Bojangles' Famous Chicken 'n Biscuits Restaurants has crowned crew member Glenn Johnson of the Mallard Creek Road Bojangles' in Charlotte, N.C., as its 2009 Bojangles' Master Biscuit Maker.
Recognized for their fresh, made-from-scratch buttermilk biscuits, Bojangles' takes the art of biscuit making very seriously. The biscuit maker position is one of the most skilled and coveted in each of its restaurants. During peak times, the biscuit maker may turn out up to 300 biscuits every 20 minutes.
With the victory, Johnson receives a $1,000 cash prize, the Master Biscuit Maker trophy and bragging rights.
"Glenn Johnson and all of the finalists did an outstanding job. Our made-from-scratch buttermilk biscuits are one of the main reasons Bojangles' has such loyal customers. To reach the finals takes great skill," said Randy Kibler, Bojangles' Restaurants Inc. president and CEO.
Johnson has been working at Bojangles' for two years. He says the key to making great biscuits is a combination of using the best ingredients, following the proper technique and making sure each biscuit is served fresh.
"I've always enjoyed Bojangles' biscuits, but I did not realize how much care went into making them fresh from scratch throughout the day until I started working at the restaurant," said Johnson. "I'm thrilled to have won the Master Biscuit Maker title because everyone at Bojangles' really takes pride in our biscuits."
The Bojangles' Master Biscuit Maker Challenge starts at the local level with more than 500 crew members competing for the title of Master Biscuit Maker. Next, 150 crew members move to the area level; 25 move to the regional level. Six make it to the Master Biscuit Maker finals in Charlotte.
Biscuits are such a critical part of the Bojangles' experience that store managers and regional supervisors are also required to be certified Master Biscuit Makers. They will and compete in a separate part of the Master Biscuit Maker Challenge.
Master Biscuit Maker Challenge contestants are judged stringently on a variety of preparation steps, including technique and the consistency, color and texture of their finished biscuits.
