Discover Lafayette

Fabian Patin, a Lafayette architect whose name has become synonymous with the preservation and beautification of Rotary Point, a peaceful sanctuary on the Bayou Vermilion, joins Discover Lafayette to discuss his decades-long dedication to Lafayette’s waterways and the enduring spirit of civic service that drives the Rotary Club of Lafayette. He has been a loyal member of the club for decades. Origins of Rotary Point and the Bayou Vermilion Revival Rotary Point came to life in the 1980s through a partnership among the Rotary Clubs of Lafayette, the Lafayette Chamber of Commerce, and the creation of Bayou Vermilion District. At the time, Lafayette was in the throes of the oil bust, and the once-vibrant bayou had fallen into neglect and pollution. Patin recalled how his colleague, attorney, Bob Cole, then Lafayette Chamber president, looked beyond the downturn: “Rather than worrying about it, Bob said, let’s do some things to improve it. We’ve got a bayou; it’s not the best one now, but it can be.” Cole’s optimism led to the creation of a master plan for the Vermilion River. Half the funding came from private citizens and companies, the other half from the City of Lafayette. That plan inspired state legislation to create the Bayou Vermilion District, a nine-member commission—of which Fabian was an original commissioner—charged with implementing restoration and access projects. To secure federal funding under the Dingell-Johnson Act, Lafayette needed a 20 percent local match. Fabian and local leaders convinced the Parish Council to contribute the unused 400-foot right-of-way from West Bayou Parkway to the Vermilion as the local match. The federal funds, championed by then U.S. Senator John Breaux, completed the financing. Fabian recalled, “If you give us the right to use that land for our 20 percent match, that can be our 20 percent—and it worked.” How Rotary Point Got Its Name Initially conceived as a simple boat launch, the site evolved when Fabian—active in both the Bayou Vermilion District and Rotary—saw an opportunity: “If I can go to our Rotary Clubs and say, look, if we call it Rotary Point, I think I can get our clubs to pay for the overlook.” That promise birthed Rotary Point, with local Rotary Clubs funding the overlook while the Bayou Vermilion District handled access improvements. It became one of the first public boat launches on the Vermilion and a shared symbol of civic collaboration. Stewardship and Beautification Through the years, the Bayou Vermilion District has continued major maintenance—most notably replacing the aging wooden bulkhead with steel reinforcements—while the Rotary Club of Lafayette maintains and beautifies the grounds. Fabian, now 81 years of age, can still be found there almost every day: mowing, planting, spreading mulch, or supervising upgrades. The site now features benches, picnic tables, irrigation, flowering azaleas, and majestic live oaks—many planted to honor international Rotary presidents. Fabian explained how community partnerships brought the space to life: Azalea Trail volunteers donated 35 azaleas. Trees Acadiana, led by Sarah Schoeffler, provided and planted dozens of plants and live oaks. Compost from Lafayette Parish enriched the soil, coordinated by Rotarian Stan Messenger, who negotiated increased deliveries of mulch and soil for the park. Dr. Jim Rees established a Peace Pole inscribed in eight languages reading “May peace prevail on Earth.” Centennial Monument and the Sugar Mill Gears In 2020, to commemorate the Rotary Club of Lafayette’s 100th anniversary, Fabian spearheaded the construction of a striking centennial monument. The centerpiece: enormous gears salvaged from historic sugar mills, a visual echo of Rotary’s gear-wheel emblem. “We poured concrete on site. Rotarians learned how to pour concrete.” Despite an initial $100,000 goal reduced by COVID-era constraints to $18,000, local Rotarians secured, transported, and refurbished the multi-ton gears, some weighing up to 12,000 pounds. The result is one of Lafayette’s most unique landmarks. And it was definitely a hands-on project, as Fabian explained: “One of the smallest gears, and that is seven foot four, was around 12,000 pounds. And Stan Messenger had to go pick it up in his truck and man, it was dragging. The mud flaps were flopping on the concrete.” Technology Meets Tradition Recent additions at Rotary Point include Wi-Fi-enabled irrigation and lighting systems, allowing Fabian and contractors to control water and lighting remotely from their phones. “It doesn’t irrigate when you don’t need to because it’s smart enough to know if it’s going to rain.” Rotary Point even provides free Wi-Fi to visitors—a small example of how the park bridges heritage and modern convenience. Rotary’s Global Mission of Peace and Health Fabian reflected proudly on Rotary International’s broader legacy in eradicating polio worldwide. He explained how Rotary’s global network—trusted across political and cultural lines—enabled vaccination programs even where governments could not reach, aided by Bill Gates’ two-for-one matching grants. Rotary worldwide has contributed more than $2.6 billion to fight polio, including matching funds from the Gates Foundation, and countless volunteer hours since launching its polio eradication program, PolioPlus, in 1985. In 1988, Rotary joined in partnership with the World Health Organization, UNICEF, and the U.S. Centers for Disease Control and Prevention to form the Global Polio Eradication Initiative. The Gates Foundation and Gavi, the Vaccine Alliance later joined. When the initiative launched, there were 350,000 cases of polio every year. Today the incidence of polio has plummeted by more than 99.9 percent. World Polio Day is on October 24, 2025. The Peace Pole, installed in 2023 and dedicated to Fabian, reinforces Rotary’s worldwide pursuit of peace. “Jim Rees (a fellow Rotarian) has believed in the peace pole, which actually was created in the 50s in Japan because of the problems they had in World War II. The concept was to have peace throughout the world. This is Jim’s fourth Peace Pole. It’s a four inch by four inch by various heights. Ours is tall enough to have in eight languages. Basically it says, “May peace prevail on Earth.” A Life in Architecture and Service Beyond Rotary, Fabian built a respected career in architecture. His firm handled diverse work—residential, public, and forensic. After the 1980s oil and gas business downturn, he specialized in forensic architecture, analyzing structural failures and materials, and taught at both UL Lafayette and the University of Illinois. He even chaired the committee that developed North America’s architectural licensing exam. Still keeping current his architect license current, about “99.9% of my work is forensic. Older buildings that are failing or have problems—I like solving them. I’d do it for entertainment.” Looking Ahead: A Foundation for the Future Now 81, Fabian’s focus is ensuring Rotary Point’s long-term survival. “My dream right now is to create a foundation for its long-term survival. That’s my current problem-solving.” He hopes to establish a structure that sustains maintenance and beautification without burdening taxpayers—a “win-win