Latest news with #culinarytourism
TTG
18-06-2025
- Business
- TTG
SunExpress adds 10,000 extra UK seats for summer 2025
Additional seats will be offered by SunExpress on the following key routes to Türkiye's most popular holiday destinations between August and October: London Gatwick – Antalya London Stansted – Antalya Bristol – Antalya Birmingham – Antalya Edinburgh – Dalaman SunExpress offers a range of fares to support the diverse needs of passengers, with a blend of different options including baggage allowances, seat reservations, check-in options and booking flexibility. The fares are offered in a bundle format so they can be tailored to customers' differing needs, providing increased choice and the potential for greater savings. In addition to 'summer sun and beach' travel, SunExpress caters for a number of other types of travel including cultural, archaeological, and culinary tourism, and sports travel. SunExpress is a value carrier with a strong presence on the Turkish Riviera and in Anatolia. The airline operates in a total of 237 routes to 92 destinations across 35 countries. Tickets are available now via or from travel agents.
The Independent
22-05-2025
- The Independent
What is bakery tourism? Top destinations to visit to find the ultimate sweet treat
Getting to know a destination is sometimes best done through your belly; swapping long guided walking tours for a cafe crawl, ditching the sightseeing for a supper or spending your cash on speciality drinks rather than in the shopping district. Tucking into the culinary culture of a location can tell you just as much about the area, its heritage, history and community as hitting up the local landmarks can. With the rise of bakery tourism on social media, it shows tourists are intrigued by handcrafted treats which can reveal an awful lot more about culture through their creative designs, flavours and skills – and willing to travel for good food. While heading to a city for a Michelin-starred meal or visiting districts for their street scene are likely the must-dos for most itineraries, a reputation alone seems enough to draw bakery-lovers in and encourage them to make the pilgrimage. It's the unusual baking techniques, hyper local produce specific to that area, and flavours that can't be replicated elsewhere that's driving those with a sweet (and savoury) tooth to travel such distances. From the Parisian patisserie, the Austrian coffee houses to grab and go street stalls in countries like India, the common thread is they're able to provide that all-important treat, which a local high street chain cafe just can't suffice. From kanelbullar, Swedish cinnamon bun, a pain au chocolat from Paris, to sourdough made in San Francisco, we have rounded up the best destinations to visit depending on your favourite bakery item. While it's not a comprehensive list, the original destinations of these snacks and popular bakery hot spots will inspire you on your next bakery world tour. Sweet pastries Arguably, the sweet pastry capital of the world stands strong in Paris, famed for its light and flaky treats such as the pain au chocolat, the humble croissant, the light and airy éclair, crème pâtissière and puff pastry-layered millefeuille, to name a few. Just as French fine dining has forever been rooted within the country's character, French pâtisserie holds an important place in its history and culture, stemming from the drive to master the art of pastry making and often driven by the bourgeoisie's desire to eat such delicate and sophisticated treats. To seek out some of the best of Paris' sweet pastries, La Maison d'Isabelle is known for its award-winning croissants, with a crispy exterior with a fluffy inside, or head over to L'Eclair de Génie for, you've guessed it, for unique and immaculately decorated light choux éclairs. The one nation that is a true contender to France' s sweet treat domination is of course, Austria. It's famed for its indulgent desserts and the high art of Viennese patisserie that has been shaped by the sugar addiction of the country's imperial courts, which later began influencing Paris' pastry scene with the rise of the Viennoiseries in the 1800s. One particular delicacy is the apple strudel, popularised in the country during the 18th century, which is made up of fresh apple, cinnamon, raisins and sugar, all wrapped in a blanket of paper-thin strudel dough that is light and crispy when baked. One of the top spots to sample the strudel for yourself is at Café Landtmann, a historic Viennese coffee house that serves apple strudel with whipped cream, vanilla sauce or vanilla ice cream. What these two countries have in common is that their bakes are centred around their love for coffee, Paris with its cafe culture its and Vienna with its trips to the