Jamaica’s Minister of Tourism, the Hon. Edmund Bartlett, lauded the initiative, stating, “This effort by the JCTI underscores our commitment to building a highly skilled and certified workforce that can compete on the global stage. Our culinary traditions are a core part of brand Jamaica, and by developing local evaluators and chefs, we are ensuring that our rich flavours and culinary excellence remain central to our tourism offerings. This initiative is a testament to our vision of fostering innovation and excellence in every aspect of the tourism industry.”
Jamaican executive pastry chef Dexter Singh recently joined three other top culinary experts to evaluate seven culinary students at the Montego Bay Community College Culinary Lab for the ACF’s Culinarian Certification (CC) Level. While conducting evaluations, Chef Singh, a ACF Certified Executive Pastry Chef, was also assessed to become an evaluator under the American Culinary Federation (ACF) framework. This initiative underscores the JCTI’s commitment to rebuilding a robust pool of local evaluators.
The team of evaluators included Chef Samuel Glass, a professor at the School of Hospitality, Tourism and Culinary Arts at Centennial College in Canada; Executive Chef Andre Ellis, Boonsboro Country Club, Virginia; and Certified Culinary Educator Elaine Davis.
Dr Shelly-Ann Whitley-Clarke, JCTI’s Analyst for Recruitment and Liaison Services and ACF Administrator, outlined the rigorous process candidates undertake to achieve certification. She explained that candidates must first secure approval from the American Culinary Federation (ACF) before embarking on three months of intensive preparation, guided by their culinary educators. The preparation includes both written and practical components, ensuring candidates are thoroughly equipped for the examination. Dr Whitley-Clarke emphasized that certification by the ACF is only granted to those who meet the required standards in both aspects of the assessment.
Chef Glass praised the overall performance of the student chefs, noting “Overall, the students were pretty good. I believe they all met the standards for the American Culinary Federation. Some were stronger than others, but the big thing is that there were no major sanitary violations, which is always a good thing to see.”
Sanitation violations are grounds for immediate disqualification, underscoring the critical emphasis on hygiene in the certification process.
While applauding the students’ efforts, Chef Glass encouraged greater incorporation of Jamaican culinary traditions in their dishes.
“This is the fourth time that I’ve done the exams in Jamaica, and I think what a lot of students have to try to do better is to incorporate Jamaica into their exam. Don’t cook to North American or European standards. Jamaica has big, bold flavours. I would have loved to see somebody do a curry or jerk rub on their chicken,” he said.
By hosting the certification exams locally at an ACF-approved site, JCTI ensures accessibility and support for Jamaican students. The organisation sponsors evaluators’ air travel and lodging, covers students’ ACF fees, purchases ingredients for the students and pays for one year of ACF membership upon successful certification.
Chef Singh’s journey is a testament to perseverance and the importance of mentorship in the culinary arts. Starting his career at the Jamaica Pegasus in Kingston in 2015, he credits Chef Anthony Walters for recognising his potential and nurturing his pastry-making skills.
Chef Singh later won the Taste of Jamaica competition in Montego Bay, earning the title of Pastry Chef of the Year in 2016 and 2017. He represented the Caribbean in Miami, where he won a silver medal as part of a team and a bronze medal for his pastry creations.
A turning point in Chef Singh’s career came during his tenure at the Cardiff Hotel & Spa, when his exceptional lemon curd caught the attention of JCTI’s Director, Carol Rose Brown. This led to opportunities for further professional development and certification.
Reflecting on his achievements, Chef Singh stated, “It is an amazing thing to know that I am the first in the island to achieve this great feat as a Certified Executive Pastry Chef.”
Through initiatives like these, the JCTI continues to elevate Jamaica’s culinary landscape, fostering local talent and strengthening the is land’s competitive edge in the global tourism industry.
PHOTO CAPTION: All seven students who took the recent American Culinary Federation’s Culinarian Certification (CC) Level examination at the Montego Bay Community College’s Culinary Lab achieved passing grades, earning their certification under the guidance of a four-member evaluation team. The newly certified chefs (standing from left) are Rianna Wright, Reynardo Wallace, Jevanae Jones, Dylan Elliott, Leian Simpson, Deshantae Barrett and Tanisha Brown. Seated (from left) are their evaluators: Executive Chef Professor Sam Glass, Executive Pastry Chef Dexter Singh, Certified Culinary Educator Elaine Davis, and Executive Chef Andre Ellis.
Tags: Edmund Bartlett, Jamaica Centre for Tourism Innovation (JCTI), Jamaican culinary