Crete’s Culinary
Sanctuaries
A
By Aurelia Smeltz
delectable way to discover
Crete and its distinctive
cuisine is by participating in
one of the finest programs
offered for food-culture
enthusiasts and students alike:
Crete’s Culinary Sanctuaries (CCS).
CCS offers a variety of annual
seminars on Cretan cuisine and
culture, conducted in Crete’s rural
communities, at historic sites, and
on organic farms in mountain regions
not usually visited by tourists.
locally-owned lodges, some of which
are featured in National Geographic for
best practices in sustainable tourism.
These seminars are unique not only
on Crete, but in the international
culinary scene because of their
intensity of purpose. CCS was
founded in 1997 by Nikki Rose,
a Greek American professional chef,
graduate of the Culinary Institute of
America, writer, and culinary seminar
director. She is also a responsible
travel adviser for projects in Brazil,
Cambodia, Europe, and the USA.
This is a culinary and cultural
immersion course emphasizing
sustainable tourism, organic and
biodynamic farming, olive oil
production and viticulture. It is
perfect for students in Culinary
Arts, Culinary Sciences, Hospitality,
and Nutrition. Participants learn
about the cuisine of Crete, which
is the basis for the healthful
Mediterranean Diet, along with
other aspects of the culture, such
as history, music and dance.
These unique seminars have changed
the lives of participants by enriching
their understanding of how the
preservation of culinary traditions
actually protects precious food
sources; this is called “sustainable
practices.” The seminars have also
contributed in very significant ways
to preserving and protecting Crete’s
precious cultural and natural heritage.
These are ambitious goals and
outstanding accomplishments. On the
one hand, Ms. Rose has recruited a
team of experts in the international
culinary and nutrition field as
teachers in her seminars and, on the
other hand, has gathered Crete’s
organic farmers, winemakers, chefs,
home cooks, gardeners, fishers, and
artisan food producers to be integral
participants. Those enrolled in her
seminars—the general public,
Students learn about research that
has been conducted on changes in
lifestyle that have occurred because
of the Mediterranean Diet. They go
on guided botanical hikes to learn
about native vegetation incorporated
into the diet and the importance of
conservation initiatives to protect
Crete’s biodiversity.
professionals or college students
who earn credits--go to the organic
farmers, the home cooks and the
fishers to learn from them in their
own environments.
The seminars change annually, but
here are examples of past events
that have been very popular:
Celebration of Crete’s Biodiversity
and Historic Food and Wine Routes.
For the general public, this seminar
offers a mix of healthful eating and
outdoor activity in regions of Crete,
where many residents live to be
a hundred years of age or more.
Participants traverse hillside trails,
observe wild thyme, sage, and
oregano, and experience local
wine-making festivals.
Before the evening meal, there is
a trip to the fishing docks, organic
farm or markets to select the food
that will be prepared and enjoyed
with villagers. The evening usually
ends with entertainment by local
musicians playing the Cretan lyre
and other instruments.
Study Abroad—The Mediterranean
Diet and Lifestyle--for university
students and profess