JCDC Culinary Arts Showcase Celebrates Jamaican Creativity and Tradition

The creativity and innovativeness of Jamaicans were on full display as the Jamaica Cultural Development Commission (JCDC) hosted a Culinary Arts Competition and Showcase in Port Maria, St. Mary, on May 21, celebrating and promoting the island’s culinary talent.

The event, held at the Anglican Church Hall, featured participants from parishes in the western and northern regions competing in several culinary activities.

Patrons were treated to live cooking demonstrations, team challenges and displays of traditional Jamaican dishes, as organisers highlighted the richness and creativity of Jamaican cuisine.

The showcase was staged under the theme ‘Come Experience BOLD Jamaica Flavours’ and was powered by the Culture, Health, Arts, Sports and Education (CHASE) Fund in partnership with the Ministry of Culture, Gender, Entertainment and Sport.

This year’s featured product was yam, which participants creatively incorporated into their culinary presentations and dishes.

JCDC Culinary Arts Development Specialist, Jane Jerry, said the competition formed part of the organisation’s ongoing effort to preserve and promote Jamaica’s culinary heritage, while creating opportunities for emerging culinary talent.

“The Culinary Arts Showcase is an annual event, and we try to have persons exploring all avenues when it comes to culinary arts,” Ms. Jerry said.

She noted that this year’s staging included a new segment dubbed the ‘Young Tasters Challenge’, geared towards children ages nine to 14.

“This year we have a section called Young Tasters Challenge where they do either a smoothie and a canapé sandwich, or they do a smoothie and decorate six cupcakes to embrace the Jamaica symbols,” she explained.

Ms. Jerry said the event also provided a platform for participants to demonstrate innovation and teamwork, while encouraging greater appreciation for local foods and traditional cooking techniques.

“We are losing these youngsters to KFC (Kentucky Fried Chicken). We want them to understand what is dokunu, what is rundown. We want them to understand our traditional way of preparing meals [and] preserve it. We can’t give it up,” she stated.

She also explained why yam, which has traditionally been underutilised, was selected as the featured product.

“People just boil the yam and have it with some protein and that’s it, but we want to see the creativeness and the innovativeness of persons using the yam,” Ms. Jerry said.

She further underscored the positive impact of the showcase on participants, noting that it could open doors for entrepreneurship and business development.

“This will be it for them apart from some persons who would have tried on their own to get into the production aspect of whatever it is that they would have prepared. So, the opportunity is there for them to start their own business,” Ms. Jerry added.

With this year’s staging reduced to just two events due to the impact of Hurricane Melissa in October 2025, attention now turns to the final leg in Kingston on May 29.

The event will feature participants from St. Elizabeth, Manchester, Clarendon, St. Catherine, Kingston and St. Andrew, and St. Thomas.