Appetite for Travel

In putting this summer issue together, we thought it would be fun to write about food By: Kenneth Shapiro
Kenneth Shapiro
Kenneth Shapiro

In putting this summer issue together, we thought it would be fun to write about food. It was not that long ago that the average person would have been stumped if you asked them to name a famous chef. Today, with the growth of the Food Network, shows such as “Top Chef” and the rise of celebrity chefs, not only can most people name their favorite chef, they can practically recite his or her resume — including the chef’s techniques and specialties as well as the names of his or her cookbooks and restaurants. Likewise, culinary travel has become a major niche market, with experiences that go far beyond a simple cooking class or a wine tasting.

To begin our food theme this issue, we have the cover story, “A Taste of Travel” (page 10), which examines the latest trends and offerings in foodie travel. Also in this issue, you will find an on-site review of the Honolulu Star, one of Oahu’s top dinner cruises (page 22), as well as a story about Sita World Tours’ offerings in India (page 18) including tours that specifically focus on Indian cuisine.

After you have read through the issue, be sure to check out the companion stories on our website where we continue this theme with a story about culinary offerings in Canada’s Okanagan Valley and some favorite eating experiences in Seattle. Also, be sure to read about the TravelAge West editors’ Fave Five foodie experiences, including private dinners, a visit to a wine spa and more (TravelAgeWest.com/TAWEats).

While not all culinary travel packages may be directly commissionable, there’s no doubt that making clients aware of these experiences not only adds value to your services, but it shows your customers that you are a true travel expert. So, raise your glasses and toast to a delicious summer.
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