A Cushman & Wakefield Employee Publication Q4 2017























of what we’ve been able to accomplish in 2017 and where we’re at going into 2018. We are starting the new year with a strong global team in place and our regional leaders will continue paving the way for our business and our success. To close out the year, I’m excited to introduce this special holiday issue of The Occupier News. We’ve spiced up this edition to go beyond our traditional features and articles to bring you some fun this holiday season. We rounded up some of our leaders’ old school pictures from childhood and their teenage years – see if you can guess who is who on page 5. As you’re planning ahead for your holiday parties, get creative with new and exciting dishes to serve your guests. On pages 13-27 we feature signature holiday dishes from around the world, which truly reflects our diverse culture – it’s time to get cooking! (Try not to get too hungry when flipping through the pages.) We’ve also put together a list of the must-have holiday gifts featured on pages 7-11 – see which gifts you’re adding to your wish list. Lastly, looking ahead to the new year, we asked some of our colleagues what their New Year Resolutions are and what they would like to do more of in 2018. We also included your business horoscope to help motivate, excite, and empower you for the year ahead. I’m really proud….

Steve Quick Chief Executive Global Occupier Services

Thank you for your hard work and I hope you have a wonderful holiday season.

Enjoy reading the ninth edition of The Occupier News!


Steve Quick


Way back before selfies and social media, our GOS leaders were at the mercy of plain old cameras and polaroids. Here's a few photos of our leaders before they were at Cushman & Wakefield. Can you guess who’s who? Guess Who ?









1.Richard Middleton, 2.Sheryl Moore-Marlette, 3.James Maddock, 4.Bill Roberts, 5.John Forrester, 6.Michael Casolo, 7.Steve Quick.



Gift G u i d e H o l i d a y


Top 10 Holiday Gifts FOR HER

Vosges Exotic Truffle Collection Embark on a trip around the world with the Exotic Truffle Collection. Each purple box is hand-tied with a satin bow and includes an enclosure booklet describing the flavors and telling our unique truffle stories.

Burberry Scented Candle Collection A giftable set of three candles, each made in the United Kingdom and fragranced with woody and herbal scents, uniquely capturing the British countryside.

S’well Water Bottle S’well water bottles keep drinks cold for 24 hourrs, hot for 12. Double-walled stainless steel, non toxic & BPA free, it’s great for keeping hydrated and stylish!

Editor’s pick

Burberry Bandana A supersized silhouette created for versatile styling, in Scottish- woven cashmere.

Genuine Shearling Slipper An incredibly plush, genuine shearling lining creates superior softness in a comfy, cozy slipper. Genuine sheepskin helps keep feet dry and comfortable in cold temperatures.


LUXE City Guides Concise, witty, and informative, LUXE City Guides’ pocket guides are the perfect travel companion. Ideal for the discerning jetsetter, each one offers a tightly curated selection of the very best fashion, food, and entertainment to be found in cities across the globe. These beautiful box sets are housed in handcrafted linen cases.

Signature Florals Mesh Bracelet Watch Butterflies flutter about baby pink roses on the dial of an ultra-cute watch, exemplifying Olivia Burton’s nature-inspired whimsy and charm.

Metallic Wine Bag Wine never looked so good, dress your bottle up for the next dinner party. Available in a variety of colors. Cooler insert can be purchased separately.

Mistral Rock Formation Bar Soap

Mistral’s French-milled bars are hand-wrapped in picture-perfect packaging designed to charm. truffle stories.

Compact Make Up Mirror & USB Rechargeable Battery Pack This stylish and elegant 3 in 1 Compact is everyone’s dream! It includes a built-in USB battery pack that can charge your iPhone, iPad, Android & any other USB device.

Le Creuset Heart Cocotte The Heart Cocotte combines the performance and durability of enameled cast iron with a festive shape perfect for holidays and special occasions.


Top 10 Holiday Gifts FOR HIM

Tile Combo Pack Get Tile Slim and Tile Mate

Bluetooth trackers in one pack - the perfect combination to find all your daily essentials.

Mark and Graham Travel Domino Set

This standard set comes housed in a classy and compact hinged box that snaps shut. The inside is lined in linen to keep the pieces safe while traveling across town or across the globe.

Crest Bottle Openers by Fort Standard Studio Cast in solid Brass to endure the test of time, these graphically bold bottle openers are designed to use a minimal amount of material. Perfect to hang in the kitchen or keep displayed on a table, they are as handsome as they are functional.

Salvatore Ferragamo Sandals A bold take on classic sunwear, these sandals make a eye-catching statement with Salvatore Ferragamo’s signature Gancini.

Amazon Echo Echo connects to Alexa to play music, make calls, set alarms and timers, ask questions, control smart home devices, and more.


Editor’s pick

J.W. Hulme Leather Wine Tote This wine tote is essential for those who love and appreciate a good drink. Share a glass of wine or a cocktail with family and friends.

