By Zoila Palma: Seven Belizean chefs have successfully passed their practical culinary examinations, marking an important milestone in their pursuit of professional certification and the advancement of culinary excellence in Belize.
The examinations were held from October 26 to 28 through the Belize Tourism Board’s Elevate Training Institute (ETI), in partnership with the American Culinary Federation (ACF) and the Detroit Institute of Gastronomy (DIG).
At the Certified Executive Chef (CEC) level, Marco Uck of The Lodge at Chaa Creek and Alberto Tuel of The Casimiri Group Ltd. passed their practical examinations. At the Certified Culinarian (CCC) level, the successful candidates were Edilberto Morales of Belize Barrier Reef Properties, Melvin Choc and Elvin Teck of Hamanasi Resort, and Arjay Arana of Stann Creek ITVET. Ivan Quiroz of The Lodge at Chaa Creek passed at the Certified Sous Chef (CSC) level.
The Belize Tourism Board congratulated the seven chefs on their achievement, which brings them closer to completing their professional certifications.
The BTB also recognized certified evaluators Michael Harants, Jeremy Abbey and Cher Orr, along with evaluator apprentices Sean Kuylen and Ennel Valdez, for their contributions to the assessment process.
The post Seven Belizean chefs advance toward professional Culinary Certification appeared first on Belize News and Opinion on www.breakingbelizenews.com.
By Zoila Palma: Seven Belizean chefs have successfully passed their practical culinary examinations, marking an important milestone in their pursuit of professional certification and the advancement of culinary excellence in Belize. The examinations were held from October 26 to 28 through the Belize Tourism Board’s Elevate Training Institute (ETI), in partnership with the American Culinary
The post Seven Belizean chefs advance toward professional Culinary Certification appeared first on Belize News and Opinion on www.breakingbelizenews.com.
