Rebecca Mackenzie's guest appearances

Rebecca Mackenzie

Radio Gorgeous

Destination On The Left

Lessons Learned in Marketing

The Half A Dozen Hospitality Podcast

The Seeking Growth Leadership Podcast

Jerry Seinfeld

Dennis Mortensen

Viveka von Rosen

Kevin Hayes

Brad Bodnarchuk

Jeremy Miller

Melanie Deziel

Ryan Gill

Lauren Toyota

Scott McGillivray

Erin Fairbanks

Mark Watson

Dale Richardson

Denise Lee Yohn

Jeff Toister

OwlTail

Passionate about the interconnection between food, agriculture, tourism, arts, and culture, Rebecca has been instrumental in developing tourism products, including Prince Edward County’s award-winning Taste Trail &amp; Arts Trail and the Culinary Tourism Alliance’s Feast On® certification program. In her role at the Culinary Tourism Alliance (CTA), Rebecca manages highly participatory and asset-based community development projects at the local, regional, provincial, and national levels. She oversees programming, partnership development and develops comprehensive marketing partnerships to increase awareness of Canada’s food tourism experiences. Rebecca contributes her expertise to a variety of industry boards, including the Tourism Industry Association of Ontario (TIAO) and the United Nations World Tourism Organization’s (UNWTO) Sustainable Development Goals Working Group. She has written the curriculum for Centennial Colleges Food Tourism Post Graduate Program, contributed chapters to the 2nd UNWTO Global Report on Gastronomic Tourism, and produced a chapter on Transforming the Terroir into a Tourist Destination to the Routledge Handbook of Gastronomic Tourism (release date of fall 2019). Rebecca completed a Master of Arts in Global Leadership at Royal Roads University in 2021 with a specific interest in sustainable tourism. She is a part-time professor at George Brown College in their Food Tourism Entrepreneurship program. Born and raised in Toronto, Rebecca spent her summers in rural Prince Edward County. In her grade 12 year, she sailed with West Island Colleges Class Afloat on a 156-foot-tall ship to 20 countries in Europe and Africa – an experience that rooted her passion for travel, adventure, and taste of place! Rebecca continues to split her time between Toronto (week) and Prince Edward County (weekends), sharing her adventures with her husband, two teenage sons, and silver labrador Blueberry. On this episode of Destination on the Left, I talk with Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance. In this enlightening conversation, Rebecca provides insightful definitions for culinary tourism and agri-tourism and shares her expertise on building partnerships and programs that are sustainable and beneficial for all involved.  What You Will Learn in this Episode:  How destinations can leverage culinary and agritourism to stand out by defining their unique selling proposition and sharing their stories Why successful culinary and agri-tourism programs are grassroots-driven, and DMOs should understand and own their particular taste of place to collaborate and showcase it to visitors What culinary tourism is and how it reflects the history, heritage, and culture of a place How marketing organizations can create a curated culinary tourism experience How the Maple in the County event encouraged collaboration, bringing together five maple syrup producers under one brand and encouraging local businesses to create maple-themed products and experiences Rebecca shares her insights and best practices for initiating and developing partnerships  The World of Culinary Tourism In this episode, Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance, dives deep into the world of culinary and agri-tourism. Mackenzie shares her insights on how destinations can truly stand out by defining their unique selling proposition and sharing the stories of the people who grow, raise and craft their tastes of place. As Mackenzie explains, the reality is that no two ingredients are quite the same, and the way they are processed or celebrated reflects the culture of that place. Successful culinary and agri-tourism programs are grassroots-driven, and business operators must fully understand and own their unique taste of place to collaborate and showcase it to visitors. By executing excellent multi-sensory experiences, destinations can leave lifelong impressions with visitors, ultimately keeping them competitive in a rapidly growing industry. So tune in to learn more about how to make your culinary and agri-tourism program outstanding in your field. History, Heritage, and Culture Rebecca explains that culinary tourism includes any travel experience where a person can learn about and consume food and drink that reflects a place’s history, heritage, and culture. While agritourism is primarily focused on the production side of food and beverage, culinary tourism goes a step further by providing visitors with an opportunity to taste the products grown and raised in the area. This immersive experience allows visitors to understand the nuances of grape growing, production processes, and the people involved in the destination. From visiting farmers’ markets and specialty food retailers to attending cooking schools and festivals, there are numerous ways to experience the taste of the place. Maple in the County We also discuss the development of the Maple in the County event over 20 years ago in Prince Edward County, Canada. The event brought together five maple syrup producers under one brand, encouraging local businesses to create maple-themed products and experiences. The first year saw almost 100 businesses participate, leading to increased tourism and visitors spending longer in the area. Resources:  Website: https://www.culinarytourismalliance.com/ LinkedIn Personal: https://www.linkedin.com/in/rebeccaleheup/ LinkedIn Business: https://www.linkedin.com/company/culinary-tourism-alliance/ Twitter: https://twitter.com/OntarioCulinary Taste of Place Summit: https://www.culinarytourismalliance.com/events-2/taste-of-place-summit Great Taste of Canada: https://www.culinarytourismalliance.com/great-taste-of-canada  We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more of. Here is a quick tutorial on how to leave us a rating and review on iTunes!: https://breaktheicemedia.com/rating-review/

