TEGUCIGALPA – The Embassy hosted Chef Guillermo Pernot for a nine-day culinary diplomacy program, which started in Tegucigalpa and ended in Roatan. Pernot is one of the many prestigious chefs who make up the American Chef Corps, a State Department partnership with the James Beard Foundation – one of the foremost culinary organizations in the United States. James Beard Awards are like the “Oscars” of the food world.
Pernot, through the Embassy’s program, showcased the diversity of American cuisine, promoted American food and food-related products and engaged with local chefs, both young culinary students as well as professionals. In interviews and in meetings with local farmers, he spoke about the importance of a vegetable-rich diet and incorporating international health standards in the preparation of food. This was the first time Honduras had received one of these prestigious chefs.
Pernot is the head chef/partner at Cuba Libre restaurants located in Washington, D.C., Orlando, Philadelphia and Atlantic City, great potential cities for tourists. He is credited with bringing Latin fusion food to Philadelphia and is a two-time winner of the James Beard Award.
