Seasoning stars
JCTI upskills 25 sous chefs to reduce hotel industry’s dependence on foreign talent
Published:Monday | August 4, 2025 | 12:09 AMJanet Silvera/Gleaner Writer
WESTERN BUREAU:
Twenty-five rising Jamaican culinary stars are being groomed for executive chef roles, as the hospitality industry tackles a shortage of certified local kitchen managers, a gap that has often led to the importation of foreign talent for prized positions.
Drawn from six major hotel kitchens across the island, the group comprises some of the country’s most promising sous chefs. They are now enrolled in a rigorous one-year certification programme designed to sharpen both their technical expertise and theoretical knowledge, equipping them to lead in the fast-paced world of professional cuisine.
The course began in May and will run until April next year, covering practical and managerial aspects of the profession. It is being coordinated by Dr Shelly-Ann Whitely Clarke of the Jamaica Centre for Tourism Innovation (JCTI), an arm of the Tourism Enhancement Fund.
The initiative is a collaborative effort involving the JCTI, the American Hotel and Lodging Educational Institute, the American Culinary Federation, and the HEART/NSTA Trust.
Last month, Whitely Clarke supervised revisions and exams for the ‘Controlling Food Service Costs’ module, a core aspect of the training focused on budgeting, food planning, and kitchen financial management.
“We want to develop our existing stock of supervisors and sous chefs so they can eventually be promoted,” she explained. “A lot of cooks in hotels start out with potential, and while many are promoted from within, they’re not necessarily trained. That’s where we fall short.”
She noted that the role of an executive chef goes far beyond the stove.
“You can’t blame hotels when they look overseas. Executive chefs aren’t just about cooking; they’re leaders, menu designers, and financial managers. They control food costs and run efficient kitchens. That requires training.”
Although Jamaica has several top culinary institutions, Whitely Clarke said many of the best students are recruited overseas. Meanwhile, those who stay, particularly graduates of the HEART programme, often skip certification, leaving them ineligible for promotions when top positions become available.
“A lot of times, once they learn the basics and start earning, they don’t feel the need to continue formal training,” she added. “But being a chef is not just about being a cook. If you can’t manage food costs or staff effectively, it becomes extremely difficult to lead.”
Still, she remains optimistic, noting that the practical experience these chefs already have in their hotel kitchens gives them an edge.
“The idea is that, with this formal training added to their real-world experience, they are more likely to be promoted.”
Though some hoteliers still lean towards hiring foreign executive chefs, many are shifting focus, investing in their teams and nurturing Jamaican talent from within. The six participating hotels are leading that charge, committing to the future of their culinary departments.
In addition to restaurant management and other modules, candidates who successfully complete the programme in April will sit the internationally accredited sous chef certification exam administered by the American Culinary Federation.
At the Princess Grand Resort in Hanover, where Tuesday’s exam was held, emotions ranged from calm to anxious. The test’s heavy focus on mathematics and financial analysis posed a challenge for many candidates, a weak point some readily admitted.
“My job is already demanding. I operate somewhere between a supervisor and a manager, so you can imagine juggling that with this programme,” said Garth West, a sous chef at Dream Rose Hall Resort and Spa in St James.
“But the training has opened my eyes. You get the practical on the job, but now I am getting the theory to back it up. There are things I used to overlook, and now I can pause, reassess, and see the bigger picture.”