Vee’s Donuts and Bakery: Take One Bite

By Chaney Ferguson
Editor, The Times of SWLA



On every purchase from Vee’s there is a sticker that says, “One Bite and We Gotcha!” What a true statement.

Vee McNabb is a natural when it comes to bakery delights. She began her donut experience many years ago at Nelson’s Donuts in Lake Charles.

“I was recently divorced and I had to get a job to support my children. I started out working counters,” said Vee.


When she took that position she had no clue the future in store for her. After many years of working her way up to management and making donuts at several different locations between Lake Charles and Sulphur, Vee finally ventured out on her own.

“When I first got started I had just donuts. Then I had some people from Texas come and ask me if I did kolaches. I told them no but I would love to learn how, but my salesman didn’t like the idea. He said those would never make it in Louisiana because that was Texas stuff.”

Vee learned how to make kolaches and many other breakfast foods that keep customers coming back for more.

Throughout the years, the business has expanded to more than just breakfast foods; they’ve ventured into making sandwiches. Vee attributes these changes to her wonderfully supportive family.

“I have four children and all of them know how to make donuts, but my boys didn’t want any part of it. They wanted to go out and get their own jobs so my daughter came in with me.”

The business has always involved Vee's family. Her daughter Catina, son-in-law, Lewis, and grandson, Jake, have been the most influential in how the business has changed.

Lewis previously worked for the Sulphur Police Department and he was primarily responsible for finding the property in which they currently reside.

Customers will also want to thank him for his decision to add sandwiches to the menu.
“When my grandson, Jake, was born, his mother went back to work so he would come here and I would put him in the infant seat. As he got older, he wanted to help so he would go out and wait on all the customers.”

Vee remembers how Jake never needed a registry to remember all the prices of everything. He recognized the customers, knew what they wanted and always knew the price.
“He stayed in the shop with us. Now he’s twenty-one and he and my daughter do most of the business.”

While Jake grew up working in the shop, he came up with many of his own ideas. Once again, the business started to branch out into new tasty treats.

“We integrated different things into the menu as my daughter and grandson came up with it. Jake is very talented and has all kind of ideas.”

Evidence of Jake's talent hangs on the wall in Vee's. An article entitled Jake's Cakes written by the American Press reveals his ability for creating cake masterpieces.

Vee says they used to make specialty cakes, but it became too much for them with all their other responsibilities.

“We’re now doing salads and sandwiches and we have a chef who makes our soups for us. We make brownies, cookies, and small individual cakes. We still do a chocolate-chocolate cake with strawberries, and Italian cream. cakes. Everything you can think of we do.”

The secret to the delicious food is Vee's homemade bread. She doesn't take any shortcuts in her baking.

“We wake up at 1 A.M. My daughter comes over and we brush our teeth, wash our face and put on clothes. By 1:20 we are at the shop. We make our doughs and then sit down and drink coffee. After that we don’t sit down until time to go home.”

While Vee goes through the process of patiently waiting for the donuts to rise and be prepared, her daughter, Catina, begins on the biscuits, croissants, and kolaches.

Vee and her family have their schedule worked out from years of practice. She used to work seven days a week, but now she allows herself Sunday and Monday off work.

“We go to bed around 7 P.M. and wake up at 1 A.M. My family is on the praise team. at Christian World and they go to practice on Tuesday nights and church on Wednesday nights so I stay home and let them sleep until 4 A.M.”

Vee's frequently gets large orders from the plants, car dealerships, or Sulphur High School. At these times the group maintains an all-hands-on-deck attitude and the little shop is buzzing at 1:20 in the morning.

The first rush hits every morning at 6 A.M. when the first wave of workers pulls in the drive-thru. Vee set up her shop with two drive-thru windows. On one side the driver pays and by the time they pull around to the other window their order is waiting for them.

Around 7 A.M. the school crowd arrives with parents and kids grabbing a homemade breakfast before their day begins.

“I've had moms tell me that their kids wouldn't eat the donut holes they buy from other places,” said Vee.

Catina says the secret her mom uses really is love because of how much time and patience Vee has while making the baked goods.

“I wouldn't want to sell anything I wouldn't eat myself,” said Vee.

One rule about working at Vee's is to never sell a donut that is in the case when there are still warm ones in the back. Customers need to get there early before they run out.

In addition to all the delicacies, Vee's also creates beautiful gift boxes for special occasions such as homecoming. They truly can do it all.

“If it wouldn’t have been for my daughter, son-in-law, and my grandson I wouldn’t be here with the business like I am now. The blessings I've received are because of all the help I have from them.”

For a sweet treat or an amazing sandwich, stop by Vee's Donuts and Bakery at 1290 E. Napolean St. in Sulphur or call 337-527-3177. Store hours are Tuesday-Saturday from
5 A.M. to 4 P.M.

Bodin Jewelers: Where Quality and Beauty Count

By Chaney Ferguson
Editor, The Times of SWLA





In 1955, Keith Bodin's father opened Bodin Jewelers as a watch repair shop.

“He just slowly started putting jewelry in showcases. When I came along, I learned how to work on watches, but I didn't like it. It was too tedious,” said Keith Bodin.

Bodin admits his father didn't give him much of a choice in the business. He had to work in the store, but after spending so much time around the jewelry he began to take an interest.
“I started repairing jewelry. I started with simple stuff like cleaning things and I learned how to do buffing on the buffer.”

After growing up in the business, Bodin proved to have a real talent for working on jewelry.
“I went to a school to learn jewelry repair and along the way learned how to work with customers. I got a gemologist degree in 1987 along with my graduate gemologist degree.”

Bodin started his gemologist education in 1978. It took a while since the degree is very involved.
“You learn about diamonds, colored stones, and identification. There are quite a few different things you have to look at and learn before you can get your gemologist degree.”

The first thing a gemologist student learns about is diamonds. Bodin studied the history, where they are mined, and then how to evaluate and grade them.

“You learn identification and how to identify all the colored stones and there are hundreds. You do different tests on them that tell what type of stone it is and then you get the variety. It is separating imitations and synthetics from natural stones.”

When his father retired in 1980, Bodin and his wife, Lena, took over the business.
Bodin's degrees set his business apart from other jewelry stores.

“If you look around, there are really not that many gemologists,” said Bodin.

Lena Bodin describes the difference as being a professional jeweler versus going into sales marketing.

An example can be found in the mall stores. The employees may not know what the stone is because they can only tell you what they have been told to tell the customers.

“Through the years we have seen mistakes made, like synthetic stones being sold as natural stones, not by these local stores, but sometimes customers will come in with something.”

“People will come in from cruise ships or buy stuff overseas and they were told it was one thing and it is not what they thought they purchased. If you don't have the right expertise then you can't tell the difference between what is real and what isn't real,” said Lena Bodin.