for everyone.” A Passion for Nature and Sailing A master gardener and lifelong sailor who enjoys competitive sailing, Fabian’s hobbies intertwine with his stewardship of Rotary Point. From a family of master gardeners, Fabian figured, “If I’m going to really do some stuff at Rotary Point, I better start learning.” His love of native plants—like the red buckeye, donated by Al Rees—reflects the same thoughtful, hands-on care that defines his civic legacy. Visiting Rotary Point Rotary Point is located at 245 West Bayou Parkway, near South College Road. The park offers boat access, walking trails, and tranquil views of Bayou Vermilion. More information is available through the Bayou Vermilion District and Rotary Club of Lafayette websites. Fabian Patin’s decades of devotion remind us that community improvement begins with stewardship—one tree, one bench, and one problem solved at a time. Rotary Point stands as both a local treasure and a living testament to what vision and persistence can build. We can all live better lives if we ask ourselves the same four questions all Rotarians follow:

Amanda (“Mandy”) Osgood and Tracy Lindberg of Graze Acadiana join Discover Lafayette to discuss their love of creating beautiful food presentations and what it is like to open your own small business. A mother–daughter team who have brought the art of grazing to Lafayette since 2019, this episode is presented in partnership with Lafayette Travel and Eat Lafayette as we spotlight locally owned restaurants and eateries. Located at 113 Arnould Boulevard in Lafayette, Graze Acadiana was built upon the Australian concept of gather and graze, which connects people with beautiful, high-quality food and creating shared experiences around the table. Building a Business Together Mandy reflected on what it means to run a business with her mom: “We spend every single day together and call each other a million times. Building this business together brought us closer. And we just have a really close friendship. So it’s been great. And being business partners, I know a lot of people can’t manage that with family, but it’s been really good for us.” The two are originally from the Mississippi Gulf Coast. “We’re both actually from the Gulf Coast in Mississippi, the Biloxi/Ocean Springs area. And we moved here… Mom moved here about 15 years ago, and I moved here about 13 years ago,” Mandy explained. “I had my first child and she needed to be closer to her grandson. So here we are.” Mandy Osgood and Tracy Lindberg, owners of Graze Acadiana They quickly felt at home. “We fell in love with Lafayette. It’s just so family oriented. Family friendly. Of course, the food’s wonderful and the people are wonderful. And so it was really a place that I wanted to raise my family and wanted to be closer to.” Mandy describes herself as “the creative one” while Tracy brings her restaurant management background and entrepreneurial mindset. “We both love entertaining. We love gathering people together and just making beauty out of simple things,” Mandy added. The Early Days of Grazing Before “charcuterie” was a household word, Tracy and Mandy were already creating lavish spreads. “Back in the day, friends and family would have us do weddings and birthdays and stuff like that. We used to make these massive grazing spreads. We didn’t even know they were called that at the time. We put gorgeous food on the table.” In 2018, they saw the grazing trend explode in Australia. “There were about five places in the entire United States that were doing the grazing thing at that time. Like big cities—Austin, New York. My mom was like, let’s do it.” From the start, they chose to run things professionally. “So from day one, we started in a commercial kitchen. We didn’t do it out of our house,” Mandy explained. But that came with hurdles. Tracy recalled: “What really surprised me… was when we went down to the health department and found out that we had to have the commercial kitchen, and then we had to have a grease trap. Normally people make things at home, but incorporating this in the way we wanted to do it—right or not do it at all—cost tens of thousands of dollars.” Mandy added: “I don’t think any of us knew that we were going to know this much about a grease trap at this point in our lives. My mom scoured plumbing department rules and laws… because grazing was such a new concept. There were no set standards for that. We had to figure all that out.” Surviving COVID By 2019, Graze Acadiana had opened its first storefront off Kaliste Saloom Road. “Things were booming and going and we were growing… educating people what the charcuterie world was about because it just wasn’t that popular here,” Amanda recalled. Then the pandemic hit. Their tagline had been “Gathering Grapes.” Amanda laughed: “And Covid said, no, you don’t. So we had to start changing our concept and work with that.” They shifted from large spreads to individual options. “We started doing petite boxes, little individual charcuterie portions and jars,” Mandy said. With only a handful of staff, it was mainly mother and daughter running things. “In those first two years, I think we had two employees, maybe three… but it was pretty much me and Mom,” Mandy explained. They also leaned on curbside pickup: “No one could really have a lot of people in the shop. So we would run out and do curbside delivery with charcuterie.” Expanding to Arnould Boulevard in Lafayette LA By 2021, the demand outgrew their small kitchen. “In January 2021, we actually signed a lease for the building that we’re in now, on Arnold Boulevard, in the Jason’s Deli parking lot off of Johnson Street. And we love that location. Our kitchen quadrupled in size, which made us so happy,” Mandy said. The central location made a difference. “When you’re working the kind of work that we do, you’re spending so much time in the kitchen. So it made a huge difference for us,” she added. What Goes on a Board? Graze Acadiana has built a reputation for abundant, well-paired boards. Mandy explained: “Our boards have at least five cheeses, two different charcuterie meats, fresh fruits, dried fruits, nuts, cornichons, olives, jams, and pickles. We say there’s a little bit of something for everyone on those boards.” She added a key philosophy: “Cheese needs a friend. If you went and bought a block of goat cheese at the store and shoved that in your mouth, that’s not going to be that great. But when it’s paired with those other items that complement it well, it is enjoyable.” Popular meats include salami, chorizo, and prosciutto, paired with cheeses like Brie, aged cheddar, cranberry Wensleydale, and blue cheese. The duo takes pride in sourcing locally. “From day one we’ve always used Noni’s Kitchen jams and pepper jellies… and we’ll visit the farmers market every few months and see if there’s any new people we can have in our shop,” Mandy said. Tracy noted how supportive Lafayette’s food community is: “It doesn’t matter if you’re an attorney or a doctor or what. Everybody’s just so friendly, and they all just want to help each other. It’s not really a competition either. It’s everyone supporting each other.” Who They Serve Their boards serve every occasion—from weddings and showers to everyday lunches. “Every