Wealth Mag Issue22 by Wealth Magazine Ja #1 Business Publication

H O M E Marketing Counselorsâ&#x20AC;&#x2122; Janine Sale(left) as she signs the guest book at the recent Home Sweet Home Magazine launch. Janine is joined by Brand Ambassadors Kathryn Davis and Adrienne McIntosh.

Wealth Magazine Business Access host Allison Watson interviews HSH contributor Joni Wedderburn .

Dunlop Corbin Creative Director Roland Watson-Grant and Wealth Magazine Chairman Garth Walker discuss the newly released home and travel magazine.

T R A V E L

reative Media and Events unveiled Home Sweet Home Magazine, the latest addition to their portfolio of brands at CRU Bar and Lounge on April 1st, 2014. Fashionably attired brand ambassadors welcomed the guests while the CRU team poured chic cocktails as guests mingled expectantly ahead of the start of the launch. The formalities were short and engaging, and illustrated precisely why the Wealth brand continues to earn accolades and industry awards. A dynamic video presentation showcasing the Home Sweet Home Magazine content had the audience enthralled. The presentation brought to life the editorial vision of the magazine. Home Sweet Home Magazine will cover all things real estate including the process of buying, renovating and building a home in Jamaica while touching on travel destinations within the island and the wider Caribbean. The magazine will undoubtedly present a new and more effective way to target a premium Caribbean audience, with captivating images and enlightening articles. The product will place properties, products, services and financiers of these properties in the eyes and hands of the people who need to see them, increasing sales and brand awareness with new audiences. Wealth Magazine continues on its journey to educate, inspire and empower.

Wealth Magazine team on deck! Sales Executive Latoya Taylor (left) is all smiles as she strikes a pose with Creative Executive Denieze Anderson

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M A G A Z I N E By Simone Riley

Members of the OGM Integrated Marketing team came out to celebrate with us! Kerry-Ann Bryan (left) shares lens time with Chantol Myers at the launch.

Wealth Magazine Sales and Marketing Manager Simone Riley as she welcomes guests to the birth of yet another Wealth product. The launch was held at the CRU Bar and Lounge.

BMW Brand Manager Kim Bernard was captivated by the Home Sweet Home Magazine as she skipped through the publication.

(L-R)Leighton Davis, managing director of Creative Media and Events (parent company of Wealth), Denieze Anderson - Creative Executive, Simone Riley, Sales and marketing manager, Juven Montague-Anderson and Garth Walker, chairman of Wealth Magazine.

CONTENTS April - May 2014 Innovation 16 20

Shipping Out: Packaging Brand Jamaica for the Global Marketplace The Disconnect Between Entrepreneurship Theory And Practise

Technology 26 28

Samsung Offers Unmatched Freedom and Style with next generation Gear devices Technological Changes In The Food Industry

Feature 32

The Exportation Of Jamaican Culture And Food

Solar Direk: Seeing In A New Light

Francine Staples Holding It Together In Security

Finance 52

Roof Gardening

Caribbean Premier League 2014 228 Players Confirmed For Caribbean Premier League 2014 Draft -Players from across the Caribbean to join international stars in Draft for the Biggest Party in Sport

Where Do We Go From Here?

Corporate Click

60 How The Food Distribution Industry Works In Jamaica 64

A Balanced Diet: Commentary on the ‘Eat what we grow, grow what we eat’ campaign

Vox Pop- How can the Government encourage more Jamaicans to eat/buy more locally produced foods in an effort to boost the local food industry?

Health & Wellness 68

Is There An Ultimate Way To Eat?

Lifestyle 72

Raise A Glass To Say Happy Sweet 16

74 76 80 84 86 88

Corporate Mingle Taste The Best Of Jamaica Nochebueno In Miami The 10 Commandments of Fine Dining Ribbiz Ultra Lounge Sizzles Jamaica is a Culinary Experience- Eat well

Career 92

Career Tips For The Employed And Unemployed!

94 96 98

Take calculated risks. That is quite different from being rash.

- George S. Patton

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THE JAMAICA OBSERVER Table Talk Food Awards: A Recipe for Greatness!

COVER STORY

PAGE

PUBLISHER’S NOTE Garth Walker Managing Editor

John F. Kennedy once said, “A man may die, nations may rise and fall, but an idea lives on.” Reflecting on that seed that was planted over 15 years ago, the above statement is an apt context within which to place our 22nd edition. It is one thing to have an idea, but a completely different proposition to take it from concept to reality. We are excited about celebrating a cultural institution that has completely revolutionised the food and beverage industry. Before Novia McDonald-Whyte and her team embarked on this journey, young girls studying food and nutrition in school often saw the tutelage as a preparation for domestication. Perish the thought of high-school boys joining the class! But today, the aspiring chef in seventh grade can proudly reveal to his/her parents the desire to come out on top at the Table Talk Food Awards! The Jamaica Observer has given yeoman service in highlighting the wealth of culinary talent in Jamaica for the past 15 years and for that they deserve all the recognition they are receiving. Their involvement has elevated the industry to heights never previously conceived. We congratulate them on their ‘Sweet 16' and encourage them to continue to celebrate the best of what Jamaica has to offer.

Leighton Davis Managing Editor

Foodie Focus From the beginning of time, man has been eating meals together to celebrate milestones and for fellowship. In this issue, we look at the pinnacle of the food-industry awards in Jamaica, The Jamaica Observer Table Talk Food Awards. It is a great feeling when you are recognised for the hard work you put into your craft, so I must commend The Jamaica Observer for the bold move in creating and maintaining the food awards. Special mention must be made of the person at the helm, Novia McDonald-Whyte, who has made this event into a must-attend for Jamaican socialites and business moguls. Wealth Magazine will continue to support all industries showcasing the best of the best who inspire the ones who follow.

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Publisher

Managing Editors

The Editor’s Survey

In this our 22nd issue, we celebrate our country’s rich culture of food; by extension our food industry. Nothing reflects our distinct culture and rich heritage more than the diversity of Jamaican food. Our food continues to grow in popularity and has helped to define the island whose name it carries. No wonder it’s worth celebrating.

Garth Walker Leighton Davis

Sales and Marketing Manager Simone Riley

Sales Executives Kerone Morris Latoya Taylor Trilissa Johnson

In our cover story, we feature Novia McDonald-Whyte, the woman behind the Jamaica Observer Food Awards. This lover of food and all things Jamaican shares with us the events leading to the conception and birth of her ‘baby’, which celebrates its 16th anniversary this year.

Cover Photography

We also applaud the Government’s 'Grow What We Eat, Eat What We Grow' campaign, which is part of efforts to cut this country’s food-import bill. Wealth Magazine joins in the mantra, but also encourages you to eat well.

Tricia Bent

We hope you’ll find this edition as delectable as a plate of bamboo-jerked chicken marinated in tamarind sauce with roasted yam and fried plantains on the side, and hot-off-the-coal sweet potato pudding washed down with a big glass of ‘suga' an' wata’! A big thank you to our reliable contributors and the rest of the Wealth team for their hands in this meal.

Alty Benjamin Jr

Photography Cover Design

Denieze Anderson

Cover Stylist

Wardrobe NMW

Cover Make-up

Racquel Jenkins-Moss Solomon for Racquel J

Hair

Bon appétit!

Lisa Hutchinson

Monique Grange Guest Editor-in-Chief

Designer

Proofreader

Wealth Magazine accepts no responsibility for unsolicited material. This material may not be reproduced, displayed, modified or distributed without the express prior written permission from the publishers.

Printed in Jamaica By

For further information on Wealth Magazine, contact: Creative Media and Events 15b Trinidad Terrace, Kingston 5, Jamaica W.I. Tel: (876) 754-2075 Fax: (876)-754-2070 Cell: (876)-579-7381 info@cmeja.com /wealthmagja

@wealthmagazine

www.wealthmagja.com /wealthmagazinejamaica

May Williams

Pear Tree Press

Cover shot on location at the Devon House heritage site 26 Hope Road, Kingston 10 Location Manager: Andre’ W. Reid Information@devonhousejamaica.com

Special thanks to:

Our writers, advertisers, readers, partners, family, friends and the CME Team.

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Contributors Laura Tanna

author of the books Baugh: Jamaica’s Master Potter and Folk Tales and Oral Histories with DVD and CD versions as well as the CD Maroon Storyteller. She does interviews and writes on art, culture and travel for various publications.

Dennis Brooks

has been a respected journalist and sociology teacher for over a decade. He has produced and presented several of the country’s top radio programmes, namely The Breakfast Club, The Corner, This Morning, Nationwide at Five, The Ballot Box, and Left Right & Centre, to name a few. He has served as a communications adviser to government ministers and is guest editor-in-chief of Wealth Magazine. Follow him on Twitter @dennisbroox

Garth O. Williams

Ryan Strachan

is a vibrant, creative, intelligent communications professional and father. Follow him on twitter @ohGarth.

is the manager, corporate solutions & wealth management at Stocks & Securities Limited and can be reached at rstrachan@sslinvest.com

Christopher Reckord

Latoya West-Blackwood

is a businessman, entrepreneur and wine enthusiast For decades, his love for the wine business has seen him become the leading local voice on the subject. His entrepreneurial ventures include leading IT solutions provider, Innovative Corporate Solutions, Bin 26 Wine Bar, and Devine Wine. Follow him on Twitter @Reckord.

Lancelot Tucker

is a freelance writer who writes on all things. While growing up, he spent much of his time reading. He specializes in online writing for a number of international websites as well as articles for magazines. He is the proud author of one published book and intends to publish others in the future. Lancelot enjoys traveling, listening to gospel music and spending time with old friends.

Hodine Williams is often referred to as pragmatic and a critical thinker. He holds degrees in general management and economics, and law. He is currently the assistant to the auditor general. He enjoys lively discussions on topical issues and has a keen interest in business reengineering and efficiency gains. When not working, he enjoys karate, painting, and charitable services.

is an independent publishing consultant with a particular interest in merging traditional publishing with digital and new media. She is a member of the Book Industry Association of Jamaica’s Board of Directors (Director - Development Initiatives) and also a member of the Jamaica Cultural Development Commission’s Creative Writing Advisory Committee. She can be contacted at ipublishja@gmail.com.

Rese Young is a certified health & lifestyle coach, and motivational speaker, with expertise in the art of personal transformation and development. Rese works with corporate companies hosting wellness workshops, seminars and talks on various health topics.

Sancia Campbell

is a PR practitioner in the business and hospitality sectors with over 13 years experience in marketing, publicity and communications. An excellent writer and avid lifestyle blogger, Sancia enjoys reading and events planning. She is currently the PR & events coordinator at the Jamaica Business Development Corporation.

Kevin Jackson

I am an accomplished screenplay writer, animator and assistant director for Enhanced Realizm studios. I have written several narrations, music video treatments, short films, animations and a few feature length scripts since 2008.

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CorporateAccess 1. What inspires you? Hard work which leads to proven success. I am also very inspired when discovering new countries and understanding and admiring the different foods, languages, cultures, architecture of their buildings and general lifestyles. 2. What’s the last good piece of advice you received? Whatever you do in life be sure that it is something that you love and are passionate about. This is the only way that you will experience true joy, peace of mind and success. 3. Growing up, what was your dream job? My dream job used to be following in my father’s footsteps as a businessman, owning my own company. I have always had and still do have an interest in exporting Jamaican-made products and importing international products. Working for a company, my dream job would be elevating myself in a career path as far as it can take me. 4. If you could travel to any place where would it be and why? I have travelled all over the world, all continents. My goal is to travel to untouched territories. However, I really do look forward to visiting the Seychelles Islands in the very near future. 5. What is your dream car, and why? A black Porsche Carrera 911 Turbo. It’s a sexy, fast and beautiful car! 6. After a hard day, what relaxes you? Anything that is peaceful: Relaxation by my fountain with a view of the hills, where I currently reside, a good meal and then a peaceful night, relaxing peacefully with candles and soothing music and perhaps watching a good TV show before heading to bed. When I get free time on the weekend, I try to relax by the river or on a beach, in the mountains or with a wonderful day at the spa. 7. What current projects are you working on? For work, the build-out of future mortgage centres islandwide. On the personal side, my health and business venture. 8. What is your favourite aspect of living in Jamaica? Being surrounded by the magnificent nature of the outdoors which appeals to me. I have a love for water so I thoroughly enjoy moments where I have an opportunity to enjoy the beautiful Jamaican beaches on the coast, travels to the mountains, relax by the river, enjoy the beauty and verdant hillsides, fresh views and scent of our beautiful flowers. I do also enjoy spending time with family and friends.

Tiffany Gordon

Executive, Mortgage Sales JNBS Mortgage Centre

INNOVATION

By Sancia Campbell

he food business is big business worldwide. Large fast-food franchises such as KFC, Burger King and Pizza Hut enjoy both profits and popularity in practically every country that they operate. Similarly, there are food types that are synonymous with their homeland. For example, pasta is to Italy as nacho and chili is to Mexico.

to package brand Jamaica for the global marketplace.

In the Caribbean, the islands also boast a distinctive taste that is indigenously theirs. Grenada is the spice isle, while roti and curry rules Trinidad and Tobago. In Jamaica, itâ&#x20AC;&#x2122;s jerk: jerk pork, jerk chicken, jerk anythingâ&#x20AC;Ś Jamaicans have found numerous ways to exploit that famous Jamaican taste. But jerk, like the spices of Grenada, has also managed to penetrate the borders of the Caribbean, the Americas and the rest of the world.

Still the evidence suggests that not too many companies are taking up the challenge to send brand Jamaica overseas. According to a report published in The Gleaner (May 2013), while Jamaica faces external non-tariff barriers to trade, the country is throwing up its own internal blockades to trade flows which hamper exports. The report, which was prepared by the International Trade Centre, indicates that export inspections are the most common burden affecting local companies in various agricultural and manufacturing sectors.

Having established the potency of the brand that is Jamaica, micro and small producers of food are constantly being urged to harness the available resources

Agencies such as the Jamaica Promotions Corporation (JAMPRO) have assisted with introducing the taste of jerk to the world, while others such as the Jamaica Intellectual Property Office, the Bureau of Standards and the Jamaica Business Development Corporation have worked effortlessly to develop, protect and standardise the taste.

The master food brands of this world

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A Showcase of some of Jamaica's brands that compete in the global marketplace

have largely managed to achieve success through prominent and recognisable branding and packaging of their products to suit the markets in which they seek to operate. But even more than that, these brands have had to satisfy their local market base before entering foreign regions. In the local context, there is one firm that has reaped significant success from practicing these principles. Local food giant, GraceKennedy is this year celebrating 92 years of operations in Jamaica. Approximately 30 of those years have been spent in the international market. The company boasts operations in 64 countries in the world including locations such as North America, the United Kingdom, Central America, Europe and Africa. Grace also services markets in the Caribbean region including Trinidad and Tobago, Barbados and the Windward Islands. Divisional chief executive officer of GK Foods Michael Ranglin, notes that the initial key to Grace’s success was the company’s focus on entering markets in which Caribbean people and in particular Jamaicans live. “We recognise that Jamaicans are very influential and we wanted to continue to service our consumers wherever they were, so Grace’s first entry into the international market was in areas of high Jamaican concentration such as Toronto, Miami, New York and London.” Since that first introduction, there has been no looking back. GK Foods has expanded and extended its product line to include beverages, canned food, chilled vegetables, coconut products, jams and jellies, oils and margarines, ready mixes, rice and pasta and a host of other products. Commenting that Grace is driven by the need to service its

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Cont'd on pg 18

consumers, Mr Ranglin encouraged micro and small food manufacturers to first focus on the logistics of operating their businesses locally before venturing into the global marketplace. “For companies with the ambition to go overseas, it is a good investment, but they must be able to service the domestic market effectively first. Get the logistics right. If there are issues with production or getting the product to consumers on time, those should be ironed out prior to going overseas.”

JAMPRO and some have reaped benefits, including exposure in the international media space as well as distribution leads.

Besides Grace, there are also several other producer companies that are placing Jamaican foods into the global space. Two years ago, 15 Jamaican companies, nine of which were agroprocessors, signed an agreement with the Government to deliver increased exports for the international market. Since that time, those companies have participated in international food showcases through

Another important area of focus, according to Mr Ranglin, should be an emphasis on adding value. “Adding value will allow the business to widen its market base,” he said while adding that the Grace coconut water and Tropical Riddims products both cater to a wider consumer group and both have been noted for their good taste, flavour and quality.

So what are some areas of focus for small firms preparing to export? Mr Ranglin emphasises the importance of knowing what the consumer demands, finding those products and making it available to them. He also adds that the consumer does not want the product at any cost, but rather at prices that are attractive to them.

