Over the years, we’ve seen many young people participate in Proyecto Tití programs and later grow into adults who continue protecting Colombia’s tropical dry forests and cotton-top tamarins through their careers, trades, and everyday choices. Today, we want to share the story of one of them: Henry.

A Lesson That Stayed for Life

Henry Smith was a student in Pendales. As a child, he learned about cotton-top tamarins and the tropical dry forest through our educational booklet — introduced to him by his teacher, Leysthen.

At the time, he was a child learning about the forest that surrounded him. Today, more than a decade later, he sees those lessons in a new light. “The connection I see now is very meaningful. Back then it was something I learned in school, but today I see it from another perspective. All those trees where the cotton-top tamarin lives are also trees that produce ingredients we now use in the kitchen at Celele.”

Henry explains that what he learned through Proyecto Tití has come full circle. “Almost 13 or 14 years later, everything we lived through in Proyecto Tití and in La Cartitilla can now be transformed and brought to the table for diners. It’s incredibly valuable to see how those experiences can become something meaningful in our work today.” Years later, those lessons are still alive in him.

Today, Henry is a cook at Celele, one of Cartagena’s most celebrated restaurants — known for its deep respect for Colombia’s ecosystems, traditional knowledge, and locally sourced ingredients. Celele’s philosophy centers on honoring biodiversity, working closely with rural communities, and showcasing the flavors of Colombia’s diverse regions in ways that promote environmental responsibility. For Henry, working at Celele isn’t just a job. It’s a continuation of his roots.

Rooted in the Land

Henry’s story began long before he stepped into a professional kitchen. He is the son of farmers — and he says it with pride. Growing up in a rural community meant learning directly from the land: understanding harvest seasons, recognizing forest plants, and seeing how families depended on natural resources. Today, Henry is a cook at Celele, one of Cartagena’s most celebrated restaurants. Celele is known for highlighting Colombia’s ecosystems and working closely with rural communities to celebrate native ingredients and traditional knowledge.

For Henry, the work feels deeply personal. “Products that I once saw simply as food for the tamarins or part of their habitat are now also a source of livelihood for communities. Harvesting guáimaro, using algarrobo, and working with other ingredients from the tropical dry forest allows us to transform them in the kitchen and bring them to the table.”
He sees the connection between conservation and livelihoods every day. “These ingredients from the tropical dry forest can generate an important social impact. They create income for communities and help people value the forest without cutting it down.”

From the Forest to Celele

Recently, Henry returned to the forest — this time bringing the culinary team from Celele with him. For many of them, it was their first visit to the tropical dry forest. But not for Henry. Walking beneath the canopy, he wasn’t just visiting — he was coming home. Seeing the forest through the eyes of his colleagues was a powerful reminder that conservation and cuisine are deeply connected. The ingredients that inspire creativity in the kitchen begin in ecosystems that must be protected. Henry says that working at Celele helped him see his childhood surroundings in a new way. “Seeing how Chef Jaime Rodríguez worked with ingredients that were so familiar to me as a farmer was incredible. These were products that were everyday things in my community, but he showed how they could be transformed in the kitchen and create a real impact.”

Many of the ingredients used at Celele come from plants that grow in the tropical dry forest — the same forest that provides habitat for the critically endangered cotton-top tamarin. “Products like guáimaro, algarrobo, and many others from the tropical dry forest can now be harvested and transformed in the kitchen. What I once saw simply as food for the tamarins or part of their habitat can also become a source of livelihood for communities.” By working with local producers and highlighting native ingredients, Celele helps create new opportunities for communities while encouraging sustainable use of the forest. For Henry, bringing the culinary team to see the forest firsthand made that connection even stronger. “It shows that in our territory there is so much to work with and so much to value. Instead of cutting down trees to make charcoal, people can harvest what the trees produce. That allows families to generate income while keeping the forest standing.”
For the Celele culinary team visiting the forest, the experience offered a deeper understanding of where their ingredients come from. For Henry, it was a powerful moment of reflection — seeing how the forest that shaped his childhood is now inspiring the food he helps create. And through every dish served at Celele, that forest story continues to reach new audiences.

Every Recipe Becomes a Conservation Message

Today, Henry uses his work in the kitchen to tell the story of the forest. Many diners who enjoy the dishes at Celele may not know anything about the tropical dry forest ecosystem or the species that live there. Through food, Henry and his team help change that. “Our goal is to raise awareness through cooking — to show people everything that can come from the tropical dry forest and all the species that live within it.” Each ingredient carries a story of the land, the forest, and the people who care for it. “For me, it has always been very valuable to grow up surrounded by this world and now be able to share it with someone who might not know anything about the tropical dry forest or conservation.”

A Forest Guardian in a Chef’s Apron

Henry’s story shows that conservation doesn’t belong only to scientists. It belongs to teachers, farmers, artists, community leaders, and chefs. By honoring the ingredients of the tropical dry forest and working with communities who protect it, Henry has become a Forest Guardian through food. And every dish he prepares carries a deeper message — that protecting the forest means valuing it, learning from it, and sharing its story with the world.
And you… where can you be a Forest Guardian?