YETI Rambler Colster Space age technologies combine for exceptional temperature control in this high-tech beverage insulator. Double- wall vacuum insulation and a locking gasket retain cold without freezer- burning your hands. Tough stainless steel design handles any adventure you throw at it.

Burberry Cashmere Cotton Sweater Subtle check accents at the elbows rework the classic, versatile style.

Burberry Silk Tie A modern cut hand- finished silk tie with a distinctive check design woven in Italy.

Üllo + Decanter For the premier expression of red wine, Üllo + Decanter combines the purification power of Selective Sulfite Capture™ technology with the time honored tradition of decanting. The hand blown Decanter, made from ultra transparent lead-free crystal, is the perfect fit for the Üllo Wine Purifier and the ultimate way to enjoy red wine.

Scratch Map Track your travels with this innovative map. Each locale is topped with gold foil, letting you scratch off each place you’ve been - from here, to there, to everywhere.



Holiday Recipes from Around the World


Cranberry sauce is a classic side that can be used all year round and for a variation of dishes. Most traditionally used at Christmas as a sauce for turkey, cranberry sauce can be bought in stores but, like most things, the homemade version tastes so much better. Cranberry Sauce UNITED STATES



Put all the ingredients in a saucepan along with 300ml (1/2 pint) water.

450g (1lb) fresh or defrosted cranberries

Bring to the boil and simmer for 20 mins until the cranberries are soft and have burst open. Store in a sealed jar until you need to use it and then enjoy on Christmas day.

150ml (1/4 pint) port

100g (4oz) golden caster sugar

1 cinnamon stick

Juice of 1/2 orange


Julskinka SWEDEN

Julskinka, Christmas ham, is the center piece of a Swedish Christmas buffet - Julbord.



Set the oven to 200 degrees. Place ham in an oven-proof pot with the onions and carrot. Insert an oven- proof thermometer into the thickest part of the ham, and pour in the water. Bake the ham in the water until the thermometer reads 167 degrees F, about 2 hours. Remove from the oven and cool to room temperature. Prepare the glaze: stir together the egg yolks, honey, espresso, and mustard. Increase the oven temperature to 450. Gently lift the ham out of its water bath and place it on a roasting pan. Carefully remove ham rind. Brush the top of the ham with the glaze mixture, and then top with breadcrumbs. Bake the ham until glaze becomes golden brown, about 8 minutes. Serve sliced, with more mustard for dipping.

3 qt. water

2 onions, peeled and speared with cloves

1 large carrot, chopped

2 egg yolks

1 tablespoon honey

1 shot espresso

1/2 cup mustard (preferably Swedish)

1/2 cup fine breadcrumbs

1 salt-cured fresh ham (6-9 lbs)


A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in this comforting Hungarian dish. Töltött Káposzta HUNGARY



Kosher salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Add head of cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, 2–4 minutes per leaf. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 12–15 leaves. Cut and discard thick ribs from leaves. Thinly slice remaining cabbage core; set aside. Heat oil in a 4-qt. saucepan over medium-high heat. Add ham; cook until lightly browned, 3–4 minutes. Add garlic and onion; cook, stirring occasionally, until golden, 5–7 minutes. Add 2 1/2 cups stock; bring to a boil. Whisk in cornmeal and the hot paprika, plus salt and pepper; set filling aside.

Working with one cabbage leaf at a time, lay leaf flat on a work surface with what was the stem end facing you. Place 1/4 cup filling in the center of leaf. Fold top of leaf over filling. Fold in half crosswise, completely encasing the filling at the top; roll cabbage into a tight cone shape. Place sliced cabbage in the bottom of an 8-qt. saucepan. Arrange stuffed cabbage leaves, overlapping slightly, over top. Sprinkle with sweet paprika, salt, and pepper. Whisk tomato paste and remaining stock in a bowl; pour over cabbage. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, partially covered, until tender, about 45 minutes. Transfer stuffed cabbage to a serving platter. Strain sauce, discarding sliced cabbage; spoon sauce over the top. Garnish with parsley, sliced pepper, and sour cream; sprinkle with more sweet paprika.

