Campion College's Courtyard Transformed for Chillin' n Grillin'
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The Courtyard, Campion College
'It's a celebration every time we link up,' captures the vibe last Thursday at the Campion College Alumni Association (CCAA) Chillin’ n Grillin’. The all-you-can-eat event now in its second staging saw Campion Alumni from every decade showing support for a great cause last Thursday afternoon.
This year, the event was brought home to Campion College’s recently built Courtyard where alumni and friends trickled in after 6PM to a dreamy night bazar-esque setup executed by K W Events perfectly lit with string lights and laid out with wooden benches to create a festive atmosphere.
This time around chef Gariel Ferguson was introduced as the new feature caterer as a part of the culinary mix. He joined last year’s stars, Executive Chef Evrol Ebanks of Rainforest Seafoods and Alexa Von Strolley of Tooksie Kay Catering.
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Jumbo Shrip Kebabs being prepared by Chef Evrol Ebanks' team.
It’s amazing and this is what more companies should do as a part of their corporate responsibility,
Evrol Ebanks, Rainforest Seafoods
Ebanks added that as a company, Rainforest Seafoods tries to fit what they do with high-end exclusive events and they consider Chillin’ N’ Grillin’ an event more than worthy of their patronage.
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Chef Evrol Ebanks picks a winner for the Gate Prize courtesy of Rainforest Seafoods with CCAA President Sean Morgan (left)
Select Brand’s Jaime Bicknell shared similar sentiments stating why they decided to come on board for a second year:
This is our second year in a row sponsoring Chillin’ N’ Grillin’ and we do it because it’s a worthwhile charitable event for a cause we truly believe in
Jaime Bicknell, Select Brands
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Select Brands Brand Manager, Jaime Bicknell presents Samantha Ray of Norbrook Caribbean Investment Company with a bottle of Maker's Mark for winning the gate prize.
She went on to explain that this was also a great opportunity for us to pair our products with the food that the chefs were able to create with the product from Rainforest Seafoods and Caribbean Broilers.
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Pulled BBQ Pork on Corn Tortilla by Chef Gariel Ferguson
First time sponsors of the event, Serge said the decision to come on board for the event was easy since education is such an important and vital part of national development. Marketing Officer at Seprod, Chrisette Gayle, said they are looking forward to a bigger third staging of event.
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Chef Alexa Von Strolley (centre) and her team from Tooksie Kay Catering.
President of the Campion College Alumni Association, Sean Morgan, said the aim is to raise some serious money to go towards the Guidance Department’s Student Support and Scholarship Programme. This programme assists students with financial need.
It gives them transportation, lunch money, as well as help them with their school fees. Currently the school fees range between $45,000 for 1st-5th form and $75,ooo for sixth form
Sean Morgan, President CCAA
The initiative is a collaborative effort between private donors and the school and is administered by the Guidance Department. The programme currently caters to almost 100 students.
Morgan explained that the Guidance Department handles all of the incoming request for any type of sponsorship or assistance that is required of students. Since the need for assistance is much greater than the school’s ability to provide, the more funds raised means that we will be able to assist even more students.
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Jonathan Stewart Library, Campion College
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