moment is worth celebrating,” Mandy emphasized. “We make pre-made options every single day, you can just walk in… everything from a little $8 box to an $89 box.” Clients range from pharmaceutical reps ordering for doctors to schools rewarding staff, to families grabbing platters for weekend parties. “I’ve had people pick up one for their doctor after going through a medical journey,” Mandy said. Even kids love it. “Adults sometimes see that beautiful thing and no one wants to touch it yet because it’s too pretty to eat. And the kids, they just dig in,” Mandy shared. Beyond Charcuterie: Olive Oil & Vinegar Bar Graze Acadiana also offers an olive oil tasting bar with more than 60 premium oils and vinegars. “They are super healthy, super high in antioxidants, anti-inflammatory properties,” Mandy explained. Nutritionists and doctors send clients who are making lifestyle changes. Some even use vinegars as wine substitutes. “You can actually put balsamic vinegar in sparkling water and you have like a little tasty refresher. A mocktail,” Mandy shared. Community Events Graze Acadiana hosts monthly and seasonal gatherings: Build-a-Board Nights (teaching guests how to assemble charcuterie boards) Sip and Sample Nights featuring oils and vinegars in food and drinks Evoo & You Recipe Club every last Thursday of the month (“It’s like an elevated potluck… I have been blown away. There are amazing cooks in Lafayette.”) Mandy described Evoo & You as “such a comfortable, fun night… more so a learning experience, a community, just get people together, spend time together, and enjoy some good food.” Looking Ahead While Tracy and Mandy don’t plan to expand beyond their current location, they’re always adding products and new ideas. “We’re content where we are, but we’re always changing things,” Mandy said. “Right now, especially since we have a great team at Graze, we’re able to try new things and add new products. Of course, with the olive oil, we have shipping kicking off really well.” Tracyy summed it up: “I would love the public to know you can come in any day that we’re open. At our olive oil tasting bar, we have fresh bread, you can taste everything, you can try everything. The health benefits are phenomenal… It really changed my life in the kitchen.” Visit Graze Acadiana Graze Acadiana is open Tuesday–Friday 9:30 AM–5:00 PM, and Saturday 9:30 AM–3:00 PM at 113 Arnould Boulevard in Lafayette. Sign up for their newsletter and find out more at grazeacadiana.com to be the first to hear about ticketed events. What a wonderful affirmation of the creative spirits in Acadiana! Thanks to Mandy, Tracy, and our sponsors for making this interview possible!

We welcome Broussard Mayor Ray Bourque, a lifelong resident of Broussard who has dedicated his career to public service and business. Before being elected mayor in 2018, he served eight years as a city councilman for District 3 and has co-owned Touche Printing and Signs for more than three decades. He also served as board president of the Broussard Chamber of Commerce. Most importantly, he has supported community projects that enhance quality of life for his city’s residents, such as expanded recreational facilities and infrastructure improvements that keep up with Broussard’s rapid growth. A Growing City with Deep Roots Mayor Bourque highlighted Broussard’s rapid growth: “Our recent census estimate from LSU in the state puts Broussard at 17,300 people, roughly. And back in the 2020 census, we were 13,400 people. So we are growing rapidly, exponentially.” Despite the growth, the mayor emphasizes community values: “I always say to people in Broussard that we’re all neighbors. I’ve grown up there. I have so many lifelong friends that knew me since I was a child that are in Broussard. But we also have so many new residents because we’re a growing community.” The Three Pillars of Leadership When making decisions for the city, Mayor Bourque and the City Council focus on “Public safety, quality of life and economic development. When we’re making decisions on a project or an initiative, we try to make sure it checks at least two of those boxes. “Those three things are very relatable, that one cannot wholly exist without the other. If you’re doing a quality of life initiative, it is generally good for economic development and vice versa. And public safety is just an umbrella that captures it all. If we don’t have a safe community, then all the other things are held back. We can’t invite people to move, or to spend time, or to come spend money in our community without providing a safe community. But it starts with a culture of our employees in Broussard, really focusing on hospitality. If you call city government, do you feel like that person is trying to help you on the other end of the phone? Or if you have a question or a problem and we come out and meet with you, sometimes the answer is no, but you can say no in a professional way. The goal is to try to help people, because everyone deserves to be valued, especially by their city government, because we’re really serving those people. We have to do intentional work, and that intentional work is to grow our community, to invest in our own economy, to control that economy if we can, because it’s the driver to help us fund police departments and fire departments and all the initiatives that we want to do in Broussard. So getting new customers in our city for our businesses to be able to work with is important.” Business-Friendly Policies Broussard has long attracted businesses by not levying a city property tax or inventory tax: “It’s worked for us. Sales tax is our driver, which means we have to have people working in our city. We have to have commerce in our city. That’s how we drive our tax revenues and can fund police, fire, etc.” He sees the city’s role as being a partner to business owners: “Our job is to cultivate an environment where people can be successful and businesses can be successful. Ultimately we win or lose together.” Infrastructure and Economic Development Preparedness is key: “If a business wants to place a facility in your city…and I have to say no, but in two years I can be ready, they’re going somewhere else. We’re not waiting on that. We’re building it now.” Broussard has master plan underway for water, drainage, and downtown redevelopment. The city recently secured a $3,710,000 grant from  the State of Louisiana, Office of Community Development – Water Sector Commission for water system improvements. The Water Sector Program – Phase 2 grant award will be  used to help fund the city’s water system improvement master plan. The $10 million, five-part water system master plan was developed in July 2024 and is a  blueprint to expand and enhance the city’s water supply system by upgrading storage,  capacity, water system modeling, system rehabilitation, and interconnectivity.   