BTB hosts Caribbean Cuisine Culinary Training Workshop

The Belize Tourism Board in collaboration with the Organization of American States conducted a Caribbean Cuisine Culinary Training Workshop which was held at the Institute for Technical and Vocational Educational Training from February 9^th - February 14^th, 2009. The workshop was the third in a series of workshop under the "Capacity Building: Tourism Training and Certification" Project.

The facilitator for the course was Mr. Mark Ainsworth, a professor in Culinary Arts from the Culinary Institute of America, Continuing Education Department. Mr. Ainsworth holds a dual certification from the Culinary Institute of America and the American Culinary Federation as a Pro Chef Level II, as well as a Certified Chef de Cuisine.

A total of twenty participants attended the six- day workshop which was geared at addressing the incorporation of local ingredients in caribbean cuisine. The participants had the opportunity to learn the art of presenting food in the most delectable ways and focused on food presentation, menu planning, use of local Ingredients, accompaniments and garnishes, vegetarian cuisine, and food - "table cloth" coordination dining standards.

Participating guests included licensed small and medium hotels, as well as cooks and restaurant chefs.