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Nassau and Paradise Island News
Lil’ Chefs summer programme stirs passion for culinary arts
Submitted by Office of Communication   
Thursday, 14 August 2014 07:31

From left are Mikaila Gomez, Corben Miller, Nia Simms and Max Gomez, participants of The College of The Bahamas’ “Lil’ Chefs’ Shack: Fun In Da Kitchen” culinary summer programme. NASSAU, Bahamas -- At eight-years-old, Harmony Pyfrom already knows what profession she wants to enter. And this summer, she was working toward that goal by learning the fundamentals of the culinary arts at The College of The Bahamas’ “Lil’ Chefs Shack: Fun in Da Kitchen”.

It was a two-week summer programme held at the Culinary and Hospitality Management Institute that teaches cooking techniques and kitchen etiquette.

“We were having fun cooking and learning how to cook with different ingredients, so that when we grow-up, if we want to be a chef we would know what to use,” said Harmony, during a short break from the sessions.

She was one of 21 young, aspiring chefs between the ages of 8 and 16 who enrolled in the summer culinary camp at The College. They were taught how to prepare meals like chicken souse, peas and rice and pizza, as well as kitchen safety, knife skills and measurements, personal health and sanitation. Their training ground was the commercial kitchen at CHMI.

“Fun is a part of the ingredient,” said Bridget Murray, Director of Industry training at The College. “The students were learning in a fun environment. They were learning the basics of cooking, the basics of knife skills, sanitation, why it is important to observe good hygiene. Those are skills they will use in their own homes.”

Statement by the Hon. Fred Mitchell, M.P. on Fox Hill Day
Submitted by BIS   
Wednesday, 13 August 2014 09:32

“I wish to welcome the Prime Minister and all colleagues to this annual celebration.  

The PM has been coming here every year since 1998.  I am pleased to welcome him back again.  

Today we remember Shanique Sands, Eric Morrison, Shaquille Demeritte and Claudzino Davis.  These were the four people who were shot and killed on Freedom Park on 27th December.  

Life takes twists and turns but we must no matter what do the things that make for peace and build up the common life.  

Today then, we mark Fox Hill Day, which we have been doing since the 1870s.  No it is not true that the news took one week to get to Fox Hill.  It is simply this day is a separate tradition.  The late Dr. Cleveland Eneas spoke of the trek which the people of Bain Town used to make to Fox Hill to mark this day.  

I have copies of last year’s lecture, which I would like to leave with the church which outlines the history of Fox Hill.  

I am glad to see you.  Today, I want to speak to some broader values -- those of faithfulness, discipline, loyalty, trust.  

Meliá Nassau Beach begins phase one of $19 million renovation plan
Submitted by Kristina McNeil   
Tuesday, 12 August 2014 17:40

NASSAU, Bahamas -- Renovations have begun at Meliá Nassau Beach, a Meliá Hotels International resort, with phase one of the $19 million renovation plan, expected to be complete by November 2014. The resort, on Cable Beach, will remain open throughout the redesign, with minimal interruptions to the guest experience. Renovations throughout the entire Meliá Nassau Beach property are expected to be complete by early 2016. Meliá Nassau Beach will be the only upscale all-inclusive resort in Nassau’s multi-billion dollar luxury destination resort, Baha Mar.

Once the first phase of the redesign is complete, the Meliá Nassau Beach will boast 694 luxury guestrooms offering modern décor and a private patio or balcony. In addition, the hotel will introduce guests to THE LEVEL, a signature service by Meliá Hotels & Resorts offering exclusive experiences, select room categories, a private pool and beach area, a separate check-in area in THE LEVEL Lounge, located upstairs from the main lobby, and preferred reservations for à la carte restaurants and other activities. THE LEVEL Lounge will offer guests daily continental breakfast, newspapers, coffee and tea service, premium beverages, cocktails and hors d’oeuvres served throughout the day. THE LEVEL guests can indulge in Energy for Life activities like Body Balance – a mix of yoga and Tai Chi, or the Experiences Menu, which includes special workshops, dinners on the beach, romantic private breakfasts and in-room dining experiences.

Meliá Nassau Beach currently boasts three exceptional dining options, including Aqua, featuring Italian fare; The Market Place, an open-kitchen buffet style restaurant serving breakfast, lunch and dinner; and O’Grille, open for lunch and dinner in a casual beachside ambiance. As part of the redesign, the terrace at The Market Place will be expanded to exude a more Caribbean feel. To round out the offerings, Meliá Nassau Beach will add five signature eateries. The hotel’s fourth floor will house Cilantro, taking guests on a complete gastronomic journey, with natural textures, aromas and flavors from Mexico; Nikkei, celebrated for its exquisite fusion of Japanese, Cantonese and Peruvian cuisine, with a sushi bar and Tappan tables; and The Black Angus, a modern steakhouse featuring the finest quality prime cuts and the freshest ingredients. Additionally, upbeat gastro bar, Estavida, will act as the social hub of the hotel, offering tapas and cocktails.