To keep up with its growth, a master plan called Envision Broussard has been in the works to refresh and revitalize Broussard’s Main Street and its historic downtown. The plan includes new additions designed to make the city more walkable and bikeable. The oaks along Main Street have been trimmed. “You couldn’t buy a 300 year old oak tree to put on Main Street and put a light on it. When we were doing all this planning, we saw these oak trees overgrown, full of poison ivy.. And we said, why aren’t we doing something this with? We probably have 15 or 20 of them on that drive into Main Street. Let’s light them up at night. Let’s clean them up. Let’s make it look better. And the result was phenomenal.” Collaboration Across the Parish “We have some very strong mayors in our parish right now, some of which I’ve worked for with for a long time. There is an attitude of cooperation. You go through a couple of hard times like hurricanes, floods, or Covid, and you see relationships where you can lean on each other. The people that jump up and help each other are the other cities. That is good for the people of this parish. We need to spend our time raising the bar on what’s possible in our area, not worrying about local politics. The level of Broussard’s success is raised higher by the success of the other communities around us. When they’re doing well, we can do better, and that’s an important thing to focus on.” Quality of Life Initiatives Broussard continues to be recognized statewide: Second Cleanest City in Louisiana (Louisiana Garden Club) Ranked among the Best Suburbs to Live in Louisiana One of the Top Ten Safest Cities in Louisiana The city hosts family-friendly events such as the upcoming inaugural Monsters on Main family event coming up on October 10, 2025. “You can be a walking group, a bicycle group, or a golf cart group, going down Main Street. We’re going to give out some trophies for Spookiness and so on.” Mayor Bourque also praised the Broussard Sports Complex at St. Julien Park: “When we first built that park, we wanted it to be as clean as Disney World. And that park stays clean. The staff took that very seriously, and they have a lot of pride in their work.” “Our city council recently funded a $9 million expansion of St. Julien Park, so we’re adding pickleball courts, 16 of which will be under a giant pavilion. We’re adding an observation deck and a pro shop. It’s an expansion of the tennis facility into pickleball. New parking lot and a Veterans Memorial. That is something we’ve been working on for a while. And the council supported it heavily and we just funded it. Phase one is out for bid right now. For more info on St. Julien Park, visit https://www.broussardsportscomplex.com/ “Zoosiana (which is privately owned) is within the city limits of Broussard. What an asset they are. I mean, how many cities can say they have a zoo in their city?” Looking Ahead Mayor Bourque hopes his legacy is simple: “I’d like people to think that I cared about it genuinely, and I did a good job, and I was doing the right things for the community… I would like to leave it better than I found it.” On advice for future leaders thinking of seeking an elected office: “If you want to help people, it’s a good place to be. But there’s a lot to learn. So listen more than you talk. Respect the ones that are there before you and try to learn something before you get in there. And then go in there and lead with love.” “I love talking about Broussard. Our city is evolving. People evolve as the years go by. Cities are the same way. They have personalities like people, and it’s the same as our families. What are we? What are we spending time on? What are we investing in? You know, intentional work, right. Those things are very important. So I’m blessed to be here. I’m happy to be here. I’m going do the best I can for as long as I can.”

Our guest today is Chad Sonnier, Director of the Office of Homeland Security and Emergency Preparedness (OHSEP) for Lafayette Parish. With over four decades of service in fire protection and emergency response, Chad Sonnier brings unmatched experience to the role of coordinating disaster preparedness, response, and recovery efforts across federal, state, and local agencies, nonprofits, and the private sector. “I was 18 years old, hired to be in the fire service and helping people in their time of need. It is something I’ve really become accustomed to, and I couldn’t imagine doing anything else. I mean, people call 911 at their worst time of day or worst time in their life, and, we’re there to help them, that’s what we’re there for.” Chad served as City of Scott’s Fire Chief before being named to his current post. He had served with the Lafayette Fire Department for years before his appointment with the City of Scott. Over the course of his career, Chad has worked as a hazmat technician, fire engineer, fire coordinator, and hazmat chief. In 2020, he was inducted into the Louisiana Fire Chiefs Hall of Fame—a testament to his lifelong passion for public safety. “Helping people is my passion. I couldn’t imagine doing anything else,” Chad Sonnier shares. A Newly Formed Office The department was officially created in 2024 by Lafayette Mayor-President Monique Boulet, who recognized the growing federal and state mandates in emergency management and the need to keep her community safe. It now operates independently of 911 services, with a broader scope that includes emergency responses to events such as hurricanes, mass gatherings like Mardi Gras, hazardous material accidents, and unexpected “no-notice” events such as train derailments. This year in 2025, for the first time, Lafayette’s Emergency Operations Center partially activated its services during Mardi Gras. Agencies including fire, police, Acadian Ambulance, local hospitals, and even federal partners like the FBI and ATF, worked side by side to ensure public safety. “When you’re face to face in the same room, communications are so much better,” Chad explains. Beyond Hurricanes: Preparedness in Action While hurricanes are top of mind for many residents, Chad addressed the wide range of emergencies his office addresses to help those most in need: Warming and cooling centers – Established for residents without reliable heating or air conditioning, with help from partners such as Catholic Charities, Red Cross, and even private companies like Stines, which donated large cooling fans. Volunteer organizations – Hundreds of volunteers with local nonprofits and faith-based groups (VOADs) play an essential role in long-term recovery. These groups often provide building supplies, roof repairs, and mold remediation for families still suffering from past storms. College partnerships – Student-athletes contribute required service hours by assisting disaster victims, creating meaningful community connections. Chad reflects, “I was taken aback by how many people are willing to help, especially in Lafayette Parish. If it wasn’t for these nonprofits, I don’t know where a lot of people would be today.” Planning Ahead and Responding Fast Chad contrasts his years as a firefighter—where speed and immediate action are critical—with the long-term strategic planning required in his current role. Chad Sonnier served as Fire Chief of the City of Scott for 23 years His office scripts hurricane responses a week in advance of landfall, but also prepares in advance for sudden emergencies that occur without warning. “No-notice events” like hazardous material spills require rapid mobilization of shelters, water, food, and safe housing, often within an hour to ninety minutes. Recreation centers, the