The Culinary Institute of America

Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

Mary Uhlig
Dublin & Associates
210-227-0278
muhlig@dublinandassociates.com

September 8, 2008, San Antonio, TX – The Culinary Institute of America (CIA), San Antonio will launch its inaugural Latin Flavors, American Kitchens conference October 9–11, 2009 at its new Texas campus. The first of-its-kind conference will highlight Latin American cuisines, their connections to regional cuisines, and the role of Latin flavors in the future of American menu development.

The three-day event for foodservice professionals, will present some of the country's leading experts on Latin cuisines, such as Rick Bayless, Mark Miller, and Maricel Prescilla as part of a series of programs under the CIA's Symposia in Latin Cuisines, Cultures, and Exchange. Additionally, noted guest chefs from Mexico and Peru will also present and conduct culinary demonstrations.

Conference topics include mapping Culinary Peru: Ingredients, Flavor Dynamics and the Markers of Authenticity; From Tex-Mex and Southwestern Cuisine to the Rise of Authentic Latin Flavors: Texas as a Case Study in Change; and Translating Authentic, Regional Latin Flavors for U.S. Foodservice: What's Working? What's Possible?

A triad of trends—Latin cuisines being the fastest growing ethnic food category, shifting patterns in U.S. demographics that estimate Latino buying power to exceed $1 trillion by 2010, and the commitment by the CIA to provide leadership opportunities for Latinos in the foodservice workplace—gives Latin Flavors, American Kitchens and the mission of the CIA, San Antonio both a timely and forward-thinking significance.

"The CIA has worked since the mid-1990s to highlight world cuisines and world flavors," says Greg Drescher, Executive Director of Strategic Initiatives for the CIA. "The San Antonio campus and the Latin Flavors conference provide the perfect venue for increasing the appreciation of the world-class quality of many of Latin America's culinary traditions among chefs, foodservice professionals, and the American dining public."

The Culinary Institute of America, San Antonio offers a full-range of educational programs to place Latin cuisines in their rightful place as some of the finest in the world and to boost opportunities for aspiring and established Latino culinary professionals, including, as its centerpiece, a 30-week certificate program in fundamental culinary skills, professional development courses, symposia, and the launch of its culinary enthusiast classes in December, 2008.

CIA, San Antonio is housed in the historic Pearl Brewery complex, the extensive renovation of which is helping transform San Antonio into a culinary and cultural destination along the banks of the San Antonio River.

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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

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