Upcoming Webinar on April 17th: Innovative Hospitality
Using food to strengthen tourism and community in Belize
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Hi,
Join us on Wednesday, April 17th at 1pm CT for our third webinar on Innovative Hospitality: Using food to strengthen tourism and community. The session will be run by international chef and consultant Mara Jernigan.
If you haven’t signed up yet, secure your spot by registering today via the Belizing E-Learning Platform. You’ll be able to engage with us, pose your questions, and move closer to obtaining a certificate of completion.
Innovative Hospitality: Using food to strengthen tourism and community
Join Mara Jernigan as she dives into innovative hospitality through immersive culinary experiences. Using her experience of working across Belize, from Toledo to Placencia, Cayo to Ambergris Caye, Mara will demonstrate how creating unique experiences by fusing food, culture, and sustainability, along with the inherent hospitality of Belizeans, can ensure that guests cherish their trip to Belize for years.
Mara Jernigan is a tourism and hospitality expert with over 35 years of international experience in culinary tourism development, specializing in sustainability, local food, and cultures. As a multilingual certified chef, cooking instructor, and manager, Mara trained at a culinary school in Toronto and has honed her skills across Europe and Canada.
Between 2011 and 2017, Mara had the special opportunity of working in Belize, notably as the General Manager and Executive Chef at Belcampo Lodge in Punta Gorda, now known as Copal Tree Lodge. Her tenure saw the addition of 100 acres of organic cacao, 80 acres of heritage purple cane for rum, and extensive plantings of vanilla and coffee. Under her guidance, the lodge's gardens were expanded to supply 70% of the food for guests and daily meals for 100 staff members. Innovations included luxury ridge suites built over a 25,000-gallon rainwater collection system and an agritourism center for coffee roasting and chocolate making courses, earning the lodge prestigious awards like the Travel & Leisure Global Vision Award in 2012 and Conde Nast's Best Eco Resort in Central America in 2014.
Following her success at Belcampo, Mara innovated with beachside pop-up dinners at Itz'ana Resort and Residences in Placencia, alongside her son Julian, and spent three years advising culinary teams at Blancaneaux Lodge in Cayo, and Victoria House and Mahogany Bay in Ambergris Caye. Her commitment to sustainability and social justice has driven her to work closely with staff, providing extensive training and implementing systems that emphasize quality and authenticity. Mara's efforts have been aimed at creating experiences that engender pride and a sense of place, ensuring a lasting legacy and a promising future for local communities.
Mara now resides on Vancouver Island, where she continues to share her passion for teaching and cooking with local, sustainable ingredients. Additionally, she leads yearly culinary tours to Italy, sharing her love for Italian cuisine and culture with others, further enriching her international culinary expertise.
Best,
Lorenzo
Belize Tourism Futures aims to unlock tourism innovation in Belize through webinars, podcasts, and blogs focused on topics crucial to the evolving dynamics of travel and tourism worldwide. Designed to empower tourism professionals with cutting-edge skills and insights, the goal is to enhance their ability to act as catalysts for change, refining Belize's appeal as a leading travel destination. This initiative will ensure the tourism industry's growth is sustainable, innovative, and closely aligned with Belize's natural and cultural heritage.