U.S. Embassy highlights Chef Mynor Mesh

By BBN Staff: Every month, the U.S. Embassy in Belize highlights outstanding Belizeans.

For the month of February, the Embassy is putting their community spotlight on Mynor Mesh.

Mynor is a Yucatec Mayan chef who specializes in cooking vegetarian dishes using organic and locally grown vegetables.

Mynor grew up in San Antonio Village and was surrounded by many family members who were farmers including his parents. As a child, his father would take him to the farm where he would learn how to grow and prepare vegetables. While learning a lot from his parents, Mynor was inspired by his brother to pursue a career as a chef from years spent watching him prepare meals for him when he was younger.

In order to pursue this goal, Mynor began working as an assistant cook for his sister-in-law who was the head chef of a resort in the Maya Mountains, and also took a one-year training course in cooking in order to bolster his skills.

Mynor is currently employed at Blancaneaux Lodge where he has been working for nine years. He is in charge of cooking vegetarian meals from which 75% of the produce is harvested from the organic garden.

Mesh notes that 32 different types of vegetables are grown in the garden and the remaining 25% of the products are bought from the local farmer’s market including items such as watermelon, papaya, garlic, and onions.

Mynor says that he is excited to continue expanding his knowledge concerning the preparation of healthy and organic food, and would like to work his way towards becoming a head chef in the future.

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