Cajundome, and other facilities are pre-designated as shelters or reunification centers, ensuring displaced residents can quickly reconnect with loved ones. A new IT-driven reunification system allows families to upload identifying details and photos of missing loved ones, giving hospitals and responders immediate access to information during a disaster. “Pictures make all the difference,” Chad emphasizes, noting lessons learned from past Louisiana crises. Before Mayor-President Monique Boulet’s administration, LCG did not have designated reunification centers. In the event of a large-scale or no-notice disasters, such as major flooding, families had no single point of contact to locate or receive information about loved ones. Today, through the leadership of OHSEP, and Mayor-President Boulet, reunification plans are in place. Multiple recreational centers throughout the parish have been pre-identified to serve as reunification centers. Within 30 minutes of an event, a site can be activated and ready to receive families. The reunification process is supported by a new IT platform developed by Lafayette Parish. Family members can enter identifying information about missing loved ones, including distinguishing features such as tattoos. Area hospitals are connected to the system, allowing staff to search for patients using those details. This coordinated effort makes it possible to quickly identify and reunite families, with responders able to say, “Your loved one is at this location,” and ensure a safe handoff. Tools, Technology, and Preparedness Tips OHSEP has adopted cutting-edge technology such as geofencing, which enables targeted emergency alerts to people in specific areas. Chad encourages all residents to plan ahead for unexpected events by doing the following: Sign up for “Lafayette Now” alerts to receive real-time emergency notifications. Visit https://www.lafayettela.gov/communications-media/lafayette-now to sign up. Maintain a 3- to 4-day “go bag” with essentials such as food, water, medications, cash, charged power banks, pet supplies, and important documents (protected in waterproof storage). Remember critical medical needs like insulin storage and access to dialysis centers, which are prioritized in disaster planning. Chad also underscored the importance of taking care of pets in family safety plans: “We’ve learned that pets are just as important as children or spouses. Our shelters provide space, food, and water for pets so families can stay together.” Shelters are equipped with spaces for your beloved pets and food to sustain them (Look up quote from download) Volunteers and Community Resilience Lafayette Parish’s ability to recover depends on volunteers, but Chad points out that many leave with their families during evacuations, cutting the available workforce in half. He encourages listeners to get involved through Acadiana VOAD, choosing from opportunities to assist with sheltering, food distribution, or recovery efforts. A Personal Note Outside of emergency management, Chad and his wife enjoy traveling in their motorhome in their free time. He recalled the rare peace of being disconnected during a cruise they took, joking that his phone “sounded like a slot machine” once it reconnected to a signal as they approached land. He jumped back in to the fray, happy to help those who reached out. Listening to this podcast, you will understand the commitment that Chad Sonnier has to public safety and his job. Final Thoughts Chad Sonnier’s commitment to public safety is unwavering. From planning large-scale emergency responses to ensuring Lafayette’s most vulnerable residents have access to shelter and support, his leadership ensures that the parish is prepared for both the expected and the unexpected. For more information, visit https://www.lafayettela.gov/ohsep/home

Warren Abadie, the Director of Traffic, Roads and Bridges for Lafayette Consolidated Government, brings over two decades of experience in traffic management. He discusses the challenges of overseeing 190 traffic signals and the complexities of urban traffic flow. Warren shares insights into using technology for better traffic signal synchronization and addresses community concerns about road repairs. He also highlights the importance of developing bike infrastructure for safety and accessibility, emphasizing collaborative efforts in civic engineering.

Russ Hosmer, a U.S. Marine Corps veteran and national-champion bodybuilder, shares his inspiring journey and mission as the founder of Constant Progression. He discusses the significance of disciplined routines and the transformative power of mindset. Russ delves into self-care techniques for mental well-being, highlighting the impact of nutrition and personal hobbies. He also addresses the challenges of PTSD, offering practical strategies for resilience and the importance of emotional intelligence in personal growth.

Today we welcome Tim Metcalf, a Lafayette entrepreneur whose name is tied to some of Acadiana’s most beloved establishments. Owner of Deano’s Pizza, Prejean’s Restaurant, and Marcello Wine Market, along with ventures in real estate, storage, and assisted living, Tim has built his life around preserving local traditions while bringing fresh ideas to our community. A Family Legacy in Restaurants Tim’s entrepreneurial roots trace back to his father, who left behind a thriving restaurant career in California where his pizzeria drew in celebrities and locals alike. Fess Parker and Steve McQueen were regulars as they could hang out in the days before paparazzi. “He left very successful restaurants in California just because he didn’t like the political, sociological climate. He was a country boy, an Idaho potato farmer, and the fast lifestyle of California didn’t sit well with him.” A Korean War veteran, his father moved the family to Lafayette in 1970, opening Deano’s in 1971. “Lafayette was booming. Oilfield, oil and gas. You know, he just didn’t come to Lafayette on a whim. He read entrepreneurial magazines saying how it was one of the fastest growing cities in the country at the time,” says Tim Metcalf. The original Deano’s on Bertrand Drive was a simple pizzeria: counter service only, draft beer, pizza, a little green salad, and fountain drinks. “You wouldn’t recognize it at all today… when Dad first started, there was no waitress. It was counter service. That didn’t work in Lafayette. He soon changed it.” Deano’s menu from the 1970s. Posted by Mona Bernhard on Lafayette Memories’s Facebook Page. Tim, then ten years old, adapted quickly to Louisiana life after growing up in Santa Barbara. “They said, well, you can trade your surfboard for maybe a horse or a mini bike. I’m like, I’m okay. That sounds good to me.” He helped his dad around their rural property on Ridge Road and learned the value of hard work. ““We had pigs, sheep, rabbits, chickens… and a pretty big garden. Dad had a rototiller — an old Sears knuckle buster — and it was a lot of work, and it all fell on me.” As the youngest of four, Tim shouldered much of the responsibility for cutting grass, working the compost pit, and tending to the garden. “The older ones were in high school and had jobs. So from cutting the grass to road tilling, to manure, to