Kingston, Jamaica, July 29, 2008: A number of chefs from some of the island’s finest and best-known restaurants, bistros and hotels, in Kingston, St. Andrew, St. Ann and St James, will be enjoying creative workshops with the popular Chef Dada of Brazil.Dubbed the "Saltfish Culinary Adventure” the three one-day exclusive workshops which will be held at the Hilton, Kingston, is sponsored by Seafood from Norway. Chef Dada will be in Jamaica from Monday, September 1 to Wednesday, September 3, sharing new and non-traditional methods of creating tasty saltfish dishes, gourmet style.
From humble beginnings, very early in her life, Chef Dada seemed to have “the touch” and somehow knew precisely what to add in what quantities in order to add flair and flavour to traditional dishes or ordinary tastes. She has traveled the world transforming mundane, black and white meals into exciting, colourful culinary experiences.
Like Dada, most Jamaicans also share a fond memory of saltfish, whether as part of the national dish, or used along with callaloo, fried in fritters, roasted and eaten with yam, Mainly utilized as a means to stretch a meal on the average Jamaican table, saltfish has been a part of the Jamaican diet since the 1700’s when it was introduced by the Dutch.
Jamaica is one of few nations across the world, which include saltfish as an important part of the diet of their people but compared with other countries such as Brazil, Portugal and Greece, Jamaicans use the fish in a limited way. There are said to be over 1,000 ways to prepare saltfish. While for Jamaicans its inclusion usually signals basic dishes, in other cultures, saltfish is a central part of fine dining experiences, and is used in high-end hors-d’oeuvres and entrees.
Among those who have signed on to take part in the ‘Culinary adventure’ are Executive Chefs, Norma Shirley, Norma’s on the Terrace, Jose Riquelme, Sunset Jamaica Grande, Leon Meredith, Jamaica Pegasus, Stephen Sowa, Half Moon Hotel, and Kingsley McGregor, Strawberry Hills.
The National Training Agency is also on board as four representatives of the HEART/NTA Runaway Bay Training Centre are registered to participate.
Svein Wara of the Norwegian Seafood Export Council said he hoped “These workshops will promote greater use of their nutritious products in seeking to promote a broader use of saltfish,” commented Although it is so integrally linked to local cuisine and culture, Jamaica imports most of its salted fish (saithe) from Norway.
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Contact: Nanda Dukharan 926 6740
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