In this episode, Lorenzo Gonzalez speaks with Mara Jernigan, a chef, culinary consultant, and educator who has worked in kitchens across Canada, Europe, and the Caribbean. In Belize, she’s led culinary operations at Copal Tree Lodge and supported teams at Mahogany Bay, Victoria House, and Blancaneaux. Mara shares why a well-run kitchen is essential to guest satisfaction—and how kitchen systems, staff morale, and food waste all connect to the bigger picture of tourism success.