Saltfish from Norway Culinary Excellence Scholarship launched at UTech

The Norwegian Seafood Council (NSC) has launched its first Saltfish from Norway Culinary Excellence Scholarship, an initiative aimed at supporting students in the School of Hospitality and Tourism Management (SHTM) at the University of Technology, Jamaica (UTech).

The scholarship is part of the NSC’s broader commitment to education and the culinary arts in the Caribbean, particularly in countries like Jamaica with strong cultural ties to saltfish.

Announced in February 2025, the scholarship targets a full-time student majoring in culinary arts and management who is passionate about culinary careers, but faces financial barriers. It provides funding for all four academic years to help cover tuition and related expenses. Applications are currently open and will close on July 31, 2025, with the award to be granted in August, ahead of the start of the new academic year.

The initiative was formally commemorated with a campus visit from Ørjan Olsen, NSC’s country director for the Caribbean and Mexico, who met with UTech leadership and toured the SHTM facilities. Olsen shared his enthusiasm for the scholarship’s potential.

“From the beginning, I thought this was a great idea and a wonderful way to celebrate the culinary traditions shared between Norway and Jamaica,” Olsen said. “Helping students achieve their degrees makes it even more special.”

Following his campus tour and interactions with staff, Olsen noted his growing confidence in the value of the initiative.

“After visiting the campus, seeing the facilities, and speaking with the staff, I’m even more confident that this is a collaboration that will benefit both sides. It’s something we should build on in the years to come.”

The NSC, a publicly owned company under Norway’s Ministry of Trade, Industry and Fisheries, has been strengthening its presence in the Caribbean through trade and educational outreach. Jamaica’s long-standing culinary connection to saltfish makes it a natural focus for such support.

Dr. Kevin Brown, president of UTech, welcomed the scholarship and stressed its importance for student success.

“This is a really special opportunity for us. We’re always seeking financial support for our students, and with over 12,000 students from a range of backgrounds, many truly need it to get through university,” he said. “We’re very grateful for this donation and hopeful that our relationship with the Norwegian Seafood Council will continue to grow.”

Norene Brown-Roomes, head of the School of Hospitality and Tourism Management, highlighted the challenges culinary students face due to the practical, hands-on nature of their training.

“Many of our students are under-served, and some are underprivileged. They sometimes have to take a semester off simply because they can’t afford tuition,” she noted. “Our programme tends to be more costly due to the practical demands of culinary training, so this kind of support is deeply appreciated.”

She also pointed to the broader national impact of investing in hospitality students.

“As Mr. Olsen noted, preparing young people for the industry is key, especially in a country like Jamaica, where tourism is such a vital part of the economy. Culinary tourism is a major driver, so when we invest in our students, we’re also investing in national development.”

Also welcoming Olsen was Richard Warren, programme director for food and beverage, who has played a key role in cultivating the university’s engagement with the NSC.

“One of the things I’m most proud of is seeing new opportunities open up for our students. I’ve personally benefited from scholarships throughout my career, and I know how transformative they can be,” Warren said.