Jamaican cuisine captured hearts and palates at the recently concluded Toronto Food and Drink Festival (TFDF), courtesy of Chef Noel Cunningham.

His inventive take on Jamaican classics, such as ackee and salt fish, jerk chicken, and the approachable coconut curry fried red snapper with charred corn salsa, were well-received by patrons.

The TFDF, hailed as a culinary extravaganza, showcases the talents of some of the best local and celebrity chefs in Canada, afforded Cunningham, who now calls the vibrant city of Toronto home, the opportunity to represent Jamaica, April 5-7, with his innovative creations, comedic personality and culinary prowess.

On day one of the festival, Cunningham wowed the crowd with his modern approach to the national dish ackee and salt fish, transforming the classic combo into exquisite croquettes that balanced the flavours and textures with the crispy exterior giving way to a creamy and savoury filling.

The enticing aroma of jerk spices filled the Toronto Metro Convention Centre on day two of Chef Noel’s demonstration, which celebrated Jamaican jerk and its history. The audience enthusiastically anticipated the opportunity to learn about and enjoy the aromatic flavours of the world-famous jerk. Chef Noel revealed his techniques step by step, showing the audience how to get the ideal combination of heat, smoke, and spice. The crowd hung on his every word, enthralled by his love of cooking and ability to produce sensations that transported them to Jamaica’s lively streets. After teaching the audience how to make the hot jerk marinade, Cunningham demonstrated how to marinate and cook the perfect jerk chicken with complementary sides of fried sweet plantains and sweet potato mash purée to both balance the chicken’s spiciness and create a visually appealing plate.

As the festival neared its end, Cunningham presented his masterpiece: Jamaican Coconut Curry Fried Red Snapper with Charred Corn Salsa atop Polenta. Engaging the audience, he meticulously demonstrated his techniques, highlighting the importance of fresh ingredients and precise cooking methods. The dish showcased the harmonious blend of piquancy, with the creamy polenta and rich coconut curry complementing the perfectly fried red snapper and the zesty salsa adding a delightful crunch.

As he cooked, Cunningham engaged the audience by asking questions about Jamaica, further immersing them in the culinary experience with gifts courtesy of Grace Foods Canada.

Chef Noel Cuningham was, in 2022, named one of the 60 most prominent and impactful next-generation and senior leaders of Jamaican descent in the Greater Toronto and Hamilton areas.

The overwhelming support from the audience, the recognition from industry giants like Chef Mark McEwan and Chef Massimo Capra, and the partnership with Sunwing Vacations and his home country Jamaica filled him with gratitude. Chef Noel expressed his commitment to return to the festival next year.

Thursday Food shares highlights.