BTIA Raises the Bar on Belizean Cuisine in San Pedro and Cayo
As global tourism rebounds after COVID-19, destinations are competing heavily to attract visitors. Culinary tourism is on the rise and our amazing Belizean cuisine is playing a significant role in attracting the attention of potential guests. Food is believed to rank alongside climate, accommodation, and scenery in importance to tourists. To be competitive, we must continuously work on improving our standards and putting our best face forward. On this premise, BTIA organized a “Raising the Bar on Belizean Cuisine” training. Two sessions have been held to date in San Ignacio and Cayo with a third session scheduled for Placencia in January.
The interactive training sessions which were led by Chef Sean Kuylen and Dr. Lyra Spang were a mix of classroom instruction and hands on cooking. The grand finale was a five-course demonstration dinner for guests at each venue. The chefs who participated have described the experience as eye-opening and inspiring.
Chefs and sous chefs in Placencia and nearby communities, mark your calendars for January 5 and 6 and get ready to create and elevate. We look forward to seeing you at Naia Resort and Spa.
