JANUARY 2015 EDITION . #14
THE CB GROUP NEWSLETTER 03 09 12
PAN CHICKEN WINNERS RECEIVE CASH PRIZES START 2015 THE SMART WAY BUDDING CHEF MAKES THE PRESS
H a p p y N e w Ye a r . E a t . L i v e . B e H a p p y.
Table of CONTENTS
1 3 5 9 12 18 22 24 welcome
pan chicken winners receive their cash prizes cb team taste tests ‘jamaicanised’ pulled pork at wendy’s! start 2015 the smart way budding chef and cb family member jessica whyte makes the press
a day in the life of karen richards chippenham baked egg & rundown tart
simple tips from top chefs
If all has worked out as planned, you are reading this ChatBout #14 in the first days of a brand new year. What a great opportunity to look over our shoulders and feel proud about all the things we achieved in the “Old Year”; and what a fine moment to look forward to new challenges and opportunities for our Group, our families, our friends and ourselves. The proverbial wisdom that comes with old age has not been delivered to me yet, so I will forward and paraphrase a New Year’s wish that was sent to me a few years ago. It goes like this: “I hope that in this year to come, you make some mistakes. Because if you are making mistakes, then you are doing new things, making new things, learning, living, pushing and changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re “Doing Something”. So that’s my wish for you and all of us; my wish for myself. Make some mistakes. Mistakes nobody’s ever made before. Don’t
welcome
freeze, don’t stop, don’t worry that it isn’t good enough, or that it isn’t perfect, whatever it is: art, or love, or family or life. Whatever it is you’re scared of doing, Do it. Make some mistakes, next year and forever.” (Neil Gaiman). Have a magnificent 2015!
Hans Muller Divisional Manager, Feed | Newport Mills
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PAN CHICKEN WINNERS
receive their cash prizes.
In December, CB Chicken handed over cheques to winners of the CB Chicken Pan Chicken Championship, Grand Final, in Downtown Kingston. 1st Place winner and new Pan Chicken Grand Champion, Sitrena Gilling, who hails from Hanover, received $300,000, 2nd Place winner, Natalie Sill received $150,000 and 3rd place winner Carlton Jobson received $75,000. Both Natalie and Carlton are from the parish of Clarendon. The trio was also awarded cash prizes by Jamaica National Building Society for business development grants and product from Grace Tomato Ketchup. Winners of the CB Pan Chicken Championship Celebrity Cook off were also awarded their prizes for charities of their choice. Cook off winner Kaci Fennell, Miss Universe Jamaica 2014 received $150,000 dollars for her charity Style For Change (S4C), which does outreach and feeding programmes for the less fortunate. While Talia Soares, Co-Host of TVJ’s Intense received $75,000 towards refurbishments and feeding programmes at Mico Practicing Primary and Junior High School.
around the brand in 30 days — cb chicken
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Kaci Fennell, Miss Universe Jamaica 2014 and Alicia Bogues, Brand Manager, CB Chicken.
Geraldine Allen, Principal, Mico Practicing Primary & Junior High, Intense’s Talia Soares and CB Chicken Brand Manager, Alicia Bogues.
Natalie Sill, Carlton Jobson, and Grand Champion Sitrena Gilling smile with their CB Pan Chicken Championship 2014 awards.
around the brand in 30 days — cb chicken
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CB Team taste tests ‘Jamaicanised’ Pulled Pork at Wendy’s! Our team recently stopped by Wendy’s Liguanea to taste test Copperwood’s new BBQ Jerk Pulled Pork Offerings. Pulled pork is one of the hottest food items on the international culinary scene. Now, thanks to efforts made by Copperwood, Wendy’s and Belcour Preserves, pulled pork has not only been brought to our shores, but ‘Jamaicanized’ with BBQ Jerk sauce for a trio of new items on the Wendy’s menu. They say good things come in threes and the BBQ Jerk Pulled Pork is no different. It comes as a stand-alone sandwich, as an extra topping on a juicy cheeseburger or as a special loaded cheese fries option. Group Photo (L-R): Dominic Pearson, Project Manager, Opal Wellington, Purchasing Agent, Yanique Simpson, Customer Care Specialist, Andrew Raymore, Communications Coordinator, Tina Hamilton, Brand Manager, Copperwood and Bob Mason, Sales Manager.
around the brand in 30 days — copperwood pork
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HAM SEASON… A SUCCESS! Caribbean Passion set ambitious targets for ‘Ham Season’ and we’re happy to report that our team did a great job. A special thank you to our hard working Sales, Customer Care and Merchandising teams –you hit the ground running and made sure our hams were found at the heart of thousands of Jamaican Christmas dinners. Here’s a look at just a few of the things we’ve been up to this Holiday Season!
