| Crete's Culinary Sanctuaries About Us Our objective is to preserve cultural and culinary traditions and promote sustainable organic agriculture and tourism. We work with local experts in related fields to help keep their traditions alive. Our network of chefs, sustainable organic farmers, botanists, eco-lodge owners, outdoor adventure specialists and many others, work together to present an invaluable and memorable experience for our visiting friends. |
Nikki Rose, Crete's Culinary Sanctuaries Founder and Director, is a Greek-American professional chef
and writer. She is a graduate of the Culinary Institute of America and has worked in fine dining
establishments and cultural-culinary education in Paris, San Francisco, New York and Washington, DC.
She explored Greece for over 10 years before settling down in her grandmother's homeland of Crete in
1998 to form Crete's Culinary Sanctuaries.
Nikki has designed and hosted distinctive culinary arts preservation seminars since 1996, featuring
chefs from The White House, The Culinary Institute of America, Johnson & Wales, the International
School of Confectionery Arts, Grand Rapids Community College, the Belgian Embassy in Washington,
DC, The Ritz-Carlton, and premier restaurants. Her programs are approved by the American Culinary
Federation for Continuing Education credits and have been professionally videotaped for educational
purposes.
Nikki was assistant cookbook editor at the Culinary Institute of America, working on professional and
commercial cookbooks. She contributed to “Thirty Secrets of the World’s Healthiest Cuisines” (John
Wiley & Sons). Her published articles, upcoming book and documentary focus on traditional cuisine,
culture, sustainable agriculture and environmental issues. Articles have appeared in Slow Food,
Athens News, Responsible Travel.com, Sustainable Travel International, the Center for the
Advancement of Foodservice Education, Greek Circle Magazine, and Stigmes (Crete) Magazine, among
many others. CCS worked with Television New Zealand on their culinary travel series "Taste Takes
Off." See the Home page of our website for updated news and seminars in which CCS has participated.
Crete's Culinary Sanctuaries programs cover the whole picture of Crete: culture, natural beauty,
organic food and gardening. “Intensive cultural immersion experiences,” is how Nikki defines the
programs. A decade ago, Nikki developed these “on location” seminars where classes are conducted in
residents’ kitchens, gardens, olive oil factories, vineyards or ancient sites. Presentations are by local
experts who have a proven track record in cultural preservation projects and sustainable tourism action
programs. Over the years, CCS has expanded its all-local network to include 40 small businesses and
individuals throughout the island.
CCS is a benchmark for best practices in sustainable travel (aka responsible travel) by international
conservation and humanitarian organizations, including the World Tourism Forum for Peace and
Sustainable Development and the World Travel and Tourism Council.
Nikki frequently speaks about eco-agritourism (aka sustainable travel or responsible travel) at
international conferences and is an advisor for start-up programs, authors and researchers on the inter-
related topics of responsible travel as a means to help solve social and environmental issues.
CCS 1-Page Description
Click here for a list of our Network Participants.
Also, take a look at our Articles section for news about our projects.
* * *
What makes our programs special?
Since the Minoan era, Crete has been known for its ideal climate and agricultural products. Tourism has
helped struggling farmers in the short-run, but at a great cost to the natural habitat, resources and
traditional trades. We work directly with local people who are committed to preserving traditional trades
and promoting sustainable development and organic agriculture. Together we strive to protect Crete’s
natural beauty and resources to share with generations to come. The value of agrotourism and
ecotourism is to experience a foreign land’s wild nature and unique, unfamiliar customs, sights, scents
and sounds -- to embrace a place for what it is.
We are members of ECOCLUB, Responsible Travel, the Organic Consumers Association,
Slow Food, Sustainable Travel International, and the American Culinary Federation, among other
organizations.
See Sustainable Travel International website for information about ST
www.sustainabletravelinternational.org
and writer. She is a graduate of the Culinary Institute of America and has worked in fine dining
establishments and cultural-culinary education in Paris, San Francisco, New York and Washington, DC.
She explored Greece for over 10 years before settling down in her grandmother's homeland of Crete in
1998 to form Crete's Culinary Sanctuaries.
Nikki has designed and hosted distinctive culinary arts preservation seminars since 1996, featuring
chefs from The White House, The Culinary Institute of America, Johnson & Wales, the International
School of Confectionery Arts, Grand Rapids Community College, the Belgian Embassy in Washington,
DC, The Ritz-Carlton, and premier restaurants. Her programs are approved by the American Culinary
Federation for Continuing Education credits and have been professionally videotaped for educational
purposes.
Nikki was assistant cookbook editor at the Culinary Institute of America, working on professional and
commercial cookbooks. She contributed to “Thirty Secrets of the World’s Healthiest Cuisines” (John
Wiley & Sons). Her published articles, upcoming book and documentary focus on traditional cuisine,
culture, sustainable agriculture and environmental issues. Articles have appeared in Slow Food,
Athens News, Responsible Travel.com, Sustainable Travel International, the Center for the
Advancement of Foodservice Education, Greek Circle Magazine, and Stigmes (Crete) Magazine, among
many others. CCS worked with Television New Zealand on their culinary travel series "Taste Takes
Off." See the Home page of our website for updated news and seminars in which CCS has participated.
Crete's Culinary Sanctuaries programs cover the whole picture of Crete: culture, natural beauty,
organic food and gardening. “Intensive cultural immersion experiences,” is how Nikki defines the
programs. A decade ago, Nikki developed these “on location” seminars where classes are conducted in
residents’ kitchens, gardens, olive oil factories, vineyards or ancient sites. Presentations are by local
experts who have a proven track record in cultural preservation projects and sustainable tourism action
programs. Over the years, CCS has expanded its all-local network to include 40 small businesses and
individuals throughout the island.
CCS is a benchmark for best practices in sustainable travel (aka responsible travel) by international
conservation and humanitarian organizations, including the World Tourism Forum for Peace and
Sustainable Development and the World Travel and Tourism Council.
Nikki frequently speaks about eco-agritourism (aka sustainable travel or responsible travel) at
international conferences and is an advisor for start-up programs, authors and researchers on the inter-
related topics of responsible travel as a means to help solve social and environmental issues.
CCS 1-Page Description
Click here for a list of our Network Participants.
Also, take a look at our Articles section for news about our projects.
* * *
What makes our programs special?
Since the Minoan era, Crete has been known for its ideal climate and agricultural products. Tourism has
helped struggling farmers in the short-run, but at a great cost to the natural habitat, resources and
traditional trades. We work directly with local people who are committed to preserving traditional trades
and promoting sustainable development and organic agriculture. Together we strive to protect Crete’s
natural beauty and resources to share with generations to come. The value of agrotourism and
ecotourism is to experience a foreign land’s wild nature and unique, unfamiliar customs, sights, scents
and sounds -- to embrace a place for what it is.
We are members of ECOCLUB, Responsible Travel, the Organic Consumers Association,
Slow Food, Sustainable Travel International, and the American Culinary Federation, among other
organizations.
See Sustainable Travel International website for information about ST
www.sustainabletravelinternational.org
 | |  | |  | |  | |  | |  | |  | |  | |  |
email: info@cookingincrete.com
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved.
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved.