December 10, 2020
By Khari Jones, Jr.,
Contributing Writer
NBA legend, Isiah Thomas is doing fantastic work in the champagne industry. He has the number one first seeded grape champagne in the United States. Thomas not only made history playing basketball, now he's making history as an entrepreneur.
Thomas spoke with the L.A. Sentinel about his recent endeavors and partnerships to help expand his company. To reach the success where Thomas is today, it wasn't easy. Growing up in Chicago gave him the mentality to be successful in all areas of life.
Breaking into the champagne industry was challenging for Thomas, mainly because he is a Black man and according to Thomas, companies weren’t willing to work with him.
He decided to create his own, and it worked out for the better. Thomas started Cheurlin Champagne, and now they are one of the fastest-growing champagne companies in the United States. "Things are going extremely well right now. Our champagne is one of the leading sellers in some of the states. We are putting our champagne online right now with Thirstie.
When you're trying to navigate your way through COVID, everyone had to come through where we are today, on zoom and the virtual world," said Thomas.
Thomas states the partnership is unique because it gives them the e-commerce and online presence they have been looking for, and it allows them to retain customers and interact with them. When consumers go to Cheurlin Champagne's website, they can purchase from there directly. "It's been a good working relationship, and we plan to expand it further.
When the pandemic started, Thomas brought his team together to make sure they could communicate virtually, via phone, zoom, or skype, to keep one another updated with their weekly meetings instead of meeting face-to-face. Working virtually has given Cheurlin Champagne an extended reach.
They are not only in the United States, but they are located in Ontario, Canada as well.
To continue their success during the pandemic, Thomas gave everyone assignments. During this unprecedented time, Thomas applied essential social methods to keep the teams’ spirits high, knowing during the pandemic, people are struggling in their personal lives. "The things we tried to do was stay afloat and adjust our expectations, and what I said to all of our staff was that our goal is to ready ourselves to hit the ground running again once the pandemic is over."
Being in sports and entertainment has helped them thrive. Cheurlin Champagne partners with 450 NBA players, and it has helped them reach an audience of over 2.5 billion people.
Thomas says, "Using the social media platform that they have and ours, we were able to stay on top of minds and expand our brand reach."
He also says sports has a way of bringing people together. "Sports also has a way of helping you communicate and being a good teammate, meaning you have to have an accomplish a goal and set a vision.
Playing in the NBA has helped Thomas become a great leader in the business world. "What I've learned from sports, and what I've been able to bring over from sports to business is the ability to focus a group of individuals on setting a goal and setting a higher vision and then putting some values around in it,” Thomas said.
Thomas implied sports and entertainment is pretty much how the Black culture is introduced to the world through those vehicles. He stated, "Sports and entertainment, you not only have a voice, but you have change-makers as opposed to going through the traditional route in the champagne space.
I used the assets that I had in terms of being in sports and entertainment. Partnering with the NBA and NFL, we were able to leverage the credibility and the sustainability to move through a twelve-month cycle."
Cheurlin Champagne has one of the healthiest products in the country. Thomas recognized the American pallet was shifting towards healthier things that balanced your body rather than go against your body.
"When we look at what sugar has done to our bodies over the years, what I wanted to bring a champagne that was zero sugar or low sugar." Thomas had naysayers telling him low sugar wasn't the way to go, and he stated the American people hadn't had the opportunity to taste low sugar champagne.
Thomas claims that they are the largest high-value producer of the first grape champagne in the world. He states, "No one can claim that. I'm the largest African American owner- importer of the first grape champagne in the world. That means we're bringing you the best of the best every time you open up of our bottles."
It was a process of becoming the first grape champagne brand in the world. There were many doors slammed in Thomas' face, and he states those doors are still being closed today.
"We're the fastest growing, but Sam's Club and Walmart still haven’t put us on their shelves. Amazon, Whole Foods still hasn't put on their shelf, along with Target and Costco.
You can imagine all the no's that I've gotten, but I'm from the West Side of Chicago, and I keep knocking. I've been told no all my life." Thomas said he grew up shining shoes and took that mentality. “I keep pushing.”
