The economic importance of tourism is undeniable. For many countries in the developing world, tourism is a significant source of revenue generation and therefore a major component of economic development, a relationship that rewards states when positive conditions such as a strong global economy exists. But what happens when negative conditions exist? What happens when things like terrorism exist? The impact of terrorism on the country’s economy may be immense, leading to unemployment, homelessness, deflation, and other economic and social ills.

The consequences extend beyond activities directly associated with tourism, particularly airlines, hotels and catering, to sectors that supply intermediate needs hence it can be said that all sector of economy are greatly affected. More specifically when it comes to international tourism. International tourism is presently playing as a major source of foreign currency. It has been recognized for its direct and indirect impact on government revenue, the country’s employment and summarily the country’s income.

But what happens when terrorism occurs. What effects will it bring? Negative repercussions follow. Terrorism brings multiplier effects, negative effects to be precise. Countries where the tourists came from will issue statement such as “unsafe for tourist travel.” Travel advisories issued by certain embassies warn their nationals against travel to places known to have been attacked by terrorists. Debates like terrorism vs. tourism have been undertaken by many scholars. Furthermore, as terrorism against tourists often involves international citizens, international terrorism is defined as “terrorism involving citizens or the territory of more than one country.”

However, these negative effects of terrorism are also true to domestic tourism. Incidents like kidnapping, unstable peace and order situation caused by domestic terrorists caused indirect effects like increased time, cost and inconvenience involved in travel because of added security arrangements. Regardless of the effects of terrorism, tourism is unlikely to decline overall. People place great importance on their holidays and are not likely to relinquish them easily. The more likely effect of terrorist attacks and other disasters is to the specific destinations or regions suffer a decline in tourism with travel moving to other locations. This is so because tourism and leisure travel are voluntary activities and because there are many alternative destinations to choose from, security concerns can have a greater impact on the choice of the destination.

It is a fact and a public perception that the cost of terrorism on tourism is realistically immeasurable. Take a particular case with what had happened to the trade centers in New York; data showed that it had resulted in 4 million less international arrivals worldwide in 2001 in comparison to the previous year. This is a concrete example of how it had introduced fear and caused unwillingness to fly on transatlantic flights showing that the tourist industry was affected on a global scale not just in America.

With all these situations mentioned, it can be concluded that it is a major concern that terrorists will always manifest an interest in the tourism sector. What is needed is a collective effort to protect this vulnerable yet very important industry and show greater resilience because this industry has been the provider of employment and economic prosperity in many countries. The tourism industry must be able to remain resilient in the face of adversity. It must always be prepared to counter its major opponent, and that is terrorism.

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Andreas Caminada, the chef of Schauenstein is considered one of the best chefs – if not actually the best – in Switzerland. He has been showcasing his culinary talents in Schauenstein Restaurant. This establishment is strategically located in one of the many castles of Domleschg Valley. This is where he has been working for more than 6 years now. Over the last few years, the restaurant has ceased to become the well-kept secret of the area. The culinary artistry of Chef Caminada had brought the attention of the world this small restaurant. It actually takes months before one can secure a table reservation. Needless to say, you should definitely get a reservation now if you want to dine at Schauenstein this year.

It was actually in the year 2005 when Chef Caminada was brought to the attention of the culinary world. Gault Millau awarded him with the “Discovery of the Year” title. He was named the “Rising Star of the Year” in 2007 and was awarded the “Chef of the Year 2008” award. At such a young age, he was able to accumulate all these recognitions and accolades. In fact, he is the youngest chef to have been given the Chef of the Year title by this favorite food lovers’ guide. He got 18 points out of 20 last year for his dishes at his 24-seater restaurant.

As a chef, Caminada is fairly inventive and adventurous, exactly what you would expect from a young chef. However, he can’t be regarded as wild because he knows his culinary boundaries. He knows when to stick to a certain technique or method. He knows how to make sure that his creations will come out delicious and harmonious, with all the ingredients complimenting one another. It is rare to find dissatisfied guests. Often, guests would come of the restaurant marveling at his talents.

Chef Caminada’s climb to the top was fast. In fact, you can say that he zoomed right into the 67^th spot. Indeed, Schauenstein is the perfect place to show his talents. And what incredible talent he has! The restaurant has only been around for six years or so and he has already been able to place it atop the culinary world, appearing in the list along with El Bulli and Fat Duck. That is a huge achievement for this young Swiss chef. But before he and his partner, Sieglinde Zottmaier, discovered this perfect location for Schauenstein, he had already led a rather interesting career. He has worked chef jobs in some of Europe’s finest restaurants including Hotel Walserhof, Bareiss Restaurant and Wiesengrund. Chef Andreas Caminada is still a young chef, and he has more tricks up his sleeves.

