PLAYA PULSE
HOLIDAY
TRADITIONS
COLORFUL CELEBRATIONS, ANNUAL POSADAS AND BEAUTIFUL TRADITIONS THROUGHOUT PLAYA HOTELS & RESORTS.
Letter from The Publisher
DAYNA BLANK
All of us find comfort in annual holiday traditions, whether it be cake on birthdays, Valentine’s Day cards, fireworks on independence days or any way we choose to acknowledge a special occasion. The most special part about holiday traditions is that they have a place in the past, present and future.
#lifeatplaya
At Playa we have many of our own celebration traditions, which I hope we will pass along to the next generation, just as we do with family. My goal is that these traditions not only create a meaningful purpose for coming together but also nurture our spirit, allow us to build a strong bond and impact the communities in which we live and work.
As you read through this special holiday issue, I ask that you remember that you are truly part of something special. Although our Playa family lives in different countries and celebrates with different traditions, it only adds to our uniqueness and diversity. I hope that the past holiday season allowed you an opportunity to reconnect and spend time with those that you love, partake in old traditions and create new ones. Remember, it’s not the traditions that matter most, but instead the experiences shared and memories made.
I look forward to celebrating many more holidays with you and our entire Playa family.
EXECUTIVES:
Chairman and CEO
Bruce Wardinski
Chief Executive Officer
Alex Stadlin
Executive Vice President and Chief Financial Officer
Ryan Hymel
Executive Vice President and Chief Marketing Officer
Kevin Froemming
Executive Vice President and Chief Development Officer
Fernando Mulet
Executive Vice President and General Counsel
Matthew S. Cohen
BOARD OF DIRECTORS:
Bruce Wardinski
Richard Byles
Chuck Floyd
Richard (Rocky) Fried
Gloria Guevara
Daniel J. Hirsch
Hal Stanley Jones
Tom Klein
PLAYA PULSE CONTRIBUTORS:
Antonio Betancourt
Betty Ann Brown
Dedra Brown
Juan Calderon
Cristian Carballo
Wally Dagri
Charmaine Deane
Christopher Froemming
Xavier Fuentes
Alfredo Garcia
SPECIAL THANKS:
Daniela Gomez
Claudia Guerrero
Italia Guerrero
Samantha Hardy
Marissa Hicken
Adriana López
Myrna Lozano
Conchita Luviano
Nallely Medrano
Perla Mercado
Service From The Heart,
Elizabeth Lieberman
Karl Peterson
Arturo Sarukhan
Christopher Zacca
Mario Mihalic
Adriana Navarrete
Esther Navarrete
Teresa Paredes
Melissa Jocelyn Ramirez
Alberto Romero
Estefania Vargas
Jennifer Velasquez
Amy Zocchi
To Cohort Creative Group for providing creative direction and design for this publication. Rebecca Bing, Danielle Ford, Carrie Lare, Beverly Roseman
PLAYA pulse
FRIGHTFUL FUN HALLOWEEN
2018 IN THE CORPORATE OFFICES
Stateside, employees celebrated Halloween with lots of tricks and treats.
There were jack-o’-lanterns, decorations—and of course— lots of delicious eats. In Fairfax, employees battled for a chili cook-off win and in Fort Lauderdale, employees gave their desks a spooky-scary spin. Both offices dressed in festive Halloween attire and held pumpkin carving contests that really came down to the wire. A spooktacular time was had by all, some might say it was the best day of fall.
HALLOWEEN PARTIES
Most Scary Costume Lourdes Liem
Chris Carver’s WINNING CHILI RECIPE
PREP TIME: 30 MINS COOK TIME: 8 HRS TOTAL TIME: 8 HRS 30 MINS
INSTRUCTIONS
In a skillet over medium heat, cook the bacon until crisp. Remove on to a paper towel-lined plate and dab off the excess grease. Set aside.
Reserve the bacon grease in the skillet. Remove the stem and seeds from the red pepper. Finely chop. Remove the stem and seeds from the green pepper and finely chop.
Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired.
Tip: Leave them in for extra heat.
Add the red pepper, green pepper, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Sauté the veggies over medium heat until tender. Transfer to the slow cooker.
Add in the three cans of chili beans (undrained and not rinsed), petite diced tomatoes, and tomato paste to the slow cooker.
In the same skillet used to cook the bacon and veggies, cook the ground beef chuck, steak, and Italian sausage until no longer pink over medium high heat. Drain off all the fat and add into the slow cooker.
Add all the seasonings to the slow cooker. Crumble up the bacon (or chop) into very small pieces and stir that in the slow cooker. OR reserve the bacon in the fridge and add at the end. Mix together.
Cover and cook on low for 6-8 hours. Adjust seasonings to taste (salt, pepper, chili powder, etc.). Garnish with fresh cilantro, sour cream and cheddar cheese.
INGREDIENTS:
5 slices hardwood smoked bacon
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup yellow onion finely chopped
1-2 small jalapeño peppers, seeds removed and finely diced (optional)
2 cans (15 ounces each) chili (pinto) beans in medium sauce
1 can (15 ounces) chili (pinto or kidney) beans in mild sauce
2 cans (28 ounces each) petite diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 pound ground beef chuck
1 pound Italian sausage
1 pound flank steak
ABOUT CHRIS
Chris is a Finance Analyst based in the Fairfax, Virginia office. He competed against nine other associates to win the title of “Chili Champion 2018” with this slow cooker recipe.
SEASONING:
4 tbsp chili powder
1 tbsp dried oregano
2 tsp cumin
1 tsp dried basil
1 tsp seasoned salt
3/4 tsp pepper
1 tsp cayenne pepper
1 tsp paprika
1 tbsp white sugar
1 tbsp Worcestershire sauce
1 tbsp minced garlic
3 regular sized beef bouillon cubes
SUGGESTED TOPPINGS: fresh cilantro
sour cream grated sharp cheddar cheese
Mexico’s Misunderstood Holiday Explained
Dia de los Muertos, or Day of the Dead in English, is much different than the “Mexican Halloween” that some may believe it to be. With origins tracing back to the Aztecs, Dia de los Muertos is not to be confused with Halloween. While some of the themes may be similar, there are vast differences between the two holidays.
In Mexico, Dia de los Muertos is observed to celebrate and honor loved ones who are no longer with us. It is not about mourning lost lives, but instead, about celebrating them. Dia de los Muertos follows a two-day structure on November 1 and 2 each year. Typically, the first day is for families to remember children who have passed and the second is in honor of adults who have passed. It is believed that on these two sacred days of the year, the spirits of loved ones can join the living once again. For this reason, pillows and blankets are often left out so the dead will have a place to rest after their long journey. On the Day of the Dead, many people go to cemeteries and play music, have picnics and other festivities to celebrate lost lives.
Families also create home-based altars with the intent that the souls of their loved ones will visit them. Along with candles, marigold flowers are used to adorn the graves or altars, as it is believed that the marigold attracts the souls of the dead to additional offerings.
Elaborate colorful altars are usually decorated with other offerings such as toys and sugar skulls (called Calaveras) for deceased children and beloved possessions for deceased adults. Food and spirits are also used as offerings and may include tequila, atole— a hot corn-based beverage, candied pumpkin— known as Calabaza en Tacha, and other treats like pastries and tamales.
Every year, the staff at each of our properties in Mexico create altars and participate in song and dance to celebrate Dia de los Muertos and honor their lost loved ones. As you can see, it’s a celebration and our collaborators put in a lot of effort to honor their loved ones and create a beautiful display.
The Ft. Lauderdale and Fairfax offices celebrate Thanksgiving with annual Potluck lunches, where each associate contributes a dish reflecting their heritage.
THANKSGIVING 2018
Eat, Drink and Be Thankful
While celebrated on different days, Thanksgiving Day is a national holiday celebrated in Canada, the United States, some Caribbean Islands and Liberia. The holiday associated with giving thanks for the harvest of the preceding year has come to symbolize peace and the sanctity of home and family. From Thanksgiving football games to parades that have roots dating back to the 1800s, many timeless traditions remain today.
