FAO and Chef Sean Kuylen Train Over 100 School Cooks under the National Healthy Start Feeding Program

A total of 139 school cooks from across Belize sharpened their culinary skills this August under the guidance of renowned Belizean Chef Sean Kuylen. The training sessions were organized through the FAO project “Increasing accessibility and acceptance of underutilized nutritious locally grown products in the national school feeding programs of Belize.”

Beginning on August 5, one-day workshops were held in each of Belize’s six districts, concluding on August 23. The sessions brought together cooks from 72 schools participating in the National Healthy Start Feeding Program.

The sessions combined classroom learning with practical cooking exercises. Participants first engaged in discussions on food safety and the use of standardized school menus. This was followed by hands-on demonstrations, where Chef Kuylen introduced creative recipes highlighting locally grown crops and vegetables, demonstrating how underutilized ingredients can be turned into appealing, nutritious meals for students.

Working in small groups under the Chef’s supervision, participants prepared 15 dishes, featuring ingredients such as sweet potatoes, turmeric, pumpkin, chaya, callalloo, cassava, breadfruit, and green bananas. Although these items are included in the standardized school menus, they are not frequently used by cooks. The training therefore provided practical guidance on processing, seasoning, and preparing these nutritious foods in ways that are both appealing and accessible.

Once completed, dishes were beautifully plated and presented, with each group describing the dish and cooking techniques learned. This was followed by a group lunch, with many participants expressing surprise at the delicious flavours and vibrant colors of the vegetable-centered dishes. Children who attended with their mothers also enjoyed the dishes, highlighting the program’s goal: to encourage greater acceptance and consumption of nutritious meals by students.

Hazel Castillo, a cook from Garden City Primary School, said about the experience; “I’m pleasantly surprised at how easy it is to make good, tasty meals with veggies. When you think veggies, you think bland, but these have a lot of flavor.”

The Ministry of Education, Science, and Technology, through the National Healthy Start feeding (supported by the Mesoamerica Hunger Free programme, by FAO and AMEXCID) provides free daily meals to over 15,000 students nationally. In line with the Belize School Food and Nutrition policy, schools commit to providing healthy meals to support student learning and nutrition.

By equipping school cooks with new skills and approaches to meal preparation, this training enables the provision of school meals that are not only nutritious, but also flavorful, appealing, and reflecting Belizean food culture. This initiative reaffirms FAO’s commitment to partner with the Government of Belize to make school meals healthier, sustainable, and linked to Belize’s rich agricultural resources.