After 35 years of climbing Kilimanjaro, Eddie Frank pondered the question of how to still further improve Tusker’s climbs. After all, Tusker now had built the best guiding team on the mountain; designed our own specialized tents which were custom made at the factory; customized our sleeping pads and waterproofed our duffels; upped the standards at which we cared for our porters, with proper clothing, all-weather tents; nutritious porter meals with their dedicated cook.
Amy looked at him and said, “Why don’t we create ADVENTURE CUISINE?”
That’s what started it.
In 2012 Tusker Trail approached the Culinary Institute of America to create ADVENTURE CUISINE and to train our Kilimanjaro chefs. They got on board. Since then Amy and the Culinary Institute have recreated our extraordinary ADVENTURE MENU and transformed 10 village cooks into world-class ADVENTURE CHEFS.
When designing our Adventure Menu, we focus not only on variety and great taste, but on the demanding nutritional needs of our climbers.
The difference is phenomenal.