Being a gemologist is not the only thing that sets Bodin apart from the competition. He is also a bench-jeweler.

“That means I can work on the jewelry. If you come in with something wrong, I often know what is wrong. I don't have to bring the piece to someone else to fix. We do it here in the store. I don't know of another store in town where you can take a piece in and the owner can work on the jewelry.”

Bodin has a minimum of 25 years experience in every aspect of jewelry work. This Christmas will mark their 30-year anniversary for owning the store.

Over those years, Bodin and his wife have learned what their customers want. They go to market all over the states several times a year seeking out a variety of refined pieces.

“We handpick every piece of jewelry. If we don't make it, we select it. A lot of stores, bigger stores, have buyers that buy for all them. They are watching what their competition is buying and so they kind of copy what they buy. We don't look at anyone else's inventory. We have our own taste and we pick out stuff that we think is pretty and most people like what they see when they come in here,” said Bodin.

When they go to market they look for pieces that will be beautiful for years to come.
Customers have come to rely on Bodin and the style he carries. He sees second and third generations coming in to look for important pieces.

“I had one customer with an anniversary coming up, but we were going out of town. When he asked his wife if she wanted him to go somewhere else the wife told him to wait until we got back in town. She didn't want a piece from somewhere else.”

Value and the happiness of the customer are the two most important things to Bodin Jewelers. They want the customer to be satisfied with a piece that will be beautiful for many years, not a trendy piece that will be out of style after only two years.

When men come in the store looking for a gift, the Bodins go through a series of questions to help them get a feeling about what the woman prefers.

“We ask as delicately as possible, how big are her hands? How big are her arms? Are her fingers long? What are her tastes as far as what is she wearing now? Is it thin bands? Wide bands? Does she like heavy or dainty? What kind of clothing,” said Bodin.

According to Bodin, there are a lot of pieces that will work on everybody. Bodin will also do custom work. If there is a stone that needs to be reset then they will sit down and discuss a design.

“Sometimes people ask ‘what if my wife doesn't like this.’ I say no problem. Bring her in and if I don't have it in a case we will make it or order it. We will get it so she is not stuck with whatever he bought, but 99% of the time they like what they get.”

Bodin says he wants to give his customers enough information so they can make an informed decision on what they are buying. As the holidays approach, keep Bodin Jewelers in mind for your next purchase. You won't be sorry.

Bodin Jewelers is located at 3133 Ernest St. For more information call 494-0999.

Lanier Plumbing: 24 Hour Friendly Service

By Chaney Ferguson






In 1959, Lynn Lanier started Lanier Plumbing. Back then it was a company based out of his house with his wife Laverne “Blondie” Lanier working as a secretary. Today, Lynn’s son, Rick, is the owner.

“I am a second generation contractor. I started doing plumbing work when I was 10 years old, working with my father every summer,” said Rick.

Rick has many memories from working all those summers with his dad, but one of the most vivid is the memory of his first paycheck.

“My first paycheck was $15 a week. I remember walking up to the teller at the Calcasieu Marine Bank at Prien and Ryan. I could barely see over the top of the counter. I signed my check and asked the teller to give me 15 ones. I wanted to have a nice roll of money,” Rick laughs.

In 1971, after graduating from LaGrange High School, Rick immediately went to work in the plumbing business.

“Mom would take the calls and set up where we went for the day. Me and dad would leave in the morning and meet our guys at a local supply house and then order material and leave from there. We went our different ways depending on what we had to do. It is totally different now.”
Four years after graduation, Rick took over the family business.

“I took over in about ‘75. My father was semi-retired and played out at the farm,” said Lanier.
Lynn Lanier passed away in 1979. After his father’s passing Rick purchased the property at 2201 Moss Street.

The business moved from operating out of his parent’s farmhouse into the city.
“It gave my mother a place to get up and go to work every day. She had the opportunity to meet and greet a lot of the customers she had spoken with on the phone, but she had never seen their face.”

Rick Lanier, Owner
Rick said it was good for his mother to work in the office and meet those she only had a phone relationship with for all those years.

“She worked here for probably 12-15 years and then retired. She traveled and had a good time afterwards.”

The company has changed so much since the early days, but Rick still starts every day by sharing coffee with his mom before heading to the office.

Rick’s father focused on the construction end of the plumbing business. Rick said they mainly worked on new homes.

Since Rick has taken over the business the focus has been on the service aspect.
“I really like the service business. There is a lot of gratification in taking care of people’s problems. When they call they are in a bind and they need help and this allows us to take care of their problems quickly and in the most cost effective way,” said Lanier.

About 17 years ago, Lanier Plumbing did a 180-degree turn to focus mainly on service. The construction market in the 80s wasn’t bringing a lot of business.

“We started pursuing the service end. We’ve bought three companies since then. The most recent purchase was Henning Plumbing and Piping. We bought them out a couple of years ago. Another one, 10-12 years ago, was Coastal Plumbing. The owner was leaving town so I picked up his assets and his customer base. That is basically what it is all about is broadening your customer base.”

Service is the mainstay for Lanier Plumbing, but they still do some construction.
“The last company I bought was doing 50% service and 50% new construction right after Hurricane Rita.

So we got back in the market on the new construction side, but it is all commercial construction. We do very little residential; what we do is mainly remodel or additions.”

Lanier said the company prides themselves on service. It is the company’s main passion.
“We are a 24-hour emergency service.

One thing we strive to do is make our customers feel more comfortable dealing with us. We don’t use an answering service in our company. When you call Lanier Plumbing, no matter what time or what day, you talk to an employee, either the office manager or the dispatcher.”

The system is set up so previous customers will more than likely speak with someone who they already have a relationship with.

“This is so they know who you are and they help you work through that emergency,” said Lanier. “We do have one man on emergency call and one man on backup just in case the phone goes crazy.”

Lanier said the company does its best to stay on top of cutting edge technology in order to make things easier for the customer.

“We have a website that you can visit where you can actually schedule an appointment online and it comes to us by email,” said Lanier.

Plumbing problems are always an inconvenience, but Lanier Plumbing offers alternatives that will hopefully alleviate some of the client’s stress.

“We have camera systems that go in and find broken sewer lines. Either outside the building or under slabs. We can locate exactly where the problem is, and either break concrete to make the repair if necessary and it’s a small repair.

We can tunnel underneath houses or commercial buildings and do the repairs so we never put you out of business,” said Lanier. The only way you will know we were there is the big pile of dirt sitting outside for a few days, jokes Lanier.

In the past year the company purchased a pipe bursting system that allows workers to change sewer lines.

“It actually allows us to install a new sewer line through the old sewer lines. We can build sewer lines from the house to the street’s city sewer without digging up your yard. Or if it is in a parking lot situation we can have an entrance hole where we dig and it cuts down on the removal of concrete and landscaped yard.”