Associates at Hyatt Ziva Puerto Vallarta serve ham during their Thanksgiving celebration.
GLUTEN FREE
Chocolate Chip Cookies
INGREDIENTS:
1 egg
6 tablespoons almond butter
6 tablespoons coconut oil, not melted
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate (70-85% cocoa works best)
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda or 1/2 teaspoon at high altitude
1/2 teaspoon fine sea salt
3/4 cup coconut sugar
Maldon finishing salt to sprinkle on top
DIRECTIONS:
Preheat the oven to 350°F.
In a medium bowl, sift the almond flour, coconut flour and baking soda.
In another bowl, mix almond butter and coconut oil using a rubber spatula or wooden spoon. Add vanilla extract and coconut sugar until combined. Add the egg and mix well. Once combined, add the dry ingredients, 1/3 at a time followed by the dark chocolate. The mixture will be crumbly but should stick together when pressed between your fingers.
Shape cookies with a small cookie scoop. Drop onto a cookie sheet lined with a baking mat or parchment paper. Refrigerate for about 10 mins prior to baking.
Bake 7-8 min for chewy cookies, 9-10 min for crisp cookies.
Remove from oven and cool for 10 min on the hot cookie sheet. Remove and place cookies onto cooling racks or perforated baking trays to cool completely prior to serving.
Recipe shared by: Nallely Medrano, Social Coordinator HYATT ZIVA PUERTO VALLARTA
HOLIDAY UPSELL/CROSS-SELL
CHALLENGE
The holidays mark peak season for the hotel industry. From December 24th to January 1st, Playa Hotels & Resorts held a Peak Holiday Upsell/ Cross-Sell Challenge, in which all properties competed. The results highlight the dedication, creativity and hard work that each one of our associates put into their jobs. Check out some of the impressive results.
And the Winner is...
Hyatt Zilara Cancun
Top Spa Team
TEAM HILTON PLAYA DEL CARMEN
+$48,500 USD GENERATED THE GREATEST INCREASE
7 8 PROPERTIES INCREASED THEIR FOOD AND BEVERAGE SALES
TWO OF THEM, HYATT ZIVA PUERTO VALLARTA AND PANAMA JACK RESORTS CANCUN, BY OVER... 110% OUT OF
Team Mexico
+36%
ROOMS, FOOD & BEVERAGE, SPA UPSELLS
Team Jamaica
+75% WITH THE INCLUSION OF JAMAICA’S WINE UP-SELL CHALLENGE, TOTAL INCREMENTAL REVENUES INCREASED 38.5%.
WINE SALES
Hyatt Ziva Puerto Vallarta
Hilton Playa del Carmen
Hyatt Zilara Cancun
Hyatt Ziva Los Cabos
Panama Jack Resorts Cancun
+36%
FIVE OUT OF SEVEN MX PROPERTIES ALL EXCEEDED THE 36% AVERAGE INCREASE.
ROOMS WON BEST CATEGORY
OVERALL WITH A 75% INCREASE YEAR-OVER-YEAR ON AVERAGE.
Our Lady of Guadalupe Day Our Lady of Guadalupe Day
THE FEAST OF OUR LADY OF GUADALUPE DAY is a Catholic celebration that takes place in Mexico on the 12th of December. On this day it is the appearance of an apparition of the Virgin Mary (known as the Virgin of Guadalupe) that many remember. Some travel to Mexico City on this holy day, others visit their local churches to pray.
AskPlaya PeopleHoliday Edition
What do you love about your favorite
The Santa Claus 2 — My kids are already young adults but we all love and associate with this movie! What is not to love about Santa and an impossible teenager going against his parents.
Olgi Alonso, Wholesale Manager Ft. Lauderdale, FL
It’s A Wonderful Life — It shows the real Christmas tradition with family and friends. It’s a holiday classic, I highly recommend it.
