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MILITARY CULINARY AWARDS

preparation; food pre-
sentation; serving and MEDIUM AFLOAT SMALL AFLOAT
food acceptability; food CGC SPAR CGC DOLPHIN (Also Hughes, one-person team)
conservation; sanitation
and safety; purchasing,
receiving and storage;
supervision and training;
healthy promotion initia-
tives; command attention
and relations in food ser-
vice; and food service in-
novation.
Food service specialist
of the year nominees are Runner-Up: CGC Hickory Runner-Up: CGC Penobscot Bay
evaluated in five criteria:
food service healthy cook- MEDIUM ASHORE SMALL ASHORE
ing initiative; customer
focus, relations and edu-
cation; command and
community relations;
personal development; and
collateral duties, includ-
ing demonstrating pride,
leadership and enthusiasm
when performing tasks not
rate related, such as drills
and watches. SECTOR LONG ISLAND SOUND STATION CHETCO RIVER
Both sets of evaluation Runner-Up: Sector Jacksonville Runner-Up: Station Fire Island 4
criteria used to determine
Rednour winners were
established in 1995 and
modified in 2008 to simplify program administration, result of an explosion of undetermined cause while it was
decrease unit packet submission workload and improve rescuing survivors from the torpedoed Army transport.
selection integrity and use of resources. —GFS
At the same time the evaluation criteria were modi-
fied, the award program
was renamed and became
the Forrest O. Rednour Me-
morial Award Program for
Excellence in Food Service,
or Rednour Awards. It was
named in honor of Ship’s
Cook Second Class Forrest
O. Rednour.
Rednour was born in
Cutler, Ill., on May 13,
1923, and enlisted in the
Coast Guard in Chicago on
June 19, 1941. He received
the Navy and Marine Corps
medal for heroic action in
1943 for assisting with the
rescue of survivors from the
torpedoed Army transport
ship Dorchester.
He died in the line of
duty when the Coast Guard
Cutter Escanaba sank as a
22 GOVERNMENT FOOD SERVICE • NOVEMBER 2017