Lanier said they can make pools up to 110 feet long without disturbing anything but the entry and exit points, which are roughly a 3 by 5 feet hole in the ground. This equipment allows them to minimize the damage to the landscaping or concrete.

The camera systems and pipe bursting sets the company apart. All employees are licensed master plumbers that are tested through the state.

Lanier has served on state and city plumbing boards for over a dozen years.
“I kept involved because the only way you can take care of your industry is to be involved in the political side of it.”

Lanier Plumbing has all the qualifications, but what sets this company apart is Rick Lanier’s love for his job.

“This is the only job I have ever had. I really enjoy it. It is challenging but you surround yourself with good people and it turns a job into fun. That is basically how I operate.”

For more information or for help with a plumbing emergency call (337) 436-3502 or visit their website at www.lanierplumbinginc.com.

Lyon’s Music Company: Music With A Personal Touch

By Chaney Ferguson
Editor, The Times of SWLA





When Sam Lyons worked for Gulf State Utilities in the ‘70s, he decided to pursue his passion on the side. He started teaching guitar lessons.
“As a young boy I took piano lessons, and when I was in my late teens I started playing the guitar,” said Lyons.

Using a small portable building as a workspace, Lyon’s decided to branch out and open his own store.

In 1975, Lyons and his wife, Pat, began to sell guitars.

“We had maybe 4 to 6 guitars on the wall when we first started.”

At the time there were many guitars out there for people to purchase. Students would come for lessons with an inexpensive guitar that wouldn’t stay tuned. As a result they couldn’t learn as well.

“We wanted to put something in their hands they could actually learn on; something that would stay in tune. There are a lot of guitars that have just strings on it, but as far as trying to learn on it you will not be successful,” said Lyons.

When Lyon’s Music opened they were selling beginners guitars for around$35/$45.
“They were cheaper then, but now you can buy a guitar anywhere, even in the department stores.”

Lyons says that guitars in department stores are actually completely different than the ones found in music stores.

Sam & Pat Lyons, Owners
“The manufacturer actually makes something for them to sell, but it’s not the same quality. Then the same company will make better guitars that sell in music stores. It’s a different grade guitar altogether,” said Lyons.

After displaying about a half a dozen student guitars, the business began to expand.
The store is now the place to buy guitars, electric guitars, amplifiers, and drums.
“Pretty much everything but keyboards. We never really sold keyboards,” said Lyons.

Over the years, Lyons started carrying school band instruments.

“The band directors will do their fitting and test their students to see what they play best and then tell them what they play. Then they will let them shop for whatever they’re looking for. We sell all the instruments that the band uses. Saxophone, clarinet, flute, trumpet, and trombone. And percussion and bells,” said Lyons.

“We take time with our customers and don’t try to rush anything. We work with them. If someone is buying a horn, we take the time to tell them how to clean it and take care of it so they aren’t always bringing it in for repairs,” said Pat Lyons.

If this is a student’s first time to play a horn, Lyons says, it is important to go over the basics with them when they are purchasing the instrument. They’re shown what to do and what not to do, to keep the instrument in good condition.

In his younger years, when Lyons was first getting started with the guitar, he participated in a few bands.

“Like all young guys we would play in a few different bands over the years. Nothing famous.”

The band consisted of Lyons and one of his best friends with other members coming and going.
“We would play rock and roll and country at different local venues. We did street dances, several things for the city of Sulphur, and we would play at the roller rink on some weekends,“ said Lyons.

When Rob Robin was still a DJ, the group played for him a few times at the roller rink in Lake Charles.

“We were always changing members and changing the name of the band.”

Some of Lyons’ musical inspirations were The Beatles, Eric Clapton and Chet Atkins.
“The Beatles were one of the groups I really listened to because they were not only great singers, but they were great musicians. Chet Atkins could pretty much do anything he wanted to on a guitar.”

When Lyons married at 21, he stopped playing in the band, but he never stopped playing the guitar.

“I play guitar for myself and when my wife and her family get together, some of her brothers play as well. Of course I will play in the store when customers come in just to show them how the guitar works, especially with the electric guitars. I show them how the knobs work,” said Lyons.
Lyons’ son, Jason, grew up in the store and even though he never took to playing, he has a knack for repairs.

“My son does repairs on the guitars and band instruments. He does anything string-wise. Banjos, mandolins, and violins. He can repair just about anything.”

The whole family is involved at Lyons Music Company, and their mission is to satisfy the customer.

“We will bend over backward to satisfy and I think that is lost in many stores, but the owners aren’t up front working anymore.”

Stop by Lyons Music Company where you can have all your questions answered with a personal touch.

Located at 337 Beglis Pkwy in Sulphur. For information call, 337-625-7915 or drop by. Store Hours: Monday-Friday 10am-6pm and Saturday 10am-2pm.

Flooring & Design Center, Inc.

By Chaney Ferguson
Editor, The Times of SWLA





Fifteen years ago Gisela Ryland moved all of her furniture out of her house and created a beautiful showroom full of her treasures.

“Gisela worked for a design company in New Orleans and then opened a design firm in Alexandria. When I married her son and we had the first grandbaby, she closed the design shop in Alexandria and moved here and opened one,” said Stacey St. Amant, owner of Flooring & Design Center, Inc.

“She came from Germany when she was 18 and went to school in New Orleans. When I met her in ’78 or ’79, she was doing kitchen cabinet design and she and my mother worked together,” said St. Amant.

St. Amant worked with her mother-in-law in the design business. The showroom was full of antiques, crystal, and Persian rugs.

“She was there for five years and then she started doing a lot of big commercial jobs. We did about four of the hotels here in Sulphur, the Lake Charles airport, and the federal courthouse,” said St. Amant.

The two women stayed in the small building on Beglis Parkway for five years before moving to their current location at 1401 Cypress Street, in Sulphur.

St. Amant said that with each new job the business took a natural turn in the direction of flooring.
“Slowly we began to fill the showroom. As we took on more projects, everything started to involve flooring so we noticed how the flooring aspect began to encompass the rest of all the things we were doing,” said St. Amant.

After ten years of being in the same building, St. Amant and her husband have taken over the flooring end of things.

“We have been involved in flooring for 12 years. Gisela still does the design, but her end is a separate business,” said St. Amant.

Cathy Morton joined the team a couple of months ago and is excited to work with her best friend, Stacy.

“Our husbands install together and that’s how we met. We worked together at a flooring store in Moss Bluff,” said Morton.

The two women are trying to redefine what the business is known for. Many in the Sulphur area still believe it is a high-end design business, but St. Amant and Morton want to set the record straight.

“If you are building a $2 million dollar home or if you need carpet in your camper, we can handle it,” said Morton.

