The University of Technology, Jamaica (UTech) School of Hospitality and Tourism Management final year students joined peers from HEART College of Hospitality Services, and food and nutrition learners from the Holy Trinity High School to share space and knowledge with restaurateurs, wine connoisseurs, and culinarians at the Jamaica Observer Table Talk Food Awards Foodie Seminar 2025. The seminar, an annual event that traditionally takes place a week before the staging of the Food Awards, was held under the theme ‘On To The Next: Strength & Resilience’ at the Terra Nova All-Suite Hotel on Tuesday, June 17.

“It’s an absolute pleasure to have you all with us as we dive into a day of insights, conversations, and of course a celebration of food and innovation,” said Jamaica Observer Media Group Managing Director Dominic Beaubrun.

The seminar brought together a dynamic mix of industry stakeholders: Former Jampro president Diane Edwards, food safety advocate Allison Richards, food technologist at The Best Dressed Chicken Annaleise Aiken-Min, Restaurants Of Jamaica Marketing Director Tina Matalon, Stush in the Bush co-principals Chris and Lisa Binns, and director of hospitality for Heitz Estate and Ink Grade Balkis Johnson.

The event, powered by the Jamaica Observer Table Talk Food Awards, was sponsored by Mastercard, Tastee Limited, Brew’d Awakenings, TEF, Sagicor, The Best Dressed Chicken, Appleton Estate, Pepsi Jamaica, Ocean Spray, WATA, Rainforest Caribbean, ATL Automotive, Island Car Rentals, and Main Event Entertainment Group.

As we count down to the June 26 staging of the 26th Table Talk Food Awards, Wednesday Social
shares key takeaways from each presentation.

Diane Edwards: Winning Export Strategy for Food and BEVERAGE

Mona School of Business director, professional services and former Jampro president Diane Edwards presented on “A Winning Export Strategy for Jamaican Food and Drink.” Edwards underscored Jamaica’s potential as a gastronomic powerhouse, emphasising that realising this potential, hinges on a more coordinated national strategy.

She pointed to the inherent strengths of Jamaican and Caribbean cuisine – its vibrant flavours, diverse options appealing to various palates, and a strong focus on fresh, natural ingredients as well as vegan options – as key advantages for Jamaica being positioned in the global ethinic food market, which is projected to reach US$131.67 billion by 2030.

“What we need to do is to start understanding that experience and the excitement that food can generate — not just here but in the international market,” Edwards stated.

Beyond signature street food, Edwards stressed the opportunity for Jamaican cuisine in fine dining and fusion experiences, citing examples like London’s Langham Hotel and Jerkish restaurant.

A crucial takeaway from her presentation was the absolute necessity of establishing clear routes to market for Jamaican products to reach a global audience, with companies like GraceKennedy Foods, Jamaica Producers Foods, National Bakery, and Derrimon/Sampars paving the way. Edwards pressed the point that maintaining brand integrity is essential for achieving worldwide market appeal.

Concluding her presentation, Edwards championed a coordinated gastronomic export strategy for Jamaica. This strategy, she explained, must encompass robust branding and imagery, targeted marketing, strong support for exporters, thorough market research and analysis, and continuous innovation. Above all, Edwards stressed the critical need for increased collaboration among all relevant stakeholders.

Allison Richards: Food Safety is Everybody’s Business

Though her delivery was both comprehensive and thought-provoking, food saftey advocate Allison Richards’s overarching message was that food safety is a shared responsibility, with a role for everyone to play — from governments, industry, to food service operators and most importantly consumers.

“We have to hold ourselves accountable. That’s the role you play. Ask questions. Ask a food handler, ‘Please wash your hands before serving my food’. It’s as simple as that. And remember that we have the spending power. We’re all consumers, whether we work in the food industry, or work with the Government, we’re all consumers. And the power lies with you,” said Richards. She also challenged consumers to be vigilant when purchasing food, and ask questions like: Where does the jerk man store his jerk pay at the end of the day? Does he have running water? Is the same person at the drive-thru line handling cash then handing you your food? Are bottled water companies regulated? And when at restaurants, be wary if counters are dirty, workers are unkempt, and there is an odour. Chances are if these things are true, practices behind the scenes are likely not up to standard.

AnnalEise Aiken-Min: Innovate to Captive

The discussion then shifted to Annaleise Aiken-Min, food technologist at The Best Dressed Chicken, under the theme “Innovate to Captivate: Designing Food Products for the Modern Consumer”. Aiken-Min aptly opened her presentation by underscoring the collective responsibility of “fellow foodies” in the audience in product innovation.

