28 / 60
26
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2016
public relations, while two others sons, Sean and Christian, work in
operations. A cousin and his daughter are in the customer relations
department. Chalin’s oldest friend works with the Delaunes, as do
drivers and employees who Chalin says have been with the company
since he was in diapers.
A company chef known as “Chef Willie” prepares a family style
lunch every day, cooking good “soul food,” as Chalin describes.
The word soul is not used lightly. There’s a lot of joy in this family
that’s undergirded by a strong faith, which has served them well in
the good times and the bad. To say this is a resilient bunch is the
very definition of understatement.
In 2004, the Delaune family bought their current processing plant
and completed major renovations to change it over from a produce
plant to a seafood plant, but the next year Hurricane Katrina
ravaged the 20,000-square-foot facility located right off the Jordan
levee on the Industrial Canal.
They managed to save some wet documents and personal things like
birth certificates, passports, any kind of I.D., and insurance papers.“We
got the stuff out and had to carry it over our heads, through the water,
up the levee, and when we got home, we spread all the papers out on a
driveway and used a hair dryer to dry everything,” recalls Tommy.
Product loss and accounts receivable loss cost the company $2.5
million. And then came another leap of faith: close or keep going.
“We only had a decision to keep going,” he says. “There wasn’t any
other decision. Closing our doors for good wasn’t an option.”
Resilience and their deep faith led the family through Hurricanes
Gustav, Ike, and Isaac. When hit hard in 2010 with the BP oil
spill, it was the family’s faith that yet again
carried them through.
Chalin knows the business inside and out.
His knowledge of the industry is impressively
extensive, evidence that he has paid attention
to Tommy’s guidance over the years and has
gleaned fromhis father’s passion for an industry
whose voice matters significantly when it
comes to standards and regulations that affect
the seafood business on a daily basis.
“Our workforce is our best equipment,”
Chalin says. “We have employees who
are dedicated day in and day out to make
sure they are doing the best possible job to
provide the best possible product from a
reliable source. Quality and consistency are
our strengths.”
Chalin considers his family and the business as
not only a source of product and income, but
of strength and energy.“We have to make sure
we are good examples to our employees,which
in turn creates a healthy work environment
with people giving 100 percent.”
And while he is hesitant to talk about it, the
family believes heavily in the spirit of paying
it forward. After the recent Louisiana floods,
Tommy’s Seafood donated more than 50,000 pounds of fish and
shrimp — enough to feed over 100,000 people — who had to seek
shelter.They are heavily invested in their home state, and to fishermen
far and wide. “We are resilient when we are united,” says Chalin.
Tommy’s Seafood distributes nationwide, and their network is vast,
both in terms of sourcing and distributing. “We sell more local
shrimp, crab, oysters, fish and crawfish than anyone on the Gulf
Coast,” says James, Rouses Seafood & Meat Director. “Tommy’s
helps makes that possible.”
“We have such deep respect for Rouses’ commitment to family and
community,” says Tommy. “Their support and partnership has given
us the experience we needed to grow our company, and the seafood
industry the support it needed, especially in Louisiana and along
the Gulf Coast.”
Tommy firmly believes quality begins at the source, a belief he says
the Rouse family shares. “By only accepting the best and freshest
seafood, we not only provide a superior product to our customers,
but also do our part to support the local economy, just as Rouses
does. Like us, they have weathered many storms and stuck with us
in good times and in bad.”
Tommy’s Seafood trucks showcase the Rouses logo, a display of
gratitude for the relationship rooted in promoting local products in
communities. “When we pull up to a dock, we are happy to show
the fishermen that we are there to pick up the fruits of their hard
labor on behalf of Rouse’s, products that are high-quality always.”
This holiday season, Tommy’s Seafood will once again supply the
delicious seafood — crabmeat, shrimp, and oysters — that are
staples in many holiday dishes.
the
Holiday
issue
photo by
Denny Culbert