1 large head cabbage, cored

3 tbsp. olive oil

8 oz. smoked ham steak, cut into 1/4” pieces

6 cloves garlic, minced

1 large yellow onion, minced

5 1/2 cups chicken stock

1 1/3 cups fine yellow cornmeal

1/2 tbsp. Hungarian hot paprika

1/2 tbsp. Hungarian sweet paprika, plus more for garnish

1 tsp. roughly chopped parsley, for garnish

1 Italian frying pepper, thinly sliced into rings and seeded, for garnish

1 (6-oz.) can tomato paste

Sour cream, for serving


Bigos, or traditional Polish Hunter’s Stew, makes a hearty, long-simmered meat-and- sauerkraut stew that goes back centuries and is a national dish of Poland. Bigos POLAND



Drain the sauerkraut, place it in a medium saucepan, and add 2 cups (480 ml) water and bacon pieces. Cover and boil over medium heat for 20 minutes or longer, until the sauerkraut is very tender and the bacon is cooked. Meanwhile, put the fresh cabbage and dried mushrooms in a separate large saucepan, cover with water, and bring to a boil. Continue boiling until the cabbage is tender, 20 to 30 minutes. Drain and set aside. Rinse all the meat and pat dry. Put the flour in a shallow bowl and toss the meat to coat. Heat 1 tbsp of the vegetable oil over medium heat in a stew pot large enough to hold all the meat and vegetables. Cook the onion until softened, remove with a slotted spoon, and set aside. Add the remaining 2 tbsp oil to the pot and lightly brown the meat, in batches, over medium heat, 2 to 3 minutes per side, transferring the meat to a plate when it’s done. When all the meat has been browned, raise the heat to high, pour in the wine, and boil briefly, scraping up the browned bits on the bottom of the pot with a wooden spoon. Return the meat and all its resting juices back to the pot, and add the onion, kielbasa, prunes, cabbage, and the sauerkraut and bacon mixture, along with its cooking water. Salt generously, add several grinds of pepper, and bring to a boil.

1 3/4 lb (800 g) sauerkraut

Turn down the heat, cover the pot with the lid slightly askew, and simmer on very low heat for a good 2 to 3 hours, until the meat falls apart and the broth is rich and brown. Stir the stew occasionally, and ensure that the liquid isn’t evaporating too quickly (add a small amount of water when necessary). Some like a watery bigos, but we find the tastiest outcome is for the sauerkraut, cabbage, and meat all to be practically melted together, with enough sauce to keep everything moist, but not so much that any of the ingredients float, as in a more traditional stew. Serve in a large casserole with a big spoon and thick slices of dark peasant bread. You’ll of course need utensils, but the fun of it is to shovel the bigos and its juices on to the bread. Bigos lasts forever, and gets better with time.

4 strips bacon or, even better, 4 thin slices Canadian bacon, diced

1 small head green cabbage, thinly sliced

Small handful of dried wild mushrooms (any kind)

1/2 lb (225 g) boneless venison, leg, or a stewing cut (not the loin), cut into 1-inch (2.5-cm) pieces 1/2 lb (225 g) boneless stew beef, such as chuck, cut into 1-inch (2.5- cm) pieces

1/2 lb (225 g) pork or veal shoulder, cut into 1-inch (2.5-cm) pieces

1/4 cup (30 g) all-purpose flour

3 tablespoons vegetable oil or lard

1 medium onion, peeled and chopped

1 cup (240 ml) dry red wine

1/2 lb (225 g) smoked kielbasa or another spicy hard sausage, thickly sliced 1 cup (225 g) pitted prunes, quartered Salt and freshly ground pepper

Bread for serving, preferably rustic and dark, such as a Russian loaf


In many parts of Spain the center piece of Christmas dinner is the “pavo trufado de Navidad” or Christmas turkey stuffed with truffles. Pavo Trufado de Navidad SPAIN



Cut the skin of the turkey along the backbone, separate the skin in one piece using the fingers. The skin is elastic and should come away easily. Make fillets of the thickest turkey parts and cut them in strips. Remove the meat from the legs and wings, the breasts should be reserved. Mince the turkey meat (legs and wings) and mix with the pork and veal in a large bowl. Season the minced meat with salt and ground black pepper, also sprinkle with the brandy and sherry, add the ham (jamón serrano) and belly of pork in strips. Add the chopped truffles and their juice too and leave marinate for 4 hours approximately together with the beaten eggs. Of the large bowl remove the sliced truffles, the strips of ham and the belly pork, reserve them. Knead the filling by hand. Spread out the turkey skin on the kitchen table, lay the fillets on top like the pages of a book and cover them with a layer of the minced meat and then with a layer of ham and belly of pork strips then breasts and a layer of truffles slices. Repeat until all ingredients have been used.

1 turkey of 4 or 5 kg

Place the skin with its filling on a napkin, roll it around and sew with large stitches, then tie it into a roll with uncolored string. Into a large saucepan put the roll with the vegetables and the carcass and giblets of the turkey, pour over these the dry sherry. Also add the ham bones, eggshells and the gelatin. Season them with salt and black pepper. Pour 3 liters of cold water and boil for 3 hours. When the roll is cooked remove it from the saucepan. Once the roll is drained remove the cloth in which it is wrapped. Place the roll on a dish and place a chopping board on top, press for 12 hours and put into the refrigerator. Cut the roll into slices 1 cm. thick, serve with puree of apples. The dish can be decorated with plums and slices of fresh pineapples and orange, also you can use maraschino cherries.

