Wednesday, April 23, 2014
Branded: Roger Lyn - Rainforest SeafoodsThursday, July 12, 2012
Our Branded feature continues this week as we introduce you to the marketing manager of Rainforest Seafoods.
How did you land the job?
I was a former employee of National Meats & Foods Distributors in the late 1990s where I worked in the department of sales and marketing as a supervisor. In 2004, Rainforest Seafoods was looking for a sales manager to head up its sales team and the company was of the view that I was the perfect candidate being in the business for a numbers of years. After making a significant contribution to the growth of the company in relation to sales, the need existed for us to expedite our marketing arm of the company; hence, I was promoted to head of the marketing department.
How long have you been in the job?
I have been in the job since 2009.
What's the best thing about the job?
I can pinpoint three specific reasons why I love my job. The first is having the opportunity to be a part of a dynamic company headed by our Managing Director Brian Jardim and General Manager Ernest Grant, along with supportive team members. The second reason is being able to assist in the company's product development and watch them grow to something special. The third reason I love my job is being able to offer a product that provides one of the healthiest proteins you can find on the market.
Tell us something about the Rainforest Seafoods brand that people don't know.
Rainforest Seafoods is a 100 per cent Jamaica-owned company and all of our packaging is designed in Jamaica. We are the largest distributor of seafoods in the Caribbean.
How can the consumer find out more about the Rainforest Seafoods brand?
Consumers can visit our website at www.rainforestseafoods.com, or call either of our two locations in Freeport, Montego Bay at 876-953-6688 or Slipe Road, Kingston at 876-920-3148.
Win Win Win
Answer this simple question: True or False. Rainforest Seafoods is a 100 per cent Jamaican-owned company.
The first five Thursday Life readers to answer the question correctly via e-mail to email@example.com will win a gift voucher from Rainforest Seafoods.
E-mail the correct answer by 12 noon tomorrow, Friday, July 13. You must include your full name, occupation and telephone number.
Here are two recipes, whipped up by Rainforest Seafoods Chef Evrol Ebanks, that you can try.
Rainforest Seafoods Pickled Red Herring
Stuffed in green plantain cup with a tomato and callaloo cream
8 oz herring, chopped in small pieces (pre-soak to remove excess salt if desired)
2 oz diced tomato
2 oz diced onion
1 small sprinkle fresh thyme
1 oz chopped onions
1 Scotch bonnet, deseeded and chopped
1 oz lime juice
1 oz vinegar
2 oz corn oil
Tomato callaloo cream
2 oz callaloo
1 large tomato
4 oz heavy cream
1 large green plantain
Heat sauté pan, place all ingridients in a pan and cook at medium temperature for five minutes.
Cut plantain evenly in four round pieces and scoop out to make hollow.
Fry for three minutes, stuff with pickled herring.
For the tomato callaloo cream, combine the tomato and cream in blended puree, then place in a sauté pan.
Add callaloo and cook for five minutes.
Arrange on plate and serve.
Rainforest Seafoods Tilapia and Bammy
Steamed in a coconut cinnamon pumpkin cream
1 whole tilapia, seasoned
4 oz diced pumpkin
8 oz coconut milk
2 oz julienned carrots
1/4 tsp cinnamon powder
1 medium Scotch bonnet pepper
1 small onion cut in rounds
1/2 oz chopped escallion /thyme
1 clove garlic
2oz unsalted butter
Heat sauté pan, add coconut milk, cook for 5 minutes at medium heat.
Place fish in pan along with all other ingredients except bammy.
Cook until fish is tender, reduce heat and add bammies.
Simmer for four more minutes.
Plate and serve.
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