Sean Kuylen [pronounced kwee-len] is a Belizean chef, trained in Culinary Arts and Hospitality Studies in San Francisco, California. After culinary school, he ventured into resorts in Belize, St. Vincent, the Grenadines and Dominica, where he began to explore and appreciate Caribbean Cuisine. Then five years ago, he returned to his home country Belize with a new found respect and appreciation for the local ingredients, cooking technique and especially the cultures of Belize. Sean Kuylen has since become the authority of our country’s food or what he calls, “Inspired Belizean Cuisine”. Chef Sean simply takes the many cultures of the country and presents their food in a more contemporary way with techniques from the French techniques and training he learned in culinary school.
In this episode you’ll learn:
- Why you need to be true to your cuisine (don’t try to imitate).
- Why it’s important to preserve traditional cooking techniques.
- Why it’s important to be proud of what you have – your heritage, culture and ingredients.
- Why infrastructure is crucial to disseminating food and beverage experiences to visitors.
Discussed in this episode: