1. Chef Craig Schmantowsky

2. Outline
Culinary Tourism
Europe and Central America
U.S. and Local
Conclusion
Dessert Demonstration

3. What is Culinary tourism?
 Culinary Tourism is not new
 Focuses on the search for and enjoyment
of prepared food and drink
 Culinary Tourism promotes all
gastronomic experiences
 It’s the pursuit of unique and memorable
eating and drinking experiences

4. Why is Culinary Tourism Important?
Nearly 100% of tourists dine out when traveling
Dining is consistently one of the top 3 favorite tourist
activities
The higher the total bill, the more likely the patrons
are tourists
Local cuisine is the #1 motivating factor in choosing a
destination

5. Who are culinary tourists?
 A culinary tourist can be a visitor who has traveled to
town specifically to dine at your establishment.
 A culinary tourist can also be a business traveler who
decides to dine at your restaurant.

6. How can you promote
culinary tourism?
 It is important that you take full advantage of your
regions culinary tourism opportunities
 Establishing yourself as a unique and memorable
dining destination

7. Examples..
 Novel notions-
 One of the main ideas is that tourists can get
something at your restaurant or in your town
that they can’t get back home.
 Your restaurant should capitalize on this idea by
identifying a local or regional specialty and
creating your own version of it.

8. Cont…
 Chef Demonstrations
 This is an easy ways to create an unforgettable dining
experience
 Enlist locals as culinary ambassadors
 One of the top questions tourists ask locals is, “where’s a
good place to eat around here?”

9. International Culinary Tourism
Association
 27 million leisure travelers have participated in
culinary related travel in the last 3 years in the US
 They spend approx: $51 billion annually on travel
related expenses including $12 billion directly on
culinary activities while traveling
 In the US, culinary tourists are more likely to be people
who are cultured and affluent

10. Cont…
 Culinary travelers are highly motivated to experience
unique and memorable dining experiences.
 They are also significantly more likely to research and
plan their trips using both print and online materials.

11. Culinary Events and Activities
 Business event planners should create unique
programs that cannot be experienced during leisure
travel.
 Cooking classes
 Visiting farmers markets
 Gourmet food shopping
 Participating in winery tours
 Attending wine festivals

12. Findings on Wine-Related Travel
 Wine travelers spend, on average, $937 per trip, with
about one-fourth of their travel budget going towards
wine-specific activities.

13. Top wine destinations include
 California (31%)
 New York (10%)
 Missouri (5%)
 North Carolina (5%)
 Oregon (5%)
 Pennsylvania (5%)

14. Findings on Food-Related Travel
 On average, food travelers spend $1,194 per trip, with
over one third of their travel budget going towards
food related activities.

15. Top food destinations include:
 California (14%)
 Florida (10%)
 New York (7%)
 Texas (6%)
 North Carolina (4%)
 Georgia (4%)

16. Europe and Central America

17. Italy Study Tour
 By experiencing Italian hospitality first hand, the
students will be given the opportunity to see and
compare Italian hospitality industry with that of the
United States.

18. Itinerary  Day 1- Depart to Florence
 Day 2- Dinner – Palazzo Leopoldo -
Ravioli
 Day 3- Breakfast Buffet, Excursion
to Siena - Culinary Lesson
 Day 4- Full Day Wine Excursion ,
Dinner Presentation

19. Itinerary cont…
 Day 5- Wine excursion to Castello di
Vicchiomaggio with lunch , Travel to Florence,
Dinner at a local restaurant
 Day 6- Half day walking tour of Florence,
Lunch and Dinner at a Local Restaurant
 Day 7- Full day excursion to Southern
Tuscany, Lunch and Dinner at a local
restaurant
 Day 8- Morning market tour of Florence,
Lunch and Dinner at a local restaurant
 Day 9- Breakfast buffet / check out / return
home

20. Students in Action

21. Costa Rica Study Tour
 The purpose of this faculty-led academic study tour is
to expose students to the hospitality operations of
Costa Rica, to gain an appreciation for cuisine and
cultures

22. Itinerary
 Day1- Travel Day
 Day 2- Guided tour / cooking class
 Day 3- CATIE Training Center / cooking
class
 Day 4- Visit Coffee Farm / Cooking
Class / Dinner reception at CATIE
 Day 5- Cooking class / Visit Cheese
factory

