#Providenciales, Turks and Caicos Islands – Wednesday July 25, 2018 – Stephen Garland is the new Managing Partner of Outback Steakhouse® Turks and Caicos Islands and says, the restaurant is exactly what the islands need and Mr. Garland is referring to much more than the mouthwatering menu.
“Their strong principles and beliefs, like taking care of our People, #Outbackers, Customers, Suppliers and Our Community is the path for yearly growth… I have done extensive training in every position from the front-door, host station to dish washer. Outback has designed workbooks for every position to keep Outbackers focused and the books will give us clear direction and understanding of our responsibilities.”
Mr. Garland, who spent eight weeks in training in Ft. Meyers, Florida in preparation for the new restaurant opening in Providenciales was particularly impressed, he said, with detail of the food and beverage offering on the menu cards.
The Bahamas can also be proud of #StephenGarland, who has an extensive background in hotel, restaurant and hospitality management in Freeport, Grand Bahama where he was raised.
“I attended Hawksbill High School, where I was a part of the first culinary learning experience. Being the oldest boy, my father made me work after school to help to provide for our family. I started work at the age of twelve and this took me to the famous Xanadu Beach Hotel, where I worked in a formal Five-Star restaurant as a bus boy. Over the years, my career path took me to the Lucayan Golf and Country Club, where I was eventually promoted to Assistant Restaurant Manager.
I was on staff when the Westin and Sheraton at Our Lucaya came to life, also in Freeport and in six months, I was managing restaurants again. I managed food and beverage at their convention center and catering areas; up to 150 people were managed by me at the property.”
Garland, whose family moved from Salt Cay over 50 years ago explained that, “I have always had a yearning to relocate back to the Turks & Caicos where I would be able to teach others what I had learnt within the Hospitality Industry of The Bahamas.”
The dream became a reality in January 2006, when Stephen relocated to the Turks and Caicos Islands. Despite his varied and extensive experience in hotel and restaurant management, Garland says he started from the ground up.
“I started as a waiter and worked my way back up the ladder to management level. I have worked at properties like Grace Bay Club, where I was head server and assistant restaurant manager. I was a part of the grand opening of the Gansevoort Resort where I was promoted from Assistant Restaurant Manager to Assistant Food & Beverage Manager…”
Opportunities continued to come knocking and eventually, Stephen found himself as a leading manager at the West Bay Club; another stand-out #GraceBayBeach property.
Mr. Garland, who has now returned from the two-month training in the United States shared that it was an intense experience which has equipped him in Understanding Food Costs, Shift Management Leadership, Ordering, Receiving, Processing Transactions, Storage and Food Safety, Preparation Procedures, Point of Sale systems and Inventory Accuracy.
It is arguable that when Joseph Alexander Garland and his wife, Cicely Idle Been-Garland packed up to move to The Bahamas in the 1960’s, they imagined their oldest son would return to the Turks and Caicos. And it was probably a far-flung notion that the Salt Cay couple thought their boy would become a leader in the culinary industry in not one, but two countries.
Stephen Garland has done that and adds to the long list of #SaltCay natives and descendants who have defied the odds. Named Manager of the Year in 2003 in The Bahamas, Garland humbly concludes about his dynamic new role at #OutbackSteakhouse® Turks and Caicos that…
“I am just so delighted to be a part of this wonderful establishment.”
Outback Steakhouse® Turks and Caicos will open to the public on Tuesday August 21, 2018 at #RegentVillage East, near Jai’s Jewelry Store.
Woman dies on Tuesday; 32nd Covid Death for Turks & Caicos
By Dana Malcolm
#TurksandCaicos, January 20, 2022 – The Turks and Caicos has recorded its 32nd death related to COVID-19.
The person, who we are told is a special needs young woman – was unvaccinated and had underlying medical conditions.
The death rate in the Turks and Caicos of both vaccinated and unvaccinated persons has climbed alarmingly this year. In the 21-month period from March 2020 when the country recorded its first case to December 2021, there were 26 deaths recorded in the TCI.
In the 19 days since the start of 2022 that number has increased to 32; which means six deaths already in January.
Cruising should slow down says PAHO
By Dana Malcolm
‘Slow down on Cruising’, that’s the word from the Pan American Health Organization, PAHO in their latest recent press conference.
“In the context of intense transmission, due to the Omicron variant as we have highlighted several times. It is just logical to suspend or at least limit the cruise ship traffic as an outbreak on board might end up exceedingly high and probably will go beyond the capacity of local health services”
Both the Bahamas and the Turks and Caicos are experiencing a massive uptick in cases and several warnings regarding cruise travel have been issued by the US Centers for Disease Control.
Cruising just resumed for many regional countries this past Summer, Turks and Caicos was among the latest to restart on December 13.
A stop to sailing would be devastating to economies, however, ports of call like Grand Turk which are reeling with rocketing case numbers of COVID are urged to consider the suggestion of slowing down on ships by PAHO.
Understanding Sargassum with help from the TCI’s Department of Environment & Coastal Resources
By Sherrica Thompson
#TurksandCaicos, January 20, 2022 – Sargassum, also known as seaweed, is a natural brown macroalga that lives in temperate and tropical oceans of the world. The floating micro eco-system is important to many species, including baby turtles, little crabs, and tiny fish. All these animals use the floating rafts of the sargassum for protection, shelter, and food.
Over the years, sargassum has been increasing its quantity in the Caribbean due to climate change. As water temperatures increase, sargassum blooms, and as this continues, it occurs in large amounts. This can be dangerous for some marine life because when seaweed washes up on the shore, some species become trapped in the sargassum mat.
“In the Turks and Caicos Islands, we have not seen the full severity of sargassum blooms. Our neighbours in Bonaire, for example, experience up to six feet of sargassum, and they have found stranded dolphins, sea turtles, and sometimes even birds,” said Amy Avenant.
“When the sargassum washes up on shore, it starts to decompose, and when it decomposes, it emits methane, and that is the stinky sulfuric eggy smell that you can smell when you walk past it on the beach. It is a bad thing for climate change because of the methane, but it is not harmful to your health.”
Turks and Caicos saw this in extreme amounts in October; so severe, resorts were forced to bag and bury the stinky seaweed which for over a week covered the usually sandy white stretch of Grace Bay beach.
Avenant noted that in the TCI, we have a balance between managing the influx of sargassum and impacting the areas where it lands because its influx is correlated to the cycles of the moon.
She also said sargassum can be used as a fertilizer in farming. If you collect it, the advice is to spread it out and ensure you wash the excess salt off before adding to your gardens or farms.
There are also hidden dangers and habitat threats to the piles of sargassum on shorelines.
Avenant informed, when you see sargassum on the beach, ensure you watch out for wildlife that might be stuck and species which might have made a home of the ocean’s deposit which has washed up, this is heightened on rocky shores.
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