5 questions for Jamaican Jerk Day with PAN Champion Totlyn McDonald

In celebration of Jamaican Jerk Day, we spotlight Totlyn McDonald from St Thomas, who was crowned the 2024 CB PAN Champion and ‘Sauce Boss’ in her first competition appearance.

McDonald’s victory relied on her authentic Jamaican jerk stylings, with a unique twist that sets her apart. ‘It’s a huge accomplishment for me and shows how hard work and passion for what you do can lead to amazing outcomes,’ she shared in an interview.

Her approach combines traditional and innovative cooking. She incorporates Red Stripe beer in her green seasoning, jerk sauce, and even festival mix, creating a distinct and flavourful touch.

Her advice for aspiring jerk chefs is simple: ‘Stay committed, do it with love, and trust the process.’

Jamaican Jerk Day celebrates savouring the flavours that define Jamaica’s culinary legacy and the love behind every bite.

To that end, Totlyn McDonald goes in the hot seat, reflecting on her time in the competition, taking the title, and advice for others.

How does it feel to be crowned the CB PAN champion?

TM: It's a huge honour; it’s a sign that my hard work, the ups and downs, and dedication have paid off. Being PAN Champion means I’ve taken something iconic and given it my own heart and soul — it’s an incredible feeling. Winning has changed my life because I can now invest more in my business. I’m currently using the cash prize to upgrade my shop and purchase more jerk pans to do more catering work.

What sets your jerk apart from others, and do you have any signature techniques?

TM: I think it’s the time and love I pour into it. Many people say they ‘put love in their jerk’, but I genuinely believe you can taste the difference when it’s done from the heart. Also, my signature blend of seasonings is truly unique — a mix of traditional spices elevated with my twist, including a splash of Red Stripe beer for even more flavour.

Why is Red Stripe beer part of your jerk preparation?

TM: Red Stripe just adds something special. I use it [for] my green seasonings and even the jerk sauce. The beer infuses a malty taste that balances the heat from the Scotch bonnet peppers and spices to create a deeper flavour. I also use it in the festival — swapping water for Red Stripe brings puts a unique taste that’s perfect with any side of jerked meat.

What drink would you pair with your jerk?

TM: For me, Red Stripe Sorrel Beer is the perfect match, adding a hint of sweetness to enhance the flavours in the jerk seasoning rub. Its refreshing taste pairs well with the spices.

What advice would you give to aspiring chefs who want to master the art of jerk?

TM: Stay committed and always cook from your heart. Honing your craft takes time, but if you put in the work and stay true to what you love, it will pay off. Jerk is more than just seasoning — it’s a part of our culture. It’s about soul, and people can taste the difference when you cook with passion.