The year has come to an end. Another year is starting. Some things will change, some will stay the same.

One of my friends told me she was trying to get a work permit deposit back from DIMAS/DIMP since July, and finally this week she received the slip authorizing the refund. So some things will stay the same.

I hear that FCCA is really taking the housing crunch seriously building student apartments around town, and in other locations. So some things will change, and those with a total annual income under Awg 30.000, are exempt from AZV payments.

In the past few weeks, we witnessed the former Minister of Tourism and Health investing all his energy and emotional resources in shaming our current Minister of Education, Youth, Innovation, Sport, and Kingdom Affairs. He is joined by our former Prime Minister who is an expert at sticking the knife, nonchalantly, then turning it.

I hope the current minister of Finance, Economic Affairs, and Primary Sector is Teflon coated. Growing a thick skin is inevitable.

Dear members of the opposition: In the new year, I would like to see your immense talent and energy invested in us, in parliament, come up with good, common-sense suggestions, and mostly make sure the rules you make up are followed because that is our Achilles heel, the follow up, the enforcement.

Use your intellectual gifts for good and serve as role models because no young woman or man would ever aspire to get into politics, witnessing the torture you inflict on legitimate government heirs, who won their chairs from you.

Let go.

Your turn will come, you will return victorious because that’s how it works, we flip flop between green and yellow endlessly, but for now allow the new kids on the block to do their thing, without venomous interjection.

The opposition has a vital role to play in a democratic, parliamentary system. Of course you could question government, but you should also provide alternative policies, represent diverse views, examine proposed legislation, and prepare to be back, not by shaming your opponent, but by growing your good reputation and at the same time upholding constitutional principles.

We need young people in politics, please don’t discourage those who try, don’t scare them away.

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Bucuti & Tara Beach Resort set the holiday season aglow, continuing its tradition of heartfelt appreciation with the return of its private Holiday Shopping Extravaganza at Do It Center exclusively for its Bucuti Associates. The annual celebration honors the dedicated team whose professionalism, warmth, and genuine care define the guest experience. This year’s gathering was a meaningful moment to recognize the people whose commitment has earned the resort the trust of travelers worldwide and travel’s highest accolades.

On the evening of Dec. 19, Bucuti Associates arrived at Aruba’s treasured retailer Do-It Center to find the store opened exclusively for them, aisles stocked for the season and special savings prepared in their honor. Bucuti & Tara’s approach allows for staff to shape their own celebration of the season. All 178 team members enjoyed a AFL. 300 shopping spree, with BAV members receiving an additional AFL. 100, choosing from groceries, home supplies and essentials that would make their holidays brighter.

A festive atmosphere filled the night with music, dancing and community spirit as local performers delivered lively entertainment, turning the evening into a true celebration of joy and gratitude.

“We are delighted to host this event again for the globally celebrated Bucuti & Tara Beach Resort,” shared Lisanne Coffy of Do-It Center’s marketing team. “Seeing Bucuti Associates enjoy this well-deserved evening where they are lavished with care is truly rewarding. Bucuti & Tara’s commitment to celebrating their team is inspiring, and we are honored to be part of it.”

Joining these accolades are top honors from Condé Nast Traveler, Forbes and Travel + Leisure. All are earned through thousands of guest reviews and reflect the resort’s consistent ability to delight the world’s most discerning travelers. That excellence, leadership says, begins and ends with its exceptional staff.

Ewald Biemans, the owner and founder of the resort, who established it 38 years ago with a visionary commitment to staff-centric hospitality, continues to champion a culture of genuine care. Today, he shares this leadership approach with his legacy, granddaughter Crescenzia Biemans, Managing Director of Bucuti & Tara.

“Our Bucuti Associates are the reason we stand among the best hotels in the world,” Crescenzia said. “Their dedication, professionalism and heart are woven into every guest experience. This shopping night is one way we show our gratitude because our success is truly their success.”

General Manager Rik van der Berg shared, “With 61% of our team having been with us for more than a decade, we are more than colleagues, we are a family. Celebrations like this serve as a reminder of how valued and essential each staff member is to Bucuti & Tara’s story.”

Windows on Aruba, at Divi Village Golf & Beach Resort, hosted chef Jermain de Rozario this past weekend. The Dutch-Indonesian chef delighted over 250 foodies, over the span of two days, treating them to a modern tasting menu blending Dutch-Indonesian flavors with Japanese style food preparations, pacing the culinary experience in the tradition of fine European dining.

