If a great chef guarantees a buzz then there’s little wonder that it’s extra loud at Rainforest Seafood Market in Montego Bay, where resident chef Kristin Hall might soon be handing out headphones with her superb seafood platters.

So who, many are asking, is chef Krissy as she’s affectionately called? If you were fortunate enough to have been part of the unveiling of Rainforest’s catering arm you’d remember her as the only female chef in the mix, if not, she’s the chef you’ll find constantly checking on the freshness of her supplies at the 12,000 square-foot Seafood Market complex that can lay claim to being the island’s premier seafood emporium. A native of the United States, this “Jersey Girl” who was actually born in Misawa, Japan, began her career in 1983, when she decided to forego formal culinary training and remain on the frontline in a small family restaurant as the manager. Learning from the owner and chef, she was able to secure the position of restaurant manager at the Saddle Brook Marriott in Saddle Brook, New Jersey. You could easily call this the second phase of her food and beverage career. Krissy’s next move would take her to Disney World’s Grand Floridian Beach Resort where she was part of the pre-opening development and operations team of “Carnivale” Italian restaurant, within the multimillion-dollar Walt Disney World Dolphin Hotel. A return to Marriott Corporations as the manager of “Illusions” nightclub, and then as assistant food and beverage director of the Harley Hotel, downtown Orlando, a Leona Helmsley Hotel. It was here that she would hone her banquet skills.

Krissy’s culinary journey would continue in Italy where she trained under local chefs in Naples, Rome and Milan in privately owned establishments as well as the Ciga Palace Hotel in Milan.

In 1994 Krissy ‘discovered’ not only the Caribbean, Antigua to be exact, but culinary delights. She travelled the Caribbean and remained fascinated by the region, always finding new ways to cook. Chef Kristin ‘Krissy’ Hall has been at Rainforest Seafood Market since 2006 and has no intentions of reducing the buzz.

Try Chef Krissy’s Shrimp ‘Tini’

This very fast to prepare, delightfully refreshing, ‘ceviche’-like appetiser is perfect for any occasion and is best served as a ‘mocktail’ .”The name,” she shares with Thursday Food, “is derived from my original martini presentation, but it is equally attractive in anything from a shot glass to a brandy snifter”.

You will need.

1 package Rainforest frozen, skinless, deveined shrimp

1 large red and yellow pepper

1 cup of chopped scallion

1 cup finely chopped celery

1/2 cup each chopped fresh cilantro and parsley

3/4 cup olive oil

1 tablespoon of coriander chutney

1/2 cup lemon and lime juice

1/4 cup rice wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt and pepper

1/2 teaspoon paprika

Method:

Defrost and remove tails from shrimp.

Cut shrimp in half. Add all vegetables and herbs.

Toss together with all remaining ingredients.

Place into glass and garnish with a whole shrimp and lime round. Use a small wedge if using a shot glass.

-NMW