There is a new trend of tourists visiting historic or beach sites but end up engaging in culinary tourism activities.
Kenya Association of Hotelkeepers and Caterers (KAHC) observes that culinary tourism creates strong brand awareness and potential loyalties.
KAHC Coast branch Executive officer, Sam Ikwaye says, for instance, many Kenyans touring the Coast will always want to visit particular restaurants for local dishes like biriani and pilau.
Majority of Kenyans traveling upcountry also make stopovers at Kikopey for the delicious nyama choma, explains Mr Ikwaye. Culinary tourism can also mean specific food rituals and customs.
This can be packaged through cultural tourism, for instance, the Kalenjin mursik and the specific tree from which the charcoal flavour is infused. This can be well packaged for tourists visiting to acquire running tips and link the milk to great performance of our athletes.
In short through culinary tourism, we have a great opportunity to think globally while acting locally, Ikwaye says. Ikwaye observes that almost 100 per cent of tourists dine out when traveling and this is constantly one of the top three fantastic activities that tourists engage in.
Kenyan cuisine, Local cuisine is the priority motivating factor in choosing a destination with a bigger budget going towards food related activities, he said.
This ranges from gastronomic routes where tour operators arrange travel itineraries alongside food experiences, food and drink festivals, gourmet and luxury food travel which is made up of a small but very high spending niche.
Veteran Serena Beach Resort & Spa, Executive Chef Ali Khan Jamal notes that the Coastal Kenya is famous for its signature sea food cuisine owing to its proximity to the Indian Ocean.
At the Serena, we are synonymous with mainly Swahili and Kenyan cuisine and over time have perfected our art of food preparation, presentation to loyal clientele who have been frequenting our resort, Chef Jamal said in an interview.
Kenya Tourism Board has been spearheading the promotion of culinary tourism when it launched the Chefs Delight Award. Kenya’ culinary tourism segment is gaining momentum.
KTB anticipates that the new tourism portfolio is set to put Kenya in a global map and among the countries known for their local cuisine such as India, China and Thailand.
Yes Chefs Delight Awards™ Winners are making the Global Headlines again.
Illustrious Chef Extraordinaire Tim Freeman who was named one of Kenya’s Most Innovative Chefs in the 1st chapter of the Chefs Delight Awards™ Kenya (and also led Brew Bistro and Lounge’s kitchen teams to victory, where the restaurant won *Best Bar Bistro Restaurant* & *Best Individual Fine Dining Restaurant* as voted for by their diners), beat Celebrity Iron Chef & Master Chef Bobby Flay on Food Network!!
This is why the Go Places teams highly-recommends 'wine & dine experiences' at our partners Brew Bistro and Lounge & the newly opened Brew Bistro and Lounge Rooftop in Westlands (Fortis Towers, Woodvale Grove), which quite literally puts great emphasis on creating a deliciously inspired menu that will keep you and your guests asking for more & more.
The announcement came at a viewing party for the TV debut of an episode of ‘Beat Bobby Flay’ the cooking competition show, which featured Tim taking on and defeating the most famous Iron Chef of them all, as well as, former Boston Red Sox Executive Chef Steve Postal.
Our heartiest congratulations goes out to Chef Tim Freeman and his family, on this truly magnificent achievement and wish him success at his new position in Denver, USA.
The Go Places™ & Chefs Delight Awards™ Teams are proud to show you this video which was showcased on Korean TV of our highly-recommended dining partner Haru Japanese Restaurant, Karen, Nairobi and the man behind it all – Culinary Extraordinaire, Chef & Owner J.H. Park….
When international media take notice of our Chefs Delight Awards™ winners you know you are truly dining in one of Kenya’s very best!!!
Haru Japanese Restaurant, Karen, Nairobi was the overall WINNER as voted by their *own diners / paying customers* as the 'Best Individual Restaurant & Chef Team' as well as the 'Best Authentic Japanese Restaurant' in the country, in the highly coveted and internationally recognized Chefs Delight Awards™ (1st Chapter), under the stewardship of the world-renowned Chef J.H. Park.
If you love Sushi, Sashimi and Authentic Japanese Culinary treats (or you don't), Haru is the only restaurant in Kenya famed for taking its diners through a culinary journey in the 'land of the rising sun'; which ultimately leads to ‘every diner’, even the most discerning ones, literally craving, asking and yearning for more.
Keep locked to this page, the next post you will see on Haru Restaurant will be a personal interview with the man behind it all Chef & Owner J.H. Park.
Tourism, Travel, Hospitality, Conservation: News,Stories And Experiences From Allover The World
Showing posts with label culinary tourism. Show all posts
Showing posts with label culinary tourism. Show all posts
Friday, 28 April 2017
Friday, 3 February 2017
BARBADOS: Culinary Tourism
Chief cultural officer, Andrea Wells has applauded the developments made in culinary tourism, as local talent was on display today at the National Independence Festival of Creative Arts (NIFCA).
