we are what we eat by chef myke tatung sarthou
DESCRIPTION
We Are What We Eat by Chef Myke Tatung Sarthou from Dine Philippines 2014 SoccsksargenTRANSCRIPT
The Food That We are:
Why developing Filipino cuisine
will allow us to achieve our full
potential as a tourist destination.
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.
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.
Developing local cuisine is one way to draw tourists and create a more interesting experience for a traveler.
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.
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.
What to watch out for
Avoid cliches
Embrace your uniqueness
Aim for world class
Tell a story
Reinterpret Reinvent
Transform the ordinary into extra ordinary
Blast from the past
Wow Them!
Total Experience
Play to your strengths. Play to change the game.
Thank you very much