I met chef Jermain before, at Windows on Aruba in 2019, when he helped sell out two spectacular dinner affairs prepared by nine top European chefs with 8 Michelin stars among them. Chef de Rozario offered the dessert as served at deRozario, his Michelin starred restaurant in Helmond, Netherlands. It looked like an artist palette, dotted with coconut cream, mango ice cream, pineapple, and papaya. Unusual, but a good-unusual.

This time Che de Rozario came back invited by food & beverage director Dominique Bauduin, and together with premium partner Cava Wine and Spirit, presented an exciting menu built around luxury ingredients, bold spices, and precise pairings.

The multi-course tastings fused several Wagyu-centric Japanese dishes. We enjoyed the premium beef, famous for its exceptional and intense marbling in the nigiri amuse, the shabu shabu hot pot dish, and the exceptional steak tartare.

The Indonesian kitchen starred in the main course in a rich, flavorful Rendang, a signature beef stew. The chef uses lemongrass, chili oil, and coconut to add interesting accents to his cooking.

His mastery of Japanese techniques shines through as he serves nigiri, and sashimi, besides minimally seared beef. He pays homage to his tropical roots with mango, pineapple, coconut, and spices, and relies on a thoughtful wine pairing to enhance the experience.

Cava Wine & Spirit offered from Italy, La Gioiosa Brut; from France, Oe de Chardonnay, Languedoc and Château Fontaine Sauternes, Bordeaux, Semillon; from Spain, Emilio Moro El Zarzal, Godello, Bierzo, and Landua Rioja, Rioja Alavesa, Tempranillo; and the especially delectable Elouan Pinot Noir from Oregon, USA.

The Sauternes and Pino Noir hailed from Divino Aruba, a premium wine & spirit provider

Dinner moved progressively from refined raw and lightly seared seafood (nigiri, oyster, tuna) into rich, umami-complex Wagyu courses, then finished with tropical, spice-forward desserts inspired by the Caribbean and the South Seas. Each dish was deliberately paired with Old and New World wines, delivering a balance between richness, acidity, and aromatics.

The gracious service – thank you Carlos, and the festive ambiance added to the overall enjoyment of the globally-influenced affair.

Chef de Rozario had recently suffered some career setbacks. The restaurant business is a high pressure and intense arena, and running a high-level restaurant comes at a cost. The chef reports he is recovering and aims at reaching remarkable professional heights again, as he will be joining the crew of a well-known restaurant in the Netherlands, following a short Aruba vacation, and recharged promises to make a spectacular comeback. Aruba loved Chef de Rozario, the experience at Windows on Aruba was luxurious, and adventurous, reflecting De Rozario’s multicultural culinary wizardry.

Thank you Aruba Tourism Authority, ATA, for documenting the event for social media, and other marketing outlets.

The menu by Jermain de Rozario

Nigiri x Wagyu

Nigiri | seared wagyu | wasabi | soy glaze

La Gioiosa Brut, Treviso, Prosecco

Oyster x Wagyu

Sushi Inspired x Tuna

Sushi rice| wasabi soy | cucumber lightly seared tuna sashimi

OE Le Chardonnay, Languedoc, Chardonnay

Perkadel x Spicy Mango

Spicy mango | coriander | coconut x pineapple x white chocolate x 5 spice

Emilio Moro El Zarzal, Godello, Bierzo

Shabu Shabu Wagyu x Steak Tartare Wagyu Wagyu & morel broth | sautéed morel | pine nut crumble | dukkah | puffed potato

Elouan Pinot Noir, Oregon, Pinot Noir

Rendang x Coconut Lemongrass

Rendang | soy & sesame bimi | bean sprouts | onion | chili il | lime

Landua Rioja, Rioja Alavesa, Tempranillo

Coconut x Pineapple

5-spice pineapple white chocolate | coconut ice cream | coconut vinaigrette

Château Fontaine Sauternes, Bordeaux, Semillon

Aruba Fashion Week, a celebration of imagination and talent

https://batibleki.wheninaruba.com/aruba-fashion-week-a-celebration-of-imagination-and-talent/

The Hilton Introduces the Shore Club

https://batibleki.wheninaruba.com/aruba-fashion-week-a-celebration-of-imagination-and-talent/

T;is the season, wrapping renovations up

https://batibleki.wheninaruba.com/tis-the-season-wrapping-renovations-up/

It’s time for the government to take over the responsibility for pediatric physiotherapy

https://batibleki.wheninaruba.com/its-time-for-the-government-to-take-over-the-responsibility-for-pediatric-physiotherapy/

Privada Stays celebrates first anniversary

https://batibleki.wheninaruba.com/privada-stays-celebrates-first-anniversary/