RUNAWAY BAY, St Ann — Today is the third and final day of a display of culinary skills by acclaimed chefs, such as Brian Lumley and Ravi Anne, part of HEART College of Hospitality Services’ (HCHS) push to showcase the ties between food and technology.

On Wednesday, the first day of the event, a research and development science, technology, art and Mathematics (STEAM) lab was launched in keeping with the wider theme of ‘The Future of Food — Changing food through Technology’.

Speaking at the launch and official opening of the STEAM lab, HEART/NSTA Trust Managing Director Taneisha Ingleton explained that the lab dovetails with the work HCHS has done for the past 36 years.

“Heart College of Hospitality Services has a track record of nurturing some of the top service personnel in the hospitality industry. They are a shining example of what Jamaica has to offer in terms of world-class hospitality experience and it equips students to compete in the global market.

“The STEAM lab is set to allow our trainees the opportunity to further be educated about the integration of science, technology engineering, arts and mathematics in the production and preparation of food,” said Ingleton as she argued that “This will in the future promote them to high-demand careers.”

More than 85 per cent of HCHS graduates seek out jobs in the local tourism industry, so it was no surprise that the event was also attended by chairman of the Ocho Rios Chapter of the Jamaica Hotel and Tourist Association (JHTA), Vana Taylor.

“This facility has produced some first-class chefs; that has allowed our business to excel. The JHTA is embedded with the HCHS; one can’t do without the other. Our industry is tourism and without this establishment providing the staff we require we couldn’t operate our businesses. It is like a marriage; we can’t do without each other,” Taylor stated.

Over the three days of the event, students will have an opportunity to flex their culinary muscles during cook off contests and displays. They will also be able to soak up the knowledge provided by masters of their craft.

On day one, HCHS graduate and globally recognised chef Lumley drew on his extensive knowledge to educate his audience about Jamaican cuisine and its origins. Delivering the main address during the event was another HCHS alum, the equally revered Executive Chef Ravi Anne.

“This institution provides all that is needed for the tourism industry to function today because without HEART I would say that the hospitality sector cannot perform. All the entry level employees that are in the hospitality industry are provided by this institution. I speak of world-class chefs who perform around the world, because they perform well not only in Jamaica but also when they travel,” Ravi pointed out.

Over the three days of events, emerging chefs, product developers, culinologists, and foodies have a chance to rub shoulders. The goal is to facilitate networking and alignment with partners in the agriculture and culinary (hospitality) value chain. Activities and addresses by local and international participants will delve into areas including fundamentals of culinology, emergence of gastronomy engineering, and contemporary Caribbean cuisines.