we are what we eat by chef myke tatung sarthou

The Food That We are:

Why developing Filipino cuisine

will allow us to achieve our full

potential as a tourist destination.

Because eating is an

indispensable activity, it provides not

only business opportunities, also a

perfect medium to make a profound

impact on the traveler, providing a

very compelling reason to return to

a destination.

Thus, Culinary Tourism emerges not just to

fulfill the need to eat, but to satisfy the travelers

desire to experience something new.

Food allows a tourist to experience a destination

from a deeper perspective and gain insights of its

culture and people.

Culinary tourism lures people into an adventure

beyond the locale.

Developing local cuisine is one way to draw tourists and create a more interesting experience for a traveler.

The effect of Globalization to local cuisine: Tastes and preferences of distinct cultures have

slowly merged and become in sync as global brands create products of global appeal.

Emergence of the global citizen, the breaking down of race, culture, national identity because of the emergence of the global citizen local market has to adjust to higher standards.

What do we do to stand out?

We embark on a journey inward through research and introspection and rediscover the uniqueness of our culture and evolve it through re-imagination, reengineering, and re-branding to make it world class for the global market.

What to watch out for

Avoid cliches

Embrace your uniqueness

Aim for world class

Tell a story

Reinterpret Reinvent

Transform the ordinary into extra ordinary

Blast from the past

Wow Them!

Total Experience

Play to your strengths. Play to change the game.

Thank you very much