“Authentic brands don't emerge from marketing cubicles or advertising agencies. They emanate from everything the company does...” ― Howard Schultz,

Pour Your Heart Into It:

How Starbucks Built a Company One Cup at a Time

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INNOVATION

The

DISCONNECT

BETWEEN ENTREPRENEURSHIP THEORY AND PRACTISE

By Simone Riley

he question of whether or not there exists a disconnect between what academia teaches business students about the journey of entrepreneurship and what the actual lived experience of the journey teaches the entrepreneur is absolutely crucial.

Wealth Magazine

As a society, the education system has a responsibility to produce the human resources the economy needs. If the society needs more doctors, then faculties of medicine must produce more doctors… in the same way that teachers colleges must produce more [and better] mathematics teachers if we identify a deficiency there.

Now, my bosses… the real entrepreneurs at the company… have to juggle the stresses of running a viable business on a day-to-day basis.

However, the challenge that the education system faces is ensuring that what they are teaching the next generation of doctors, teachers and – indeed – entrepreneurs, is relevant and in sync with the realities that are about to face them when they step into the ‘real world’.

At Wealth Magazine, we pride ourselves in being Jamaica’s premier Business Lifestyle publication. Now, Wealth Magazine is just one dimension of Creative Media and Events, which is run by two great gentlemen, Garth Walker and Leighton Davis.

However, the rest of us at the magazine: the brand manager, the editor-in-chief, the writers, the photographers and everyone else, we are in the business of telling stories. That is our forte. Every other month we publish a collection of stories about entrepreneurs, many of whom have considerable education, but most of whom did not acquire that education at an actual school of business. It is from that specific vantage point

that I propose to contribute to the conversation today; from the perspective of the storyteller who gives voice to entrepreneurs to share their lived experiences.

Grasping the Disconnect To state it unequivocally, the disconnect exists and the disconnect is real. There is a gap between the academics; those who work at universities, business colleges and other institutions providing subjects, degrees and other forms of professional certification... on the one hand… and those engaged in the practical side of what those academics are trying to teach. Whether it is by virtue of a looseness of connection between those two critical spaces, or an actual break in the connection, that dissonance between thought and taught versus what is done… manifests itself in a number of ways. Am I saying that what is designed, as curriculum is irrelevant? No, not at all. In fact, there are several examples of this, Cont'd on Page 22

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and universities are doing more to ensure their curriculums are relevant. But there is still more to be done.

In Their Own Words In order to make the point about the disconnect, allow me to share some of the stories I’ve come across in interviewing entrepreneurs. This time last year, Wealth Magazine sent its 16th issue to print. The cover featured two very successful entrepreneurs out of western Jamaica, Mark Hart and Brian Jardim. Both of these men are second and third-generation entrepreneurs who learned entrepreneurship by growing up inside businesses.

MARK HART – exec chairman, Caribbean Producers, Ltd Growing up around businesses and businesspeople, Mark says never even imagined doing anything else. “My father is all about business. He’s been an entrepreneur; started several companies. Growing up with my father, from an early age you just [developed an] understanding [of ] the way businesses are started and operated and you develop your ideas about starting businesses. It was never a thought that I would do anything else.” Mark Hart vividly recalls a conversation he had with his father, Anthony ‘Tony’ Hart, in the early 1980’s, which took place shortly before moving on to university abroad. He admits the conversation influenced his focus going forward in no small measure. His dad gave him the option. Asking his opinion he told him that if it was alright with him, he would sell the companies and put something aside for Mark to start something for himself after finishing college. Without a hint of hesitation, the younger Hart assured his father that he was fine with the decision, and the rest, as they say, is history. Shortly thereafter, Mark left University of San Francisco, he would take the academic entrepreneurship, by going to

for the thinking route to business

school. However, years of early exposure to business and that definitive conversation with his father planted the seeds of an entrepreneurial vision that was already growing. He admits that he left for school caught between two minds. “I went off to University with only one foot in [and one foot out], like my dad [did when he went]. When [Dad] went off to University, he was forced to come back after one year and he told me, ‘If you want to stay fine, but if you want to come back and work in the family business then that’s ok, because that’s what I did.” As we say in Jamaica, ‘so said, so done’. Like his father, Mark shelved his plans for tertiary education and came back to gain a more hands-on education in business. While he would eventually successfully pursue studies at the University of Miami, the twelve years experience he gained learning business in ‘real time’ far exceeded anything he could have learned in any lecture theatre, Ivy League or otherwise. Upon his return, the first thing he did was join the ‘back office’ staff and learn the accounting side of business, a decision which has long since paid off.

BRIAN JARDIM – CEO of Rainforest Seafoods People mistakenly believe that Brian Jardim, son of hotel and media mogul, Gordon ‘Butch’ Stewart, was the product of such an environment. However, Jardim notes that, while he grew up far removed from the Stewart Empire, he always harboured dreams of building businesses of his own. “I never grew up with my dad. I grew up with an adopted family who were not business people. My adopted father was an engineer. It truly is a naturenurture thing. I always wanted to be a businessman. I was always my urge from I was a little boy. We had some chickens and I used to sell them. I used to buy old bicycles and rebuild them and sell them.” That innate desire to build a business received a significant ‘shot in the arm’, when he became acquainted with his father. His late teens would mark a major transition in his life and spark the beginning of his apprenticeship in business. “When I met my dad for the first time I was about 18 and over the years we got closer. After college my dad said,

‘Come! It’s time to come home.’ And that is when my real business education began,” Jardim reveals. Brian believes that some of his other siblings may have had a significant head start by virtue of growing up with the Sandals Group as their proverbial oyster. “My brothers, Bobby, John [who died], Adam, they grew up in the business environment and in many ways they had several years of a head start. You know, Adam has hit the ground running and he’s been amazing. He’s had 32 years of osmosis of the environment. He has absorbed that…we all did, in fairness.” For issue 17, one of the women we focused on was Audrey Hinchcliffe of Manpower Maintenance Services. One of the things I remember most about her story is her willingness to give advice to young entrepreneurs and prospective entrepreneurs. She admits that she never followed the conventional courses. She also insists that, while economists and financial analysts are busy worrying about the IMF deal and other aspects of the macro-picture, she largely remains unbothered, looking for new ways to make more money.

PERCEPTION IS REALITY One of the points I think needs to be made is that, so long as the gap is perceived to exist, then it exists. Perception is reality in the mind of the perceiver. So many of the entrepreneurs I speak with operate as though there is a disconnect between what’s being taught at the Universities, and what actually is practiced in New Kingston or Hagley Park Road or Industrial Terrace.

BRIDGING THE GAP: Greater Engagement So long we foster an ‘us versus them’ mentality, then the disconnect will not only continue to exist, but it will also widen. I believe there needs to be a greater functional and mutually beneficial engagement of practicing entrepreneurs with academia…and vice versa. Cont'd on Page 24

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Academia • More courses need to be guest lectured and guest tutored by practicing entrepreneurs. • Universities and Colleges must reach out to practitioners to take part in academic conferences. In so doing, this not only facilitates the exchange of ideas, but also builds a sense of unification within the business community. • Implement more programmes for internship, to give young academics handson experience at all degree levels. Raise the importance of that internship.

Dane Phang, JDSEEL student-symposium participant presenting token to guest speaker, Simone Riley, sales and marketing manager, Wealth Magazine at JDSEEL's first student-symposium.

Practitioners • Greater engagement of academia in conferences and AGMs of professional associations (MSME, SBA, MAJ, etc). • Greater embracing of the importance of academic research into entrepreneurship.

Conclusion

JDSEEL lecturer and student-participants: Tameka Lindo, Jessica Gordon-Martin, Shevel Barrett, Chantal Hardy, Asheleka Rose, Jannielle Brown, Asanya Lloyd and Jodi-Ann Grant.

In the final analysis, our understanding of entrepreneurship has grown rapidly, both through the academic field of entrepreneurship as well as through the practice of entrepreneurship. The challenges we face is that the nexus where these two endeavours meet is a deep and multifaceted intersection. How we navigate that intersection will be crucial to how we move forward as an economy. My response is that if the end goals of organisations, regardless of the focuses of the academic or practitioner are more or less similar, then organisational leaders have the responsibility to ensure greater collaboration.

Audience intensely listening to student-presentations.

It is imperative for both academic and practitioner organisations and their individual members to explore avenues for collaboration to find out what works and what doesn’t. To advance the field of entrepreneurship the internal disconnects discussed must be addressed.

JDSEEL student-participants first entrepreneurship student-symposium, Derrol Fraser, Jodi-Ann Grant, Jonoi Ramsay and Jessica Gordon-Mar.

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TECHNOLOGY

SAMSUNG Offers Unmatched Freedom and Style with next generation Gear devices

The Gear2 and Gear2 Neo offer consumers increased connectivity, customisation and control

Barcelona, Spain – February 26, 2014

iming to up the ante for techsavvy consumers, Samsung Electronics Co., Ltd in February introduced the Samsung Gear2 and Gear2 Neo designed to take the freedom, convenience and style of wearable technology to the next level. Samsung has made significant improvements with the Samsung Gear 2 and Gear 2 Neo, equipping them with a lightweight design and premium finishes that reflect modern trends. The camera is now attached to the main body instead of the strap, making the Samsung Gear2 a sleek and sharp smart companion. Both devices offer consumers enhanced connectivity and a completely integrated approach for the most personal wearable experience. Consumers are now able to coordinate their outfits or moods with modern and sophisticated strap colour options including charcoal black, gold brown and wild orange for the Gear2. For Gear 2 Neo charcoal black, mocha grey and wild orange are available. The home screen background, clock face and font are also customisable. Additionally, the Gear2 and Gear2 Neo are essential companion devices, allowing users to accept or ignore incoming calls and messages, and providing instant notification options based on the user’s activity and habits.

“Samsung continues to lead innovation in the wearable market by creating devices that are completely integrated into the lives of consumers through extended connectivity features, stylish customisation options and a robust application ecosystem,” said JK Shin, CEO and President of IT & Mobile Division, Samsung Electronics. “With the Samsung Gear2 and Gear2 Neo, we have enhanced everything consumers love about the Gear to offer unparalleled smart freedom in their everyday life.” Both devices act as an extension of a consumer’s daily life, offering users more control of their lives with standalone features - controlling electronic products in their homes such as their TVs and settop boxes through a WatchON Remote application with an embedded IR LED sensor. The addition of a standalone music player with bluetooth headset means people can leave their smartphone at home and still enjoy their music on the go. The devices also offer personal fitness coaching in real time, allowing users to develop a customisable fitness routine and monitor their heart rate in order to improve their overall well-being. The Samsung Gear2 and Gear2 Neo also allow users to connect to a wide variety of Samsung devices and access an enriched application ecosystem as the first wearable devices powered by the Tizen based wearable platform.

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SAMSUNG Gear2 and Gear2 Neo

Full details and product images are available at: www.samsungmobilepress.com Samsung Gear 2 Product Specifications: Display 1.63” Super AMOLED (320 x 320) AP

1.0 GHz Dual Core Processor

- Gear 2 Neo : Charcoal Black, Mocha Grey and Wild Orange IP67 Certified Dust and Water Resistant, Noise Cancellation

Featured App Banjo, BMW, CNN , Conde Nast, Expedia, eBay, Evernote, Feedly, GARMIN, Glympse, GM (Onstar 4GLTE), iControl, Line, Path, Paypal, RUNTASTIC, Volkswagen, Weather Camera Gear 2 : 2.0 Megapixel Auto Focus (1920x1080, Channel, Under Armour(Map my fitness) 1080x1080, 1280x960) Gear 2 Neo : N/A Samsung Services Samsung Apps Video Codec: H.264, H.263 Format: 3GP, MP4 HD(720p, @30fps) Playback & Connectivity Bluetooth® v4.0 LE, IrLED Recording Audio Codec: MP3/AAC/AMR/Vorbis Sensor Accelerometer, Gyroscope, Heart Rate Format: MP3, M4A, AAC, OGG OS

Tizen based wearable platform

Camera Features: Auto Focus Camera, Sound & Shot, Location Tags, Signature Additional Features Fitness Features: 1. Heart Rate sensor 2. Pedometer 3. Exercise Standalone Modes: Running, Walking Companion Modes: Cycling, Hiking 4. Sleep & Stress (Downloadable) Music Player with Bluetooth® Headset and Speaker WatchON Remote: Remote Controller via IrLED Sensor Basic Features: - Bluetooth Call, Camera, Notification(SMS, E-mail, Apps) Media Controller, Schedule, Smart Relay, S Voice, Stopwatch, Timer, Weather More Features(Downloadable): - Calculator, ChatON, Flashlight, Quick Settings, Voice Memo Changeable Strap Color Options: - Gear 2 : Charcoal Black, Gold Brown and Wild Orange

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Memory

RAM: 512MB

Storage:

4GB Internal Memory

Dimension Gear 2 : 36.9 x 58.4x 10.0 mm, 68g Gear 2 Neo : 37.9 x 58.8 x 10.0mm, 55g Battery

Standard Battery, Li-ion 300mAh Typical Usage 2~3 days, Low Usage up to 6 days

Tech QUOTES

" It's ok to celebrate success but it is more important to heed the lessons of failure "

- Bill Gates

TECHNOLOGY

Technological Changes in the Food Industry

fficiency, productivity and profitability are some of the main reasons why leaders in the food industry invest in new and emerging technologies. Technological advances include computerbased information and control systems, as well as refined processing and packaging methods that enhance product quality, improve food safety, reduce costs and ultimately boost customer satisfaction. Since industries need customer support in order to thrive, it is no surprise that most are willing to take the risk and implement several technological strategies, that might be initially costly, but will ultimately pay off. Food technology is by no means a new concept. In 1810, Nicolas Appert developed the ‘canning’ process which had a profound effect on foodpreservation techniques. Louis Pasteur’s innovative pasteurisation method saved companies billions of dollars in the early eighties and is still being used today. As

By Alicea James time goes on however, companies have to continually improve on old technologies or create completely new ones in order to remain competitive.

Fast-Food Companies

The fast-food industry is extremely competitive as its main aim is to give customers something they might not experience everywhere, fast food! Burger King, McDonalds, KFC, Wendy’s and Juici Patties are all competing to see who really embodies the ‘fast-food’ concept. Initially, to fulfill this request, the meals were prepared in advance, so once the customers appear, the food is served and delivered in a matter of minutes. This idea took off like lightening and over the years the concept has been tweaked for even better results.

Drive-through (thru): Many fast-food companies have implemented ‘drive through’ options for their customers. This eliminates the process of parking, walking in the eatery, joining 22nd Edition

a long line, waiting for the food to be shared, then walking back to the parking lot. The drive through is a not a new concept per say as companies have been using it for several years, however, due to its efficiency, companies such as Juici Patties that did not initially implement this as an option for their customers have now decided that the drive through is definitely a good idea.

Delivery options:

The idea of delivery was once reserved for cheap eateries and fast-food joints. Sophisticated or high-end restaurants did not adopt this initially. However, many companies seem to realise that they are eliminating a large market by not implementing this idea, so in an effort to boost their financial viability, many restaurants now offer delivery options. The technological advancement here is the â&#x20AC;&#x2DC;bikeâ&#x20AC;&#x2122; which most companies now use for delivery as it seems to be one of the quickest modes of transportation, especially in places where traffic jams are popular.

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Payment options: A few years

ago, cash was king, and still is for the most part, but credit and debit cards are now acceptable modes of payment for many places that once did not offer this option. Also, this is not only available for walk-in customers, but also for drive-through and delivery methods.

Restaurants, Sports Bars, etc. Despite economical changes which

have caused some in the food industry to either downsize, or close their doors completely, it is fair to say that this is still a viable industry. Most owners will agree that technology is the greatest driver of future growth and although some of the changes might require an initial investment, if properly utilised, they can be quite profitable. Take for example the self-service kiosks where customers can order their own meal with the push of a few buttons. Surveys show that this method is definitely a benefit for restaurants, not only because it improves customer satisfaction at a low cost, but also because restaurant Cont'd on pg 30

one use case of payment options by Groupon

owners experience five to 25 per cent increase in the average cheque amount at the kiosk due to the presentation of options, upgrades and selectively placed suggestive cross sells. Usain Bolt’s Tracks and Records in Kingston, Jamaica, has incorporated this option for its customers. There are several other tech-savvy options that have proven effective for persons in the food industry:

Mobile Apps: Some companies have taken marketing to a whole new level by advertising their own personal apps for customers to download. Once this is done customers can place their order using their mobile device. Domino’s ‘Pizza Tracker' smartphone app allows customers to see who is making their pizza, and where it is in the preparation process. The company also has a ‘Pizza Hero' app which was launched in Europe last fall. It features an interesting game that allows users to create pizzas and time themselves against other players. The pizza created in the game, then turns into an order. This is a creative and fun way to involve customers in the pizzamaking process. Most of these apps are

only available in certain countries, and if profitable will undoubtedly be introduced in other countries such as Jamaica in the future.

