Culinary News from The Culinary Institute of America

Expanded Latin Summit to be Held at the CIA

Arriba El Sur Focuses on Argentinian and Chilean Cuisine, Wine, and Culture

San Antonio, TX – The Culinary Institute of America is excited to announce Arriba El Sur, a four-day festival celebrating the gastronomy and wines of Argentina and Chile from Wednesday, October 26 to Saturday, October 29. The second annual summit, which is expanding from three to four days this year, will feature a student day on Wednesday; professional days on Thursday and Friday; a special dinner with visiting chefs at Nao Latin Gastro Bar on Friday evening; and a day open to the public on Saturday with special Food Enthusiast programming.

“The Arriba El Sur Latin Summit will be a great forum to make new contacts and a unique opportunity for everyone related to the food industry to learn how much Chile and Argentina’s gastronomy has to offer,” said Sergio Remolina, director of Latin studies at the CIA. “We have secured the participation of top chefs from both countries as well as wine experts to discuss the excellent wines they offer.”

On Wednesday morning, the CIA will host 150 high school students from various schools in the San Antonio Independent School District, followed by an afternoon for the CIA San Antonio students. The day will be filled with demonstrations of the cuisine of Argentina and Chile and informative presentations on the gastronomy and culture of both countries.

On Thursday and Friday, the professional portion of Arriba El Sur will focus on the culinary heritage and contributions of the southern region of South America known as “El Sur.” With an incredible collection of renowned chefs, restaurateurs, wine experts, prestigious sommeliers, entrepreneurs and industry leaders, attendees will enjoy an intensive educational experience focusing on this exciting region.

Tickets for the professional portion of the conference are $185 per person and culinary demonstrations and ingredient tastings will include the following:

Thursday, October 27

  • Modern Approach to the Regional Cuisine of Argentina
  • The Alfajor in American Menus
  • Chile in Focus
  • The Wines of Argentina
  • Panel Discussion: Authenticity and Evolution of the Cuisines of Argentina and Chile in American Kitchens
  • Ideation Session: Understanding the Flavors from the South Cone

Friday, October 28

  • From Paella to “Arroz con Mariscos”: A Deep Dive into Chilean Coastal Cuisine
  • A Fuego Lento: Traditional Argentinian Asado Techniques
  • The Wines of Chile

Friday evening will conclude with a five-course, family-style dinner hosted at Nao Latin Gastro Bar featuring guest chefs from Argentina and Chile. The dinner is open to the public and costs $100 per person.

In addition to professional programming, Arriba El Sur has also designed unique Food Enthusiast offerings specifically for that Saturday, October 29 as part of the celebration of the cuisine of Argentina and Chile. There will be four special classes including demos and cooking classes, and tickets can be purchased via the CIA website. CIA Professor Hinnerk von Bargen will also host free live fire demos on the plaza during the Pearl Farmers Market to showcase the street foods of Argentina and Chile.

For more information about Arriba El Sur and to purchase tickets for hands-on cooking classes, chef demos and tastings, food and beverage tastings, and the dinner at Nao Latin Gastro Bar on Friday evening, please visit us online.

Photo Caption and Hi-Res Image:

A session from the 2015 Latin Cuisine Summit at The Culinary Institute of America, San Antonio. The 2016 Summit, Arriba El Sur, will be held October 26–29, focusing on the food, wine, and culture of Argentina and Chile. (Photo credit: Darren Abate/CIA)
View hi-res image >

Media Contact:

Jeff Levine
Communications Manager

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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