TASTE OF PLACE PODCAST

Culinary culture and heritage podcast with Erik Wolf.

WHY YOU SHOULD LISTEN

We've just made some changes to our podcast, starting with Episode 69. The new "Taste of Place" name is more concise and meaningful. By now, most people understand "Taste of Place" - a term that we first coined nearly a decade ago. We are also changing our guest profile. With the new positioning, we will be focusing solely on chefs and makers, asking their take on culinary culture and heritage - the main reasons we food lovers travel. By makers, we mean people who make food and beverage products. Think cheesemaker, chocolate maker, barista, brewmaster, winemaker, baker, truffle hunter, farmer, etc.

Listen to the "Taste of Place" podcast for new knowledge and inspiring stories from some of the world’s most successful culinary professionals as they share with you their experience with culinary travel, as well as their thoughts on culinary culture and culinary heritage.  Whether you are a seasoned professional, an entrepreneur thinking about getting into culinary tourism, or a consumer with an interest in our industry, our podcast series will inspire everyone.

Interested in being a guest?

Or Listen Right Now in Your Browser - Click on Any Episode

Ep 68. Fred Lizee - Tout Est Possible

Fred Lizee - Tout Est Possible

by Erik Wolf • 10 Feb, 2024
In this episode, number 68, of The Business of Food Travel podcast, we speak with Fred Lizée. Fred is a tourism industry professional from France. He has been working in responsible adventure travel for 15 years, with professional experiences in Europe, Asia and Australia. He is passionate about outdoor expeditions, community travel and disruptive tourism projects. To that end, he created his own competition called the New Explorer Challenge to help train international students on the subject of sustainable adventure tourism. As you probably have guessed, Fred loves to travel and has visited 72 countries already.
Rico Mandel

Rico Mandel - Don't Be Afraid

by Erik Wolf • 03 Oct, 2023
In this episode number 67 of The Business of Food Travel podcast, we speak with Rico Mandel. In 2001, when the dotcom bubble burst and then September 11 hit, Rico's marketing business collapsed. After some soul searching, he decided to enroll in culinary school, an experience that changed his life. He worked in restaurants and catering, while building his contact networks and continuing marketing work in the hospitality industry. This eventually led him to create Miz En Place, an ecommerce platform that delves into the world of gastronomy through artisanal food and beverage products, experiences, and stories.
Chef Darren MacLean

Darren MacLean - Collaborate. Learn. Inspire.

by Erik Wolf • 19 Jul, 2023
In this podcast episode number 66, we interview Canada's Chef Darren MacLean.

Jonathan DeLise - Keep At It

by Erik Wolf • 06 Jun, 2023
Our latest podcast episode featuring New York City-based food travel journalist Jonathan Delise.
Picture of Jose Luis Santos

Jose Luis Santos - Work Builds Character

by Erik Wolf • 09 May, 2023
Our latest podcast episode featuring Jose Luis Santos from Ecostars and Ecofoodies.
Picture of Tammara Soma

Tammara Soma - To Each Their Own

by Erik Wolf • 11 Apr, 2023
Dr. Tammara Soma is a professor, researcher and teacher at Simon Fraser University in Vancouver, BC, Canada. When she is not teaching, she is busy running the food systems lab, a social innovation research lab tackling complex food issues. As the first hijabi professor at the university, Tammara often finds that her identity can be a point of tension. While she faces a lot of stereotypes as a visibly Muslim woman professor, she is optimistic that food is healing and can bring diverse people together. Originally from Indonesia, she is passionate about the role of food literacy in fostering belonging, identity, and in supporting environmental sustainability. Find Tammara on her university web page here . Or on LinkedIn here .

Selassie Atadika - Change: One Bite at a Time

by Erik Wolf • 25 Feb, 2023
After over a decade spent engaged in humanitarian work with the United Nations, and years of self-teaching in the culinary arts, Selassie Atadika completed her formal culinary course work at the Culinary Institute of America. Chef Selassie uses Ghanaian cocoa and chocolate as a base to feature the flavors and essence of Africa, to celebrate and preserve Africa's culinary heritage. A food systems advocate, she was a finalist in the 2019 Basque Culinary World Prize, within the top 100 in the Best Chef Awards 2020 - 2021, and a 2021 recipient of La Liste New Destination Champion Award for Africa. Find Selassie on her website here . Anyone based in the USA or Canada who wishes to order a sampler of Selassie's chocolates, use code "WORLDFOODTRAVEL10" for a 10% discount. Or on LinkedIn here .

Jacquie Chandler - Remember Recover & Restore

by Erik Wolf • 09 Feb, 2023
After a job moved Jacquie Chandler to Incline Village, Nevada on the north-shore of Lake Tahoe in the western USA, she began to notice a major conflict between the impact of tourism and the billion dollar financial designs related to the lake's preservation plans. And so began her foray into geotourism, becoming Lake Tahoe's liaison to National Geographic's geotourism mapping project. This volunteer position helped to guide the destination's stewardship and changed Jacquie's life journey, ultimately leading her to develop a blueprint for how to convert visitors to destination stewards. Find Jacquie on her website here . Or on LinkedIn here .
Show More
Share by: