As part of Arilew Productions, Taste of Belize was on a weeklong visit to Ambergris Caye and Caye Caulker indulging in the best culinary experiences available this side of the world. The cooking show features the Champagne Chef and Chef Colleen Schwendinger of Rendezvous Restaurant who worked beautifully together to create fantastic dishes sure to be a hit in any party. On Tuesday night, the crew was at La Perla del Caribe filming and The San Pedro Sun caught up with them for an exclusive interview with Producer DJ Alemayehu.
The Champagne Chef, Keith Denard Jones, arrived on Ambergris Caye last week Friday and headed to La Perla del Caribe to begin production. According to Alemayehu, the show has been previously shot at locations such as Japan, Ecuador, Jamaica and Liverpool. “We try to impart not only the way to prepare the cultural and traditional dishes of each location but we focus on a broader aspect of the country we visit. Aside from being on the island, we will head south to Dangriga and Cayo and interact with the locals while preparing Hudut and the Belizean dishes everyone loves so much,” explained Alemayehu.
While in Ambergris Caye, the crew had the opportunity to film at Portofino, La Perla and Las Terrazas. Caye Caulker was also included, with a tropical meal that was prepared aboard the Heritage Cruz as they sailed through the azure Caribbean waters.
The show, which will be picked up by Dish Network, will air on Colors TV. However, according to Alemayehu, Arilew Productions has opened an office on Albert Street in Belize City. This will now enable shows, such as Taste of Belize, the opportunity to air in Belizean local channels. Through Arilew Productions, Alemayehu says that Belizean will now have the opportunity to learn the ins and outs of filming. “We anticipate having more shows filmed in Belize. This first session of Taste of Belize will continue when we return in February or March to film the south side of Belizean cuisine. We want to also portray the life of Belize and as such we will take our crew to the Fish Markets to traditional homes to showcase the diversity of the culture.”