Belize Culinary Certification Program Strengthens Tourism Industry Through International Standards

The Belize Tourism Board recently celebrated a transformative milestone for the nation’s hospitality sector as thirteen culinary professionals graduated from an intensive certification program that promises to reshape the country’s culinary tourism landscape. This achievement represents more than individual accomplishment—it signals Belize’s commitment to establishing world-class culinary standards that can compete on the international stage.

Historic Partnership Brings International Credentials to Belizean Chefs

Through its Elevate Training Institute, the Belize Tourism Board partnered with the American Culinary Federation to launch an unprecedented culinary certification program in August 2025. The initiative brought together fourteen talented chefs from nine premier properties across Belize, including renowned establishments such as The Banks, Slate & Sap, Naia Resort & Spa, and the San Ignacio Resort Hotel.

The American Culinary Federation represents the gold standard in culinary certification, offering the only stackable, portable, and nationally recognized culinary credentials endorsed by the United States Department of Labor. With over 45 years of experience as the premier certifying body for cooks and chefs in America, ACF certification validates both technical expertise and professional readiness across the foodservice industry.

Nicole Usher, CEO of the Ministry of Tourism, Youth, Sports, and Diaspora Relations, emphasized the program’s significance during the February 9, 2026 graduation ceremony at the Grand Resort & Residences in Belize City. The certification marks a continuation of professional development rather than an endpoint, as graduates now carry the responsibility to mentor the next generation and position Belize confidently on the international culinary stage.

Rigorous Training Produces Certified Excellence

The five-month program combined theoretical coursework with intensive practical training, challenging participants to meet international standards in culinary technique, food safety, and professional kitchen management. The curriculum covered everything from foundational cooking methods to advanced culinary mathematics, nutrition science, and sanitation protocols.

Participants earned certifications at multiple professional levels, including Certified Executive Chef, Chef de Cuisine, and Sous Chef designations. Among the notable achievers, Sean Kuylen of Slate & Sap, Rahim Melendez of The Banks, and Ennel Valdez of the Cayo Centre for Employment Training attained the prestigious Certified Executive Chef credential—the highest level achieved in the program.

Chef Kuylen, a well-known figure in Belizean culinary circles, provided valuable perspective on the program’s intensity. He noted that fewer than six thousand certified executive chefs exist in the United States, while fewer than ten certified executive pastry chefs practice worldwide. These statistics underscore the exclusivity and rigor of ACF certification standards.

The assessment process proved particularly challenging, with many participants required to retake theoretical examinations within a compressed two-week timeframe. ACF proctors maintained strict standards without accommodation for geographic location, ensuring that Belizean graduates met the same benchmarks expected of culinary professionals anywhere in the world.

Addressing a Critical Gap in Professional Culinary Education

The certification program addresses a longstanding deficit in Belize’s educational infrastructure. As Chef Kuylen candidly acknowledged, Belize has historically lacked formal culinary schools, creating an environment where culinary professionals often practiced without formal credentials or standardized training.

This absence of structured culinary education meant that many talented cooks developed skills through apprenticeship and practical experience without the theoretical foundation and professional standards that international certification provides. The new ACF certification pathway changes this dynamic, offering Belizean culinary professionals access to globally recognized credentials without leaving the country.

The program’s structure accommodated working professionals through a combination of online learning, structured mentorship, and comprehensive practical training. This flexibility allowed chefs to continue operating in their kitchens while pursuing certification—a crucial consideration for hospitality businesses that cannot afford to lose key culinary staff for extended periods.

Elevating Belize’s Position in Culinary Tourism

Culinary tourism has emerged as a significant driver of destination selection, with travelers increasingly seeking authentic food experiences as central components of their journeys. Belize’s unique culinary heritage—blending Garifuna, Maya, Mestizo, and Creole influences—provides a distinct competitive advantage in the Caribbean and Central American tourism markets.

The certification program aligns with broader strategic initiatives to strengthen Belize’s tourism product. Recent data indicates that overnight tourism in Belize reached 551,698 visitors in 2025, representing a 9.6% increase over pre-pandemic 2019 levels. This growth trajectory emphasizes the importance of maintaining high service standards as visitor numbers increase.

