IN a dynamic and inspiring culinary exchange, aspiring sous chefs from Boy’s Town HEART Academy in Kingston were recently immersed in a hands-on educational tour at Sandals Dunn’s River resort. The resort also played host to 29 students enrolled in the hospitality, villas and food and beverage 2 programme with the National Council on Technical and Vocational Education and Training, along with two lecturers from the Portmore Community College, Old Harbour campus.

The initiative forms part of Sandals Resorts’ ongoing commitment to empowering Jamaica’s youth through exposure to meaningful career paths within the island’s expanding hospitality sector. Recent participants in the programme also included students from Jamaica College and Foga Road High, with other Sandals properties, such as Sandals Royal Plantation, hosting students from Ferncourt and Iona High schools.

Currently enrolled in a two-year professional programme at Boy’s Town HEART Academy, the trainees are being groomed in key culinary disciplines, having completed the commis and chef de partie segments, and are now preparing to sit their final sous chef examinations.

During the visit to Sandals Dunn’s River, the chefs were given a guided tour of the resort’s state-of-the-art kitchen and dining facilities, featuring a rich array of international cuisines including Greek, Italian, French, Asian, Latin American, and authentic Jamaican fare.

The highlight of the day was a compelling session led by Executive Sous Chef Rockwayne Barrett, who delivered an in-depth lecture on the roles and responsibilities of sous and executive chefs in today’s hospitality industry.

“Whether you choose to pursue a culinary career in hotels, restaurants, or aboard cruise ships, hard work and dedication are essential,” Barrett emphasised.

He encouraged the students to continuously seek knowledge and hone their craft to remain competitive and valuable in the industry.

Barrett also underscored the vital leadership aspect of the sous chef role, pointing out that in addition to food preparation, sous chefs must master team supervision, menu planning, and kitchen operations management.

The culinary tour included live demonstrations, showcasing expert sushi techniques and pastry artistry — offering students a taste of the high standards upheld at Sandals Resorts.

Trainee chef Shawn Carnegie described the experience as transformative,

“It was truly amazing. Touring a world-class kitchen and interacting with the executive culinary team was both inspiring and educational. This experience has been a powerful motivator as we approach the final phase of our training. The facilities were unmatched, and the standards were eye-opening.”

Carnegie also lauded the hospitality extended by the resort staff.

“We were treated like valued guests. Everyone was so warm and welcoming. This is the type of environment we aspire to join after graduation.”

Deryk Meany, general manager of Sandals Dunn’s River, shared his enthusiasm about the initiative’s impact.

“Our ‘Tourism in Schools’ experience is designed to bridge the gap between theory and practice for hospitality students. Many have studied the industry in classrooms but have not yet experienced the realities of working in a luxury resort environment. The feedback has been overwhelmingly positive. We’re honoured to host not only these bright, passionate young students but also the more experienced chefs and provide a window into the vast career opportunities available in Jamaican tourism.”

According to Dominique Lewis-Robinson, lecturer at the Portmore Community College, Old Harbour campus, “We as a college are working to provide the widest possible exposure to our students by incorporating educational tours as a teaching method”.

“This is to have students getting a first-hand view of the industry and to enhance concepts that have been taught. This opportunity has been eye-opening for our students. Seeing the operations of such a prestigious resort first-hand has not only reinforced their theoretical knowledge, but has also given them a greater appreciation for what the hospitality industry entails. It’s an experience they will carry with them as they make decisions about their future careers,” she said.