Haitian Have a Beautiful Way of Expressing Themselves. The Role of Haïtian Culture and FOOD

Haitian Have a Beautiful Way of Expressing Themselves. The Role of Haïtian Culture and FOOD

There are certain speakers who have the secret of keeping their audience in suspense, grabbing their attention and keeping them interested for a long time. At the first Tourism Innovation Summit in Haiti, there were plenty of them. BOOK NOW

In a panel on the role of Haitian cuisine and culture as a way of highlighting Haiti, Chief Stephanne Durand, Carl Almonecy, Angie Bell, and Danielle SAINT-LOT propelled the atmosphere to its peak. The good quality of the interventions, the bursts of applause, the interaction of the public, as well as the content of the speeches, made brilliant by this panel.

To start from the beginning, what would be the role of Haitian culture and cuisine in tourism?

While arguing with a standard definition of an association in culinary matters, Chef Stephane answers that cooking, in particular, is one of the elements when one wants to highlight a country.

For her part, Angie Bell believes that talking about culture is talking about an entire people. Culture promotes tourism of a country.

On the other hand, Chef Stéphane affirms to anyone who is interested that there is no equal to Haitian cuisine in the Caribbean region. “It’s our spices, the love we put in cooking and the combinations that make Haitian cuisine unique and different,” he stated.
The toxic relationship that exists between us and our culture (Voodoo for example) and what prevents us from making it a real tourist product, Danielle SAINT-LOT believes that the first branding must be done at home—local branding. Angie Bell said that we must learn to value ourselves before we ask others to do it. “We must respect old practices while we innovate at the same time,” says Mr. Durand. And what would be the place for modernization in the management of Haitian culture and gastronomy? BOOK NOW

Carl Almonecy sees this as a partnership where local companies and the state could come together to boost and innovate in the tourism sector. Taking the example of her company specialized in the production of pâté, Angie, thinks that the use of technology would help considerably in this direction.

Food has been steadily growing, ultimately transforming food tourism into the new global trend, even more so fueled by many unique food experiences posted on social media sites. Unlike conventional tourism, food tourism focuses on culinary experience—food and drink that are locally sourced, rather than mere sightseeing. Cultural Tourism (CT) is effectively a synonym for heritage or ethnic tourism—a way for travelers to access the charm of local communities’ traditions, folklore, spaces, and values. Haiti has many of these historic resources. However, our food is part of the heart of our success. It’s no secret that Haiti has the best food, organic, and well seasoned. As food tourism gains attractions around the world, Haiti is waiting for you to book your next flight to EAT. 

As food is a fundamental part of cultural experience, many believe that food tourism plays a vital role in promoting destination marketing. The internet is a leading source of information as well as inspiration for millennials.  Hotels and tour agencies can develop relevant content as part of their destination-marketing strategy. For instance, hotels can invest in their social media platforms, whether Facebook or Instagram, to feature tourist attractions and culinary hotspots. Many millennials love a good Instagram post. 

How can Haiti tap into this growing trend? We may not have the right answer to this question; however, we believe in investing in the right talents, hotels, tour operators, restaurants and others can grow not only their list of followers but curate the narrative of Haitian culinary delicacy.  BOOK NOW

To conclude, the culinary experience is becoming more and more a focus on traveling. As a new trend with a high amount of interest among the millennials, there are several digital marketing trends that hotels, restaurants, and tour agencies need to catch up to, focusing on content strategy and development. Furthermore, some believed that dining is not the ‘final destination’ for food tourists, instead, it is learning about where the food comes from and how it was produced—is the future of food tourism. In other words, there is an increasing request for a memorable cooking experience, and it is crucial for hotels and tour agencies to expand their culinary tourism choices to meet their customers’ demands and provide quality food tourism experiences. BOOK TO PARTICIPATE

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