Chef Oggie (right) serves patrons contained in the Rainforest Caribbean booth. (Photo: Gerald Morris)
Rainforest Caribbean offered delicious moments of their Food Awards booth, true to their recent tagline! The Rainforest booth, which was executed by Production Resource System (PRS), featured 4 “moment-making” chefs, Chef Evrol Ebanks, Chef Jacqui Tyson, Chef Oggie Caliguia, and Chef Trevanne Donegal.
Making Delicious Moments: Rainforest Caribbean (Photo: Napthali Junior)
Mini Tuna Poke bowls by Rainforest Caribbean (Photo: Napthali Junior)
Chef Oggie Caliguia puts the ending touches to the sushi platters. (Photo: Napthali Junior)
An array of sushi rolls (from left) salmon, tuna, pepper shrimp, and jerk salmon katsu mango (Photo: Napthali Junior)
Chef Oggie Caliguia adding mango purée to the jerk salmon katusu mango rolls (Photo: Napthali Junior)
Rainforest Sweet Crêperie — Vanilla-infused crêpe full of Rainforest Berry Mix by Jacqui Tyson (Photo: Napthali Junior)
Seafood Boil by Chef Jacqui Tyson (Photo: Gerald Morris)
Chef Oggie serves Opposition leader and president of the People’s National Party Mark Golding, his wife Sandra (centre) and daughter Tasmin an array of sushi rolls. (Photo: Gerald Morris)
From left: Rainforest Caribbean Director of Marketing and Corporate Affairs Roger Lyn, Business Development Manager Max Jardim, and Inventory and Logistics Manager Zak Jardim engage Opposition leader and president of the People’s National Party Mark Golding in conversation contained in the Rainforest Caribbean booth. (Photo: Gerald Morris)
Chef Jacqui Tyson engaging patrons contained in the Rainforest Caribbean booth. (Photo: Gerald Morris)
Strawberry Cheesecake Trifle by Trevanne Donegal for Rainforest Caribbean (Photo: Napthali Junior)
Nestlé Trade Marketing Manager Andrew Bent tries the ackee and salt fish roll contained in the Rainforest Caribbean booth. (Photo: Karl Mclarty)
The Rainforest Caribbean team (from left) Roger Lyn, director of selling and company affairs; Zak Jardim, inventory and logistics manager; Louis Reid, sales executive; Max Jardim, business development manager; and Everod Wilson, director of sales, were spotted inside their booth. (Photo: Gerald Morris)
From left: Rainforest Sushi Chef Oggie Caliguia, Chef Evrol Ebanks, and Sandals Negril Sushi Chef Jamie Perlera (Photo: Karl Mclarty)
Sriracha creamy mussels tossed with pasta by Chef Evrol Ebanks (Photo: Gerald Morris)
Rainforest Caribbean General Manager Jerome Miles enjoys the sriracha creamy mussels and Red Stripe Beer battered shrimp. (Photo: Gerald Morris)
Jamaica Food and Drink Kitchen Managing Partner Nicole Pandohie (right) receives a Strawberry Cheesecake Trifle from Trevanne Donegal (Photo: Karl Mclarty)
Black Forest cake with Rainforest Berry Mix and Chambord liqueur filled pipettes created by Trevanne Donegal for Rainforest Caribbean (Photo: Napthali Junior)
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