1 kg minced lean pork

1 kg minced veal

150 g ham (jamón serrano)

200 g belly of pork in rashers

270 g of truffles or 3 tins

6 eggs

1 glass of brandy

1 large glass of dry sherry

Salt and black pepper

For the broth

Carcass and giblets of the turkey

Carrots, leeks and onions

2 stick of celery

2 bottle of dry sherry

4 ham bones

72 g gelatin


Mac and cheese is the ultimate holiday comfort food - the edible equivalent of sitting by a glowing fire, all wrapped in your favorite fleece blanket. Macaroni � Cheese UNITED STATES



Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan. The pan size is essential for a creamier dish. In a blender, mix ricotta cheese, cream cheese, milk, mustard, cayenne, nutmeg, and salt and pepper together. Reserve 1/4 cup grated white cheddar cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture, and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30-minutes. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 20-minutes more, until browned. Let cool at least 15-minutes before serving.

2 tablespoons butter

1 cup ricotta cheese or cottage cheese

2 tablespoons of cream cheese

2 1/2 cups whole milk

1 teaspoon dry mustard

Pinch cayenne - or more for the spicy lovers!

Pinch freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sharp or extra-sharp white cheddar cheese, grated

1/2 pound elbow pasta, uncooked

Favorite holiday recipe of

Kristyn Kerr Marketing Manager Global Occupier Services


Appearing on Christmas menus throughout Mexico, this version of salt cod with almonds and olives comes from the nation’s capital and is based on one from the Spanish province of Vizcaya. Bacalao a la Vizcaina MEXICO



Soak cod in a large bowl of cold water for 6–8 hours, changing water several times. Drain. Cover cod with cold water again, then break apart into flakes while picking through cod to remove any skin and bones. Drain again. Put cod into a medium pot, cover with cold water, and boil over high heat until tender, about 5 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Add tomatoes and onions and cook, stirring often, for 10 minutes. Add cod, increase heat to medium- high, and cook, breaking fish up further with a wooden spoon, until mixture begins to fry, 7–10 minutes. Add cloves, peppercorns, marjoram, and thyme and cook for 5 minutes. Add almonds and olives and cook until heated through, 1–2 minutes. Remove skillet from heat and stir in chiles and pickling juice. Set aside to cool to room temperature before serving.

2 lb. salt cod, cut into large pieces

1/2 cup olive oil

4 medium tomatoes, cored and minced

1 medium white onion, peeled and finely chopped

3 whole cloves

1/4 tsp. whole black peppercorns

1/4 tsp. dried marjoram leaves

1/4 tsp. dried thyme leaves

1/2 cup blanched almonds

1 cup large pitted green Spanish or Italian olives

3 tbsp. small pickled green chiles plus

3 tbsp. of the pickling juice


Panettone ITALY

This Italian bread is similar to a fruitcake and traditionally served during the holidays.



To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

1/3 cup golden raisins

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour. Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar. Preheat oven to 375°.

1/3 cup chopped dried apricots

1/3 cup dried tart cherries

1/4 cup triple sec (orange-flavored liqueur) or orange juice

1 package dry yeast (about 2 1/4 teaspoons)

1/4 teaspoon granulated sugar

1/4 cup warm water (100° to 110°)

3 3/4 cups all-purpose flour, divided

6 tablespoons butter or stick margarine, melted

1/4 cup fat-free milk

1/4 cup granulated sugar

1/2 teaspoon salt

1 large egg

1 large egg yolk

2 tablespoons pine nuts

Cooking spray

1 teaspoon butter or stick margarine, melted

2 teaspoons turbinado or granulated sugar


A “Yule log” is a traditional dessert served near Christmas, especially in Belgium, France, Switzerland, Quebec, and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. Bûche de Noël FRANCE



Nonstick vegetable oil spray

Preheat oven to 375°. Coat an 18x13” rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve. Sift flour and 1/4 cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave- safe bowl in 15-second intervals, stirring occasionally, until melted. Let cool slightly. Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form. Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold in meringue, leaving some streaks. Fold in dry ingredients just to combine – be careful not to overmix. Scrape batter into prepared baking sheet; smooth top (you want to have an even layer). Bake until top of cake is dry and springs back when gently pressed and edges are starting to pull away from sides of baking sheet, 10−12 minutes; let cool slightly. Run a knife along the edge of baking sheet to loosen and invert cake onto prepared towel. Peel away parchment and roll cake into a log inside towel. Transfer, seam side down, to a wire rack and let sit until just barely warm, about 20 minutes.

Shake remaining 2 Tbsp. granulated sugar and 2 Tbsp. hot water in a jar until sugar is dissolved, about 1 minute. Stir in Cognac. Unroll cake and brush top with syrup. For Level 1: Spread whipped cream over top of cake, leaving a 1” border. Roll up cake and place, seam side down, on a platter. Chill until cold, at least 30 minutes.

