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Joined: Oct 1999
Posts: 84,400
Marty Offline OP
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"Raising the Bar on Belizean Cuisine"

BTIA is introducing a two day course for chefs and sous-chefs led by celebrated chef Sean Kuylen and well-known Belizean food scholar Dr. Lyra Spang. This will be held at three venues: Hopkins Nov. 1 and 2, San Ignacio Nov. 4 and 5 and San Pedro Nov. 7 and 8. The interactive training will involve both classroom instruction and hands-on cooking, culminating in a demonstration dinner for guests on night two at each venue. The focus will be on discovering and sourcing more local ingredients, developing innovative recipes and inspiring a new generation of chefs to take the sound tradition of Belize's multi-ethnic cuisine and explore ways to enhance that dining experience at our stand-alone restaurants and resort dining rooms.

Fees for the two day course are $300 per person for BTIA members and $400 for non-members. Non-members who wish to join BTIA for 2023 will receive the member's rate. Attendees not residing in the three destinations can take advantage of concessionary room rates which will be announced closer to the event dates. Space is limited to 30 students for each of the three events with a maximum of two attendees for any one property.

Please reserve your spot by calling 227-1144 or emailing [email protected].

Employers, this is an excellent way to let your chefs know that after two years of COVID you care about their professional development.

This is one opportunity you do not want to miss!

Joined: Oct 1999
Posts: 84,400
Marty Offline OP
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Hey Chefs are you ready to 'Raise the Bar on Belizean Cuisines'? Grab your knives, bring your restaurant menus & join us in San Pedro for our first training session.

The new dates for San Ignacio's culinary training is November 10th & 11th.

See you there!

[Linked Image]

Joined: Oct 1999
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Marty Offline OP
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Day 1 of the "Raising the Bar on Belizean Cuisine" training in San Pedro was described by the participants as eye-opening and inspirational. DAY 2 will feature the preparation of mouth-watering Belizean-infused food. We can't wait. SAN IGNACIO there is still time to sign up for November 10th and 11th. Call 227-1144 or email [email protected]. Don't miss out!

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Joined: Oct 1999
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Marty Offline OP
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Tuesday was day 2 of "Raising the Bar on Belizean Cuisine" and it was nothing short of amazing! The mouth watering Belizean infused dishes that our teams made were out of this world!

It was an honor & a delight to host such a memorable event, working along with such talented Belizean chef's!

Thank you Chef Sean Kuylen, Belize Tourism Industry Association (BTIA) for organizing this event & a big thanks to all the participants!

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Click photos for more pictures!

Joined: Oct 1999
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Marty Offline OP
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[Linked Image]

Belizean food highlighted at BTIA's cultural cuisine training

A Belizean culinary experience led by well-known Chef Sean Kuylen and food scholar Dr. Lyra Spang was held from November 7-8 in San Pedro Town. It highlighted some of the best traditional dishes the country has to offer. Under the auspices of the Belize Tourism Industry Association (BTIA) San Pedro Chapter, the event served as a training for local chefs. Dubbed 'Raising the Bar on Belizean Cuisine,' the course further increased the participants' skills in preparing cultural dishes. This regional cooking can now become part of their restaurants' menus and provide guests with a delicious Belizean experience.

The interactive training involved classroom instructions and hands-on cooking, culminating in a demonstration dinner at the Hidden Treasure Restaurant and Lounge south of San Pedro. The two-day training focused on discovering and sourcing local ingredients, developing innovative recipes, inspiring a new generation of chefs, and applying the tradition of Belize's multi-ethnic cuisine. The training also served as a guide to explore ways to enhance the dining experience in San Pedro's stand-alone restaurants and luxurious resort dining rooms.

Click here to read the rest of the article in the San Pedro Sun


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