Announcements (November 2017)

 

 

2017 Marquee Medical Forms

We believe you are a priority and we want to help you be your best! But first we need a few things from you to get your healthy lifestyle started. All employees and spouses (if applicable) who plan on enrolling in the health plan should complete both a preventive care physical and the nicotine free affidavit online at mymarqueehealth.com prior to 11/15/2017 in order to be eligible to receive a premium discount in 2018.

Laying the foundation to good health is a just a click away. Follow the link below and get started with a better you, Today.

It’s your future…Be there happy and healthy.

 

Click the following link and expand documents for more information: Wellness Program


Service Awards – Celebrating Service & Excellence (November 2017)

10 Year Service Award Recipient

Tony Blackford
Engineering Manager
Grand Junction, CO
10 Years in November

1 Year Service Award Recipients

Brandon Boudreaux
Automation Technician I
Lake Charles, LA
1 Year in November

Sarah Wester
Office Administrator II
Beaumont, TX
1 Year in November

Dan Moe
Project Engineering Manager
Salt Lake City, UT
1 Year in November

Ricky Shetler
Automation Engineer I
Lake Charles, La
1 Year in November


Service Awards – Employee Spotlights (November 2017)

 

TONY BLACKFORD

Q: Describe a memory from your first years at Champion?

A: I remember the first Christmas party I attended.  I had been hired only about a month before and was surprised that we were being sent to Baton Rouge for the party.  I remember my wife and I going to dinner and meeting Gary and several of my colleagues for the first time.  Everyone was very welcoming and made us feel part of the team.

Q: What projects were particularly interesting, exciting, or challenging that you would like to reflect on?

A: The most challenging project I worked on was getting two salt water disposal sites up and running in Roosevelt, UT several years ago.  The projects were way behind in construction, which put more pressure on us to get commissioning done in a short amount of time.  The Champion engineer who was working on the projects hadn’t done much of anything and was let go.  The sites had Siemens systems, and I had very little Siemens experience.  I spent about three months in the field, going home for a day or two here and there, with a steep learning curve on Siemens products in a high-pressure environment.  We got the sites up and running and everything worked out, but it was a challenge I don’t want to repeat!

Q: Who has been your favorite customer (company/individual) and why?

A: Bill Barrett was my favorite customer.  I did several rewarding projects for them and handled all of their automation, and they were great to work with.  Unfortunately, they have sold off all of their assets in the area.

Q: When were you proudest to be part of the Champion team?

A: I remember the first time it was announced that Champion would donate to a charity of our choice at Christmas time.  I thought that was a really cool idea and was proud of our company for doing it.

Q: What company/office sponsored event did you enjoy most and why?

A: I really enjoyed the summer party we had in Park City several years ago.  It was a great family event.  We did fun things with the kids and did some mountain biking with my colleagues; it was just a great weekend.

Q: What is your favorite lunch routine?

A: I usually eat my lunch my wife makes me at my desk.  Some days I make it to the gym for a quick workout, then eat my lunch at my desk.

Q: How are the dynamics at Champion different than when you first started? How are they the same?

A: As everyone has mentioned, the new execution methodology has been the biggest change I’ve seen.  All of the new procedures, methods and forms have really tightened up the way we handle projects.  And the size of the company as well.  I think there were about 35 employees when I started, now we are 100 or more than that!  Despite the size and procedures, we still have that small company feel – you still feel like part of a team rather than just another employee.

Q: What would you like to be working on here at Champion in the future?

A: We are trying to get more OEM [Original Equipment Manufacturer] work, which is what I would like to be involved with.  I enjoy working on automated machinery, especially when motion control is involved.


 

BRANDON BOUDREAUX

Q: Describe a memory from  your first year at Champion?

A: Meeting everyone at the Sulphur office who were welcoming and helpful, as well as the people at Sasol.

Q: Why did you decide to join Champion?

A: I first met Brad and Mehrdad at a Champion booth in a career fair at UL in Lafayette. I talked with them, gave them my resume, and they actually contacted me afterwards. Champion was the only company that contacted me out of the dozens I talked with, and this simple gesture, along with the information I learned about Champion, was what made me want to work for them. After interviewing for three different positions at Champion over the course of two years, I was given the opportunity to work for the Lake Charles office in November of 2016.

Q: What projects were particularly interesting, exciting, or challenging that you would like to reflect on?

A: I have been assisting on different projects going on at Sasol that are all exciting and different in their own way since a lot of this is still new to me. It has been very interesting seeing all the people involved on a major project, such as a turnaround.

Q: Who has been your favorite customer (company/individual) and why?

