Going Places with the BTB

International Volunteer Advisor Pierre Brisebois of the Canadian Executive Service Organization (CESO) has been contracted to execute the practical component of the Certified Culinarian Program for the period November 2^nd – December 12^th, 2009.  He is returning to Belize after seven years where he executed a Culinary and Training Development assignment for resorts such as El Pescador, Chaa Creek Lodge Resort and Five Sister’s Fall Resort in 2002.

Participants will receive training in the areas of:

• Classic Knife Skills
• Egg Cookery
• Stock, soup and Sauce Preparations
• Cooking techniques for proteins, vegetables, starches and grains

just to name a few.  Classes are being held at the newly renovated ITVET on Monday’s and Tuesday’s and there are 19 participants from several destinations.

This month, twenty one enthusiastic cooks, chefs, food and beverage personnel – all aspiring gourmet professionals, were accepted into an intensive 3 month training course sponsored by the BTB and the Organization of American States

This morning the participants convened at the University of the West Indies campus in Belize City to begin the certification course which will take place during intense weekly sessions lasting two days each week from now until early December.  The Certified Culinary Program is designed to enhance the proficiency of Belize’s cooks and chefs in foundation culinary applications, interpersonal skills and financial aptitude based on the Culinary Institute of America’s Pro Chef Certification Program Level 1. With a strong focus on the use of local ingredients and the presentation of those ingredients to contemporary tablecloth standards, the organizers hope that this program will not only begin the process of cultivating home-grown Chefs but will also contribute towards building the critical link between the tourism and agricultural sectors, as locally grown ingredients are featured more prominently in the country’s culinary offerings.

The program is being taught by local and international certified Chefs and is being funded by the Special Multilateral Fund of the OAS (FEMCIDI), under the Tourism Sector Training and Capacity Building Project with the Belize Tourism Board.

Belize’s diverse cultures contribute to the many mouth-watering tastes that are found from one end of the country to the other.  This course intensifies the BTB’s efforts to assist the tourism industry with planning, management, food handling and preparation skills for food and beverage establishments.  Costs to each participant are for textbooks only, as a result of sponsorship by the OAS and the BTB.

Participating hotels include Hamanasi Resort, Nahil Mayab, Bacab Eco Park, Old Belize, Wild Mangoes, Cahal Pech Village Resort, Radisson Fort George, Belizean Dreams, Hopkins Bay Resort, Ka’ana Resort, Pelican Beach Resort and Jaguar Reef Resort.

We’ll keep you posted as  the course progresses!