Principal: Chef Mark Cole

During COVID-19 I realised I had to multi-task and diversify to do things outside of our normal routine. One of the first things that came to mind was manufacturing. So, I decided to create sauces and condiments. One of the first two we came up with were Hoisin & Oyster Sauce, which did very well until the Chinese shipments resumed in Jamaica. As part of the ‘Grow What You Eat, Eat What You Grow’ Initiative, as well as the push to reduce waste, we decided to shift our attention and started focusing on local produce. As a result of research and relying on our own experiences, the following products were created under the Fat Chef brand:

1 Fat Chef Pumpkin BBQ Sauce

2 Fat Chef Sorrel Pumpkin BBQ Sauce

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 of our BBQ sauce as a means to utilise what is normally wasted from pumpkin, which is approximately 40 per cent. Similarly, june plum and mango are underutilised throughout the year, and a lot goes to waste, so we decided to incorporate them in our offerings.

Sorrel is one of my favourite foods, hence the inclusion in the BBQ sauce, and this has turned out to be an excellent product.

All our products are made with local ingredients; nothing is imported.

We are located in Drax Hall, St Ann, and currently supply mostly hotels on the north coast – Hedonism II, Grand Bahia, Couples Chain, Hyatt chain. Our products are also available at Ocean 11 Gift Shop, L&M Supermarket and General Foods.