A: Sasol since it’s the only one I’ve interacted with.

Q: What company/office sponsored event did you enjoy most and why?

A: The Q3 update meeting at the Sulphur office because of the gumbo that was provided and to get to see everyone again.

Q: What is your favorite Champion work-related memory?

A: When I first got hired on and how they made the whole onboarding process smooth and effortless .

Q: What is your favorite lunch routine?

A: Free lunches provided by Sasol or Champion.

Q: When were you proudest to be a part of the Champion team?

A: When I get to help anyone over here at Sasol and they ask me who I work for and I get to tell them about Champion.

Q: Who’s been most influential on your role (mentor), and how/why?

A: Brad, Scott, Tiffany, and Laurie for answering any questions I have and being helpful and forthcoming.

Q: What is something that you’d like to see Champion do in the next 15 years?

A: Grow and expand, while still maintaining the current work culture.

Q: What would you like to be working on here at Champion in the future?

A: Any projects that I am allowed to work on.


 

SARAH WESTER

Q: Why did you decide to join Champion?

A: I was looking for a change, and I wanted a place where I would be challenged. I definitely got that with Champion and I am enjoying it !

Q: What projects were particularly interesting, exciting, or challenging that you would like to reflect on?

A: So many projects have been interesting and challenging over the last year as I learned.  The project that I feel I got the most challenges and experience on was BHP   Closed Copper Mines.

Q: Who has been the most influential on your role (mentor), and how/why?

A: Tiffany Evans has been such a great mentor to me over this year. I have really appreciated all of her help and training.

Q: When were you proudest to be part of the Champion team?

A: I really am proud to be part of the team when I see how everyone at the office comes together and is for each other as a team.  The people at Champion really care about each other.  One thing I will always remember was the first time a group of us prayed for another coworker at a troubled time.  I just knew this is where I should be working.

Q: What company/office sponsored event did you enjoy most and why?

A: I really enjoyed the Company Christmas Party, after just beginning at Champion, it was such a great experience to meet everyone.

Q: What is your favorite lunch routine?

A: Most days, I bring my lunch and eat in the office. Occasionally I will meet a friend at La Cantina, which is a nice relaxing break.  When I’m in Lake Charles, it is nice when a group of us gets together at Joe’s.


 

DAN MOE

Q: Describe a memory from your first year back at Champion?

A: Recently, Joe Driver traveled to a gas plant near Evanston, WY to do some work on their control system. Joe gave me a two-day crash course on the Foxboro I/A system. We commuted almost an hour each way to the plant which also gave us the opportunity to talk about some of the company-wide initiatives Joe is working on and some things we (offices) could collaborate on. It was one of the few times I have ever looked forward to commuting!

Q: Why did you decided to join Champion?

A: I decided to rejoin Champion after meeting with John on a few separate occasions where we discussed all things Champion. In particular, I was impressed with the emphasis on project execution / management methodologies and company growth plans.

Q: What projects were particularly interesting, exciting, or challenging that you would like to reflect on?

A: I had the opportunity to commission a pipeline pump station in Cushing, OK with Chris Bingham.  We had to do it on short notice and it was a system and process that I had limited experience with. In spite of these and other obstacles we managed to commission the majority of the station in a few days.

Q: What company/office sponsored event did you enjoy the most and why?

A: We had a summer office party in Park City Mountain Resort in 2010. It was an action packed day and night on the mountain.

Q: What is your favorite Champion work-related memory?

A: I had a meeting with a customer who we’ve done a lot of work for. After the usual greetings, he asked me how Mason (my 5 year old son) was doing. I was a bit surprised he asked since I didn’t think he knew much about my family life. He recognized I was surprised and said Mason called him on Saturday evening. He (customer) answered the call, “Hey Dan, what’s up?” and Mason responded “No, this isn’t Dan, it’s Mason” and continued with a couple minute conversation. I turned off phone dialing from iPad after that.

Q: What is your favorite lunch routine?

A: My first year back at Champion has been challenging and my days are full. Sometimes I like to get out of the office and decompress a bit. If we are eating, my favorites are Mo’ Bettah or Crown Burger.

Q: What is something that you’d like to see Champion do in the next 15 years?

A: Have an office in office in every state, or at a minimum a strong regional presence across the U.S.

Q: What would you like to be working on here at Champion in the future?

A: I am hopeful we see growth in the number of projects with a functional safety component. I would like the challenge of owning the entire functional safety scope for a large project.


 

RICKY SHETLER

Q: Describe a memory from your first year at Champion?

