Brac retreat and Sister Islands Perspective
The class stayed at the Alexander Hotel, Cayman Brac, from Thursday 25 January to Saturday 27th, 2024.
The 25 students started the programme by learning more about their personalities and respective leadership styles under the tutelage of Dr. Peter Hammerschmidt, a professor of economics and a leading expert on team building and conflict resolution. Professor Hammerschmidt is primarily interested in leadership development and human and social economics. He is a Senior Trainer and Research Associate on the faculty of the Management Development Institute, bringing leadership training programs to executives.
The two-day retreat included the “Sister Islands Perspective,” a seminar where the students learn the challenges and opportunities facing the sister islands in the context of their unique culture and history. Speakers included Mark Tibbetts Jr. District Commission in the Department of District Administration, Dr. Srirangan Velasamy, Director of Sister Islands Health Services, Chevala Burke, Marketing and Promotions Manager, Department of District Administration and Tammy Hopkins, Senior School Improvement Officer. There was also a presentation from Cayman Brac Eco Tour Guide, Dwayne McFarlane
The objective was to understand the unique challenges and opportunities faced by the Sister Islands and obtain insight into how they will shape the future of the Sister Islands in tourism, infrastructure, energy policy, economics, culture/society, healthcare, education, and the environment.
After breakfast on Saturday morning, the class headed out on a grand tour of Cayman Brac, taking in all the sights, sounds, and experiences as they visited historic landmarks and attractions, including the Lighthouse, situated high on the Bluff, Peter’s Cave one of the largest and most beautiful of Cayman Brac’s caves, and the Mission House, where the class was shown all the historical artifacts and told of the house’s fascinating history. The group also visited the Soleil D’or farm, which grows all kinds of fruits and vegetables, many of which are served fresh at the farm-to-table concept Beach House restaurant.