Experiential Cuisine

April 16th - April 21st

Culinary Tourism is defined as the pursuit of unique and memorable eating and drinking experiences; the pursuit of unique and memorable culinary experiences of all kinds, while traveling.

Research tells us there is a growing demand for travel experiences that include food and more travelers are seeking locally sourced foods and information about the characters responsible for their growth and presentation. This mission will visit establishments that provide an authentic, hands-on, tourism experience whereby one learns about, appreciates, and consumes food/drink that reflects the local, regional, or national cuisine, heritage, culture, tradition, or culinary techniques. Food interpretation, cooking school experiences, and culinary tourism experiences will be featured and the mission will reinforce the higher price point that visitors are willing to pay for experiential components.

Target participants: Restaurateurs, chefs, accommodations (inns, resorts, etc.) looking at adding experiential cuisine to their offering, etc.

Learning Objectives:

• To gain knowledge on how to make quality culinary dining experiences an exceptional addition to high end and unique accommodations, and how to add a culinary tourism experience to an existing tourism experience to increase value or to rejuvenate a tired destination. 
• To develop an understanding of what challenges Atlantic Canadian stakeholders need to overcome when developing an authentic culinary experience. 
• To learn about the different types of assets which are necessary to be highly competitive in the culinary tourism marketplace. 
• Learn how to tie in regional cuisine, stories, and authentic experiences that are thematically linked to culture and heritage.  
• To gain knowledge on how to effectively promote and market taste education and the successful means of educating the consumer on the source and story of the product.  
• To understand how to connect producers and consumers through educational experiences such as fairs, markets, and local events as a means to showcase products.  
• To learn of ways of illustrating the source of the products, allowing diners to learn more about the farm community and the farm-to-table concept during the experience.  
• To learn how to assume distinct roles in preparing the region for further market readiness, and work together to create unique experiences for the visitor (i.e. culinary and wine education sessions). 
• To learn about where cuisine and cooking schools are heading, markets for specialized short courses, and to discuss what types of research, learning activities, and technology do these institutions incorporate into their programs; how to modify versions into accommodations /restaurants.