Roger Mendez, Translator Regional Office, Cancun
Bad Santa — The film is sarcastic as much as it is moving.
Paola León, English and French Teacher Hyatt Ziva Cancun
The Holiday — A lot of childhood memories—this movie shows you how a situation can change when you face something new that you don’t expect.
Xana Munguia, Director Assistant Hyatt Ziva Puerto Vallarta
The Santa Clause — Because it makes you laugh and feel good, especially this time of the year.
Marcelo Hinojosa Alonso, Concierge Hilton Playa del Carmen
Miracle on 34th Street — I watched it when I was young and it reminded me what Christmas is all about – faith and miracles.
Georgina Ivette Rios Lopez, Kid’s Club Coordinator
Panama Jack Resorts Playa del Carmen
holiday movie?
Tim Burton’s The Nightmare Before Christmas — The patience and skills needed to do a stop motion picture is inspiring to me as a Pastry Chef and the outspoken style of Tim Burton is one of my favorites.
Wouter Tjeeres, Pastry Chef
Hyatt Zilara & Hyatt Ziva Rose Hall
My Favorite Gift — It’s a funny story about a dad making Christmas unforgettable for his son.
Juan Carlos Aguilar Vergara, Bartender Assistant Hilton Playa del Carmen
Christmas with the Kranks — I identify with the film because my parents live far away, and even though they’re not with me, when I see the movie it gives me hope.
Marilu Inglés Sánchez, Management Assistant
Panama Jack Resorts Playa del Carmen
Ghosts of Girlfriends Past — It’s is a comedy based on the story of Charles Dickens (Ebenezer Scrooge) with current situations, which make us reflect on love and value what is really important in life, family.
Francisco Suarez, Director of Training & Development Regional Office, Cancun
AND…The top movie
that spans all
destinations: HOME ALONE #1
But why?
“Because it shows family living and the real Christmas spirit.” — Rodrigo Caamal, Archive Assistant in Cancun
“[Thinks] it’s funny. It reminds me of my naughty childhood.” — Alexis Grandez, Accounts Payable Analyst in Cancun
“We’ve watched the movie a kazillion times and every time it feels like the first.” – Kelcia Grant, Concierge Agent in Jamaica
“It brings back memories.” — Alma Mayela Rodriguez Centeno, Front Desk Manager in the Dominican Republic
“Because Uncle Frank!” — Brett Slutsky, Digital Marketing Manager in Ft. Lauderdale
“I love this movie as it portrays the strength of a child fighting against criminals by himself.” — Latoya Powell, Front Desk Agent in Jamaica
“[It] shows snow and gifts. These two things aren’t necessarily abundant in parts of the world.” — Marcos Raigoza, Accounts Receivable Representative in Cancun
“This movie usually starts showing late November so whenever I see it gives me that Christmas feeling knowing that the festivities will soon begin.” — Sha-Shawna Williams, Guest Services Representative in Jamaica
What’s your favorite holiday food?
Stuffed turkey with gravy sauce, marinated in white wine and herbs de Provence.
— Manuel Hernandez, Quality Analyst Regional Office, Cancun
Stuffed pork with plum sauce.
— Dalia Resendiz, Administrative Assistant Regional Office, Cancun
Duck breast with dumplings and red cabbage. It was my grandmother’s tradition to make it on Christmas day for lunch for the whole family.
— Saskia Mann, Administrative Assistant Panama Jack Resorts Cancun
Romeritos
— Natalia Tapia, Human Resources Administrative Assistant Hyatt Ziva Cancun
Sweet beans
— Ricardo Acosta, Maintenance Team, Builder, Sanctuary Cap Cana
Dhal and roti with curry goat and basmati rice
— Kelcia Grant, Concierge Agent
Hyatt Zilara & Hyatt Ziva Rose Hall
Roasted beef and ham—because they are not foods that we eat regularly.
