Investing in culinarians

THE RITZ-CARLTON Hotel Company, is known worldwide for its commitment to the development of its ladies and gentlemen. The promise that the company makes is embedded in the employee promise, which speaks to valuing employees in the company's service commitment to guests and a resolve to ensure that the work environment enables ladies and gentlemen to fulfil their individual aspirations.

In keeping with the hotel's thrust to develop its ladies and gentlemen, the resort seeks the best avenues that will aid in this objective. When the Jamaica Hotel and Tourist Association (JHTA) partnered with the world's premier hospitality and food service institution ­ Johnson & Wales University (JWU), the hotel decided to participate.

As a result, the JHTA and JWU joined forces in 1999 to offer the first Summer Culinary Institute in Kingston, Ocho Rios, Montego Bay and Negril.

The raison d'être for the partnership is to strengthen the culinary skills of cooks and employees working in food preparation areas, and advance the importance of proper food handling and management in the workplace.

Shortly after The Ritz-Carlton's successful opening in Jamaica, the hotel began to explore opportunities for growth of its ladies and gentlemen and certainly an initiative, such as the JHTA Summer Culinary Programme, was worth the investment.

After completion of level three and graduation, it was time for bigger aspirations ­ the undergraduate studies in the United States. In 2001, the hotel made further investment in its culinarian talent by selecting one of the culinarians who matriculated for the degree programme to pursue.

Clayon Campbell was chosen from a group of six candidates after taking first place in an intense and competitive selection process, which included a panel interview and a practical.

ONE MORE DEPARTS

Clayon departed Jamaica on June 14, 2002 to JWU Florida campus and has returned to the hotel with an Associate of Science Degree in culinary arts (Honours) and has imparted some of his newly-acquired skills with his team members.

After Clayon's return, Coatiest Gabbidon, who was awarded second place, departed for JWU on June 17, 2003 in pursuit of the realisation of a life-long dream ­ an Associate Degree in culinary arts. Today, he has realised that dream.

In a conversation with Michael Moskwa, director of culinary education, J&W, he had this to say, "I have made annual trips to Jamaica to award all the hard-working graduates of the Summer Culinary Programme their certificates. I was extremely excited to welcome the first of what I hope will be many graduates of level three to our campus.

Both gentlemen are now employees of Ritz-Carlton hotels in the United States, where they continue to garner international industry exposure and capitalise on the expertise of some of the world's best chefs.