* Street Promotion “We hit the streets and handed out thousands of ham sandwiches, spreading
the holiday cheer and great flavor of our fully cooked hams.”
* Win a Ham for Christmas “For four weeks, ever Sunday leading up to Christmas, a lucky
Facebook user went home with one of our delicious fully cooked hams!”
* Nestle & Caribbean Passion “We partnered with our friends at Nestle to give 6 lucky winners
a fully cooked Caribbean Passion Ham for the holidays as part of their Holiday Giveaway on Facebook!”
around the brand in 30 days — caribbean passion
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Thank You TEAM NUTRAMIX! NUTRAMIX has been busy throughout the holiday season. Our team has sponsored customer appreciation days over the last couple of weeks. NUTRAMIX products and branded items were given to a number of our customers, who in turn were able to treat their own customers. Gifts were given to these persons in the form of Baby Chicks, Feed, Caps, T Shirts, Pens and NUTRAMIX calendars. Some of our valuable customers that benefitted are; Golden Grain Farm & Garden, Papine M & M, Farm Plus, Eastport Farm & Garden, Happy Garden, Brown’s Town Farm Store, Highgate Chemical, Phil’s Feed, Agriculture Hub, Wilson Farm Store and Agro Grace. We look forward to a bigger and better 2015, working even more closely with our loyal customers. Thank you team Nutramix for all your hard work.
around the brand in 30 days — nutramix
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Tek Di Badniss Home! Not just from the cart anymore—from Kingston to Mandeville, to Mobay, you can get ‘Bigga Betta, Badda’ at home and indulge in tender, juicy sausages made with 100% meat; never stuffed with fill nor paste. Bad Dawg retail packs are currently available at: 1) 2) 3) 4) 5) 7)
The Pork Store – Slipe Road, Kingston Loshusan Supermarket – Barbican, Kingston Lee’s Supermarket, Red Hills Road Family Pride Supermarket Progressive Supermarket – Select Groceries Mega Mart
Retail packs are also coming soon at the below stores: 1) Empire Supermarket, Liguanea 2) General Foods Market, Liguanea 3) Lee’s Supermarket, Boulevard Supercentre 4) Hi Lo Supermarkets 5) Brooklyn Supermarkets
around the brand in 30 days — bad dawg
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1) Commit to starting the year off healthy 2) Make sure to write down your goals (call them goals and not resolutions, so you know they are something to work towards, not a high bar you can’t reach, or rule you will break). This will help you increase the chances of achieving them 3) Find a gym buddy so you are always accountable to someone 4) Plan your meals so that it leaves little room for you to cheat 5) Include Smart Eggs in your diet. Eggs are an excellent source of nutrition and a real ‘power food’—and of course Omega3 rich Smart Eggs are great for heart and brain health.
around the brand in 30 days — smart eggs
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Creating Bonds
in Our Communities 10
CB Group celebrates the true spirit of Christmas The CB Group Christmas Party wasn’t just about dancing up a storm. We also collected new and gently used toys at the event from our generous staff members. These gifts were presented to SOS Village in Stony Hill and Dare to care in Spanish Town, which falls under the Mustardseed Umbrella of homes. For the last three years, office personnel at Arnold Road have been making donations to Matthew 25:40, a home for boys and young men living with HIV (from ages 8 – 18 years). This Christmas the team showed their support again, donating much needed household and basic items, food stuffs and contributed toward the food for the day’s treat. Thanks to everyone who gave back this Holiday Season. Continue to Eat. Live. Be Happy. In 2015!
our community — cb group celebrates the true spirit of christmas
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Budding Chef and CB family member Jessica Whyte makes the Press Jessica Whyte, daughter of our own Customer Care Manager Karen Weir was recently featured in the Gleaner’s Hospitality Jamaica, at the award winning Round Hill Hotel where she is a food and beverage intern. In the press, Jessica received stellar reviews by her colleagues including Hilary Stewart, Round Hill’s director of food and beverage and we are proud of this CB Family member. Serious about her love of cooking, in 2013, Jessica enrolled at the HEART College of Hospitality Services in Runaway Bay, St Ann, to pursue an associate degree in food preparation and is now on the final leg of her studies. Cooking wasn’t always guaranteed to be in the cards for Jessica; she first studied International relations at the University of the West Indies, but returned to her first love after graduating. “As far back as I can remember, I have always loved being in the kitchen, a trait which I can definitely say I inherited from my mother and my grandmother ... reading cookbooks was a must, of course, as also experimenting in the kitchen where I developed a special penchant for baking,” says Jessica. At CB Group, we know food is the language that binds us, and we are proud of this budding chef. We look forward to hearing more about her successes and congratulate Jessica and her proud mum Karen.
