Kitchens Connected was the theme of the CIA’s 16th Annual Worlds of Flavor International Conference & Festival in November. The Greystone campus welcomed 700 culinary professionals who heard from dozens of chefs and presenters from 15 countries at the nation’s premier educational forum dedicated to the discovery and exploration of world flavors, cultures, and cuisines.
This year’s program explored how today’s chefs are connecting through technology, sharing insights about culinary science, and working together for creative inspiration. And because the food-savvy Millennial generation are the new customers, their appetites and expectations about restaurants, service, food sourcing, and flavor were also part of the discussion.
Among the highlights were presentations by Nathan Myhrvold, co-author of Modernist Cuisine; CIA alumnus Enrique Olvera, chef/owner of one of the top restaurants in Latin America; Josep Roca of El Celler de Can Roca in Spain, named the 2013 Best Restaurant in the World; Claus Meyer, co-founder of Denmark’s Noma, 2012’s Best Restaurant in the World; and renowned American chef and restaurateur Thomas Keller, whose French Laundry in the Napa Valley was twice named Best Restaurant in the World (2003 and 2004).