access, truly impacts the skill of the work force. Being still an apprentice in life though, I would jump at the opportunity to travel the world, dish-wash for Chef Grant Achatz, or for Chef Rene Redzepi. For now I work diligently on finding ways to promote Belizean Cuisine, and assist the local industry anyway I can, until I find a kitchen to call home.
About her cooking style My cooking style is very adventurous and open to all the qualities that I wish encompassed my persona. I pull from a variety of cultures and an arsenal of techniques, centered on showcasing the spirit of the ingredients; and always ensure to include bold flavor profiles. Being in Belize, we are constantly challenged to work with what we have, this means utilizing the best of what is local and seasonal. Working as a private chef for hire, gives the opportunity to curate dishes or menus based on the clients’ specific taste or dietary needs, it forces you to expand your range. I have a personal preference for plated service and bright colours as it quiets the Artist within.
About her participation in culinary events Taste of Belize 2016 is a local Culinary and Bartending Competition in Belize hosted by the Belize Tourism Board. It is the largest local platform where Chefs, Junior Chefs, Bakers and Bartenders come together and compete live with Mystery Basket ingredients to showcase talent and quality local ingredients. The winners receive an array of fabulous prizes, bragging rights, but most importantly life changing scholarships to culinary institutions of their choosing.
Alementaria Gastronomica in Guatemala in 2017 – is the largest Culinary Festival of Guatemala that features local chefs, students, industry stake holders, from across the country, Central American Countries, and the United States. It was a great opportunity to view the advance industry in Guatemala and connect with the vast network of talented Guatemalan chefs. On a personal note, it allowed me to learn more about the ancestral roots Belize share with the rest of Central America and identify the similarities in our cuisine and culture. It was an honor to accompany Chef Adan Reyes and Chef Bethany Ferrier in representing Belize.
Taste of the Caribbean 2018- Taste of the Caribbean is the region’ s premier culinary competition and cultural showcase since 1993 hosted by CHTA( Caribbean Hospitality & Tourism Association). It’ s a chance to show case the Talent and Skill from some of the best chefs in the Caribbean. It is packed with educational seminars and cultural displays from each country. It’ s not often that one gets asked to represent one’ s country in an International Competition. It was a great collaborative opportunity, with fellow Chefs Robertus Pronk, Einar Marin, Maria Urbina, Sean Kuylen and bartender Mark Jacobs.
About local ingredients she must include in her dishes On occasion, I get obsessed with specific local ingredients. The challenge is to manipulate it in as many ways as possible, be it a new flavor combination or interesting texture or technique. At the moment it would be Cocoa Butter. Cocoa Butter takes on the pure flavor and essence of the cocoa bean. Its flavor depends on the species of the cocoa, the topography of where it is cultivated, and the method of processing. It really can be manipulated like any other oil or fat and makes a great Vegan Butter substitute.
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