“We are trying to send the message that we still do design, but that is not the forefront of what this business is all about. It hasn’t been for a long time,” said St. Amant.

The two shared people’s reactions when they walk into the store for the first time. They believe many people are surprised at the large selection of flooring they actually have.

“We have a large selection of hardwood, laminate, ceramic and natural stone,” said St. Amant.
It is clear from their enthusiasm and their background experience that they love what they do. The business may be more flooring than design, but the two women love to assist in design decisions without additional cost.

“When people come in, we try to get a feel for what they are looking for. If they are building a house they lay out their blueprints and we get a feel for what they see in each room,” said Morton.

“I have a customer, a single man, that came in and he said he wanted wood almost everywhere. So he brings his plans and he tells me where he wants the wood. We picked out countertops, carpet, slate, kitchen granite, and all the paint colors,” said St. Amant.

“He doesn’t pay a design fee. He is just paying for the floors,” said Morton.
St. Amant and Morton are more than happy to help with design preferences and they know how to work with a budget.

Builders will come to the women and give specifics on what is needed, but they also include the budget they are working with.

“We are hard to beat price-wise,” said Morton.

“We still have the $12 square foot tile, but we also have a 99 cent square foot tile. If we have to come down, we can,” said St. Amant.

One of the perks of choosing Flooring & Design Center, Inc. is that it is basically a one-stop shopping experience.

The women have enough experience to know what they are talking about and they enjoy their work.

Morton says they are the ones that go out and measure the houses, and they also get an idea of the layout and design of the house by being there.

If the house is being built and the customer is making paint sample choices and other decisions the women will create a list for them.

“We will send them home with a typed list, and they can take it to their builder or we can deal with the builders ourselves. I don’t mind doing it because I’m just happy to have that man’s business,” said St. Amant.

Starting in the fall St. Amant and Morton are signing up for online classes.

“We want to be CID certified in interior decorating. We want our customers to know that something looks good because we have had the training and not just because we think it does,” said Morton.

“We use Gisela as a resource for design questions. She is here so we ask her advice about what works and why,” said St. Amant.

With so many resources at their fingertips, the women are hard to beat when considering their experience, talent and enthusiasm.

Whether it is flooring needs or design assistance, Flooring & Design Center, Inc. is the place to visit. It doesn’t matter how big or how small the project is with St. Amant and Morton helping, all creative needs will be met.

For more information visit Flooring & Design Center, Inc. at 1401 Cypress Street in Sulphur, or call (337) 528-1077.

Lake Charles Tackle: Where Service Is The Catch

By Chaney Ferguson




In 1994, David Rabalais and Tim Woods started Lake Charles Tackle (LCT). The business venture began with two avid fishermen who had to order their bait.

“Every time we had to fish at a tournament we had to go look at the magazine, and order baits because nobody was carrying the ones we were using at the time,” said Woods.

Neither one remembers which one said the line that sparked the business, but the idea came from a desire to have a tackle shop like one at Toledo Bend.

Rabalais and Woods began their business on Common Street in a building with only 900 square feet.

“We put up a shingle, ordered some things we thought we could sell, and hired a good manager named Bill Brown,” said Woods.

Brown had a background in merchandising and he taught the two new owners how to listen to what the customer wanted before ordering products.

“We always thought we knew what the people wanted because we fished. We learned quickly that it was not always what we wanted but what the customer wanted,” said Rabalais.

Business started out slow until Rabalais and Woods started sponsoring a fishing show, hosted by Terry Shaughnessy.

“The show really helped get our name out there,” said Rabalais.

After two years in the business the men decided to expand. They moved to their current location at 310 W. McNeese Street, where they enjoy approximately 4,000 square feet.

“We are actually looking to expand again,” said Woods.

Since 1994 the business has not only increased in size but also in workers.

“We began with one employee, and now we have between eight and ten depending on the season,” said Woods.

The current general manager, Gregg Vidrine, says that LCT is not like Academy or Wal-Mart.
“We are the individual serving the individual’s needs,” said Vidrine. “There is always someone here to greet the customer at the door, and see if there is anything we can do to help.”

LCT finds unique niche items that help them separate themselves from their competition. Items such as the Yeti ice chest. LCT is made more unique with the Yeti LSU ice chest for the die-hard fans. They offer many services chain stores do not have.

“We provide a service on rod and reel repair, spool reels, sell and service Charlie motors, and we sell electronics like depth finders and GPS’s,” said Rabalais.

Recently the store started carrying marine accessories, whether it is something to fix a trailer or boat, wiring or electrical.

“We don’t do the repairs, but we sell the parts,” said Woods.

They will special order any type of equipment, bait, boating accessory, or fishing accessory.
“Special orders don’t upset us,” said Vidrine.

Rabalais says that LCT will switch gears around late August or early September when they start carrying hunting equipment.

“We deal with mainly waterfowl and deer hunting accessories,” said Rabalais.

Vidrine says that the name of the business should be changed to Lake Charles Tackle and More because the store offers products for the sportsman, not just the fisherman.

Products for those who like to go rafting, kayaking, or fly fishing are offered too.

“We order the newest and most innovative supplies for fishing or hunting,” said Rabalais.

The market for the area has completely changed since the business opened fifteen years ago. Rabalais and Woods started their business with an interest in bass fishing.

“We started with freshwater fishing, but customers came in and started asking for other things so we moved into what is called inshore saltwater,” said Rabalais.

In the last six or seven years LCT has moved into blue water (offshore) fishing.

The shift in merchandise is caused by what the customers are asking for.

“If you can think it, we can get it,” said Vidrine.

Over the past five or six years LCT has won the award for #1 Independent Dealer.

When new products become available LCT has the ability to get them quicker than the chains.

“We can react quicker than the chains,” said Vidrine. “We don’t order for next year in mind. We order for next week in mind.”

The men learn of new products from their contacts with sales representatives and product shows. They also order new items when customers come in talking about them.

“The other day a guy brought in something he ordered, and he suggested we start carrying it. So we will,” said Vidrine.

All three men believe in the importance of customer service.

“Our customers are our best salesmen,” said Vidrine. “They keep coming back because of the service we provide.”

LCT participates in community events such as the annual boat show, and they donate to various charities hosting fishing events.

“We are not just a place for men to shop. We also offer rod and reels for women, and our Costa Del Mar sunglasses are a big seller with women,” said Rabalais.

Whether you want to sign up for a tournament, learn the fishing and hunting regulations, or get a fishing or hunting license, Lake Charles Tackle is the place to go.

For more information call 337-479-2999, visit the website at www.lakecharlestackle.com or stop by 310 W. McNeese St.

