The Jamaica Jerk Chicken Championship was created out of respect for the craft.
Jerk has deep roots in Jamaica, shaped by Maroon ingenuity and generations of cooks who learned to work with fire, time, and restraint. It has always been more than a recipe. It is a way of cooking and a way of thinking.
As jerk became more visible beyond Jamaica, it was often celebrated without being evaluated. The Championship was created to offer a setting where jerk cooking could be judged thoughtfully and fairly, without turning culture into performance.
The result is a competition that honors where jerk comes from while allowing the cooking to speak for itself.
The Championship is evaluated by a five judge panel made up of three Jamaican judges and two international judges.
Each judge brings experience, perspective, and respect for the craft. All judges hold equal authority, and every score carries the same weight.
Judging is blind and conducted using a clear rubric focused on execution, technique, and adherence to jerk tradition. Cultural acknowledgment is foundational, but outcomes are determined by what happens on the fire.
The process is designed to be fair, deliberate, and transparent.
Participation in the Jamaica Jerk Chicken Championship is intentional and considered.
Cooks with meaningful experience in jerk cooking are invited to apply. Prior recognition at other jerk or food events is welcomed and considered as part of a holistic selection process.
The goal is not quantity, but care. Each participant is selected with respect for the craft and the setting.