“Although the concept of culinary tourism is not new, in today’s market it offers new opportunities to appeal to a segment of travelers who appreciate the unique fare of a particular dimension.”
The chief cultural officer noted that a highly skilled crop of culinary talent is emerging through the contributions of Caribbean Cuizine and the LESC with the Roberts Culinary Arts Arena and Expo.
“Its developmental aspects are designed to furnish these potential culinary entrepreneurs with the desired exposure to take their craft to the next level igniting the possibilities available just beyond their kitchens to commercial enterprise and for export to the world,” she said
Acting Minister of Culture, Denis Kellman, said he too was impressed with the event.
“It shows that import substitution is very much at work in Barbados. I hope that more people will support the local produce and the local products that are being provided,” he said.
Kellman added that Barbadians should invest more in the local market, saying: “I always believe that if you want to export, you first must be able to command and take charge of your own local market.”
“Although the concept of culinary tourism is not new, in today’s market it offers new opportunities to appeal to a segment of travelers who appreciate the unique fare of a particular dimension.”
The chief cultural officer noted that a highly skilled crop of culinary talent is emerging through the contributions of Caribbean Cuizine and the LESC with the Roberts Culinary Arts Arena and Expo.
“Its developmental aspects are designed to furnish these potential culinary entrepreneurs with the desired exposure to take their craft to the next level igniting the possibilities available just beyond their kitchens to commercial enterprise and for export to the world,” she said
Acting Minister of Culture, Denis Kellman, said he too was impressed with the event.
“It shows that import substitution is very much at work in Barbados. I hope that more people will support the local produce and the local products that are being provided,” he said.
Kellman added that Barbadians should invest more in the local market, saying: “I always believe that if you want to export, you first must be able to command and take charge of your own local market.”
Thursday, 17 March 2016
USA: Governor Emphasizes Tourism Economic Might At Ho Chunk Conference
The governor had some fun Monday touting the economic jolt Wisconsin’s tourism industry provides and the head of the state agency that promotes tourism unveiled two new ad campaigns featuring supper clubs and pets.
Gov. Scott Walker gave the opening address at the Wisconsin Governor’s Conference on Tourism, speaking to about 900 people at the Ho Chunk convention center near Wisconsin Dells.
Walker updated the audience with the state of Wisconsin’s tourism and its impact on the economy.
“Investing in our tourism industry is great for Wisconsin and for our taxpayers,” Walker said. “Last year the advertising campaigns developed by tourism reached hundreds of thousands of people and we saw more visitors to our state, which resulted in higher tax revenue.”
Walker said that for every dollar spent in 2015 on tourism advertising, “eight dollars came back to the state in the form of incremental tax revenues.”
People are attracted to Wisconsin because of the fun they have here, he said. “The reason why families keep coming back here year after year is not because of a slogan of fun, but because they have fun. It’s because they create memories that last from one generation to the next.”
In 2014, tourism had an $18.5 billion impact on Wisconsin’s economy, according to Tourism Economics, a research firm commissioned by the Department of Tourism. The firm said Wisconsin tourism supports 187,643 jobs throughout the state, adding more than 6,200 jobs since 2011, while visitors generated $1.4 billion in state and local revenue.
The tourism department claims this has saved taxpayers $620 per household. The department also reported that for the first time in four years, all 72 counties saw an increase in visitor spending.
The 2015 tourism economic impact figures will be available in May.
According to travel research firm Longwoods International, Wisconsin ranks first in the Midwest for fun, family atmosphere, uniqueness, affordability and outdoor recreation.
Despite the number crunching in Walker’s speech, he kept his presentation light by displaying t-shirts and memorabilia from around the state including walking onto the stage with fishing gear. Midway though his talk he put on a pair of sunglasses and hoisted a bottle of Leinenkugel and donned a Harley-Davidson leather coat touting its Milwaukee headquarters.
“I love to get out and see the country and the great places we have,” Walker said. “Often times when we go hunting we go to supper clubs. There are many great ones out there.”
Stephanie Klett, secretary of the Department of Tourism, addressed the gathering before Walker, unveiling a new ad campaign by the department.
Two new television commercials highlight Wisconsin’s playful side featuring supper clubs and families with pets — stressing that “all dogs are welcome” in Wisconsin. The pet commercial highlights Bayfield resident John Unger, who was photographed in 2012 floating his sick 20-year-old shepherd mix to sleep in Lake Superior. The picture went viral with over 10 million views and was featured on national news broadcasts.
The ads can be found at travelwisconsin.com. The campaign also includes radio spots, billboards, print ads, and digital and social media.
