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Dante pb panayotopoulos

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  • 1. Your logo here Greek Academy of Taste Greek Academy of Taste Incorporating Cretan Cuisine in the tourist product: 15 years of interventionsThis project is co-financed by the ERDF and made possible by theINTERREG IVC programmeThe contents reflect the authors 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 madepossible by the INTERREG IVC programme 2
  • 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 followThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 3
  • 4. Your logo here 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 cuisinesThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 4
  • 5. Your logo here Greek Academy of TasteIntervention3: Certifying restaurants (2005) • Designing a certification project for Greek Cuisine for the N.T.O.G. (2000) • Designing and Implementing CONCREDThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 5
  • 6. Your logo here Greek Academy of TasteIntervention 4: Applied Infrastructures • Modeling gastronomical tourism • Cooking lessons • Club gastronomique de la cuisine cretoise • Mediland • Gastronomic press trips • Training the certified restaurantsThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 6
  • 7. Your logo here 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 movementThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 7
  • 8. Your logo here 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 expertsThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 8
  • 9. Your logo here 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 madepossible by the INTERREG IVC programme 9
  • 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 madepossible by the INTERREG IVC programme 10
  • 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 conceptThis project is co-financed by the ERDF and madepossible 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 expectedThis project is co-financed by the ERDF and madepossible by the INTERREG IVC programme 12

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