kaffeehäuser (coffee house). This is no different in Italy, who often sip on an espresso accompanied by a sweet snack. If you are seeking a traditional Sicilian treat, check out I Segreti del Chiostro or Cannoli & Co on the island for a cannoli, a pastry consisting of fried pastry shell, that once bitten into makes way to a sweet ricotta filling, often topped with orange zest or pistachios. Another country where bakery crawls can more than fill up your city break itineraries is Denmark, home to the many-layered laminated sweet pastry, also inspired by Viennoiserie tradition and known locally as a spandauer. This sweet snack is often topped off with a dab of custard cream or jam in the middle, with some of the most premium pastries of this kind found in Hart Bageri or Juno in Copenhagen. Moving away from the grab-and-go pastries we may pick up in between city sightseeing or for an afternoon coffee pick-me-up, Spain is the place to visit to devour authentic churros, far better than the bag you will get at any fun fair or seaside pier in the UK. More specifically, fans of these fried choux pastry fingers should take a trip to Madrid, where Chocolatería de San Ginés has been satisfying customers since 1894 with its churros, paired with thick hot chocolate to dip in. For a pastry that sits within the verges of sweet and savoury, Greece 's bougatsa breakfast food is traditionally made of filo pastry filled with a semolina-based custard or cheese, topped with sugar or cinnamon depending on the region. If you are in Thessaloniki, grab a slice at Bantis or Giannis, or head to Crete, where travellers have raved about the bougasta from the bakeries Chania or Iordanis. Similar to the bougasta, the traditional Arab dessert Knafeh also plays with sweet and savoury flavours, using spun pastry dough named kadayif, layering with cheese before soaking in a sweet sugar syrup. Variations are made in Palestine using Nabulsi cheese, which is also popular in Jordan, and in Hatay, Turkey, which uses mozzarella-like Hatay cheese. Dubai Chocolate, which is currently having its moment on social media and has sparked supermarkets across the globe to sell their versions, is inspired by the Palestinian dessert knafeh, using shredded pastry inside its bars. Fans of egg custard tarts need look no further than Portugal, whose crispy yet creamy pastel de nata have inspired recipes all over the world. Many visitors to Lisbon head straight to Pastelaria Aloma for their award-winning takes on these classic delights. Savoury pastries If you prefer a savoury snack over a sweet treat, bakeries do not discriminate when it comes to spotlighting salty and spicy pastries, filled with aromatic vegetables or layers of cheese, among their baked goods. If lots of filling is what you are after, Spain, South America and the Philippines have mastered this with the empanada, a stuffed pastry, either baked or fried, that is filled with meats, cheeses and vegetables, or even sweet ingredients, depending on what region you visit. One area that is famous for its empanadas is Salta, Argentina, where bakeries will often fire their patties in clay ovens to achieve a charred crust on the outside, found in spots such as La Salteñeria and Doña Salta. A distant cousin of the empanada can be found much closer to home in Cornwall, whose pasties are a holiday favourite of those visiting the county. While there is some debate as to whether its true origin should be attributed to neighbouring Devon, the pasty has remained an important part of the area's heritage, used by tin miners as its thick crust made it easy to eat without cutlery. The traditional Cornish pasty wraps beef cubes, potatoes, swede and onion in a thick blanket of shortcrust pastry. While it's hard to name all the best Cornish pasty joints in the region, Sarah's Pasty Shop in Looe and Philps Pasties in Marazion are known for their generous fillings and handcrafted goods. Much like the pasty, the UK is also known for its pie heritage, popularised on the Isles in the Middle Ages. Each year, pie shops and bakeries around the country compete in the British Pie Awards, and 2025's supreme pie of pies champion went to the deep-filled donner kebab pie found at Boghall Butchers of Bathgate in West Lothian, Scotland. Away from the UK, there's hundreds of variations of the simple pie. Among the most loved is samosas in South and West Asia, which vary from region to region, and are mostly found at street stalls stuffed with meat, vegetables and spices, tucked within a crisp pastry crust, which make for a quick snack Over in Latin America, the pastel is also a popular street food in Brazil, very similar to an empanada, but often it has a thinner crust and is deep-fried for a crispy finish. A twin to Greece's bougatsa is börek (thin flaky