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 .
To Table of Contents