Gymnastics Etc., Dedicated to the Children

By Chaney Ferguson
The Times of SWLA




Chuck and Monique McLallen are a young couple with a love for gymnastics and children. The McLallen’s moved to Lake Charles in 2001 when they bought Gymnastics Etc. from Keith and Tammy Miller.
“I think it was about twenty-eight years ago they started the business,” said Monique. “We became friends with the Millers through the gymnastics meets, and when it came time to sell the business they actually contacted us to see if we wanted to buy it.” Since 2001, the McLallens opened an additional gym in Lake Charles. Now with a Sulphur and Lake Charles location they are able to enroll about a 1,000 kids in the gymnastics program.

“We have anywhere from a 2 year old to a 25 year old,” said Chuck.

The younger kids start out in tumbling and gradually work their way up to gymnastics.
“The older kids will sometimes compete internationally,” said Chuck. “They start competing around 5 or 6 years old, and continue until their body won’t let them do it anymore which is around 30 or so.”

The international competitions usually last for a six month period. Starting in November and ending around May. Competitors go all over the world, but many important competitions are held here in the States.

“This next year we are going to a big competition in Vegas, and the world championships will be in Dallas,” said Chuck.

Competitions take place locally for recreational participants and serious competitors.
“Each year we host the Gumbo Cup and the Contraband Classic,” said Chuck.

Last year the Gumbo Cup had around 600 gymnasts participating in the competition held at the Sulphur Recreation and Aquatic Center.
“The Contraband Classic is held in May. It is a local event for our kids and everyone goes home with a ribbon,” said Monique.

Safety is a priority for the McLallens. The gym follows the USA gymnastics level progression program—a junior Olympic program.

“We start out at level two with the girls and that goes all the way up to level ten. After level ten you would consider them an Olympic gymnast or an elite gymnast,” said Monique.
The boys start at level four and go up to a level ten. The gymnasts work their way up through the levels with skill and talent.

“We have two elites, the only two elites in Louisiana right now,” said Chuck.
The gym also has gymnasts competing at the collegiate level.

“Once they graduate from high school they have the option of competing for a college or going the elite route and trying to compete on the international level,” said Monique.
When asked about why the facility produces so many successful gymnasts the McLallens give credit to the parents.

“I think it is just the people. Families here seem dedicated to their children,” said Chuck.
Dedication has led to a new record for Gymnastics Etc. This year they boast 7 All-Around USA Gymnastics State Champions.

The McLallens are proud of the success of their “kids”, but the best part of the gymnastics business is the bond formed with the kids and their families.

One thing Monique was never aware of is how close knit the gymnastics family is.
“We get to know these parents on a very personal level. We spend time with their children,” said Monique.

The upper level gymnasts will spend five days a week at the gym in training. Since Chuck is not only the owner, but also a coach he spends a lot of time with the kids.

“We had one parent tell us Chuck spends more time with their child than they do,” said Monique.
The McLallens understand the dynamics of a busy family. Between the two gyms, Monique working as a pharmacist, and their two lovely daughters, they make their family business family friendly.

“Our sessions are an hour long and we encourage parents to stay and watch what their child is doing,” said Monique.

The Sulphur gym has a sizable waiting room with chairs for parents to sit and watch their children practice. Since the Lake Charles facility was planned by the McLallens, it offers another option for parents.

“We have a workout area for parents, so they can exercise while their child is practicing,” said Chuck.

Chuck and Monique offer an additional service to parents: birthdays with no clean-up. On the weekends the gym hosts birthday parties.

“We offer an hour of gymnastics with our coaches, and then an hour or so for the party,” said Monique. “All parents have to do is bring the cake.”

Birthday parties are a good way for parents and children to see if gymnastics is a good fit for their family.

Whether it is for sport, recreation, or a memorable birthday, Gymnastics Etc. provides families with a fun, safe environment because they care.

For more questions or information, you can visit the Sulphur facility at 3615 Maplewood Dr or call 625-3547. The Lake Charles gym is located at 605 Petro Point Dr or call 494-3547. Their website is www.gym-etc.com.

Jimmy’s Hair We Are: A Lively Barber Shop

By Chaney Ferguson





Many people in the lake area who go to Jimmy's Hair We Are may not know they are getting their hair cut by an award-winning stylist.

Jimmy Fontenot has won thirty-five trophies in different competitions around the country in Alabama, Florida, Mississippi, Louisiana, and Texas. Just to name a few.

“Every show would send me literature, and I would work and I would practice for that show,” says Fontenot.

Fontenot began working as a barber when he was 18 in Beaumont, TX. In 1968, he worked at Rodrigue’s on Kirkman Street. The owner saw talent in Fontenot and decided to groom him for competition.

“I didn’t know what he was talking about,” says Fontenot. “Rodrigue was traveling throughout the United States judging so he knew what it took to win.”

According to Fontenot, he and Rodrigue picked out male models and Fontenot would work with them every day.

“We would color their hair black, put them in tuxes, and make them look perfect,” said Fontenot. “You would compete against forty guys in the competitions.”

Participants in the hair competitions would begin cutting hair at the same time. When the time was up five judges would make a decision based on how the haircuts looked, if there was any loose hair around, and the overall perfection of the style.

“I competed for four years before I became a judge,” said Fontenot. “Judging wasn’t as much fun, but it was the next step.”

In 1972, after gaining experience from working at Rodrigue’s, Fontenot decided to open his own barber shop on Prien Lake Road. He was there for twenty years before moving to his current location near McNeese.

“Everybody likes to have their own business, run their own shop,” shares Fontenot. “I’m an aggressive person. I like to be up front and make things happen.”

Fontenot feels like the competitions prepared him for his future in running his own business.
“It helped me get a lot of publicity with customers coming in. There was exposure,” says Fontenot. “TV 7 would come to the shop every time I won and it helped me out with business.”
When Fontenot first got started in the business he attended shows, read magazines, and did his homework on the new hairstyles.

“As you get older it comes natural; you work on older people and you don’t need to go to shows,” says Fontenot. “The people that come in now have their standard way of getting a haircut.”
Years ago, women represented 60% of Fontenot’s client base. He had to keep up with all the latest styles, but now with the older men he says it is much easier.

“You don’t need much talent to cut them old men’s hair, just a lot of patience,” teases Fontenot.
Ten years ago Fontenot stopped going to the hair shows. He says he doesn’t miss having to keep up with the latest styles.From

(L to R: Delton Bertrand, Jimmy Fontenot, Fred Benoit, and the woman is Jeanette Webster)

“I’ve been cutting hair for forty-six years. Once you get to this point it is time to slow it down,” says Fontenot.

Fontenot is a huge McNeese fan. He used to be president of the Cowboy Club, and still maintains a relationship with the Club, helping them raise money. Plaques cover the shop’s walls as evidence of his love and support.