compost, it all fell on me.” Looking back, he credits that hard work with shaping his character. “It taught me some really solid work ethic. I was never afraid of work, and still I’m not.” By the 1980s, Tim had taken over the reins of Deano’s. Recognizing the need to adapt, Tim expanded both the hours and the menu. “When I got aboard, we started lunches and then we started other food and expanding the menu. 1983–84 — we had to do something else.” His biggest shift was weaving Acadiana’s food culture into the pizza kitchen. “That was an awakening — to start taking the Cajun food, the great food that we have in this area, and incorporating it into our pizzas and our menu. Sausages, boudin, shrimp.” Photo by Paul Kieu for the Advertiser Expansion and Adaptation Tim later partnered with his son to open a South Lafayette Deano’s, which quickly became a success. “My son and I have this great working relationship.” When COVID hit, they pivoted to selling pizzas and ranch dressing in grocery stores, personally delivering orders across Acadiana. “We kept our whole staff busy. We didn’t have to lay anybody off.” That resilience fueled further growth. When the Guilbeau family approached him about Prejean’s, Tim stepped in. “I wanted to keep it as pure and original as possible… I wanted to make it the spot in Carencro for the locals to hang out.” Prejean’s: Preserving a Cajun Landmark The opportunity to purchase Prejean’s came unexpectedly. “I had a good customer that goes, hey, you know Bob Guilbeau? He wants to talk to you about Prejean’s. Next thing I know, I talk myself into a deal.” The iconic restaurant located at 3480 NE Evangeline Thruway, in Lafayette, long associated with Cajun culture and music, was sold by the Guilbeau family. “I wanted to keep it as pure and original as possible. I see a picture of his grandfather in the lobby — he’s the original Bob Guilbeau. I wanted Prejean’s to stay a deep place in Carencro for the locals. Cajuns open our doors and let you in, and I wanted Prejean’s to continue that.” He also redesigned the space to make it a welcoming community hub. “A really cool lounge area, not heavy on the music — three days a week if you want it, but also a place where you can have a conversation, network, and meet your neighbors.” Even as Prejean’s was finding new life, Tim was eyeing another opportunity. He purchased the former Trapp’s Restaurant building at 209 S. Morgan Street in Broussard, along with Greg Metcalf and business partner Ken Boudreaux, in September of 2022 “It couldn’t be a Deano’s because pizza kitchens are very different. This one was set up for seafood, so we made it work. And it’s been good — we started doing really well.” He saw Broussard’s growth as key: “A lot of people in Broussard are working on Highway 90, so they’re there for lunch. That’s the big difference — businesses create lunches; rooftops create dinners. Youngsville is more of a bedroom community, but Broussard has both.” Tim’s path to owning Marcello’s Wine Market at 2800 Johnston Street in Lafayette started with a casual visit. “I went into the store and Gene Todaro was there looking tired. He says, hey, you should buy this from me. I’m like, oh, Gene, I’m a restaurant guy. He goes, but this has real estate. I like real estate.” The location on Johnston Street included a large piece of property, making it a natural fit for Tim’s broader business interests. He partnered with Kyle Kellner and UFC fighter Dustin Poirier to acquire the store. While Tim jokes he isn’t a wine expert, he’s far from intimidated. “I took Dick Dowty’s wine course at UL. We’ve been in Napa a few times. I know what I like. I can read a wine list, and I’m never intimidated by it.”Tim also purchased Marcello’s Wine Market with partners Kyle Kellner and UFC fighter Dustin Poirier, adding wine and real estate to his portfolio. Beyond restaurants, Tim has developed storage facilities, assisted living, and commercial strip centers. Building “Rock Stars” in Business Tim is clear about what makes his businesses thrive: culture and people. “Rock stars like to work with rock stars. If you get a rock star and every time you get a rock star to develop, when they leave, it’s on you. You have to develop other rock stars and be that place that rock stars want to work.” He places a high value on attitude over experience: “Hostesses — I don’t care how many places you’ve hosted before. If you can’t smile, I probably don’t want you on my property. Your first and last impression matters.” Staff loyalty runs deep, with employees returning to Deano’s with their children, creating a multi-generational family culture. At Jazz Fest, his team sees the payoff. “To be involved in Jazz Fest, you’ve got to be a rock star. Even if you did last year, you have to apply every year… and people fight over it. They love it.” A Life Beyond the Restaurants Tim also finds renewal in adventure bow hunting, which has taken him from Africa to the Arctic. “It resets my batteries, and it gives me confidence coming back home. If you can sleep with wolves and grizzly bears in freezing temperatures, you can handle anything here.” With four generations now working in his restaurants, Tim is thinking about the future. “I think I have one Deano’s left in me — for my son and for my grandson.”

Discover Lafayette welcomes Paul Eason, founder of Eason Advertising, a marketing and public relations firm based in Lafayette, to share his family history as a member of the Billeaud family. He serves as Chairman of the Board of Directors of Billeaud Companies. A native of Lafayette, Paul graduated from Cathedral-Carmel High School and USL. He has built a successful career in advertising and PR since launching his firm in 1999, representing clients across industries ranging from banks to automotive dealerships. Paul’s story, however, is deeply intertwined with the legacy of the Billeaud family. As a descendant of this influential family, Paul has served on the board of Billeaud Companies since 2013 and has chaired the board since 2021. He is the first chairman in the company’s history who does not carry the Billeaud name, a point of pride and responsibility. The Billeaud Family Legacy The company’s origins began when Pierre Jean Billeaud (1806-1877) and his wife, Rosalie Felicite Grizeau, immigrated to Louisiana with their son, Martial Francois, from Bourgneuf, France in 1840. Pierre made his living as a wheelwright (blacksmith). When Martial was 16 in 1852, he followed in his father’s footsteps and established a blacksmith shop near the Vermilion River, on the site presently occupied by the DoubleTree Hotel. In 1872, Martial brought new stalks of sugar cane to the area, purchased a mule driven-cane crushing machine, built a mill and began buying land to start a sugar cane business. The endeavor evolved into Billeaud buying more land and building up the sugar company. Martial Billeaud was the first in his family to begin the history of the Billeaud family’s commitment to responsible use of land resources and active involvement in the community. Billeaud Companies can be traced back to 1914, when Martial F. Billeaud, Sr. sold the business to his children. who originally incorporated it into the Billeaud Sugar Factory, Inc. Built upon earlier cane-crushing operations started in the late 19th century, the enterprise grew into a powerhouse of sugar production. Over time, multiple plantations—including Comeaux and Broussard—were consolidated under the umbrella of the company, reflecting its family-driven nature. Martial F. Billeaud, Sr. (1836 – 1916) was the driving force behind the current family-owned Billeaud Companies. The family is proud to have facilitated the building of Martial F. Billeaud Elementary School at 500 E Fairfield Dr, Broussard, LA, on property formerly owned by the company. Paul recalls childhood visits to the factory in Broussard, where the machinery left lasting impressions. The sugar factory had been part of the daily life of his family for generations. “Popie Billeaud jokes that I’m the first chairman of Billeaud Companies that doesn’t carry the Billeaud name. As a child, I went to the sugar factory a bunch. In those days, my uncle was running the sugar factory, and as I remember we’d go there to see the them crushing the cane and bringing the cane in and the smokestacks. It was a big operation, located about where Mike’s Marine is in Broussard. I knew that I was always going to be involved with Billeaud Companies. We have a swing set in my backyard that was made at the sugar factory and syrup bowl in the front yard. It was always a part of my life.” As time went on, and Lafayette and Broussard expanded, economic realities, environmental issues, and federal policy shifts made sugar production less sustainable. In 1979, the sugar factory closed. The company pivoted to land development, real estate, and commercial property investment. This strategic shift—guided in part by longtime CEO James L. “Tex” Plumley—allowed the company to prosper through oil discoveries, building acquisitions, and commercial development. Growth Into Real Estate Development Today, the Billeaud Companies own and manage more than 800,000 square feet of developed property, along with hundreds of acres of significant undeveloped land. Their portfolio includes shopping centers in Broussard, office complexes such as 900 South College Road and 218 Rue Beauregard in Lafayette, and other key commercial properties throughout Lafayette Parish. As Chief Executive Officer of Billeaud Companies, Steven Hebert plays an integral role in the company’s operations, growth and overall success. The company has also been instrumental in community growth. From donating the road to our locally beloved zoo, Zoosiana, to facilitating the land deal for Martial F. Billeaud Elementary School, the family has consistently invested in projects that benefit the public while preserving long-term value for shareholders. Family and Community Connections With more than 200 stockholders—spread across Louisiana and beyond—the Billeaud Companies remains a true family enterprise. Annual stockholders’ meetings are as much a reunion and celebration as they are business affairs, often featuring crawfish boils, live music, and fellowship under the oak trees of the historic family headquarters, once the Paul Billeaud home and later Chez Marcelle Restaurant. The Billeaud Foundation, which Paul previously chaired, reflects the family’s commitment to philanthropy. Scholarships in music, science, French, nursing, and in honor of fallen family members continue to impact UL students and the wider Acadiana community. The foundation also supports local churches and civic projects. The Martial F. Billeaud, Sr. Foundation provides funds to be used exclusively for charitable, educational and scientific purposes, with grants being provided to deserving organizations within these criteria. Any organization that fits the criteria stated above may apply for funds by filling out our online grant application. Visit https://billeaudcompanies.com/about/martial-f-billeaud-sr-foundation/ for more information. Carrying the Torch For Paul, being chairman means balancing tradition with innovation. He oversees a diverse board that includes lawyers, bankers, IT specialists, and construction experts, all working toward the goal of preserving the Billeaud legacy while preparing for Lafayette’s future. As he reflects on both his personal career and his family’s 111-year history in business, Paul emphasizes stewardship, adaptability, and optimism about the opportunities ahead in Lafayette and Broussard. To learn more about the company, visit https://billeaudcompanies.com/.

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who’s Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who’s Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril’s Creole Christmas, Emeril’s TV Dinners, and Every Day’s a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander’s Palace and K-Paul’s Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?’ If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father’s family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: “My father was a Boy Scout leader, and we had a camp at Granddad’s on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy’s elbow with his beer. I was beer holder. I would say, shouldn’t you go medium low? You don’t have a dial, you’d have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we’re going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that.” An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle’s sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with.” Before Prudhomme joined Commander’s Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle’s uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.” Food Writing & Cookbooks Ella Brennan encouraged Marcelle to write about food for The Times-Picayune. This led to her first book, a collection of her columns: “Mama said, ‘Why don’t you just write a book, just get all your columns and put them together?’ And that’s how Who’s Your Mama? Are You Catholic and Can You Make a Roux? happened.” Her more recent re-release of Who’s Your Mama is a delightful treat with beautiful colors and a celebration of pink, was sparked by a friend and a publisher’s chance conversation. https://youtu.be/JceDMNScC8o Teaching at Nicholls State After Hurricane Katrina, Marcelle began teaching at the Chef John Folse Culinary Institute: “I stayed almost 12 years… I never thought I would like to teach. But as the generation gap got bigger and bigger, it was time for me to go.” With Emeril Lagasse “When we did the first book, Louisiana Real & Rustic, he was very good about keeping to our roots… He was true to keeping the book honest.” She watched his transformation on TV: He was shy. But when they turned that camera on, he lit up. It was amazing to see him do that.” Food Philosophy “Learn to make three good dishes… You go sit with your mama or grandma in the kitchen and watch what they do.” Her favorite dish? “Spaghetti.” “I’m really not a big fan of making gumbo… it has to be cold outside.” Where to Find Her Book Marcelle’s latest release is available at Renaissance Market, The Pink Paisley, Barnes & Noble, Caroline & Company, and Amazon. “It is a great wedding gift.” Final Parting Words…. “Gumbo became a food because of having to have something to eat. They had to use whatever they had… Who do you think ate the first oyster? Somebody who was damn hungry.”

