“Taste of Belize” training a success
Food, glorious food. Belizeans certainly love their food. So it was no surprise that there was an enthusiastic response to B.T.B.’s “Taste of Belize” training session. Today Patrick Jones got a chance to sample the fruits of their labour.
Patrick Jones, Reporting
They are not unaccustomed to the heat of the kitchen, but these sixteen chefs spent the last five days sharpening their culinary skills. Director of the Tourism Training Unit, Vincent Palacio, says the intermediate food preparation and presentation course is part of a larger effort to enhance the tourism product.
Dr. Vincent Palacio, Director, Tourism Training Unit
“We’ve been asked over and over by the Belize Tourism Board to provide such training. The restaurants have been saying that they are limited at staff in terms of food preparation, so we decided to venture into this programme. We brought in a chef from Barbados, an internationally renowned chef and hence the program.”
Sixteen chefs from all over the country, except Cayo which is having its own sessions next week, took part in the training which was conducted by Carl Rice, consultant with the Caribbean Program for Economic Competitiveness. Rice says that with the Caribbean moves toward a single economy, it is important for regional foods specialists to promote home grown products.
Carl Rice, Consultant, CPEC
“The focus of the last five days was to teach personnel in Belize, in the hospitality industry about our foods and our culinary arts. We have got so much to offer, but we don’t seem to be able to get it together. The whole idea of the programme of intermediate cuisine is getting the whole entire region on the same footing. As I said earlier, we talk about the C.S.M.E… C.S.M.E. is a very vital important organ for the future, the future of our people, the future of our region. So hopefully we will get everyone together on the same level.”
Each morning the trainees were given intense theoretical instruction and spent the afternoons putting what they learnt into practice. The results were dishes sampled this afternoon by invited guests and media.
Ismael Reyes, Chef, Biltmore Hotel
“It has been a very good experience. I have learned a lot, the chef has taught us so many Caribbean tastes. I think we have learned so much and now that I am going back to Biltmore, I just will put everything in practice to do some Caribbean tastes for the guests; maybe for the staff also.”
Dr. Vincent Palacio
“It means better foods at the tables at the restaurants in the hotels, more people enjoying these meals, and hopefully more visitors to the country, just to continue to improve the product.”
Rice says that the group of chefs who now qualify for certificates in Food Preparation and Presentation came highly motivated, which made his work plan easy to complete.
Carl Rice
“From the first moment that I see a person pick up a knife, I can tell whether they are at the level I am looking for, or above that level or below that level. About four or five of them were at the level I was looking for, but the rest who were below the level, but that did not matter. What matters was that for me that they were here, that?s the most important thing. Once they take the step to be here then all I need is their open minds, just open you mind and I will teach you. I will help you to develop.”
And that development goal was fully embraced by all the participants, especially Reyes, who says the training will help to add more zing to his risotto rice recipe.
Ismael Reyes, Chef, Biltmore Hotel
“Risotto rice is rice, you boil it like for five minutes and then you add sweet pepper, onions, and the cheese. It gives it the name.”
Jacqueline Woods, Reporting
“So it was good for you taking part in this?”
Ismael Reyes
“It was a good experience. I did enjoy it and like it.”
Patrick Jones for News 5.
Next week, some of the chefs will return to the University of Belize complex on Freetown Road to complete the next phase of the training, this time focusing on pastries and desserts.