Urban Renewal - Plans for technical centre in Elizabeth Estates
Submitted by BIS   
Tuesday, 12 August 2014 07:40

NASSAU, Bahamas -- Plans for Urban Renewal Technical Centre -- Prime Minister, the Rt. Hon. Perry G. Christie leads government officials on a tour of a street in Elizabeth Estates on Friday, August 8, 2014. Mr. Christie also met with area residents, who gathered at the Commonwealth Mission Baptist Church during a ceremony announcing the creation of an Urban Renewal technical centre in the area. During his visit, Mr. Christie and his delegates were entertained by the Urban Renewal Marching Band. He was also interviewed by media personality, Mr. Wendall Jones of Love 97 FM Radio. (BIS Photo/Peter L. Ramsay)

Sandyport hotel enjoys year-long record-breaking occupancy levels
Submitted by Chauntez Wilson   
Monday, 11 August 2014 18:33

Smiles and Style: Vernon Moss, General Manager; Cincinetti Hall, Reservations Manager, and  Brigitte Fernander, Executive Housekeeper at Sandyport Beaches Resort and Hotel give a tour of the elegantly renovated kitchens with brand new steel appliances and chic granite counter tops.NASSAU, Bahamas -- Doing well is how the low-key manager of the Sandyport Beaches Resort and Hotel describes their record breaking year, with weekend occupancy levels often at 100% for the sea-side and Sandyport Marina Village hotel.

Vernon Moss the General Manager at the West Nassau Sandyport Beaches Resort and Hotel states that year over year, occupancy levels are higher overall than previous years since opening in 2000.

“Especially since Easter we’ve noticed an increase in bookings and very often have sell-out weekends. We’re seeing lots of guests from the Family Islands who come to Nassau for events or family gatherings and in June for instance, officials involved with the IAAF World Relay, pushed us to a 98% occupancy rate and we’ve continued with an average of 82% occupancy since then with forward reservations looking stronger than usual for August and September. Traditionally in September it slows down and I know many of the smaller hotels close in September but we won’t, we’re too busy.”

Reservations Manager, Cincinnati Hall says the Cable Beach strip hotels are all-inclusive, save for the Melia, which means the Sandyport Hotel fits the bill for those not wanting all-inclusive.

“All inclusive doesn’t suit all international travellers and we also find that locals from Grand Bahama and the Family Islands and even our corporate and ex-pat regulars from Nassau, very often prefer the freedom of the self-catering option our suites offer or to go to the nearby restaurants, like Spritz, Twisted Lime, News Café, Olives and all the others.”

Melia Nassau Beach inspires re-launch of pig farm
Submitted by DP&A   
Monday, 11 August 2014 18:19

Farm piggybacks on hotel business -- A New Providence farm that lay fallow for years is re-born and thriving thanks to a commitment from Melia Nassau Beach Hotel. The resort on Cable Beach provides table scraps and peels and purchases pork product from pig famers Karen and Cadrington Coleby. It’s part of the hotel’s commitment to a farm-to-table and sea-to-table local sourcing program. NASSAU, Bahamas -- A pig farm that had lain fallow, roofs of its pens scattered across an overgrown field, is now bursting with life, thanks to one hotel’s belief in buying locally grown and produced food.

Breathing new life into the piggery located in southwest New Providence is the third time in as many months that the Melia Nassau Beach has boosted Bahamian business through its commitment to local sourcing, something the hotel’s Manager Andrew Tilley says works for the resort and its guests, simplifying purchasing, supporting the local economy and giving guests a taste of the country they’re visiting.

If it’s a win for Melia and its guests, it’s an even bigger win for the farm and its owners – Lester Beneby along with Cadrington and Karen Coleby.

The hotel’s interest inspired them to rejuvenate the defunct but promising property leased by Beneby. Coleby re-roofed pens damaged in a hurricane, dug a second well, put in new irrigation to provide cooling showers for the pigs, brought in new stock. From one piglet freshly weaned, the farm has grown to 50 in just three months. While husband Cadrington, an engineer, dug his heels in with construction and infrastructure, Karen Coleby, who has a degree in livestock management from Tuskegee University and spent 16 years working at a former poultry firm, was able to bring her business and operations skills to the new family venture they own with Beneby.

The now-thriving venture started with a single meeting in March hosted by the Inter-American Institute for the Cooperation on Agriculture. By April, less than a month later, the farm was on its way to revival, thanks to its new customer. It’s a win-win. Melia saves all suitable scraps and peels from the kitchen, the farm collects the food daily, adds it to regular feed and when pigs are ready for slaughter, Melia is there ready to purchase.

Edukarting Government School Summer Camp Programme wraps up
Monday, 11 August 2014 07:32

NASSAU, Bahamas -- The Edukarting Summer Camp Programme, now in its second year, finished on August 8th. This year there was a greater mix of ages and schools ranging from 8 years old to 18 years old and it was very rewarding to see the older students mentoring the younger ones. A good display of team spirit, one of the Edukarting objectives. A good showing of girls of varying ages may have added an extra edge to the competition.  

This year, the students were lucky enough to be driving on a track of reasonable length as the running track at C.I. Gibson was put to four-wheel use instead of feet. In fact, Mr. Tim Munnings, the Director of Sports for the Ministry of Youth Sports & Culture tested out his four wheel ability instead of his famous feet! With cones in place to form chicanes, the drivers had to navigate their way around the track with time penalties if they nudged or hit any one of them or incurred any other infractions.  

In both the first and second week it wasn’t the fastest driving team which won first place but those who had a combination of track time and penalties or bonuses gained in the classroom work. This year, classroom work also included a talk on basic Road Safety and First Aid as well as the other Edukarting basics of mechanics, design, money management and marketing.  

With a second successful year of Edukarting, the Mr. David McLaughlin, Managing Director and Victoria Sarne, Director, along with the two Instructors, Henry Beaudette and Craig Camillari whole-heartedly applaud the students for their enthusiasm and talent.  

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