We Are What We Eat by Chef Myke Tatung Sarthou from Dine Philippines 2014 Soccsksargen

1. The Food That We are:
Why developing Filipino cuisine will allow us to achieve our full potential as a tourist destination.

3. Because eating is an
indispensable activity, it provides not only business opportunities, also a perfect medium to make a profound impact on the traveler, providing a very compelling reason to return to a destination.

4. Thus, Culinary Tourism emerges not just to fulfill the need to eat, but to satisfy the travelers desire to experience something new.
Food allows a tourist to experience a destination from a deeper perspective and gain insights of its culture and people.
Culinary tourism lures people into an adventure beyond the locale.

5. Developing local cuisine is one way to draw tourists and create a more interesting experience for a traveler.

6. The effect of Globalization to local cuisine:
Tastes and preferences of distinct cultures have slowly merged and become in sync as global brands create products of global appeal.
Emergence of the global citizen, the breaking down of race, culture, national identity because of the emergence of the global citizen local market has to adjust to higher standards.

7. What do we do to stand out?
We embark on a journey inward through research and introspection and rediscover the uniqueness of our culture and evolve it through re-imagination, reengineering, and re-branding to make it world class for the global market.

8. What to watch out for
Avoid cliches
Embrace your uniqueness
Aim for world class

9. Tell a story

10. Reinterpret Reinvent

11. Transform the ordinary into extra ordinary

13. Blast from the past

14. Wow Them!

15. Total Experience

16. Play to your strengths. Play to change the game.

17. Thank you very much