NIHOTOUR’s gastronomy event, panacea to promoting Nigerian cuisines for export – Chief Alabi
The observance of the annual World Sustainable Gastronomy Day by the National Institute for Hospitality and Tourism (NIHOTOUR) in Nigeria has been identified as a sure way of promoting Nigeria’s array of exquisite cuisines for export to the global community.
According to a statement by NIHOTOUR’s director, media and public relations Ahmed Mohammed Sule, the chairman, Board of Trustees of the Federation of Tourism Associations of Nigeria (FTAN), Chief Samuel Alabi said this in an interview he granted Africa Travel Herald as a Special Guest and recipient of NIHOTOUR’s Fellowship Award at the just concluded 2022 World Sustainable Gastronomy Day hosted by the Institute in Abuja.
He noted that the event was unprecedented in the history of the industry, and in particular, the hospitality sector.
According to him, the food exhibition, and the skill acquisition programs embarked upon by NIHOTOUR across the country, is empowering the youths to export not only the skills they acquire, but the Nigerian cuisines in the form of establishing Nigerian kitchens abroad.
The FTAN BOT chairman said he was amazed at the varieties of Nigerian dishes displayed at the exhibition booths of the six geo-political zones of the country packaged by NIHOTOUR, adding that “I don’t know that we have varieties of food…even from the South West that am from, I found out that there are cuisines that I have never seen before, I tasted them and they were wonderful.”
He concluded that the gastronomy day exercise was a worthwhile venture that government must support and promote annually.
Speaking further to the Africa Travel Herald, he commended the foresight of the director general of NIHOTOUR, Nura Sani Kangiwa, who came up with the ideas and innovations that are putting the sector in remarkable limelight, adding that this is what you get when you put professionals in the right leadership position to head.
According to Chief Alabi, he was impressed with lots of things at the gastronomy day event, “The attendance of foreign embassies was very amazing; the creative and ingenuity of the Mobile Kitchen was another awesome sight to behold; and above of all, the manner and way the director general conducted himself, moving about his staff and guests to ensure orderliness with a degree of humility, noting that other CEOs would have sat bossily and watch things unfold just anyhow. ‘I must say am impressive and give kudos to NIHOTOUR to have made this happened.
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