EUROPEAN REGION OF GASTRONOMY AMBASSADORS Dzintars Kristovskis Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be about that.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Maurizio Zanella East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Francisco de Calheiros Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Carme Ruscalleda Catalonia is committed to raising the quality of local cuisine and food products.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Montserrat Garrido Romera Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Robert Palmer European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.
EUROPEAN REGION OF GASTRONOMY AMBASSADOR Wassim Hallal Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.
The first edition of the European Young Chef Award, organised by IGCAT in November 2016 at EUHT StPOL hospitality school in Sant Pol de Mar Barcelona, raised a strong interest in international and national Spanish press, also thanks to the presence of celebrity chef Joan Roca as Chair of the
Catalan Michelin-starred chefs Joan Roca and Carme Ruscalleda offered advice to and shared their experiences with European Young Chef Award 2016 finalists in a Round Table following the competition, explaining how they support and nurture young culinary talents. The event took place in Sant Pol de Mar, Barcelona at EUHT
Young chef Stamatios Misomikes from South Aegean (Greece), European Region of Gastronomy 2019, has been awarded the title of European Young Chef 2016 by an international jury chaired by celebrity chef Joan Roca. Misomikes’ dish obtained the first prize after a tough competition gathering young talents from different Regions of
Worldwide renowned chef Joan Roca chaired the international jury selected to crown 2016 European Young Chef and enthusiastically expressed his support to the main theme of the competition: promote and preserve cultural and food diversity. Organised by IGCAT at EUHT StPOL hospitality school in Sant Pol de Mar, Barcelona, the
A new book, Food and Power in Hawaiʻi: Visions of Food Democracy, explores the diversity of food challenges faced by the state. Edited by Aya H. Kimura and Krisna Suryanata of the University of Hawaiʻi at Mānoa’s College of Social Sciences, this rich compilation of case studies by island scholars
Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism) hosted the Hospitality Sustainability Board Game, the inaugural activity of the Dubai Sustainable Tourism Initiative. Designed by Dubai Tourism in collaboration with Emirates Wildlife Society-WWF, Roya International and Insignia, the game was created as an educational tool for Dubai’s hospitality industry
Spanish culinary magazine Saber y Sabor creates expectations for the European Young Chef Award 2016, organised by IGCAT and to be held in Sant Pol de Mar, Barcelona on 14 November 2016 at EUHT StPOL hospitality school. Read more
At the World Travel Market 2016 in London, the leading event for the global travel industry, euronews spoke to Edward Zammit Lewis, the Maltese Minister of Tourism, about how his country aims at turning into a year-round destination not just for sunbathing but also for culture. “We are investing a
On October 20, the program of the European Region of Gastronomy 2017 title of the Riga-Gauja region (R-RG) was presented at the Eighth Partners Forum of the Riga Tourism Development Bureau (RTDB). It has been based on the “Wild at Plate” concept and includes several dozen new events scheduled throughout