— Nakeiliah Bennett
Weddings
Jewel Runaway Bay
My grandma (my mom’s mom) was Norwegian and she always made something called Lefse. It is a very thin potato pancake served with butter and sugar (not very healthy). My grandma has passed away now but one of my cousins now makes it every Christmas and brings it over on Christmas Eve.
— Freddie Marsh Business Development Manager Vancouver, Canada
Sweet rice
— Lorena Fortuna, Waitress Sanctuary Cap Cana
In my house we have the tradition of making tamales, like Mexico City style, the traditional “ponche” and turkey.
— Alma Mayela Rodriguez Centeno, Front Desk Manager Panama Jack Resorts Playa del Carmen
Christmas Apple Salad
• 2 cups diced canned pineapple
• 2 cups gala or fuji apples, diced
• ¼ cup grapes, diced
• 2 cups pecan halves
• ½ cup sweetened condensed milk
• ¾ cup cream or yogurt
• Mini marshmallows
Method:
1. Mix cream and sweetened condensed milk
2. Add apples, pineapples (with juice), grapes and pecan halves
3. Mix everything in a bowl and refrigerate for 30 minutes
4. Enjoy!
— Margarita Peña, Gift Shop Manager Hyatt Ziva Puerto Vallarta
Dutch Oliebollen! These sweet fritter-like treats are traditionally eaten during the holiday season and are filled with apple, raisins and other dried fruits. After frying them they are dusted with a mountain of icing sugar! Eating one brings me right back to my childhood!
— Wouter Tjeeres, Pastry Chef Hyatt Zilara & Hyatt Ziva Rose Hall
*For the full recipe, see page 23
Fruit Cake. The preparation of the ingredients is usually done with fun and laughter, teaching my family the importance of working together as a team which usually produces a delicious outcome.
— Sanji Buggam Sales Associate Hilton Rose Hall
Old fashioned butter cake with frosting. We always bake Baby Jesus a birthday cake for Christmas and make my grandma’s old recipe. She taught me to make it when I was a little girl.
— Olgi Alonso Wholesale Manager Ft. Lauderdale, FL
What’s your favorite holiday memory?
On Christmas I went to Yucatán to visit my mom’s hometown. That place has a particular atmosphere, there is such a calming feeling when I go to that town. It reminds me of my childhood and my heritage and somehow makes me feel energized and at peace.
—Paola León Parra, Hyatt Ziva Cancun
Last Christmas when I got my son the remote control car that he badly wanted. He was so excited he ran and hugged me and started crying and told me ‘I was the best mom in the world’ and I started crying too.
—Crisan Whyte, Jewel Runaway Bay
The birth of my daughter.
— Francisco Javier Asencio Valencia, Hilton Playa del Carmen
Since I was 5 years-old, I used to ask for a bicycle in every letter to Santa, and it never arrived under my Christmas tree...Until I bought it by myself...hehe.
—Brisa Perez, Hyatt Ziva Puerto Vallarta
Every year the kids and I go to Chicago and we visit Santa, the Christkindlmarket and take a horse and buggy ride around the snowy streets. Then we come home and watch our favorite movies.
—Martha Austin Midwest USA
2nd Grade Thanksgiving we took pictures with a Michael Jordan cut out. It resonates because it was strange thing to do for Thanksgiving.
—Brett Slutsky, Ft. Lauderdale, FL.
Make an altar for my mom, at her grave by bringing her favorite meals and flowers.
—Daniela Ladron, Hyatt Ziva Puerto Vallarta
Growing up, I got my own pocket money and the freedom to spend it on whatever I wanted.
—Velona Whilby, Jewel Dunn’s River
My mom and I were going to take a taxi, she gave me a coat, it was a cold night, we were in a hurry, so I started to run and when I passed the Christmas tree…I knocked it down! We were in my aunt´s house, it was very funny for me but not for them!
—Margarita Peña, Hyatt Ziva Puerto Vallarta
Having my dad dress up as Santa
—Estefania Vargas, Hyatt Zilara Cancun
Growing up, our Hanukkah was themed. So, there would be an electronics night, a pajama night, music night, game night, etc. As a kid, it was so exciting.
