Maria Garcia (Production A) First of all, thank you for having me for so long! Why did I come to Crest Foods? Well, my kids just had started school so I was just looking for a job at that time. I never really thought about how long I would be here, but it feels good to work for a good company. That time just flew so fast – 20 years. Oh my goodness, I never thought I
would be this long and it is actually 21 because I worked for almost a year as a temp. One thing that I remember from my first days, is that it was so hard for me to keep up with the line but I would see these little two old ladies that made it look so easy, that I said to my- self, if they can do it, I can do it! The other memory that I can say and be proud of is that I still have the same utility knife that was given to me by my trainer, Sy Phachantry, over 20 years ago! Thank you!
David Henrikson (QA Engineer B) It is difficult to believe that 20 years have gone by so quickly. But when I see the numerous facility additions, improvements in production areas, quality programs and multiple new customers and projects, it is easier to see what we’ve been doing all this time at Crest. We’ve been busy. I also have a few mile markers that will always help me remember how long I’ve worked here. My first (20 year old) daughter was not yet a year old when I began my career at Crest as a line operator, and my 15 year old twins were born the week I began working with Quality Assur- ance. Before some building improvements were made, and working as a line Operator, I recall
making a Continuing Improvement suggestion for a line which was dealing with excessive humidity, due to its loca- tion adjacent to a mixing area. Although appreciated, the suggestion wasn’t needed because the line was going to be de-commissioned. Well, in wonderful Crest fashion to keep up with customer needs, we instead moved the mixing areas into their own state of the art facility down the road, and gave that needed production area an expansion and improvement. One of our greatest niches in the market is our ability to change and be flexible. Be it customer needs and changes, regulatory and just staying ahead in quality food production and efficiency, we specialize and weather the changes, sometimes literally. A tornado hitting our warehouse, massive rains or snows, we’ve come out better through it. But you had better watch your step, there may be a new wall put in or a moved staircase (or build- ing) that wasn’t there yesterday. My experience in supervision and manufacturing drew me to Crest Foods, but it was its culture which kept me here. I am privileged to have been part of this company which not just stays on the game of innovative food production and packaging, but one who sees the high value of investing in families, in communities, and into people. A culture that is open to new things coming, great ideas, serving others, and having fun in the process. Thank You Crest Foods for 20 years and to many more in the future.
Maria Guerrero (Production B) Before coming to Crest Foods I had several jobs in the Dix- on and Sterling area. Eventually I applied for work through a temporary service agency called Burton Placement. I thought I would get sent to work at GE in Morrison but they asked me if I would like to go to Ashton to Crest Foods to work. I had never heard of Crest Foods before but decided I would give it a try. In the beginning I felt like it was the hardest job I ever had and worried that I wasn’t going to make it. But I am still here! I remember working with Angie Messenger who was my line operator. I worked with her for years. Once when I was having a hard time learning to pack a special way, Angie took the time to show me how to do it
and encouraged me until I finally got it! I am so happy with my supervisors and Gina has always been so good to me. I like the people here and am very happy here. I want to thank the entire Meiners family for everything they do.
4 Crest Ink January, February & March 2018
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