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MILITARY CULINARY AWARDS

Rednour Reflects Coast Guard

a Commitment to Forrest O. Rednour
2016 Winners
Responsibilities

Culinary Specialist of the Year
Culinary Specialist First Class Tara Dodd,
Coast Guard Awards Honor CGC SWORDFISH
Top-Performing Culinary Specialists

food service specialist and select culinary teams working in gal-
A leys ashore and afloat earned recognition from the Coast Guard
this year as winners of the annual Forrest O. Rednour Memorial Award
for their commitment to excellence and professionalism.
Winners in each Rednour category are selected through an evalu-
ation process that motivates food service teams and individuals to
raise their performance, while also encouraging continued training
and practice to improve culinary skills.
Judges conduct the evaluations under routine conditions, scoring Culinary Specialist First Class Tara Dodd,
the dining facility and galley teams and individual culinary specialists right, receives the 2016 Culinary Specialist
while they prepare meals for their units. of the Year award from Sector Puget Sound
The Rednour selection board names a culinary specialist of the Command Master Chief Richard Evans.
year and runner-up, along with a dining facility of the year in each
of six categories. Culinary Specialist of the Year Runner-Up
Recognized as the Forrest O. Rednour Culinary Specialist of the Culinary Specialist Second Class
Year for 2016 is Culinary Specialist First Class Tara Dodd of the Coast Danielle Hughes
Guard Cutter Swordfish.
Dodd demonstrated exceptional leadership and initiative exemplify-
ing the desired attributes of the culinary specialist rating while serving Dining Facility of the Year
as the Independent Duty Food Service Officer aboard the Swordfish. LARGE AFLOAT
The selection board congratulated Dodd for exhibiting outstanding
culinary skills while flawlessly planning and executing dining facility
operations during an unscheduled five-week District 17 pilot program
to test that an 87-foot patrol boat could operate in southeast Alaska.
In addition to her culinary skills, the board said Dodd assisted local
units with dining facility paperwork while also providing training to
senior Coast Guard members during a Sector conference.
Dodd also generously volunteered her time in the local community
to supervise a Coast Guard team that changed smoke detectors at a
retirement center, and personally handled 40 defunct detectors.
The selection board also selected Culinary Specialist Second Class CGC ESCANABA
Danielle Hughes, serving aboard the USCGC Dolphin, as the Culinary Runner-Up: CGC Sherman
Specialist of the Year Runner-Up. The board praised Hughes for superior
customer service and truly remarkable culinary excellence. LARGE ASHORE
CRITERIA
Team award winners and runners-up for dining facil-
ity of the year were selected from highly quali-
fied nominees in six categories: Large Afloat,
Medium Afloat, Small Afloat, Large Ashore,
Medium Ashore and Small Ashore.
Selection board members evalu-
ate the team award nominees
against 11 criteria: paper-
work administration; SECTOR NEW YORK
menu planning Runner-Up: Sector San Juan
and food —Continued
GOVERNMENT FOOD SERVICE • NOVEMBER 2017 21