|President's Club 2017 Grand Cayman|
Getting to Grand Cayman is easier than you would think, they have a fantastic airport and serve many of the major cities in the US so it is just a quick one stop. This trip was to celebrate exceptional work for all the folks that had made great sales contributions for the company we work for E2open. E2open happens to be the leading Supply Chain Software Solution for many of the leading companies in the world.
|Sunset in Paradise|
|Jerk Chicken Scramble|
The boat was stocked with food and drink and we made our way out to Stingray City where we were able to do some snorkeling and get acquainted with the local Stingrays. Stingray City is inside a barrier reef so it is a protected area where the water is warm and the seas are calm. Upon arrival we got a safety course and then all jumped in the bay and basked in the sun and enjoyed the bright colors of the reef. Shawn found a Lobster hiding in a coral head which he said it was 2 feet long. Well we all had to go down and see that, for the life of me it took me 20 minutes until I finally saw it's antennae. Not sure it was that big but it was a cool thing to look at.
|David looks scared|
|What a Great Day|
|Awesome Local Seafood|
That night we had a team dinner outside at Seven. We all sat outside and enjoyed the weather and the great company. Many of us recounted the day with the Stingrays. The dinner for the evening was a choice of some great starters and an entree Turf or Surf. I believe the choices of the evening were the Beet Salad and The Triple fin Entree. The Beet Salad tasted better than it looked which was a pretty tall task. The Beets were made up like a colorful Napoleon and accompanied by pomegranate, toasted pecans and orange slices the dressing was a vinaigrette so it provided the tart bite that complemented the sweetness of the beets. Overall an eye pleasing and palate pleasing salad. the Triple Tail entree was grilled and served with colorful island veggies and a bearnaise sauce. The fish was a flaky white fish that was delicate and moist. Overall the meal was fantastic and everyone had a great time getting to know each other over drinks and great food.
|Enric Cousteau ;-)|
|Local Seafood with Green Curry|
For the entree I had the Bouillabaisse with Langoustine, Scallops, Snapper, Mussels and Clams in a light tomato based broth. I decided to to an Anthony Bourdain by sucking out the head of the Langoustine, it was actually very tasty. JoAnn had the Snapper with Green Curry which was combined with colorful veggies and edible flowers. I tried her fish and it was delicious and moist. The food and the cocktails were delicious.
|Sushi Making Class|
The rest of the day was spent enjoying the sun and the beach. I had discovered a great place to snorkel off the Governor's mansion which was 200 yards down the beach. I went there four time and found 100's of different fish of all sizes and color it was like I was at the aquarium, very memorable.
|Shawn's Thank You Speech|
Our final night was a beach dinner at sunset, Shawn brought the team together to thank us for having a great year and we all celebrated with good food and drinks.
I have several takeaways from this trip, it was great to meet others that you work and really get to know them personally. It was also great to celebrate our accomplishment. Grand Cayman is a magical place and I bet that many of us will return for a relaxing vacation. I am also proud to work for a company that makes an investment in its
employees and rewards them for their hardwork and success.