Culinary News from The Culinary Institute of America

CIA Conference Explores the Latin Menu, from Drinks to Dessert

The caju fruit—or cashew apple

Media Contact:

Jan Smyth
Marketing Manager

San Antonio, TX – The seventh annual Latin Flavors, American Kitchens Leadership Symposium will take place at The Culinary Institute of America’s San Antonio, TX campus, October 1–3, 2014. The symposium is designed to bring 150 food and flavor experts together to celebrate the heritage of Latin cuisines and their current place and promising future on American menus.

More than a dozen acclaimed chefs representing the food traditions and techniques of Mexico (Roberto Santibañez, Miguel Angel Guerrero, and Diego Hernandez Baquedano), Peru (Pedro Miguel Schiaffino), Brazil (Teresa Corção and Almir da Fonseca), and Puerto Rico (Wilo Benet and Pedro Alvarez Cortez), and more, will share their expertize. Other presenters include American trendsetter, chef, and entrepreneur Mark Miller, and trend watcher Melissa Abbott of The Hartman Group.

This year’s symposium will cover a wide variety of tastes and trends, from Brazilian bar culture to tropical fruit desserts. Health and sustainability are important and timely additions to the program schedule, along with an in-depth look at the creativity coming out of Peru, an exploration of Mexican food around the world, and live-fire cooking demonstrations.

The Latin Flavors, American Kitchens conference is open only to chefs and other foodservice professionals from the operator community, as well as culinary educators. Tickets are available for $495, which covers tuition, breakfasts, lunches, and evening receptions.

Consumer food enthusiasts will also have the opportunity to sample some of the latest Latin flavors at the CIA’s own Nao: New World Flavors restaurant on Thursday, October 2, and at restaurants throughout the Pearl area on Friday, October 3. Acclaimed guest chefs from the conference will prepare special menus to introduce San Antonio diners to their culinary specialties. Details will be posted on in September.

Latin Flavors, American Kitchens is one of a dozen national conferences, retreats, and initiatives orchestrated each year by the Industry Leadership Division of The Culinary Institute of America. Other programs address issues and trends related to flavor development, health and wellness, foodservice menu research, sustainability, and collaborations between agriculture and restaurant kitchens. This conference is made possible in part through the generous support of our Silver Sponsor Haliburton International Foods and Bronze Sponsor Kikkoman Sales USA.

Photo Captions and Hi-Res Images

Photo 1 (top image): San Antonio mixologist Steve Martìn and Chef Teresa Corçäo from Rio de Janeiro will present a seminar on Brazilian bar culture at the Latin Flavors, American Kitchens conference, October 1–3 at The Culinary Institute of America, San Antonio. (Photo credit: Pauline Stevens)
View hi-res image >

Photo 2: The caju fruit—or cashew apple—is one of the most popular fruits in Brazil. Attendees at the Latin Flavors, American Kitchens conference in San Antonio will learn about many exotic fruits and how to use them. (Photo credit: Elizabeth Kossick/CIA)
View hi-res image >

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering degree programs in culinary arts, culinary science, and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 46,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers custom programs for professionals, courses for food and wine enthusiasts, and consulting services for the foodservice and hospitality industry, has campuses in New York (Hyde Park), California (St. Helena), Texas (San Antonio), and Singapore.

# # #

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1457