filled pastry) popular across Turkey, the Middle East, and the Balkans. One location renowned for its spinach börek and recommended by critics is Buregdžinica Bosna in Sarajevo, Bosnia and Herzegovina, forever busy with people pining for a slice of its meat-filled or spinach and cheese pastries cooked in crispy layers of flaky filo, topped with yoghurt. Bread Over in Australia, two bakery chains named Bakers Delight and Brumby's are known for their cheesymite scroll, using an Aussie classic, yeast extract Vegemite spread, and pairing it with melted cheese wrapped up in a swirl of bread dough. If you are looking for a more high-end version of this Australian delicacy, the sophisticated Lune Croissanterie (also known for its exceptional croissant creations) sells a cheese and Vegemite escargot pastry, filled with Vegemite béchamel and gruyère cheese. If you are looking to sample a sweeter version of Australia's scroll, the best place to travel to would be Sweden to indulge in a cinnamon bun, known locally as kanelbullar, during a fika coffee break. The buns are created using a long string of cinnamon-spiced pastry dough wrapped into a ball, bound by a sticky-sweet cinnamon syrup, and topped with pearl sugar. In the capital, Stockholm, Robin Delselius Bageri sells traditional and innovative buns, while over in Gothenburg, Café Husaren attracts people from all over for their giant buns. While not as sticky and sugary as the Swedish kanelbullar, the UK has its slightly spiced treat: the hot cross bun. Made with warming cinnamon, nutmeg and allspice, it's peppered with dried fruit and a cross is piped over on the top. The UK and other countries have eaten this bun traditionally as part of breaking fast on Good Friday to commemorate the crucifixion of Jesus. To seek out this bread bake, head to Loafing or the Redbournbury Watermill & Bakery in St Albans, which created the Alban Bun, a precursor to the hot cross bun, are popular places to pick up these traditional treats. While it's always tempting to pick up a sweet treat at a bakery, home-baked bread in the form of warm loaves, crusty rolls, and soft and fluffy baguettes also attracts foodies far and wide, whether sitting in for a generously filled sandwich or simply tearing off bites en route to the park. Bagel lovers should consider a trip to Montreal in Canada for their famous boiled hand-shaped bread, with signature poppy-seed, sesame or cinnamon and raisin bagels found at St-Viateur Bagel. For a city break centred around baguettes, the obvious choice is Paris, where boulangeries, such as Utopie, sell their well-known French sticks sprinkled with sesame seeds. If you are seeking the perfect slice of sourdough to accompany your avocado toast in the morning, a trip to San Francisco is in order, where Tartine has perfected the art of sourcing the right grains and fermenting process to create a whole grain loaf with a crisp, dark crust. Cakes and other treats If pastry or bread is not your thing, and you would prefer to lose yourself in the sweetest of sweet treats, it's best to pursue the locations prized for their cakes and other sorts of sugary confectionery. Your first stop should be the USA, the masters of taking everything to the next level. Brownies hail from Chicago, specifically the Palmer House Hotel, whose cafe still sells their fudgy glossy creation, using dark chocolate, walnuts and apricot preserve. Over in New York's SoHo neighbourhood, it's the source of the flaky, sweet amalgamation of a croissant and a doughnut, lovingly known as the cronut, created by pastry chef Dominique Ansel. Europe also has its fair share of pulling in the cake lovers, with sponge cake delicacies from the British Victoria sponge, to the black forest gateau in Germany. Unfortunately, Café Schäfer in Triberg, which was famed for its authentic black forest cake, closed in 2020, but this cherry-fuelled sponge is also sought after at Café König in the German town of Baden-Baden. Aside from its formidable pastry reputation, Austria's sachertorte (chocolate glazed cake) is well worth getting on a plane for alone. Hotel Sacher in Vienna is the place to head for this glossy chocolate cake – which was first created to appease an Austrian prince – where traditional Viennese coffeehouse sells slices of this sought-after sponge. While there is so much to choose from in Paris when it comes to baked goods, with hundreds of boulangeries and patisseries, a long-time favourite is the madeleine – small traditional shell-like shaped sponge, often eaten as an afternoon tea snack. Head to Le Comptoir de Madeleine or Mado à Paris to indulge in the light and airy cakes, or if you want to forego sponge altogether, seek out Ladurée or Pierre Hermé for macarons, another star in the Parisian confection crown.