—Brittany Millner, Ft. Lauderdale, FL
Coming from an Italian (European) background, my parents found a number of Canadian traditions as “strange.” We didn’t bake traditional Christmas sugar cookies but instead we made crispelle di Natale (Christmas fritters) and scalille. We always celebrate the big day on Christmas Eve and the menu is primarily all types of seafood and fish. As young kids, we would only be allowed to open one gift but waited until midnight to do it. I had my younger brother believe in Santa until he was 11 (and I would be the one to make sure he and my younger sister got a gift from Santa). My parents didn’t quite get the concept of Santa until years later.
—Rose Cosentino, Canada
I used to live in a small town named Paranal, Nayarit. Every December, from the 1st to 12th, all the town gathers together in a special area in the middle of the town, and every family brings food and drink. It is kind of a small fair for free, we share our favorite meals with neighbors, friends, and family.
—Alejandro Cruz, Hyatt Ziva Puerto Vallarta
Going to an aunt and uncle’s house every Boxing Day when we were children, playing games and picking gifts from a wooden house with gift tags coming from the chimney with our names on them.
—Stephen Sowa, Montego Bay, Jamaica
What’s your favorite holiday tradition?
Going to the Tlaxcala fairs with family for tlacoyos, mixiotes, pulque and holiday bread.
Cinthia Sosa León, Cook B Hyatt Ziva Los Cabos
A few years ago we started a new tradition on New Year’s Eve where we have a pajama party with the neighbors. No one has to drive and if the kids stay up (or fall asleep), you’re never far from home.
Amy Zocchi, Manager, Social & PR Ft. Lauderdale, FL
When I prepare mole on Christmas with my family.
Ruben López Jimenez, Auxiliar de Lavandería
Hilton Playa del Carmen
I have two: On New Years my grandmother told us to eat lentils because they give you plenty so we could travel, wear red pants for good luck in love, fire rockets and count the new year followed by a prayer. The other is located in Irapuato and is a place called “los barrios.”
There’s a fair and they prepare Mexican snacks. You welcome guests and give them dinner and attend the pyrotechnic games that last from November through January 5.
Alma Mayela Rodriguez Centeno, Front Desk Manager Panama Jack Resorts Playa del Carmen
Growing up we had Junkanoo that would normally pass through our community and everyone would come out to watch and join the dance.
Sha-Shawna Williams, Guest Services Representative Jewel Runaway Bay
I like Christmas carols, I love to visit neighbors’ houses and surprise them with Christmas songs.
Dulce Jimenez, Laundry valet Sanctuary Cap Cana
INGREDIENTS:
¼ cup + 2 tablespoons instant yeast
I cup whole milk, room temperature
1 ¼ cups all-purpose flour
4 ¼ cups all-purpose flour
2 cups butter, room temperature
2 tablespoons salt
¼ cup sugar
2 teaspoons cinnamon
1 teaspoon vanilla extract
12 whole eggs
¾ cup raisins
¾ cup small diced apple
1 tablespoon orange zest
Dutch CHEF WOUTER ’ S
ThisRecipeMakesAbout70Oliebollen
OLIE
B O LLEN
METHOD:
Mix the instant yeast and room temperature milk and set aside for about 10 minutes to activate the yeast
Stir in the flour to the yeast and set aside for about 30 minutes until it starts to bubble
Add the butter, flour, salt, sugar, vanilla and cinnamon and eggs and mix until you have a smooth batter
Add your raisins, apple and orange zest and mix shortly.
Cover your batter with a damp cloth and set aside for about 30 minutes or until batter doubles in size.
Heat up a pan of frying oil up to 175 °C / 347 °F
(This is important, your oliebollen will get too greasy if you change the temperature!)
Stir down your batter using a wooden spatula to reduce the size of the bubbles
Scoop your oliebollen into the hot oil using an ice cream scoop
(dip your scoop into the oil first if your batter sticks)
A properly made oliebol will turn around in the oil by itself, so do not fiddle too much during frying. Keep an eye on the color, you want them to be brown but not too dark.
