Manama: Bahraini chefs and international participants at the 9th UN Tourism World Forum on Gastronomy Tourism underscored the critical role of gastronomy in preserving cultural heritage, promoting sustainability, and driving economic development. According to Bahrain News Agency, the forum served as a platform to celebrate Bahrain's culinary traditions and explore how gastronomy can strengthen the global tourism sector. Bahraini Chef Nader Qannati expressed his pride in representing Bahrain on an international stage. "Being recognised as a Bahraini chef and representing my country is a great experience," he said. "It's an opportunity to showcase our traditional dishes and the rich food culture that can bring people from all over the world to experience Bahrain." Qannati explained how his masterclass would focus on reimagining Bahraini cuisine. "We're taking traditional dishes to a different level, demonstrating how they can evolve while preserving their essence. The sky is the limit," he said. Similarly, C hef Hessa Humood Al Khalifa highlighted the importance of the forum as a milestone for Bahrain's culinary identity. "It's wonderful that the UN chose Bahrain to host this edition of the Tourism and Gastronomy Forum," she said. "It's amazing to see people from all over the world coming together to experience Bahraini food, hospitality, and culture, and we also get to learn from them in return." Known for her creativity, Al Khalifa shared her passion for blending tradition with innovation. "When inspiration strikes, I go for it, combining creativity with culinary tradition," she said, referencing her efforts to incorporate storytelling into her dishes. The forum also attracted global participants eager to share and learn. Ludovico Hernandez, a professor and lawyer from Honduras, praised Bahrain's culinary scene for its "explosion of flavours" and cultural depth. "Food is a big part of culture, and I am hoping to take these learnings back to multiply the experience in my own country," he said. Hernandez viewed gastronomy as a powerful tool for developing tourism in countries like Honduras, adding, "I want to learn from every part of the world and apply those insights." Nehemiah Chikudza, Head of Training at Zimbabwe Tourism Authority, highlighted the forum's diverse representation as a valuable resource for learning and collaboration. "With the variety of people and the diversity represented here, this forum is perfect for us. We hope to gain insights from the plenary sessions and live gastronomy demonstrations by chefs," he said. Chikudza emphasised the potential of culinary tourism to enhance Zimbabwe's tourism offerings and attract global interest. The collective perspectives at the forum reflected a shared commitment to advancing gastronomy tourism as a tool for cultural exchange, economic development, and sustainability. By bringing together global and local voices, the event demonstrated the power of gastronomy to connect communities and create lasting impacts across borders.
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