ROCKY MOUNT, N.C. (July 2009) – Boddie-Noell Enterprises announced that Shirley Jones of the North Duke Street Hardee’s in Durham is the 2009 overall winner of the company’s annual Biscuit Maker Challenge. This year’s other best biscuit makers were Carolyn Redding of Sanford, James “Jimmy” Netherwood of Richmond, Va., and Janie Gilliam of Duffield, Va.
The four regional winners advanced beyond nearly 850 other biscuit makers employed at the more than 340 Boddie-Noell Hardee’s restaurants across North Carolina, South Carolina, Virginia and Kentucky. The company recognized its four best biscuit makers and announced Jones as the overall winner during a banquet at the Rose Hill Conference Center near Nashville. The top-four winners will be featured later this year on the in-store tray liners at all Hardee’s restaurants operated by Boddie-Noell.
The competition started in January, and each biscuit maker was evaluated based on grooming and appearance, knowledge of proper biscuit equipment, cleanliness and care of biscuit equipment, knowledge and execution of company procedures and the quality of his or her biscuits. The competition’s judges included general and district managers, regional directors of operations and other executives in the restaurant division of Boddie-Noell.
“We are so proud of Shirley, Carolyn, Jimmy and Janie for everything they have done for their communities and our company,” said Terry Lewis, Boddie-Noell’s vice president of operations for Hardee’s. “We look forward to this tradition each year, as it is our chance to honor the dedication and skill of these hard-working individuals.”
Jones, who has worked at the Hardee’s at 3912 N. Duke St. in Durham for 12 years, said that she was proud but shocked when she won the award. “I love to cook – it runs in the family,” said Jones, a mother of three. Her advice to fellow biscuit makers was to “follow the procedures and love what you do.”
In 2008, Hardee’s restaurants owned and operated by Boddie-Noell used 9,572,062 pounds of biscuit mix and 776,480 pounds of biscuit flour – enough dough to fill nearly 258 tractor-trailers. The restaurants also used 759,695 gallons of buttermilk.
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