Food

BRANDED Sonja Linton

Thursday, July 26, 2012    

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Brand and Promotions Manager

Continental Baking Company

How did you land the job?

I joined Continental Baking in February 2010 in the Customer Service Department as a Brand Ambassador, a position which is primarily about building relationships with our customers, specifically those who operate small 'Mom & Pop' shops. A year later the position of brand and promotions manager came up; I saw it as an easy transition, so I applied and was successful.

What's great about your job?

There are actually several aspects that I love about my job. The fact that no two days are the same is extremely exhilarating and that I do not not exactly have the typical 9 to 5 routine. My job affords me opportunities to interface and interact with customers and this has proven to be quite insightful and rewarding. I am extremely happy when customers stop me in the trade to express their delight with our products. I love that my brand has been a standard of quality for 60 years and that our breads are the standard by which all others are judged. I take great pride in knowing that every day our customers expect the highest quality products and that we always deliver. It is also rather gratifying and rewarding to launch a new product and then watch that product grow to eventually hold its own in this very competitive market environment.

Tell us something that we might not know about Continental Baking Company.

Continental Baking Company has three brands: HTB, HoMade and National, which is our flagship brand.

* We brought the first sliced bread to Jamaica.

* Our bread production is fully mechanised and virtually untouched by human hands.

* We have been bakers to all of Jamaica for over 60 years.

* We produce a wonderful range of crackers suitable for all occasions.

* We are a fully Jamaican-owned and operated company, deeply committed to building our nation through active participation in civic and community affairs. We carry out our corporate citizenship responsibility through various nation-building activities. Our most recent collaboration is with Do Good Jamaica on the Crayons Count project, which is an initiative supporting Early Childhood Education in Jamaica. This project seeks to ensure that future generations of Jamaicans are able to successfully enter society with a strong educational background.

* Our breads, buns and biscuits are exported to the United States, Canada and the United Kingdom.

Where can customers find out more about your brand?

* www.natbake.com

* Facebook/national bakery

* Twitter/nationalbakery

* E-mail Customer Care at bakingfresh@cbc.com.jm

RECIPES

Rum and Raisin Bread Pudding

Ingredients

1 1/2 loaf of National Healthy Start raisins, oats & cinammon bread

1 litre milk (whole/low fat/2%)

1/4 lb butter (melted)

6 oz white rum

2 oz vanilla

4 oz guava jelly

2 oz honey

2 oz powdered sugar

1 oz cinammon

Method

Cut bread slices in triangles.

Warm milk and stir in sugar, salt, vanilla and rum.

Grease baking pan and dip each piece of bread in melted butter, allowing pieces to overlap each other.

Pour milk mixture over each layer of buttered bread slices and allow to soak for five minutes. Repeat this process for each bread layer.

Pour all remaining mixture over top layer of bread and soak for 20 minutes.

Preheat oven to 350F or 180C and bake bread pudding for 45 minutes.

Combine powdered sugar and cinammon.

Remove pudding from oven and sift sugar and cinammon evenly over the pudding.

Return pudding to oven for 15 minutes to brown top.

Melt guava jelly and honey in 2 oz of water in a microwave oven and glaze pudding using a pastry brush.

Cool, slice and serve with your favourite ice cream.

Chicken Salad Picnic Sandwich

Ingredients

National Heathy Start Giant wholewheat Hardo Bread

6 chicken breasts

3 stalks escallion

1 sprig thyme

2 sticks of celery

1 yellow bell pepper (diced)

3 plum tomatoes (deseeded and diced)

6 oz light mayonnaise

4 oz cucumber relish

1 bunch fennell/parsley/cilantro (sprigs)

Salt and white pepper to taste

Method

Place chicken breasts in salted cold water with escallion and thyme and bring to a boil.

Cook on medium flame for 20 minutes or until chicken is tender.

Remove from water, cover and chill for an hour.

Remove from refrigerator and cut chicken breasts in small cubes.

Combine all ingredients except diced tomatoes and herb sprigs.

Adjust seasoning to taste.

Roll each bread slice with a rolling pin and make a half-inch slit at the centre of the base of each slice.

Twist bread slice until the two points meet. Press and hold bread together to seal and keep the shape of a cup.

Spoon chicken salad into each bread cup, garnish with diced tomatoes and fresh herbs and serve.

WIN! WIN! WIN!

Sonja Linton, brand and promotions manager at Continental Baking Company, has five gift baskets to give away to five lucky Thursday Life readers. Each gift basket includes 100% wholewheat w/Omega3 bread; raisin, oats & cinnamon bread; bran bun, cream crackers, water crackers, crispy crackers, wheat bran and oats crackers, wheat bran crackers, Golden crackers, Golden's peanut butter biscuit, Golden's cheese biscuit, honey wheat, peanut butter sandwich, vanilla sandwich biscuits, strawberry sandwich biscuits, Shelly biscuits, Charlie biscuits, Tea biscuits, ginger roll biscuits, Cheese Bits, Chocolate Bits, Peanut Bits, oatmeal cookies, Cheese Curls, Cheese Balls, Caramel Corn, Zesty, Krunch Cheez, Onion Rings, salted peanuts, honey roasted peanuts, cashew nuts, green plantain chips, ripe plantain chips, and banana chips.

Answer this simple question: What are the three brands manufactured by Continental Baking Company?

The first five Thursday Life readers to answer the question correctly via e-mail to marketingpromotion@jamaicaobserver.com will win a gift basket from Continental Baking Company.

E-mail the correct answer by 12 noon tomorrow, Friday, July 27. You must include your full name, occupation and telephone number.

(Photos: Marlon Reid)

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