He has been named Champagne Producer of the Year, the last two years. "Every time somebody tastes our champagne, compared to any other champagne, they quickly decide they want the best of the best, which is ours."
Nobody has disputed any of the claims Cheurlin Champagne has made regarding being the best low-sugar and zero-sugar champagne in the world.
Cheurlin Champagne is disrupting the champagne industry, and Thomas said they have no problem with being the underdogs.
"We don't mind being the disruptor.
That's kind of who we are with Cheurlin Champagne.
I'm used to having the bad boy role with the Detroit Pistons, and we had to show up when it was a Laker-Celtic party, and we were the new kids on the block.
With the Pistons, we had a good team, but people didn't know about it, so we had to let it be known.
Once we stepped on the stage, we were able to compete. Now that our Cheurlin Champagne has stepped on the stage, and people have tasted it, now we're competing." Thomas' company doesn't have the traditional resources that big corporations have, such as massive revenue and all the materials for their products.
Cheurlin Champagne relies on its quality and a strong team to drive their success.
Thomas gives the analogy that his champagne teammates are like the best NBA players in history, but they have raggedy shoes.
"We walk in, and we are the team that has the mismatched uniforms, raggedy shoes, and holes in our socks. But on my team, I have Kareem, LeBron, Jordan, I got Magic and myself, and we're getting ready to compete.
We don't have the pretty colors on our uniforms, but when the game starts, we're the best team, and that's Cheurlin Champagne right now."
December 10, 2020
By Betti Halsell
Contributing Writer
The Hawkins Company knows what it takes to attract leaders. They play a role in acquiring ideal candidates for companies looking to fill executive positions.
Amidst a global shift in racial equality, diversity within leadership roles has taken the spotlight; it is an extensive issue that needs to be addressed with urgency.
The Hawkins goal looks to have inclusion; organically working as the door of opportunity for underrepresented groups in society. Rooted in the language of integrity, President/CEO and Founder Bill Hawkins and his prodigy son, Todd Hawkins, expressed their transparency in seeking the best in people at all times.
The official Hawkins mission that is on their landing page reads, “To partner with our clients to deliver the highest quality of talent management services. In accordance with our core values, we use a proactive approach that is innovative, comprehensive, timely, and solution-driven.”
They have been recognized for their impeccable results by the likes of Black Enterprise Magazine and Los Angeles Business Journal.
Todd and Bill Hawkins confirmed their accolades come from the consistency in repeat clientele and their astonishing rate that’s well over 90%.
Todd stated, “Our work is really most celebrated through the placement, and the fact that we know our placements stay and transform the organizations they are placed into.”
A few notable placements include Tom Sayles, who secured a position as senior vp at Southern California Gas Company, Artie Fields landed the city administrator position for the City of Inglewood, and Dr. George McKenna awarded the Superintendent role in the Inglewood School District.
Founder Bill Hawkins described their foundation of work is predicated upon the level of understanding of their client.
The Hawkins team must stay well-versed within the breadth of different businesses they represent; their areas of expertise include transportation, automotive and aerospace, banking and financial services, educational institutions, entertainment, healthcare, public service, and non-profits. The Hawkins team has over 100 years of experience combined.
Todd Hawkins emphasized the goal is to connect companies to their ideal leader. As a family-run business, building relationships is in the company’s DNA. Quoting the Hawkins’ website, “Our primary objective is to provide quality services with integrity, responsiveness, and personal attention to our clients’ executive vacancy, human capital management, and organizational/business needs.”
The Hawkins have refined their process in finding the best CEO, COO, CAO, or CFO; the progression from recruiting to hire is treated with intensive care.
The six-step method includes a finely detailed assessment, comprehensive review, close partnership with their client to find the ideal candidate, and honest communication with all parties involved.
Their data is collected to fine-tune the search for the client and help them visualize whom they might want to see on the top floor of their company. The Hawkins’ team follows the project all the way through; even after the candidate is hired, the company takes it a step further with an onboarding evaluation.
