Last Tuesday afternoon, seated inside the Devonshire, Devon House, 12 boys from the top GSAT class at Allman Town Primary received life lessons and gourmet versions of their everyday meals — catered by The Jamaica Observer Table Talk Food Awards recipient of The Chairman’s Award and From Yardstyle to Gourmet CEO Jacqui Tyson — courtesy of Sagicor Group Jamaica Limited executives, President and CEO Donovan Perkins, vice-president Janice Grant Taffe and Mark Chisholm, executive vice-president, individual insurance, Sagicor Group Jamaica Limited. The occasion was the second sitting of the Jamaica Observer’s third annual Applaud it! week-long luncheon. The initiative provides a unique opportunity for the country’s industry leaders to meet the next generation exactly where they are and guide them through an inspirational experience that exposes them to social and dining skills.

“I was happy when I heard that the group of students that we were mentoring for this year’s Applaud It!,“ shared Sagicor exec Mark Chisholm, “ was going to be boys because, as a lecturer at UWI, I see where the number of boys enrolled in the university is declining. Some years ago UWI was made up of 70% female and 30% male, but now it’s about 80% female and 20% male. There is something fundamentally wrong with this and we need to, as a society, get our boys back, and today I’m happy to be a part of the Sagicor Group which has done its part in getting back our boys, the top performing boys at the GSAT level at Allman Town Primary School.”

For Sagicor’s President & CEO Donovan Perkins, “Today’s luncheon was a relief for me. It made me realise that the next generation of young men are bright, articulate and eager to learn. The personalities that I was able to witness today show that the boys of tomorrow are not to be left behind. Initiatives such as this are crucial to the development of our future generations and I would like to say thanks to the Jamaica Observer for this wonderful initiative as it’s a great way to expose students to experiences that will enhance their way of life.”

Around the underwater-themed table — arranged by Jacqui Tyson’s From Thought to Finish — the afternoon began with a word of prayer from student Damion Harvey who for his efforts was monetarily rewarded by CEO Donovan Perkins.

It was now time for Chef Tyson to introduce the amuse-bouche, a shot of rich chicken broth served in a demi-tasse. The salad course was followed by an Asian-infused entree complete with a lo mein shrimp medallion perfectly twirled on a fork. Tyson was merely warming up though, and upped the ante with her chicken tender delight — layers of breaded Best Dressed Chicken breasts and potato wedges drizzled with a cheese and bacon sauce. The boys were impressed and were effusive in their praise. The dessert, however, Tyson’s straight-from-the-oven spiced bread pudding with berry compote and a scoop of Devon House vanilla ice-cream proved toothsome judging by the boys’ empty plates and radiant smiles.

The students would flash wider smiles as they helped themselves to vanilla-flavoured cupcakes from Sugabuzz and loot bags courtesy of Sagicor Group Jamaica Limited.

The final word of advice came from Mark Chisholm, who implored the boys to spend the next five months focused on GSAT preparations.