our community — budding chef and cb family member jessica whyte makes the press
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CB member named part of the “Super Team” A BIG CB Group Congrats To Asahel Huie, who along with his team was recognised at the Annual Accolades and Awards Ceremony of the Project Management Global Institute. The team was awarded “Super Team” status for the Duhaney Substation Reliability Improvement Project. Pictured below, from left Raymond Logan of JPSCo, Claudette Anglin of USAID, Kimberley Anderson of CMEX, Caryn Spencer of Grace Kennedy, Asahel Huie of Newport Mills and Jannett Gibson, one of the lecturers at the Project Management Global Institute.
our community — cb member named part of the “super team”
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CB Group Christmas party closes the year in style.
our community — cb group christmas party closes the year in style
On December 13th, we celebrated the holidays the only way the CBG family could—good music, good company and great food, which were enjoyed by all. Check out the pics to relive the fun and memories.
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our community — cb group christmas party closes the year in style
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C BIG B UPS - Birthdays - Staff Movements - A Day in the Life Of‌
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JANUARY BIRTHDAYS 7. 10. 12. 13. 15. 16. 17. 18. 20. 21. 22. 24. 25. 26. 28. 29. 30.
Fabian Dothlyn Carlton Harris David Colquhoun Duvoughn Thomas Orville Clarke, Garfield Williams, Camille Spaulding, Nakane Gray Vernice Downer Lorriane Tulloch, Elaine Brown, Ifari Mattis, Sherrol Brooks Fay Malcolm Javanni Roper Gray Wee-Ellis Tanneithia Findley Uton Black, Andraw Carter Melvin Brown Natalee Reid, Tavar Hendricks Lori-Ann Lyn Clifford Reynolds, Janet Sawyers Stephan Harris, Charlene Salmon
FEBRUARY BIRTHDAYS 1. 3. 4. 5. 6.
Tina Hamilton Andrea Mayne, Alicia Mitchell Edward Lambert, Maureen Simms, Shelly-Ann Cargill Carlos Lewis, Norris Fisher Patricia Miller, Francois Ayres, Kemar Bennett
STAFF ANNOUCEMENTS
A very warm welcome to the newest members of the CB Family! O’Rane Gray IT manager Group Office January 5, 2015
Ralphstone Wright Senior Maintenance Technician Copperwood Farms, Lucea January 5, 2015
cb big ups — january & february birthdays + staff announcements
Patrick Codner Maintenance Technician Arnold Road January 5, 2015
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A Day In The Life Of…
Karen Richards (Merchandiser)
cb big ups — a day in the life of…
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1. How long have you been a member of the CB Group? Just a little under 2 years. I was a beauty technician, and when that business closed, I was put onto the group by my Sales Rep, Admarian Davis-Myers. Admarian’s merchandiser was migrating, and she told me so, I applied and the rest is history.
2. What section of the group are you in and what is your role? Merchandising, and my role is ensuring that CB products are displayed properly and up to date.
3. What is the best part about working at CB? For me, it is being able to showcase some of Jamaica’s best products to the public.
4. Describe a typical day for you from the moment you arrive at work till when you leave. I usually start my day at Mega Mart, Mandeville because though they open at 9 am, merchandisers can begin at as early 8 am. I receive the orders in store, working together with the meat room supervisor and ensure the CB Group’s products are attractively displayed and available for purchase. From Mega Mart, I move onto the other stores in my area of Manchester and St. Elizabeth.
5. What gets you through a hectic work day? The thought of knowing that I’m responsible for providing a service for a well established company that provides for my son and I.
6. What is your favourite CB product? I’m a chicken lover so I love all the CB Chicken products, but especially the fresh, chilled chicken, because it’s so easy for me to cook it at home, I don’t have to thaw it or anything before making a meal.
7. If you could be in another section of the group for a day, where would you go and why? Customer Care because I like to interact and talk with people and this area would help me with my personal growth.
8. What has been your most embarassing moment at work? I haven’t had a really embarrassing moment as yet. And I hope I don’t!