1/4 cup unsweetened cocoa powder, plus more for dusting

Powdered sugar (for dusting)

1/4 cup all-purpose flour

4 ounces bittersweet chocolate, coarsely chopped

2 tablespoons vegetable oil

Dust with powdered sugar and cut into 1” slices just before serving.

1/2 teaspoons vanilla extract

For Level 2: Instead of whipped cream, spread Chestnut Mousse over top of cake, leaving a 1” border. Roll up cake and place, seam side down, on a platter. Chill until mousse is set, at least 3 hours.

6 large eggs, room temperature, separated

1/2 tsp kosher salt

2/3 cup plus 2 Tbsp. granulated sugar

Dust with powdered sugar and cut into 1” slices just before serving.

2 tablespoons Cognac, dark rum, or brandy

For Level 3: Follow instructions for level 2, but do not dust cake with powdered sugar and slice. Instead, using a serrated knife, trim 1/2” of cake from both ends. Working from one end, gently slice off a 2” piece of cake, cutting at a 45° angle. Cut another 2” piece from same end, this time cutting perpendicular to roll to create a squared off end. Dab 1 Tbsp. buttercream on angled sides of each 2” piece of roll and stick to cake to form branches, positioning 1 on top and 1 on the side. Using and offset spatula or butter knife, spread chocolate buttercream over entire outside of roll, leaving cut ends exposed to reveal spiral). Use spatula to create textured lines in buttercream to look like tree bark. Dust with powdered sugar and decorate with meringue mushrooms just before serving.

Lightly sweetened whipped cream or Chestnut Mousse

Chocolate buttercream (optional)

Meringue mushrooms (optional)


Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. The dish is an important part of the national cuisine of both Australia and New Zealand and a popular Christmas dessert. Pavlova AUSTRALIA & NEW ZEALAND



Heat oven to 150C. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven. When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream

4 egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

For the topping

500g strawberries, hulled and halved

3 tbsp confectioners’ sugar

350ml double cream

with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the

cream and finally pour the sauce over the whole lot.


As a traditional German fruitcake with a profound history, it’s no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of marzipan, which adds to the decadence of the bread-like cake. Christmas Stollen GERMANY



Combine the fruits and orange juice or rum, cover, and set aside at room temperature for up to 12 hours. To prepare the dough: Using a stand mixer, mix and knead together all of the dough ingredients (except the almonds) to make a smooth, soft dough. To make the filling: Divide the marzipan into three pieces and shape each into a flattened 7” log. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 8” x 6” oval. Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge. Cover the dough and let it rise until puffy, about 60 to 90 minutes.

3 cups Fruitcake Fruit Blend

While the stollen are rising, preheat the oven to 350°F, with a rack in the upper third. Bake the stollen for 30 to 35 minutes, until golden brown and its internal temperature reads 190°F on a digital thermometer. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker’s Special (superfine) sugar and/or confectioners’ sugar. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks. Freeze for longer storage.

1/3 cup orange juice or rum

1 tablespoon instant yeast

3/4 cup warm water

1 large egg

1/2 cup (8 tablespoons) unsalted butter, softened

1/4 cup dry milk

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

Yileds 3 stollen.

1/2 teaspoon ground mace

1/2 teaspoon ground cardamom

1 tablespoon grated lemon zest

1/2 cup chopped toasted almonds

3/4 cup marzipan

Press the top edge firmly to seal it to the dough below.

2 tablespoons melted butter

Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for 45 to 60 minutes, until puffy.

Confectioners’ sugar

Favorite holiday recipe of

Silke Thaesler Head of Occupier Management Germany


Japanese Christmas cake, or Kurisumasu Keki, is a light sponge cake, covered in a layer of whipped cream and decorated with ripe strawberries. A delicious alternative dessert to serve up on Christmas day, and so easy to make as well. Kurisumasu Keki JAPAN



First preheat the oven to 175°C and butter an 8-inch round cake tin.

50g flour

the egg mixture, making sure to hold the sieve far above the bowl. Gently mix with a wooden spoon. When all elements are mixed, you’re ready to bake. Pop the cake mix into the buttered cake tin and level out the mixture using a spatula. Bake for 25 minutes. After 25 minutes, test that the cake is baked by sticking a knife in. If there’s no residue, it’s all good. Allow to cool on a wire rack and move on to the creamy topping. Add the double cream and sugar to a mixing bowl. Whip the cream vigorously until the mixture thickens to stiff peaks. At this point, separate the cream mixture into two bowls, half and half. One will be for the filling and the other for covering the cake. Cut half the strawberries into thin slices and add to one of the bowls of cream mixture. Return to the cooled sponge cake and cut it in half horizontally. Spread the strawberry and cream mixture on top of one one of the sponge halves, then place the other on top like a glorious Christmas sandwich. Use the other half of the cream to spread around the rest of the cake. Use a spatula to create beautiful peaks on top of your cake, or a pastry bag if available. Decorate with rest of the strawberries.

