Behind-the-scenes photos of Desouza filming a recent promotional video for the NSC where he prepared Coconut Curry Saltfish paired with Pumpkin Leaf, and an Orange Cheesecake Cocktail to complement the meal.
KINGSTON/ALESUND--Popular social media chef Rameish Desouza is set to embark on an exciting culinary adventure as he heads to Norway in March for the ultimate saltfish experience, courtesy of the Norwegian Seafood Council (NSC) and its Saltfish from Norway and Seafood from Norway brands, according to a press release.
Desouza’s trip will see him joining other chefs from all over the world as part of NSC’s efforts to deepen cultural ties between Jamaica and Norway, especially around saltfish, a staple ingredient that connects both countries. His five-day trip follows an NSC-sponsored media trip last year in April where Jamaican journalists had their own unique saltfish experience.
At just 23 years old, Desouza has already made a name for himself in the local culinary landscape, blending traditional Jamaican flavours with bold, innovative twists. From his early experiments with food at the age of seven to launching “Rameish’s Kitchen”, he has captured the attention of food lovers both locally and internationally, the release states. His creative approach – introducing dishes like ackee ice cream, cow foot pizza and signature blue rice – has made him a standout Jamaican fusion chef. Now, he’s taking his talents to Norway, eager to expand his knowledge and represent his country on a global stage.
For Desouza, this trip is more than just a learning experience – it’s a celebration of culture and connection.
“I’m absolutely thrilled to have been selected for this incredible opportunity. Norway is a beautiful country, and I’m excited to experience its rich culinary traditions first-hand. This trip is a once-in-a-lifetime experience, and I can’t wait to immerse myself in everything it has to offer,” he shared.
As part of the culinary trip, he will join chefs from different markets in a hands-on workshop where they will prepare their country’s signature saltfish dishes, culminating in the creation of Jamaica’s beloved ackee and saltfish. Armed with canned or frozen ackee, Desouza will showcase the dish’s significance, explaining its cultural ties and what makes it an irreplaceable part of Jamaican cuisine, according to the release.
Unlike a typical dining event, the chefs won’t just be cooking behind closed doors; they’ll be at the centre of a culinary showcase, preparing and discussing their dishes in front of Norwegian reporters and key players in the seafood industry in Ålesund, the heart of Norway’s seafood production.
The experience goes beyond the kitchen, as the group will tour a saltfish factory to see first-hand how it is cured and prepared before being shipped worldwide. There’s also a fishing trip planned, allowing them to immerse themselves in Norway’s deep-rooted fishing culture, as well as a visit to an aquarium and a cruise on Geirangerfjorden, a UNESCO world heritage site, to explore the country’s vast landscape, the release states.
For Desouza, saltfish is more than just an ingredient – it’s a fundamental part of his culinary identity.
“Saltfish is one of the most versatile ingredients in Jamaican cuisine, and I love working with it. It’s easy to prepare, rich in flavour, and pairs well with so many different ingredients. It’s a staple that I’m completely comfortable cooking with, whether in traditional dishes or new creations,” he said.
He’s particularly excited to witness how Norwegian chefs and seafood experts treat saltfish, drawing inspiration from their techniques and flavour pairings.
“Getting the chance to see how chefs from different cultures incorporate saltfish into their cuisine will be fascinating. I look forward to learning new techniques and broadening my perspective on how seafood is prepared globally. I plan to take what I learn and integrate it into my own recipes, creating a fusion of Norwegian and Jamaican flavours that will enhance my culinary creativity,” he added.
His passion for food innovation means that Jamaican cuisine could soon see new interpretations of saltfish dishes, blending techniques and flavours from Norway with the bold, comforting essence of the Caribbean, according to the release.
He believes saltfish has the potential to evolve even further in Jamaican cuisine, especially as chefs continue to explore creative ways to use it.
“Saltfish is already deeply embedded in Jamaican cuisine, and I believe its popularity will only grow as more chefs explore creative ways to use it. Given its versatility, I’d love to experiment with fusing Jamaican flavours with international influences, incorporating techniques from other cultures – like the ones I’ll learn in Norway – to elevate traditional saltfish dishes,” he said.
With an open mind and an adventurous spirit, Desouza is ready to dive into this experience, taking in every aspect of Norway’s seafood culture. His journey to Norway isn’t just about food – it’s about history, innovation and a deeper understanding of the connections that bring cultures together through cuisine, the release concludes.
