Leaders in commerce, culinary and agriculture gathered in Palestine on Thursday to lay the groundwork for turning East Texas into a culinary destination with A Taste for Partnership.

"A Taste for Partnership was created to highlight the hot spot of culinary tourism East Texans are already creating for tourists and food enthusiasts in forward-thinking restaurants, local markets, private farms, and tourism bureaus," said Mary Turner, executive director of the Texas Forest Trail Region, which sponsored the event.

"The mission of the Texas Forest Trail Region is to foster economic development in East Texas through the promotion of our historic, cultural and natural resources."

"The Texas Forest Trail Region covers 40 counties. You don't have to go to Dallas or Houston to find great culinary tourism," added Breezy Lake, director of hospitality administration for Lon Morris College in Jacksonville.

Bringing everyone together in one place gave each participant a chance to develop new ventures and promote existing opportunities that are making a difference in the East Texas culinary landscape.

"The Texas Forest Trail wants to encourage food enthusiasts to come to our region and develop a travel relationship with us and return again and again for the good food and hospitality unique to our region," Ms. Turner said.

Bob Westbrook, president of the Texas Restaurant Association, was the keynote speaker and encouraged city leaders to not only create initiatives that promote culinary tourism and healthy eating, but also be aware of the infrastructure that is needed to support these initiatives.

"The East Texas restaurant industry is a $6 billion industry," Westbrook said. "It is also the most philanthropic industry in East Texas. The chefs are the future of our communities' fitness."

The restaurant industry in East Texas is predicted to grow by 17 percent over the next 10 years, Westbrook said. Managing that growth will be difficult since the average age of restaurant employees is 16 to 26.

"Creating culinary curriculum in high schools is an important step to fostering growth in our local economy and teaching kids about healthy eating," Westbrook said.

Deidre Stewart is the culinary instructor for Whitehouse High School and brought several of her students to the summit. A majority of her students are interested in pursuing a career in culinary arts and enjoy what they have learned in the classroom and the kitchen.

"I want to own my own restaurant," junior Jamikell Burns said. "I would like to do Chinese food or a fine-dining, open-kitchen diner."

Some of his classmates, such as Carissa Jackson and Craig Harris, have already started applying to culinary schools.

"I have been learning restaurant management, and I love to serve and interact with people and see how much they love the food," Ms. Jackson said.

Harris is a senior and is the sous chef responsible for cooking meat at the Wildcat Bistro at Whitehouse High School.

"Last week I made breaded pork chops with bread crumbs, lemon zest and thyme and served 60 people," he said.

Encouraging these culinary students and fostering the healthy eating habits of all our youth are exactly what chefs Jackson York and Christian Chavanne are committed to doing.

York is the executive chef at Edom Bakery and Grill and president of the East Texas Chef's Association. Chavanne is the creator of Project H.E.A.T. and the GoFreshGoFit campaign.

"Teaching kids to eat and grow fresh food keeps them away from fast food," Chavanne said.

Project H.E.A.T. is a healthy eating action team designed to improve the health of children and young adults by establishing the benefits of positive nutritional choices.

"An event like this brings awareness to Project H.E.A.T. and allows a greater opportunity for partnership," Chavanne said. "We want to teach kids to eat fresh and eat local. We also hope to create traditions in local food and products."

York has similar interests in the Junior Chef's Association.

"Just by being here today the East Texas Chefs Association has made plans to host a wine pairing dinner in Mount Vernon," York said. "All proceeds after expense will go to junior chef's memberships in the ETCA."

Jackson also will be researching other ways to contribute to culinary tourism.

"I would like to encourage event planners and festival organizers to consider culinary demos as part of their event entertainment," York said. "Culinary tourism has already arrived in East Texas, so weekend drives down winding country roads will let you do these things."

Organizers of A Taste for Partnership agreed.

"This is a great time in East Texas for food with the strong return of farmers markets and a celebration of fresh food and the hospitality and friendliness that comes from working hand-in-hand with your neighbors," Ms. Turner said.

"Great things are happening in our communities in culinary tourism," Ms. Lake said. "It's about celebrating food and enjoying a great destination. Why not enjoy that food where it came from -- straight from the farmers and local producers to the consumers."