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Buoy Tender Round-Up 2026 Culinary Specialist Lunch
U.S. Coast Guard culinary specialists from Cutters Anthony Petit (WLM 558), Aspen (WLB 208), Cypress (WLB 210), Elderberry (WLI 65401), Elm (WLB 204), Fir (WLB 213), Henry Blake (WLM 563) provide lunch for over 250 crewmembers as a part of their advanced culinary specialist training during Buoy Tend
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U.S. Coast Guard culinary specialists from Cutters Anthony Petit (WLM 558), Aspen (WLB 208), Cypress (WLB 210), Elderberry (WLI 65401), Elm (WLB 204), Fir (WLB 213), Henry Blake (WLM 563) provide lunch for over 250 crewmembers as a part of their advanced culinary specialist training during Buoy Tender Round-Up (BTR) 2026 at Coast Guard Station Juneau, Juneau, Alaska, August 19, 2026. The training given to buoy tender crews during this week perpetuates the Coast Guard’s success in maintaining navigational aids that enable safe and efficient maritime operations, supporting national security and economic stability in this vital region. (U.S. Coast Guard photo by Petty Officer 2nd Class Alexander Ransom)
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Attribution: Source: DVIDS Hub — U.S. Department of Defense public-affairs media
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