Seafaring life was a good one for Norman J. Duhe, but retirement is proving to be even more exciting.
Duhe, now 63, started his maritime career with the NMU in the mid-1960s and joined the SIU in 1970, first sailing as a messman aboard the Cities Service Miami. He progressed up the ranks of the steward department, completing the steward recertification program — the highest level of training available to members who sail in that department — in 1986. So, after nearly 40 years at sea, he was ready to enjoy well deserved retirement in January of this year and spend more time at home in Slidell, La. with his wife.
But just three months after leaving his last ship, Waterman Steamship Corp.’s Stonewall Jackson, the Louisiana native passed by a restaurant in his hometown, which had been closed, and he saw an opportunity to open his own establishment. He bought and refurbished the place and called it the “Dinner Bell.” The name came about, he says, because at one time he worked aboard the Liberty Bell, and his wife called it her “dinner bell,” a reference to the fact that he brought home a good salary.
“I did look forward to retiring and taking things a little easier,” Duhe said. “But now I find myself busier than ever, working here from 8 a.m. until 10 p.m.”
Duhe was used to ordering all the food supplies aboard ship and ensuring that the quality of food that came out of the galley was the best, so that part of his new job is quite familiar to him. He also does quite a bit of the cooking himself, especially in the mornings, although he does have other help in the kitchen as well as a professional wait staff.
Black angus steak is one of the specialties, but the Dinner Bell also is becoming well known for its seafood and “the best gumbo in town,” Duhe says. They cook and serve just about anything from steaks to spaghetti and meatballs to po’ boys and virtually everything in between, including some of the most tender roast beef and the ever-popular crawfish etoufée. And specials are offered each day of the week: red beans and rice, babyback ribs and catfish, just to name a few.
The restaurant is open seven days a week, and children under the age of 12 can eat free Monday through Thursday nights when accompanied by an adult ordering from the menu.
Managing a restaurant is hard work, but Duhe finds time to not only run the Dinner Bell, but also work part-time for Waterman, helping make up lists of groceries needed aboard their ships.
Duhe and his restaurant were recently given a boost when they were featured in the dining-out section of the Slidell (La.) Sentry-News, but word of mouth of the good fare and good service at the Dinner Bell is working well on its own.
“I want to make a success out of this business,” Duhe said, “by serving good food, giving excellent service and being family oriented.”
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