Moureen C Kosgey's Story

Category: Employee

Country: Kenya

Written by: Moureen C Kosgey

Moureen C. Kosgey smiles in front of Lightfoot & Wolfville sign.

Marine tourism in Nova Scotia opened my eyes to the ways that innovation, community and ocean heritage are intertwined. We started at the Centre for Ocean Ventures and Entrepreneurship (COVE), where I saw how innovative technologies are being used to enhance tourism experiences and preserve the marine environment, such as applied research and sustainable ocean transportation. With the breathtaking Annapolis Valley as a backdrop, my visit to the Grand-Pré National Historic Site drew me into the Acadian narrative. It provided a potent link between place and culture. My understanding of how food, wine and storytelling combine to create genuine and unforgettable experiences in coastal tourism was further enhanced by a visit to a nearby winery.

Through programs that prepare students for careers in hotel and restaurant, tourism and culinary, I witnessed how education is influencing the future of marine tourism at the NSCC Akerley Campus. Faculty discussions revealed how the curriculum and practical instruction closely mirror regional demands and worldwide trends. Participating in the campus kitchen and restaurant to learn how to shuck lobster, prepare local seafood dishes and pair them with wines from Nova Scotia was one of the highlights. These incidents demonstrated how important culinary customs are in luring tourists to the coast. The strong sense of balance between innovation and preservation, education and tradition, and community and economy was what really caught my attention. In addition to increasing my knowledge, this tour made me deeply appreciate how Nova Scotia is setting the standard for sustainable, experience-based marine tourism.

Moureen C Kosgey's Story

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