The VA TourismPodcast

CEO of IKAZE PCO Brenda Nyakira Anderson talks Innovation, MICE Restart and her Journey

In today’s episode, CEO and Managing Director of IKAZE PCO Brenda Nyakira Anderson shares her story on how the Rwandan-based Professional conference organizers had to shelve major events as a result of the coronavirus pandemic. Over 12 months into the pandemic, Brenda has led the team to adapt their business model to the new normal and introduce some novelty to the market.
Prior to founding Ikaze PCO, worked within the Commercial Department at the High Commission, and was responsible for attracting Foreign Direct Investment to Rwanda and expanding Rwanda’s export base; advising the Rwandan Diaspora about various business opportunities in Rwanda and the UK; generating new Investor leads for Foreign Direct Investment in Rwanda and advising on all areas related to the Investment Code of Rwanda.
Ikaze PCO targets inbound tourism, and in particular MICE Tourism with a strong focus on Conference and Incentive travel to Rwanda. They offer a single point of contact solution for event planners. This includes venue and accommodation sourcing, event website design and online conference registration, function planning and theming, audio visual and technical requirements.

Ghana's Strategy to Restarting Tourism revealed

Today’s episode is a fascinating conversation with the Director of Investments and Product Development at the Ghana Tourism Authority Ben Anane-Nsiah. He tells me Ghana is looking to diversify its source market with a focus on the African Market. He was the leader of the Delegation of Ghana’s trade and tourism mission to Rwanda which was facilitated by the Rwanda High Commission in Accra and the Rwanda Development Board.
 

Série de discussions sur la Gastronomie Africaine : La Cheffe Hanane Saïf Sohun nous parle de la Gastronomie Comorienne avec Franck Olivier Kra

La session d'aujourd'hui du Tour de la Gastronomie Africaine est une conversation fascinante sur la culture alimentaire Comorienne. Hanane Saif Sohun est née á Médine en Arabie Saoudite de parents Comoriens. Elle fait ses études primaires et secondaires à Moroni dans la capitale des Comores avant de partir poursuivre ses études supérieures en Tanzanie où elle s’est formée en anglais et dans le secteur de l’aviation. De retour aux Comores, elle devient agent de voyages dans une grande compagnie de la place avant d’être recrutée comme hôtesse de l’air. Elle travaille tout d’abord pour une compagnie nationale Comorienne avant d’être recrutée pour une compagnie aérienne Sud-Africaine pendant des années.
La passion d’Hanane Sohun pour la cuisine date de sa plus tendre enfance sous le joug familiale en regardant sa mère qui reste une référence indéniable pour elle jusqu’à nos jours, même si le côté autodidacte est ce qui l’a emmené à être chef gastronomique. Elle est donc fondatrice de Yummy Cuisine et Pâtisserie et un service traiteur qui lui permettent de faire connaître la gastronomie Comorienne tant au niveau national, continental qu’à l’international. Hanane Sohun est mariée à un Mauricien et est mère de trois garçons qui font d’elle une mère et épouse comblée.

Kenya's Najib Balala identifies 3 key Pillars for a sustained tourism sector recovery

Episode 67 of the VA Tourism Podcast is an exclusive with Kenya’s Cabinet Secretary of Tourism & Wildlife Hon, Najib Balala. He discusses how Kenya's tourism sector managed the effects of the coronavirus Pandemic and identifies 3 pillars as essential for a sustained tourism sector recovery.
Hon. Najib Balala, EGH, assumed the position of the Cabinet Secretary, Ministry of Tourism and Wildlife in the 2015 government reshuffle. He moved from the Ministry of Mining where he was appointed as Kenya’s first Minister in May 2013 and is credited with delivering the Draft Mining Bill in 2014, the first policy and institutional framework review of Kenya’s mining sector since 1940. Having also served as Minister for Tourism from April 2008 to March 2012, Hon. Balala holds the record of being the longest-serving Minister in the docket.
During that tenure, Hon. Balala delivered the Tourism Bill and gave the sector a policy and legal framework geared towards maintaining sustainability. Hon. Balala has been elected Chairman of the United Nations World Tourism Organization twice, in 2011 and 2019, where he currently holds the position of Chairperson of UNWTO Executive Council.
 

