SUBJ: SELECTION OF THE 2022 FORREST O. REDNOUR MEMORIAL AWARDS FORCULINARY SPECIALIST OF THE YEAR (CSOY) AND DINING FACILITY OF THEYEAR (DFOY)

ALCOAST 163/23
A. COMDT COGARD WASHINGTON DC 271235Z OCT 22/ALCOAST 419/22
1.In accordance with REF (A), a selection board convened to review
nominations for the CSOY and the DFOY.
2.We are pleased to announce the selections for Culinary Specialist
of the Year.
a. Culinary Specialist Second Class (CS2) Micah D. Hetrick from
CG STATION Chatham is selected as the Junior CSOY:
CS2 Hetrick consistently produced exceptional meals for his patrons
and exceeded the expectations of his customers and the Command. He
took great pride in his ability to educate members on international
cuisines. CS2 Hetrick produced uniquely flavored meals,
professionally presented each dish, and utilized the best
ingredients available while keeping within strict fiscal allowances.
CS2 Hetrick developed menus that utilized the freshest ingredients
and focused on items that were in season. For nine consecutive
months, CS2 Hetrick was the sole CS at the unit while the FSO was
out due to injury. During this period, he ensured all financial
reports, menus, and inventories were accurately completed on time.
When Coast Guard Auxiliarists volunteered at STATION Chatham, CS2
Hetrick provided training and guidance for them to work
effectively within the galley.
b. Chief Culinary Specialist (CSC) Nichol E. Billow from USCGC
EAGLE is selected as the Senior CSOY. CSC Billow vastly improved
the administrative processes of the galley through her own personal
dedication and determination. Displaying her expert knowledge of
galley budgeting and menu preparation, she reduced a galley budget
deficit by $45,000 in a span of only seven months. Showcasing her
expert technical knowledge in the culinary arts, CSC Billow expertly
coordinated 25 receptions for over 3,000 guests. She crafted gourmet
menus to include carving stations, seafood, and hors d’oeuvres,
created a fine dining atmosphere onboard the vessel and showcased
the Coast Guard culinary excellence. These receptions played
an integral role in supporting the Coast Guard’s external affairs
missions and were attended by Members of Congress, Foreign
Diplomats, Flag Officers, state and local elected officials,
port partners, and supporters of the Coast Guard Foundation.
c. Culinary Specialist Second Class (CS2) Kaylin R. Adams from
USCGC HADDOCK is selected as the Runner-up Junior CSOY and Culinary
Specialist First Class (CS1) Josh Anthony D. Pablo from USCGC OLIVER
HENRY is selected as the Runner-up Senior CSOY.
3.We are pleased to announce the selections for Dining Facility of
the Year:
a. The winners for DFOY are:
(1) Large Afloat: USCGC BERTHOLF
(2) Medium Afloat: USCGC WALNUT
(3) Small Afloat: USCGC SHRIKE
(4) CSA/TRACEN: TRACEN Petaluma
(5) BASE/AIRSTA: BASE San Juan
(6) SECTOR/SFO: SECTOR New York
(7) STATION: STATION Burlington
b. The runner-ups for DFOY are:
(1) Large Afloat: USCGC HAMILTON
(2) Medium Afloat: USCGC ELM
(3) Small Afloat: USCGC TERRAPIN
(4) CSA/TRACEN: TRACEN Yorktown
(5) BASE/AIRSTA: AIRSTA Sitka
(6) SECTOR/SFO: SFO Valdez
(7) STATION: STATION Shinnecock
4.I would like to thank the commands who recognized our many high
performing CSs and CG dining facilities. Congratulations to the 2022
Forrest O. Rednour Memorial Award winners and to all of the nominees
for their exceptional professionalism in the CS rating. Each of you
are commended for your extraordinary performance and expertise.
5.COMDT (CG-1113) POC is Mr. Chad Adams at (202) 475-5149 or
CulinaryProgram@uscg.mil.
6.RADM Dana L. Thomas, Director, Health, Safety and Work-Life
(CG-11), sends.
7.Internet release is authorized.