Social Media: Social media plays an integral role in the food industry, especially as it relates to marketing and advertising. Customers can use their mobile device or tablet and quickly visit a restaurant’s Facebook or Twitter page, view their current menu, place an order or even ask a question and have it answered in a matter of minutes. And the best part, never having to leave your desk on a busy work day, or leave home when you are just too tired to budge an inch. WiFi:

A few years ago, you had to ensure that you had your own Internet connection if you needed to check an important email while at a restaurant. Today, is it easier to count the places without WiFi connections than to count the ones that don’t offer this service. Many restaurant owners realise that men and women tend to frequent these establishments for daily business meetings. In order to capitalise on this,

most restaurants offer WiFi for paying customers. Usually, the WiFi is password protected, and the code is given only after a purchase. Some places, such as Wendy’s, print their WiFi password on your receipt.

Flat-screen TVs:

In order to make your experience a little better, and to ensure that you stay longer and spend more money of course, many eateries have several high-definition, flat-screen TVs throughout the establishment. This seems to be a genius idea. Want to watch the Superbowl with your closest friends while chugging down a couple of beers? Well, now you can. Want to have a Grammy-viewing party while sipping martinis with your closest friends? Consider it done. All in all, customers seem to be enjoying the technological changes in the food industry. One thing to keep in mind is that customers will pay if they think they are getting value for their money, so anything that will make life a little easier for customers will always be worth the investment.

FEATURE

s an investment professional, it is very easy to fall into the trap of perceiving all things through the lens of capital gains and economic benefits. Admittedly, having penned another article pertaining to the ‘Eat What We Grow, Grow What We Eat’ campaign, it was initially challenging to determine the appropriate angle for this particular submission. Interestingly though, the scope for the importation and exportation is extremely broad, especially in the context of Jamaica. The eyes of planet earth have been attuned to all things Jamaican in recent times. It is nary impossible to say exactly when it began, but our luminaries are many, and the questions abound. One such is, ‘Why do Jamaicans run so fast?’ Another, ‘How does a nation bearing less than 3 million inhabitants (less than half of New York City) produce global icons with such consistency?’ Names such as Bob Marley and his progeny, Bolt, Shaggy, Sean Paul, Quarrie, McKenley, Walsh, Tessanne Chin, Jimmy Cliff and many others come to mind readily, but I digress.

With the eyes of the globe on Jamaica, and our culture being in high demand, pop into a market in London or New York City to see the amount of 'Jamaican' products on display, an opportunity to capitalise was lost in the immediate aftermath of the Beijing Olympics. Never mind that we were a prominent and competitive presence and occasional winner of track events in years gone by; in 2008, Jamaica took the world by storm. In the aftermath of the Olympics, people asked why are we so fast, and the talk of our yams surfaced, but didn’t go much farther. I suspect readers may also sense that an opportunity went begging. Would farmers have appreciated the opportunity to reap and export yams to overseas markets? I reckon so! Cereals out of the USA adorned by standout athletes did major business in the 1990s, and one wishes that Jamaica would have seized this opportunity with both hands and feet, as it were. Jamaican patties are globally demanded as are our Scotch bonnet peppers and various spices. Food is a tremendous business landscape for the nation to take very seriously.

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The exportation of

Jamaican culture and food

By Ryan Strachan

To add support to the assertion that food and culture are serious business, in 2013, the South Beach Wine & Food Festival in South Florida “broke three of its own records, with attendance growing to over 65,000, bringing in more than $5.1 million in ticket sales and exceeding $4.1 million in sponsorship sales. An integrated marketing and public relations program garnered over three billion media impressions and proceeds totaled $2.1 million for FIU. ” The next instalment will be staged in February 2015.

Clearly, the nations want what we have to offer and will pay premium prices for them. Are we ready to sell it to them, all being said, let us see, for a future generation’s welfare depends on it. I happen to be an action-oriented individual and believe in productive use of these words you’ve chosen to read.

Every summer, our noted reggae and dancehall artistes ply their trade across mainland Europe and perform at the slew of reggae festivals which abound. Germany’s Summer Jam – staged over three days, the first weekend in July – is Germany’s biggest reggae festival and rivals that of Jamaica’s Reggae Sumfest in terms of size (25,000 to 30,000 attendees). I put it to you, faithful reader, that it may actually be the world’s largest of its kind! Does one thing that there exists a robust market for Jamaican food and by extension her culture? Absolutely, this goes way past a balance of trade and nominal issue at ‘home’ and extends to real, globalised business.

1. Use our many fantastic food festivals to target overseas consumers.

Globalisation has taken hold of commerce and as such, Osnabrück has birthed ‘Gentleman’, an indigenous Germany reggae superstar. No longer is a product/genre of music limited to its country of origin. Lascelles deMercado, manufacturer of Appleton and the iconic Wray & Nephew white rum is now owned by Gruppo Campari out of Italy , and we in Jamaica do major business in the coffee trade with Japan. Starbucks has on prior occasions bought premium Jamaican coffee beans for sale in select locations.

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In essence, how could we drive Jamaica’s participation in international trade?

a. The Jamaica Jazz & Blues festival and Reggae Sumfest are amazing ventures and means through which products can be launched, exposed and hopefully deals can be closed. 2. Form alliances to have sauces/spices included in the condiment lists at a major restaurant chain overseas, of which there are many. 3. Ensure consistent supply of products and automate the manufacturing process of food as best as possible. 4. Form alliances with upcoming eloquent and professional artistes such as Kabaka Pyramid and Chronixx who participate heavily in the aforementioned tours and summer festivals. They are incredible brand ambassadors! The world is waiting.

ADAM & Eve

FEATURE

Seeing

in a new

light

By Joni Wedderburn

omething scary is happening in Jamaica. Every month, residents across the island are terrorised by a little monster lurking in their mailboxes. Though scared, Jamaicans must somehow manage to calm their nerves, when inevitably, the time comes to unleash one of their worst fears. Retrieving the small, unassuming package, they agonise over their consumption, but little can be done to tame the widely dreaded beast that is their electricity bill.

Thankfully, technology has finally gifted us with a solution for this decades-long problem; turns out the answer to our high energy costs has been hanging over our heads all this time. In a land that has taken advantage of its tropical climate, from luring tourists to drying clothes, we’re now looking to embrace solar energy as a clean source of power. With an increased demand for renewable energy, local enterprising companies have decided to flex their ‘entrepreneurial muscles’ in this relatively new sector. “My sister, Una Taylor, was selling photovoltaic equipment out of Florida and she wanted me to set up a solar-energy company in Jamaica,” shared O’mar Steer, general manager of Solar Direk. “Initially, I was hesitant because I didn’t know anything about the industry at the time, but I eventually relented to her pressure and we decided to become business partners,” he explained. Recognising that photovoltaic companies in Jamaica were primarily selling complete energy systems, O’mar set out to carve his own niche market by retailing system components. Armed with a Master’s degree in marketing, he was eager to build his young business by making it highly visible and ensuring it was the brand of choice. He quickly realised that since solar energy was new to Jamaicans, many didn’t fully grasp how solar systems worked. Through a series of expos, radio shows and its 'Simply Solar' segment on TVJ’s Smile Jamaica, Solar Direk educates the public about energy solutions while simultaneously promoting its products and services. Since its involved

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in the wholesale business, the company has also adopted an unconventional tactic by offering advice to its smaller competitors. With this approach, Solar Direk is helping to grow the local industry, building camaraderie with its rivals and creating a strong source of income through distribution. Keen to set itself apart from its competitors, the company heavily focuses on its customer-service delivery. Since Solar Direk is a dealer, it is able to access insightful training videos from manufacturers for its staff. Furthermore, both O’mar and Leon Johnson, the company’s engineer, have completed photovoltaic programmes and are able to pass on their knowledge to the team so that they can discuss the products with clients. Solar Direk also provides its customers with the highest quality installation by ensuring that connections are all done to code in order to reduce the risk of fire and electrocution. If a problem arises with any of the systems, the team is on call 24 hours per day, ready to respond to any issues. Additionally, choosing the right location was a key part of the company’s strategic marketing plan. Hailing from Montego Bay, O’mar felt confident in setting up the first branch in his hometown. As his client base expanded, however, he was constantly asked to open a second showroom. Realising that if he wanted to grow his business, he needed to be in the capital city, Solar Direk opened a second hub in Kingston by the end of its first year. “We were starting a new business so we didn’t have a huge capital outlay, but we wanted the right environment

General Manager for Solar Direk, Omar Steer happily greets our photographer outside Solar Direk's newest office located at 2 Windsor Avenue, Kingston 5. Solar Direk is an eco-friendly, limited liability company that supplies, installs and services the best brands of residential and commercial solar systems at the most affordable prices in the market.

General Manager of Solar Direk Omar Steer (right) discusses business with his managing director and brother-in-law Christopher Taylor.

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and the right location at an affordable cost,” O’mar pointed out. “We needed to make sure that the location was easy to find, somewhere people felt safe and a place where they could easily park,” he highlighted. As a result of all its efforts, Solar Direk has enjoyed significant growth in the last two years. The company now proudly sells a range of solar-energy systems, batteries, inverters, solar panels, and solar water heaters, representing the industry’s most popular and respected brands including Deka Batteries, Magnum Energy, Xantrex, Outback Power, Canadian Solar Panel and Solar World. Having installed 120 residential systems and becoming one of the largest battery retailers in the country, Solar Direk has increased its sales by 400 per cent since it began operations in 2012 while more than doubling its staff complement. In light of its success, the company already has regional expansion plans in motion as it looks to open a third location in another island. “Our goal is to become the leading photovoltaic company in the Caribbean within the next five years,” O’mar revealed. “We want to continue growing in the Jamaican market and know there’s still work to be done. We do, however, see that our strategy is heading in the right direction and we are confident that we will be able to achieve our objectives,” he noted.

An Aurora Grid-tie Inverter. This power inverter converts direct current (energy generated from the solar panels) into alternating current (energy used to power electrical devices) and allows you to synchronise to the grid. It is equipped with very wide input voltage range which will ensure that power is continuously harvested.

A lightweight 225-watt Polycrystalline solar panel. One of the most affordable and durable panels on the market, this type of panel works best in brightly lit areas.

One of the many solar water heaters supplied and installed by Solar Direk.

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Staples

Holding It Together In Security

By Garth Williams

here are sections of the Jamaican population that face tremendous challenges in relation to being able to even eke out a mere existence. Some of those challenged persons defy the proverbial odds to rise from the ash to become a beacon of hope. Francine Staple is one such beacon. Francine is the security and safety manager at the Kingston Container Terminal Services Ltd. This daughter of Jamaica, who hails from Gordon Town in St Andrew, can now enjoy life, but it wasn’t always so. Let’s take a look at Francine’s life from age two after her mother gave her away. After Francine’s mother abandoned her, her life took a turn for the worse as she was being raised by persons who were not blood relatives. That type of family setting came along with some attendant issues which at one point led to her running away from home, eventually becoming a ward of the state. “I did not know my father. In fact, my father died before I could have met him. I now know my siblings on my father’s side. My big brother lives in the US and he takes great care of me especially when I visit. I think he’s trying to do the duties of my father,” she said with a light laughter while sharing her account of early years. As a young girl, Francine managed to excel academically while attending the St Martin de Porres Primary School in Gordon Town, reaching the parish level of the National Spelling Bee competition. Her academic excellence earned her a place at Excelsior High School. Her brilliant scholastic performances continued until second form (grade eight) when problems began at the place she was being raised in Gordon Town. Those problems disrupted her entire school life. Francine chose to run away from home to seek refuge at the Women’s Centre of Jamaica. She was subsequently placed before the courts and placed in the Elsie Bemand Home for Girls. She would grapple with depression when her classmates spoke about their parents and she had nothing to say. Her ability to truly identify with her peers diminished as it was widely believed that girls who were wards of the state were all ‘bad girls’.

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FEATURE

Francine

Francine was keen to point out that, “During my years at Excelsior, though they were good, I don’t think I performed at my optimal level because of what I had to deal with, but I’m thankful. I’ll say it in my book which is currently being worked on, that if I had a chance to live life again, I would have gone right back to the Elsie Bemand Home.” During Francine’s time at Elsie Bemand, the facility was operated by the St Andrew Business and Professional Women’s Club which had a Big Sister Programme in place at the home. She fondly recalls the huge impact her ‘big sister’ Joan A. Browne, a consultant sociologist, had on her life. “Mrs. Browne was married to Dr Clinton Browne and had a family but they still decided to take me in, so while I was at the home I had foster parents so that compensated for the Christmases I would have missed with a conventional family. She provided an avenue for me to discuss my personal problems and solve them. In fact, they are still involved in my life although they migrated. Mrs. rowne never misses my birthday,” she said with a chuckle., Francine noted that life at the home helped hone her organisational skills, adding that she likens herself to a striker in a football team. She said that her rough start helps her get through life one goal at a time in her continuous “fight to be successful”. Despite the Browne’s positive influence, it wasn’t always smooth sailing for Francine. “I got pregnant at 18, but the home kept me on for a little while even though they would no longer be responsible for my care upon becoming an adult. They made me assume house-mother duties as I was always a little leader,” she pointed out. Though Francine and her son’s father are now friends, he was an absentee in the child’s early years. She moved back to Gordon Town, but had to move again. She ended up sleeping on people’s verandahs. Just after Hurricane Gilbert in 1988, she spent a while living in a tent making a bed out of plywood and blocks. She managed shortly after to get a job with Restaurants of Jamaica then one of

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her sisters took her in. While at her sister’s home, Francine, through the assistance of her foster parents, received a scholarship to attend the Fitz Henley Business College. Successful completion of her business studies then led her to work a variety of odd clerk/typing jobs until she met and worked for Gillian Rowlands of HamiltonKnight Associates Ltd. She credits Rowland’s continuous positive influence with helping her achieve the basic tenets for success. Rowlands and attorney-atlaw Christopher Honeywell shaped her formative years in the security field. Francine started at the lowest rung on the security ladder and continues to climb. She recently read for her Master’s degree in security & risk management. Some of her other notable achievements include: - First female to receive the physical security professional certification in Jamaica, 2009 - Recognition by the Bureau of Women's Affairs on International Women's Day in 2010 - Successful tutoring of 22 security professionals in achieving their PSP certification. - Member of the board of directors, Ports Security Corps - Adjunct lecturer, Caribbean Maritime Institute Featured in the Security Management international publication for the American Society for Industrial Security International, February 2011 this single mother, whose son graduated from St George’s College and works in the US hospitality industry, says she will continue to strive for greatness because her job as security and safety manager at the Kingston Container Terminal Services Ltd is not the end. There is more to come and it’s all included in her book which will be published in 2015. Her hope is that it will inspire people to work for success despite their circumstances. “It’s not about where you’re coming from, but where you’re going,” she said.

COVER STORY

Novia McDonald-Whyte

Senior associate editor at The Jamaica Observer Ltd

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The

Jamaica Observer TABL E TAL K FOOD AWA R D S A Recipe for Greatness!

By Dennis Brooks

“Go eat your bread with joy and drink your wine with a merry heart”, the Bible says.

nd while the same holy book warns that “Man shall not live by bread alone”, it is clear that food has always been meant to be more than fuel for the body. Throughout human history, one common feature across all cultures is that sitting down to ‘break bread’ ought to be an experience. However, you’ve been taught to embrace that experience, this common unifying fact of mankind, is more than deserving of celebration. In many instances, Caribbean people, because of their history, have a programmed hesitation when it comes to celebrating self. Well, Senior associate editor at The Jamaica Observer, Novia McDonald-Whyte, was just not having it! The moment she walked through the doors at Fagan Avenue (the first home of The Jamaica Observer, now located at Beechwood Avenue), things would surely change. Upon reflection, it’s safe to say that the national conversation around food is all the better off for it.