Forbes
18-05-2025
- Entertainment
- Forbes
Tasty Summer Food Festivals Highlight London's Dynamic Culinary Scene
London's summer food festivals will attract hordes of foodies. Taste of London Often overlooked as a top culinary destination, London is pulling out all the stops in order to position itself as a world-class city for foodies. With culinary tourism expected to reach $1.8 trillion by 2027– thanks in part to lively food festivals where travelers can dive deeper into the destination's culture– London is a strong contender for travelers looking to enjoy authentic food experiences. This summer the city will host a number of iconic foodie events, including the Taste of London Food Festival (June 18- 22) and Hampton Court Palace Food Festival (Aug. 23-25) where guests can sample a variety of dishes, from rich lobster risotto to decadent sushi pieces. Taste of London has unveiled a stacked lineup featuring top chefs, exclusive culinary experiences and some of the capital's most-loved restaurants. The event returns to Regent's Park for five indulgent days of feasting, flavor and festivities, showcasing the hottest spots of the city's drinking and dining scene. Joining an already mouth-watering program of restaurants, Soho's favorite fish and seafood haunt Manzi's, chicken, caviar and champagne hotspot Bébé Bob and one of London's favorite Italian food destinations Eataly announce their Taste of London debut. Exclusive masterclasses and live demonstrations to be led by BAFTA award-winner Big Zuu, Michelin-starred chef Woongchul Park, Great British Menu-winning chef James Cochran, author of Healthyish cookbook Emma Petersen, Maslow's executive chef Tom Cenci and over 30 more industry icons. Numerous high profile chefs will showcase their skills. Taste of London These exciting additions join an incredible culinary lineup for this year's event as elegant Japanese and Korean restaurant Akira Back, highly anticipated Lore of the Land by Guy Ritchie, Catalonian all-day dining experts The Campaner and Empire Empire, the sister restaurant of Gunpowder offering a tribute to India's seventies scene, also make their debut at Taste of London. New restaurants are joined by returning festival favorites such as Malaysian street food trailblazers Roti King, contemporary Sicilian-inspired Norma, modern smokehouse Hotbox and Chinatown's beloved Dumplings' Legend. Each restaurant will serve up its signature dishes all week, including a festival exclusive, only available at Taste of London. The Uber Eats Daily Specials also return for 2025, bringing some of the city's hottest new concepts to Taste for one day only throughout the festival. The event serves up a scrumptious treat for the tastebuds. Hayley Bray for Immediate Media Back at the Palace for its 12th anniversary, the Hampton Court Palace Food Festival is once again a crowning event of the summer season. The event brings together artisan and boutique food and drink businesses, serving up a scrumptious treat for the tastebuds featuring mouth-watering street food from around the world, pop up bars, lawn games, lively bandstand music and a wide range of fun activities for all ages. Visitors can step into a foodie paradise featuring high-quality ingredients from honeys and oils to spice & sauce seasoning and BBQ rubs, delectable street food from Peru, Korea, India, Turkey, Scandinavia and more. The festival boasts stunning artisan ice creams, moreish fudge, chunky flapjack and macarons for those with a sweet tooth, plus delicious drink brands with unique flavorings. Visitors can feast on over 20 incredible street food brands. Hayley Bray for Immediate Media Beside an array of food and drink producers, visitors can feast on over 20 incredible street food brands. From fresh dough pizza to handmade dumplings and gyoza, crispy buffalo chicken and vegetable curries to tender smoked meats and vegan duck wraps, there is truly something for every palette. Guests are treated to an upscale experience. London Marriott Hotel County Hall For those looking for a quintessentially British experience, London Marriott Hotel County Hall offers the perfect home base after a full day of indulging in the city's eats. Located steps away from iconic landmarks like Big Ben and The London Eye, the 5-star hotel boasts spacious accommodations, an indoor pool and more. Nestled in the historic former City Hall, which dates back to 1922, the hotel features 241 elegantly designed guestrooms, including 35 newly introduced balcony rooms and suites that bring guests even closer to London's captivating skyline. The hotel's 12 unique event spaces, located within a self-contained wing, provide an inspiring and historically rich setting for every occasion, from private dining to grand celebrations. Guests can relax and recharge in the luxurious indoor swimming pool or the exclusive M Club, reserved for suite guests and Marriott Bonvoy members. It's also home to the renowned Gillray's Steakhouse & Bar, featuring premium cuts of beef complemented beautifully with their signature Gillray's Gin (with 100 additional gins on tap). The award-winning Afternoon Tea in the historic 20th century Library adds a royal touch. With stunning views across the River Thames, Gillray's Steakhouse & Bar sets the perfect backdrop for enjoying a culinary experience centered around its fresh cuts of meat and renowned gin collection. Each ingredient is locally sourced within 150 miles from the restaurant using Kent and Essex based farms. Together, the restaurant and local father-son butcher hand select each prime cut with love and aged to perfection. Not to be missed is Gillray's Gin, an exclusive London dry gin with a well-balanced juniper profile and notes of citrus that can be paired well with signature steak. Each month, a new gin is highlighted, inviting guests to explore unique varieties, from local London distilleries to the glaciers of Iceland. With over 100 selections of gin to choose from, the bar's team has crafted a bespoke menu of classic and contemporary cocktails to cater to all tastes around the world. Executive Chef Jamie Welch has been working in the industry for 21 years. He joined Marriott in 2003 as a Demi Chef de Partie at Meon Valley. In 2011, he became Sous Chef at Grosvenor Square subsequently becoming Executive Chef. Welch was instrumental in building the food and beverage team at Marriott Hotel Sisli Turkey as well as pivotal to the success of Marriott Grosvenor Square's meeting space and catering concept Meetings Imagined, which later rolled out globally. Not just a destination for fish and chips, London's eclectic food scene is drawing rave reviews from visitors across the world. No matter your preference, from street food to gourmet offerings, you'll find it throughout this world-class city.