50g sugar

This recipe uses a double boiler technique to ensure the cake has wonderful lightness, so first fill up a bowl with warm water and set aside. Crack the eggs into another bowl. Whisk (preferably with an electric hand whisk if you have one to hand) the eggs, gradually adding the sugar until combined and dissolved. Place this mixture over the warm water and continue to whisk thoroughly, until the mixture becomes almost white. Put the milk in a microwavable bowl and warm in the microwave for 10-15 seconds. Stir in the honey and whisk into the egg mixture. At this point, sift the flour and baking powder into the mixing bowl with

1/4 tsp baking powder

4 eggs

2 tbsp milk

2 tbsp honey

cream topping:

500ml double cream

4 tbsp sugar

around 20 fresh strawberries


Kulkuls INDIA

A great sweet to prepare with the family, Kulkuls are made all over India at Christmas time.



Mix the flour and baking powder well.

1/2 kg plain flour

Heat the oil in a deep, heavy- bottomed pan on a medium flame.

Add the butter a little at a time, mixing gently.

1/2 tsp. baking powder

When hot, fry the kulkuls in it, making sure to turn often until they are a light golden brown in color. Drain and cool on paper towels. Put the granulated sugar and water in a separate pan and cook until the sugar is fully melted.

2 eggs

Beat the eggs in a separate bowl and add them to the flour-butter mix.

1 cup coconut cream

Add the powdered sugar and coconut milk to this and mix into a soft dough.

4 tbsp. sugar (powdered)

1 tbsp. butter

Form the dough into small marble- sized balls.

2 quarts oil (or enough for deep frying)

Put the cooled kulkuls into this sugar syrup and coat well.

Grease the back of a fork with some oil and flatten and press a ball of dough onto it. Form a rectangle the length of the back of the fork tines. Starting at the bottom end of the fork, roll the dough up the tines and off the fork and into a tight curl. The end result will be a tube-like curl with the design from the fork on it. Work the remaining dough similarly until it is all used up.

1 cup sugar (granulated)

Remove and allow them to sit on a plate until the sugar is encrusted on the kulkuls. When fully cooled, you can store the ​ kulkuls for a considerable amount of time if kept in an air-tight container.

3 to 4 tbsp. water


CANADA Mulled Wine

When the temperature drops, there’s only one thing to do: grab a chunky knit sweater and a bucket-sized serving of this toasty mulled wine.



Peel large sections of peel from the clementines, lemon and lime using a speed-peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. This will create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine.

2 clementines

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

1 lemon

1 lime

200 g caster sugar

6 whole cloves

1 cinnamon stick

1 whole nutmeg , for grating

1 vanilla pod

2 star anise

2 bottles Chianti or other Italian red wine

Favorite holiday recipe of

Senem Goctu Senior Graphic Designer Global Occupier Services


R e s o l u t i o n ? W h a t ’ s y o u r New Year’s


To stop texting and walking. And one that I try every year - to listen more.

Katy Pietrini VP, Marketing, Global Occupier Services Chicago

To learn to dive, so I can explore under the seas.

Rob Parker Senior Portfolio Manager Singapore

At work, continue to rapidly grow our talented team with a laser focus on building innovative tools and solutions. Outside of work, teach my eight- month-old black Labrador, Baguira, to catch a frisbee.

Bryan Wool Senior Associate, Portfolio Strategy Chicago


To get back on the tennis court so that my 14-year-old son doesn’t wipe the f loor with me like he did a few weeks ago.

Ed Neild International partner, Client Solutions, EMEA London

At work, to be more disruptive and challenge the norm. Outside of work, I’m determined to learn how to relax – an unlikely ambition with a full wedding calendar leading up to the big day in June 2018.

Hannah Jones Associate, Occupier Management Birmingham, United Kingdom

To spend more time with friends and family and get to the beach more often.

Anna Brownrigg EA to Michael Kearins, Managing Director Tenant Advisory Group Australia Sydney

To complete the Vancouver – Whistler GranFondo cycling race in under 4.5 hours next September. It’s been an elusive target in my past attempts!

Paul Neal Managing Director, Transaction Management, GOS Canada Toronto


To read one book a month.

Mike Hart Executive Vice President New York

To spend more time mentoring young women within and outside the organization and to help create a network of likeminded people to help foster new female talent in the property industry and to support them throughout their career.

Leah Ong Director – Tenant Advisory Services Brisbane, Australia

To see Australia at the 2018 FIFA World Cup in Russia and go sky diving.

Francesco Demarco Associate Director Global Occupier Services London

To create more time to think and learn to kite surf.

Richard Golding International Partner, Head of Global Occupier Services UK&I London


P r o f e s s i o n a l R e a l E s t a t e P r o g r a m P . R . E . P .