CREATING SOMETHING WORTH CELEBRATING

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Most parents will tell you that regardless of how old their children are, in spite of which milestone they’ve achieved, that child is always their ‘baby’. It’s no wonder then that

Novia beams with such pride when speaking of her baBy the Food Awards. Wealth Magazine took her away from planning the ‘Sweet-16 party’ for the event, in order to reflect on so much of what she has achieved with the project. It was very early into her stint with the Jamaica Observer, that Novia had a classic ‘light bulb moment’. For her, building this institution is very much a part of her own manifest destiny. McDonald-Whyte revealed that it was while watching showbiz’s big night that the idea came. The vision came plainly, so lucid it was, that she had to pursue it. “Just like how we watch the Grammys and we watch the Oscars, I looked and I said, ‘You know, we need an evening like that where we celebrate food’”. Immediately, the idea was birthed at Fagan Avenue, the original home of The Jamaica Observer. Novia began to work her intricate web of some of the best local, regional and international connections as if she was Frank Underwood himself! She shared her vision with then Dr George Phillip (now deceased) who not only gave her the green light but gave the awards his full support until his passing erstwhile doyenne of Jamaican cuisine, Norma Shirley, and the rest [as they say] is history. The audacity of Novia’s vision

wasn’t the least bit lost on Norma, who immediately was on board for what was clearly going to be a watershed moment in the local food industry. The question became; how to pull it off?

SHIFTING THE CULINARY PARADIGM

A Paradigm Shift

In order to wrap your mind around the magnitude of what the Jamaica Observer has done with its Food Awards brand, one must transport oneself back in time to what the landscape was like before that first staging on Braemar Avenue at Red Bones The Blues Café. Novia stressed that the fact that people weren’t receptive to the idea at the time didn’t dampen her enthusiasm one iota. “When you said to people 16 years ago that you wanted to do a food awards, they looked at you as if you were mad! This was not a time when you could go to your parents and say you wanted to be a chef…because they couldn’t see past the label of you simply being a ‘cook’,”. One has to wonder whether or not Novia and her very small team at the time were indeed mad to go up against the cultural inertia that would inevitably [or so the detractors thought] put up resistance to this fledgling vision. Spare a thought for the fact that 16 years ago, there was no Facebook, Twitter and Instagram. People weren’t obsessed with sharing pictures of their meals with their social network.

If there was something you absolutely had to do before digging in to your exquisitely presented dinner, it was to simply say grace…not to snap a picture of it. You see, in 1998, everyone wasn’t a self-proclaimed ‘foodie’. She pointed out that, “Today, people have a new appreciation for celebrity chefs. They have a new adoration for their favourite restaurateur.” Today, young boys and girls don’t have to fear the wrath of their entire kinship network when they decide to come out of the culinary closet and break it to their parents that they want to become a ‘cook’. But that has all changed, and very early into my conversation with Novia, it became clear that I was speaking with someone who history must remember as having done something special. And yet, she was quick to point out that, given what existed at the time, it wasn’t terribly difficult to create a groundswell around something new and different. “Sixteen years ago, there wasn’t much on the landscape. There was JamRock on Knutsford Boulevard, Ciao Bella, Terra Nova and Strawberry Hill, but there wasn’t much,” she explained. But the moment Novia and her team started writing about food, everything

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changed. She’s not sheepish about unequivocally stating the impact the Jamaica Observer newspaper has had. “With absolute humility I can say the Jamaica Observer put food on the map in this country. Hitherto, our chefs were not celebrated. There was JCDC and Taste of Miami…but to have an ‘Oscar-winning evening’…we never had that before.”

SKIP THE CRAWLING PHASE

Given the challenge of staging an event that had never been done in the region up to that point in 1998, Novia could have been excused if she sought to crawl, before actually taking a few baby steps. But then again, anyone who’s ever met Novia knows all too well that she’s not about the baby steps. When asked if her initial vision was to start small and gradually make the product bigger, her response was emphatic. “Hell no! You have to think big. You just roll the dice. It was on a wing and a prayer!” she exclaimed. In its first year, the awards kicked off at what was one of Kingston’s swankiest and most in-demand restaurants. The great Norma Shirley catered the event and none other than Wray and Nephew [thanks to Christine Thompson-Wood] kept the glasses full. The masters of ceremonies that night were the in-demand media personalities of the day; Patrick Smith was and still is a well-respected business consultant, Kathy Owen was at that time a media personality and the guest speaker John Junor, was at that time the former Tourism Minister. So much for starting with baby steps! Novia praised the management team at the Jamaica Observer for giving support in the early days, but she also noted that there were many at the time who expected the project to fall flat on its face.

BUT FOR NOVIA, FAILURE WAS NOT AN OPTION.

One feature that followers of the food awards have always come to look out for is the global celebs and ITKs who Novia has been able to bring to Jamaica to lend credibility to each of the 15 installments of the awards thus far.

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Among the constellation of stars to grace the awards has been food editor at Essence Magazine, Jonelle Nash; noted food historian, Jessica Harris; restaurateur and author, Marco Pierre White, among several others. Moving with the sense of occasion and in line with the dictates of the times, the awards have moved from the original Braemar Avenue venue, to Devon House’s courtyard and eventually to its current home at the East Lawns. For the special 10th anniversary milestone, the awards were moved to Vale Royal, the official residence of the prime minister. If you follow the event, you’ll realise there has been a distinct reduction of the number of imported celebs who have graced the awards. Novia explained that that observation is not only correct, but it’s been deliberate on her part. “That has slowed down because you’ve got to come to the realisation we’ve got stars here! And I’m celebrating our stars! I mean, if [overseas celebs] are available and they want to come, they’ll come. But I’m not looking for that anymore. I’m applauding our stars.” And so, despite starting ‘on a wing and a prayer’, Novia was able to put her network of contacts to good use. She noted that getting it off to a good strong start was completely dependent on the people she was able to bring together in order to make it happen. “You start with good people. There was no budget for it. It was about relationships. They are very, very important and we still hold dear to those relationships to this very day.”

SOLIDIFYING A BRAND

Marco Pierre White Restaurateur & Author

One of the hallmarks of the Jamaica Observer marketing brilliance is their ability to establish a family of brands which have their own strength and resonance locally and regionally. The moment Gordon ‘Butch’ Stewart and his team established themselves as a pillar of the Jamaican media scene, they immediately began to plant the seeds of smaller brands that would develop their own autonomy. Brands like the Business Leader Awards have their own pride of place. It is a mark of the brand’s security in its own self-concept, that it bestowed

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the Chairman’s Award on the editor of its competitor’s food section, Enid Donaldson. At that moment, the food awards laid competitiveness and rivalry to one side and boldly declared that this institution that it was building was about driving the sector forward. “Our improvement led to other people improving too. You can take the newspapers and see what happened when we started to stretch the food landscape. Having developed that conversation and getting a buy-in from food and beverage players, it would solidify the brand. That is why we are a respected brand,” Novia explained.

FOODIE DIPLOMACY

In spite of being a region of strikingly similar historical, political and economic ethos, the Caribbean has a tendency of behaving fractiously. In spite of the negativity, Novia and the Jamaica Observer team threw conventional wisdom to the wind and said, "Let's take the food awards to Trinidad!" Clearly, she has a secret affinity for hearing people question her sanity!

Jessica Harris Food Historian

However, what the detractors were unaware of is the fact that, on previous visits to Port-of-Spain, Novia had been engaging the right people, making the right contacts and building the right web of influence. As such, despite the timing, the move had the makings of a masterstroke. “Everything was wrong with the timing! We went in when World War III was about to break out!” she admitted. However, with her belief in ‘culinary diplomacy’, she was determined to successfully launch the Trinidad and Tobago Table Talk Food Awards. “The kitchen is where all cultures meet. Food, wine, good conversation…it doesn’t matter what your political beliefs are. We all have that thing in common; we sit around the table.” Among the people who made it work were masters of Trini haute cuisine, the brilliant [and Culinary Institute of America-trained] Khalid Mohammed and Peter George. Renowned local designer, Peter Elias was also a critical cog in the machinery and also Novia's daughter

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“The kitchen is where all cultures meet. Food, wine, good conversation…it doesn’t matter what your political beliefs are. We all have that thing in common; we sit around the table.” -Novia McDonald-Whyte

Senior associate editor at the Jamaica Observer

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Gracia Whyte, project manager, that made it a success . By the reactions in the Trinidadian press, the awards were a resounding success and proof that if you make it about the food, then the noise of regional bickering can easily be muted.

SWEET SIXTEEN

This year, the Jamaica Observer Table Talk Food Awards will return to the East Lawns of Devon House on Thursday May 29. As the countdown to the Oscar night of Jamaican food continues, Wealth Magazine sought to get a few spoilers on what will be particularly special about the celebration of the awards’ ‘sweet 16’. Novia revealed that the 2014 Chairman’s Awards will salute establishments that have stayed the course over the long haul. Up for special commendation is Jade Gardens, originally opened in the Village Plaza in 1986, as well as the Montegonian institution that is Pelican Grill, which celebrates its Golden Jubilee this year. Celebrating its ‘Diamond Jubilee’, the Half Moon Hotel, and Tastee Patties (in existence for well over four decades) will be commended for their service. Patrons can, of course, look forward to the approximately 24 other categories ranging from Casual Bar of the Year to Best Place for Dinner to Outstanding Cake Designer. The range of categories ensures that the Jamaica Observer Table Talk Food Awards highlights the work of a broad cross-section of individuals involved in the production, preparation and overall experience of food. Novia is insistent the standards that have come to represent the Food Awards brand, must be met by all exhibitors. “We were adamant from day one that this was not going to be an ordinary event. No paper plates, no plastic forks. You have china and you have silverware. That was a hallmark from day one. And every single person had to bring his or her booth up to scratch.”

DARING THE NEXT GENERATION TO DREAM

Part of the fulfillment of her sense of purpose with this project goes well beyond the celebration of talented caterers, accomplished and emerging chefs and the praising of the best eateries. Novia and her team have become passionate about giving the next generation

of culinary artistes that much-needed launch pad for a brighter future. “The food awards for the first eight years was free. It was attended by industry players and foodies by invitation only. I realised that, not only did we have to charge for year nine, but we had to introduce scholarships. We were celebrating the food industry and rewarding creativity and excellence, but we had to do more,” a passionate Novia explained. It was real-estate mogul, Gordon Tewani, who wrote the first scholarship cheque, which has since then expanded into more scholarships, bursaries and other funding. This year, the gate proceeds will continue to advance the mission. For Novia McDonald-Whyte, the Jamaica Observer Table Talk Food Awards has never been about selfaggrandisement. She’s very secure in the mandate given to her by her chairman, Gordon ‘Butch’ Stewart, to take food and style in Jamaica to another level. She’s the first to admit that she embraces the constant pressure to deliver the goods annually. “Anyone who has worked with me knows my single mantra is, 'Excellence is in the detail’. I believe that to whom much is given, much is required. I can tell you that much has been given to me. The support is tremendous. I might have been the conceptualiser, but the entire machinery of the Jamaica Observer has been put behind, beside and in front of the food awards.” For 15 years, the stars have aligned; rainclouds have held back their deluge on awards night, and the right people have always delivered the goods in ways that convince even the most agnostic of us that God is indeed a foodie! Well, if God is a foodie, then dear Novia is a modern-day culinary ‘John the Baptist’, stepping out into the wilderness to prepare the way for greater to come forth. For all their efforts and hard work, it is only fair that when it comes to the Jamaica Observer Table Talk Food Awards, we “Taste it! Eat it! Drink it! Applaud it!”

Cheers!

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PLEDGE TO DRINK RIGHT : RIGHT AGE, RIGHT AMOUNT, RIGHT WAY

FINANCE

Roof Gardening

row what you eat and eat what you grow has become a common phrase during harsh economic times. However, harsh economic times are no longer the only reason. With the advent of genetically modified products, pesticides, chemically ripened products, chemically slowed ripening products, and polished products almost nothing seems healthy anymore. As a result, the term 'organic food' is becoming more popular. What is organic food anyway? Organic food is basically food grown without the aid of genetic modification or super fertilisers or pesticides; basically the way farmers used to grow their food. Luckily in Jamaica, not much of our food is genetically modified and we have a culture of buying produce at the market, from people who grow their food the old-fashioned way. You still have to worry about pesticides, but at least we just have that one thing to worry about and soap and water tend to reduce the pesticide concentration on the surface of the produce significantly.

By Kevin Jackson

At the end of the day, the best way to grow food is to grow it yourself. For those with land space, this is not a big deal. Some of us however, live in houses or apartments with no yards.. How do we get our 'grow on' with limited space? Well, the less space you have, the less you can grow. There is no getting around that but, just because you have less space, doesnâ&#x20AC;&#x2122;t mean you shouldnâ&#x20AC;&#x2122;t grow something. Roof Gardens Becoming very popular these days are roof gardens. A quick search online will show you how to get started. There are a few requirements that you should bear in mind before you get start. 1. Do you have a flat roof or roof you can walk on? 2. Can the structural integrity of the roof manage the weight of a garden? 3. Can you get on your roof? 4. Is your roof windy? 5. Will you be violating building codes or rental agreements?

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Clearly, the type of roof limits whether you can grow a garden, but if you have a flat concrete roof, it is most likely eligible to handle a garden. You still need to have an expert check it out, especially for cracks and leaks.

How do you set up a roof garden?

Don’t just throw soil on your roof and start planting. The roots from the plants will eventually eat away at your roof and ruin it, not to mention the damage water will do to it. Garden beds or containers need to be built whether out of plastic or wood, lined with water-resistant material to prevent leaking and then placed on the roof. The soil is then placed inside the beds or containers and planting can begin just as you would a regular garden. I would also highly recommend you have good drainage installed if you don’t already do. The beauty of doing it like this is that you have mobility and customisation. If you no longer want the roof to have a garden or a hurricane is coming and you are concerned about the effect it will have on the roof, you can easily move the beds off the roof. You can also consider stacking platforms to get vertical space, rearrange the beds to change the layout, or build a greenhouse to minimise the sunlight. The possibilities really depend on how far you want to take it. There is an added benefit to having a roof garden; the plants will keep the roof cooler and will potentially lower your AC bill, so you will be going double green in one go.

be worth all of that trouble. If you have a patio or balcony, you have some options. Depending on if your patio is grilled gives you a little bit more creative space to work with. The containers you are going to grow in depend on what you want to grow. For apartments, growing smaller items like escallion, thyme, Scotch bonnet pepper, tomatoes, lettuce are recommended as the container footprint will be small enough to maximise the little space you have. If the apartment is grilled, you can consider hanging containers to give you multiple layers of plants. This can also keep your patio space free, keep the patio cool and aid in privacy.

Gardening requires lots of water - most of it in the form of perspiration

-Lou Erickson

Go forth and grow.

Overall, you will have to consider how you are going to water your plants, whether you are going to go with automatic watering systems, have a water storage unit accessible from the roof or manually carry water in a container to water each plant. Also, ensure that what you are doing meets building codes and doesn’t violate your rental agreement. At the end of the day, grow what you can. With the grocery bill increasing with the sliding dollar, saving a little here and there will go a long way. Not to mention, there is nothing that tastes as good as freshly picked escallion or thyme to season your food.

How do you setup a garden in an apartment?

If you live in an apartment and don’t have access to a roof, then setting up a garden will prove tricky. Apartment gardening takes a lot more finesse as apartments are getting smaller and smaller these days. The truth is you will need a patio, balcony, or a section of your apartment that extends outside into sunlight. Now, I’m not saying you can’t grow a few herbs inside, but ensuring the plant has sufficient sunlight will require a lot of attention or you will have to buy an ultraviolet light. How much you can grow might not even

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FINANCE

228 PLAYERS

CONFIRMED FOR CARIBBEAN PREMIER LEAGUE 2014 DRAFT

-Players from across the Caribbean to join international stars in Draft for the Biggest Party in Sport he caribbean premier league has announced the return of the six West Indies icon players who will spearhead their franchise teams in this year’s competition.