Serve your oliebollen warm with a royal dusting of icing sugar
Recipe by:
Chef Wouter Tjeertes
HYATT ZILARA & HYATT ZIVA
ROSE HALL
The History Gingerbreadof
Run, run, fast as you can, You can’t catch me, I’m the gingerbread man!
Gingerbread houses date back to the 16th century. From handheld versions to lifelike structures, these edible houses have been playing a role in Christmas traditions around the globe ever since. With recipes from China, Greece and Germany, the flavors of molasses and ginger cloves transcend ethnicities and is a centralized symbol that spans generations. With traditions abound, these houses and small boy and girl shaped cookies continue to spread cheer in many ways throughout Playa’s resorts in Mexico and the Caribbean.
GINGERBREAD MEMORIES FOR UNDERPRIVILEGED CHILDREN
It’s more than a lesson in team building, it’s an opportunity to make a difference in the lives of children. To believe Santa exists and to believe that they have a chance at a better life. For them, it’s a chance to believe in something more.
In its fourth year, the team at Panama Jack Resorts Cancun embarks on the “Gingerbread Project.” This effort begins with the construction of a custom life-size gingerbread “house” that lives in the hotel’s lobby. From carpenters to kid’s club staff to the pastry chef, over 100 associates are involved from the conceptualizing to building. 2018’s design, a lighthouse, is meant to represent the work done by the team on property to support the greater community throughout the year as much as it’s meant to be part of the holiday décor on property.
In the weeks leading up to Christmas, a charity is selected to partake in the festivities which take place on Christmas Day. In years past, the organizations that have benefited range from supporting the homeless to children with cancer and group homes which raise under-privileged children. In tandem, the resort’s associates collect monetary donations to purchase toys and other surprises for the children.
Children from the organization— dozens of them—are brought the resort on Christmas morning and kick off their day with a lavish staff-served breakfast. While dining, the children are asked a handful of questions by the staff to get to know them better such as, “Would you like to meet Santa someday?” or “what type of gift you would like to receive?” Generally, the answers are heartfelt and often heartbreaking—a new t-shirt or a pair of sandals as they’re in need of a new essential items. The kids are looking for the bare
necessities, not sweets or an overabundance of new toys.
Not long after breakfast is served, the children play holiday-themed games with associates and are surprised by a meet and greet with the big man himself. Following the personalized distribution of presents, each child is handed a bag to fill with candies that adorn the lighthouse. They then bring these candies (along with their gifts) back home to enjoy along with the lasting memories of an exciting and unforgettable experience.
“I always think that with this action hopefully, we can change a life,” said Matias Klein, General Manager of Panama Jack Resorts Cancun. “These kids who are homeless or don’t have parents, they may get into the wrong hands. But hopefully someday in the back of their minds, they remember there was a place that was offering love to them.”
GINGERBREAD
SPREAD HOLIDAY CHEER BY MAKING AND SHARING THIS RECIPE FROM HILTON ROSE HALL EXECUTIVE SOUS CHEF DINO “CHINO” MARKS.
INGREDIENTS:
10 tablespoons unsalted butter, softened to room temperature
3/4 cup brown sugar
2/3 cup molasses
1 large egg
1 teaspoon vanilla extract
METHOD:
3 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy-looking. Next, beat in egg and vanilla on high speed for 2 full minutes. The butter may separate; that’s ok.
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed—this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Did You Know?
As part of the Christmas celebration in Mexico, traditional fiestas called Mexican Posadas are held for family, friends and neighbors for nine days leading up to Christmas Eve.
HOLIDAY Parties 2018
The holiday season is a time of year for celebration and reflection and as a company, we have an abundance to be thankful for. This year’s employee parties, posadas and toasts to the new year gave us an opportunity to relax, laugh and celebrate the successes of 2018 while looking forward to what’s to come. From intimate gatherings to unexpected management shows and getting to know one another a bit better, fun was had from coast to coast at all our Playa resorts and offices.
