Food & Culinary Professionals

2017 Culinary Trip to Chile

Discover the Culinary and Cultural Treasures of Chile!
 
Our 2017 trip was to Chile

Link here for a video of the first trip!

A word from our FCP international trip chair, Marilyn Majchrzak, MS, RD:
 
How’s your appetite for travel? Join the Food and Culinary Professionals on the “Discovering the Culinary and Cultural Treasure of Chile” tour! 

You'll be immersed in a 7-night tour exploring the rich culinary and cultural heritage of Chile while earning continuing education credits along the way. As an FCP member, you can invite an adventurous food and travel friend, a fellow dietitian or non-FCP member to come along!

 
Chile spans nearly half the continent of South America and boasts an amazing variety of travel experiences from deserts to fertile valleys to glaciers. Chilean cuisine combines both Spanish and indigenous traditions and features local ingredients. Important later influences came from Germany, Italy, France and other European cultures.
 
Our group’s focus will be on Chile’s Central Valley region. In the culturally rich modern cosmopolitan capital of Santiago, we will explore the bounty at fresh markets and restaurants and its heritage sites. We’ll take daily excursions from Santiago into the surrounding valley areas, visiting food artisans and craftsmen, vintners and an organic agricultural project. We’ll also travel to the colorful coastal city of Valparaiso, a UNESCO World Heritage Site to get a feel for the culture, and savor the local seafood. 

With its long coastline, seafood is the main ingredient in Chile’s many dishes. Local crops are staples of each regional cuisine; they were used for thousands of years by native Indians before the Spanish arrived. Among the most important crops are maize, also known as choclo, quinoa and potatoes, which have been cultivated since pre-Inca times. Although it originated in Europe, olives from the north of Chile are widely used in local dishes. The fruits most popular in desserts include lucuma and chirimoya, which are native to Peru, and murtilla, endemic to Chile. Is your mouth watering yet?
 
The FCP tours are custom-designed for our members based on their feedback from past trips. We’re all looking forward to a wonderful experience that suits our food-loving tastes.
 
I look forward to seeing you on this great adventure. Let’s learn, earn and have a fabulous time together!

Download a copy of the final draft program here.