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Wrong Lynne Mertins?

Lynne Ranew Mertins

Director of Food Services, Departments

Porterfield Memorial United Methodist Church

HQ Phone:  (229) 436-6336

Email: l***@***.net

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Porterfield Memorial United Methodist Church

2200 Dawson Road

Albany, Georgia,31707

United States

Find other employees at this company (19)

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Employment History

//www.porterfieldchurch.org/


Web References(7 Total References)


Porterfield Memorial United Methodist Church | Staff Directory

www.porterfieldchurch.org [cached]

About Lynne Mertins
Lynne Ranew Mertins 2200 Dawson Rd. Albany, GA 31707 229-436-6336 (P) Lynne Ranew Mertins, Director of Food Services Departments Support Staff, Porterfield Methodist Church


www.porterfieldchurch.org

Lynne Mertins, 2200 Dawson Rd., Albany, GA 31707 Phone: 229-436-6336 Email: info@porterfieldchurch.org


www.albanyherald.com

Cook of the Week: Lynne Ranew-Mertins Lynne Ranew-Mertins sometimes dreads the holiday season.Not because she doesn't enjoy spending time with her family or going Christmas shopping, it's just she rarely has time to because her catering services are so high in demand."It starts around Thanksgiving and goes right on to about the 29th of December," the Albany native explained.Lynne Ranew-Mertins Catering LLC is booked solid throughout the entire holiday season, hosting events every day for a month except Christmas Eve, Christmas Day and the day after Christmas.For 30 years, Ranew-Mertins has catered for people all over Southwest Georgia, and for the last five years, she has used the Shackelford House as a venue for those who don't want to use their own house or have to decorate."Larry Walden called and said he wanted me to be the one that handled anyone who wanted to use the house for anything, so I moved in," she said.Since then, Ranew-Mertins has decorated and redecorated the house the suit the needs of the guests."You can make the house look totally different.That's the challenge that I like, making every event look different from the other so the guests can't say, 'Oh, I've seen that before,' " Ranew-Mertins said.She also takes pride in decorating the food as well, garnishing it with fruit to make it look as good as it will taste."I love the presentation," she said.Ranew-Mertins said so far she already has several spring weddings booked for next year."It's a kind of business when you're real busy sometimes and then you're not busy and then you're back busy again," she said."But you can set your schedule like you want it."Ranew-Mertins has a reputation for being the go-to person for recipes or for a meal for a large gathering having served as food service director at Porterfield Memorial United Methodist Church for 17 years.She usually serves about 400 people every Wednesday for dinner at the church.But having a reputation as a good cook has its downfalls.Ranew-Mertins said people are too intimidated by her cooking to ever want to cook for her."People say, 'We don't want to cook for you,' " she said.


The Albany Herald - The Zone Archives

albanyherald.net [cached]

LYNNE RANEW MERTINS Albany resident Lynne Ranew Mertins is the author of three cookbooks, "That Catered Touch," "That Family Touch" and "That Seasoned Touch."Lynne Ranew Mertins, a caterer for more than 30 years and contractor for Porter-field United Methodist Church in Albany, makes 15-20 multiple layer cakes per week to sell at Tommy Mc's Produce.Around Christmas, Mertins will increase production to about 30 cakes per week , so she sees at least 300 layers per week during that time!Mertins is one of the few bakers in the Albany area who still makes the dozen-layer cakes , most just stick with two or three."People are just fascinated by 10-, 12- or 14-layer cakes," Mertins said."They always tell me their grandmother or great-grandmother did them, but they can't seem to find them anywhere now."The most challenging aspect of the multiple-layer cake making is trying to assemble the layers and icing while still keeping the layers stacked."Keep checking your progress to make sure they're all stacked on top of each other," Mertins said."Every now and then you'll get one layer that'll slide."The batter and icing are similar to those of two- and three-layer cakes; the major difference is in the assembly."You have to put these together fast," Mertins said.Recipe courtesy of Kaye McIssacs and Lynne Ranew MertinsRecipe courtesy of Lynne Ranew Mertins


The Albany Herald - The Zone Archives

www.albanyherald.com [cached]

LYNNE RANEW MERTINS Albany resident Lynne Ranew Mertins is the author of three cookbooks, "That Catered Touch," "That Family Touch" and "That Seasoned Touch."Lynne Ranew Mertins, a caterer for more than 30 years and contractor for Porter-field United Methodist Church in Albany, makes 15-20 multiple layer cakes per week to sell at Tommy Mc's Produce.Around Christmas, Mertins will increase production to about 30 cakes per week - so she sees at least 300 layers per week during that time!Mertins is one of the few bakers in the Albany area who still makes the dozen-layer cakes - most just stick with two or three."People are just fascinated by 10-, 12- or 14-layer cakes," Mertins said."They always tell me their grandmother or great-grandmother did them, but they can't seem to find them anywhere now."The most challenging aspect of the multiple-layer cake making is trying to assemble the layers and icing while still keeping the layers stacked."Keep checking your progress to make sure they're all stacked on top of each other," Mertins said."Every now and then you'll get one layer that'll slide."The batter and icing are similar to those of two- and three-layer cakes; the major difference is in the assembly."You have to put these together fast," Mertins said.Recipe courtesy of Kaye McIssacs and Lynne Ranew MertinsRecipe courtesy of Lynne Ranew Mertins


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