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For 21-year-old student University of Technology, Jamaica, Jolie-Alexis Brown, food has always been her passion, and she knew that one day she would have a career in the culinary arts.

Growing up in a family where the kitchen was the heart of everyday life, her love for food preparation not only led her to pursue a degree at Utech’s School of Hospitality and Tourism Management. It has also yielded a milestone achievement, as she is the first recipient of the Saltfish from Norway Culinary Excellence Scholarship.

Recently, Norwegian Seafood Council’s marketing agency in Jamaica, Infinity Integrated Marketing Communications and Events Limited (Infinity IMC), informed Jolie of her success. However, she was not prepared for the surprise presentation IMC and the UTech Scholarship Department had cooked up, delivering the award to her during a class.

“I saw the cameras coming in, and I was wondering what’s going on and did not even know that I would be presented with this beautiful blessing,” Brown shared, still in awe.

“I am very thankful for this scholarship, and I’m very grateful to the Norwegian Seafood Council and Mr Orjan Olsen for believing in the promise of students like me,” she expressed.

Nurturing love for food

Brown’s love for food traces back to some of her earliest memories.

“I have always loved anything food-related and frequently found myself in the kitchen,” she said, adding: “Some of my earliest memories in the kitchen were assisting my mother and baking with my grandmother.”

As she grew older, that family tradition evolved into a personal mission.

“I’ve worked part-time jobs, attended culinary workshops, watched culinary videos, did casual gastronomical research and experimented with ingredients available to me. I also participated as a judge in a community cooking competition,” the UTech student recalled.

Prepping for success

Her passion was equally evident in the scholarship interview process. Chef Patrice Harris-Henry, a Culinary Arts lecturer who was on the interview panel, remembers how Jolie stood out from the very beginning.

“She said good morning in Norwegian. She came with a Jamaican flag and a Norwegian flag so it was clear she was prepared. She also knew to talk about Norway,” Harris-Henry explained.

Beyond preparation, Brown’s creativity cemented her place as the top candidate. According to Chef Harris-Henry, the student chef tried to be as creative as possible, especially when preparing the dish that she talked about in the interview. Brown used a canned saltfish dough as a filling for cheesecake.

“I think that was very unique, and because of that, she stood out among the candidates,” Harris-Henry opined.

Jolie said her approach was rooted in both curiosity and cultural connection. She knew saltfish originated in Norway but also recognised its deep ties to Jamaican cuisine, so she researched the ingredient’s history and significance from both perspectives. Understanding that the Norwegian Seafood Council valued innovative saltfish applications, she developed a concept that reflected both tradition and creativity.

Commenting about her emotional state, she explained, “Prior to the interview, there was a mix of anxiousness and hope. My preparation helped to alleviate my nerves, and as the interview went on, my anxiousness subsided and was replaced with inspiration as I remembered there was a common goal I could help bring to fruition.”

Educational security

Orjan Olsen, NSC’s country director for Jamaica and the Caribbean, praised Brown’s achievement.

“Jolie showed exceptional creativity and passion for combining culinary arts with a strong knowledge of our heritage. We are incredibly proud to support such a promising student and wish her the absolute best,” he remarked.

The scholarship sponsors first-year students majoring in culinary arts and management who are passionate about culinary careers but face financial barriers. It provided essential funding to cover tuition and related expenses for all four academic years.

The true value of the scholarship lies in the financial security it provides, a point UTech President Dr Kevin Brown eagerly emphasised.

“At UTech, we consider ourselves a people’s university, and that means we have students from diverse backgrounds, many of [whom] come from challenging economic circumstances.” He shared.

The president added that the scholarship “will allow her to focus on her studies and know that her financial needs have been taken care of”.

For Jolie-Alexis Brown, this moment is both a launchpad and a promise to herself.

“Ultimately, I aim to be an international, multifaceted chef. My hope is to share Jamaica with the rest of the world. What better way to do that than share our cuisine? After all, our personality, heritage, language, warmth, strength and vigour are all embedded in our cuisine,” she said.

The UTech student also looks forward to giving back, “and being able to pour into my community and my fellow students with this honour”.

With the Saltfish from Norway Scholarship, Jolie-Alexis Brown now has the freedom to chase her international ambitions while remaining rooted in the community that nurtured her passion.