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TCI: Lit’l Chefs In Full Force This Summer

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#Providenciales, July 13, 2018 – Turks and Caicos – The Turks & Caicos Hotel and Tourism Association’s Hospitality Adventure kicked off their exciting summer camps this week with a group of aspiring junior chefs from across the islands.

Enthusiastic youngsters are being given the opportunity to sharpen their culinary skills, learning the basics of the profession in two camps this year. The first camp, which began on Monday, July 9th and will run through Friday, July 13th, welcomed the first group; the Jr. Lit’l Chefs. This program is specifically designed for students between the ages of 12-14 and will serve as an introductory course with hopes to garner more interest in the field.

The second camp, which is the advanced segment of the program, is set to start on July 22nd and will welcome young cooks between the ages of 15-19 for an in-depth look into the culinary field, as well as offer one-on-one coaching and a sleep-in camp experience. Each week will culminate with a Mystery Black-Box Competition where one winner from the residential camp ages 15 – 19 will join the TCI Culinary Team making him/her eligible to compete with the team at the CHTA Taste of The Caribbean in Miami, June 2019.

CEO of the Turks and Caicos Hotel & Tourism Association [TCHTA], Stacy Cox, commented on the kids’ excitement to be a part of these programs, “The level of enthusiasm and passion showcased this week is not only inspirational, but aspirational.  We aim to spark interest and develop talents that will turn into a lifelong passionate career, and our goal is to provide programs and activities that lead to complete development and empowerment of our country’s talented youth.”

The eager group of nearly 20 students that comprise both camps have all shown keen interest in pursuing a career in the culinary field.  During the programs they will be hosted and mentored at several TCHTA member hotels and restaurants on Providenciales.

“Our Culinary Camp is instrumental in the development of younger chefs; as the country grows so too does our tourism product and the demand for local trained chefs.  Both camps allow budding chefs to sharpen their culinary skills while being mentored by some of the best in the culinary field in Providenciales.” She continued,  “We are grateful to those who give their time to mentor and teach so that the students can enhance their skills, we thank all of the chefs involved for their passion and their continuous hard work year after year with this program and we especially thank our members for their continuous support.”

This year, TCHTA members including Seven Stars Resort, Beaches Turks & Caicos, The Palms, Amanyara, IGA, The Source Villas, Bianca Sands Resort, Parrot Cay and Grace Bay Club have come together to teach the youngsters basic cooking methods, plating techniques, butchery, baking, the basics of stocks and sauces, as well as how to write menus.  Safety and sanitation are also a big part of their training.  Campers received a full kit to get them on their culinary journey; a formal Chef’s jacket, apron, t-shirts, hat, peeler, paring knife, bread knife, chef knife, boning knife, thermometer, kitchen towel and duffle bag.

“TCI Hospitality Adventure is the springboard for the Turks and Caicos Culinary Team and by extension Taste of the Caribbean,” Cox noted.  “We had so many success stories from the culinary camp since its start in 2012; many of our former Lit’l Chefs are now part of the culinary departments at our member hotels or are in university, Chefs such as Martin Wilkiens, Robinangel Simmons, Korea Rolle, Kentisha Hall and Christin Greene and bartender Jean Tissaint, just to name a few, are successful alumni of the program and have competed in several international competitions representing the TCI.”

TCI Hospitality Adventure program has long been supported by members of the TCHTA.  The organization has hosted three major annual fundraising events to help finance the initiative; the annual Taste of Tapas, Chefs on the Beach and the Golf Scramble assist the TCHTA with covering expenses of the camp, continued development, and the cost associated with travel to competitions.  They are inviting members of the community to graciously support these fundraisers.  Persons are encouraged to buy tickets to the upcoming Chefs on the Beach which is scheduled for Friday July 20, 2017 at the West Deck at the Seven Stars Resort in Grace Bay.

For more information about the upcoming event, interested persons and organizations are encouraged to call the TCHTA office on 339-5787 or visit their social media pages.

 

Release: TCHTA

 

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A Turks and Caicos we can all be proud of

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What’s on my mind is a Turks and Caicos that deserves to be celebrated, not reshaped into something unrecognizable.

Yes, Providenciales has grown. It has welcomed businesses, ideas, and people from all over the world, and in many ways it reflects the beauty of a melting pot. But growth should not mean erasure. Progress should not require us to trade away the very soul of who we are.

