As the countdown to the 2026 Jamaica Observer Table Talk Food Awards continues, so does its mission to nurture the next generation of culinary talent.

On Wednesday, May 27, six students from the University of Technology, Jamaica (UTech) School of Hospitality and Tourism Management were recipients of Jamaica Observer Table Talk Food Awards scholarships and bursaries.

From a competitive field of eight candidates, third-year students Anna-Kaye Doyle and Kia Campbell, and second-year student Tyssanne Thomas secured full scholarships. Meanwhile, second-year students Khalisa McLean, Kanye Swaby, and Yolan Davis received bursaries following engaging interviews led by the awards’ conceptualiser, Novia McDonald-Whyte. These sessions explored the candidates’ motivations, academic aspirations, and their visions for elevating the culinary industry.

Before the interviews commenced, McDonald-Whyte impressed upon the candidates the importance of introducing innovative ideas capable of elevating the nation’s culinary profile.

“We are a small country. But we certainly do punch way above our weight. I want to hear about culinary innovations and what you are going to bring to the table,” McDonald-Whyte said. “We want to know that we are proud of who we are, proud of our food, and that somebody here is about to create something that the world will crave.”

For Campbell, a Japanese-Jamaican and the first in her family to attend university, the weight of the recognition and the responsibility it carries was deeply felt by her and her fellow recipients alike.

Congratulating Jamaica Observer Table Talk Food Awards scholarship recipients Anna-Kaye Doyle (third left), Tyssanne Thomas (fourth left) and Kia Campbell (centre) on their achievement were (from left) Jamaica Observer Managing Editor Miguel Thomas, guest Food Awards judge Angelique Beaubrun, Jamaica Observer Table Talk Food Awards conceptualiser Novia McDonald-Whyte, UTech Chief Technical Officer Dr Garcia Green-McLennon, UTech Acting Scholarship Officer Terry-Ann Rhule, School of Hospitality and Tourism Management lecturers Patrice Harris-Henry and Camille Jackson. (Photo: Naphtali Junior)

“This opportunity will open doors for us and we will definitely take full advantage of it, continue to do our best. Be grateful and contribute to this growing industry,” Campbell said.

For Doyle — who balances full-time work and studies as the sole breadwinner for her mother and son — the award represented a full-circle moment, offering her the opportunity not only to be more present in her academic life but also to meet the high expectations set by the judges.

“With the access that the scholarship will give us as well as the continued tutoring from our lecturers, it is feasible to get to the level that Ms McDonald-Whyte is holding us,” Doyle shared.

Having once had to overcome her own hurdles as a picky eater, Thomas — who secured the Novia McDonald-Whyte Scholarship — is now motivated to inspire the next generation of culinary talent.

“I want to be an inspiration to future generations. So I do see myself living and marching [into my purpose] confidently and successfully,” Thomas said.

Bursary recipient Davis, whose passion for cooking was sparked by her grandmother, expressed immense gratitude not only for the recognition but also for the faith placed in her by both her lecturers and the judging panel.

“This also means that there are persons out there still willing to motivate us and put a lot of effort into our future and the future of the culinary industry,” Davis said.

Beaming with pride, UTech Chief Technical Officer Dr Garcia Green-McLennon expressed her excitement regarding the potential of the students, who are now free of the financial burden.

“When you hear the back stories to how they got into food, why they are there and why they continue to strive and excel despite challenging circumstances, you understand that there is a passion that drives what they do,” Green-McLennon said. That in and of itself says that the future looks great for food.”

Now in its 27th year, the Jamaica Observer Table Talk Food Awards continues its rich legacy of supporting the next generation of culinary talent by offering scholarships to UTech students enrolled at the School of Hospitality and Tourism Management. Designed to lift local culinary standards, these scholarships provide vital assistance to students working diligently to lead the industry tomorrow. To date, the scheme has distributed upwards of $20 million in bursaries and scholarships to more than 60 recipients.

Photographer: Naphtali Junior