Their process works so well that the Hawkins Company comes with a guarantee, “Consistent with the standard of the executive search industry, our firm fully guarantees its work. If the selected executive leaves our client’s organization within the first year, we will conduct the recruitment again for no additional professional fee.”
Todd elaborates on their core values, “Our focus is not only finding the best but also finding the best with a focus on diversity.”
The Hawkins Company strives to fit diverse candidates, funneling opportune arrangements for underrepresented groups such as women of color.
Established in 1984, one thing that has not changed in The Hawkins’ Company is their hands-on approach to delivering excellence to their clients. In reflection, Todd said, “34 years ago, we developed The Hawkins Company as a way to develop a strong executive search on acquisition practice—working with major corporations, local city and county governments, public school districts, and non-profit organizations in finding the best-in-class executives.”
Their placement rate exceeds over 90%. This statistic reflects the company morale, that growth, of any firm, starts at the head and with the leadership experience of the person in charge.
December 03, 2020
By Betti Halsell
Contributing Writer
Brothers, Cary and Duane Earle brought in their success by observing what works, Cary Earle went into detail about the restaurant’s foundation. Earle’s Restaurant is located down the street from the LA Sentinel Headquarters, on 3864 Crenshaw Boulevard, Los Angeles, California 90008.
They became a destination spot from their earlier years or making American classics.
Their comfort food rings true to the traditional taste of a great hot dog, but today, there is a twist of soulful and healthy items that represent the community and has supported their dream from the beginning.
Cary explained the family is a significant part of the business, describing his brother, Duane’s role in the restaurant.
This care and connection transferred over to the food and delicacies offered at Earle’s. Currently, during a time of extreme measure for assistance, the Earle’s team has highlighted their focus on the community.
Cary explained the need to show up when help is needed. Earle’s restaurant provides meals to the most susceptible to COVID-19, such as the senior-citizen community.
Digging deep into the history of being located on Crenshaw, Cary dived into the past locations and described a time lapse of the alterations of the community.
He mentioned the Crenshaw Swap Meet that served as a furniture store before. This breakdown in community time travel, is significant to the start of Earle’s restaurant as they started to build out their vision of honest, great food.
Being in the heart of Crenshaw, the vivid images of evolution continued, according to Cary.
He explained that the journey to be one of the best comfort food spots in town began in the early 1980s.
Cary shared his mentality when he saw people selling hotdogs on Venice beach, he said.
“A light bulb went off; I can do that. And I jumped headfirst.” He stopped going to school, stopped working at his job at the time, and dedicated his energy into building the now well-known staple in the collective community.
Cary is a hot dog connoisseur; he has gained an abundance of knowledge about the feel-good delicacies he provides on his menu.
One could find a breadth of options to choose from, including vegan and health-conscious related items alongside a classic burger or Jamaican patty.
Cary has adapted to the tastebuds of the community which keeps them running back for more.
With all business practices having to adjust to the safety measures related to preventing COVID-19 transmission, Cary assured that the safety of the people he serves remains at the forefront.
His restaurant has completely accepted the adjustments needed to accommodate the health office’s orders. Cary stated, when speaking about the County regulations, “Whatever they tell you to do, you just do it.
They want you to wear masks, wash your hands, keep people six feet apart, the thing is don’t fight them—just follow the rules.”
As news of an increase regarding the spread of the COVID-19 virus, Cary reflected on the need to be involved in the community. For Earle’s restaurant, it's not all about the business, it is about providing a safe place to accept the help one might need to get by.
In the name of family and tradition, Cary reminisced on the Thanksgiving dinner coordinated through his restaurant and LAPD to provide comfort to a community elementary school.
Cary closed by encouraging others to perform selfless acts.
One can find the love and comfort that stems from Earle’s Restaurant by placing a phone order.
Providing a true connection, Cary may pick up the phone to assist; the phone number is 323-299-2867 or it can be ordered online through Grubhub, Postmates, and other major food delivery services.