Forbes
17-05-2025
- Business
- Forbes
5 Quirky Dining Experiences Luxury Travelers Are Booking In 2025
At Ithaa Undersea Restaurant, guests dine beneath circling sea creatures. Culinary tourism is the leading driver of luxury travel for 2025, The Marriott International's Luxe Landscapes Report found. Similarly, Hilton revealed that half of global travelers book restaurant reservations before their flights, while nearly 1 in 5 will travel specifically to seek out new restaurants or culinary experiences. This trend is something that luxury travel ecosystem, ASMALLWORLD, is witnessing firsthand across its portfolio. The company's partner business, The World's Finest Clubs, which provides priority access to a selection of premier international dining and nightlife venues, is seeing restaurant bookings overtake club bookings for the very first time, with 4 in 5 bookings being made outside the member's home city, while traveling. Additionally, ASMALLWORLD Events, which hosts over 800 global gatherings for members each year, has recorded a 30% increase in culinary-themed event reservations in the past 3 years from members while traveling abroad—a further sign of growing demand for culinary experiences away from home. But it's not just viral restaurants or typical fine dining that foodie travelers are seeking in 2025, but immersive, one-of-a-kind culinary adventures. Intrepid supper clubs are set to be one of the biggest travel trends of 2025, according to Conde Nast Traveller. These dining experiences are centered around adventurous eating, bringing people together to explore bold, unusual or global cuisines, in quirky settings. 'While elegant dining still has its place, today's luxury travelers are building itineraries around unique, story-rich experiences that offer a sense of surprise and discovery,' says Zain Richardson, CEO of ASMALLWORLD. 'Whether it's dining beneath Arctic auroras or spearfishing their own dinner alongside conservationists, these travellers are in search of meaning and memories that linger long after the trip has ended. 'The most fascinating aspect is how these experiences are reshaping the geography of luxury foodie travel,' Richardson adds. 'A decade ago, a luxury hotel needed multiple world-class restaurants to compete. Today, one extraordinary dining concept can put an entire region on the map for our clientele." For anyone looking for immersive, adventurous dining experiences this year, ASMALLWORLD has lined up 5 of the most intrepid for 2025. Richardson says: 'Ithaa Undersea Restaurant offers an unforgettable dining experience five meters below the ocean's surface, where guests enjoy gourmet tasting menus surrounded by panoramic views of vibrant coral reefs and marine life.' This intimate underwater venue creates a sensation of dining inside an aquarium, with schools of tropical fish and rays gliding overhead as you savor European cuisine with Maldivian influences. 'Giraffe Manor in Kenya is unique for its historic charm and the extraordinary opportunity to share breakfast with a resident herd of wild giraffes that poke their heads through the windows for treats,' says Richardson. Gentle giants help guests finish their breakfast at Giraffe Manor. Set in a 1930s manor house, guests can enjoy their morning coffee and pastries while these gentle giants participate in the experience. 'Kamatha Restaurant at Uga Ulagalla in Sri Lanka immerses diners in authentic royal recipes and traditional Sri Lankan cuisine, served in a pavilion set in the middle of a working rice paddy, with ingredients sourced from the estate's organic farm and local producers,' according to Richardson. Kamatha Restaurant at Uga Ulagalla in Sri Lanka immerses diners in authentic royal recipes and traditional Sri Lankan cuisine. This dining experience connects guests directly with Sri Lanka's agricultural heritage, allowing them to enjoy the rhythms of rural life while sampling dishes prepared according to centuries-old recipes from the island's royal courts. 'The Cruise Train Seven Stars in Kyushu, Japan, is one of the most unique dining journeys in the world,' Richardson says. 'Travelers move through scenic landscapes aboard an exclusive sleeper train, where Japanese and Western culinary traditions are served in exquisitely designed suites for just a handful of guests.' The Cruise Train Seven Stars in Kyushu, Japan, is one of the most unique dining journeys in the world. The train's dining car showcases seasonal ingredients from each region it passes through, prepared by master chefs in a tiny onboard kitchen. The experience is so coveted that guests need to enter a ballot just to try and secure a ticket. 'At Secret Bay in Dominica, the Lionfish catch & cook experience invites guests to sustainably spearfish invasive lionfish with local fishermen and then learn to prepare their fresh catch into a delicious meal, combining adventure, conservation, and culinary discovery,' Richardson says. Guests enjoy an environmentally responsible dinner at Secret Bay. This hands-on experience helps combat an environmental threat while teaching participants about sustainable fishing practices and Caribbean cooking techniques.
