Principal: Mark Cole Chef
During the COVID-19 pandemic, I realized I needed to multitask and diversify, to do things outside of my normal routine. One of the first things I thought of was manufacturing. So I decided to make sauces and condiments. Hoisin sauce and oyster sauce were one of the first two that I came up with, and they sold very well until shipments from China to Jamaica resumed. As part of our “Grow what you eat, eat what you grow” initiative and to promote waste reduction, we decided to shift our attention and focus on local produce. After some research, and relying on our own experience, the following products were created under the Fat Chef brand:
1 x Fat Chef Pumpkin BBQ Sauce
Fat Chef Sorrel Pumpkin BBQ Sauce x 2
3. Fat Chef Mango Hot Pepper Sauce
4. Fat Chef June Plum Pepper Jelly
5. Fat Chef Jerk Seasoning
We decided to use pumpkin as the base for our barbecue sauce to utilise the approximately 40 per cent of pumpkin that is normally wasted. Similarly, we decided to incorporate June plums and mangoes into our products as they are under-utilised throughout the year and a lot of them are wasted.
Sorrel is one of my favorite foods, so I also included it in my barbecue sauce, which turned out to be a fantastic product.
All our products are made from local ingredients and none are imported.
We are based in Drax Hall, St Ann and currently supply mainly to North Coast Hotels (Hedonism II, Grand Bahia, Couples Chain, Hyatt Chain) Our products are also available at Ocean 11 Gift Shops, L&M Supermarkets and General Foods.
