The document describes the 15-year history of interventions by the Greek Academy of Taste to promote Cretan cuisine in tourism. It began with seminars teaching restaurants how to cook Cretan dishes, which sparked interest. Later interventions established theoretical frameworks, certified restaurants, modeled gastronomic tourism, and trained certified restaurants. Over time, Cretan olive oil and wine industries grew and more regions promoted local cuisines. The latest interventions saw the region of Crete take responsibility for certification programs and a hotelier adopt an all-inclusive model using only local Cretan products, which received positive feedback.

1. Your logo
here
Greek Academy of Taste
Greek Academy of Taste
Incorporating Cretan Cuisine in
the tourist product: 15 years of
interventions
This project is co-financed by the ERDF and made possible by the
INTERREG IVC programme
The contents reflect the author's views. The Managing Authority is not liable for any use that may be made of the information contained therein

2. Your logo
here
Greek Academy of Taste
Initiation: Intervention 1 (1997)
• Seminar for Cretan traditional cuisine
• Three chefs teach how to cook Cretan in
restaurants and hotels.
• 69 traditional recipes
• The projects gets grand publicity
• A revolution starts overnight
• G.A.T. is created
• G.A.T. funding member of the C.I.C.M.
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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3. Your logo
here
Greek Academy of Taste
Intervention 2: Theoretical infrastructure
• Ritual of the professional table
• Intercultural dialogue on creation and
tradition (alias: the role of professionals in
local cuisines)
• Training professionals
• Fight for the olive oil, wine, distillates
• Encouraging other areas to follow
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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4. Your logo
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Greek Academy of Taste
In the meanwhile..
• Organizing public events for traditional cuisine
• Educating public on Cretan Diet
• Cretan cuisine becomes a fashion in
restaurants
• Restaurants start to abuse Cretan cuisine
• Other areas (Macedonia, Pelion, Cyclades)
become aware of local cuisines
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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5. Your logo
here
Greek Academy of Taste
Intervention3: Certifying restaurants (2005)
• Designing a certification project for Greek
Cuisine for the N.T.O.G. (2000)
• Designing and Implementing CONCRED
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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6. Your logo
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Greek Academy of Taste
Intervention 4: Applied Infrastructures
• Modeling gastronomical tourism
• Cooking lessons
• Club gastronomique de la cuisine cretoise
• Mediland
• Gastronomic press trips
• Training the certified restaurants
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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7. Your logo
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Greek Academy of Taste
In the meanwhile..
• Restaurant certification systems spring one after the
other
• Cretan olive oil exports boost (2006…)
• Agrotourism and alternate tourism cluster
• Wine producers cluster and open for the public
• Hoteliers present “Cretan corners”
• Our ritual for the Cretan table is adopted
• Aegean cuisine and Greek breakfast movement
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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8. Your logo
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Greek Academy of Taste
In the meanwhile..
• Research shows confusion of tourists about what is
Cretan Cuisine
• The publicity of Cretan Diet is fading, replaced by
the artificial “Mediterranean Cuisine”
• The Greek authorities adopt the “Mediterranean
Cuisine” concept.
• T.V. shows make cuisine popular and Greece has
now 10.000.000 cuisine experts
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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9. Your logo
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Greek Academy of Taste
In the meanwhile..
• We declare in public that the time for
patriotism has ended. We are looking for
the businessmen who want to profit from
Cretan Cuisine.
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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10. Your logo
here
Greek Academy of Taste
Intervention 4: The Region assumes its
role
(2011-2012)
• The Region of Crete is led to assume
responsibility for Cretan Cuisine and
Cretan Diet
• Unification of all the certification programs
under the Region of Crete (2012)
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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11. Your logo
here
Greek Academy of Taste
Intervention 5: The Ultimate Intervention
• After 15 years, ONE hotelier (1500 beds) decides
to offer all inclusive services, exclusively with
Cretan or, Greek premium products. He negotiates
rates for this concept and gets positive feedback.
• The services are accompanied by events related to
the Cretan culinary culture and green activity
• I was invited to design and implement the new
gastronomical concept
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
11

12. Your logo
here
Greek Academy of Taste
Intervention 5: Gastronomic Cruise
• The Gastronomic Cruise through the
Mediterranean cuisines sailed on the 1 st of
April 2012.
• The comments on Trip advisor and Holiday
check are triumphant
• The hotel has very high occupancies
• The cost (April) is lower than expected
This project is co-financed by the ERDF and made
possible by the INTERREG IVC programme
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