Crete's Culinary
Sanctuaries
Project Overview
| Project:
|
Educational
travel programs focusing on Crete’s culture, agriculture
and cuisine |
| Location:
|
Adele, Crete
near Rethymnon on the north-central coast |
| Dates: |
5-day seasonal
programs from April through December ($1,600/ground)
Annual 10-day intensive program, May 17-26, 2005 ($3,200/ground) |
| Organizers:
|
Nikki Rose,
pro chef, writer and established seminar organizer (also a Greek-American
who lived in Crete for 4 years and now divides her time between
the U.S. and Crete)
Kostas Bouyouris, agronomist and co-founder of the Mediterranean
Association for Soil Health, a non-profit organization based in
Crete |
| Teachers:
|
Residents
of Crete, including members of academic institutions, associations,
agricultural cooperatives and individuals with expertise in topics
we cover |
| Objective:
|
To rekindle
visitor interest in Crete’s culture and natural beauty,
while simultaneously supporting local groups actively working
toward that goal, to help curb the destruction of the island from
over-development and mass tourism |
| Attendee
Benefits: |
- A unique
opportunity to learn about Crete’s rich history and
culture through the voices of residents. Experts who will
guide visitors to ancient sites and remote areas that would
be difficult or impossible to visit or truly experience without
respected local guides
- Extensive
organic gardening and healthy cooking techniques.
- Cultural
immersion – to be a participant rather than an observer
of local life
- Discover
Crete’s natural beauty, flora and fauna during low-to-medium
level mountain treks. Participate in optional outdoor sports
such as rock climbing, paragliding and trekking along Crete’s
major gorges
|
| Attendee
Profile: |
- Travel,
Hospitality, Healthcare and Culinary-Retail Industry Professionals
and the Representative Media. Our programs are approved by
the American Culinary Federation, which confirms our high-standard
of programs.
- Professional
and Student Farmers
- Active
Culture, Nature, Gardening and Food Enthusiasts. Because our
programs incorporate archeology, culture, eco and agrotourism,
we can link these markets
- Programs
can be tailored to specific groups, but a diverse group can
encourage exchange of ideas.
|
| Alliances:
|
The Crete’s
Culinary Sanctuaries project is sustainable tourism in ACTION.
We are well-versed in sustainable tourism guidelines and instinctively
surpass general directives on ecotourism and agrotourism, based
on our “on-the-ground” knowledge of the issues. We
are members of ECOCLUB, Sustainable Travel International, Organic
Consumers Association, Responsible Travel, The American Culinary
Federation and Slow Food, et al. Nikki Rose has published over
20 articles to date in Slow Food. |
Related
Projects: |
A companion
book and documentary that mirrors our projects in Crete are forthcoming |
| Major Marketing:
|
National
Public Radio Auction, Presentations and Booth at the upcoming
Adventures in Travel Expos in Chicago, New York and Washington,
DC |
Click
here for sponsorship information
Click
here for a sponsorship application
|