Passionate about the interconnection between food, agriculture, tourism, arts, and culture, Rebecca has been instrumental in developing tourism products, including Prince Edward County’s award-winning Taste Trail &amp; Arts Trail and the Culinary Tourism Alliance’s Feast On® certification program. In her role at the Culinary Tourism Alliance (CTA), Rebecca manages highly participatory and asset-based community development projects at the local, regional, provincial, and national levels. She oversees programming, partnership development and develops comprehensive marketing partnerships to increase awareness of Canada’s food tourism experiences. Rebecca contributes her expertise to a variety of industry boards, including the Tourism Industry Association of Ontario (TIAO) and the United Nations World Tourism Organization’s (UNWTO) Sustainable Development Goals Working Group. She has written the curriculum for Centennial Colleges Food Tourism Post Graduate Program, contributed chapters to the 2nd UNWTO Global Report on Gastronomic Tourism, and produced a chapter on Transforming the Terroir into a Tourist Destination to the Routledge Handbook of Gastronomic Tourism (release date of fall 2019). Rebecca completed a Master of Arts in Global Leadership at Royal Roads University in 2021 with a specific interest in sustainable tourism. She is a part-time professor at George Brown College in their Food Tourism Entrepreneurship program. Born and raised in Toronto, Rebecca spent her summers in rural Prince Edward County. In her grade 12 year, she sailed with West Island Colleges Class Afloat on a 156-foot-tall ship to 20 countries in Europe and Africa – an experience that rooted her passion for travel, adventure, and taste of place! Rebecca continues to split her time between Toronto (week) and Prince Edward County (weekends), sharing her adventures with her husband, two teenage sons, and silver labrador Blueberry. On this episode of Destination on the Left, I talk with Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance. In this enlightening conversation, Rebecca provides insightful definitions for culinary tourism and agri-tourism and shares her expertise on building partnerships and programs that are sustainable and beneficial for all involved. What You Will Learn in this Episode: <ul> <li>How destinations can leverage culinary and agritourism to stand out by defining their unique selling proposition and sharing their stories</li> <li>Why successful culinary and agri-tourism programs are grassroots-driven, and DMOs should understand and own their particular taste of place to collaborate and showcase it to visitors</li> <li>What culinary tourism is and how it reflects the history, heritage, and culture of a place</li> <li>How marketing organizations can create a curated culinary tourism experience</li> <li>How the Maple in the County event encouraged collaboration, bringing together five maple syrup producers under one brand and encouraging local businesses to create maple-themed products and experiences</li> <li>Rebecca shares her insights and best practices for initiating and developing partnerships</li> </ul> The World of Culinary Tourism In this episode, Rebecca Mackenzie, the President and CEO of Culinary Tourism Alliance, dives deep into the world of culinary and agri-tourism. Mackenzie shares her insights on how destinations can truly stand out by defining their unique selling proposition and sharing the stories of the people who grow, raise and craft their tastes of place. As Mackenzie explains, the reality is that no two ingredients are quite the same, and the way they are processed or celebrated reflects the culture of that place. Successful culinary and agri-tourism programs are grassroots-driven, and business operators must fully understand and own their unique taste of place to collaborate and showcase it to visitors. By executing excellent multi-sensory experiences, destinations can leave lifelong impressions with visitors, ultimately keeping them competitive in a rapidly growing industry. So tune in to learn more about how to make your culinary and agri-tourism program outstanding in your field. History, Heritage, and Culture Rebecca explains that culinary tourism includes any travel experience where a person can learn about and consume food and drink that reflects a place’s history, heritage, and culture. While agritourism is primarily focused on the production side of food and beverage, culinary tourism goes a step further by providing visitors with an opportunity to taste the products grown and raised in the area. This immersive experience allows visitors to understand the nuances of grape growing, production processes, and the people involved in the destination. From visiting farmers’ markets and specialty food retailers to attending cooking schools and festivals, there are numerous ways to experience the taste of the place. Maple in the County We also discuss the development of the Maple in the County event over 20 years ago in Prince Edward County, Canada. The event brought together five maple syrup producers under one brand, encouraging local businesses to create maple-themed products and experiences. The first year saw almost 100 businesses participate, leading to increased tourism and visitors spending longer in the area. Resources: <ul> <li>Website: <a href="https://www.culinarytourismalliance.com/" rel="noopener nofollow" target="_blank">https://www.culinarytourismalliance.com/</a></li> <li>LinkedIn Personal: <a href="https://www.linkedin.com/in/rebeccaleheup/" rel="noopener nofollow" target="_blank">https://www.linkedin.com/in/rebeccaleheup/</a></li> <li>LinkedIn Business: <a href="https://www.linkedin.com/company/culinary-tourism-alliance/" rel="noopener nofollow" target="_blank">https://www.linkedin.com/company/culinary-tourism-alliance/</a></li> <li>Twitter: <a href="https://twitter.com/OntarioCulinary" rel="noopener nofollow" target="_blank">https://twitter.com/OntarioCulinary</a></li> <li>Taste of Place Summit: <a href="https://www.culinarytourismalliance.com/events-2/taste-of-place-summit" rel="noopener nofollow" target="_blank">https://www.culinarytourismalliance.com/events-2/taste-of-place-summit</a></li> <li>Great Taste of Canada: <a href="https://www.culinarytourismalliance.com/great-taste-of-canada" rel="noopener nofollow" target="_blank">https://www.culinarytourismalliance.com/great-taste-of-canada</a></li> </ul> We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more of. Here is a quick tutorial on how to leave us a rating and review on iTunes!: <a href="https://breaktheicemedia.com/rating-review/" rel="noopener noreferrer nofollow" target="_blank">https://breaktheicemedia.com/rating-review/</a>

