Guardian Business: Can you briefly describe your experience in the tourism sector?

Edwin: My experience in the tourism industry started in 1973 as an apprentice cook at the then Ocean Club on Paradise Island. After my apprenticeship at Ocean Club, I went off to pursue higher studies in culinary arts at West Minister College in London, England. After completing my studies, I returned to The Bahamas and taught at the Bahamas Hotel Training College for two and a half years before returning to the industry in 1983 as a sous chef at the newly opened Wyndham Cable Beach Resort.
In 1985, I was offered my first executive chef position at the Wyndham Royal Bahamian Hotel and Villas - a position I held until it was sold in 1999.
Over the past 27 years, I held the position of executive chef in several resorts, mainly Clarian South Ocean Resort, Radisson Cable Beach, Nassau Marriott Crystal Palace and Wyndham Crystal Palace Resort. My present role is executive chef for the Bamboo groups of restaurants focusing on the newly opened Frankie Gone Bananas restaurant on Arawak Cay and the soon to come Sapodilla Estate West Bay.

GB: Why did you choose the tourism sector?
Edwin: I chose to work in tourism as a career because tourism is our main industry. We are a young developing country that needed well qualified and skilled chefs to contribute to its growth and development. I also have a strong passion for our cuisine.

GB: What has been your most memorable moment?
Edwin: My most memorable moment was when I was given the opportunity to address the World Association of Chefs Societies (WACS) Congress in Dubai where some 5,000 attended. In February this year, I was featured on NBC's TODAY Show demonstrating some of our delicious cuisine.

GB: Has the industry changed since you started your career? How?
Edwin: There has been quite a change in the industry since I have started. The quality of our visitors has changed. They are far more demanding now, and I have also noticed the duration of their stay is shorter. We have seen a tremendous increase in stopovers. Today's travelers are much more adventurous and opt more to experience our cuisine than in the past. Finally, competition as it relates to destinations is continuing to increase.

GB: What should The Bahamas focus on to stay competitive?
Edwin: The Bahamas should continue to develop its tourism product and stay on the cutting edge. We need to showcase our country and culture more to the world, exposing every tourist to our entertainment and cuisine.

GB: Do you have any advice for young people entering the industry?
Edwin: Young Persons who are considering a career in the tourism industry should:
a. Have a good positive attitude.
b. Develop a passion for the arts and the industry.
c. Be committed by eating, sleeping and dreaming about high quality.
d. Pursue the necessary skills and qualification to advance oneself and the industry.
e. Strive for excellence.

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