1. First time table setting 
2. Communication with guests 
3. Wine training 

Point 3 came about as a new wine list was introduced. It was in at wine training that I got serious about wines and developed a passion for it.  I asked a lot of questions.  When he realized that my interest was genuine, I then accompanied Jason and the Executive Chef Paul Yellin to wine tastings organized by Michael Speakman ‘Wine Master at Barbay’. 

A trip to Barbados was shortly organized by Ti Kaye's owner Nicholas Pinnock who saw potential in me to further my wine education. In Barbados I was trained by a company called ‘Self Proficiency’, where my training ranged from wine lessons to tasting and working in top Restaurants with top wine masters like Peter from The Cliff Restaurant which was rated No. 1 Restaurant in the Caribbean. 

Inspiration: 
The more I tasted the more I liked what it made me think about. I liked to think about the life of wine (how it is a living thing) I thought of what was going on the year the grapes were growing. 

~ Was the sun shining or did it rain? 
~ Soil 
~ Vines 
~ Selection of grapes 
~ Harvest 
~ Fermentation 
~ Bottling 
~ And if it is an old wine how many people may no longer be on earth now (vintage for dated) 

I like how wine continues to evolve; if I open a wine today it would taste different than from any other day.  Because a bottle of wine is ALIVE and it is constantly evolving and gaining complexity until it peaks, then its inevitable decline. 
 
I look forward to helping you discover some exciting wines during your Caribbean vacation at Ti Kaye! 

The new dock allows for pull-up mooring which makes shore to vessel transfers easy and efficient, and features an attractive gazebo for sun reprieve or sundowners after your dive.  Secure locker facilities and discreet showers mean that no detail is overlooked.  Island Divers has also made an extension to the sun deck and the addition of a deck to ocean staircase means shore dives and snorkel excursions will enjoy easier access.  The dive shop features an adjoining bar and beach restaurant that serves up casual dining fare on one of the islands’ most coveted bays. 

Says PADI certified Manager Jemima Lorde, Island Divers can now boast the complete package for a unique dive experience. 
 
While Anse Cochon itself is a recognized diving destination with an interesting wreck-- the Lesleen M-- literally meters offshore, the company has a new 42 ft Buhler dive boat to take divers to a wide range of locations around the island. The new boat is fully equipped with showers, dip tanks and toilets, and is designed to facilitate easy entry and exit from both the beach and the water.  For more information about Island Divers go to its website.

Return guests to Ti Kaye Village Resort will notice some changes both indoors and out.  The approach to the resort features the effervescent Bougainvillea, dwarf Allamanda and the delightful ground cover, the Portelica in pinks and whites.  Keeping with the theme of blurring indoor and outdoor at Ti Kaye, the lobby features new brick planters along the retaining wall overflowing with lush greens and blooming plants; outdoor showers at each of the resorts 33 rooms have been replanted to with colorful and hardy tropical blooms like the Ixora, Foxtail and Allamanda to make the showers lush retreats.  Charlouis is excited about the upcoming changes and says, “I've got the picture all mapped out in my mind.”