Klett also spoke about “culinary tourism,” which she said is a high travel motivator, noting that supper clubs have been a Wisconsin tradition for nearly 100 years. The supper club commercial pays homage to the tradition and was filmed at Buckhorn Supper Club on Lake Koshkonong in Milton, about 40 miles southeast of Madison.
When asked why it’s important for Wisconsin to spend millions of dollars promoting tourism she pointed to an example in Colorado when the legislature stopped funding tourism promotion. She said lawmakers made the mistake assuming tourists will always come without being reminded through television ads because the Rocky Mountains speak for themselves.
After the legislative change, Klett said Colorado took a large hit with tourist dollars coming into the state that plummeted for many years until the state legalized marijuana in early 2014.
The conference attracts innkeepers, restaurateurs, local tourism officials, attraction operators, state agency officials, tourism educators, and other representatives of the hospitality industry. It is Wisconsin’s largest educational and networking event for the tourism industry.
The conference will continue through today with more workshops including one on “bold leadership through disruptive change,” a seminar on “the psychology of customer experience: why people buy stuff,” and a workshop on Google marketing.
Gov. Scott Walker gave the opening address at the Wisconsin Governor’s Conference on Tourism, speaking to about 900 people at the Ho Chunk convention center near Wisconsin Dells.
Walker updated the audience with the state of Wisconsin’s tourism and its impact on the economy.
“Investing in our tourism industry is great for Wisconsin and for our taxpayers,” Walker said. “Last year the advertising campaigns developed by tourism reached hundreds of thousands of people and we saw more visitors to our state, which resulted in higher tax revenue.”
Walker said that for every dollar spent in 2015 on tourism advertising, “eight dollars came back to the state in the form of incremental tax revenues.”
People are attracted to Wisconsin because of the fun they have here, he said. “The reason why families keep coming back here year after year is not because of a slogan of fun, but because they have fun. It’s because they create memories that last from one generation to the next.”
In 2014, tourism had an $18.5 billion impact on Wisconsin’s economy, according to Tourism Economics, a research firm commissioned by the Department of Tourism. The firm said Wisconsin tourism supports 187,643 jobs throughout the state, adding more than 6,200 jobs since 2011, while visitors generated $1.4 billion in state and local revenue.
The tourism department claims this has saved taxpayers $620 per household. The department also reported that for the first time in four years, all 72 counties saw an increase in visitor spending.
The 2015 tourism economic impact figures will be available in May.
According to travel research firm Longwoods International, Wisconsin ranks first in the Midwest for fun, family atmosphere, uniqueness, affordability and outdoor recreation.
Despite the number crunching in Walker’s speech, he kept his presentation light by displaying t-shirts and memorabilia from around the state including walking onto the stage with fishing gear. Midway though his talk he put on a pair of sunglasses and hoisted a bottle of Leinenkugel and donned a Harley-Davidson leather coat touting its Milwaukee headquarters.
“I love to get out and see the country and the great places we have,” Walker said. “Often times when we go hunting we go to supper clubs. There are many great ones out there.”
Stephanie Klett, secretary of the Department of Tourism, addressed the gathering before Walker, unveiling a new ad campaign by the department.
Two new television commercials highlight Wisconsin’s playful side featuring supper clubs and families with pets — stressing that “all dogs are welcome” in Wisconsin. The pet commercial highlights Bayfield resident John Unger, who was photographed in 2012 floating his sick 20-year-old shepherd mix to sleep in Lake Superior. The picture went viral with over 10 million views and was featured on national news broadcasts.
The ads can be found at travelwisconsin.com. The campaign also includes radio spots, billboards, print ads, and digital and social media.
Klett also spoke about “culinary tourism,” which she said is a high travel motivator, noting that supper clubs have been a Wisconsin tradition for nearly 100 years. The supper club commercial pays homage to the tradition and was filmed at Buckhorn Supper Club on Lake Koshkonong in Milton, about 40 miles southeast of Madison.
When asked why it’s important for Wisconsin to spend millions of dollars promoting tourism she pointed to an example in Colorado when the legislature stopped funding tourism promotion. She said lawmakers made the mistake assuming tourists will always come without being reminded through television ads because the Rocky Mountains speak for themselves.
After the legislative change, Klett said Colorado took a large hit with tourist dollars coming into the state that plummeted for many years until the state legalized marijuana in early 2014.
The conference attracts innkeepers, restaurateurs, local tourism officials, attraction operators, state agency officials, tourism educators, and other representatives of the hospitality industry. It is Wisconsin’s largest educational and networking event for the tourism industry.
The conference will continue through today with more workshops including one on “bold leadership through disruptive change,” a seminar on “the psychology of customer experience: why people buy stuff,” and a workshop on Google marketing.
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