A: I remember a moment during last year’s Christmas party just a week after being hired. I met Gary, and after we introduced ourselves I remember him telling me, “You hit the Jackpot!” I could not have agreed more. After nearly a year later, I still feel the same way. So that’s good. I feel very lucky to be part of this team.

Q: Why did you decided to join Champion?

A: I felt like I just fit in well. Being an automation engineer is kind of like being part engineer, mechanic, electrician, programmer and IT guy. And I felt like I would be good at it and enjoy it given my skills and aptitudes. I have a love for any kind of designing/engineering whether it’s for looks or function. I am at peace most when I create things. I also like fixing stuff.

Q: What projects were particularly interesting, exciting, or challenging that you would like to reflect on?

A: I actually had a really nice first project for Martin Midstream in Beaumont, TX. Their storm water treatment system’s logic was really hard to add to. Eventually I just re-wrote nearly all of it where it was a lot smaller and easier to follow. It was really cool to see my work make a big difference in the customer’s operation. All of my other projects have been just as rewarding. I enjoy putting a lot of time and thought into my work. I am currently working on a project right now that will control flood gates in my neighborhood. I am looking forward to walking over to commission it and service it.

Q: What is your favorite customer (company/individual) and why?

A: This is a tough one. Honestly it would probably have to be Martin in Beaumont just because I have been there way more than other places. I know all of the people there, and I feel comfortable. They seem like a longtime customer. The USACE Locks are really chill too.

Q: What company/office sponsored event did you enjoy the most and why?

A: Last year’s Christmas party was my favorite so far. I was very impressed. I had fun looking like a goofball on the dance floor and shopping at the Galleria. I enjoyed meeting everyone else from other offices. I’m sure this upcoming one will be a blast too.

Q: What is your favorite lunch routine?

A: I usually go to Gatti’s Pizza. Sometimes Shawn Wilson and Dylan Gaspard come with me. When I’m not in the mood for pizza, I will most likely get some Mexican food. I almost always leave the office for lunch. I especially like when the entire office has lunch together. I think we should do that more often.

Q: What is something that you’d like to see Champion do in the next 15 years?

A: It would be nice to see the company grow at a controlled pace without losing its family feel, quality of work, and efficiency. This is something most large companies have trouble with.

Q: What would you like to be working on here at Champion in the future?

A: I think machine vision/learning implementation is a lot of fun and so is multi-variable control. I would love to get more into the manufacturing side of things. I would also like to make a self-training neural net function block that works similar to a PID block but adaptable and with more PV inputs.

 

 

 

CURRENT EVENTS (November 2017)

 

Nov 13

ROCKWELL AUTOMATION – PROCESS SOLUTIONS USER GROUP (PSUG) ANNUAL MEETING
November 13th-14th – The event will be held at the George R. Brown Convention Center in Houston, TX. Attend educational sessions and see the latest technology and enjoy one of 10 hands on labs.

Nov 15

ROCKWELL AUTOMATION FAIR
November 15th-16th – The event will be held at the George R. Brown Convention Center in Houston, TX. Tap into a wealth of in-depth industry knowledge and learn how The Connected Enterprise can help make you more globally competitive and productive

Dec 1

UTAH VALLEY UNIVERSITY SENIOR PRESENTATIONS
December 1st – Champion will be attending UVU’s annual senior project presentation. There will be over 20 graduating students presenting. We are excited to see what all is in store for the future with these promising graduates.

Dec 8

CHAMPION ANNUAL SOCIAL & CHRISTMAS PARTY
December 8th-10th – The event will be held at the Astor Crown Plaza in New Orleans’ historic French Quarter. More information will be sent to you soon to help you prepare and reserve your space.

Click HERE for more Champion events!



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Roasted Turkey Breast with Gravy

PREP TIME:  20 min            TOTAL TIME:  2 Hours, 55 Minutes              SERVINGS:  6

You may not have it all together… But this Thanksgiving you will when you serve this dish. For some its about tradition & delicious food, for others it’s about family & friends. The best part is the connections we make and the memories we build along the way. This recipe is sure to be a memorable one and not because you burnt the turkey. So lets Gobble till we Wobble!!

Ingredients:

  • One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
  • 2 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 1 stalk celery, cut into 2-inch pieces
  • 1 small carrot, peeled and cut into 2-inch pieces
  • 2 small onions, peeled and quartered
  • 1/4 cup unbleached all-purpose flour
  • 3 cups turkey or chicken broth, homemade or low-sodium canned

How to Make:

Step 1

Preheat the oven to 325 degrees F.

Step 2

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)

Step 3

Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Step 4

Carve the breast and serve with the gravy.

No need to count calories with this one, just your blessings.