Speeches & Op-Eds
Welcoming Remarks, Tastes, Trends & Profitability Seminar
Culinary & Hospitality Management Institute
January 29, 2008
Good morning to everyone and welcome! I realize everyone’s senses are extremely anxious in anticipation of the culinary delights we will be sampling today, so I promise to be brief.
This sort of event is always beneficial in strengthening our already robust commercial ties. Overall the United States has long been The Bahamas’ main trading and investment partner. In terms of food trade, the United States exported a record high $154 million in consumer-oriented and seafood products to The Bahamas in 2006. It may very well surprise you that during the same period the United States imported from The Bahamas over $50 million in consumer-oriented and seafood food products as well. This is a perfect example of two-way trade working to benefit everyone involved--a trade equation with a win-win solution.
But besides commercial gains, food trade has the added benefit of truly exposing us to people from far away lands. This is because in addition to the nourishment it provides, food is also a living expression of our culture. Therefore, when we share our food we share our customs, our traditions, our flavors, and our creativity. Undoubtedly, this exchange brings us closer together. Whatever and wherever we may eat, one thing remains true - experimenting is half the fun.
That being said--I think everyone here appreciates the fact that it is not easy to carry out these types of events involving food products as they require a great deal of coordination in terms of shipping, compliance with local laws and regulations, and product handling. I know that even if you do all your homework, it often takes a little luck for products to arrive safe and sound at their final destination. Therefore, I want to thank you for all your efforts as well as congratulate you on a job well done.
Special thanks also go out to our Guest Chef, Regi Hise. Chef Hise is one of the most recognized authorities on cheese in the United States. He has also gained international recognition not only for his culinary talents but also for being a wonderful educator. We are also extremely thankful for all the contributions made by several of the most distinguished chefs here in the Bahamas, such as Chef Christopher Chea, Chef Devin Johnson, Chef Josef Swoboda, and Chef Wayne Moncur. This unique blend of U.S. and Caribbean talent promises to take us all on a wonderful gastronomic adventure.
I would also like to acknowledge a few people and the organizations they represent, for being the ones who are directly responsible for bringing this wonderful event to us today:
Ms. Sarah Hanson, Director of USDA’s Caribbean Basin Agricultural Trade Office in Miami, Mrs. Elizabeth Wunderlich of the US Meat Export Federation; Ms. Diahann Albarrán Smith of the US Dairy Export Council; Mr. Eric Pope of the Wine Institute Mr. Henry Alard & Mr. Josué Merced-Reyes of Caribbean Hospitality Industry Promotional services.
I would also like to thank all the U.S. and Bahamian companies who have sponsored this event with leading US meat, cheese and wines. We are especially grateful to all the US company representatives who have traveled a long way to be with us here today:
Schreiber Foods (WI);
Belgioioso Cheese Inc. (WI)
Certified Angus Beef LLC (OH),
Buckhead Beef (GA);
Quirch Foods (FL),
Hormel Foods (MN);
Agri-West International (TX)
Meyer Natural Angus LLC (CO) / LL Packing (IL);
Dry Creek Vineyard (CA);
Bliss Family Vineyards (CA);
Lucas & Luwellen Vineyards (CA)
Last but by no means least; I would like to thank all our Bahamian food and beverage professionals and other special guests who have come to sample some of our fine U.S. products that are being showcased here today. I trust you will enjoy what we have in store for you.
Thank you very much and enjoy!