“I attend all the men and women’s basketball games, as well as the football games,” said Fontenot.

He moved to his current location hoping to gain business from the university.
“When we moved we had a lot of people start coming over from McNeese. That’s why we got that pretty lady back there because the young guys come in and get their hair cut by her,” said Fontenot.

Jimmy’s Hair We Are currently employs four workers with 157 years of combined haircutting experience. Three men, including Fontenot, and one woman provide Jimmy’s with a friendly atmosphere where men can gather and shoot the bull.

“Each one had their own shop and they got tired of running it themselves,” says Fontenot. “The men are all getting to the age when they want to slow down and retire so they sell and work with someone else.”

Fontenot and his colleagues create a warm inviting environment for their customers. The morning begins with Fontenot arriving at eight a.m. He does the bookwork and makes coffee.
“Customers come in early and drink coffee with us and talk,” said Fontenot. “Don’t come in feeling sorry for yourself because we will pick with you.”

Jimmy’s has a jovial mood because of the characters who work there. They like to talk about what’s going on the world and make jokes.

“We’ve been fortunate. Since I’ve been in Lake Charles the business has been very steady. We haven’t been affected by competition especially since we’ve been older. We have more business than we know what to do with,” said Fontenot. “Customers just walk-in, nobody calls and we like it that way.”

If you are looking for a good haircut, jokes, and interesting conversation check out Jimmy’s Hair We Are at 112 W. McNeese St. For more information call Jimmy’s at (337) 477-7932.

Cotten’s Famous Hamburgers: Fresh Ingredients Everyday

By Chaney Ferguson
The Times of SWLA




Kenny Cotten always wanted to own his own business—even when he managed the Paramount Theater in downtown Lake Charles. When the theater closed, Cotten moved on to work at the Colonial Inn, unaware of the hamburger legacy that awaited him.

In the late seventies, the Colonial Inn was very well known for its hamburgers and onion rings.

“A lot of people are too young to remember it,” said Cotten. “It was on Broad St.”

Cotten worked there for two years before he struck out on his own to start Cotten’s Hamburgers. According to Cotten, his business maintains the Colonial Inn tradition with its specific, limited menu and quality product.

Cotten’s Hamburgers was originally on Ryan Street across from McNeese University where the Smoothie King is located now. Many people remember the commercial starring Cotten’s daughter—“If Poppa is king of the grill I think that makes me the princess.”

After eighteen months, Cotten relocated to 2001 Oak Park Blvd because he believed Oak Park was a good area to open a restaurant. The theater and the medical complex provided a steady influx of customers.

“Originally I was trying to get the landlord of the nearby shopping center to try and add on and rent me a spot,” said Cotten. “They weren’t interested, and this place was a going restaurant so when they closed, I bought it.”

According to Cotten the location proved to bring as many customers as he’d anticipated. People still come over from the hospital, and the hospital offices benefit from the convenience of Cotten’s take-out and drive-thru.

“We also see a lot of blue collar workers if they happen to be working around the area,” said Cotten.

While Kenny Cotton still enjoys owning his own business, there are ups and downs. “You are your own boss and that is a good thing, but there are a lot of things people don’t realize,” said Cotten. For one, ‘the hours are difficult.’

Cotton’s Hamburgers was originally open seven days a week, twelve hours a day. Even though they have cut back over the years, Cotten says that he still works too many hours.

“We close at 3:30 in the afternoon, but I was here until ten o’clock last night trying to fix a couple of things that had broken,” said Cotten. “When you own a business you’re always trying to get caught up and ready for the next day.”

Cotten emphasizes that the restaurant business is a tough business. A typical day for Kenny Cotten begins at 7:45 in the morning when he arrives to prepare for customers.

“I have to slice one hundred pounds of onions and one to two cases of tomatoes,” he said.
Cotten’s also cuts and grinds their own meat, and peels their own shrimp.

“Just about everything we do here is fresh,” said Cotten. “We don’t just open a bag and cook it. It all takes time to prepare so I do that six days a week.”

“We cry every day for our customers,” said Cotten, leaning over the machine to slice onions. “You never get used to it, you just endure the burn.”

For anyone who wants to own his own business, Cotten recommends being prepared to work and being dedicated because the buck stops with you.

“When that person calls in sick and you’ve already worked ten or twelve hours and you have another shift to go, are you going to just say you can’t go in and let the service or the food suffer because of it?” asks Cotten. “Or are you going to go fill the position? It is going to happen and happen often.”

Cotten points out, “A lot of people either love it or hate it. Or once they do it, they never want to do it again.”

Of course, Kenny Cotten is quick to add, “If I had it to do all over again I would still want to have my own business, but whether I would have chosen this one or not is debatable.”

The effects of Hurricane Rita linger on in area businesses. Cotten shares that it has been difficult to keep good help since the storm struck in 2005.

“I don’t know why that is,” said Cotten. “Almost everybody in business says the same thing. Every restaurant says they need help—but it’s not just restaurants.”

Cotten doubts many people left the lake area permanently, and with the new people who moved in from New Orleans it remains a mystery that continues to plague local businesses.

“Sure people could go and get better jobs somewhere else,” he says. He continues to try to make sense of the problem because every restaurant has the same problem. “There’s more work than workers.”

When Cotten’s Hamburgers remained open at night they employed fifteen to twenty workers. Presently they have nine or ten including members of his family.

“My wife works here, and my son works on Saturdays because he’s in school,” said Cotten. “My oldest daughter worked here a long time until she graduated from McNeese.”

According to Cotten, as the economy slows, things will change, but as it slows, the less help businesses will need.

Over the years the menu has changed very little. The current offerings take up all Cotten’s time.
“I think we could probably increase business with more menu items but until the employee situation changes I have more than I can keep up with now. And we stay busy.”

According to Cotten, his customers keep asking him when he’s going to build in South Lake Charles. Even though he owns property in that area, everything depends on the help.

“I can’t open another location until I know I have the people to work it,” said Cotten. “The help is the key.”

When the mood for a hamburger and onion rings causes a rumble in the stomach, pop over to Cotten’s Famous Hamburgers. Walk through the door, wave at old friends, place your order with a smiling, joking employee, and listen to the beautiful voice of Florence as she clears the tables.

Lunch time doesn’t get much better than this.

For additional information, call Cotten’s Famous Hamburgers at (337) 477-9759, or stop by 2001 Oak Park Blvd. Restaurant hours are 10:30-3:30 Monday through Friday and 10:00 to 3:00 on Saturday.

The Smell of Sweet Success: Delicious Donuts & Bakery

By Lisa Yates
Times Editor


Bakeries that want to succeed in today's supermarket culture must do more than assure their products are fresh.

Their ideas must be fresh, too.

