The Louisiana Restaurant Association (LRA) is pleased to name a two new Restaurant Partnership Legends from PJ’s Coffee in New Orleans. Doralene Quinn and Brian K. Beck were recognized at a private ceremony at PJ’s Coffee Roasting Facility on Tuesday, January 29, 2019.
The Restaurant Partnership Legends Award recognizes the long-term dedication of employees of the restaurant industry, with 20 or more years of service at an establishment.
With over 55 years of combined service, these two employees exemplify what it means to have a rewarding career in our industry. Quinn has been with PJ’s since 1994.
Quinn is known for being a dedicated and committed employee of the brand, with her focus and attention to detail making her stand out among her peers for the last 25 years. She is an expert in her department of packaging coordination, quality control review and inventory allocation, and she enjoys educating others. In her free time, she spends time with family and gives back to the community by brewing PJ’s coffee at senior retirement homes.
“Since the beginning, Doralene has been a shining star and a bright light for all of our staff. She’s very committed to what she does,” said Steve Ballard, co-founder of Ballard Brands, a food service business that operates PJ’s Coffee. “She’s so excitable, and she and her entire family are very dedicated to PJ’s coffee and everything we represent. She truly is a legend to PJ’s.”
Beck has been with PJ’s since 1989. He has become the “Jack of All Trades” throughout his 30 years because of his curious and helpful nature. Back when Hurricane Katrina hit New Orleans in 2005, he slept at the PJ’s Roasting Facility for weeks to ensure coffee was still being distributed to the highest level.
“Nothing says commitment more than Brian and his actions,” continued Steve Ballard. “While the city was being rebuilt, he was making sure coffee was getting put out at a high level with no sacrifice to the quality that we present because he truly is a legend around here.”
Quinn and Beck join the 262 individuals in our state recognized by the LRA through its Restaurant Legends program. Collectively, these industry professionals have nearly 5,000 years of service to Louisiana restaurants and suppliers.
The Louisiana Department of Health, Sanitarian Services is now offering free Food Safety Fundamentals Workshops led by Louisiana Health Inspectors.
To schedule your workshop or for more information contact any of the Quality Assurance Directors below:
Chasity Cheramie – (318) 294-1767 or Chasity.Cheramie@la.gov
Tenney Sibley – (225) 342-7547 or Tenney.Sibley@la.gov
Dane Thibodeaux – (337) 475-3146 or Dane.firstname.lastname@example.org
The king cakes of your childhood, or even just five years ago, are a thing of the past. This pastry has been upgraded, reinvented and made savory by Louisiana’s most creative culinarians – and it’s created a competitive environment, which has spurred parties where the guests vote on their favorites. We visited a few members who are testing the boundaries on flavors and ingredients.
Bananas Foster King Cake
Thee Heavenly Donut, Baton Rouge
This king cake is made of cinnamon doughnut dough that's deep fried, filled with a banana-rum pudding and topped with pecan pralines.
Boudin King Cake
Bourque's Supermarket, Port Barre
This St. Landry Parish grocery store offers a boudin and pepper jack cheese stuffed king cake that's topped with cane syrup, pepper jelly, cracklin and jalapenos. They kind of have to put cracklin on it-- Port Barre is home to The Cracklin Festival, for heaven’s sake!
Crawfish & Goat Cheese King Cake
Cavan, New Orleans
This king cake by Chef Nathan Richard is filled with delicious Louisiana crawfish and goat cheese and topped with cream cheese, pepper jelly, crab fat sugar and for the extremely adventurous, you can add Cajun (bowfin) caviar.
The Elvis King Cake
Cochon Butcher, New Orleans
This king cake is filled with peanut butter, banana and topped with house-cured bacon, marshmallow and traditional Mardi Gras sprinkles. In place of the traditional small plastic “baby,” all of Chef Scales’ cakes contain a petite pink pig as their signature “baby.”
The ZULU King Cake
Atwood Bakery, Alexandria
This king cake is made of brioche dough with a German chocolate filling and topped with a layer of fudge icing and toasted coconut.
Do you have a king cake we need to know about? Snap a pic and send a description to email@example.com and we’ll share it on the LRA’s Instagram!