You Got Served: Culinary Champs Heats Up For 2017

Author:  Kristen Laing
The first Regional Culinary Championship organized by the Jamaica Cultural Development Commission (JCDC) will served up this Friday, April 7, 2017 in the Northern Region, where budding chefs and foodies will showcase their culinary talents and compete in several exciting and innovative categories, including - Special Diets (Live Cooking), Fruit and Vegetable Carving, Sweet Treats, Mixology, Dutchie Dash and Hot-off-the-Grill. The featured competitors will be primarily from St. Mary, St. Ann and Portland.

thumbnail Participants prepare their Meal in the Jamaica Culinary Arts CompetitionThe Northern Region Culinary Champs will be held the St. Mary’s Anglican Church, Port Maria starting from 9 a.m. and in addition to the live competitions, will feature farmers ’ market, sponsors booth and giveaways, kiddies’ village and outside broadcasts.

According to Paula Williams, JCDC Culinary Arts Development Specialist, “The Culinary Champs promises to be exciting and engaging as the competitors focus on presenting local foods in a creative way. We look forward to some amazing meals and can’t wait to get the participants and the public involved.”

“We will also be taking on spot entries in the sponsored products category and the Dutchie Dash segment, so if your specialty is a one pot meal, please come out and join us!” Williams continued.

Regional Champs

The Central Regional Champs follows on Wednesday, April 12 at the Kendal Camp Ground in Manchester. The Eastern Region is next on Friday, April 28, at the Mico University College in Kingston. While the Western Region Champs will close out the competition on Wednesday, May 3 at the Hollis Peter Lynch Auditorium in Montego Bay, St. James.

The Jamaica Culinary Arts Competition is Jamaica’s premier culirary competition and specializes in showcasing the creative talents of Jamaicans in the culinary arts, while promoting healthy lifestyle and wellness. The competition also seeks to encourage innovative and creative use of local foods and to stimulate creative talents and provide opportunities for exploring the economic potential of local foods.

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