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Greetings to All,

I received the following inspirational poem from Chef Burges.

Thanks Chef Burges for your contribution.

MG

From the dawn of time, at the beginning of life;

He cut open a mammoth (prehistoric elephant) with a stone which was a knife.

Soon came the time before the writing of books;

There arose a need for the raw food to be cooked.

Descended from the heavens as prophet of taste;

To be the first “Chef”, was his destined fate.

Centuries have past and time never stood still;

You can never separate a Chef from his knife and his grill.

Dressed in his white armor, ready for war (in the kitchen);

If you are a real Chef, you always scream for more.

Our personal lives away from the kitchen are but a shame;

But you will never find a Chef who has his food to blame.

A passion to cuisine equaled by none other;

The only comparison is devotion to the child from his mother.

So my fellow Chefs as always we have taken life in our stride,

We are the Lions of a unique and an equaled pride.

So on days of stress & despair when you think all is over’

Rise, look straight & scream “Screw you world, I am a Chef (not human).

So you better move over”.

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The chef of Marcus Wareing at the Berkeley is one of the most famous chefs in U.K. today. His modern take on classical French cooking has won him countless accolades and recognition.

His Life Story

Marcus Wareing is a Lacashire native. He started his culinary career working at Savoy at the age of 18. His resume is fairly extensive. He has worked with several culinary superstars. He worked for three years at Le Gavroche alongside Albert Roux.

He also worked at Gordon Ramsay’s Aubergine restaurant as the sous chef for a year, but his career with this celebrity chef actually spanned more than a decade. He first met Ramsay at the start of his career, but he eventually ended up working alongside Ramsay six days a week for several years. He became the celebrity chef’s chief lieutenant.

He also opened several restaurants with Ramsay. These restaurants include L’Oranger which was opened in 1996 and Petrus in 1999. The latter restaurant earned countless awards. It grabbed the AA Restaurant of the Year in 2001 and it earned 5 rosettes in 2003. Marcus Wareing, himself, was voted Restaurateur of the Year in 2004. He is so good that he was even picked to cook for the Queen’s birthday as well. He prepared his custard tart dessert for Her Majesty’s birthday.

Cutting his ties with Ramsay, he took Petrus and renamed it Marcus Wareing at the Berkeley. This is a great achievement for him. For the first time, he got to place his name on the front door. He intends to make the restaurant the finest one in London. Perhaps, this will be easy for him to accomplish because despite the name, he is still working with the same team.

Breaking Ties with Gordon

One can never really talk of Marcus Wareing without eventually talking about the controversies surrounding his “break up” with Gordon Ramsay. This is something that was unimaginable several years ago. Today, it’s fairly common to hear Chef Wareing launching an attack on Ramsay. He has been quite vocal about his ill feelings towards his former mentor. He claims that working for Ramsay made him feel trapped and restricted. This is the sad ending to what was once a productive culinary partnership. They managed to earn 15 Michelin stars between them. It’s a sad end of a good partnership and friendship. Professionally, however, this works to the benefit of Chef Wareing. He was able to break free of Gordon’s shadow and make his own mark in the culinary world.

Chef Marcus Wareing Potted Shrimps Recipe
Recipe via Channel 4

Serves: 6

Ingredients:
400g peeled brown shrimps or Atlantic prawns, roughly chopped
Few drops anchovy essence or Worcestershire sauce
2 tsp lemon zest
2 tbsp lemon juice
2 tsp each finely chopped fresh chervil, parsley and chives
200g butter, melted
Slices of bread, for Melba toast
Baby spinach leaves, homemade vinaigrette and frisée leaves, to serve

Method:
How to make potted shrimps
1. Pat the shrimps or prawns dry then place in a bowl and mix with the anchovy essence or Worcestershire sauce, lemon zest and juice. It shouldn’t need any seasoning but check to see. Stir in the mixed herbs.

Tip
For a more contemporary look, mix the shrimps with softened butter and press the mixture into 5-6cm ring moulds, then turn each one out on to a bed of leaves. But for those who don’t have ring moulds, we recommend you serve the potted shrimps in little pots.
2. Divide the shrimp or prawn mixture into six small ramekins or individual dishes and pour over the melted butter. Allow to set in the fridge, but remove at least 15 minutes before serving so the butter is spreadable.

3. To make Melba toast, toast some sliced bread, then cut off the crusts. Run a knife through the middle of each slice to make two wafer-thin slices. Cut the toast into triangles, then grill or bake for a few minutes until lightly golden and curled.

4. Dress the baby spinach leaves and frisée with some vinaigrette and serve on side plates with Melba toast.
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