When Paula Stevens and her brother, Lucas Verret, founded Delicious Donuts & Bakery 15 years ago, they included freshly-baked king cakes among their repertoire of mouth-watering treats.

“The most popular fillings are pecan praline, and pralines-n-cream,” Stevens said. “Half of all of the king cakes we sell are these.”  Along with fruit flavors – like bananas foster, blueberry, lemon, raspberry, strawberry, cherry, and pineapple – the bakery also offers Bavarian, chocolate, cream cheese and the traditional, cinnamon. There's also Zulu and a combination of fruit and cream cheese fillings on the menu.

Each year, Stevens and her “krewe” gets together to create a new filling just in time for Mardi Gras.  “One year it was bananas foster, another year we added peaches and cream,” she said. “We even had a peanut butter and jelly filling one year.  Stevens and the bunch would not divulge this year's new flavor, but added it will be out at the end of January.

“We're still sampling prototypes – it's a tough job, but someone has to do it,” she joked.  Delicious Donuts & Bakery sent The Times staff a Bavarian-filled king cake fresh out of the oven. Everyone agreed it was the best king cake in they had ever eaten.  But readers don't have to take their word for it. They can do a “Google search” and see what travel writers around the world have to say about these king cakes.

“When travel writers come to Louisiana, they travel throughout the state – New Orleans, Lafayette, all over – to see and do different things,” Stevens said. “When they come here, the tourist bureau takes them to the Mardi Gras museum and asks us to come give a king cake demonstration.”

She explained that a king cake demonstration involves bringing “naked king cakes” - those without icing and decorations – and letting visitors add the rest.  “We also tell them about the history of the king cake,” Stevens said. “We tell them it's a tradition for the person who finds the baby to host the next party. Most of thim don't know about this and they love it.”

When the writers get finished decorating, she arranges to have the cakes shipped to their homes. They sample the demo cake eagerly anticipating who will get the piece with the baby.  “It really makes an impression on them,” Stevens said. “Sometimes they'll send a copy of an article and we'll see that a third of it is dedicated to us.”

She said it's a lot of fun and something she enjoys sharing with others.  “It's very gratifying to start from scratch and end up with a product that puts a smile on someone's face and a taste they can remember,” Stevens said.
 
Many of her travel writers end up as loyal customers, ordering king cakes and sharing this Southwest Louisiana tradition with family and friends.  In fact, anyone can order king cakes. Cakes are shipped year-round through the Delicious Donuts & Bakery Web site at www.deliciouskingcakes.com.

During Mardi Gras season, king cakes are ready to go, baked fresh each day at the store on 2283 Country Club Road, in Lake Charles.  Customers can also call ahead to reserve a king cake with their favorite filling.

Delicious Donuts & Bakery has more than just the hottest king cakes in town, the shop specializes in donuts, kalotchies, cookies, cakes, and party trays – including miniatures – bite-sized appetizer versions of the full-sized pastries.
“We get orders from L'auberge du lac for the miniatures,” Stevens said. “They order them for their V.I.P. Guests.” 
Stevens and Verret not only own the shop, they work alongside their small kitchen staff making pastries and waiting on customers.  “I'm an arts and crafts person – I like to make things,” Stevens said. “Like art, you start from scratch and create a finished product – only ours you can eat!  “It's very gratifying to put a smile on someone's face and create a taste they can remember.”  Through a viewing window, customers can watch as dough is rolled out, hand-cut, and shaped for baking.

Stevens said there's an art to hand-cutting pastry, which is a key factor to making products look and taste good.  “After all, if it doesn't look good, nobody is going to eat it,” she said.

“We make it fresh on site; and, we're here every day to maintain quality control. We don't even try to compete with supermarket products. Ours are made fresh - they don't have that privilege.”

For more information, call (337) 479-2986, or visit Delicious Donuts & Bakery, at 2283 Country Club Road, in Lake Charles. The store is open from 5 a.m. To 6 p.m., seven days a week.

Seafood Palace: C' est Bon Cajun Cuisine

By Lisa Yates
Editor, The Times of SWLA

If you're going for white linen table cloths and a sommelier, don't bother. The décor at Seafood Palace is uber-casual, with tables decked out in red vinyl, and on the walls – mounted fish on fishing nets, Louisiana-themed posters and neon beer signs. But the Cajun food is phenomenal!

Located at 2218 Enterprise Boulevard in Lake Charles, Seafood Palace features authentic Louisiana specialties such as boiled crabs and crawfish, po-boys, and a wide selection of menu items -- all available for take out.

Famous for gumbo

Over the years, Seafood Palace has become the city's favorite spot to enjoy Cajun cuisine, especially gumbo. There are two varieties of gumbo to choose from -- chicken and sausage, or shrimp and crab.

“We're known for our gumbo,” said David Papania, who owns the restaurant along with business partner, John Larocca.

Papania pointed to the autographed Little Chenier movie poster hanging behind the cash register. He said the star of the movie signed it when dining at the restaurant.

“The star of Little Chenier, Fred Koehler, ate here and loved our gumbo,” Papania said. “He's coming back, again, this Thanksgiving.”

What makes the gumbo so good?

Seafood Palace uses only great-tasting, fresh food and premium-quality, fresh ingredients for its gumbo, according to Papania. He added, having a great cook to put it all together is another essential ingredient.

“Stella LaVerge is our gumbo cook,” Papania said. “She's been cooking gumbo for a long time – more than 30 years.”

Opened more than 30 years ago, the highly successful Seafood Palace serves thousands of meals a year, and has been written up in publications throughout the world.

“Back then, it was called Crab Palace,” Papania said. “Alice Gaspard owned it, originally. My business partner and I bought it seven years ago, in 2001.”

They changed the name to “Seafood Palace” and tweaked the menu adding more items, even “gator wings.” Gator wings look like buffalo wings, but are made from Louisiana Alligator meat and they are delicious!

“Fresh-broiled crabs and crawfish are best-sellers, along with the gumbo,” Papania said. He stressed the restaurant uses only fresh, local seafood.

“We get our crabs daily from Hackberry; and, we buy our crawfish from local crawfish farmers,” he said.

The menu

For those who love seafood, there's plenty of choices on the menu, including a variety of tasty dinners.

Served with a salad, French fries and Texas toast, dinner entrees include: fried popcorn shrimp, shrimp, catfish, oysters and combos.

There's also a large selection of a la carte choices, such as crawfish, and crab, patties; stuffed crab, and shrimp; frog legs; crawfish tails; and, a seafood platter. For those who don't want seafood, there's chicken.

“In addition to our fried food, we also have grilled dinners for those who are watching their waistlines,” Papania said.

He said there's also a large number of appetizers to start off the meal. Boudin balls, stuffed pistolettes, fried catfish filet, fried okra, stuffed shrimp, frog legs, shrimp and crab jalapeños are just a few to mention.

