The Jamaica Cultural Development Commission (JCDC) celebrated the rich culinary heritage of Jamaica in the St. James Heritage Culinary Extravaganza, held at the Montego Bay Cultural Centre on Wednesday, October 30, 2024. The event brought together students, chefs, and cultural enthusiasts to celebrate, preserve, and pass on the traditional methods of Jamaican food preparation, reinforcing their cultural significance for generations to come.
The event featured a keynote presentation by Executive Chef Washburn Lawrence of Deja Resort, who inspired attendees about the importance of maintaining authenticity in local cuisine. Mrs. Jane Jerry, JCDC’s Culinary Arts Development Specialist, delighted the audience with a live cooking demonstration, showcasing traditional cooking techniques and ingredients. In her remarks, Mrs. Marjorie Leyden-Kirton, JCDC Director of the Community Cultural Development Services Division, emphasized the importance of preserving Jamaican food heritage as a core component of national identity. She applauded the students’ efforts and creativity, noting how their involvement exemplifies the next generation's role in sustaining and enriching Jamaica’s culinary traditions.
The competition, designed to engage students across various age groups, saw participation from numerous schools across St. James. Primary school students prepared their dishes prepared on video before presenting them live at the event, while high school students competed in a live cooking challenge. Mr. Lawrence, Mrs. Jerry and Miss Shanice Hutchinson, Acting Senior Instructor at the HEART Trust NSTA were the adjudicators for the competitions.
Craig Smith of Anchovy High School won first place in the live cooking competition for his expertly prepared salted fish and red peas turned cornmeal, while Jahvaughn Smith of Green Pond High secured second place with his take on escovitch fish and mashed potatoes. In the Junior competition, Ramone Raymond of Catadupa Primary took first place followed by Ruth Gibbs of Eber Kindergarten and Preparatory School who both prepared tie-a-leaf and then Shevon Salmon from NEST Education placed third for his salted fish fritters. Miss Delceta Bernard from Catadupa Primary received the Top Teacher award for the Junior schools and Mrs. Sheron Taylor from Anchovy High received the Top Teacher award for the Senior school.
The event was hosted by Jevaughn James, Cultural Organizer for JCDC St. James, and began with a warm welcome from Parish Manager Miss Collel Blake. Parish Administrator, Miss Caydonia Young, prayed over the event.
The St. James Heritage Culinary Extravaganza aimed to spotlight the value of Jamaican cuisine as a cultural treasure, and this year’s event served as a vibrant reminder of the role of culinary heritage in shaping Jamaica’s identity. The Montego Bay Cultural Centre, Dennis Shipping and Stanford and Son Photo and Video provided part sponsorship for the event.
