A logo for the world food travel association with a flower in the middle.

Food Tourism in Poland

7 July 2017

We’d like to introduce you to Wojtek Osinski, a gold member of the World Food Travel Association. He manages  TastePoland , a blog dedicated to food tourism in Poland. Use his website as a resource when planning a trip.

How did you become interested in food tourism?

I came to the Association through my own love of food. I had traveled extensively around the world, and no matter where I went, the food and drink I tasted (like authentic pad thai from the streets of Bangkok or a real mojito in Havana) created indelible memories. Then when my daughter was born, travel became increasingly difficult. I decided to change my focus to my own country, Poland. All of Poland is accessible 3-4 hours in any direction from Warsaw, which lies roughly in the center. This allowed me to take more area trips with my family.

In journeying around my own country, I discovered untold wonders like ”oscypek” (sheep cheese typical of the mountain areas) produced moments before our arrival by shepherds in their hut, a Jewish restaurant in a small town in eastern Poland, a gourmet snail farm, and even wineries!  During these trips, I realized that it is usually quite difficult to find such places. That’s when I created Taste Poland to talk about food tourism in Poland.

How did you first hear about the WFTA?

I was familiar with the World Food Travel Association (WFTA) because I had met its Executive Director Erik Wolf in Poland two years ago. He was invited by Kasia Janiszewska, the Association’s Ambassador in Poland, who arranged for him to be a guest speaker at a meeting of the Poland Culinary Tourism Association. We went out to dinner, drank wine and vodka, and I introduced Erik to many typical Polish foods.

Then I began to do more with Taste Poland, and I found myself back on the WFTA website, where I learned about the Certified Culinary Travel Professional program. I enrolled in the program, which was helpful because it filled in a lot of gaps in my knowledge about food tourism. I’m using the CCTP logo customized with my name on my Taste Poland website – it gives additional value for me to be seen as an expert in the field of food tourism, especially food tourism in Poland. I also got the Have Fork Will Travel book  – I’ve never found more information about food and beverage tourism in one place.

What do you like about the World Food Travel Association?

I appreciate the WFTA for the learning resources that it brings to our industry, the contacts I’ve met through the Association, and also how the WFTA has helped to spread the word about what I do. There’s no other organization in the world that does what the WFTA does.

What’s next for you and your company?

I have a couple of ideas for summer trips and hopefully will have more time to write about places, and try some new ones. I’d like to attract true foodies from outside Poland to enjoy food tourism in Poland, so that is my next focus. To do that, I’ll need to have an English language version of my website. It will be worth it to give inspiration to foreign and local tourists alike to discover the wonders of Poland through our food and drink.

What advice do you have for prospective members of the Association?

Nowadays WFTA is changing. It listened to the needs of its community. Just a month ago, it launched a new community networking platform to encourage more direct contact among Association members. You can promote your own events in the event calendar, post jobs, and more. The cost is extremely small so you can afford to test it out without a big risk.

The new WFTA is worth checking out.  And just like the Association has evolved, so has its education. I am planning to take new Masterclass course called “Designing the Perfect Food or Beverage Tour & Tour Business”, which is delivered on the state-of-the-art Udemy learning platform. Being a member gets you a discount to training like this.

How can readers get in touch with you?

Feel free to visit the  Taste Poland website , or also  our Facebook page. Regular email works just fine too: wojtek(dot)osinski(at)wp(dot)pl

Promotion for culinary capitals an innovative destination certification and development program for unknown destinations
Taste of place podcast listen to our culinary travel and culture podcast with erik wolf
Food
A membership page with a picture of pancakes on a plate.
Allison Zinder headshot
13 January 2025
In this episode number 73 of our Taste of Place podcast, we speak with Allison Zinder, an American living in Paris. We speak about French food, culture and language, and why the French culinary legacy is so profound.
Nicosia Cyprus Named First Culinary Capital in Europe
2 December 2024
Nicosia Cyprus Named First Culinary Capital in Europe
Puerto Natales Named the World’s Next Culinary Capital
20 November 2024
Puerto Natales Named the World’s Next Culinary Capital
by Erik Wolf 30 September 2024
Our judges have completed their final deliberations and we are pleased to announce the finalists and winners of our Association's 2024 Global Culinary Travel Awards. Best Program to Promote Culinary Culture to Visitors Eat & Walkabout (Spain) Best Beverage Experience for Culinary Travelers City of Nicosia (Cyprus) Best Culinary Heritage Product or Experience for Travelers Marang Marang Women's Association (Philippines) A press conference featuring the three winners will be streamed live with the winners on Wednesday, October 30 at 15:00 London, UK time. Visit our YouTube channel on that date, and be sure to subscribe to our YouTube channel in order to be notified!
by Erik Wolf 19 September 2024
In this episode number 72 of the Taste of Place podcast, we speak with Audrey Kelly. Audrey is the co-owner and head pizza maker at Audrey Jane’s Pizza Garage in Boulder, Colorado in the USA, which she runs with her brother, Peter. After studying pizza-making under Tony Gemignani, she opened her restaurant, and achieved quick success, with the restaurant having been been featured on the Food Network; the Travel Channel; and Diners, Drive-Ins and Dives. Audrey won first place in the Pizza in Teglia competition in Naples, Italy, and has been featured in the New York Times and NPR. As a mother of twin boys, she balances family life with expanding her business, including plans for a second location. Audrey also grew up in a family of bakers, so she knows a thing or two about making dough!
by Erik Wolf 15 September 2024
2024 Global Culinary Travel Awards Semi-Finalists Announced
More posts
Share by: