As Morski writes on the 18th of March, 2019, yesterday one of the most important gastronomic congresses in the Republic of Croatia – the Chefs’ Stage, began. The gastronomic event has been taking place in the historic Dalmatian city of Šibenik from the 18th to the 19th of March, and has been attended by the State Secretary of the Ministry of Tourism, Frano Matušić.
This Šibenik-based gastro event, which brings together some of the greatest names of both the Croatian and the international gastro-scene, has created discussions on a number of issues related to gastronomy and the hospitality sector, with the aim of linking those who work in tourism, hoteliers, manufacturers, suppliers, influencers, and all other types of professionals within the industry, as well as all enthusiasts of a high quality gastronomic scene.
At the very beginning of Šibenik’s Chefs’ Stage, the importance of gastronomy for Croatian tourism was pointed out by the longtime Croatian Minister of Tourism, Gari Cappelli:
”As many as 93 percent of tourists take part in some kind of ”special experience of food and drink” during their trip, suggesting that today, gastronomy is a piece of content that can significantly affect the perception of an entire destination and influence the level of satisfaction guests have with their overall tourist experience. Croatia is successfully building its image as a high quality gastronomic destination, which is best acknowledged by our recognition by the world renowned Michelin and Gault & Millau guides, and with further connectivity with local producers and building ”stories and experiences” related to our eno-gastronomic products, Croatia can become one of the gastro icons of Europe,” Capelli stated.
During the two day Chefs’ Stage, there were numerous panel discussions, masterclasses with well-known chefs, and lectures on gastronomy with the beautiful backdrop of Šibenik adding to the ambience. Among other things, the panel related to the project of linking the food-processing sector and the tourism sector through the establishment of local production systems and the territorial branding of the Republic of Croatia as a recognisable gourmet destination. It is a project aimed at positioning Croatia as a gastro icon affirmed through local foods, authentic tastes, and diverse cultural heritage, and for that purpose an action plan for the development of gastro tourism will soon be presented.
The panel titled “What Croatia needs” was attended by Secretary of State Frano Matušić, who himself emphasised the fact that gastronomy is one of the foundations of the development of year-round tourism. He said that according to research by TOMAS Summer 2017, gastronomy was highlighted as one of the main motivators for the arrival of guests in Croatia. Namely, according to that piece of research, as many as 29 percent of respondents emphasised gastronomy as a motive for making Croatia their choice.
”A large contribution will be given by the Competence centre which will, through networking and cooperation with powerful foreign centres, contribute to strengthening the quality of education in the tourism and hospitality trade, which will ultimately affect the quality of our country’s gastronomic offer,” concluded Matušić.
The second edition of the largest gastronomic congress in this part of Europe – Chefs’ Stage, brought 50 Croatian and 33 international chefs and other professionals together in Šibenik over a two day period, with products being presented by 70 Croatian producers and winemakers, along with the presence of representatives of various gastro-oriented international media.
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