THE INTERNATIONAL SCHOOL OF ARUBA CLASS OF 2016. I enjoyed graduation, the 32nd annual commencement ceremony at the Marriott Aruba Resort & Stellaris Casino with nineteen graduates who are all heading out to colleges and universities around the globe. Such as bunch of great kids, all accomplished, eloquent and fun to be with. They all sound and look so adult, but I still remember Amanda Westrate, jumping in and out of the water at the Sheraton pool while we were doing aquarobics with her mom. I have the same random images involving small spunky kids, when it comes to the charismatic Raymond Henri Maduro, or the still-water-run-deep Dylan Guest. They were rug rats, but they’ve grown and bloomed.
Needless to say that the ISA community owes a debt of gratitude to John Douglas, for coming through year after year, and helping produce a crop of well-ground and well-rounded graduates each time. What I really appreciate about the school is its sense of community and the involvement of the parents, and the involvement of the parents’ friends, and all related family members. Somehow ISA manages to instill a community spirit, also getting the once-removed members sucked in, to help support the faculty and the kids. They spend money, they show up, they care about the curriculum and its needs, and it’s been like that since 1929. I remember being a super involved parent to a student at ISA, it was great for me, and it was good for the school. Why can’t the SKOA, SMOA or whatever other school system foster that involvement and care in the local schools? Just asking.
FISHERMAN’S MARKET AT RENAISSANCE. It was a pop up operation, there for the night, gone tomorrow, but you could see it was a lot of work to set up. The former Carpe Diem deck was laid out with different interactive food stations, offering fresh a la minute seafood specialties such as Fish Tacos, Fish Fritters, Hand Rolled Sushi, Fish Brochettes, Dutch Smoked Herring, Peruvian Fish Soup, Garlic Shrimp, with the new executive chef Maximilian, right in the trenches with his culinary brigade, cooking exhibition-style.
New Food & Beverage Manager, Sergio Pereira, here since the beginning of the year, oversaw the action, I think he was pleased with the performance of his department, yet underwhelmed by the number of people served. The Renaissance prepared for a larger crowd, but I guess there was a lot happening in Aruba on Friday, and many did not make it. Those who were not there missed a unique and local experience.
Back to Pereira, this man has been around the world a number of times, having worked EVERYWHERE between Dubai, and Argentina, true to a Rolling Stone philosophy by which he spends two to three years at a destination, learns everything about the culture and the food, then moves on with his lovely Chilean wife Paola, and two adorable kids. You got it; he is dynamic, full of ideas, and handsome, having been born in Portugal which he left at 18, no regrets. He now only goes back to visit!
I found this in an F&B publications, it sums it up nicely: “Renaissance Aruba Resort & Casino is proud to announce the appointment of Sergio Pereira as the new director of beverage & food. In his new role, Pereira will be spearheading the resort’s effort in revamping restaurant menus at Papagayo Bar & Grill, Aquaris, BLUE, L.G Smith’s Steak & Chop House, The Lounge Midnight Grill, Sole and Captain’s Corner, as well as adding new refined and modern dining options to highlight the resort’s elevated offerings. Pereira brings more than 20 years of experience in various markets including the United States of America, Europe, Africa, South America and the Middle East. Looking to utilize his past cruise and hotel hospitality experiences, Pereira will introduce new worldly flavors and practices that will align and elevate the Renaissance brand. Pereira will highlight a wide range of enticing cuisines from delicate tapas served at BLUE to Aruban island soul food made available at the Papagayo Bar & Grill.
“A new dessert menu will be featured in the L.G. Smith’s Steak & Chop House to bring out a true Americana, steakhouse feel, while new mixology classes and a revamped cocktail menu help evoke Aruba’s island spirit infused with flavors from around the world. One common theme woven throughout all menus is the emphasis made on fresh ingredients, an initiative that Pereira views as essential to the success of Renaissance Aruba’s new culinary collection. With plans for a new meat-cuttery and pool front champagne bar, the resort looks forward to welcoming guests, returning and new, to experience the new taste of Renaissance Aruba.”
I am excited, in view of the fact that he promised me I will be the official “Mediterranean Taster,” when the time comes to roll out everything he learned in Jordan! PS. Sergio met Executive Chef Maximilian in Dubai where they worked together!