There's a kid's menu for those age 12, and younger.

It's a family-friendly place, to be sure. However, adult beverages are available for those who enjoy an occasional cocktail.

Business is good

Papania said business is good, even in this tough economy.

“Our business has been steady,” he said. “We have a lot of regular customers and a lot of repeat business.”

He said the restaurant does a brisk business at lunchtime as people are drawn from nearby hospitals and law offices downtown.

“I guess you can say we have the best, worse location there is,” Papania said. “We're a little off the beaten path, but we've been here so long that people know where to find us.”

He said the location is far enough from the hubbub in some areas so as to avoid wasting time in traffic, but still close enough to allow diners to get in and out in a reasonable amount of time.

The service

Although patrons come for the food, the service is always polite and efficient, even during busier times. The wait staff is very attentive, making sure their guests are enjoying their meals and helping out as needed.

That's what keeps folks coming back, according to Papania.

“That's why we have been successful,” he said. “We have good food, excellent service and a casual, friendly atmosphere.”

Papania can always be found greeting people warmly and talking with patrons to make sure their visit is as pleasant as possible.

“People like seeing an owner present,” he said. “That way, we can make sure that things are done correctly; and, we can take care of any problems that might occur.”

He said that the restaurant business is a people-oriented business.

“I like to be around people,” he said. “I've been in this business all of my life. My family had an Italian restaurant, so it just something I know how to do – and, I like it.”

Hard-working mom finds opening business pays off

By Lisa Yates
Editor

Wedad Abrusley opened Oasis Foods, Inc. because small businesses needed a distributor willing to handle small orders.

In 1978, her husband, Eddie, was working as a salesman for a food service distributing business in Beaumont, Texas. The company was bought by a major company and soon implemented a new policy -- it quit filling orders of less than $700.

“Many of my husband's customers were small mom and pop businesses,” Abrusley said.
“These were people in Abbeville and Port Arthur...Good customers, but small businesses.”

Her husband suggested they start a company to fill the void. It was a good opportunity and it would help these small businesses, he told her.

Abrusley, 60, wasn't excited about the idea. Instead, she wanted to purchase an import store franchise from a company in Houston. Besides, the timing wasn't right.

“At that time, I was expecting our third child,” she said. “I was six months pregnant. I did not want to lose the insurance.”

However, she took a chance.

“We borrowed $25,000 on our home – we took out a second mortgage,” Abrusley said.

Without a personal vehicle, the couple purchased a truck for pick-ups and deliveries.

“I took orders over the phone with three kids screaming at me in the background,” Abrusley said.

In addition to taking orders by phone, she divided onions and potatoes in her garage. Then, she helped load the produce onto the truck for her husband to deliver. She did this while caring for her three small children at home, while her husband delivered orders throughout Southeast Texas and Southwest Louisiana.

“I was a wife, a mom, an employee – I did the invoices, mailed out statements while I took care of the kids,” Abrusley said. “I cooked and I cleaned; and, I worried about him on the road. There were no cell phones back then. My blood pressure – it raised from worrying so much.”

The big break

Her first big break came when a chain of convenience stores became customers.

More money became available, but rather than purchase personal luxuries, Abrusley put money back into the business. The company hired employees and purchased new equipment – freezers, storage facilities and delivery trucks.

Growing up without luxuries in Syria helped Abrusley to prioritize and to invest wisely in her business. She said it also helped her appreciate the opportunities and luxuries many take for granted in this country.

“We had no electricity,” she said. “We had no refrigerator.”

At age 33, Abrusley's father became disabled and had to retire. Her mother supported the family, which included seven daughters and two sons.

“My mom is my hero,” Abrusley said. “She would sew one dress for seven children to wear. She taught us a lot. I am 100 percent like my mom. She had no refrigerator, but she always had a smile. She worked hard and built a house for us in Damascus – the capital city.”

Even though Abrusley didn't speak English – only Arabic, and some French -- she wanted to go to college in the United States of America. She wanted a better life.

“In America, I know I could do it,” she said. “I know I could cut grass, wash cars – there is freedom here.”

She followed her dreams and came to this country. A family from her church – Judy and Frank Mousa, of Houston, welcomed her into their home. She helped care for their baby, while attending college.

“I never will forget those people,” Abrusley said. “They made me a part of their family. When I got married, they even paid for my wedding.”

The leap from college student to business owner took many years, but she did it.

With her husband and children, Abrusley built a successful company, which has been in business for 25 years.

Challenges

Along the way, Abrusley said she faced many challenges – including customers who let her know that they did not want to do business with a woman.

However, one of the biggest setbacks occurred when she lost her largest customer – a chain of convenience stores she had done business with for 16 years. The chain hired new management, who went with another distributor.

Abrusley remembered thinking “God, help us.”

“We had 26 employees, then,” she said.

Like the Boy Scouts, her motto has been: “Be prepared.” Being prepared helped her weather many storms.

“You have to be very patient, smart, and you have to prepare,” Abrusley said. “When one window closes, you have to open another one. Always in business -- if you lose a customer, you need to have another.”

For example, she took action when Harrah’s Casino came to town. She filled out vendor applications and got some business from that company.

By providing excellent customer service, she has managed to work with other area casinos, including L’Auberge du Lac, Delta Downs, and Isle of Capri.

“I would say that about 80 percent of our business is with casinos,” Abrusley said. “But, we have no guarantees – no contracts. We just have a history of giving the best quality service.”

Other challenges

The 9/11 attacks on New York and Washington, D.C., had chilling effects on many Arab-Americans, including the Abrusley family.

“One of our best customers came into our lobby and starting yelling (obscenities) at us,” she said.

Besides being disturbed by this outburst, Abrusley -- a life-long Christian – said she was surprised that people here did not know Syria's significance in the history of Christianity.

“He did not know history, or geography,” she said. “The persons responsible for these attacks were not from my country.”

Even after 25 years in business – paying taxes and giving back to the community, some still eye her with suspicion, she said.

Despite this and other challenges, Abrusley continues working as she has done her entire life. Her husband, who is recovering from major surgery, spends less time at the office.

Following in their footsteps

Following in their parents' entrepreneurial footsteps, the couple's children – grown now -- are developing their own businesses.

Their daughters, Sami and Omaia, are opening Regalia at 411 W. College Street in Lake Charles – formerly Spain's Gift Shop. Shadi, their son, founded Southwest Marketing and Distribution – a wholesale distributor of premium liquor, spirits, wine, kitchen equipment and smallwares.

“I am very proud of them,” Abrusley said. “They work very hard – seven days a week.” Just like their parents.


For more information, call (337) 439-5262, (337) 439-4405, or visit 2222 Kirkman Street in Lake Charles, or online at www.oasisfoodsinc.com.