Chris Gayle, Kieron Pollard, Dwayne Bravo, Sunil Narine, Darren Sammy and Marlon Samuels will all return for what promises to be another hugely exciting tournament. After thrilling fans of their newly adopted teams last summer, the six stars will be hoping to bring home CPL glory in August. Gayle, T20’s most destructive batsman, will return to the Jamaica Tallawahs, whom he led to CPL triumph in 2013, while Kieron Pollard will once again join the Barbados Tridents, after winning over local fans with some inspirational performances last year. Dwayne Bravo will lead his native Trinidad and Tobago Red Steel, where fans will be hoping he can build on last year’s semi-final appearance, while top spinner, Sunil Narine, will once again be the jewel in the crown of the Guyana Amazon Warriors. Proud St Lucian, Darren Sammy will spearhead the Zouks’ title challenge, while explosive batsman Marlon Samuels will be back to

mastermind the Antigua Hawksbills campaign. Tom Moody, director of Cricket, Caribbean Premier League, said: “We’re delighted to be welcoming back our icon players to the CPL this season. After flying the flag for their franchises in 2013, we’re glad to announce their return to what promises to be an exhilarating six weeks of cricket.” Guyana Amazon Warriors Franchise Player Sunil Narine, said: “I thoroughly enjoyed playing for the Amazon Warriors last year in what was a hugely competitive and fun tournament. I hope we can go one better than last year and give the people of Guyana something to celebrate.” The CPL launched last year to sell-out crowds, with over 250,000 spectators attending matches across Antigua, Barbados, Guyana, Jamaica, Trinidad and St Lucia, whilst a global TV audience of 36 million were entertained by the skills of international stars including Chris Gayle, Kieron Pollard, Ricky Ponting and Muttiah Muralitharan. The tournament returns in July and August 2014 where Jamaica Tallawahs will defend their title against the St Lucia Zouks, Trinidad & Tobago Red Steel, Antigua Hawksbills, Guyana Amazon Warriors and Barbados Tridents.

ABOUT THE CARIBBEAN PREMIER LEAGUE Caribbean Premier League is a franchise-based T20 format cricket tournament that combines two of the most compelling aspects of Caribbean life – dramatic cricket and a vibrant Carnival atmosphere. The inaugural CPL, billed as “the Biggest Party in Sport” featured six teams competing throughout the region in August 2013 – Jamaica Tallawahs, Trinidad & Tobago Red Steel, Barbados Tridents, Guyana Amazon Warriors, St. Lucia Zouks, Antigua Hawksbills. The Jamaica Tallawahs, captained by Chris Gayle, emerged as champions. CPL II will take place in July and August of 2014.

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FINANCE

Where do

we go from here

ith Jamaica at the proverbial fork in the road, persons have openly wondered whether this will eventually become the means through which we feed ourselves, or the utensil that sticks a fork in our fortunes for the foreseeable future. Most persons in the 25 to 40 demographic would have relatively vague recollections of the financial calamities of the 1990s and would be thus experiencing the intervention of the International Monetary Fund (IMF) for the very first time. This writer is definitely among that set of persons. Interestingly, while it is clear that the entrepreneurial spirit of the middle class was decimated in the FINSAC era, many companies were established and found opportunities for exposure among the rubble and the smoke of that era. This therefore begs the question, of what lessons of that time can be applied

to the present day, and what can one expect from this juncture in history? It is important to note that many of the things which existed at that time continue today. Jamaica remains lined with bureaucracy and red tape, to the extent that one oftentimes adopts Job-like patience or dexterity with scissors to cut the many corners to get a business enterprise up and running. That is most unfortunate, but reflects the reality of our state of affairs. There also exists an environment not conducive to export, by virtue of the ease with which goods from competing interests hit our shores (imports), and again, the logistical challenges to export. Surely, these are areas we would need to see addressed for our circumstances to be altered in the near future. So where do we go from here? It is clear that Jamaica is close to rock bottom, generally speaking. Thatâ&#x20AC;&#x2122;s one side of things. Another reality is that many companies are doing their best business

Image Source: http://www.jamaicans.com/gallery/Jamaica-Culture-Events-in-Jamaica/

By Ryan Strachan

in this season. The question is therefore, how do we as a nation move forward so that more of us can benefit? The proposal is multifaceted, and my attempt will be to incorporate technical and practical solutions. First, we have to lower our debt burden. Lowering our interest payment percentage (or cost of funds) is critical, yes, but our principal debt burden must be lowered as a matter of priority. The Jamaica Debt Exchange and National Debt Exchange soothed the pain briefly, but in essence just kicked the can further down the road. Lest we forget that those privy to the new bond maturity schedule would be aware of an upcoming maturity of many billions in 2018 and the 2019 maturity of the Government of Jamaica (GOJ) 8 per cent Global Bond (USD). I am not proposing a default, by any means, but whether it is debt forgiveness, a writeoff or any such thing, if such an avenue exists, it must be considered.

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However, that road should only be ventured down if the savings are put towards capital expenditure which improves productivity. For too long, areas have been pursued while the backbone of society is neglected. It is often forgotten by many a big ship can be sunk by a very small hole. Substandard road conditions severely impact on the time required to commute in our nation and impact productivity. Think about it, if a journey to my parents’ house is delayed by two minutes on a single road because of my dodging potholes to preserve my vehicle’s front-end, consider the resultant vehicular traffic if this was a main thoroughfare? The unfortunate reality is that this is actually very true. Further, traffic is unproductive as one can’t read or do anything in that time, but sit and wait. Consider for a second how many productive hours are lost daily to traffic. A solution could be a capital investment in correcting our public transport woes to make it a more viable option for all strata of society. At this point, public transport is not only a hazard to one’s safety, but also more time consuming than private transport. This, in addition to the state of

our roads, should be the subject of future capital investments. Along that line is our nation’s health care and public-health systems. Again, if a nation’s inhabitants are ill and unable to be accommodated and treated in a publichealth system because of overcrowding, surely there will be many unnecessary hours lost in the process. Our doctors are world class, so there is no doubt in my mind that we have the quality within the workforce, but the standard of our hospitals require serious investment for improvement. Funds could be allocated to our police force as a better armed and compensated force would be less likely to succumb to corruption and would be better able to combat crime. An even slight reversal of the criminal monster would impact our economic growth tremendously. Finally, all said, Jamaica has proven to be trumps in the two areas of sports and entertainment as it seems we breed global superstars every half decade. It therefore begs the question of why – in this time of

depressed growth and a global economy crying for new revenue streams – don’t we treat both of these areas like bona fide business and not a ‘hustle’? A sports and entertainment museum would draw visitors by the droves and there remain countless ventures which could be explored. The moral of the story is, the way forward will require the public sector powers that be to facilitate business via minimising bureaucracy and ensuring things are able to be done quickly and easily. This will have to be followed up by the private sector taking advantage of the opportunities and pursuing new business opportunities. It is the belief that the tools for the reversal of the tide lie in our hands, but will require guts and determination. All said, the means of moving forward is captured in one word: efficiency.

FINANCE

Pictures. Profiles. Personalities

Dr Livingston White, Coordinator, Integrated Marketing Communicaton, CARIMAC (5th from left), (6th), JIIC Assistant Manager Projects and Information Technology Errol Barnes (7th) and Professor Hopeton Dunn, Director of CARIMAC (8th) surrounded by the IMC Final year group Detoxers Inc who presented on the importance of detoxing before driving. DBM-59 - JIIC Marketing Officer Rachel McKenely (centre) presents cheque to Sereta Thompson and Daina Dyer of Detoxers Inc.

JIIC Marketing Officer Rachel McKenely (centre) presents a cheque to Sereta Thompson and Daina Dyer of Detoxers Inc.

William Mahfood, managing director of WISYNCO addresses attendees at the recent launch of the Rainforest Seafood Music Festival.

Dennis Harris, managing director of Unicomer Jamaica Magazine Business Access host Kellon Williams.

From left: Dennis Harris, managing director, Courts Jamaica, Mario Guerrero – CEO – Courts Caribbean, The Hon Minister of State in the Ministry of Industry, Investment and Commerce Sharon Ffolkes Abrahams, Chuck Spang – President, International Sales and Operations – Ashley Furniture Industries and Sancia Plummer-Fletcher branch manager – Courts Liguanea. Ashley Furniture Galleries are at the Courts Bogue and Liguanea stores.

From left: JIIC's Brand, Customer Experience and Innovation Manager Elizabeth Chung, Lisa Hanna - minister of youth and culture, Colonel Lemuel Lindo, Commandant and Lieutenant Colonel Edgar Fuller during the cheque presentation for JIIC Micro-insurance's sponsorship of the JCCF Cadet Camp 2014.

shares lens time with Wealth

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From left: Tricia Duhaney Williams, MIND, Ruby Brown, MIND CEO and Yvonne Howell, Belize at the Caribbean Leadership Project’s Adult Learning Workshop, Communities of Practice held at MIND Kingston campus

Facilitators and participants at the Caribbean Leadership Project’s Adult Learning Workshop, Communities of Practice held at MIND Kingston campus

Scotiabank's manager, marketing programmes Tishan Lee, Personal Banking Officer Kimone Shaw and Director of Marketing Programmes Simone Walker at the Deposit Week 2014 outside broadcast

Nicole McLaren-Campbell, independent educational consultant, being interviewed by FAME FM’s Lady Rennae at the recent Scotiabank Deposit Week.

Chief Ideator & Resultant Motivational Speaker Dr Leachim Semaj, VP of Scotia Investments Jason Morris, Scotiabank customers Robert Wan and Lynette Chin-McDaniel, Scotiabank branch manager - Constant Spring Michelle Senior, and Scotiabank manager, Premium Banking, Andre´ Harvey at the recent Scotiabank Forum.

Chief Ideator & Resultant Motivational Speaker Dr Leachim Semaj presenting on ‘Six Paths To Prosperity’ at the recent Scotiabank Forum. The forum was held under the theme, 'Opportunities for Growth' and was part of Scotiabank's Deposit Week 2014

JMA President Brian Pengelley(left) shares a strong handshake with Designs by Marc Operations Manager Marc-Maurice Frankson.

(L-R) Jamaica Manufacturers' Association (JMA) Executive Director Imega Breese-McNabb, Creative Media and Events Chairman Garth Walker and JMA President Brian Pengelley at the recent launch of Expo Jamaica 2014.

(L-R) JMA President Brian Pengelley, Minister of Tourism Dr Wykeham McNeill, The Gleaner Managing Director Christopher Barnes, PSOJ President Christopher Zacca, JPS President Kelly Tomblin and JEA President Marjorie Kennedy.

Marcia Nicely, managing director, Designs by Marc, presents JBDC President Valerie Viera with a gift bag at the Designs By Marc 25th anniversary celebrations.

Chairman and CEO of MegaMart, Gassan Azan is embraced by International Dancehall artiste Moses 'Beenie Man”' Davis as they share a laugh with Gordon 'Butch' Stewart, chairman of The Jamaica Observer and Sandals Resorts

Book us now for your next corporate event. Contact: tricia@cmeja.com or (876) 754-2075. For full album visit www.facebook.com/wealthmagja

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FINANCE

How the Food Distribution Industry Works in Jamaica

ince food is a top priority in Jamaica, the distribution mechanism works to ensure that all areas are properly covered to the extent that end customers are satisfied. Manufacturers, wholesalers, and retailers form an alliance to deliver food to the different sectors of society.

Food distribution in the manufacturing sector

Manufacturers such as growers play an important role in the food-distribution process in Jamaica. Farmers grow the foods and sometimes sell them directly to the public or to market vendors who then engage the public. On any given day at the market, one can see many different food items such as yams, potatoes, bananas, callaloo, peppers and others as well as a variety of fruits on sale by vendors. In addition, in lots of supermarkets in Jamaica, one will find many locally grown products on sale.

Retailers

By Lancelot Tucker

Processed food makers such as GraceKennedy, Lasco and others sometimes buy ground products directly from the farmers and then process and package them for sale. These processed tin foods will later find themselves on shelves in supermarkets where the public can buy them. Other times food companies import foods into the country and sell them to consumers at a profit. Companies that buy and sell foods for a profit are known as retailers. Retail food distributors in Jamaica also go by the name retail food middlemen because they carry out the process of distributing foods from farmers to consumers by means of their association to the retail chain stores.

Wholesalers

The job of the wholesaler is to buy the food in bulk and make it available for sale to the public, usually through the efforts of middlemen. As part of special arrangements, wholesalers often deliver the food to the buying companiesâ&#x20AC;&#x2122;

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warehouses for resale. These buying companies will then make the goods readily available to the public.

Food distributors in Jamaica

There is an array of food distribution companies in Jamaica. One major food distributor in Jamaica is GraceKennedy Limited. Over the years, this food distribution company has become a household name in Jamaica and the world. GraceKennedy distributes it's Grace brands to the Jamaican people through its thriving network of independent distributors. Wisynco boasts one of the largest food and beverage distribution companies in Jamaica. Its motto, Bringing top brands to our valued customers speaks of it scommitment to the public. They stock refrigeratorswith their beverages and make deliveries to restaurants, supermarkets and other retail ersand wholesalers islandwide. Seprod Limited has been in business since 1964. They are known to be major suppliers of ingredients to the bakery trade

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in Jamaica. One of the main food products that they supply to wholesalers and retailers is their well-known Miracle brand which they consider to be of the highest quality. The company operates through an islandwide distribution network that makes it possible for their food products to reach supermarkets, grocery shops, and wholesale outlets. The Lasco-affiliated companies ensure that high quality foods that are nutritious to the well-being of the body is packaged and distributed to supermarkets, wholesale outlets and other retailers for sale to the public. The company prices its food products at very affordable rates so that all households in Jamaica can afford them. The food industry in Jamaica is a very thriving one and it takes a measure of cooperation on the part of manufacturers, wholesalers, and retailers to make food available so that every household in Jamaica, whether rich or poor, can have access to it. There are plans under way to develop the industry so that the food distribution process can be maintained.

FINANCE

A Balanced Diet Commentary on the ‘Eat what we grow, grow what we eat’ campaign By Ryan Strachan

hile gathered with fellow Wealth Magazine contributor David Mullings and a few other friends, discussing business ventures and upcoming announcements on a verandah in Fort Lauderdale, the conversation quickly turned to our missed deadlines (apologies to the editors) and what our respective submissions would be about. The economic ails facing Jamaica land we love was among the topics discussed. Interestingly, the whole matter of imports and the economic ramifications of our nation’s over reliance on them also surfaced. We then turned our attention to the ‘eat what we grow, grow what we eat’ campaign and it became quickly apparent that this campaign, in many ways, bears the solution to some of the challenges we face. Let us ponder the current state of affairs. For July to September 2013, Jamaica had a balance of trade (defined as the difference in value between a country's imports and exports) deficit of US$3.440 billion, which is partly attributable to the importation of oil and goods & services (of which food is counted). For January to September 2013, we spent JM$72.186 billion on food imports, and received revenue

of JM$12.485 billion from corresponding exports; a deficit of JM$52.701 billion or US$479.1 million at the conversion of rate of US$1: JM$110. There are several drawbacks involved in this practice, which include:

a. Importation requires trading in the currency of the product’s

origin, and considering that the USA is our main trading partner (in 2011 , 41 per cent of Jamaica’s import trade was done with the USA) this would naturally impact on the exchange rate, as in most instances, the supply of US dollars is lower than its demand. The natural result, according to economic theory would be the USD dollar gaining value against the Jamaican (JMD)dollar, and this explains why the JMD has devalued by 2.75 per cent (from $106.39:1 – 02.01.2014 to $109.31:1 – 17.03.2014) vs the United Statesd (USD) ollar in the first three months of 2014.

Imports drive overseas competitors’ revenues whilst depriving local producers of well-needed cash flow – where similar products are available locally. This impact is good business for local retailers, but terrible for the local manufacturing and agricultural sectors which contribute significantly to our gross domestic product .This explains in part why we are experiencing economic contraction locally, and have been for generations.

