Rosen Shingle Creek Hotel

Anatol Rogers High school places seventh at annual International Lodging ...

Published On: Tuesday, June 07, 2011

By LAMECH JOHNSON

TWELFTH grade Tourism Study students at the Anatol Rogers High school participated in the eighth annual International Lodging Management competition in Orlando, Florida in which the Bahamas placed seventh out of 12.

The three-day event, held at the Rosen Shingle Creek hotel, hosted students from around the world and challenged them to solve problems based on real life job scenarios.

Janelle Cambridge, lecturer for the hospitality department, noted that no school from the Bahamas has ever before participated in the competition, now in its eighth year.

"We were a bit skeptical because we didn't know what to expect as it was the first time for us and the country, but during the competition I thought the students performed well. They did their best," she said.

Delnika Stuart, one of the school's three participants, said: "My experience was overwhelming considering at first I didn't know what to expect because it was our first time. Not only our first time but the country's first time as well.

"I feel very honored to have been one of the first persons to represent my country at this competition. It was a lot of pressure but we did well."

Another participant, Lakeyia Adderley, said the group put considerable effort into preparing for the competition.

She said: "It was rough throughout the days because it was a lot of hard work but we pushed and put a lot of effort in it even though we didn't get much sleep."

Christoff Hall, the only male student representing the Bahamas in the competition, agreed with his classmates.

He said: "Although we placed seventh in the competition, I think we did exceptionally well representing the Bahamas. We received many positive comments and we met a lot of people, so there was a lot of networking."

Delnika is hoping to become a cruiseship captain while Lakeyia and Christoff want to become head and pastry chefs respectively.

The International Lodging Management competition saw students take part in three contests.

Ultimate Orlando Blog: Orlando's Rosen Shingle Creek Announces ...

ORLANDO (June 8, 2011) - Summertime is cause for celebration, and the award-winning Rosen Shingle Creek is helping patrons celebrate good times throughout the summer with its first-ever "Rosen Shingle Creek Summer Spirits Series." The three-part dining series will offer something for every taste, from simple to sophisticated, with each event highlighting a different spirit and style of cuisine from Rosen Shingle Creek's award-winning AAA Four Diamond restaurants: Each Summer Spirits event is $55 plus tax and gratuity per person, or patrons may reserve seating for the entire three-part series for a discounted rate of $150 plus tax and gratuity per person. Discounted rooms of $99 plus tax on the night of each dinner only for event guests, based on availability. Guests receive complimentary valet parking when dining at any Rosen Shingle Creek restaurant. For more information, call (407) 996-FOOD (3663). The Rosen Shingle Creek Summer Spirits Series kicks off Saturday, June 11 with "Scotch. Cigars. Seven Course Tasting." at A Land Remembered classic steakhouse. According to the website, www.artofmanliness.com, "No other spirit has been associated with manhood like scotch whisky. Whether it's the hooking punch in the mouth or just the raw and earthy process by which it is brought forth from barley and water, scotch has held a prominent place in the lives of men from kings to authors to titans of industry." Aspiring royals, "titans of industry" and other manly men and their companions are encouraged to indulge in Rosen Shingle Creek's seven-course tasting of fine Scotches and Scotch-inspired cuisines, including: Confit of Duck served with Mushroom Ragout and Port Wine Glaze paired with a 15-year-old Dalwhinnie; a Lobster Bisque Shot with White Truffle Crème Fraiche paired with a 10-year old Glenkinchie; a Hydroponic Bibb and Red Oak Salad with Maytag Blue Cheese, Peppered Applewood Bacon, Toasted Walnuts and Roasted Vidalia Vinaigrette accompanied by a Cragganmore 12-year; Herbed Lamb Loin Pan Jus served with Stewed Northern Beans and Butter Poached Asparagus along with a very rare 18-year-old Glenmorangie; Chilean Sea Bass with Smoked Chili Sauce and Fried Potato Sticks paired with Glenmorangie Finalta; Smoked Blue Cheese and Cheddar Chocolate Stout with Wild Strawberries in Balsamic with a 10-year Ardberg. The grand finale is Chef David's Exotic Chocolate with Glenmorangie La Santa, followed by a complimentary Don Tomas Allegro Cigar.

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