23. Itinerary Cont…
Day 6- Tour of Thermal
Waters Spa / cooking class
Day 7- Visit to Irazu Volcano
/ Reception at Bed and
Breakfast
Day 8- Return home to
Florida

24. U.S. and South Florida

25. Molecular Gastronomy
 Wikipedia – The study of physical and
chemical processes that occur in
cooking
 Harold McGee – Scientific study of
deliciousness
 Nicholas Kurti – Scientific
investigation of cooking whose
objective is inventing new dishes

26. Moto in Chicago
 If you think food is meant to be
experienced with all the senses, book a
table at Moto, home to Chicago's most
jaw-droppingly original dishes.
 Dining here with a five-course, seven-
course, and "gastronomic tasting
menu" of up to 18 courses.
 Sometimes the menu itself is edible.

27. Wylie Durfesne – WD 50
 2006 New York magazine’s 101 Best
Restaurants, WD-50 was awarded four stars
(out of a potential five) and was ranked
fourth restaurant overall.
 2007 The James Beard Foundation
nominated Wylie for Best Chef

28. South Beach Food and Wine Festival

29. South Beach Food & Wine Festival
Is a national, star-studded, four-day
destination event showcasing the talents
of the world’s most renowned:
 winemakers, spirits producers, chefs and
culinary personalities.

30. Statistics
 2002 attracted close to 7,000 guests
 2003 attracted 10,000 guests
 2004 attracted more than 20,000
guests
 Now in 2008 attracted close to
40,000 guests and raised $1.7
million for the FIU School of
Hospitality and Tourism
Management

31. Delray Garlic Fest

32. Statistics  The Garlic Festival has been held
every year since 1999.
 To date it has contributed over
$229,000 back to the
organizations that staff the event.
 Over 16 groups comprised of over
500 individuals that volunteer
their time, energy and hearts to
the Delray Beach Garlic Fest.

33. Statistics cont…
 33,000 people came to the Garlic Festival last year.
 The Delray Affair (crafts) is the largest event, but in a
close second is the Garlic Festival.
 Has been shown Nationwide on The Food Networks -
Unwrapped
 It has become a destination event

34. Attendance
 People come from all over to experience the Delray
Beach Garlic Fest.
 Attendance is made up of:
 22% Delray residents
 43% Palm Beach County residents
 11.4% Other States
 5% Elsewhere (Outside U.S.)

35. Conclusion…
 Culinary Tourism is a great way to increase tourism
generated revenue
 Strategic partnerships are key
 Growth potential
 Numerous alternatives
 What is Culinary Tourism all about?

36. Dessert Demonstration

37.  Vanilla Panna Cotta
 Caramel Sauce
 Chocolate Tuile
 Assorted Berries
 Lemon Foam

38. Panna Cotta
Ingredients:
2 cups Whipping Cream
3 oz Sugar
1 ea Vanilla Bean
2 ea Gelatin Sheets
1. Soften gelatin in bowl with cold water
2. Heat cream on low with sugar and vanilla bean. Stir
continuously until dissolved.
3. Add gelatin sheets, and pour into molds
Serves: 4-6

39. Caramel Sauce
Ingredients:
1# Sugar
2 oz Water
8 oz Heavy Cream
1 oz Butter
1. Place sugar in sauce pot add water to moisten
2. Cook sugar until golden brown.
3. Remove from heat and add heavy cream being sure to
whisk mixture to prevent it from boiling over.
4. Add butter and mix, set aside until needed.

40. Chocolate Tuile
Ingredients:
5 oz AP Flour
6 oz Powder Sugar
1 oz Coco Powder
6 ea Egg Whites – room temperature
4 oz Butter – melted
1. Sift together dry ingredients, place in mixing bowl with paddle
attachment. Add egg whites and mix until smooth.
2. Add melted butter and mix until smooth.
3. Spread the paste flat and even on a cookie sheet lined with
parchment paper.
4. Bake at 375’ F until golden done about 5 minutes.

41. Lemon Foam
Ingredients:
225g Lemon Juice
275g Water
30g Sugar
1.5g Lecite
1. Combine all ingredients in mixing bowl, use a hand held
blender and mix to incorporate.
2. Allow foam to stabilize, then collect.
Note: Lecite is a natural soy emulsifier ideal for making
foams