Branded: Kimberley Mullings - CB Chicken
Our Branded feature shines the spotlight this week on Caribbean Broilers' brand manager Kimberley Mullings.
CB Chicken, Chippenham Eggs & Smart Eggs
How did you land the job?
I was working for the Food Network South Beach Wine & Food Festival in Miami and a colleague of mine at Caribbean Broilers asked me to assist with a project and told me if I ever decided to move back to Jamaica that I should apply. Ironically, I made a decision in November 2010 to move home to be closer to family, so I applied for the job and as they say, the rest is history.
How long have you been in the job?
Even though I feel like I've been part of the family for years, I've only been with the team for 14 months.
What's great about your job?
Relationships are very important to me, and this job allows me to meet and work with some very talented people. I also have a big passion for food (as you can imagine from my previous job) so being able to work with all types of people in the Food and Hospitality Industry is exciting and for the most part, delicious!
Tell us something that we might not know about the Caribbean Broilers brand.
The CB Group is traditionally associated with only chicken but we offer other great protein brands such as our Chippenham Eggs, Smart Eggs, Caribbean Passion Pork, Copperwood Pork and Bad Dawg Sausage lines. We're a very diverse, dynamic company and we work really hard to constantly improve our products and meet the needs of our consumers. We have a great leadership team who have ensured that we're constantly evolving. So much so that we are the very first company in our industry to acquire a combination of ISO 9001:2008, HACCP & GMP certifications for six of our plants. For most, those numbers and acronyms don't resonate but these certifications mean that we're not only locally but also internationally certified for our food safety. Currently, CB operates the only chicken production facility in the English-speaking Caribbean that enjoys these three certifications. Producing quality, safe foods has always been paramount to our success and our team will continue to seek ways to further develop our systems.
CB is also responsible for the creation of the CB Pan Chicken Championships which highlights the talents and skills of our local Pan Chicken men and women. This year, in celebration of Jamaica's 50th and our culinary and historical heritage, we've moved the Grand Finals of our 2012 Championship from Knutsford Boulevard to the beautiful waterfront of Downtown Kingston. We're looking forward to having over 20 Pan Chicken chefs compete for a prize package worth over $500,000 on Sunday, November 18th. The event will be free to the public and offers a variety of activities for all ages. Additionally, we launched our first webisode series in June 2012, titled "Pan Chicken Chronicles" on our Facebook page. These chronicles provide even more exposure for the Pan Chicken community and we look forward to featuring more of Jamaica's favourite street food.
Where can consumers find out more about your brand?
Customer Care: 924-7373/618-3000
Kimberley shares two easy recipes using Caribbean Broilers products that you can whip up too.
Baked Egg and Rundown Tart
4 large Chippenham Eggs
2 lbs salt mackerel or salt fish
2 cups coconut milk or 1 can of coconut milk
1 cup of water
1 large onion, finely chopped
2 garlic cloves, crushed
2 stalks of escallion, finely chopped
2 large tomatoes, finely chopped
4 sprigs thyme
1 Scotch bonnet pepper, finely chopped (optional)
To remove some of the salt from the mackerel/salt fish, soak in water overnight or boil in hot water for 30 minutes. (A combination of this can be done if the mackerel is still salty.)
Drain water of the fish and cut into small pieces.
Combine milk and water in a frying pan and boil until it looks oily.
Add the fish and cover the pot. Cook for 10-12 minutes on medium heat.
Add and stir the onion, garlic, escallion, tomatoes, scotch bonnet pepper and thyme.
Add salt and pepper to taste.
Lower the heat and simmer for 10 minutes.
Remove from heat and let cool to room temperature.
Spoon rundown half way full into ramekins or small teacups.
Break eggs gently on top of rundown mixture without breaking yolks.
Pour a small amount of coconut milk next to the yolks.
Season gently with salt and black pepper.
Bake at 350 for 10 -15 mins depending on desired yolk.
Serve with Fried Breadfruit.
Chichen Carbonara with basil and vegetables
Yield: 8 portions
12 oz cooked and drained spaghetti
8 thick slices of bacon diced
8 ounces of CB Chicken breast, diced
4 Chippenham Eggs
4 oz Parmesan cheese
4 oz heavy cream
2 onions chopped
1 medium red pepper dice
1 medium yellow dice
1 small red onion dice
2 minced cloves of garlic
In a large skillet, cook the bacon and remove to paper towel-lined plate.
Add the onion and chicken and cook fully in the bacon drippings.
Add all vegetables and sauté, seasoning with black pepper and salt if necessary.
Add the spaghetti and bacon and mix well. Then add egg and cheese and stir until cheese melts, finish with cream.
WIN! WIN! WIN!
Kimberly Mullings, Brand Manager at Caribbean Broilers, has five gift baskets to give away to five lucky Thursday Life readers. Each gift basket includes a chilled tray pack of chicken breasts, a whole chicken, a tray of Chippenham eggs, a pack of Caribbean Passion jerk chicken sausages, a pack of Caribbean Passion Chorzio sausages, a pack of Caribbean Passion Italian sausages, a tray pack of Copperwood Pork's assorted chops and a CB Chicken water Bottle.
Answer this simple question: What is the name of the Caribbean Broilers event that highlights the talents and skills of our local Pan Chicken men and women.
The first five Thursday Life readers to answer the question correctly via e-mail to firstname.lastname@example.org will win a gift basket from Caribbean Broilers.
E-mail the correct answer by 12 noon tomorrow, Friday July 20. You must include your full name, occupation and telephone number.