Bermuda Day Grand Marshal 2012 – Celebrating Hospitality Through The Age
Current BIU Hotel Division President and sous chef for The Fairmont Southampton, Mr. Herbie Bascome started his career in the hospitality industry in the late 1950s. He attended Central School and Bermuda Hotel School in Prospect. Mr. Bascome also received professional training at The Greenbrier, West Virginia, USA, Hotel ‘Four Seasons’, Munich, Germany, and hotel de Paris, Monte Carlo, Monaco. He began his career with the U.S. Air Force Base, located in St. Georges, Bermuda, as Chef in the Officer’s mess, and then at the N.C.O. Club. He attended Bermuda Hotel School during this time of employment.
In 1969, Mr. Bascome began at The Princess Hotel now known as The Fairmont Hamilton Princess. He started as a breakfast chef and short order cook and it was not long before he was promoted to Sous Chef. He later transferred to the newly built Southampton Princess hotel, now known as The Fairmont Southampton. Mr. Bascome remains an icon in the Bermudian hospitality industry today.
Mr. Bascome has had many accomplishments through his long standing service in hospitality. In 1974, he received a certificate of first prize in Classical Cuisine at the 106th Annual Salon of Culinary Arts. Mr. Bascome was awarded the Queen’s Certificate and Badge of Honour. In December 2002, Mr. Bascome received an award from the BELCO VIP Excellence Award.
Mr. Bascome remains a leader and icon to our young Bermudians joining the hospitality trade. He inspires our guests with his Bermudian recipes like cassava pie, and his well-known fish chowder. Every year Mr. Bascome puts together kite frames, and makes traditional Bermuda kits for our guests. Truly showing what hospitality is all about.