Christina Urwand , Human Resources Manager and Professional Real Estate Program Manager, answered our questions.

Why is the PREP Program unique? PREP is currently the only rotational and development program in the CRE industry. This program provides the foundation to a successful career in an industry that provides so many services. The rotational platform gives first-hand exposure to the services each division provides, daily goals, and challenges. The trainings enable early-in-career talent to build the education components they need in order to grow quickly in a fast paced environment. What’s one misconception about the program? PREP associates are not interns, but are highly-recruited talent that are given associate-level workloads. PREP associates are talent the company is investing in for a full year in order to place them in the best position as possible. What’s your favorite part of working with the PREP Program? Watching the talent grow in their CRE knowledge and experience throughout this quick 12-month timeframe. These associates are the most collaborative and driven young professionals, within the PREPs first six months they know every division leader and key players on every team, they are a rush of innovative energy.

What is the PREP Program? The PREP Program is Cushman & Wakefield’s National Rotational and Development program. It’s a one year long program with two month rotations through six service lines, a full training curriculum implemented throughout the year, and constant networking opportunities. Who gets accepted into the program? Campus recruitment takes place at universities with the top ranked real estate programs, in order to qualify for this highly competitive program candidates must have completed an internship in the real estate industry, maintain an average above 3.0, exude an entrepreneurial spirit, and have the drive and interest in pursuing a career in CRE. What does the typical day of a PREP associate look like? The program starts with one full week of orientation exposing new associates to all services Cushman & Wakefield provides to our clients, mentor events, team building exercises, and a networking event to get associates fully integrated. After orientation week, associates start in fundamental rotations, which include two weeks with the business development division, two weeks with the research team and two weeks canvassing the local market. During this time, associates work closely with the program manager and develop their personalized rotation schedule for the rest of the year. The typical day of a PREP associate depends on their rotation assignment. It can include anything from leading investment sales tours of buildings, underwriting sites for the capital markets projects, cold calling with some of the counties

PREP Program

PREP learning environment.

best leasing brokers, and a vast majority of other CRE projects.

Please contact Christina Urwand with any questions or inquiries: christina.urwand@cushwake.com.




GOS Wins in Q4

AKAMAI Team: Brian Dolan and Tom Schultz New / Renewal / Expansion: Expansion Location: EMEA & U.S. Services: Integrated Facilities Management

CHARTER COMMUNICATIONS Team: Christopher Larson and Sean Prasad New / Renewal / Expansion: Renewal Location: Americas Services: Transaction Management and Portfolio Administration DEPARTMENT OF WORK AND PENSIONS Team: Alison Davies and Andy Woodall New / Renewal / Expansion: New Location: UK Services: Occupier Management GENERAL ELECTRIC Team: Simon O’Reilly New / Renewal / Expansion: Renewal and extension Location: EMEA & APAC Services: Transaction Management LLOYD’S REGISTER Team: Elvira Akbayeva, Neil Gorman, Lisa Potter, Jade Rodgers, and Alister Yearley New / Renewal / Expansion: New (exclusive mandate) Location: Global Services: Strategic Account Management, Transactions, Lease Administration, Project Management, and Workplace Consultancy REALOGY Team: Rick Bagy, Chris Wayman, and Rob Murphy New / Renewal / Expansion: New Location: Americas Services: Project & Development Services SAINSBURY’S Team: Alison Davies, Dominic Daymond, Richard Golding, Hannah Jones, and Peter Hulme New / Renewal / Expansion: New Location: UK Services: Estate Management

ALEXION Team: John Boyle, Will Foley, Brian Hines, Jack Keesser, Ted Lyon, Sean O’Donaghue, Deanne Pace, Reena Patel,

Margaret Power, and Al Woods New / Renewal / Expansion: New

Location: Boston, MA Services: Transactions

BEAUTY BRANDS Team: Todd Kohlbecker and Dan Olson New / Renewal / Expansion: New Location: U.S. Services: Transaction Management

BHP Team: Claude Bernatchez, Andrew Dale, Dylan O’Donnell, and Ben Tracey New / Renewal / Expansion: New

Location: APAC Services: Multi-X

BOYD GROUP INCOME FUND Team: Rick Bagy, Lexi Buente, and Deb Saulich New / Renewal / Expansion: New Location: U.S. and Canada Services: Lease Administration and Transaction Management CARRIER Team: Bill Crowe, Brian Dolan, Jack Ellex, Agnes Korwek, Dave Mickool, and Ron Steel New / Renewal / Expansion: New Location: Americas Services: Integrated Facilities Management


