The North Carolina Jerk Fest

The Fourth Annual North Carolina
Jerk Food Festival

Saturday, September 23rd, 2017 

West Point on the Eno Amphitheater
5101 N Roxboro Rd, Durham, NC 27704
8:00am – 6:00pm

Jerk Wing Eating Contest

The Jerk Wing Eating Contest is free to all attendees. Like us on Facebook for a chance to be selected.
Like us on Facebook

Jerk Fest Cooking Demo

Learn to cook Caribbean inspired cuisine
Enjoy food samples
Participate to win prizes from our sponsors
Meet celebrity chefs
Collect menu cards

The Fourth Annual North Carolina Jerk Fest 5K
8:00am Saturday, September 23rd, 2017

West Point on the Eno Amphitheater
5101 N Roxboro St, Durham, NC 27704

$35 before August 31st | Regular price $40 | 17 and under $20 | On race day $45 (adults only)

Awesome post-race party featuring live music, authentic Caribbean food, drinks and giveaways from our sponsors and partners.

Medals • Dri-fit T-shirt • Jerk Chicken • Live Music • Beer • Chip Timing

Packet Pickup:

September 22nd, 2017
4:00 pm - 7:30 pm
Fleet Feet Durham
6807 Fayetteville Rd #105, Durham, NC

September 23rd, 2017
7:00 am - 7:30 am
West Point on the Eno, 5101 N Roxboro St, Durham, NC

Sign up below for a chance to compete in the Jerk Wing Eating Contest!

Jerk Wing Eating Contest
  • First, Last Name*
  • Email Address*a valid email address
  • Phone Number*including area code
  • Waiver This waiver impacts your legal rights, please read carefully In consideration of my being allowed to participate in NORTH CAROLINA JERK FESTIVAL JERK WING EATING CONTEST and to benefit from any associated prizes that may be awarded. I HEREBY AGREE AS FOLLOWS: I HEREBY ASSUME ALL RISKS INVOLVED IN MY PARTICIPATION IN THIS COMPETITION. I HEREBY RELEASE, WAIVE, DISCHARGE AND COVENANT NOT TO SUE: CARIBSPLASH, NORTH CAROLINA JERK FESTIVAL , its employees or owners, volunteers, other participants, promoters, sanctioning organization or any subdivision thereof, owners and leasees of the premises used to conduct said events, and each of them, all for the purposes herein referred to as ‘releasees’ from all liability to the undersigned, his/her personal representatives, assignees, heirs, and next of kin for any loss or damage on account of injury to person (including death) or property. I HEREBY AGREE TO INDEMNIFY, SAVE AND HOLD HARMLESS the releasees, and each of them, from any loss, liability, damage or cost they may incur due to the presence of the undersigned in anyway while participating in any event and whether caused by the negligence of releasees or otherwise for losses, damages (including attorney’s fees) which may be brought against me or against any of them by anyone claiming to be injured (including death) as a result of any injury caused by me or injury to my or the claimant’s property which may occur as a result of my participation. EACH OF THE UNDERSIGNED FURTHER EXPRESSLY AGREES that the foregoing release, waiver and indemnity agreement is intended to be as broad and inclusive as is permitted by law in the State of North Carolina and that if any portion thereof is held invalid it is agreed that the balance shall continue in full force and effect. THE UNDERSIGNED HAS READ AND VOLUNTARILY SIGNS THIS RELEASE, WAIVER AND INDEMNITY AGREEMENT and further agrees no oral representations and inducements apart from the foregoing have been made. NORTH CAROLINA JERK FESTIVAL JERK WING EATING CONTEST and eating competitions in general are inherently dangerous activities, and all participants expressly and voluntarily assume the risk of any and all injury and damage that may result from the participation in eating competitions. Participants understand that such risks include, but are not limited to possible bodily injury, partial or total disability, paralysis, death or other injuries or damages. Selection of participation in the event and the risks of loss, damage or injury shall at all times remain with and be borne by each participant. Participants will be required to execute a Waiver of Liability, Release, Assumption of Risk and Indemnity Agreement before participation.
  • I Agree to all terms and conditions*
  • 5

2016 Jerk Fest Cooking Demo Chefs

Chef Jimmie Jackson, NC Jerk Fest Champion 2014

Chef Jimmie Jackson was born in the D.C. Metro Area, but grew up and currently resides in Atlanta, GA. Jimmie is the proud owner of Jimmie’s Jerk Chicken (JJC), a growing Jerk and BBQ seasoning company that markets an award winning seasoning filled with Caribbean-flavored spices that he likes to call “American Jerk”. Jimmie grew up learning about Jamaican culture from his step father (Mo Bay) and incorporates Caribbean flavors in all his culinary dishes. Jimmie currently applies his culinary skills at Muss and Turner’s (top 25 deli’s in America by Food & Wine) in Atlanta, GA while completing a degree in Business Studies.