November 26, 2020
By Betti Halsell
Contributing Writer
Harold and Belle’s dining experience started with a family connection; third generation owner, Ryan Legaux, explained that food was an afterthought when his grandparents, Harold and Belle, built their legacy. It started as a social club where the community could go to play cards, talk, and dance, while a pot of gumbo was simmering in the kitchen.
The Legaux family came to Los Angeles with the soul and the hospitable spirit of New Orleans, bringing a distinct flavor still enjoyed today.
One of the main pillars of success established by Harold and Belle’s 50 years ago, was the essence of unity. Legaux explained, “The atmosphere and the vibe … the food was more of an afterthought. It was about the people.”
The recipes come directly from the family kitchen, authentically developed in Louisiana. Legaux explained, “The recipes are coming out of the home kitchen; this is just family tradition getting passed down the line.”
He reflected on times in Louisiana; they would have a rotation of certain meals given on specific days of the week, and that is how the deep, Cajun flavor and seasoning came about in Harold and Belle’s signature dishes.
Legaux stated that the restaurant did not earn their “culinary chops” until the 1980s, when his parents, Harold Jr. and Denise, and their business partners took over and remodeled the establishment; it was the restaurant’s initial stage of evolution, beginning in September of 1969.
The air is filled with the savory scents that represent the culinary enchantment of New Orleans.
The kitchen tantalizes the senses with authentic gumbo, jambalaya, and red beans and rice, slow cooking in layers of flavor providing a rich culinary experience. Legaux explained that alongside those dishes, their fryers are going from dusk-till-dawn, where their famous fried catfish, shrimp, oysters, and beignets are prepared.
He shared that their early morning priorities are filled with food preparation from the freshest ingredients in making their signature and sought-after recipes. Legaux shared that his favorite dish is the crawfish etouffee. “One ... it’s a very traditional New Orleans dish that you won't see in too many restaurants other than in New Orleans, Louisiana-style restaurants, and I happen to think ours is the best around.”
COVID-19 has impacted every sector, including the dining experience. Legaux stated, to last through the pandemic, “We’ve definitely had to pivot.”
He described the shift focusing more on their online presence and making sure the manpower was implemented to meet the elevated to-go demands.
“We already had a pretty strong take-out business, but we had to put more emphasis on online ordering and using third-party services and apps,” Legaux said. He went into detail about the adjustment period needed to adapt to such abrupt change in environment.
Since the foundation of the business was always about the people, the team was able to keep the community at the forefront of the focus and carry through the obstacles in great stride.
Harold and Belle’s is participating in the City of Los Angeles Restaurant & Hospitality Express Program, to assist those who are seeing hard times, and where much needed food supplies may be scarce.
From public officials such as Los Angeles City Mayor Eric Garcetti, to a wide variety of celebrities and political figures and to the local faithful who look forward to dining in one of South L.A.’s culinary treasures. The popularity of Harold & Belle’s is due to the cultural authenticity of the food and the kindness of the staff. Legaux explained,
“The goal is to keep this flagship location here as a community center, a community meeting place.” He continued, “A place to carry on our traditions, just like we have for all these years. But ultimately, we want to grow and bring what we have here to other people and other neighborhoods.”
The community recognizes Harold & Belle’s as a source of stability, pride, and as a keeper of countless memories, Legaux explained. If the walls of the restaurant could talk, they would recall the love, the romantic weddings, prideful graduations, uplifting baby showers, and various cherished engagements. Legaux reflected on the thousands of people who are sentimentally rooted in the restaurant’s 50-year history. He looks to keep this momentum going into the future.
Under the third-generation ownership of Ryan and wife, Jessica Legaux, Harold & Belle’s continues to grow and expand. Now, fans of the restaurant can experience the Harold & Belle’s food truck and also buy their lauded family seasoning. The ultimate goal for Legaux is to keep the restaurant as a familiar beacon of prosperity in the community for generations to come.
Harold & Belle’s famous cuisine and hospitality is located at 2920 W. Jefferson Blvd., Los Angeles, CA, 90018. For to-go orders, the restaurant utilizes multiple delivery services, such as Chow Now, Grubhub, and Postmates. Customers can also order online through the Harold and Belle’s website, at www.haroldandbelles.com