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Were Jamaica to truly eat what we grow and grow what we eat, the benefits would be innumerable. May I proffer that the benefits far outweigh being solely economic! Recognise that a nation which is able to feed its population would be assured of greater levels of food security were it ever to be involved in armed conflict which rendered its ports inaccessible during a military siege. Unfortunately, were the aforementioned to occur in Jamaica, her residents would most likely starve to death or be in a position of significant disadvantage. Second, growing what we eat would allow for increased usage of and employment in our nation’s farms and would reduce unemployment and contribute to our economic development, regardless of the numbers of persons to be employed. The converse is the scenario which presently exists, in which our trading partners’ businesses become more sustainable as we continue to guarantee their cash flow/revenue with our importation of their products. Last, the increased production locally would reduce the pressure on the USD, Canadian dollar, Pound Sterling and Euro as we would be trading in Jamaican dollars and the exchange rates would be more stable as there would be less need for foreign currency. It is important to note that increased local production when combined with increased exports – via improved facilitation via policies and initiative by producers – would increase the flow of foreign currency into Jamaica and reverse/stem the slide of the JMD. All said, if the benefits of this campaign are so well known, and understood, why does the reverse continue to happen? The reasons are succinct, as demand for imports exists, they are cheaper than the local alternative in many cases, and even where they are not, they are more readily available as many local manufacturers have challenges in adequately or consistently supplying the market. With all that said, it continues to bewilder me when I see businesspeople import products readily available locally in great supply. A classic example is that of bottled water! The unabashed capitalist in me would never advocate/propose the support of local producers just for the sake of, so I will hasten

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to state that Jamaica needs to get her act together quickly for this campaign to truly bear fruit – no pun intended. In my opinion, the necessary steps are as follows:

1. The implementation of fiscal policies – by the Government – which facilitate and incentivise exports; as many local manufacturers complain of the logistical challenges they endure when attempting to export. 2. Lower electricity costs will effectively lower input prices and render our locally produced goods as more competitive in the global price wars we now wage. One of our nation’s leading beverage producers has said that the cost of electricity in Jamaica is akin to a tax. Further yet, a leading conglomerate said they have deliberately opted against expanding their productive capacity locally as a result of the exorbitant electricity costs. I am well aware of this issue being a complex one requiring great capital expenditure and it will not be easily solved. This should enlighten the reader as to why the new gas-fired power plant (dubbed the ‘360 MW Project’) to be established by the Hong Kong-based firm Energy World International , is of paramount importance. 3. Our local producers must do their utmost to ensure a consistent and sustained supply of their products as retailers hate to identify a ‘hit’ product with inconsistent supply. A businessman whose local entity which listed on the Junior Stock Exchange recently stated that his company has to now contend with distrust in local purchasers of his product. This position was bred by his industry predecessors who were not able to provide a consistent supply to their customers subsequent to commencing business. The end result? Thirty per cent of this particular industry is being supplied locally, while imports fill the breach. I wish him well. Jamaica must improve to remain viable, and one can only hope that the positive steps from the standpoint of cost management manifest themselves in overall economic growth.

How can the government encourage more Jamaicans to eat/buy more locally produced foods in an effort to boost the local food industry? The Government needs to stress the linkage between local food and healthy living. A lot of our local foods are much healthier than processed or fast food; that approach could be used to appeal to people’s health consciousness. They should also promote that the locally produced food would generally have less chemicals. The Government can also appeal to persons that if they buy local instead of imported food then they support the local economy and in particular, farmers. Those areas will encourage people to produce more and in turn, boost the local food industry.

Dr Jerome Thomas, Food and Agricultural Organization representative for Jamaica, The Bahamas and Belize

The Government can help to increase the quality of what we grow by educating farmers on soil health. The issue of soil health is a problem all over the world; we don’t pay a lot of attention to it, but it will increase quantity and quality. The Government can also provide farmers with the equipment to test the soil. If you want to encourage people to eat more of what we produce then the quality must be improved.

Kevin O’Brien Chang, managing director, Fontana Pharmacy, author of Jamaica Fi Real! I believe that Jamaica has great potential to grow many different types of crops, our traditional ones of course, but also even other more exotic produce – strawberries and culinary herbs for example. All of us in Jamaica, businesses and individuals, must understand the importance of purchasing as much of our local agricultural produce as possible. Not only is this good for the economy, but there is also the all-important issue of food safety and security over which we have greater control when the food comes from within our own borders. However, in order to achieve greater levels of consumption by all of us, the relevant authorities must ensure that there are the appropriate distribution mechanisms in place to ensure that this produce reaches the length and breadth of our island. All too often certain items can only be found in one part of the island while other areas have to either exist without that particular item or pay much higher prices to obtain it.

Evelyn Smith, president, Jamaica Hotel and Tourist Association We want to engage all farmers to focus more on high-quality agricultural produce that meets international standards so that we can substitute our imports of foreign foods. What the JAS intends to do is to select specific crops or produce where there is existing demand and get our farmers to grow those crops for specific markets. A critical component is to implement a central marketing system for agricultural produce where we supply the entire value chain (hotel, restaurants, supermarkets) and get involved in the promotion of backyard and container gardening. We also need to get schools to grow more so that produce can be used in their canteens.

Norman Grant, president, Jamaica Agricultural Society (JAS)

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HEALTH & WELLNESS

ultimate to eat? way W Is there an

By Kenrese Young

ith lifestyle diseases on the rise, people are becoming more conscious of what they eat. Many people are craving to know more about how foods affect not just their weight, but their overall health. There is of course, still a large group who refer to themselves as foodies. They are less interested in the benefits of the food, and the impact of it. Instead, they are more intrigued by the taste and its appearance. As for me, I have no judgement for either. I am simply on a mission to educate and inspire people to better lifestyle choices. Whether one is unconcerned or not about what they eat, unfortunately the result of what you eat will certainly dictate the quality of life that you will live. What many people are unaware of is that foods affect our moods. It affects our ability to think,

speak and act in a manner that will best serve us. Why do you think our children are hyperactive on the sugary treats we feed them? Does that surprise you? Have you ever noticed that people on a plantbased, whole grain, all natural diet tend to be calmer, and often tend to be more compassionate? Do you think that is a coincidence?

Dr Mercola, a leading wellness expert, has proposed that there is in fact an optimal way to eat. We know this based on how foods affect us when we eat. According to him, there are two brains in the human body, one in the head and one in the gut. Both are made from the same tissues at the birth development state. The 'brain' in the gut sends signals to the one in head. Therefore, our food choices affect our behaviour and could have a calming, or an anxiety-driven result. Mild depression can also be directly linked to the foods we consume.

I know at this point you are asking, so if foods really affect us, what is the optimal way to eat? At the Institute for Integrative Nutrition we were taught the concept of bio individuality which simply put, means no one diet can fit all. They taught us to assess each individual to determine whatâ&#x20AC;&#x2122;s best for him or her. They also taught us that foods affect our moods in numerous ways. This supports the notion of bio individuality in that we all experience different responses to foods we consume. Therefore, each individual where possible, must now become attuned to his or her feelings after consuming foods. Assessing yourself after each meal for a time period will allow you to determine the effects it is having on your body. This will give you a clear indication of what foods to cut from your diet and what should remain. If you truly get it that foods affect our behaviour, then every single individual has an optimal way of eating. You perhaps

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have not figured it out as yet. The optimal way is eating the foods that make you feel positive, vibrant, healthy, and energised; the foods that minimise your risk of certain lifestyle diseases like high blood pressure, anxiety, and depression.

3. Will this cause any lifestyle diseases?

How do we design our own ultimate way of eating?

5. What is the real cost of eating this?

Many people eat from either a place of convenience, emotion, or for taste. Eating from a more conscious place will help you to develop your ultimate way of eating. Here are some great questions to start asking yourself.

1. Is this good for me? 2. Will this make me stronger or weaker?

4. How will this benefit me a year from now?

If you begin to question the foods you eat then you will begin to develop an ultimate way of eating. Now I know some of you may say you are busy, and have no time. It’s too complex and you would rather just continue to eat the way you do. Some of you may say, just give me the list and I will do it. There is an adage that says, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” I am sure I could list all the foods that are potentially bad or good. Similar to how I coach my clients, I know it’s more effective if we work at it together. Giving

you a diet sheet for a few weeks will not teach you how to make the best choices over time. I want you to be able to choose over a lifetime. Besides, truth be told, you have a great sense of what you should be eating. I am confident of this. You know how you feel when you choose certain foods. If you have not been paying attention, there is always the telltale sign somewhere. Do you have excess fat around your waist, skin looking blotchy, low energy, digestive issues, anxious and snappy, often depressed? Whatever your manifestation may be, it reflects your eating habits. Each individual must take responsibility for his or her own health as it is your only true wealth. I have recently decided to return to my vegan lifestyle as it’s what feels best at this moment. Being vegan is not a diet, it’s a lifestyle; one that not only considers the foods I consume, but the products I use and the global impact. I am not saying it’s the ultimate diet, but so far, it’s the ultimate diet for me. When people tell me I could never give up ___ (fill in the blank), my response to them is, Cont'd on pg 70

"But you can easily give up your wellbeing? How is that working for you?" I am an advocate for a heavily plantbased diet; all things natural. I have found that it works for me and countless others. I have found it to be cost effective. I suggest you start by visiting a local farmersâ&#x20AC;&#x2122; market and get familiar with the foods that are sun-cooked. Begin to explore different fruits, vegetables, herbs and their nutritional benefits. Start by reducing your consumption of processed foods and I guarantee you will start to move towards an ultimate way of eating. This will not happen overnight, but with consistency it will come. I am confident you will experience amazing benefits like increased energy, positive mindset, better sex (yes), you will

feel an overall better mental state. The more natural foods I eat (the ones that are sun-cooked), the more vibrant I feel. Many of my clients have reported similar benefits: reduced anxiety, healthier digestion, fresher breath, increased energy, and so much more. I chose a plant-based diet as I like to maintain a lean physique, youngerlooking disposition and flawless skin. I have found my ultimate way of eating. I had to do this through trial and error. I took careful note of how I felt after eating a meal. I also looked at the impact it had on my body. Did it make me feel energized or tired? No one can determine better than you whatâ&#x20AC;&#x2122;s the ultimate plan for you. If you are suffering from any health issue, especially lifestyle diseases that can be controlled by what you consume, now would be a great time to find your ultimate way of eating and implement it. Itâ&#x20AC;&#x2122;s recommended that you contact a professional to help you during the transition.

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LIFESTYLE

Raise a glass to say

HAPPY

Sweet

By Christopher Reckord

22nd Edition

ixteen years ago The Jamaica Observer newspaper made a decision to celebrate the food industry and it has never looked back. I joined The Jamaica Observer team as contributor/ wine writer just about seven years ago and shortly after I was invited to become a food-award judge, initially focusing on the wine aspect of things.

The Wine Awards When food awards chair, Novia McDonald-Whyte, asked me to come up with that first set of wine awards, we decided to keep it simple and recognise the most popular red and white wines in the country. It was a bit more challenging than I had envisaged as most businesses did not want to share too much information about their productsâ&#x20AC;&#x2122; sales numbers. Eventually, that year we were able to announce that CPJâ&#x20AC;&#x2122;s Yellowtail Shiraz and Yellowtail Chardonnay won most popular red and white wine categories, respectively.

Best Wine List We took it to the next level in 2008 and looked at recognising the establishment with the best wine list in Jamaica. A good wine list should have a wide selection of wines that complement the menu at a range of prices along with appropriate information that will allow the patrons to easily make a choice. To make our winning selection, we go to great lengths to ensure that the selected wine list can stand up to scrutiny.

Best Wine Experience The following year we listened to our readers who suggested that the award should be for 'Best Wine Experience', in other words, it should be more than having a good wine list. The winner should have knowledgeable staff, have the correct stemware and serve the wines at the correct temperature. In order to select a winner, we went through a number of steps to ensure that we can be as inclusive, complete and unbiased as is possible in our deliberations. First, I reach out to the panel of The Jamaica Observer Food Awards judges and to foodies who dine out regularly. I also asked all the primary wine importers for a list of names that they believe should be included for consideration. The next step is to get a copy of their wine lists for review.

Big Impact Locally and Regionally The Jamaica Observer Table Talk Food Awards has made a difference in the market since its inception. The bar has been raised and the restaurateurs have taken notice. Most dining establishments are doing their part to improve their food and also their beverage offerings and most importantly, their customer service. The concept was taken to Trinidad and Tobago in 2013 and was a resounding success and very well received in that market. I am happy to have assisted along the way and I congratulate The Jamaica Observer team and food awards Chair Novia McDonald-Whyte on a job very well done, always elevating the game. Cheers!!

Corporate Mingle host and media practitioner Garth Williams (left) converses with Marc-Maurice Frankson, operations manager at Designs by Marc.

Feb. 28, 2014

Sponsored By

JMA President and Corporate Mingle Guest Speaker Brian Pengelley as he addresses attendees at Corporate Mingle. Mr Pengelley presented on the topic, 'Manufacturing: The Way Forward'.

Wealth Access

F I N A N C I A L

“Money at your fingertips”

Networking with a Purpose

Feb. 28, 2014

JMA President Brian Pengelley (left), Red Stripe’s Semone Thaxter and director of Mayberry Investments Dr Sushil Jain discuss business ideas.

LIFESTYLE

Tasting The Best of Jamaica

amaica has some of the tastiest dishes worldwide and visitors from other parts of the world come to the island just to have a bite of the scrumptious meals this little paradise has to offer. Being a small nation may have its limitations; yet, travel experts give Jamaica the thumbs up for visitors to cash in on their vacation and in so doing, not only to relish the scenery the country has to offer, but also enjoy real authentic Jamaican food. Often visitors come to the island and enquire about how certain dishes are prepared with the hope of taking some recipes with them back to their homeland.

By Lancelot Tucker

Why tourists crave Jamaican food

Food preparation in Jamaica is carried out with the right ingredients of herbs and spices giving it the true taste of Jamaica. At first bite, tourists often fall in love with Jamaican food because of a blend of spices such as ginger, nutmeg, pepper, escallion, thyme, pimento as well as other ingredients that go into the pot. Eating a real Jamaican dish is often a first time for many tourists and the taste leaves them wanting more. Tourists soon realise that the food is finger-licking good and this realisation will encourage them to return to the island.

Jamaican cooks

Jamaican cooks will often invent their own style of cooking and their gift in the kitchen makes them stand out as next to none when it comes to preparing mouth-watering dishes. A Jamaican cook will season the pot while cooking is in progress, often tasting and adding at the same time. He or she will season the pot well by using a mixture of spices and herbs to pep up the taste of the food. People who are able to prepare real Jamaican dishes will discover that they will be in demand whether at home or otherwise. Cont'd on pg 78

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FINANCE

Have a taste of Jamaica

Escoveitch fish and festival: Escoveitch fish was

introduced into the island by the early Spaniards. It is prepared by seasoning the fish, frying it and then leaving it to soak in specially prepared vinegar. To add to this tasty dish one can prepare fried festival as a side order.

Ackee and salt fish:

This is Jamaicaâ&#x20AC;&#x2122;s national dish. The ackee that grows on a tree is cooked separately and then combined with salt fish. To bring out its taste, ingredients such as peppers, onions, tomatoes, and spices like ground black pepper are added to it.

Jerk chicken: Not many countries know about jerk

chicken and to this day, this recipe is still a favourite of Jamaicans and visitors to the island. It can be prepared over a wood fire or a steel drum containing hardwood charcoal.

Manish water: Many people look at manish water as being an aphrodisiac because they claim that it increases their sexual abilities. This is a tasty Jamaican soup made from goat parts combined with vegetables and seasoned to taste. Ting: Ting is a Jamaican grapefruit-flavoured drink that

is refreshing and relaxing. Adding Ting to oneâ&#x20AC;&#x2122;s alcohol drink will make it even tastier.

Ginger beer: This drink falls under the nonalcoholic beverages section and carries a crispy and spicy taste. It is better served cold or with ice cubes. Tasting the best of Jamaica is a wonderful experience that one will not forget. To go with the beautiful beaches and warm climate there is the Jamaican cuisine that sets the country apart from others as one of the most soughtafter tourist destinations in the entire world.

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LIFESTYLE

Nochebuena in Miami

By Laura Tanna before Christmas Eve and then on the 24th roasting it over a makeshift grill on cinder blocks was cumbersome, even if participants enjoyed a bit of drinking, playing dominos and listening to music while the pig was hoisted on to the rack.

he following is a perfect example of how to make your wealth by observing something, improving it a bit and then providing a service to others. If you're fortunate enough to have Cuban-American friends in Miami you may already be familiar with Nochebuena. If not, I want to share with you the experience of spending Christmas Eve enjoying the festivities surrounding la caja china and the fabulous meal it helps create. Pupi and Javier PĂŠrez-Abreu had already invited us to join their family and closest - about 30 people - at their lovely home in Coral Gables for the

occasion, but I was astonished to find that celebrating Nochebuena was front page news in the Miami Herald of December 24, 2013. In an article titled 'A Feast Right Out of the Box', Ina Paiva Cordle gave the background to what for my husband and me turned into a night to remember.

The words La Caja China became the name of Roberto Guerra's family business in Medley. They started manufacturing roasting boxes some 26 years ago, according to Paiva Cordle, "making life easier for everyone" and get this, their company's revenue last year hit US$2.5 million! It helped that celebrity chefs keen on Miami discovered the boxes and gave them national publicity although the family's innovative creation had already been building amongst CubanAmericans happy to have one of their favourite traditions made easier.

In 1955, Roberto Guerra's father, while in Havana, Cuba's Chinatown, saw "an open-topped aluminum-lined wooden rectangular box" in which one could place an entire pig to be slowly roasted on a grill over hot coals, hence the Spanish name la caja china, which literally means Chinese box. The traditional ritual of marinating a whole pig the day

Sure enough, when we arrived for Nochebuena, there was the famous la caja china, name written large on the decorated box where the pig had been roasting for four hours. Juan and Alfonso Aguila, Javier and Victor PĂŠrez-Abreu and Percy Aguila had prepared the coals in la caja china earlier in the day. Here's another thing, various companies now

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Photographs provided by Laura Tanna Perez Art Museum Miami

offer a whole pig already marinated, capitalising further on the tradition of making life even easier for hosts. After drinks and hors d'oeuvres around the pool, the 30-pound pig was brought up from the box well roasted, then lowered under the charcoal to crisp the skin before ultimately arriving beautifully decorated on the table. To top off the evening, I was seated next to a Cuban-American doctor who turned out to be a long-lost relative of a very accomplished architect, a classmate of mine four decades ago in New York. I put the two of them in touch through the Internet that very week. Conversation included my plan to visit the PĂŠrez Art Museum Miami (PAMM) which opened early December 2013 and our host, attorney PĂŠrez-Abreu, joked about their having left off the Abreu part of the museum's name. We all agreed that Swiss architects Herzog & de Meuron designed an incredible building, inspired by stiltsville, the few houses still actually standing in Biscayne Bay on stilts, close enough to be clearly visible from my favourite Bill Baggs Cape Florida State Park at the tip of Key Biscayne. The park is a great place to walk, ride bicycles, fish or have family picnics, and even better if you take the tour of Cape Florida lighthouse.

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The lighthouse was first built in 1825, burned by Seminole warriors in 1836, then rebuilt in 1847, restored in 1855 and several times since. I once saw Lauren Bacall in the park filming a movie. Of course those of you who love the annual Sony Tennis Tournament the last two weeks of March are already familiar with Key Biscayne, but you may never have gone all the way to the very tip which is worth your while. Herzog and de Meuron, who met as architectural students in Basel, Switzerland, never fail to create astonishing and beautiful buildings. They toured Miami to gain a feel for the city and its natural surroundings before focusing on stiltsville as their design inspiration. Not only are the poles which support the flat roof of the three-storey structure with 120,000 sq ft of interior museum space reminiscent of stilts, but outside overhanging pillars of greenery create the feel of hanging gardens over the museum's outside terraces. Fibreglass tubes covered in felt with moisture dripping from above allow 70 species of plants to flourish around the museum at varying heights. The museum's total 200,000 sq ft allow for an outdoor cafe' area and performance space overlooking colourful Biscayne Bay. Cont'd on pg 82

Luisa & Pierre Antoine Berniard at Bal Harbor Dec. 2013

Deck chairs are placed bayside and orange banners hanging from Miami street lights advertise 'PĂŠrez Art Museum Miami, Open for Sunbathing December 2013.' People actually were sunbathing while admiring the view. Chinese artist Ai Weiwei's Circle of Animals/Zodiac Heads 20122013, a dozen bronze heads of animals from the zodiac displayed on poles across the museum terrace entry are particularly stunning, as is a documentary inside on his statements relating to oppression, individual rights, self-expression and human dignity which is part of PAMM's promotion "of the progressive exchange of ideas internationally". Cuban painter Amelia PelĂĄez' explosive use of colour in her paintings was also a favourite of mine, while other friends found the installation of 70 model boats suspended from the ceiling by London-based artist Hew Locke, titled, 'For Those in Peril on the Sea'. The sight was especially enticing evoking the sea as a dangerous place, particularly relevant to the migrant Cuban and Haitian communities of Miami, many of whom have suffered the loss of friends and family in their struggles to arrive on American soil, though the artist himself has long been fascinated by boats since his sea voyage to Guyana as a child. Clearly there is much to explore in PAMM. Finally, no Miami holiday at Christmas is complete without a visit to the beautifully decorated, always elegant, Bal Harbor Mall for lunch at the popular Carpaccio Italian restaurant to dine with our friends, former French Ambassador to Jamaica Pierre Antoine Berniard and his talented wife, businesswoman Luisa Lozano, who divide themselves between France and the USA, but always remember Jamaica.

Decorated pig for Christmas Eve meal

7. Sunbathing on terrace of Perez Art Museum Miami on Biscayne Bay

22nd Edition

LIFESTYLE

The

Commandments Of Fine Dining

By Alicea James

he term ‘fine dining’ brings to mind images of upscale restaurants with quality customer service, a menu filled with succulent dishes, well dressed and well groomed servers, and of course a great atmosphere. Fine dining dictates a certain level of polish and sophistication and though it may not be an ideal setting for a teenager’s super sweet 16 or your dirty 30 birthday soirée, there will be times when the fine-dining experience is necessary; business meetings, anniversaries, or the yearly office party. If you are not quite versed on the standard fine-dining protocols, or you just need a little refresher, here are some useful tips to consider. I call them the 10 commandments of fine dining:

outfit and for women, well, a nice pair of high heels can take an outfit from casual to dressy in a matter of seconds.

1. Make reservations: It is always better to reserve your table in advance than to just show up at your favourite restaurant hoping there will be an available table. A reservation is recommended especially if you are going with a large group. Also, when you call ahead, advise the restaurant if members of your party have any special requests such as sitting in a smoking/non-smoking area or wanting to be placed close to a window or far away from air-conditioning vents.

4. Understand your menu: Chances are, if you are

2. Dress appropriately: Restaurants that offer five star, fine-dining experience require a dress code, even if it’s an unspoken one. You don’t have to go out and rent a tux, or spend a load of cash on a new Vera Wang dress, but you must at least make an effort to look appropriate for the occasion. For men, a great tie or even a nice jacket can spruce up a casual 84

3. Arrive on time: If you make a reservation for 8pm

you really need to arrive at 8pm, most people will give you a 15-minute wait period, but anything later than that is just rude. If you are not driving to the restaurant with your group, you must stress to them the importance of arriving on time. There is nothing more uncomfortable than sitting at an eight-seater table alone, while other hungry patrons who are waiting at the bar to be seated stare you down angrily. Bear in mind that some restaurants have a policy that if you are 20 minutes late your reservation will be cancelled.

dining in your home country the menu will be in a language you can understand. However, if you are in another country and the menu is not in your native language, you can either ask other members of your group to translate or ask your waiter to assist you. Also, it is important to familiarise yourself with certain descriptive terms that are standard on most menus; appetisers, main course, sides, salads and soups. Wines will usually be present on menus in most fine-dining restaurants.

5. Know your utensils: Sometimes seeing several forks, knives and spoons on the table can be confusing. However, there are some easy tips that can make the process easy. In a fine-dining restaurant you will see a series of forks on the left side of your plate, and a series of spoons and knives on your 22nd Edition

right. Always work from the outside in; the cutlery farthest away from your plate is for the first course, and so on. If you are still unsure of what to do, just discreetly watch someone else at the table and follow what they do.

6. Don’t order certain foods: Some foods can be quite difficult to eat, especially at a fancy restaurant, so if you are with family and friends who won’t judge as you frantically try to crack your lobster shell, then that’s fine. However, if the dinner is more of a business-oriented affair, stick to simple foods that you can easily maneouvre with your knife and fork. 7. Don’t eat until everyone is served: Yes, sometimes it’s hard to sit and have the aroma of your pipinghot salmon meal waft through your nose, knowing you can’t even take a quick bite because the other members of your group have not yet been served. It’s hard, but it’s not impossible and it’s just good manners to wait. No matter how hungry you might be, remember that the other members of your group are hungry too. Make conversation until the entire party is served then, bon appètit. 8. Keep the conversation light: There are some things that simply should not be discussed at the table and undoubtedly not in a public restaurant. Politics, religion and sex are some of the obvious topics to stay away from, particularly if the persons you are dining with are not in your close circle of friends. You don’t want to insult anyone with your opinion and these topics can be quite controversial. Dinner is meant to be enjoyed, so keep the conversation light, and keep your voice low so as not to disturb others who may be dining close by. 9. Put away your cellphones: If you are going to pay for fine dining, why would you want to miss out on half of the experience by being on your phone most of the time? It is extremely disrespectful to the other members of your group who I’m sure would like you to participate in the conversation at hand. The world won’t end if you don’t check Facebook or Instagram for an hour or two, and Twitter will still be there when dinner is over. To avoid distractions, silence your phone and put it away till dinner is over. 10. Leave a tip: Your final task for the night is one that

I really shouldn’t even have to mention; tipping your waiter/ waitress. Yes, it’s their job to serve you and ensure that your meal and your overall fine-dining experience was enjoyable, but that doesn’t mean you shouldn’t show gratitude for the great service provided. If you pay attention to your bill, you will notice that some restaurants will add the cost of the tip to your bill, so you have no choice but to pay same. However, even if you are not obligated to do this, just remember that many jobs in the service industry pay very little, so why not reward your waiter/ waitress for a job well done; the standard amount is 15 per cent of the total cost of your bill.

astee Limited provides a one stop shop for all your catering needs. It is our mission to provide professional catering with a personal touch to ensure wholesome satisfaction. Our catering menus are comprehensively backed by our considerable experience, excellence in food preparation and customer service. We offer a wide array of catering packages for corporate events, BBQs, social events, cocktails and dinner parties; the quality and taste of our food is simply delectable.

Make your next event a Tastee one!

TASTEEJAMAICA

www.tasteejamaica.com catering@tasteejamaica.com

25a Half Way Tree Rd, Kingston 5, Jamaica, West Indies

Tel: (876) 968-6634-6, 926-0425 | Fax: (876) 926-0923

LIFESTYLE

hen you enter the Ribbiz Ultra Lounge, you get a nostalgic sensation of familiarity, almost like when you step into your own home. Greetings that include warm smiles and prompt hellos from the effervescent hostesses set your mind at ease while you are being seated. Despite being busy on most nights of the week, there is no long wait for a cocktail menu because an eyecatching one stands on each table. Unlike your typical 'rum shop', the drink list is wide and varied, from the finest wines to imported single malt scotches to the most tasty signature cocktail mixes. Jamaica’s first 'Ultra Lounge' and Kingston’s hottest spot opened on July 1 last year inside the Acropolis, Barbican Centre, and since then has been receiving rave reviews. It is evident that the many years that one of the partners in the venture, Brian ‘Ribbi’ Chung, has had in the bar and nightclub business has positively impacted the undertaking. “Ribbiz caters to all tastes, whether you like sweet or dry wine, we have it, juices or

soda, we have it, perfectly mixed cocktails or shots, we have it!” Chung commented. The place is well laid out and the ambience in the lounge has a varied atmosphere in different sections; cozy and comfortable with sofa chairs for the loungers, high stools and bistros and scotch-bar tables. The place is also well branded, boasting signage from several global powerhouse sponsors. Experienced curator Kamal Bankay, another partner, says he tries to keep things interesting and entertaining at Ribbiz. “Ribbiz is all about creating a wonderful overall experience at various times of the day or night, from dining to entertainment to bar service, we love to serve our guests whom we actually consider more like family! The most amazing thing about Ribbiz is the energy you feel from the people, when you walk in to our spot on a Friday night there’s always a live DJ in the Heineken Lounge, spinning top 40, hip hop, reggae and EDM (Electronic Dance Music) into the wee hours of the morning. Many nights some of our guests are seen alighting from their seats to start dancing right there.” “Most important, we listen to our guests. The entertainment business is very

dynamic so it’s important that we are customising the experience to fit the every evolving needs of the patron. Equally important, our staff is the cornerstone of the customer experience and they give us great feedback and ideas to keep our product fresh and exciting. Ribbiz has recently dabbled in specialty nights, with the introduction of its EDM Saturdays as well as Soca Sundays and RIBBIZLIVE music events, which have been well received and are growing in popularity. In one word, the place is amazing, but that is just the half of it. The food from resident food guru Don Creary is a cut above the rest. Revered by many who have tasted his creations, Don is all about creating dishes that are new and different as well as putting a delectable spin on some old-time favourites. In particular, his curry goat burger, jerked pork burger and as his char sui pigs' tails top my list while red herring fritters, cheese wontons and wings, with a choice of one of several different sauces, including escoveitch, hot and spicy or guava jerk are guests' favourites.

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ULTRA LOUNGE SIZZLES By Ayesha Creary “Food is my passion, I love to cook and each dish on this ever-expanding menu was decided upon after careful consideration of the likes and tastes of our clientele (with a lot of Monday night sampling in between). Additionally, my own preferences for spices add signature character to every meal," Creary said. “I infuse my own twist in each dish. There is very little in life that is more fulfilling than having persons commending you on your cooking or presentation,” he added. Since its opening, Ribbiz has expanded its menu offerings to include lunch daily. “Food is a big part of the business at Ribbiz so much so that we decided to open for lunch every day. The good thing is our menu is so extensive that you can literally dine here everyday and not repeat a meal, unless you actually want to,” Creary explained. Ribbiz now opens from 12 noon each day and boasts brand-new 2014 menu items, including Ribbiz cantina tacos, Black Angus ribeye steak, sizzling filet mignon and an already famous Southwest salad. There are five different types of tacos on the menu: beef, shrimp, jerked pork, chicken and vegan. In addition, all steak

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burgers are done to order in a grill box while all steaks are marinated in Don’s special blend of spices and seared on a special cast-iron grill. These steaks are served on sizzling cast-iron platters with mashed potatoes, seasonal vegetables and salad, and mushrooms are served with filet mignon. Amanda McCreath (left) and Hertha Beckham (right) is greeted by Brian 'Ribbi' “When a meal is prepared Chung, director of Ribbiz Ultra Lounge. and the customer feels like it is done to their exact specification and taste, they feel ultimate satisfaction. We create lasting memories, not just a simple meal," Creary said. “Each of our extensive menu items are available from the minute we open to closing time each and every day. We also offer a soup of the day which, includes Jamaican red peas to Asian chicken and sweet corn,” Creary explained. Ribbiz Ultra Lounge was carefully crafted to satisfy all of your desires. Come on in and… eat, drink, play. Director and food guru Don Creary shows off Spicey Southwest Salad.

LIFESTYLE

Jamaica is

culinary experience

f you have had the opportunity to experience distinct cultures of the world and are able to compare Caribbean cuisine to these, then you will agree that there isn’t much of a valid comparison as our food is simply above the board. The Caribbean is a unique mix of various cultures and traditions that have had years of trial and error mixing, interacting, merging and experimenting with food and spices. This experience has influenced our penchant for certain foods and spices. Jamaica’s food preferences are wide, varied, and of mixed origins. Our fascinating culinary melting pot is a fusion of Arawak, Indian, European, African and Chinese cuisine and other groups which had colonial presence. This colonial presence saw our African ancestors being transplanted into a new world. As they made better of their circumstances, the African traditions, mingled with the European, provided rations of scraps, strange foods, and pickled meats that had become a staple

diet. This was further combined with Arawak cuisine which is the basis for our present-day Jamaican culinary offerings. Our first inhabitants, the Amerindians, left legacies of papaya, cassava (which we use to make bammy), and fruits which are still grown locally. Jerk is said to have originated with these first Jamaican folks who are also credited for being the first to slowly cook meat in a manner that facilitated the release of flavours from the wood to seep into the meat. They also experimented with many spices and fruits in their food preparation. When slavery ended, the European colonisers sought labourers from China and India to work as indentured servants which again, influenced another level of culinary diversity as is evident in our love for rice, curry, mangoes, and a plethora of spices. Unlike our North American neighbours, Jamaican dishes are spicy, fresh and intriguing while at the same time

by Garth Williams

offering a myriad of health benefits. Our unfortunate history saw the emergence of breadfruit, curry, kidney beans (red peas), oxtail, pickled meat and saltfish. The Europeans, particularly the Spanish, brought several fruits including orange, plantains, figs and grapes to the islands. We utilise fresh vegetables, spices, fruits and even alcohol in our cooking, which in certain parts of the world would be blasphemous for even mentioning even the intention. Our exotic menus leave much to the imagination as it stirs an air or mystery. If you are unfamiliar with Caribbean food then you might be confused as to whether what is before you is the main course or the appetiser When we cook we utilise almost every part of the animal or plant. It is not strange to hear of “'ow-cod soup”'or a stout made from cow’s skin. We have manish water, made with goat intestine, roasted heads and feet and even the skin. Chicken foot soup, gizzards, tripe, brains, heart and lungs of many animals are local delicacies. Pepperpot soup involves Cont'd on pg 90

