Crest Ink - Volume 31 - Number 01

Editor’s Note: The one thing each of the people listed below have in common, is the year in which they were hired – 1998. You will see there are 11 employees who received their 20 year ring in December during the Christmas dinners. Their smiling faces will join the ring of pictures that circle the main plant breakroom as members of the 20 Year Club. We congratulate each of these employees on reaching this milestone and hope to induct them into the 30 Year Club in 10 more years! Many of these employees have given us a little informa- tion to share with our readers. Enjoy! New Additions to the 20 Year Club by Cheri Kemp Anne Harris (Micro Lab Technician) I started on the line when I was 16, working sum- mers and during school breaks. I worked in many different departments in the beginning years while going to high school and then college. I’ve met many unique, hard-working people that taught me good things and gave me a chance to try different departments to find a good fit. Working with different characters in Sanitation and Product Development while going to col- lege was an experience. A few of those people still work here and continue to do some great things and are friends of mine. At this time of 20 something years here, I have appreciated the fact that when people work together for a common goal and get along relatively well, we can accomplish pretty rewarding goals while having some fun and making the work not seem like a job every day.

Jorge Ramirez (Ingredient Division Production A) I came to Crest Foods from Rochelle Foods. My friend told me about Crest Foods and said it was a good company with opportuni- ties to move up and that it was like one big family and that is what I was looking for in a job. At first I wasn’t thinking I would be here long-term. When I first started here it was so hard to get the job done but over the years Crest Foods has made so many improvements to try to make it easier for their employees. As more time passed I felt like I could be happy here and there were opportunities to move up. So here I am, 20 years later and couldn’t be happier. Also I like how they (Crest) notice their employees when they are doing a good job. A lot of

companies don’t take the time to show that they appreciate their employees. A special memory for me is when my dad passed away in Mexico. Crest was willing to pay round trip air fare for me but my passport was not good so I couldn’t go. The thought that Crest was willing to help is something that I will never forget. To be honest, I have a lot of good memories. Now, I see why people say it is like one big family here. That is why I stay here…because I know Crest cares about all of their employees.

Todd Lorenc (Mix A) Actually, when I came to Crest I thought it was going to be a short stint, but here I am 20 years later. I started in Mixing as a helper then became a lead mixer about a year later. I remember moving Mix into the new facility with Chris Reynolds as my supervisor. It has been a good 20 years and Crest is a good company to work for with good benefits plus all the extra things Crest does for us (meals, parties). There are at lot of good people here and many have supported me with my art and music over the years. My best memory is when my wife and I went on a 2nd honeymoon to a resort in Mexico for my 10 year trip. Thank you to Crest Foods! Martha Nambo (Production A) I would like to thank God for the strength that He has given me to be able to work here for 20 years. When I first started working here I was trained on Line 1 and 2. Since then I have learned new skills and met many people. Thank you Crest Foods!

4 Crest Ink January, February & March 2019

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