This afternoon 18 chefs graduated from an advanced course in Caribbean culinary. It was sponsored by the Tourism Board and facilitated by the Culinary Institute of America. The course ran for five days and the instructor was Chef Phillip Crispo. As a grand showcase to mark the end of the course, the students showcased cuisine from four Caribbean countries. Crispo says the students were taught how culture influences cuisine.
Chef Phillip Crispo, Instructor
"It gets them thinking of different ways of using spices that are available to them on a daily basis but use them in a different way; using ingredients indigenous to the areas by using them slightly differently so that they can get real authentic flavors; and we also talk about culture and how culture influences cuisine, French culture, Spanish culture, etc. so it gives them a better understanding.
These courses are important for students, for cooks or chefs to keep. I think in the industry of cooking you have to constantly keep learning new ideas and learning new foods to stay fresh and so that reflects in your food, so you end up with a happier customer."
Tracey Panton, Director of Tourism
"The culinary arts is a very important and critical part of the overall tourism experience. Through the culinary arts we celebrate the diversity of our culture, the diversity of our people. It certainly helps us to promote our locally made produce and goods and services that we offer here in Belize. It helps us to distinguish ourselves, to have an identity, certainly like no other island or destination in the world."
The students received certificates following this afternoon's graduation ceremony.