HOLIDAY PARTIES
From Christmas carols to traditional Christmas dishes, everyone enjoyed the holiday spirit at Hilton Playa del Carmen’s annual posada.
Hyatt Zilara Cancun’s 2018 Studio 54-themed posada was a hit with associates dancing the night away to disco music and participating in a themed costume contest.
Associates of Hyatt Ziva Cancun exposed their alter egos at their superhero-themed posada on December 13.
The Hyatt Ziva Los Cabos annual posada took place on December 13 and was chock full of surprises. Associates enjoyed dinner, dancing, prizes, live music and awards.
Celebrated on December 17 in an atmosphere of coexistence and integration, the annual Hyatt Ziva Puerto Vallarta posada was a night of delight which included a Queen-inspired show.
Over 300 associates from Hyatt Zilara & Hyatt Ziva Rose Hall celebrated the year past while looking forward to the future on December 12 with a night of dancing to some of Jamaica’s top reggae and dancehall hits.
Jewel Resorts and Hilton Rose Hall celebrated in a different fashion with the executive team distributing baskets of food for Christmas dinner to over 2000 employees. A grateful and plentiful holiday, indeed!
With a series of events from December 5 – 29, Sanctuary Cap Cana celebrated staff integration, fostered the Christmas spirit, recognized good actions and congratulated former General Manager Kawana Polanco, who assumed a new role on property.
The team at Panama Jack Resorts Cancun celebrated on December 11, with a party filled with fun, entertainment and recognition.
On Thursday, December 6, the team at Panama Jack Resorts Playa del Carmen celebrated the holidays with a grand celebration in their newly renovated ballroom.
CORPORATE OFFICES
FAIRFAX, VA
The Playa Hotels & Resorts corporate office in Fairfax, Virginia hosted their annual holiday luncheon on December 14 at Ruth’s Chris Steak House.
FT. LAUDERDALE, FL
The Playa Hotels & Resorts corporate office in Ft. Lauderdale, Florida hosted their annual holiday luncheon on December 18 at Casablanca Cafe on Ft. Lauderdale Beach.
PLAYA GIVES BACK
COMMUNITY SERVICE SPOTLIGHT
The team in Fairfax dedicated their time to volunteer for Food for Others, a non-profit organization dedicated to distributing food to those in need throughout Northern Virginia since 1995.
On December 21, the Florida team spent the day at The Salvation Army Fort Lauderdale distributing gifts for their Angel Tree Program, which allows parents in need to receive gifts for their children who would otherwise have no Christmas presents to open.
Jewel Dunn’s River associates visited the St. Ann Infirmary on December 20 and joined the residents and staff for a day of holiday praise and worship. Christmas gifts were distributed, dinner was provided, and Christmas carol sing-a-longs brought cheer to all.
INGREDIENTS:
1 cup orange juice
1 cup grapefruit juice
1 cup lemon juice
1 cup tangerine juice
DIRECTIONS:
2 cups dried fruit, chopped
COCKTAIL
Recipe by: Chef Ruben Ruelas
HYATT ZIVA LOS CABOS
Fruit Punch With Ginger
3 tablespoons hibiscus syrup
1 sugar cane, peeled
1/2 cup honey
1/2 teaspoon fresh ginger
Combine the juice, ginger and honey in a pot with medium to high heat until the mixture comes to a boil. Reduce the temperature and add the chopped fruit, sugar and the hibiscus until combined and the sugar has emulsified. Place in individual mugs and serve hot.
LOOKING FOR A NEW OPPORTUNITY?
Visit your on-site Human Resources Department to discuss potential opportunities.
HAVE A QUESTION REGARDING HOSPITALITY?
Submit a question for a future “Ask Alex” article by emailing: PlayaPulse@playaresorts.com
HAVE AN IDEA FOR AN ARTICLE OR A PHOTO TO SUBMIT FOR A FUTURE ISSUE OF PLAYA PULSE?
Email Amy Zocchi, AZocchi@playaresorts.com or Samantha Hardy, SHardy@playaresorts.com