“We all have our role to play in product development and we need to be constantly thinking about the evolving needs of who we are trying to serve,” Aiken-Min said. “Who is our target demographic? Who is our audience?”

Aiken-Min swiftly answered this, outlining key consumer attributes: A fast-paced lifestyle, a focus on wellness, a desire for experience-driven products, and broadening perspectives. To capture this modern consumer, she implored that products must be convenient, high-quality, and offer great value. Crucially, they need to be “outside of the box”, moving beyond safe, predictable options and minimal innovation.

“We are a legacy brand [The Best Dressed Chicken], just about 66 years old, and we have to keep switching it up. The person that we catered to in 1995 is still around, and we still want to please them. But we have to think about who we are catering to in 2025. The strategy has to keep changing,” Akin-Min said.

Introducing the Product Innovation Process model, Akin-Min walked the audience through its key phases: Insight and discovery, concept and development, prototyping, testing, and launch and learning. She then brought this process to life by detailing the creation and triumph of The Best Dressed Chicken’s Crispy Breaded Chicken. Aiken-Min stressed the importance of finding the innovation sweet spot, which she defined as the perfect alignment between what customers desire, what a company excels at, and what makes good financial sense.

Chris & Lisa Binns: Stush in the City

Co-principal of Stush in the Bush Lisa Binns recounted their brand’s evolution, culminating in their exciting new venture: Stush in the City in downtown Kingston. Lisa concisely explained the core vision by posing a thought-provoking question: “What if we could reignite the heart of Kingston, one delicious meal, one inspiring conversation, one vibrant work of art at a time, creating a true sanctuary in the city?”

That question laid the foundation for Stush in the City, their new venture at 109 Water Lane in downtown Kingston. This outpost offers grab-and-go plant-based meals and fresh local coffee, all while cultivating an experience that celebrates Jamaican culture and champions local products. Binns expressed her excitement about bringing the essence of Stush in the Bush to Kingston, particularly by addressing the growing demand for wellness as well as an investment in the Jamaican experience.

“People are concerned about wellness,” she explained. “It’s that concept of filling that gap that is so important. Building on our award-winning experience in Stush in the Bush, Stush in the City will centre around clean food, culture, quality, seasonality, and sustainability against the backdrop of a city reclaiming itself.”

Tina Matalon: KFC @ 50 #PrideinFried

On the heels of KFC Jamaica’s massive 50th celebration scheduled for June 18, at the Old Hope Road location, Matalon — a second generation director of the famed franchise — traced back to June 18, 1975 when her mum and dad, Anthony and Lorna Myers, under a licence from Hueblein International, officially opened the inaugural KFC restaurant at 170 Old Hope Road.

Matalon peeled back the layers of the empire, revealing everything but the 11 herbs & spices secret recipe! The secret to the company’s longevity, she says, is, among other things consistency, a continued mirroring of her mum’s way of treating workers as family, and their year-after-year goal to #BeatThemselves. That is, outdoing, out-earning, and outperforming the goals of the previous year. She also credited her marketing team with the incredible feat of making sub-brands like ‘Big Deal’, and ‘Zinger’ more recognisable than the letters KFC! She debunked the notion that the brand does not need to advertise, insisting that they outspend the competition in advertising five times.

As she looks to the future, Matalon, in response to a question from Food Awards judge Christopher Reckord, confirmed that the family’s third generation is indeed interested in continuing the legacy, albeit in niche areas. Look out for the introduction of kiosks in-store as the brand embraces technology in an effort to create a more seamless buying experience.

Balkis Johnson: ‘Rock’star in Napa

Always one to do things big, and create unforgettable experiences, the Bog Walk native started a career in hospitality where one of her first jobs at gaming & entertainment venue Coral Cliff, Montego Bay, sparked something in her for creating memorable guest experiences. After helming her own events company, she left Jamaica and eventually settled in New Jersey. Travelling to Napa Valley, California, she says expanded her interest in wines, and prompted a 2013 relocation to the renowned Californian wine-producing region. “I realised if I wanted to see our culture involved in wine in Napa, I would have to be a part of it,” she shared via Zoom.

Fast-foward to 2025 and Johnson has not only successfully permeated the Napa wine culture with Jamaican cuisine wine pairings, but was recently promoted from estate director of Ink Grade Estate to director of hospitality for Heitz Estate and Ink Grade, Napa Valley. She works for one of four black master sommeliers in the world, Carlton McKoy.

As Johnson continues to wave the Jamaican flag high, she encourages young people to look into wine professions, charging that it is not only an incredible way to gain knowledge but also presents many lucrative opportunities.