Ep 4. Sean Kuylen - The No Barcode Chef
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. He 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. #EatWellTravelBetter
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Show Notes
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:
Taste Belize
Chef Sean's TedX Talk
The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.