Lafayette Fire Chief Robert Benoit, a man who has devoted 46 years to protecting our community, recently announced his retirement. A Lafayette native, Chief Benoit joined the department in May 1979 and made history in August 1993 when he became the first Black fire chief in Lafayette’s history. Under his leadership, the department expanded from seven to fourteen fire stations, modernized equipment and training, and earned improved fire ratings, saving money and lives. Chief Benoit has been inducted into the Louisiana Fire Chiefs Hall of Fame and served as President of the Southwestern Division of the International Association of Fire Chiefs. As he prepares to retire on August 15, 2025, Chief Benoit reflected on the calling he discovered as a child, the trials and triumphs of leading during economic downturns and political shifts, and the deeper sense of purpose that led him to seminary and prison ministry. “I think it was a gift that God placed in me, probably from birth… getting to how I got there was looking at a firefighter in a book at school at seven years old… and I said, ‘I want to be a firefighter.’” From Stockboy to Chief Chief Benoit’s journey began with humble jobs—first at Lafayette Drug Company, then Martin Mills in St. Martinville—while waiting to meet the age requirement to become a firefighter. When the age was lowered to 18, he took the civil service exam, passed, and began training at the fire academy. His first assignment was the Central Fire Station, where he spent 99% of his career. “The first thing you get is an interview with the fire chief. The fire chief at that time was Wayne Prejean. He told me he was going to give me a shot. I remember walking out the fire station realizing that I was going to get a job. Even though I had to go through the physical process. And then from there, once I cleared the physical, I went to the academy which lasted three months. It was exciting. I did everything I needed to do.” My first station was at Central Downtown, which is where I work today. At that time, we had a pumper truck and a ladder truck and a rescue truck in the station. That’s where I started to learn the business of firefighting. Learning that business, reading on my own time, a lot of time in the fire station. We were very short on firefighters.” “They called it ‘The Rock’… because everything comes through the Central Fire Station. That was administration, firefighters, and the communications center.” A Rapid Rise Through the Ranks Benoit was known for his drive and initiative. He became a truck driver within three years (something that on average takes about eight years), communications officer, arson investigator, and captain—a rank he reached in just six years. “I wanted to learn every section of the fire department… Didn’t realize I was going to be chief. I just wanted to understand how this organization worked.” In the 1980, the local economy tanked. “I used to hear people make the comment. Last one out. Turn the lights out. They had a lot of vacant buildings and having a lot of fires that was arson.Kids were setting buildings on fire. And of course, unfortunately, some businesses were setting their businesses on fire. The fire chief at that time was Jack Massey who needed some help in the fire prevention bureau in the arson section. He asked me to go work in there just for a couple of months, just to help him out. I wound up going in there and found a home in fire prevention. So this is seven years later. I’m in fire prevention. I started learning the business of investigations. I started getting trained by ATF agents, FBI agents, insurance agents and going to school. That’s where my educational level really skyrocketed. I started getting degrees and learning this business of investigating fires. The fire chief put me in charge of internal affairs for the fire department. So I pretty much did everything, became the go to person behind the scenes. If anything was going on in the city within the fire department, I would get the call to go see what’s going on and figure out how to resolve it.” “The first one I purchased for the City of Lafayette, back in 1994, after a year of being fire chief, cost $125,000. Now those trucks are averaging 1.5 million for the small ones. And, almost 1.8 to 2 million, for a ladder truck.” Becoming Fire Chief In 1993, Benoit competed for the chief’s position under Mayor Kenny Bowen, whom he had known since being hired. “We went round and round and round… He was testing me… He said, ‘Relax. I’m sending your name to the media right now.’” Benoit emphasized transparency, professionalism, and integrity: “I wasn’t going to be a yes person… but I’m going to do the business of trying to do the right thing and bring this fire department to another level.” “Everything that went on in the fire department, [the mayors] knew about it… Good, bad, and indifferent.” When you look at the stats in the fire department of the of the 13 stations that actually have fire trucks operating out of them, Station Two on Mudd Avenue is the busiest company in the city because it’s an older neighborhood, with more wear and tear on houses. You’ll see more fires. One of the things that we’re very, very happy about is that the public education component of the fire department and fire prevention helps the elderly because we install smoke alarms. We install fire extinguishers. That’s the way for us getting into your home to give you fire safety pamphlets and to show you how to be fire safe.” Creating a Culture of Service and Safety Chief Benoit led with discipline and grace. He instituted educational reforms, boosted morale, and changed the perception of firefighters in the community. “We became a public relations type organization…to help people, to get involved in nonprofit organizations.” His department offered community fire prevention programs, smoke alarm installations, fire safety education, and support for victims after fires. “Nobody stays in the street after a fire… We partnered with hotels. We even refurbished homes—what I called the ‘burn houses.’” “One of the things I share with people is that we have a tendency to leave our appliances running when we leave. Washer and dryer. Turn those things off. You know, if you’re going to wash your clothes, then wait for to finish washing. If you’re going to dry, stay there until the dryer goes off because something could happen. Any mechanical part that’s moving like that, it’s producing heat. If you have a situation, then nobody’s there to put the fire out. If there is a fire, close your doors, let it be contained in that one room instead of spreading throughout the whole house.” “We always tell people, just get out. Get out and stay out. Don’t go back in. 99% of the time, if you go back in, you’re not going to get back out.” Parish Partnerships and Public Safety Benoit was instrumental in creating strategic partnerships between Lafayette City and Parish fire departments, ensuring fast, seamless service across the region. “All you know is that somebody is going to show up… If it’s in the city, within 3 to 5 minutes. If it’s in the parish, between 5 and 10 minutes.” He also explained the complex elements of Lafayette’s fire insurance rating system, involving fire, water, and communications. “It’s a three-part process… 50% is fire, 40% is the water department, 10% is communications.” “Every station is located within a mile and a half… That goes back to the horse and buggy days.” On Leadership, Grace, and Legacy Chief Benoit has brought a pastoral approach to leadership. He graduated from the Ever Increasing Word Training Center in Barrow LA where he received a diploma of Ministerial Training. In May 2020, he earned a Graduate Certificate in Theology with honors from Grand Canyon University in Phoenix Arizona, and graduated with a masters in Divinity in April of this year. He is also active in the ministry providing bible studies at Lafayette Parish Correctional Center.   “God has blessed me with that. He showed me how to give grace… when you’ve got things going on in your world and you don’t know how to fix it.” “By the time you get to me, you’re about to lose your job… Give me an opportunity to help you fix that. If we can fix those things, that fire department problem is going to go away.” His ability to balance discipline with empathy changed lives and careers:“There were some mayors who would tell me, ‘I’d fire him.’ And I’d look at them and say, ‘Well, you can’t fire everybody.’” What’s Next? After retiring, Chief Benoit will serve as Fire Liaison Supervisor for Acadian Ambulance, continuing to lead and connect communities. “One of the things with this job of Acadian, it will have me traveling across the state. Not a problem for me. I’ll be able to network with other people and just enjoy God’s green earth.” “The transition still keeps me connected to government… but it shows me that I’ve done my time here. It’s time to give this leadership over to a younger person.” In his free time, Benoit enjoys walking, traveling, and time with his grandchildren. “I’m a walker. I love to walk. I try to do that at least four days a week. At least three three miles a day minimum.“I walk throughout the city… at least three miles a day… and I love my Netflix.” “I’ve got eight grandkids… a set of twins. I still can’t tell the twins apart.” Final Reflections “Here I am, 67, and I still feel like that little kid… that was excited at 20 years old to walk into that fire station and hear, ‘You’re getting a job.’ Today I can tell you, that little kid is excited to be leaving at 67 years old on August the 15th.”