#Providenciales, July 10, 2019 – Turks and Caicos – The Turks
& Caicos Hotel and Tourism Association’s (TCHTA) Hospitality Adventure Camp
Alumni Wilkiens Martin, Wayne Gardiner Jr., Kevin Missick, Robinangel Simons
and Christin Greene are making waves as they continue to excel while receiving praises
and accolades from top organizations for their continuous strides in the
industry.
They have
represented the destination at several top international culinary events and
continue to serve as inspiration for many aspiring young local chefs across the
islands.
“Wilkiens,
Robin, Wayne, Kevin and Christin are all products of our TCI Hospitality Adventure
Culinary Camp which we run through the TCHTA with support from our members and
the public,” said CEO of the association, Stacy Cox. “We have had so many
success stories from this program which has created so many avenues to allow their
talents to shine on the international stage. I am so proud of them all, and the
many that have used this program as a tool to achieve their dreams.”
Wilkiens
Martin has represented Turks & Caicos in over 10 competitions and events
with Taste of the Caribbean being among the most recent. He has accrued over seven medals, trophies
and accolades during his time in the culinary field and has earned the respect
of his peers, mentors and, most of all, the industry.
“The
Culinary Camps have changed my life and led me to a path where I found my true
passion,” said Martin. “I’ve always known I wanted to be a chef, but I wasn’t
sure how to make that dream happen. After being encouraged by my high school Food
& Nutrition teacher to join, I discovered a whole new world that provided
endless possibilities and access to amazing mentors that have helped me get to
where I am today.”
Martin
credits his success to his hard work and perseverance and to the team of
supporters that believe in him. He said that his seven-year journey was not an
easy one as it took tremendous commitment to stay on the path and he encourages
all aspiring junior chefs to take advantage of the programs that are available.
“To all aspiring young chefs, my advice is to be patient with yourself, accept
that you will make plenty of mistakes, people may even laugh at you. But be strong, ask questions and take notes. Also,
strive to think outside the box and be prepared to represent your country
internationally.”
Wayne
Gardiner, Jr. is another prominent up and coming chef who represented the
island at the Rum and Rhythm Extravaganza in New York last month. Gardiner credits his success to the Hospitality
Adventure Lit’l Chefs Camp along with the list of mentors that have helped him
along the way.
Kevin
Missick represented TCI at the World Gourmet Summit in Singapore in May
alongside top chefs such as TCI Culinary Ambassador, Nikita Skippings, Chef
Lorraine Kenlock and fellow Junior Chef Alumni Robinangel Simons. Missick said that being allowed to showcase
his skills in Singapore has not only built his confidence but has also
introduced him to a new style of cooking.
“I have always been fascinated with cooking and the Lit’l Chefs Camp has
solidified my love and passion for the profession.” said Missick.
He too
credits his success to hard work, determination and also taking advantage of
the programs that are available to help young people develop their talents. “It
took a lot of hard work, interning, studying, training and being mentored by
some of the TCI’s best chefs. Because of this, I was able to represent the
country internationally at the World Gourmet Summit in Singapore and win my
first medal at the Taste of the Caribbean event last month.
Robinangel
Simons has come through the Lit’l Chefs Camp and has gone on to continue her
culinary studies in the United Kingdom, having now completed her Bachelor’s
degree and intent on continuing to her Master’s. Just last week, she led a faction of Team TCI
to a gold win in Antigua at the Antigua & Barbuda Grandprix Invitational.
Christin
Greene is also pursuing her studies in Hospitality Management and Culinary Arts
at the Florida International University (FIU), now in her Junior year. She has
successfully competed for Team TCI at the Junior Duelling Challenge in
Barbados, and now prepares to mentor the Jr. Lit’l Chef campers this year while
she is at home on her summer break.
These are
just a few of the many success stories from the TCHTA’s Hospitality Adventure
Camps. This year, the camps have added
some exciting changes welcoming not only aspiring chefs, but also boat captains
and cosmetologists from across the islands.
Cox
congratulated Martin, Gardiner, Simons, Missick and Greene and hopes that
aspiring young professionals will hear these success stories and take advantage
of the opportunities that are made available through these programs. “Hats off
to all of them. I have watched them develop since the beginning, and their accolades
and accomplishments speak to their growth. With the Hospitality Adventure
Camps, we aim to spark interest and develop talents that will turn into a
lifelong passion and career. Our goal is to provide programs and activities
that lead to complete development and empowerment of our country’s talented
youth.”
This
year’s camps kicked off on July 8th with the Jr. Lit’l Chefs camp for students
aged 12 to 14 years. The Lit’l Chefs Camp (a stay-over camp) takes place from
July 14th to 20th. This is an advanced segment of the Jr. Lit’l Chefs program
aimed at providing young cooks between the ages of 15 to 19 with an in-depth
look into the culinary field and offer one-on-one coaching and a sleep-in camp
experience. The Cosmetology camp rounds out this season’s events from July 22nd
to 26th and will give students ages 15 to 19 an opportunity to learn about the
beauty, spa, wellness and cosmetic industry.
The 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 all assist the TCHTA with covering the expenses of the camp, its
continued development, and the costs associated with traveling to competitions.
Interested
applicants are encouraged to visit the TCHTA Office. Prospective campers and
parents will be required to sign a consent form and all camps are subject to an
entry fee which will be paid by all applicants.
The TCHTA
is also looking for interested chefs to join the award-winning culinary team.
For more information about the TCI Hospitality Adventure Camps or to learn how you can become a part of TEAM TCI, interested persons and organizations are encouraged to call the TCHTA office on 331-5787 or visit their social media pages.