There is a moment we are standing in right now that calls for intention. Stop. Pause. Preserve. Think ahead for the generations to come. All is not lost, but it can be, if we do not choose wisely.

Each Islander is unique to the island they are from. Even our dialogue carries the imprint of where we come from. Our accents, expressions, rhythms, and ways of telling stories quietly reveal our home islands. That is our power. That is our beauty. The true richness of Turks and Caicos lives in its people as much as in its landscapes. Exploring and preserving our islands must also mean exploring and preserving their inhabitants, their knowledge, their traditions, and their ways of life. We are not here to invent something foreign. We are here to shape and mold what we have already been given. God has already provided the blueprint. We only need to slow down long enough to see what is right in front of us.

No one knows your country or your product better than you who have lived it. Why try to be something we are not? Each time we attempt to imitate another place, we lose a piece of our own lifestyle. A lived experience is what gives us the authority to shape our present and our future.

I envision the marketing and development of our family islands not as replicas of somewhere else, but as island treasures. Places where businesses rise from culturally focused initiatives, designed first with residents in mind, and where visitors are welcomed into an authentic haven that reflects what Turks and Caicos truly represents.

North Caicos as a living sanctuary. Lush, green, and respected. A place for nature trails, wildlife exploration, farming traditions, and environmental exhibitions, where development works with the land, not against it.

Middle Caicos safeguarded for its history and natural wonders. Its caves protected not only as attractions, but as classrooms. Its flamingos preserved as symbols of the fragile beauty we are responsible for protecting.

South Caicos honored as the salt and fishing capital. The rhythm of boats, salt ponds, and sea life forming the heart of its identity. A working island where maritime culture and sustainable fishing are supported, celebrated, and passed down.

Grand Turk restored and respected as a cultural and historical anchor. Front Street with its light and British flare revived with intention. The return of a strong public library and cultural spaces for those who adore history, storytelling, and research.

Salt Cay protected in its quiet uniqueness. A picturesque island lifestyle centered on stillness, craftsmanship, heritage, and community.

The heart of this vision is not tourism alone. It is our people.

Celebrate our island cultures. Create small businesses that allow islanders to thrive with dignity, love, and respect. Build economies that sustain us without displacing us. Let development work in service of community, not the other way around.

Teach our youth the trades, the arts, the skills, and the stories while our elders are still here to pass them on. Boat building, straw work, farming, fishing, cooking, music, storytelling, herbal knowledge, construction, and design. These are not relics. They are foundations.

From this, innovation is born. When young people are rooted, they can modernize tradition without losing it. They can bridge yesterday and today. They can create futures that honor the past instead of replacing it.

We do not need to become a concrete jungle to be successful. We do not need to mirror other places to be worthy. We do not need to sacrifice our identity to attract the world.

What we need is the courage to protect what is left, the wisdom to shape what is coming, and the commitment to ensure that being a Turks and Caicos Islander is not just a title, but a living experience our people can still feel, recognize, and pass on.

 

From Alicia Swann

Turks and Caicos Islander

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Beaches Turks and Caicos sets the Benchmark for Biodiversity in the TCI

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Volunteers from the Sandals Foundation and Great Shape 1000 Smiles dental programme complete an oral health presentation at the Ashley Learning Centre took time out to share in a photo opportunity with some students and teachers

PROVIDENCIALES, Turks & Caicos Islands: — Beaches Turks & Caicos continues to lead the way in sustainability by cultivating a culture of environmental stewardship across the Turks and Caicos Islands. Through the introduction of biodegradable alternatives, agricultural education and community partnerships, the resort is setting a new standard for eco-conscious hospitality.                                                                                                                                                                  As part of its ongoing sustainability mission, the resort has replaced single-use plastics and certain chemicals with compostable, biodegradable products derived from natural sources, to reduce pollution and minimize the resort’s carbon footprint.

At Beaches Turks & Caicos, sustainability is woven into every part of the guest experience,” said Managing Director, James McAnally. “From the products we use to the relationships we nurture, our goal is to make responsible environmental choices that benefit our guests, team members and the wider Turks and Caicos community.”

