The School of Hospitality and Tourism Management of the University of Technology (UTech) is poised to take more of Jamaica’s indigenous foods to the dining tables of homes, restaurants, and the hotel and hospitality industry, thanks to the research work being done by Janeen McNish, lecturer in Culinary Arts Production and Experimental Foods, and her students who are pursuing the Bachelor of Science in Food Service Management. The group has been using indigenous foods to create gourmet dishes in an attempt to promote healthy eating habits, moving away from industrially derived foods, which can have adverse effects on dietary quality and health.

McNish’s creativity knows no bounds as she has found innovative ways to prepare various gourmet desserts, snacks and pickles using local fruits and vegetables such as banana, jackfruit, tamarind, breadfruit, locust (‘tinking toe’) and ackee. Her comestibles include jackfruit cheese cake, pickled jackfruit, pickled tamarind, candied apples, ‘cho cho’ and ackee soup. These innovations have been displayed at the Jamaica Observer’s Annual Food Awards and at UTech’s annual Hospitality and Tourism Day at which final-year students exhibit their final research projects.

“I encourage my students to think outside of the box and creatively deliver,” said McNish, noting that students must be given the leverage to find new ways to use Jamaica’s indigenous foods and fruits. She believes that this creativity should give the UTech graduate an edge over his or her counterparts who embark on a career in the food and hospitality industry. UTech graduates an average of 45 students each year who pursue the BSc in Food Service Management. These students are gainfully employed in a variety of positions in the food service industry locally and overseas.

In her lectures McNish implores her students to acquire entrepreneurial skills to complement their training. “Education must be relevant and specific to the needs of the society at any given time, so if I am training a group of students I must train them for what they will pursue when they graduate, not what currently obtains, as the industry continuously changes,” she said. It is, therefore, important that her students see the linkages between the industry and what they are being taught in order to create opportunities for themselves and make a difference to the economic growth and development of Jamaica.

Health and Economic Benefits

A keen entrepreneur, McNish noted that there are many economic benefits to be derived from the use of our local foods. Emphasis must be placed on the tourism sector’s use of locally produced products to boost the industry’s output, which would also foster growth of small and medium business enterprises and the country’s agricultural sector. These are sectors that can promote growth and generate new jobs and enterprises. She also noted the health benefits to be derived from using our local foods. Natural foods contain no preservatives or other additives that can be harmful to the body. Very little vitamins and minerals are lost during the preparation process and they also contain more fibre.

McNish has expressed a desire to see her passion for indigenous food preparation extend beyond UTech. She considers the initiative a very feasible business opportunity and would welcome appropriate investors to partner with the university.

Innovative preparations using Jamaica’s indigenous foods

Ackee and saltfish pizza

Ackee Cheesecake

Green Banana Lasagna