9. Name your favourite chicken/pork dish. CB Curried Chicken and white rice – I do it myself, I buy my CB Chicken and cook it all the time, and my son loves it as well – but, baked chicken is really his favourite.
cb big ups — a day in the life of…
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and tid-bits 20
CB Chicken & Smart Egg Salad Sandwich WHAT YOU’LL NEED • 3 Smart Eggs • 1 Large CB chicken Breast • 1/3 cup mayonnaise • 2 teaspoons mustard • 1 teaspoon kosher salt • 1/2 Seeded Cucumbers, diced • 1/2 teaspoon freshly ground black pepper • 8 Slices Honey Wheat Bread, Toasted
courtesy of: Chef Christian Sweeney
HOW TO MAKE IT Fill a sauce pan half way to the top with water, add salt and olive oil then bring to a boil. Place chicken in pan, reduce heat and let simmer for eight to ten minutes. Remove chicken from pot, and let cool under a towel. While chicken is cooking bring eggs to boil in a small pot, lower the heat, and simmer for 5 minutes. Turn off the heat and let eggs sit in water for another 5 minutes. Drain, and then fill the pot with cold water. For the perfect peel, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature. Place chicken in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree. Place the eggs in the bowl of the food processor with chopped chicken. Pulse the processor 10 to 12 times to break up, but not puree. Transfer chopped chicken and eggs mixture to a bowl and add the mayonnaise, mustard, seeded cucumber, salt, and pepper. Combine lightly with a fork. Toast or grill the bread. Spread on the chicken and egg salad, and garnish with tomato and lettuce.
recipe corner — cb chicken & smart egg salad sandwich
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Chippenham Baked Egg and Rundown Tart WHAT YOU’LL NEED • 4 Large Chippenham Eggs • 2 lbs Salt Mackerel or Salt Fish • 2 Cup Coconut Milk or 1 Can Coconut Milk • 1 Cup Water • 1 Large Onion, chopped fine • 2 Garlic cloves, crushed • 2 Stalks Scallion, chopped fine • 2 Large Tomatoes, chopped fine • 4 Sprigs Thyme • 1 Scotch Bonnet Pepper, chopped fine (optional) • Salt • Black Pepper
courtesy of: Chef Christian Sweeney
HOW TO MAKE IT 1. To remove some of the salt from the mackerel/salt fish, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.) 2. Drain water of the fish and cut into small pieces. 3. Combine milk and water in a frying pan, boil until it looks oily. 4. Add the fish and cover the pot. Cook for 10-12 minutes on medium heat. 5. Add and stir the onion, garlic, eskellion, tomatoes, scotch bonnet pepper and thyme. Add Salt and Pepper to taste. 6. Lower the heat and simmer for 10 minutes. 7. Remove from heat and let cool to room temperature. 8. Spoon Rundown half way full into ramekins or small teacups. 9. Break eggs gently on top of rundown mixture without breaking yolks, then pour a small amount of coconut milk next to the yolks. 10. Season gently with salt and black pepper and bake at 350 for 10—15 minutes depending on desired yolk. Serve with Fried Breadfruit.
recipe corner — chippenham baked egg & rundown tart
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New Year’s Traditions Around The World
Sweet Coins In Bolivia coins are baked into sweets and whoever finds the coins has good luck for the next year. Long Noodles In China, Japan and other Asian countries, it’s customary to eat long noodles, signifying longevity, on New Year’s Day. Since the noodles are never to be broken or shortened during the cooking process, the typical preparation for “Long-Life Noodles” is a stir-fry. Pork Pigs are a lucky because they symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria. Traditionally, in the American South, pork, beans, and greens are combined in a dish called Hoppin’ John for New Year’s Eve. Cooked Greens Cooked greens, including cabbage, collards, callaloo, kale, and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune. The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice. It’s widely believed that the more greens one eats the larger one’s fortune next year.
did you know? — foods for good luck
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Marcus
Paula
Rick
Mario
Michelle
Simple Tips from Top Chefs
We can’t all be master chefs, but we can all learn a thing or two from the greats, and it’s the little things that make the difference. Here are some awesome, simple cooking tips from some of the world’s top Chefs. 1. “If you’re cooking for someone important — whether it’s your boss or a date — never try a new recipe and a new ingredient at the same time.” Marcus Samuelsson 2. “Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.” Paula Deen 3. “Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.” Rick Tramonto 4. “Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.” Mario Batali 5. “Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.” Michelle Bernstein
tid bits — simple tips from top chefs
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Give
Give
Chik-V may have slowed us down, but it hasn’t stopped our commitment to the Give Love, Give Blood Drive. CB Group has rescheduled the drive for 2015, after we have all recovered and rested during the holidays. Stay tuned to our Facebook and Twitter pages for more updates and spread the word to family and friends—a single donation could save three lives!
Coming Soon A single donation could save 3 lives!
mark your calendar
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Tell Us What You Think! We’re always looking for fresh ideas for the ChatBout. Send your thoughts and feedback to Andrew.raymore@mycbgroup.com and help us make the ChatBout better than ever in 2015.