BASF jambalaya feast raises almost $2,000 for American Heart Association
Employees enjoyed jambalaya while contributing to a good cause

GEISMAR, La., March 29, 2005 -- BASF employees recently raised almost $2,000 for the American Heart Association while enjoying one of Louisiana’s signature dishes.

More than 400 BASF employees and contractors at the company’s Geismar site bought heaping plates of pork and sausage jambalaya prepared by veteran jambalaya chef Danny Robert, an Instrument Technician at BASF. The lunches, which also included white beans, rolls and dessert, were served by employee volunteers at the company’s picnic grounds.

“The annual jambalaya luncheons are always popular events for our employees,” said Kathy Jones, an Administrative Associate at BASF and coordinator of this year’s event. “By participating in this event, and our annual American Heart Association golf tournament, BASF and its employees raise thousands of dollars each year that are put to excellent use in medical research.”

Robert, who has several times placed in the finals of the annual Gonzales Jambalaya Festival cook-offs, said preparing jambalaya for charitable groups and friends is one of his hobbies. Robert’s cooking expertise is well known in the area and he is frequently asked to put his big jambalaya cooking kettle to work.

“I could cook just about every weekend for somebody,” Robert said. “There’s no shortage of invitations.”

Robert won’t reveal all of the ingredients he puts in his jambalaya but he did acknowledge that the American Heart Association fundraiser for BASF employees involved 80 pounds of rice and 160 pounds of pork and sausage.

“I think the key to making good jambalaya is to have it slightly on the spicy side and make sure your rice comes out fluffy,” Robert said.

BASF's Geismar site manufactures a wide range of products that are used in hundreds of consumer products.

For more information, contact:
Vance Castator
BASF
Tel: (225) 339-7333
E-mail: castatvb@basf.com

Maureen Paukert
BASF
Tel: (973) 245-6077
E-mail: paukerm@basf.com

Caption: (l-r) Deana Stephens is served a plate of jambalaya by Chef Danny Robert and Kathy Jones at a recent luncheon hosted by BASF’s Geismar site employees to raise money for the American Heart Association. Stephens, Robert and Jones, all BASF employees, helped organize the luncheon, with Robert cooking up some 400 servings of his famous sausage and pork jambalaya.