Belize’s culinary landscape has achieved a significant milestone with thirteen local chefs attaining internationally recognized certification through a rigorous five-month program. The initiative, a collaborative effort between the Belize Tourism Board (BTB) and the American Culinary Federation (ACF), marks a transformative step in professionalizing the nation’s food industry.
The intensive certification process, designed to elevate culinary standards, covered specialized tracks for Sous Chefs, Chefs de Cuisine, and Executive Chefs. Participants endured months of demanding training, often working through late nights and overcoming numerous examination challenges to achieve their credentials.
Lloyd Enriquez, BTB’s Director of Cruise and Capacity Development, emphasized the program’s strategic importance: “This forms part of our broader journey to build capacity within Belize’s tourism sector. These world-renowned certifications enable our professionals to work anywhere globally, though our primary goal remains talent retention and development within Belize.”
Among the graduates is Sean Kuylen, now a Certified Executive Chef, who highlighted the program’s scientific approach to complementing Belize’s rich culinary traditions. “We must understand modern dietary requirements while honoring our cultural heritage. This certification adds the necessary scientific foundation to our indigenous practices,” Kuylen explained.
The cohort features inspiring personal journeys, including Michael ‘Maya Mike’ Acal, who progressed from dishwasher to Certified Chef de Cuisine over a decade-long career. Ennel Valdez, another graduate and culinary instructor, views the achievement as an “eye-opening before-and-after moment” that enhances his ability to mentor emerging talent.
The BTB anticipates establishing a permanent training facility in Belize to sustain this momentum, positioning the nation as a premier culinary destination while strengthening its professional hospitality infrastructure.