Episode 325: Exploring the World of Culinary and Agri-Tourism, with Rebecca Mackenzie

Rebecca loves Canada and local edibles and she's passionate about helping people grow a “taste of place”.Rebecca shares her story of developing Prince Edward County’s award-winning Taste Trail and the CTA’s Feast On certification program. She and her team at the Culinary Tourism Alliance manage the annual Terroir Symposium and she works with clients around the world to Grow Food Tourism.In...

Rebecca loves Canada and local edibles and she's passionate about helping people grow a “taste of place”.Rebecca shares her story of developing Prince Edward County’s award-winning Taste Trail and the CTA’s Feast On certification program. She and her team at the Culinary Tourism Alliance manage the annual Terroir Symposium and she works with clients around the world to Grow Food <a href="http://Tourism.In" rel="nofollow" target="_blank">Tourism.In</a>...

LLM 90 Branding "a taste of place" with Rebecca Mackenzie 

I've been lucky enough now to sit down with a few of Canada's brightest culinary crusaders and Rebecca challenges for the top of that list. After years in the industry wearing many different hats, Rebecca has found herself caring for and curating the Ontario Culinary Tourism Alliance as the President &amp; CEO. While Rebecca's role and job title are impressive in there own right what I found more impressive was her openness, passion, and true care for this industry. After years in this industry, for most, it can spell burnout and an abrupt departure to do something else, anything but food. However, Rebecca has an undeniable passion to see food in Canada shine and she's doing an awesome job. Rebecca and her team are set to execute another Terroir Symposium in Toronto on May 6th of 2019. Where we can expect to see and hear from some of the countries most influential members of the hospitality space. An event that I am confident sets the standards, here in Canada, of what a food symposium should be. (Get your tickets here) I truly enjoyed my time with Rebecca and look forward to more opportunities to pick her brain and learn from her. Tune in to learn something from Rebecca today. ***Don't forget you can check out this podcast on YouTube as well*** https://youtu.be/7jwij8dA4us

I've been lucky enough now to sit down with a few of Canada's brightest culinary crusaders and Rebecca challenges for the top of that list. After years in the industry wearing many different hats, Rebecca has found herself caring for and curating the <a href="https://ontarioculinary.com/" rel="nofollow" target="_blank">Ontario Culinary Tourism Alliance</a> as the President &amp; CEO. While Rebecca's role and job title are impressive in there own right what I found more impressive was her openness, passion, and true care for this industry. After years in this industry, for most, it can spell burnout and an abrupt departure to do something else, anything but food. However, Rebecca has an undeniable passion to see food in Canada shine and she's doing an awesome job. Rebecca and her team are set to execute another Terroir Symposium in Toronto on May 6th of 2019. Where we can expect to see and hear from some of the countries most influential members of the hospitality space. An event that I am confident sets the standards, here in Canada, of what a food symposium should be. (<a href="/halfadozenhospitality/episode/%20https:/www.universe.com/embed2/events/2019-terroir-symposium-tickets-toronto-5MZGK2" rel="nofollow" target="_blank">Get your tickets here</a>) I truly enjoyed my time with Rebecca and look forward to more opportunities to pick her brain and learn from her. Tune in to learn something from Rebecca today. ***Don't forget you can check out this podcast on YouTube as well*** <a href="https://youtu.be/7jwij8dA4us" rel="nofollow" target="_blank">https://youtu.be/7jwij8dA4us</a>

Growing Food Tourism & Hi-Lighting Canada w/ Rebecca Mackenzie