SYMANTEC CORPORATION Team: Terri Melzer and Sean Prasad New / Renewal / Expansion: Renewal Location: Global Services: Transaction Management, Portfolio Administration, Project Management, and Integrated Facilities Management TETRA PAK Team: Chris Cole, Michael Creamer, Kelly Hackett, Rob Hall, Jade Rodgers, and Daniel Whitmore New / Renewal / Expansion: New Location: Global Services: Transaction Management UNITED TECHNOLOGIES Team: Brian Dolan, Dave Mickool, and Ron Steel New / Renewal / Expansion: Expansion Location: Brooklyn, NY Services: Integrated Facilities Management UTAS - KIDDE AEROSPACE Team: Bill Crowe, Brian Dolan, Agnes Korwek, Dave Mickool, Ron Steel, and Roger Tee New / Renewal / Expansion: New Location: Americas Services: Integrated Facilities Management






CoreNet Global Seattle Summit 2017

Educational Sessions Three of our subject matter experts – Sean Prasad, Bill Roberts, and Alex Spilger – presented on topics that drew quite the crowd. Academic Challenge We were a proud sponsor of this year’s Academic Challenge. The energy of the young leaders was refreshing – what great ideas they have. The global competition connects local chapters and members of the association with future talent and encourages more universities to include CRE in their curricula. Three teams were selected to compete for a grand prize of $5,000. Global Survey As the official polling sponsor, we were the only service provider to get stage time during the opening ceremony. This year, we focused on the much-talked- about disruptor – driverless vehicles. Steve Quick spoke at the opening session and urged attendees to take our poll. As he mentioned, driverless cars are coming and they’re coming fast!

We came, we saw, we conquered. The CoreNet Global Summit in Seattle was a total success for our firm! Keep reading to learn why.

Branding Our industrial-inspired booth style stood apart from our competitors and others. It was consistently packed with clients, friends, and colleagues. Our massive chalkboard backdrop designed live for visitors to watch was a show stopper. The booth included polling stations, corporate videos, seating areas, and delicious Cushman & Wakefield branded candy. It was the place to be. Events The Museum of Pop Culture (MoPOP) hit capacity because so many people wanted to attend our Centennial Gala. Attendees were greeted by a massive 66 x 36 ft screen playing music videos – the DJ was incredible. Guests also had the opportunity to check out some of the exhibits including the David Bowie showcase. As usual, it was the most talked about event of the Summit and we made sure it lived up to its name.

Michael Casolo spoke at the closing session, where he presented key findings and raffled off a GoPro Hero 5.

We’ll be working with CoreNet Global to publish the full report including the EMEA and APAC findings later this year – stay tuned!







NYC Real Estate Tech Week and PropTech Summit

Corenet Global Singapore Symposium

Cushman & Wakefield was a significant participant at this year’s Corenet Global Singapore Symposium. The theme for the symposium this time was “Make CRE Great Again – Value in the Digital Age,” which focused on value creation and what it means in the digital age. Recognizing the program’s cache in the industry, Cushman & Wakefield reserved two tables for clients such as IBM, Teradata, Polycom, RedHat, and GSK. Chris Browne, Chua Ming Lee, Evvanna Chua, Brigid Chan, Brandon Aitken, Daniel Whitmore, Doris Kuek, Andrew Carmichael, and Sigrid Zialcita were the delegates from Cushman & Wakefield. The main theme of the Symposium was explored through an activity-based session that engaged the audience to work together to identify perspectives relating to the value provided by CRE teams in the digital age. Ming Lee , Head of Account Management and Service Line for GOS, was part of a panel that led a lively discussion that asked “Is Cost More Important than Value in Corporate Real Estate?” “The event represents a great platform for the firm to deepen their relationship and add value to its clients,” said Evvanna Chua , Director in Transactions Management for GOS and a Treasurer at CoreNet Global’s Singapore Chapter.

New York City buzzed with techy excitement during October’s 2017 NYC Real Estate Tech Week and PropTech Summit, where more than 800 attendees, 40 speakers, and 100 PropTech companies from around the world gathered to discuss innovation in CRE and the evolution of PropTech. Cushman & Wakefield was a sponsor and the event was co-hosted by PropTech startup incubator and Cushman & Wakefield innovation partner MetaProp NYC. Both groups provided panelists and speakers. Panels and presentations around office and retail tech as well as real estate data, plus a Shark Tank- style startup competition anchored the summit. Additionally, the event allowed exploration of new frontiers for facility management. “This event provided a forum for us to talk about our forward-thinking facilities management approach,” said panelist Colette Temmink , who leads Global Occupier Services’ (GOS) Americas Integrated Facilities Management platform. “The chance to share and listen to new ideas broadens our thinking and deepens our impact.”

Following are top technology-enabled trends called out by MIPIM speakers and panelists:

• Creating distinctive office experiences in line with digital expectations of the hospitality industry.

• Digging into data about buildings and transactions for insights that shorten processes and predict client needs. • Answering tenant demands for flexible space delivered quickly, allowing tenants to grow or contract nimbly, enabling collaboration, and supporting company culture.


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