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Netherlands Antilles 25th Anniversary Grand Chapitre

Curaçao, November 15-17, 2012

Quite appropriately we celebrated our 25th Anniversary with a Grand Chapitre.

As well as our own members with their guests, we had the honour of receiving delegations from the Bailliages of French Guiana and Sint-Maarten.

Bailli Délégué Rodolphe Robinel and his charming wife, Officier Anne-Marie Robinel, together with Chancelier Raymond Sauphanor and Pair Louis Permal, headed up the group from French Guiana. Bailli Délégué Marcel Gumbs was the leader of the Sint Maarten party.

On the Friday we enjoyed a splendid American steak dinner in the CRU Steakhouse and Wine Bar of the Marriott Group’s Renaissance Curaçao Resort & Casino. It was evident from the conviviality around the tables that everyone enjoyed the pleasant ambiance and opportunity to meet friends old and new. At the end of the evening Food and Beverage Manager Khalid Kemp was presented with the Bailliage’s diploma of appreciation.

Built within the historic setting of the Rif Fort in Curacao's capital city of Willemstad, the Renaissance Curaçao Resort offers experiences and activities for travellers seeking the ambiance of authentic Caribbean charm combined with European sophistication.

On the Saturday, we held our Induction Ceremony and Gala Dinner at another prestigious establishment: the Hyatt Regency Curaçao Golf Resort, Spa and Marina.

In his capacity as a Member of the Conseil Magistral, Bailli Délégué Nico Cornelisse presided over the Induction Ceremony. He was supported by Rodolphe Robinel and Marcel Gumbs.

Chargé de Missions Rob van de Laar and his lovely wife Linda were responsible for the decoration of the ballroom. The Service Brigade had also worked their magic so that on entering the room we all marvelled at the perfectly-set tables not to mention the décor.

During the excellent menu of particular note was the delectable double chocolate dessert. It was indeed a real treat!

After the dinner the Hyatt staff members were justifiably presented with Certificates of Appreciation in the presence of their Executive-Chef, Maître Rôtisseur Norbert Roesch, and the Conseiller Culinaire Malory Blajic.

We then danced the night away to conclude three days of celebrations of the important milestone in our Bailliage’s history.

Nico Cornelisse
Bailli Délégué