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greens and peppers and a host of other ingredients that vary depending on household. Seasoned rice, “'lue draws”' nd “'orn pone”' re recipes of a strange and unfamiliar tongue if you aren’t a local. Even our national dish utilises, mported cod-ish and a fruit that is poisonous if not prepared properly. . Our traditions involve food and it’s almost a right of passage for teens to 'run a boat', which is a simple gathering to cook. The menu is almost certain in these situations, canned mackerel and rice, chicken back, and although Tessanne alluded to the snack version (bread and butter) – we indulge in some 'dumplin and butter'. On Saturdays, it’s almost certain that most households will have soup. Sunday dinner isn’t dinner without your rice and peas and servings of chicken. Although you might not have had a proper meal all week, you are not truly Jamaican if your Sunday dinner doesn’t include some carrot juice on the side. Did I not mention that a part of your ‘Jamaicanness’ is having a dutch pot? Our culinary creativity has no bounds as the variations and sides are many. At lunchtime, if we order out, the popular order is fried chicken with curry gravy. We are a festive bunch as rest assured at Christmas and different times of the year, our diets change and our food may vary with alcohol, pickled meat, seafood and pastry. Everything adds to the flavour and experience, from the tiny grains of sand, blowing in your face as you 'chow down' some of the best steamed fish with 'tuff crackers and okra' you have ever had in a dirt-floored beach shack, or as you sit and enjoy the most delectable dishes in our finest restaurants. At first instance, one might be minded to propose that our cuisine lack dimension and maybe a tad bit rough and inelegant, but au contraire my friends, our cuisine is distinct, healthy, dynamic and deliberate; spices and fruits are its signature. Our Caribbean food has even become popular with North Americans who are used to the flavourless, mass produced, and drab offerings. One can recall a time when even local hotels served only North American or Europeanstyle cuisine as local cuisine was deemed to be aggressive and heavy. Now the tides have shifted and even local restaurants are popping up all over the world and these restaurant chains are distributing globally. More opportunities exist as it concerns frozen fruits, seafood, dried spices and herbs, and even meat. It is said that we have a goldmine. If you have never experienced our food, be mindful that when indulging, take the time to submerge into the experience as our culinary artists take your palates through uncharted territories. After all, eating food should be an experience, right? It’s mind-boggling on a scientific level how we process simple tastes. But the use of these simple foods can cause euphoric experiences for many. A majority of Caribbean locals have some appreciation for food preparation using locally grown herbs and spices, fruits and vegetables and other everyday things we take for granted.

simply… exhilarating! Food should be an experience which involves the entire architecture of our bodily senses, and even our souls. Presentation is key. How the food is presented is the starting point for this journey – it breeds interest and sustains intrigue. Let us not forget that texture is crucial, and your palate will love you for it. The sensual aroma of herbs, spices and sweet smells fills the nostrils, flirts with your basic instincts in that place where you are truly you, where such pleasure has never been derived from food. Remember, one should feed the soul as well as the belly. When food is presented, it is fine to utilise all the senses. With its delicate voice Caribbean cuisine whispers, Go ahead: smell it, touch it; taste it, and sinfully indulge with no inhibitions except good mannerism. In order to fully appreciate Jamaican food, embrace it and in the end let it rest on your tongue. Sink those canines into a jerked leg and thigh and use your tongue to dance and court it as you send a piece to your molars. Try different things, for instance, the pulpy, seeded flesh and firm skin of a fresh guava dipped in honey or caramel sauce. It is said that the anticipation of and the relief gained by eating good food is chemically similar to getting high on drugs.

Eat well my friends!

Eating out in Jamaica is not simply just filling a void. Partaking in any gathering that involves Jamaican cuisine is

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CAREER

Career

Ti p s

for the Employed and Unemployed!

By Alicea James

n this day and age, finding a job is hard, but keeping a job is no easy task either. One mistake can take you from employed to unemployed in the blink of an eye and at any given moment there are several persons waiting in line to take your job. If you are currently job hunting, there are several tips that can be quite helpful and, if you are already employed these tips will ensure that you not only keep your job, but you might even get a promotion.

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Stay up to date in your field:

. Take courses that can advance your skill set, whether you are employed or not. Things change constantly and the only way to remain current is if you embrace these changes. If you are a job seeker this will be a great addition to your résumé, and if you are already employed this could very well be an asset in getting a promotion. Some companies even offer to pay for courses as it ultimately benefits the organisation, so if this is an option offered at your company, you should really take advantage of it.

Be aggressive:

. If you want something, you really need to be aggressive because there are many others in the race and some will do whatever it takes to come out on top. Want that promotion? Well, have a meeting with your manager and outline all the contributions you have made since joining the company. Want a job? Well, don’t just send out a few résumés and wait for a call back, call the companies and follow up.

Sometimes you have to compromise:

. We all have an idea in our heads of the perfect job, but the problem is ‘it’ simply may not exist. The ideal position, the ideal pay rate, the ideal company might not come in one package, but two out of three is not so bad right? All you have to do is figure out the things on your list that are most important, and if a job fits those criteria then you have to compromise on the less important things.

Set realistic goals:

. Anyone can set goals, but if they are not realistic it will only lead to disappointment when they are not accomplished. Are you trying to find a job? Well, even if you take a dip in a bath filled with four-leaved clovers, chances are you won’t get one in two months. Give yourself a realistic timeline, especially if you are fresh out of college. Want a promotion? Just because your boss seemed receptive doesn’t mean your next pay cheque will reflect the new salary increase you proposed. Chances are, this will have to be discussed with your manager’s manager, the CEO, chairman and so forth before it comes to fruition, so don’t go taking out a loan for that brand-new Audi just yet.

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Review your online brand:

Find a mentor:

. Technology plays an integral role in everything these days, so it is important to think about your online brand. Some companies search Twitter and Facebook during their background checks for potential employees, so you should keep this in mind when posting those topless photos from your last vacation. You can, however, take advantage of online opportunities by posting your professional qualifications on job sites so that it pops up during searches. Never underestimate the importance of your online profile.

. You are never too old or too smart for a little extra advice. Find someone you admire and pick their brain every once is a while. Your mentor does not necessarily have to be someone who you want to mimic your career after, they may not even be in your field of work. Your mentor should be someone who you admire for whatever reason, be it their sense of humour, their personality or their personal or professional success.

Stick to what you love:

. Yes, in this economical climate, itâ&#x20AC;&#x2122;s really difficult to find a job, but that doesnâ&#x20AC;&#x2122;t mean you have to take the first thing that comes along. Although you want to be financially stable, you also want to be happy, and if you take a job that you hate, you will just be swapping out one problem for another. If you are a journalist you have absolutely no business working in accounts, and if you are a chef then working as a secretary will not satisfy you in the least bit. Yes, you have to start from the bottom and work your way up, but for some peace of mind at least try to stay in the field of work that you are comfortable with. Being out of work can be petrifying, but being in a job you despise can be even worse.

Get some exercise:

. I know this might seem out of place to some people, but to those who know the benefits of exercise, it is not misplaced on this list. Whether you are employed or unemployed, exercise can do for your mind and body what nothing else can. Want to clear your mind after a torturous day at work? An hour of exercise can do the trick. Many companies today know what exercise can do for the mind and body and have even created wellness programmes in the workplace, as it helps with stress and has been shown to improve productivity.

CAREER

Get ting out of the

CLOSET DREAM AFTER YOU FIND YOUR

By Lancelot Tucker

or some people, their dream of living a wealthy life is only a way of thinking. For others their dream becomes reality. You may be one of those people, or not. However, if or when the time comes for you to throw off the cloak of poverty and enter the world of the rich, you definitely need to know what or what not to do.

Things to do after landing in the middle of wealth

It can be very difficult to make a transition from one state to the next. Poverty and wealth are two distant and distinct areas and therefore each one should be treated differently. Wealth can happen for you overnight. You may suddenly win the lottery worth billions of dollars or a rich relative you did not know might just suddenly die and leave you a large inheritance. Whatever the source of your wealth, coming from ‘rags to riches’ can sometimes put pressure on you and should be handled wisely.

Here are a few steps for a smooth transition

Invest wisely your newfound wealth and do not squander it on riotous living. Consult an investment adviser if you have doubts about the process. Try to pay off all your debts. Give to charity, but give wisely. Make a list of the charities you want to give to and decide how much money you want to part with. This might just increase your wealth, as sometimes, the more you give, the more you’ll receive. Avoid people who will try to take advantage of your newfound wealth. • Do the things you have always wanted to do. You may dream of travelling the world someday, taking golf lessons, or buying a new house. Well, this is

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your time to live your dream. Handle your newfound wealth with humility. Do not become boastful or disrespectful towards others. • Never forget your friends in your past life, especially the ones who are still struggling financially. You might need their help should you return to a life of poverty due to poor investment or overspending, or they might need yours.

Things to expect after becoming wealthy

One of the first things that you will encounter is surprise or shock. At this time, you may need to get away from friends and relatives for a while until the shock wears off. Expect to see new faces coming around you. Keep a steady head because not everyone is your friend. Your sudden wealth may make you feel at a loss as to what to do with so much money. Do not worry because this is normal and will eventually wear off.

person’s personality. People love to see that they are getting the real thing and not a pseudo impression. Never run off your mouth about where you are coming from in life unless someone with genuine reasons wants to know more about you. Play it safe by keeping up with appearance. Telling too many rich people that you were once in poverty may result in some of them feeling that you are not worthy to be among them. Try to forge social relationships with some of the very rich persons who you may meet. Who knows, you may need their help someday. Taking note of the above tips after making the transition from ‘rags to riches’ will help you to understand and enjoy your newfound privileges as an upper-class citizen. However, though changes may sometimes take getting used to, with determination and patience you will overcome the difficulties associated with poverty and wealth as you settle into your new status of the wealthy.

What to expect from others

Coming into sudden wealth can either make others around you like or dislike you. Sometimes this might depend on your actions. For example, if you should become a show-off, this will definitely turn people off. There are also envious persons around who will rather see you dead than live to enjoy your wealth. If you should find persons like those popping up, take precautions.

How to treat those at the bottom and top of the ladder

Since you once were at the bottom of the ladder means that you already know what it feels like to be there. Reaching the top is new to you and so you should be prepared to learn new things. Since you are now a rich individual, you must never belittle those who do not have the financial freedom you possess. Instead, try to treat those at the bottom of the ladder with the same respect you would have them treat you. While at the top of the ladder, you will rub shoulders with the very rich. You should act courteous towards each one of them and expect them to return the same treatment to you.

How to act among the very rich

Being among th very rich for the first time can sometimes be scary. Still, if you are to live the life of the rich then it is best you know how to go about getting acceptance in the ‘inner circle,. e You need to try to be yourself and not copy another

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CAREER

WHAT'S YOUR

CUSTOMER SERVICE

STYLE

By Monique Grange

very company has its own identity, its own style. Whether it’s written down on paper in the company policy or employee handbook, there ought to be some unity or common thought in how customers view the products you sell or the services you offer. Are you proud of how customers identify your business? Are you proud of your customer service style? Do you even know what that is? Your customer service style defines how your employees interact with others, both internal and external. It’s not a style or manner of doing business that only applies to customer service representatives, but everyone in your company. If you can’t safely say that you have a customer service style, then now is the ideal time to develop one. But first, determine how you want people to perceive your company, then fashion your style to fit that ideal. Whatever you decide, there are some basic principles to be considered:

Hire the right persons

If your business is customer centric or service oriented, hire persons who fit that profile. Your customer service representatives, salespeople, executives, office attendants and even your janitor must exude warmth in their personality and demonstrate that they know how to effectively interact with customers. They must be the kind of employees who will demonstrate your customer service style in all they do. When you hire the right people you are taking the first step to great customer service. After you hire the right persons, ensure that as much as possible, they are satisfied and happy in their jobs. If they are, they are likely to demonstrate that in how they treat each other and how they treat customers.

Be polite

Basic principles of courtesy go a long way in defining how others see your company. Are your employees courteous to customers and co-workers? A simple “good morning” with a smile is sometimes just what a person needs to brighten their day. A “How may I help you?” also does the trick. Instead of ignoring customers,

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or hurrying pass co-workers on their way in, impress upon your workers the importance of echoing pleasant greetings. Emphasise that being polite does not only apply to persons who share their physical space for a minute or the entire day, but to callers as well. How do your employees greet customers? Are they courteous? Are they polite?

Putting your customer service style into practice is also a key component. Exceptional customer service requires practice so that it will become a habit, then a standard in how things are done. If friendliness is a key characteristic of your customer service style, then employees (including managers) need to get out of the office and interact with customers on that level.

Develop telephone techniques

Sometimes the first point of contact a customer has with your business is through the telephone operator. Therefore, it is vital that that first line of contact makes a good impression. Because the caller is unable to see that operator’s physical countenance, let your operator answer the phone with a smile. Indeed, your customers will hear it. Also, it would prove helpful to have an outline or a script of how employees or telephone operators answer the phone. That will help customers to identify where they are calling as well as to whom they are speaking. Consistency is key. Manage your customers’ expectations The type of customer service style you develop should be done with the expectations of your customers in mind. Do your customers expect exceptional service and high-quality products? Do you deliver on what your customers expect from your company? In order to manage expectations, you must first know what they are. How do you achieve that? Listen to your customers and pay attention to their feedback and suggestions. If your customers expect a lot from you and you fail to deliver, they will surely be disappointed. If you deliver more than they expect, then you are on your way to having satisfied and loyal customers, who are likely to recommend your business to others. In addition, try to anticipate the needs and expectations of your customers and devise ways to meet them. Be proactive.

"Living your customer service style will... eventually improve your bottom line." Living your customer service style will help customers to see your business the way you want it to be seen and will eventually improve your bottom line.

Empathise with your customers

Empathy is not showing pity to your customers; that’s sympathy. Empathy involves understanding or sharing the feelings of others; putting yourselves in that customer’s place and being able to relate to their experience. If your customer has a problem, look at that issue from his point of view. Bear in mind that what’s important to you is not necessarily what matters to the customer. It’s not about you. Customers are emotional and whether they choose your product or service is often based on their emotions. Therefore, empathy, when used properly can help allay a customer’s emotional reaction and allow for a more reasonable solution to an issue.

Passing style to employees

Now that you’re on your way to developing a customer service style, your next course of action is to decide how it will be passed on to your staff. Training is one of the most effective ways to do this. Role-play activities are particularly helpful in teaching your employees how to deal with customers in an appropriate manner.

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REVIEW

Book Review By Latoya West-Blackwood

Title: What Do You Say When…Talking to People with Confidence and any Social or Business Occasion Author: Florence Issacs

Publisher: Clarkson Potter (2009) ISBN: 978-0-307-40528-9 (hardback) Let’s face it, we are not all social butterflies, but this does not mean you will forever escape social interactions or gatherings. It is especially important in the world of business to sometimes engage clients and colleagues outside of the formal structures of the concrete jungle – mingles, dinners and the standard office parties. Some of the biggest deals and decisions in local international business were not made in the boardroom, but over cocktails or even on the dance floor. Florence Issacs knows this and seeks to share some tried, tested and proven methods for effectively navigating the social scene in What Do You Say When… As a successful lifestyle author, (her other books include When the Man you Love is Ill, Change Your Mind, Change Your Body) she knows a thing or two about breaking the proverbial ice. Though some of her personally developed techniques may seem far from groundbreaking and even a bit simple in some instances, they offer authoritative and credible tips for crafting the art of conversation. Among her 10 golden rules are listening, finding common ground, responding to body language and exiting gracefully. Further on, the reader is also stretched to examine how to deal with tougher social scenarios such as illness, divorce or losing a job. Whether you’re an expert or an introvert looking to build confidence, this book is highly recommended. Give it a try and see if these methods work for you.

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Title: The Girl’s Guide to Starting Your Own Business:

Candid Advice, Frank Talk, and True Stories for the Successful Entrepreneur

Authors: Caitlin Friedman and Kimberly Yorio Publisher: Harper Business (2004) ISBN: 978-0-06-198924-7 (paperback)

While women in business is not a new topic, the recent Lean In phenomenon has led to much public debate and discussion. More women are boldly making the move into entrepreneurship opting to bypass or leave the traditional world of work to explore passions for profit and other exciting prospects. In doing so, titles like Yorio and Friedman’s Girl's Guide to Starting Your Own Business prove invaluable in not only giving advice, but serving as a kind of action-planning blueprint. Though the book is admittedly written from a North American perspective, the value of the authors’ personal experience and anecdotes about venturing into the world of business ownership is not diminished. The ladies tackle tricky topics such as being the ‘boss versus bitchy’, doing a proper business plan and feasibility study for your business and also the much-overlooked area of record keeping and outsourcing, all with great sensitivity to the harsh economic reality of recent times and the rise of social media. Entertaining in parts, hugely informative and offering a range of solutions and advice for the budding female potential entrepreneur, this title comes highly recommended as a handy resource for any level of business planning regardless of industry.

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