16th Annual Worlds of Flavor Conference Focuses on Global Connections among Chefs and Cuisines, Millennial Appetites, and Culinary Creativity

Worlds of Flavors 2013
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Media Contact:

Jan Stuebing Smyth
Marketing Manager—Industry Leadership & Advancement

Hyde Park, NY – More than 700 chefs and culinary professionals will gather November 14–16, 2013 for the 16th annual Worlds of Flavor® International Conference & Festival at The Culinary Institute of America (CIA) at Greystone in Napa Valley. This year's theme, Kitchens Connected, will revolve around four topics of interest that drive today's successful restaurants:

  • Millennial appetites: What does this new generation of diners want to eat, and how do we attract, and most importantly, retain them?
  • Creativity: What inspires the world's best chefs, both in their own backyard and around the globe, and what strategies do they have to share with other culinary professionals?
  • Culinary science: How can a scientific approach, using both science-based methodologies and techniques, help all chefs in their jobs?
  • Information technology: How has technology changed how we connect globally among professionals and with our consumers?

The program is designed to encourage discussions about creative processes and the sharing of techniques, and to discover new flavor profiles and take advantage of technologies (informational and operational)—all essential parts of the 21st century chef's toolkit. It includes demonstrations, tastings, seminars, workshops, and presentations from 60 culinary experts from around the world who represent trend-setters and innovators such as:

  • Stuart Brioza, chef-owner of State Bird Provisions in San Francisco, winner of the 2013 James Beard Award for Best New Restaurant
  • André Chiang, chef-owner of Restaurant André in Singapore, #5 on the 2013 Asia's 50 Best Restaurants list
  • Alexandre Gauthier, is at the helm of his restaurant La Grenouillère in the north of France, representing a new generation of French cooking
  • Thomas Keller, chef/owner of the Thomas Keller Restaurant Group will share what continues to inspire his creative process at the French Laundry, Per Se, Bouchon and his other restaurants
  • Virgilio Martinez, chef/owner of Central restaurants in Lima and London, showcasing the next wave of Latin cuisines whose inspiration is deeply rooted in Peru's landscape
  • Claus Meyer, head of the Meyer Group, launched the New Nordic Cuisine movement, is co-owner of Noma, and is now working on creating a similar movement in Bolivia
  • Nathan Myhrvold, co-founder of Intellectual Ventures, author of Modernist Cuisine, Modernist Cuisine at Home, and The Photography of Modernist Cuisine
  • Josep Roca, sommelier at El Celler de Can Roca, which is #1 in the 2013 World's 50 Best Restaurants, produced by the U.K.'s Restaurant magazine
  • Kunio Tokuoka, chef/owner of restaurant Kitcho in Kyoto, widely recognized as one of the world's finest examples of Japanese cuisine

"At this year's conference," says Greg Drescher, vice president of strategic initiatives and industry leadership for the CIA, "we'll explore how the joining of information technology, culinary science, and the imperatives of creativity—an already lively intersection—take an 'on-steroids' turn when we factor in the impact of Millennials on our industry, and on food in America, in coming years."

The Worlds of Flavor International Conference & Festival launched as a ground-breaking industry leadership program in 1998. The annual event helps culinary professionals incorporate new and emerging flavors and techniques into their menus and provides a platform for idea exchange and networking. In addition to the Worlds of Flavor Conference, the CIA conducts nearly a dozen other national conferences, retreats and industry leadership initiatives each year that address issues and trends related to flavor development and world cultures, health and wellness, foodservice menu research, sustainability, and collaborations between agriculture and restaurant kitchens.

For information about attending Worlds of Flavor (for culinary professionals only), please visit www.worldsofflavor.com. To learn more about other programs from the CIA's Industry Leadership, please refer to www.ciaprochef.com.

Photo Captions and Hi-Res Images:

Photo 1: Kitchens Connected is the theme for the 16th annual Worlds of Flavor Conference at CIA Greystone, November 14–16, 2013. (Photo credit: CIA)
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Photo 2: Jehangir Mehta, of the restaurants Graffiti and Metaphor in New York City, offers tastes of his Chili Duck with Lemongrass Houjicha Sauce and Enoki Mushooms at a "Marketplace Tasting" during the 2012 Worlds of Flavor conference. These daily tastings give attendees the opportunity to speak with the visiting chefs and sample dishes that were demonstrated during the general sessions. (Photo credit: CIA/Kristen Loken)
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Photo 3: Some of the most popular presenters from 2012 will be returning for Kitchens Connected this year. Pictured here are Mourad Lahlou of the Moroccan restaurant Aziza in San Francisco, and Maxime Bilet, co-author of Modernist Cuisine. (Photo credit: CIA)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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