Certified Culinary Professional and best-selling cookbook author
A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional and best-selling cookbook author. His wit and humor show through in his numerous cookbooks, making it fun and easy to understand culinary concepts. George guides home cooks on everything from cookies and pastries to cheesecakes, sauces, dressings, and rubs, and how to use a food processor.
How would you describe the current state of culinary tourism in the U.S.? Is demandgrowing, leveling off, or evolving in new ways?
I feel it is evolving in new ways. Tourists want to learn more about the cultures they are visiting through food instead of just the popular landmarks.
Compared to five years ago, how have traveler expectations around food-focused tours changed?
In past years, tours would be that of just tastings and samples of the local foods. Today, they want to learn the history and how to make those dishes from locals.
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Are travelers more interested in food as the primary reason for travel, or as an enhancement to a broader itinerary?
Both, if a traveler just wants an all-food experience, they seek those tours out. Many like to have food as part of the itinerary.
Are you seeing increased interest from first-time group travelers, solo travelers or younger demographics?
Mostly, first-time group travelers. People who have never traveled to Europe for my European-based tours. They want to learn the history and customs of the area, besides the food dishes.
Are regional or hyper-local food experiences outperforming classic destinations like wine country?
Wine country tours are very specialized, with a focus only on the wine. Local food experiences can incorporate wine and dishes that are local to the region you are touring.
What are the biggest operational challenges in running food-focused overnight tours today?
Making sure you have a backup plan for everything! Many countries have different holidayswhere everything is closed. If you plan a dinner in a village and they are closed, you always need backup plans for everything.
Which U.S. regions or destinations are seeing the strongest growth in culinary? What culinary travel trends do you expect to shape group tours over the next 2–3years?
Secondary cities are becoming very popular (St. Louis, San Diego, Santa Barbara, Ontario, CA, Seattle, etc.) The cost of lodging in these cities is lower than in the big metropolitan cities. (Potential upcoming culinary travel trends may include) pairing experiences with food such as food festivals, a day of touring historical Hollywood Haunts, with an evening at The Hollywood Bowl.
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