St. Helena, CA – The theme of the 18th Worlds of Flavor® International Conference
and Festival, On Fire, set out to rekindle
culinary passion, set a flame under creativity, and stir the embers of varied
cultures to spark innovation. By the time the conference concluded on Friday,
April 22, that goal had been fulfilled for the 700 culinary professionals and
foodservice executives who had spent three days at The Culinary Institute
of America at Greystone. They left the Napa Valley inspired with new strategies
for their business and great memories of unforgettable flavors.
Between the opening keynote presentation on developing a personal
philosophy by CIA alumnus Enrique Olvera ’97 (winner of
the Diners Club® Lifetime Achievement Award for Latin America) to the closing
presentation by Chicago’s Rick Bayless about using
heritage as a building block for inspiration, 80 guest chefs and culinary
experts shared their experiences, community values, and culinary directions.
“We took a deep dive into the design and evolution of modern
culinary strategy,” said Greg Drescher,
vice president of strategic initiatives for the CIA. “Signaling concepts to
watch in Europe, Latin America, and the United States, our presenters helped
reframe the story of old and new, discussed how they found their voice in this
conversation about tradition and invention, and gave insights into what is
shaping their own culinary vision for the future.”
Much of the inspiration shared revolved around new
possibilities for bridging tradition and invention, as was demonstrated
throughout the conference. A few highlights include:
- Creating New Gastronomic Identities: The DNA of Restaurants
We Love, with Jeremiah Stone and Fabian von Hauske,
Dominique Crenn, and Elena Arzak
- What’s Happening in France and Why
Should You Rethink Everything You Think You Know about French Cuisine, with
David Toutain and Daniel Baratier
- From the Andes to the Amazon: A Showcase of Culinary
Inspirations from Peru, with Virgilio Martinez, Mitsuharu Tsumura, and Pedro Miguel Schiaffino ’97
Attendees include chefs from major national chains
(including The Cheesecake Factory, Darden, and KFC), college and university
dining (including University of California, Indiana University, and Boston
College), and independent restaurants from all across the country. They all had
the opportunity interact with guest chefs during kitchen workshops held in the
college’s famed teaching kitchen. Because of the limited number of people at
each session, this format encourages questions, demonstrates detailed
techniques, and develops networking relationships that lead to new business
concepts. The workshops included:
- The Jewels between the Pacific Oceans and the Caribbean
Sea: Discovering Colombian and Panamanian Cuisine—Aldolfo Garcia ’88
discussed the versatility of yucca and demonstrated Carimañolas and
Enyucado
- Vegetables, the Ultimate Canvas for Creativity—Annie Pettry combined bright fresh flavors, the products of the
South, and an avant-garde style to Carrots with Buttermilk Ricotta and Collard
Green Za’atar
- Soul Food at Its Best—Tanya Holland put an innovative twist
on comforting soul classics: Jerk Baby Back Ribs with Pineapple Salsa and Spicy
Green Coleslaw
Videos from the conference’s live webcast are available on
the Worlds of
Flavor website. If you did not attend, you can still view all of the general
sessions.
Plans for the 2017 program were also announced. Next April
26–28, the food world will gather again to hear the latest trends and sample tastes
related to the theme, World Flavors:
Casual by Design. Additional information will be available this summer on www.worldsofflavor.com.
For 18 years, Worlds of Flavor has been considered by the
industry to be America’s most influential professional forum on world cuisines,
food cultures, and flavor trends. It is the flagship event on the CIA’s
Industry Leadership calendar, which includes a dozen 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. This and other conferences are made possible partly
through the contributions of sponsors and supporters, including this year’s
Grand Presenting Sponsor, Catalonia Trade and Investment; Platinum Sponsors
Andalucía Trade Promotion, Cacique, Chobani, CJ Foods,
Kikkoman, and Unilever; and numerous
other food manufactures and foodservice suppliers.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): At any
of the 16 Kitchen Workshops held during Worlds of Flavor, attendees gather
around the guest chef for an intimate look at the techniques used, the
opportunity to ask questions and a taste of the recipe that has been prepared.
Here, Mateu Casañas Puignau of Disfrutar in
Barcelona, Spain demonstrates Cardamom and Mango Sorbet “Bocadillos”
in a session on the new Spanish cuisine. (Photo
credit: CIA/Phil Mansfield)
View hi-res image >
Photo 2: During the opening reception for the 18th Worlds of Flavor conference, Chef
Eric Werner of Hartwood in Tulum, Mexico, prepared
Maya Prawns with Chipotle Mezcal Sauce for the 700
culinary professionals and foodservice executives in attendance. He was one of
more than 80 acclaimed chefs from Latin America, Europe, and the United States
who took part in this year’s program. (Photo
credit: CIA/Phil Mansfield)
View hi-res image >
Photo 3: Annie Pettry, chef/owner of Decca in Louisville, KY, presented a
fresh look at Southern cooking during a workshop entitled, “Vegetables, the
Ultimate Canvas for Creativity,” during the 2016 Worlds of Flavor conference at
The Culinary Institute of America at Greystone in the Napa Valley on April 22. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Media Contact:
Jan Smyth
Marketing Manager
845-451-1457
j_smyth@culinary.edu
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 48,000 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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