[Congressional Record Volume 153, Number 130 (Wednesday, September 5, 2007)]
[Extensions of Remarks]
[Page E1807]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]


[[Page E1807]]
            TRIBUTE TO HOUSTON'S ENTERPRISE CATERING SERVICE

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                         HON. JAMES E. CLYBURN

                           of south carolina

                    in the house of representatives

                      Wednesday, September 5, 2007

  Mr. CLYBURN. Madam Speaker, I rise today to pay tribute to an 
outstanding minority-owned business in my hometown of Columbia, SC, 
that has earned a reputation for excellence. Houston's Enterprise 
Catering Service is deservedly being honored by the Southeast Minority 
Business Development Agency with the Southeastern Regional Director's 
Award. This is the highest honor bestowed by the regional MBDA 
organization in recognition of a minority business's outstanding 
achievements.
  Chef Frank Houston and his wife, Millie, are the power behind 
Houston's Enterprise Catering Service. Frank began cooking when he was 
a young boy growing up in Charleston, SC. His mother believed in the 
African-American tradition of teaching all children to cook. Young 
Frank soon became adept at preparing family favorites like shrimp and 
grits, homemade butter pound cake, fruitcake, and lima beans with rice.
  Cooking was a passion that he learned early in life and was a skill 
he parlayed into a career. At age 16, he became a bus boy at the 
Francis Marion Hotel but quickly rose to become a waiter. Frank 
Houston's ambition and desire to learn everything about the restaurant 
business precipitated his climb through management and he ultimately 
became the dining room manager for the hotel.
  Yet Frank knew his first love was in preparing food, and left his 
food service work to study culinary arts at Cornell University. After 
completing his studies, Frank used his background to launch a 
restaurant with partner Bob Funderburk. The two men successfully ran 
Funderburk Restaurant, but Frank knew he ultimately wanted to venture 
out on his own.
  Starting his own catering company proved to be a challenge even for 
the successful entrepreneur. Frank moved to Columbia, and opened his 
own catering business in 1987. However, as the sole employee of the 
business, banks were wary of lending him start-up capital and he had to 
rely on his own financing. The first year was difficult. Houston's 
Catering sales reached only $50,000, but he didn't give up.
  Fate intervened when Frank met his wife, Millie, in 1994. She was 
completing her degree in hotel, restaurant and tourism management at 
the University of South Carolina. The combination of their talents led 
to the creation of Houston's Enterprise Catering Service with Frank 
serving as chef and Millie managing the operations. The Houstons still 
received no financial backing and struggled to build their business on 
word of mouth. Their attention to detail and exquisite execution of 
upscale menus drew a new customer base solely founded on the company's 
reputation. By 2001, sales reached nearly $280,000, and Houston's 
counted among its clientele major corporations, community-based 
organizations, State agencies as well as private clients.
  With the company's growing success, the Houstons believed they should 
continue to build their business while giving back to the community 
that had supported them. As they began to hire new employees, they made 
a commitment to hire those who were disadvantaged and in need of work. 
They created a secretarial position for single mothers, hired disabled 
workers and mentored youth during the summer.

  The business has been challenged by the opening of the Columbia 
Convention Center in 2004, which provides special event services for 
clients who are required to use their food service vendor. Today, 
Houston's Enterprise Catering Service has a new contract to provide 
service for the convention center that once was his competition. This 
new contract in partnership with the Ovations Company is projected to 
double the Houston's sales figures to exceed $500,000 this fiscal year.
  The company still remains committed to the community and giving back. 
Each year, Houston's contributes to AIDS benefits, the Oliver Gospel 
Mission, Harvest Hope Food Bank, and various women's shelters. They 
also participate in youth development programs like DARE, Buffalo 
Soldiers, and continue to mentor young people. The Houstons were 
instrumental in creating the ``Chef & Child Program,'' an initiative of 
Midlands Chef Association. They have received numerous commendations 
for their community service including awards from the American Culinary 
Federation.
  The Houstons are grounded by their faith, and Frank currently serves 
as an associate minister at St. Peter Baptist Church in Irmo, SC. The 
couple has received citations for their outstanding support of their 
church.
  Madam Speaker, I ask you and my colleagues to join me today in 
commending Houston's Enterprise Catering Service for its extraordinary 
accomplishments and its recognition as the recipient of the MBDA's 
Southeastern Regional Director's Award. I know firsthand of the 
wonderful food and service the Houstons provide, and I cannot think of 
another couple more deserving of the rewards they are reaping after 
years of hard work and community service. They are truly an example of 
the American dream, and I applaud their tremendous accomplishments.

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