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New drive to curb foreign landgrabbers
  Foreigners using Thai companies to control land on which they have built their beautiful villas are to come under attack in August when a drive to stop the use of nominees to own land gets into top gear. The nominees, too, will face penalties, somewhat less-than-innocent bystanders as the Land Office begins it drive-by shootings, most probably in Phuket. In a shot across the bows, Land Inspector Sriracha Charoenpanit said Thailand was one of many countries suffering from a similar problem. “Thailand must sort this out by tightening the laws and adding stricter conditions on land ownership by foreigners. This must include penalties, for nominees as well,” he said. In what may be a slightly hyperbolic statement at a seminar, Mr Sriracha claimed that as much of a billion rai – one third of all the land in Thailand – was now controlled by foreigners. This posed serious dangers to Thailand, leaving Thais unable to compete, blocking them off from land ownership and even putting the nation’s food security at hazard. The Land Inspector said Thailand’s friendly people and hospitality attracted foreigners who want to live, work and grab land. To do this they had increasingly been using Thai nominees. New legislation is now being drafted, he said, which should be put into law in August. The new law will be similar to the anti-money-laundering legislation, he explained, and will make it easier to prosecute violators. Thai nominees could face fines of double the current amounts, while land-grabbing foreigners would have the land seized and would then be deported. Whether they will be allowed to take their houses and villas with them was not stated. Phuket is the hotbed for these land-grabbing criminals, he said, with Koh Samui and Koh Chang running close behind, and problems also in Pattaya, Cha-am, Hua Hin and parts of Chiang Mai and Chiang Rai. In Phuket, he alleged, as much as 90 per cent of prime beachfront land is held illegally by foreigners through Thai nominees. Current Thai law states that partners in Thai companies must be able to show that they have enough funds to be investors in the company, though it does not require them to show that they actually invested. Thailand has been prone to periodic eruptions of anti-foreign sentiment related to land ownership. Most have come to little because of the lack of government personnel to follow through. But if Mr Sriracha has his way, it looks as though west-coast Phuket could be the first area to receive visits from officialdom, with the press invited to take pictures of grim officials pointing fingers at offending land. – MCOT, The Phuket News

Confessions of a food addict
  Jan Hollister is addicted to food and drink, but not in the conventional sense. The Food and Beverage Executive Assistant Manager works at SALA Phuket Resort and Spa, in the north of the island, and said sharing food and drink with people was his complete passion. “Sometimes it takes over, but I could think of worse addictions,” he said with a laugh. Mr Hollister was born in Los Angeles, US, and has worked in the food and beverage industry in many locations around the world. “The exploration for new techniques, the adventure of finding new ingredients, and sharing food you have discovered with friends and others has always excited me. While historical locations are interesting, cuisine is very reflective of the culture that is alive today.” He said the exchange of ideas between himself and his team members allows for constant development and encouragement in the kitchen. One thing he likes is the variety of guests he serves, and their stories. “At any given time at the resort your can meet people from Europe, Africa, Mexico, and Asia that all have completely different backgrounds and experiences. It really keeps things interesting,” he said. Situated on Mai Khao Beach, near the Phuket International Airport, SALA Phuket Resort and Spa is part of a group of resorts in the area who formed an alliance to market Northern Phuket and Mai Khao Beach. One of their events is Grapes and Grazing, a food and wine event, starting July 13. But like any job, being a chef has its challenges and Mr Hollister must be disciplined, self aware, flexible and humble enough to make the necessary personal changes to ensure goals are achieved. Another big challenge is delays in projects, which Mr Hollister said could be frustrating. And what about those who want to become a good chef? Mr Hollister suggested finding a kitchen in a business that you like, and one where they have a good team. “Keep your mouth shut, eyes open, volunteer to do everything, work hard, work fast, ask questions and take notes. Latch onto others you respect and follow their lead,” he said. “One thing I have heard over and over the last year, and it’s taken a little while to stick – have a plan. While you may not always know where you want to be and what exactly you want to be doing in the future, take an active role in your own development. Constantly be in search of ways to develop yourself, not only professionally but also with life experience.”