Travel Daily News
12-05-2025
- Business
- Travel Daily News
Tourism Enhancement Fund launches groundbreaking culinary programme
Tourism Enhancement Fund launches Sous Chef Development Programme in Jamaica, to upskill hospitality professionals and boost its culinary tourism appeal through international certification. MONTEGO BAY, JAMAICA – In a bold step that signals a new chapter for Jamaica's tourism industry, Minister of Tourism, the Hon. Edmund Bartlett, officially launched the Sous Chef Development Programme on May 8 at the Hilton Rose Hall Resort. This pioneering initiative is being implemented by the Jamaica Centre for Tourism Innovation (JCTI), a division of the Tourism Enhancement Fund (TEF). The 12-month programme, which commenced on May 5, brings together 25 sous chefs from six of Jamaica's leading hotel chains in an unprecedented show of collaboration. Designed to strengthen the island's culinary capacity, the initiative seeks to upskill tourism workers while enhancing the country's appeal as a global gastronomic destination. 'I am passionate about human capital development. That is why I have been in tourism so long – the people,' said Minister Bartlett. 'Nothing else defines my stewardship in tourism over the last 13 years more than the professionalisation of the sector – where our workers are equipped with stackable credentials that offer them mobility and portability.' The programme is being delivered through a strategic partnership involving the American Hotel & Lodging Educational Institute, the American Culinary Federation, and HEART/NSTA Trust. Upon completion, participants will earn two internationally recognised qualifications: the ManageFirst Professional credential from the National Restaurant Association and the Certified Sous Chef designation from the American Culinary Federation. Participating hotels in this inaugural cohort include Princess Senses the Mangrove & Princess Grand Jamaica, Iberostar Resorts, Hilton Rose Hall Resort & Spa, Jewel Grande Montego Bay, Grand Palladium Jamaica Resort & Spa, and Hyatt Ziva and Zilara Rose Hall. Structured into quarterly modules, the programme blends rigorous theoretical coursework with immersive practical training. It was launched with SERV Safe Manager training and certification, facilitated by Dr. Shelly-Ann Whitely-Clarke and Professor Kevin Scott of Go Global Food. Over the course of the year, participants will rotate through specialised culinary areas including pastry, garde manger, hot kitchen, specialty cuisine, classic soups and sauces, and butchery. On the academic side, they will explore topics such as foodservice cost control, hospitality and restaurant management, human resources management, and the principles of food and beverage management. During her address, Dr. Whitely-Clarke stated that the aim of the programme is to prepare candidates to become better leaders and managers within the culinary operations of Jamaica's tourism sector. 'We want to better equip them to become our Executive Chefs – that's the overall aim of the programme,' she explained. She also noted that the ManageFirst Professional credential validates a strong foundation in restaurant and hospitality knowledge, while the Certified Sous Chef designation confirms that candidates have reached a recognised benchmark of culinary skill and experience. Dr. Carey Wallace, Executive Director of the Tourism Enhancement Fund, addressed the participants and underscored the wider impact of their participation. 'Your responsibility is not just in your kitchen or hotel, but the entire region is looking at you. When you shine, you are lifting the entire Caribbean with you.' This landmark culinary initiative reflects TEF's enduring commitment to innovation, professional development, and excellence within Jamaica's thriving tourism industry.
