culinary tourism

Find Chef Darren on his website.

Or on Instagram here.

Find Jonathan on LinkedIn.
Visit Jonathan's professional journalist page on Muckrack.
Explore Jonathan's YouTube channel.

Find Tammara on her university web page here.

Or on LinkedIn here.

Find Selassie on her website here. Anyone based in the USA or Canada who wishes to order a sampler of Selassie's chocolates, use code "WORLDFOODTRAVEL10" for a 10% discount.

Or on LinkedIn here.

This week Melissa welcomes the incredible author Patricia Schultz to the show. At a young age, Patricia took a life-changing trip to the Dominican Republic, fell in love with travel, and committed her life to experience as much as she could of the wonders of the world. Since that first trip, she's accrued passport stamps from over 150 of the 190 countries recognized by the UN. 

Patricia is a prolific traveler, and she's also a renowned travel writer. Most famously, she's known for her New York Times bestselling series, 1,000 Places to See Before You Die, which has encouraged millions of others to get out and see the world. 

Patricia recently released a new book: Why We Travel: 100 Reasons to See the World. While Patricia’s previous books delve into where to travel with practical logistics, this new book explores why we travel and how to make the most out of trips. 

And on Travel Hacks this week, Melissa highlights creative ways to prevent jet lag so that when you reach your final destination, you have the energy to explore and get the most out of your trip!

For more on Patricia’s new book, Why We Travel

Follow Patricia on Instagram 

Follow Melissa on Instagram.

Learn more about Indagare Travel.

Meet Brighde on LinkedIn or visit her website.

Meet David on LinkedIn or visit his website.

Find Tracy on LinkedIn or on her website here.

Find Roberta on LinkedIn or on her website here.

Find Royce on LinkedIn.

In this episode you will learn:

• How hotel guests have a different customer experience when the hotel owner lives in the hotel
• Why hotel guests are treated like family
• The power of the smile

Mentioned in this episode:

His Website

In this episode, you will learn:

• Why team sports teach useful life lessons.
• What to do when some of an area's best food & beverage products are not exported.
• How a "transition dish" can make some traditional foods more approachable for visitors.
• What you will discover if you follow the road less traveled.
• How to make your dreams a reality.

Discussed in this episode:

Find Martina on LinkedIn

Original Sachertorte

In this episode, you will learn:

• Why you should not fear change
• How dramatic negative life events can have life-changing positive effects
• How spas are just a very small part of "wellness tourism"
• Why consumers need to be aware of 'wellness washing'
• Why food is a cornerstone of wellness
• Why you should strive to leave a legacy
   

Discussed in this episode:

Wellness Tourism Worldwide
Find Camille on LinkedIn

In this episode you'll learn:

• There's no substitute for work experience - you've got to just do it.
• The earlier you get a start towards outlining your life's path, the better.
• Persist in what you want until you get it.
• Mistakes can be overcome - focus on how to improve and you will.
• How to maximize your experience (and even save a little money) at fine dining restaurants

Discussed in this episode:

Richard Bagnold Concierge Services
Major Foodie Dining Reviews

In this episode you'll learn:

• Why a destination needs to diversify its product portfolio to be competitive
• How the poison is in the dose - nothing in extremes gives great results
• How new technologies threaten culinary tourism experiences & what can be done to prepare for a sustainable future for our industry
• Why the personal touch needs to be preserved when you're trying to create an offer an authentic experience
• Why storytelling is important in service
• How food evokes specific memories

Discussed in this episode:

Bulgaria Wine Tours

This show is going to make you want to grab your passport and go! In this special double episode, Cherry Bombe Culinary Director Kia Damon interviews two cookbook authors whose new works will make you want to cook and travel. First, Chef Whitney Otawka shares the inspiration behind her first book, Saltwater Table: Recipes from the Coastal South. They talk oyster roasts, mangoes, and why Floridian food traditions need more love. And in the second half, we cover a very different destination. Kia talks with author Meredith Erickson about her first solo cookbook, which was six years in the works, Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops, and what makes Alpine cuisine so unique. 

And find out who Hallie Sharpless in Washington D.C. thinks is the Bombe. 

Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

In this episode you'll learn:

• Why too many visitors can ruin a destination’s authenticity & what to do about it
• Why we need to promote the value of hospitality careers, to industry, youth and the media
• How globalization has adversely affected the food-loving visitor experience
• Why food memories last so long
• What zero-sum thinking is and why it’s a bad deal for everyone
• How food can break down the walls of fear

Discussed in this episode:
Eric's links:
Chemeketa Community College
Eric on LinkedIn

In this episode, you will learn:

• How to be part of the solution not part of the problem
• Why you should take the road less traveled and don't be afraid where it leads. You'll surprise yourself.
• Not to be scared to make mistakes; it's the only way to learn
• To follow your heart and the money will follow after.
• That it's OK to chase the money for a short while, but have a Plan B.
• Why you should not ask for permission, rather for forgiveness
• How the benefits of food tourism ripple out to all areas of the economy.
• Why providers should not focus on creating just a product. Instead, they should create an experience. (This is similar to our Association's long-standing quote, "Serve a memory, not a meal).

Discussed in this episode:
John's links:
John on Academia.edu
John on LinkedIn