Faith with flavour

One pan ah knock? More like over 30 jerk drums peaking on flavour and enticing palates at the long-awaited PAN competition. When April Taylor first heard about this year’s showdown, she was eager to enter and, in the end, her efforts paid off when she was crowned the 2025 Pan Champion. Held at Jamaica College on Sunday, the family fun day event brought chefs from all 14 parishes together to see who would claim the coveted jerk title.

The sweet smoke of jerk filled the air as judges weighed presentation, creativity, and taste, while patrons kept the vibes high, enjoying every bite.

Ultimately, it was contestant number six, April Taylor of St Andrew, who took the crown. “This is a faith move,” the champion told Food, tears streaming after host Miss Kitty made the announcement.

“I was in the back of the line when I heard my name. I paused in a posture of worship, just thinking God really did it. Because this is all Him. And then I walked out in pure worship,” she explained.

Her ingredients told a story of artistry, with technique reflecting her dedication to this timeless island tradition. A firm believer that fresh is best, Taylor’s approach to jerk combined local herbs and spices, with chicken marinated for five days.

“From my culinary journey, I learned that fresh is best. And receiving CB Chicken meant we were already starting out fresh. We tied that in with a Walker’s Wood marinade, combining that with fresh herbs and blended fresh seasonings. Marrying those flavour ingredients together and allowing them to marinate for about five days gave us the recipe for success,” Taylor explained.

SIGNATURE SAUCE

Then came the sauce boss competition with Tru Juice. According to the chef, her signature sauce, inspired by the sorrel flavour, brought a festive flair to the jerked chicken, “When I think of sorrel, I think of Christmas. And, knowing flavours and ingredients, I tied the sorrel in with the spices of pimento, cinnamon and allspice, to bring out the flavour”

This mild jerk marinade was then given a little bit of sugar for sweetening. And some cinnamon sticks to infuse that flavour in the sauce.

If you thought that alone won the judges over, the real charm could be found within her actual presentation. “The judges were impressed because we brought pan to pan. In a vision, I heard God say ‘Don’t plate your food in a regular plate and foil. Build a mini jerk pan, paint it red. And you’re going to use dry ice and make a smoke effect.’ I always want people to not only see the food, but enjoy a luxurious experience as well,” the professional, who studied at the School of Hospitality and Tourism at the University of Technology, revealed.

Taylor’s journey was guided by fate and faith. After praying, she showed up to the workshops without confirmation, only to find her name missing from the list. On her way home, she received a call about a last-minute dropout and returned with her trusted assistant, Craig Townsend, to make her dreams a tasty reality.

“We went into the theory section of the workshop. We did our test, scoring 100. Then we did the practical aspect and we came second. That’s how I was a part of the final.” She continues to be grateful for his support during the competition and the day of the food festival, where the jerk chicken was a big hit among patrons.

Her passion for cooking began in childhood, helping her mother in the kitchen. By 13, she was jerking chicken and selling in her community, and, at 18, she launched her own catering business, The Passion’s Kitchen, where jerk chicken was always on the menu.

Taylor was awarded $1 million by title sponsors CB Foods Limited, one year’s supply of CB Chicken, one year’s supply of National Hardo Bread from National Bakery, $100,000 cash prize from JN Money, a Red Stripe Beer gift package, and $100,000 from Tru-Juice as the winner of the Sauce Boss Competition in the chicken category.

For Nicole Hall, senior manager of commercial marketing at CB Foods, witnessing Taylor in action during the workshops proved that she deserved this year’s winnings.

“April has been so involved, so passionate, so focused. We had our workshops and she was quiet, but she was serious. This was her dream that she wanted to accomplish and every step of the way, I felt like she was just giving back. I am so proud of her” Hall said.

Placing second in the Pan Chicken showdown was Mobolji Bryan of St Elizabeth, while Adrian Walker came third. On the pork side of the world, Copperwood PAN Pork winner went to Denton Gordon, while Damion Steele placed second and Lloyd Sterling third. Desrick Hamilton was declared the winner of the Tru Juice Sauce Boss Competition for pork, with Denton Gordon placing second and Kevin Smith third.

krysta.anderson@gleanerjm.com

Editor's Note: Chef Oshane Archer, a participant in this year's PAN Competition, was incorrectly captioned as second-place winner Chef Mobolji Bryan of St Elizabeth. We regret the error.