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| Crete's Culinary Sanctuaries Press Release, April 2008 |
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email: info@cookingincrete.com
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved
www.cookingincrete.com
Copyright © 2004 Nikki Rose. All rights reserved
“CCS seminars provide tangible information about organic food production and healthy cooking
techniques that can be applied in classrooms or households in many regions of the world,” said Nikki
Rose, CCS Founder and graduate of the Culinary Institute of America. Seminar attendees discover
why Crete’s traditional healthy foodways are the focus of modern research and how to apply that
information.
“Reaching out to work with Nikki Rose and Crete’s Culinary Sanctuaries on this program was a natural
for us,” said Field to Plate founder, Amanda Archibald. “Field to Plate has its roots in authenticity and
sustainable food systems, and we purposely seek out partners who embody the same values and who
can design high quality food education experiences for professionals.”
Crete’s Culinary Sanctuaries is an internationally acclaimed program for best practices in responsible
travel and featured in the New York Times, National Geographic publications and many others. Field to
Plate is a nationally acclaimed company providing accredited programming to nutrition and culinary
professionals.
techniques that can be applied in classrooms or households in many regions of the world,” said Nikki
Rose, CCS Founder and graduate of the Culinary Institute of America. Seminar attendees discover
why Crete’s traditional healthy foodways are the focus of modern research and how to apply that
information.
“Reaching out to work with Nikki Rose and Crete’s Culinary Sanctuaries on this program was a natural
for us,” said Field to Plate founder, Amanda Archibald. “Field to Plate has its roots in authenticity and
sustainable food systems, and we purposely seek out partners who embody the same values and who
can design high quality food education experiences for professionals.”
Crete’s Culinary Sanctuaries is an internationally acclaimed program for best practices in responsible
travel and featured in the New York Times, National Geographic publications and many others. Field to
Plate is a nationally acclaimed company providing accredited programming to nutrition and culinary
professionals.
| Nikki Rose are featured in (brief listing): * National Geographic Adventure * The New York Times * National Public Radio * The Los Angeles Times * Lonely Planet Guidebooks * TV New Zealand * Islands Magazine * The Guardian (UK) * ResponsibleTravel.com * Slow Food * ECOCLUB * Sustainable Travel International * The Culinary Institute of America * American Culinary Federation * The Center for Advancement of Foodservice Education * Stigmes Magazine (Crete) * Hellenic Communications, Inc. * Organic Consumers Association |
Offer Immersion into
Crete, Greece, April 7, 2008. Crete’s Culinary Sanctuaries, an
internationally acclaimed educational program, has teamed up
with Field to Plate, a prominent US food education and events
Mediterranean Diet: Refreshing Your Understanding.
Translating it to the Plate. This accredited program is
designed for members of the healthcare, agriculture and
foodservice industries to sink their teeth into the Mediterranean
Diet, on site. Attendees meet producers of Crete’s cuisine on
their farms, in their villages and kitchens. Presenters are noted
organic olive oil and wine makers, fishers, artisan bakers,
cheese makers, beekeepers, botanists and herbalists. Six-day
seminars begin on September 28 and are limited to 12 people,
providing an intensive learning experience. Accredited by the
Commission on Dietetic Registration and the American
Culinary Federation for 35 Continuing Education Credits.
Crete, Greece, April 7, 2008. Crete’s Culinary Sanctuaries, an
internationally acclaimed educational program, has teamed up
with Field to Plate, a prominent US food education and events
Mediterranean Diet: Refreshing Your Understanding.
Translating it to the Plate. This accredited program is
designed for members of the healthcare, agriculture and
foodservice industries to sink their teeth into the Mediterranean
Diet, on site. Attendees meet producers of Crete’s cuisine on
their farms, in their villages and kitchens. Presenters are noted
organic olive oil and wine makers, fishers, artisan bakers,
cheese makers, beekeepers, botanists and herbalists. Six-day
seminars begin on September 28 and are limited to 12 people,
providing an intensive learning experience. Accredited by the
Commission on Dietetic Registration and the American
Culinary Federation for 35 Continuing Education Credits.
| USA: (415) 835.9923 |