Putting People First before Profits in the midst of covid-19 kept us Afloat- Tim Cordon

In a very insightful conversation with the Senior Vice President, Middle East & Africa at the  Radisson Hotel Group Tim Cordon, the Hospitality Executive recounted how Radisson stayed in business with its “People First before profits” in the midst of the global pandemic. He outlined 3 core elements which proved to be essential in navigating the crises.
Based in Dubai, Tim is responsible for leading hotel operations and delivering business growth and profit across the group’s largest area, with over 100 hotels in operation and over 80 hotel projects in the development pipeline. As a young and dynamic hotelier, Tim brings a level of knowledge, skills, and experience, which are critical to Radisson Hotel Group’s expansion plans and strategic operations across the Middle East and Africa.
A British national, Tim has been with Radisson Hotel Group (formerly Carlson Rezidor) since 2003 and was recently appointed Area Senior Vice President for the Middle East & Africa in 2017.  
He began his progressive career in the UK where his first General Manager's position was at the Radisson Blu Hotel, Manchester Airport which, at the time was Rezidor's largest hotel in the UK and where he successfully positioned the hotel in Rezidor's top 20 performing hotels worldwide.  He went onto hold leadership positions in two of the group’s key properties in London, Radisson Blu Portman Hotel and Radisson Blu Hotel Stansted Airport.
He briefly left the group to become General Manager of the Cumberland Hotel in London, before returning as the General Manager of the Radisson Blu Hotel, Dubai Deira Creek. In 2015, he was promoted to Regional Director Middle East & Turkey.
Tim holds a degree from Nottingham Trent University in Mechanical Engineering and Design and Technology, including qualified teacher status. In 2006, Cordon entered the British Hospitality Hall of Fame, with the Alpha Forum Prize – “Young manager” award. For two consecutive years, Tim has secured a spot in the top 5 of Hotelier Middle East’s Power 50 list
Connect with Tim Cordon
 

Série de conversations sur le Tour de la Gastronomie Africaine : La cheffe Marie Thérèse ATEDZOE OWONA parle de son parcours culinaire et de la Spécialité Camerounaise.

Avec plus de 30 ans d'expérience locale et internationale sur la scène culinaire, Marie Thérèse est la directrice de la Chaîne des propriétaires de restaurants pour la promotion du patrimoine culinaire camerounais (CRESPAC), membre du Conseil national du tourisme (CNT), ainsi que la coordinatrice de la Fédération camerounaise des arts culinaires et la promotrice du célèbre restaurant Bois Sainte Anastasie à Yaoundé, au Cameroun. Elle est l'exemple parfait que rien n'est impossible si on a la passion. La gastronomie camerounaise reflète la diversité de ses groupes ethniques, riche en quantité et en qualité.

Tour of African Gastronomy Talk Series: Spotlight on Ghana's Chef Isaac Sackey

Today’s episode is a special program dubbed ‘’ Tour of African Gastronomy Talk Series’’ where featured chefs of UNWTO’s Tour of African Gastronomy Journal speak to us on their culinary journeys.
President of Chefs Association of Ghana, Chef Isaac k Sackey is my Guest. Chef Isaac. K. Sackey through his culinary profession has traveled across the world to acquire expertise on current culinary trends, as a judge for cooking competitions and organize food workshops. 
He started his career at Novotel Hotel (Accra) as a commis chef, moved to become chef de partie` and sous chef level, and now an executive chef with BSC in hospitality management.  
Download the Tour of African Gastronomy Book

Tour of African Gastronomy Talk Series: Chef Semira Ajayi sheds light on Nigeria's Food Culture

Today’s episode is a special program dubbed ‘’ Tour of African Gastronomy Talk Series’’ where featured chefs of UNWTO’s Tour of African Gastronomy Journal speak to us on their culinary journeys.
Chef SEMIRA AJAYI from Nigeria is my Guest. After being inspired by the cooking skills of her parents, Semira pursued further education in culinary in Dubai and she shares her unique story and Nigeria’s gastronomy offerings in this conversation.
Download the Tour of African Gastronomy Book