The resort also practices on-site composting, recycling fruit and vegetable waste from its kitchens to enrich soil and sustain its lush landscaping. This closed-loop system reduces waste and promotes biodiversity across the property.

Beyond the resort, Beaches collaborates with local partners including schools, government agencies and NGOs to extend green education into the wider community. Through the Sandals Foundation, the resort supports projects such as the installation of water filtration systems, tree-planting activities and biodegradable workshops. Schools like Enid Capron Primary have expanded their farming projects and integrated agricultural science into their curriculum thanks to this partnership.                                                                                                                                                                                 Beaches also leads regular coastal cleanups and reforestation drives which inspires residents and students to play an active role in protecting their environment. “The Earth Guardian volunteers take pride in giving back to our schools and the communities we serve,” noted Public Relations Manager, Orville Morgan. “These initiatives create a sense of shared responsibility that strengthens both our communities and our natural resources.”

With its commitment to biodegradable innovation, sustainable education and environmental action, Beaches Turks & Caicos continues to set the benchmark for biodiversity and sustainability in the Turks and Caicos Islands.

Photo Captions

1st insert:  Beaches Turks and Caicos and the Sandals Foundation celebrate with students at the Enid Capron Primary School in a Reading Road Trip experience where guests and students get to experience a cultural melting pot of activity.


2nd insert: Beaches Turks and Caicos resort Simone Woodfine from the Bar Department prepares to plant a tree at one of our schools to celebrate the mission of providing a healthier environment for the Turks and Caicos Islands

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Turks and Caicos Corporate Community Join Beaches Resort to Raise Funds for Jamaica’s Hurricane Melissa Relief

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Some members of the local media fraternity who were present to share in the experience

Turks and Caicos Islands, December 17, 2025 – Corporate partners in and around Providenciales recently joined Beaches Turks and Caicos Resort raising over US $54,000 to support Jamaica’s Hurricane Melissa Relief effort.  The fundraising dinner, aptly titled, ‘One Caribbean, One Family, One Love’ saw over eighteen companies gather on Friday, December 12 to support the recovery of families and the rebuilding of communities affected by the category 5 storm.

“When our Caribbean family calls, we will respond with love,” said Deryk Meany, General Manager of the Beaches Turks and Caicos resort. “Today it is Jamaica that is affected, but tomorrow, it could be the Turks and Caicos or another neighbouring island. We are committed to serving our brothers and sisters and are deeply grateful to everyone who have donated to the cause.”

Since the passage of Hurricane Melissa in Jamaica on October 28, the Sandals Foundation has been working around the clock with local agencies and international partners to provide shelter essentials, food, and clean water, restore schools, and provide medical support to hospitals. Funds raised at the recent benefit dinner will help bolster the next phase of the philanthropic organisation’s support to rebuild schools and livelihoods in affected communities.

“As we continue to provide essential first-relief support, we have already begun our long-term recovery response,” says Patrice Gilpin, Public Relations Manager at Sandals Foundation. “Many schools, which are the cornerstone of stability, learning, and emotional support for our young ones, require urgent attention. This donation will go a far way in restoring a sense of normalcy in the lives of our youngest and most vulnerable.”

The One Caribbean, One Family, One Love fundraising dinner featured, amongst other things a silent auction of Sandals and Beaches Resort stays, airline tickets, spa services, catamaran cruise, and private chef dinner. The night’s four course meal was also spearheaded by the TCI’s 2025 Taste of the Caribbean silver medalist culinary team- all of whom volunteered for the event.

Managing Director of the Northern Caribbean and Curaçao, James McAnally expressed delight at the outcome noting, “The success of this event is indicative of the power of partnerships to effect real change. We are grateful to the TCI business community, resort guests and our resort team for coming together and making this moment count.”

Photo Captions

1st insert:  Sandals Foundation Public Relations Manager Patrice Gilpin (centre) accepts the cheque from Beaches Turks and Caicos resort General Manager Deryk Meany (left) and Managing Director of the Northern Caribbean and Curacao James McAnally

2nd insert:  Members of the Beaches Turks and Caicos resort’s entertainment team were on hand to provide scintillating performances at the event

3rd insert:  Beaches Turks and Caicos resort General Manager Deryk Meany (5th left) poses for the cameras with representatives of the Graceway Communities as he personally thanked those who were in attendance

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