A group of Red River College Hospitality students got a head start on their summer this year, travelling to Belize in May for two weeks of culinary exploration.
While in Belize, the group spent time in five different cities and town, exploring everything from bakeries to banana plantations, marketplaces to Mayan ruins, and spice farms to sustainable nature preserves.
They also got a first-hand look at the region’s version of the farm-to-table movement, learning how the raw ingredients in coffee, chocolate, and corn tortillas (among other products) make their way from farmers’ fields to your plate.
“It was incredibly enlightening,” says RRC instructor Cameron Tait, who accompanied the students on the trip.
“There are very few people in the world who get to go from picking fruit in the jungle to making their own chocolate — pouring their own bars and wrapping the finished product themselves. You may get to see bits and pieces of that process if you’re lucky, so to see the whole thing unfold was fascinating.”
In addition to the cultural component of the trip — which also included visits to animal habitats, organic gardens, jungle tours and rum distilleries — the students were able to incorporate a charitable element, as well.
As part of their fundraising efforts, they collected several suitcases worth of school supplies, which they donated to an elementary school in the village of Blue Creek.