Teri Heard's Story
One highlight was visiting the River Antoine Rum Distillery, where I saw firsthand the traditional art of rum-making—a perfect real-life example of what I teach in my Wine, Beer, and Spirits class. Watching sugar cane being crushed by a water wheel and fermenting with natural yeast was like watching my lessons come to life. I even captured videos to bring back for the classroom.
At Belmont Estate, I learned the bean-to-bar chocolate-making process and was again struck by the passion and pride Grenadians take in their local food and traditions. I stayed at a small, family-run resort that perfectly exemplified the hospitality principles we teach: the importance of a strong sense of arrival, pride in one’s workplace, and a unified service culture. From the front desk to the gardeners tending the lush grounds, every staff member contributed to the warm, welcoming atmosphere. It was clear many guests had been returning for years—this place was their home on the island.
As we work to boost enrollment in our Hotel and Restaurant Management program, experiences like this remind me of the power and inspiration this industry can offer. This field really can take you anywhere. Tourism is a vital part of Grenada’s economy, just like it is here in Nova Scotia. Their beaches are a natural asset—just like ours—and they face similar challenges regarding sustainability.
A heartfelt thank you to Ms. Alexander, Ms. John, and the incredible faculty and students at TAMCC for their warm welcome, generosity of their time, and willingness to share their culture, knowledge, and stories with us. Their hospitality and pride in their island made this experience unforgettable.
Thank you as well to NSCC International for making this experience possible. Opportunities like this are truly life-changing for both students and faculty, and I’m deeply grateful to have been a part of it. I’m bringing back not just memories, but renewed passion and fresh insight to share with my students.