Encouraged by his friends and family, Jimmie has competed and won several Jerk cooking competitions, including Atlanta, North Carolina, Miami, and Oakland, CA. Jimmie won the NC Jerk cook-off competition in 2014, the Publix cook-off at the South Florida Jamaican Jerk Festival in 2013, Top Chef at Atlanta Caribbean Jerk Festival in 2012 and placed 2nd in Oakland People’s Choice Jamaican Jerk cook-off in 2015.

Jerk Cook-Off Competition


The goal is to promote the flavors of the Caribbean and highlight the extraordinary talents and creativity of the local community through the Culinary Arts.
The winner of the competition will have 365 days of bragging rights as the North Carolina Jerk Fest Cook-Off Champion, trophy and other prizes.

The Jerk Cook-Off is open to Chefs, Professional Cooks, and/or Amateurs. THE JERK COOK-OFF ORGANIZERS WILL PROVIDE THE COMPETITION COOKING STATION Each competition cooking station will be supplied with the following:

• One unseasoned whole chicken

• Surprise ingredient to be used in Jerk Chicken masterpiece

• Apron for each competitor

• One 10×10 Tent

• One 8’ Tables

• White Plates

•One Sanitation Bucket

• Two Bussing Pans (one with soapy water and one with plain water)

• Jerk Cook-Off Registration Form with $75 fee payment*
• A Bio of each contestant (maximum of 150 words each) (maximum of 3 persons per team)
• Contestants’ individual/ team photo
• Personal grills, knives, cookware and small appliance. (a list of small appliances must be
provided with the initial application, Blenders, Food processors, Stovetop burners etc)
• Coolers and ice for cold storage.
• All contestants must have a food thermometer to monitor food temperatures.
• Personal ingredients/seasonings for Jerk Chicken masterpiece and side dish.
• Each contestant must bring all ingredients required to prepare five(5) standard portions of a
Jerk Chicken masterpiece and side dish at the competition location (NO PASTA ALLOWED).
• The contestants will cook with a surprise ingredient which will be unveiled at the pre-competition briefing.
• All individuals and teams are required to attend a pre-competition briefing at 11:00 am.
• Contestants will have 60 minutes for prepping/marinating/organizing and 90 minutes for
• Portions must be presented on a plain white plate supplied by Jerk Cook-Off organizers with
color coded sticker as assigned to each individual.
• Each of the five Food Judges will be presented with their own plate for judging purposes.

• All contestants MUST be ready and in position at their work stations at 12:30 pm
• Contestants must adhere to all health, electrical, fire codes whether city, county, state or
• No cooking of any kind may begin before the competition starts and prior to being
inspected by the official booth inspector.
• Each Contestant will be allowed 60 minutes for prepping/marinating/organizing on the
day of the competition.
• No cooking is allowed during prepping/marinating/organizing period.
• Vegetable and salads may be cleaned and washed but not cut or shaped in any form.
• Team members will be the only people allowed in the prep area.
• The finished plates will be presented to the Food Judges. If the plate is NOT complete, it will
still be pulled at the call time and presented to the Judges as is.

The Judging panel will consists of five (5) Food Judges and one (1) Booth Judge

The Judges will be using a point scale as follows:

Food Judge
Taste and Presentation – 10 points each
• Use of color, consistent portion size
• Plating technique
• Garnishing
• Texture
• Seasoning and overall appeal
Total Points out of 50

Booth Judge
Organization – 5 points each
• Cleanliness
• Organization
• Workflow
• Sanitation
• Time management and general preparation management

Culinary Skills – 3 points each
• Knife skills
• Cooking Techniques
• Proper use of equipment
• Recipe compliance
• Proper food handling
Total Points out of 15

For more info please email us at

North Carolina Jerk Fest Reviews

Such an amazing display of food and culture! Thank you Durham for showing me a great time, everyone I met there was so warm and welcoming! Cherry Garden

I loved the community and the expression of a rich culture. Alan Scholl

I had a good time! Shaq King

Finally got me some Sugar Cane!! Thanks Jerk fest!! Lyric Etihw

This was my first jerk fest and I had a great time. Thank you for having me and I look forward to another year of success. Great job! AL Bernard Bush

We had a great time this year and last year and look forward to next year:) We especially enjoyed the 5K Zakiya Holmes Leggett

Enjoying some good food and music at Jerk Fest James Richardson

I didn’t expect a cooking presentation. Excellent!!! Njeri Denny

Great vibes! Looking forward for the 3rd! Dub Addis

We had a blast, can’t wait for next year! Sherine Bulgin

Good music, food, and people!!!! Buffalo Wild Wings even had a wing eating contest!!!!!! Gregory Hall

… We had a great time!! Looking forward to the next one! Anitra Bailey

Wonderful event!! Looking forward to next year!! Rosamond Hylton

This was my first Jerk fest and I really enjoyed it.. Chopped Caribbean style was my favorite. Jazzmin Sutton

So good… Delicious, I bought a second helping! Matthew Larry Thompson

Just won the BWW Jerk Wing challenge. Carl Brown

Jerk Wing Eating Contest participant