Cayman shows off in Canada

(CNS): The Cayman Islands’ latest marketing strategy along with its food music and culture were on display recently during Toronto’s Caribbean week. The Department of Tourism was a major sponsor of the Caribbean Tourism Organization’s annual promotional event giving the department a chance to advance the destination within a strategically important market place.

“Caribbean Week provides a valuable opportunity for the Cayman Islands to reach out to the travel industry, influential media and consumers to share what makes our three islands unique as a travel destination,” said Shomari Scott, Acting Director of Tourism. “With the wide range of events held we were able to show the diversity of our destination, giving Canadians a taste of the Cayman Islands and hopefully inspiring them to want more.”

The event started with a cocktail party held at the contemporary Four Seasons Centre for the Performing Arts. Minister of Tourism, Charles Clifford welcomed members of the travel industry, financial partners and the media for an event that was billed, “Discover the Colours of the Cayman Islands”. The following day keynote speaker Rebecca Grinnals of Engaging Concepts sponsored by the Department of Tourism spoke about the changing face of today’s destination bride and groom, referencing the Cayman Islands as a destination that is leading the way in offering one-of-a-kind weddings that answer to today’s discerning bride to be.

On Thursday the Media Marketplace and Caribbean Awards Luncheon provided an opportunity for the Department of Tourism PR team to mingle with influential travel media. At the event, renowned Caymanian Steel Pan Artist, Earl La Pierre Junior, played for the crowd and Chef Vidyadhara Shetty of Grand Cayman Beach Suites, assisted by Desiree Ebanks of the Tourism Apprenticeship Training Programme, prepared local delicacies. Before serving each dish, chefs from various Caribbean nations presented their dishes. Chef Shetty, who prepared Jumbo Lump Crab as an appetizer, showed how the dish is prepared and spoke about his love for the Cayman Islands.

On the final day the DoT took part in a fair at Yonge-Dundas Square, one of Toronto’s busiest areas. Again Chef Vidyadhara Shetty wowed the crowds with cooking demonstrations and samples of Caymanian flavours. That evening, the Rum and Rhythm Festival capped off a successful week, providing an opportunity to introduce Canadians to Seven Fathoms Ru