Tourism officials recognize that cuisine plays an integral role in destination branding and visitor satisfaction. Internationally certified chefs can better showcase Belizean flavors while meeting the technical and safety standards that international travelers expect from premier dining experiences.

Building Sustainable Capacity for the Future

The Belize Tourism Board has established a Memorandum of Understanding with both the American Culinary Federation and the American Hotel and Lodging Education Institute, creating pathways for continuous professional development within the hospitality sector. These partnerships enable Belizean hospitality professionals to progress from entry-level certifications through executive-level credentials, building expertise incrementally while remaining employed in the country.

Plans are underway to establish a permanent training facility in Belize, which would institutionalize culinary education and make advanced training more accessible to aspiring chefs throughout the country. This infrastructure development represents a long-term investment in human capital that extends beyond immediate tourism benefits to create sustainable career pathways for Belizean youth.

Chef Michael Acal, known professionally as Maya Mike, exemplifies the transformative potential of professional certification. Having started his culinary journey as a dishwasher over a decade ago, his certification represents both personal achievement and validation of skills developed through years of dedication and hard work.

Strengthening Industry Standards Through Knowledge Transfer

One of the program’s most significant long-term benefits lies in knowledge transfer and mentoring. Certified professionals like Ennel Valdez, who serves as an instructor at the Cayo Center for Employment Training, now possess enhanced credentials and pedagogical frameworks to train the next generation of Belizean culinary talent.

The emphasis on continuing education ensures that certified chefs remain current with evolving culinary trends, techniques, and safety standards. ACF certification requires renewal every five years through documented continuing education hours, creating a culture of lifelong learning within Belize’s culinary community.

This focus on professional development extends to other Belize Tourism Board initiatives, including the annual Taste of Belize competition, which showcases culinary talent across multiple categories including Master Chef of the Year, Junior Chef of the Year, Pastry Chef of the Year, and Bartender of the Year. These events reinforce the importance of skill development while celebrating Belizean culinary creativity.

Economic Implications for Tourism Growth

Professional certification carries tangible economic benefits for individual chefs and the broader tourism economy. ACF certification typically enhances employment prospects and salary potential, making certified chefs more valuable candidates for hiring and promotion within the hospitality industry.

For Belize as a destination, a cadre of internationally certified chefs strengthens the country’s competitive position against other Caribbean and Central American tourism markets. High-quality culinary experiences contribute to positive visitor reviews, extended stays, and repeat visitation—all critical metrics for sustainable tourism development.

The program also helps address concerns about talent retention, providing Belizean chefs with internationally portable credentials while simultaneously giving them strong incentives to remain in the country where they can access ongoing professional development opportunities and contribute to the growing culinary tourism sector.

A Foundation for Continued Excellence

The graduation of thirteen certified culinary professionals marks the beginning rather than the culmination of Belize’s journey toward culinary excellence. The Belize Tourism Board has signaled its intention to expand the certification program, potentially creating additional cohorts and broadening access to include more properties and regions throughout the country.

This commitment to raising professional standards reflects a sophisticated understanding of modern tourism dynamics, where experiential authenticity must be paired with international standards of safety, quality, and service. The fusion of Belize’s distinctive culinary heritage with globally recognized professional credentials creates a powerful value proposition for culinary tourism.

As overnight arrivals continue growing and Belize establishes itself as a premier Caribbean destination, the certified chefs graduating from this program will serve as ambassadors for Belizean cuisine, demonstrating that local flavors and international standards are not competing priorities but complementary elements of a world-class culinary destination.

The investment in culinary education and certification represents precisely the type of capacity building that transforms tourism from a volume-driven industry to a value-driven sector, where quality experiences command premium pricing and generate sustainable economic benefits for local communities.

Belize’s partnership with the American Culinary Federation through the Elevate Training Institute represents a strategic investment in the country’s tourism future. By equipping thirteen culinary professionals with internationally recognized credentials, the program establishes a foundation for excellence that will influence training standards, restaurant quality, and culinary tourism offerings for years to come.

The graduates’ achievement demonstrates that Belizean culinary talent can meet and exceed international standards when provided with appropriate training infrastructure and professional development opportunities. As these certified chefs continue their careers, mentor emerging talent, and contribute to Belize’s evolving culinary landscape, they embody the nation’s commitment to tourism excellence and sustainable economic development through skills-based capacity building.

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