Evrol 'Blackie' Christian (left), with one of the best fried fish chefs around town, Shenlly Richards, who has been at Little Ochie Seafood Restaurant for 17 years. Below is a view of the restaurant.
For many young people growing up in very humble circumstances, 'hustling' is a way of generating an income. It is an informal way to make a quick dollar.
For Evrol 'Blackie' Christian, the whole concept of what many now know as Little Ochie was started out of an attempt 'to hustle some money'. Decades later, this hustling bore fruit to a local 'brand-name' seafood eatery, becoming a favourite for many locals and overseas visitors.
Located in Alligator Pond, St Elizabeth, Little Ochie materialised after two young men came together to simply find a way to make money. "It was just two youths, me and a friend and we wanted something to do to make a little money. We just wanted to try a thing," said Christian who, last month, won the National Commercial Bank (NCB) Nation Builder Award. He is also the recipient of the Order of Distinction in the rank of officer for outstanding achievement in the development of Little Ochie.
This desire to make money later led them into the direction of a restaurant owner who gave the two a jump start to their entrepreneurial journey. "There was a man who owned a seafood restaurant and employed us to boil lobster and scrape fish for him."
Over time, business expanded to from merely providing services to this particular restaurant owner to others who started to demand their services as well. "We pretty much started to fill the needs of people who came to Alligator Pond to buy and at times to eat fish, he said."
To meet the needs of the new customers, they built a shed and slowly added other items to their inventory. These included both alcoholic and non-alcoholic beverages.
After about two years of testing the waters, their customer base grew significantly and the "business partners" recognised the need to expand. "We started to see things differently and looked at other prospects based on how things were going. By this time, we were getting customers from St Elizabeth and Manchester who came here to eat fish."
Current spot
Identifying their current spot, the shed was removed and replaced with board structures and thatched roofs to add to the atmosphere for people to eat and lyme.
As time went by Christian took full ownership of the business and is now the sole operator. But he maintains the friendship with his former business partner.
Little Ochie today
Since its opening in 1989, Little Ochie has seen five stages of expansion. After operating on the beach property illegally for about six years, Christian saw the need to get his business regulated. This prompted him to get the proper licensing and certification to operate the seafood restaurant.
Although it has seen a tremendous difference to its aesthetics since its inception, Little Ochie still maintains some of the old in the thatched-roof boat-shaped structures with some new additions.
In this ambience, customers can relax and dine against the backdrop of the sea. Combined with the cool breeze, this makes a perfect setting to indulge in tasty seafood dishes. There are also additional board structures for customers' dining pleasure.
The success of Little Ochie was something which happened unexpectedly to the owner. "I was just trying a thing because I started very small. I remember how I started out cooking on coal stoves and some old truck rims. I never had any business plan; all I knew was that I wanted to make some money," Christian notes.
Good surprise
The success can easily be regarded as a good surprise for the businessman who maintains that quality is what keeps the business on top. "Little Ochie is a brand and we try to come out with quality items and still make a profit. I travel and observe cost factors and I see how some restaurant owners outprice themselves. We (staff) are always coming together to brainstorm to come up with creative dishes."
Having never received training in culinary arts, Christian says he is still a pro in that area. "As a boy, I had to do everything and I was active in the kitchen. As it relates to my business, what I apply is what I get from reading, travelling and observation."
He is best known for his preparation of shellfish, but while still maintaining a hands-on approach in the business, he allows his competent staff to do most of the work. "I have about 34 staff on a shift basis and it is my pleasure to have them here," he noted while heaping praises on them.
In building the Alligator Pond community, Christian has helped to boost its employment rate. At present, 90 per cent of his staff currently reside in Alligator Pond.
He also sources his supplies from 30 fishermen from the community. These fishermen are also given a chance to display their items for sale on the business property in designated areas.
The charitable side of Blackie
Dwayne Spencer shows some of the signature dishes ready to be served at Little Ochie in Alligator Pond, St Elizabeth. - Ian Allen/Photographer
Evrol Christian, the man's name that is synonymous with Little Ochie has been giving back to his community, in more ways than one. This is stands as one of the reasons for his recent recognition by NCB. On October 20, Little Ochie Seafood and Bar Limited, the seafood specialist who has been tantalising taste buds for over 20 years, won the 2009 NCB Nation Builder Award.
Christian has for years provided jobs and contributed to the welfare of residents in Alligator Pond, a fishing village in St Elizabeth. One of his most prized projects is the development of the Alligator Pond Education Fund, which is geared at helping students in the community.
Christian told The Gleaner in an interview at his cosy establishment overlooking the south coast sea that he won the Nation Builder Award because of the whole concept of his business encompassing its origin and success. "I have been in the business for the past 20 years and I was coming form nothing. And nothing was handed down to me; it was NCB that offered me a lot of assistance through loans which helped me with building my business."
He adds that the award also took into consideration his contribution to his community over the years. Out of his annual Little Ochie Seafood Carnival, part proceeds go to the Alligator Pond Education Fund. "I am contributing to the children's education through money raised at the event. The event has been going on for 12 years now and plans have already started for next year's staging," says Christie.
Christian was recently special guest at a charity dinner hosted by a Helping Hands chapter in Canada. His contribution was to assist in the preparation of the dinner. "The money that they raised is sent to Jamaica and will help out the development of schools and churches and in other areas."
From that visit, Christian also came back with a new plan. "I went in one week before the event and did some networking with some other Jamaicans. They wanted to support the dinner, but could not afford it so I'm now thinking of introducing another one to include more locals who can't afford the more expensive event, but who still want to contribute to the cause."
Alligator Pond's New Year's celebration
Members of the Helping Hands volunteer group, Alligator Pond Citizens Association and Little Ochie Seafood Restaurant will be hosting a special New Year's Day event to take place in Alligator Pond. The event is an attempt to bring visitors to the community.
To participate in the activities, a general cost of $200 is charged. This will allow patrons access to any of the events. Activities begin on December 31 with a launch party in the form of an oldies session at Sunset Lawn in the community. Other events include a stage show in the town square and a Little Ochie bashment.
For an additional cost, persons can opt to take a tour of the Alligator Pond Cay. "If people want to take a tour of the Cay, there will be enough boats on that day. The tour will give persons to take in the scenery," said Christian.
Not afraid to get busy, Evrol 'Blackie' Christian assists his customer, James Lewin in selecting a fish of his liking for preparation.