Saturday, May 10, 2025
Jamaica Tourism has launched a groundbreaking culinary training program aimed at empowering local chefs and strengthening the island’s global appeal as a top gastronomic destination. In collaboration with prestigious culinary institutions such as the American Hotel & Lodging Educational Institute, the American Culinary Federation, and the HEART/NSTA Trust, this comprehensive program is designed to elevate the skills of sous chefs from six of Jamaica’s leading hotel chains. By providing internationally recognized certifications and specialized training, Jamaica Tourism is setting a new standard for culinary excellence. The initiative not only focuses on enhancing the culinary workforce but also aims to position Jamaica as a competitive player in the global culinary tourism market, ensuring that the island’s vibrant food culture attracts more international visitors. This move reflects the country’s commitment to transforming its culinary landscape, building a workforce capable of delivering exceptional dining experiences, and increasing its appeal to tourists who are increasingly seeking high-quality food experiences.
The Jamaica Centre for Tourism Innovation (JCTI), a division of the Tourism Enhancement Fund (TEF), is launching an innovative initiative aimed at boosting Jamaica’s culinary industry and elevating the island’s reputation as a premier global culinary destination.

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This groundbreaking 12-month program, which began on May 5, unites 25 sous chefs from six of Jamaica’s top hotel chains in an unprecedented collaborative effort. The initiative’s primary objective is to strengthen Jamaica’s culinary capacity, providing opportunities for professional growth and skill enhancement for those working in the tourism and hospitality sector.
The program is delivered through a strategic partnership between the JCTI, the American Hotel & Lodging Educational Institute, the American Culinary Federation, and HEART/NSTA Trust. This partnership ensures the program’s global recognition and a high standard of training for participants, which includes a combination of theoretical coursework and practical training across multiple culinary disciplines. The program’s structure is designed to help participants grow both in technical skills and managerial expertise, which will be essential as they move forward in their careers.

At the end of the year-long program, participants will receive two internationally recognized qualifications. These credentials include the ManageFirst Professional certification from the National Restaurant Association and the Certified Sous Chef designation from the American Culinary Federation. These credentials are significant for professional development in the culinary industry, ensuring that the graduates of this program possess the skills and knowledge to excel in high-end culinary settings.
The inaugural cohort of the program includes sous chefs from prominent hotel chains across Jamaica, such as Princess Senses the Mangrove & Princess Grand Jamaica, Iberostar Resorts, Hilton Rose Hall Resort & Spa, Jewel Grande Montego Bay, Grand Palladium Jamaica Resort & Spa, and Hyatt Ziva and Zilara Rose Hall. These hotels are leaders in the tourism industry, ensuring that the participants have access to a broad range of expertise and the most current practices in hotel and culinary management.
This program is structured into quarterly modules, with each module offering a blend of classroom-based education and immersive, hands-on culinary training. This combination allows chefs to apply their learning in real-world environments, refining their skills in various specialized culinary areas. The first quarter of the program included the SERV Safe Manager training and certification, which was facilitated by Dr. Shelly-Ann Whitely-Clarke and Professor Kevin Scott of Go Global Food. SERV Safe Manager certification is recognized globally and provides an essential foundation in food safety, which is a critical aspect of any professional kitchen.
Throughout the year, participants will rotate through several specialized culinary areas, gaining exposure to various aspects of the culinary arts. These areas include pastry, garde manger (cold kitchen), hot kitchen, specialty cuisines, classic soups and sauces, and butchery. These rotations provide a well-rounded experience and help participants master various techniques, expanding their culinary repertoire and versatility in the kitchen. Such a comprehensive approach ensures that the chefs are not only skilled in their traditional roles but are also equipped with the ability to manage different kitchen stations and adapt to the diverse demands of a high-end culinary operation.
On the academic side, the program will also cover several important management topics that are integral to a successful career in the culinary and hospitality industry. These include foodservice cost control, hospitality and restaurant management, human resources management, and the fundamentals of food and beverage management. These courses are designed to provide participants with a holistic understanding of the operational side of the food and hospitality industry, enabling them to take on leadership roles in the future.
One of the key benefits of this program is its focus on upskilling tourism workers in Jamaica. The hospitality industry is a cornerstone of Jamaica’s economy, and by improving the culinary skills of those working within the sector, the country can further position itself as a global leader in tourism. In particular, the program is a response to the growing demand for high-quality culinary experiences among tourists. By training local chefs to a global standard, the initiative aims to enhance the overall visitor experience in Jamaica, helping the island maintain its competitive edge in the international tourism market.
The importance of culinary tourism cannot be overstated in today’s competitive global tourism market. Travelers are increasingly seeking authentic, high-quality food experiences when they visit new destinations. As such, a well-trained, highly skilled culinary workforce is essential to attracting more international visitors to Jamaica, who seek exceptional culinary offerings to complement their vacations. By providing this training program, Jamaica is not only investing in the professional development of its workforce but is also contributing to the long-term sustainability and growth of its tourism sector.
The strategic partnership with the American Culinary Federation and the American Hotel & Lodging Educational Institute ensures that the curriculum adheres to international standards and provides participants with globally recognized credentials. These qualifications will be valuable assets to the chefs, as they can be used to further their careers both within Jamaica and internationally. The chefs will leave the program with enhanced expertise, making them more competitive in the global culinary job market.
Through this collaboration and focused effort on skill-building, the JCTI aims to transform the local culinary landscape, making Jamaica a more appealing destination for food lovers and tourists. The impact of this program is far-reaching, as it will positively influence not only the participants but also the broader tourism sector and the local economy.
Jamaica Tourism has launched a groundbreaking culinary training program to empower local chefs and enhance the island’s global gastronomic reputation. This initiative aims to elevate the culinary workforce through internationally recognized certifications, positioning Jamaica as a competitive culinary destination and boosting its tourism appeal.
In conclusion, this initiative is a bold step toward transforming the culinary tourism landscape in Jamaica. By equipping chefs with internationally recognized skills and qualifications, the program promises to improve the quality of the island’s culinary offerings and increase its appeal as a global gastronomic destination. As the program progresses, it will undoubtedly have a lasting impact on the local workforce and Jamaica’s tourism industry, further solidifying its place as a top destination for travelers seeking extraordinary culinary experiences.

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Tags: culinary tourism, Culinary Training, hospitality training, Jamaica Tourism, Tourism, Tourism news, travel industry, Travel News

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