July was extra special and exciting for a group of young adults who were all eager to be a part of TCI Hospitality Adventure’s ever popular annual Summer Camps.
The Adventure Programme which was implemented by TCHTA to enrich and enhance the national development of TCI’s tourism product continue to grow year after year, attracting a tremendous interest from students across the islands and of all ages. This year three Camps were facilitated by TCI Hospitality Adventure through TCHTA over a four week period and gave the kids hands on experience and left them with a wealth of knowledge about the destination’s top industry.
Jr. Lit’l Chefs Camp, Spa Camp and Jr. Mechanics Camp were all a hit with the participants as they travelled throughout Providenciales and even journeyed to Parrot Cay to learn about different day to day operations in the industry. Jr. Lit’l Chefs Camp saw twelve (12) budding chefs creating, naming and decorating desserts with their mentors at Parrot Cay Resort in addition to making pita bread and pizza with the Crust Bakery team, touring Graceway IGA supermarket along with other activities which allowed them to show off their culinary skills. Up next was the Spa Camp which was organised by Meryl Cooper of Spa Tropique, giving eleven (11) participants the opportunity to visit various spas including Regent Palms Spa, Red Lane Spa, Exhale Spa, Spa Troqiue, Amanyara among others. Automotive Art then had the pleasure of organising the Jr. Mechanics Camp which included classroom sessions on the automotive industry along with a tour of the facility and a demonstration on the anatomy of a gas combustion engine.
Stacy Cox, TCHTA’s Executive Director and TCI Hospitality Adventure’s Committee Member who joined the kids on some of their tours noted, “What better way to spend the summer than learning about stuff you love and have a passion for. I had the opportunity to join the Jr. Lit’l Chefs as they prepared appetizers with Ian Ongjoco, winner of the Lit’l Chefs team competition last year and Wayne Garland, 2013 Lit’l Chef participant who is now attending culinary school in England. The last day of the Camp was remarkable as we held a miniature competition among the students which saw them creating culinary masterpieces.”
Cox added, “As the interest in the Camps grows each year we the Committee will continue to ensure that they remain relevant, providing the students with an experience next to none, an experience which allows them to see what our industry workers do daily during their working life. Some of the kids are actually “repeat-participants”, which shows us that we are doing something right.”
TCHTA expressed special thanks to Parrot Cay Resort and Spa, Seven Stars Resort, Graceway IGA, Crust Bakery, Villa del Mar, Royal West Indies Resort, Blue Haven Resort, Chef Thomas Musson, Spa Tropique, Regent Palms, Red Lane Spa (Beaches), Exhale Spa ( Gansevoort),Amanyara, Grace Bay Club, Grace Bay Car Rentals/Thrifty and Automotive Art.
