ALCOAST 101/26 - APR 2026 SELECTION OF THE 2025 FORREST O. REDNOUR MEMORIAL AWARDS FOR CULINARY SPECIALIST OF THE YEAR (CSOY), DINING FACILITY OF THE YEAR (DFOY) AND MWR FOOD AND BEVERAGE ACTIVITY OF THE YEAR (MWRFBAOY)

R 231340Z APR 26   MID180038729736U
FM COMDT COGARD WASHINGTON DC
TO ALCOAST
BT
UNCLAS
ALCOAST 101/26
SSIC 1650
SUBJ: SELECTION OF THE 2025 FORREST O. REDNOUR MEMORIAL AWARDS
FOR CULINARY SPECIALIST OF THE YEAR (CSOY), DINING FACILITY OF
THE YEAR (DFOY) AND MWR FOOD AND BEVERAGE ACTIVITY OF THE YEAR
(MWRFBAOY)
A. COMDT COGARD WASHINGTON DC 211830Z NOV 25/ALCOAST 472/25
1. In accordance with REF (A), a selection board convened to review
nominations for the CSOY, the DFOY, and MWRFBAOY.
2. We are pleased to announce the selections for Culinary Specialist
of the Year:
    a. Culinary Specialist Second Class (CS2) Alexus Fernandez from
USCGC BERNARD C. WEBBER was selected as the 2025 Junior CSOY:
CS2 Fernandez serves as Food Service Officer and oversees all
aspects of culinary administration and operations in a demanding
afloat environment. CS2 represented the service with distinction
at the 2025 Winter Classic Flag Furling Ceremony. CS2 is a
motivated ambassador for the CS rating, volunteering at culinary
recruiting events in Texas and Georgia. At the 2025 SkillsUSA
National Recruiting Event, CS2 engaged with over 8,000 students and
advanced service recruitment efforts. CS2 Fernandez's skills have
garnered commendations from senior leaders, including
RADM Schofield, RDML Chamie, and Secretary Noem.
    b. Culinary Specialist First Class (CS1) Homer Gavino from
USCGC JOSEPH GERCZAK was selected as the 2025 Senior CSOY:
CS1 Gavino demonstrated exceptional leadership aboard
USCGC JOSEPH GERCZAK. His dedication to the future of the service
was exemplified by his role as a judge at the Coast Guard Culinary
Invitational where he helped mentor 50 high school students,
instilling in them the critical values of safety, sanitation, and
time management. Dedicated to nutritional cooking CS1 is devoted to
providing the crew with the necessary fuel to complete the mission.
CS1 Gavino's menu-planning and preparation was instrumental in
allowing JOSEPH GERCZAK to complete the longest single-leg voyage
ever executed by a Fast Response Cutter-an astounding 2,785 nautical
miles in 11 days to support Operation Blue Pacific.
    c. Culinary Specialist Second Class (CS2) Shawn Esin from
USCGC GEORGE COBB was selected as the Runner-up Junior CSOY and
Culinary Specialist First Class (CS1) Violet Brashier from
STA HATTERAS was selected as the Runner-up Senior CSOY.
3. We are pleased to announce the selections for DFOY:
    a. The winners are:
        (1) Large Afloat: USCGC THETIS
        (2) Medium Afloat: USCGC OAK
        (3) Small Afloat: USCGC JAMES RANKIN
        (4) CSA/TRACEN: CSA Alameda
        (5) BASE/AIRSTA: Base San Juan
        (6) SECTOR/SFO: Sector San Francisco
        (7) STATION: Station Portsmouth Harbor
    b. The runners-up are:
        (1) Large Afloat: USCGC EAGLE
        (2) Medium Afloat: USCGC DILLIGENCE
        (3) Small Afloat: USCGC WILLIAM TRUMP
        (4) CSA/TRACEN: CSA YORKTOWN
        (5) BASE/AIRSTA: Base New Orleans
        (6) SECTOR/SFO: Sector Michigan
        (7) STATION: Station Hatteras
4. We are pleased to announce the winner of the MWRFBAOY is
Wheelhouse, BASE Portsmouth. Liberty Lounge II, TRACEN Yorktown, was
selected as the MWRFBAOY runner-up.
5. I would like to thank the commands who recognized our many high
performing CSs and CG dining facilities. Congratulations to the 2025
Forrest O. Rednour Memorial Award winners and to all the nominees
for their exceptional professionalism in the CS rating. Each of you
are commended for your extraordinary performance and expertise.
6. COMDT (CG-CMO-3) POC is Mr. Chad Adams at (202) 475-5149 or
CulinaryProgram@uscg.mil.
7. RADM Charles Fosse, Deputy Commandant for Personnel
(CG-DCP), sends.
8. Internet release is authorized.