Prince Edward Island is well positioned to take advantage of major opportunities in culinary tourism, says an instructor at Charlottetown's Culinary Institute of Canada.

'Once you get outside the major centres of Charlottetown and Summerside, there's probably a need for more variety in the food.'— Julia Pike, Tourism Research Centre

"Quite honestly, we're going to become the number 1 food destination in North America," said chef instructor Austin Clement.

"It's going to take us some time."

Clement was speaking at the launch Wednesday of Flavours of Prince Edward Island, a cookbook he wrote with two other Island chefs. Those chefs were optimistic about the province's new focus on food tourism, a focus bolstered by a study released last month by UPEI's Tourism Research Centre that shows growth potential.

While some hardcore foodies are coming to P.E.I. for culinary experiences, close to 40 per cent take part in food-related tourism by chance. The comments in the survey were mostly positive, but suggested some room for improvement.

"Outside of Charlottetown there wasn't as much offered in terms of food establishments,"

"Once you get outside the major centres of Charlottetown and Summerside, there's probably a need for more variety in the food," said TRC research manager Julia Pike. "There was some comments about the fact that people use frozen products in the restaurants and that sort of stuff, so there's probably a little bit of opportunity there."

Starting small to grow market

The Department of Tourism believes focusing on food will bring more tourists in the long run. Sebastian Manago, director of consumer sales, said that although the number of gourmets who visit the Island is small, they'll tell others about their experiences.

"It's a reason that sets us apart from other provinces and other destinations. Even though it appeals to small numbers, this is what sets us apart," said Manago.

"Whenever something has a mass appeal it has to have that core that it appeals to, and those people are going to start talking about P.E.I."

Culinary tourism is hot right now, but Clement believes the trend will pass and it's important to take advantage of the opportunity while it's there.

"At some point, there'll have to be another focus," he said.

"That's partly what this book's about, to make sure that in the next two to three years we build the path strong enough to continue it on after the focus is no longer on culinary tourism."

In addition to Wednesday's book launch, the province also announced its Fall Flavours festival would expand to fill the month of September.