Gastronomy as a tourist attraction will again take centrestage in Tenerife from September 26th to 28th as the island hosts the second edition of “Culinaria”. The event is organised by Tenerife Cabildo and the Association of Chefs and Confectioners (Acyre Cana-rias). It will be held in the Tourism Development Centre of Costa Adeje (CDTCA) and the facilities of the Canary Islands Tourism Innovation Factory, FIT Canarias. The congress, which has the collaboration of the Government of the Canary Islands and Adeje council, is aimed at professionals in the kitchen, pastry and Horeca sector (hotels, restaurants, cafes, bars and catering) and also owners and managers of hotels and restaurants where many of these professionals perform their daily work. Minister of Agriculture, Livestock and Fisheries, Jesús Morales, pointed out that “gastronomy shapes our Canarian identity not only because it contributes to the generation and preservation of the landscape, but also because it has already become an indispensable element for understanding culture and the way of life in our territory.” Deputy Minister of the Primary Sector, Abel Morales, stressed the importance of this gastronomic event “whose objective is also one of the main objectives on which the Government of the Canary Islands has been working in this term: to value the cuisine and the local product as base of this kitchen, as an essential element of the tourist offer of the islands.” In this sense, through the” Grow Together “project, agreements have been signed with six hotel chains, asso-ciations of tourism companies and food distribution com-panies to promote the presence of agricultural production of the archipelago in tourist channels and have been carried out more than 1,900 promotional actions of Canarian products to date, in hotels, fairs and other events and large distribution, and 44 training actions in these productions. The president of Acyre, Pablo Pastor, recalled the success of the first edition of Culinary in 2016, “where almost 3,000 seats were available in the different presentations and workshops.” For its part, the vice president of the association, Juan Carlos Clemente, has advanced that 33 papers will be developed during the days of the congress “with which we want to value our products and the so-called ‘Atlantic Cuisine’ with which we should feel identified.” The objective of this con-gress is to promote gastronomy as an essential element of the tourist offer of the islands. According to the data of the survey on the tourist that visits Tenerife, the restoration is the main departure of visitors during their stay in Tenerife and contributes to the destination around 728 million euros. Along with food purchases, which represent 242 million euros per year, the total revenue received by the destination for this concept exceeds 970 million euros. The protagonism of Culinaria 2018 focuses on the variety and quality of the more than 30 technical activities, presentations, conferences and workshops run by experts of great prestige and that respond to the needs of professionals from the sectors related to gastronomy in general . The technical activities are complemented, in addition, by a fair section that will show machinery, products, equip-ment, technology and services aimed at the sector. Culinary Tenerife 2018 is consolidated as well as an effective tool for training, professional recycling, debate and knowledge of the new preparation and presentation techniques that are setting the guidelines for tourism gastronomy and that concentrates the attention of journalists, communicators and specialised bloggers.
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