Worlds of Flavor®

THE CULINARY INSTITUTE OF AMERICA   |   

INTERNATIONAL CONFERENCE & FESTIVAL

19 Years of Worlds of Flavor

Ever since it launched in 1998, The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival has been widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. Every year, it has brought to its stage chefs from Europe and the Mediterranean, Asia, Latin America, and throughout the US, to showcase old and new traditions of world cuisines, reshaping American palates and our industry. To revisit some of the content from past conferences, please click on the links below.

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Spices, Aromatics, and the American Table

Spices, Aromatics, and the American Table

Our Fourth Annual Worlds of Flavor International Conference & Festival explored ingredients that were emerging on American menus at the time, along with existing ingredients deserving a closer, deeper look, and highlighted the culinary traditions and specific dishes that traditionally have best showcased them. From star anise, galangal, sumac, and epazote, to tamarind, green perilla, saffron, and nigella, the conference showcased the flavor options that make for exciting menu development opportunities for American culinary professionals.

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Traditions of Spanish and Latin Flavors

Traditions of Spanish and Latin Flavors

Our Fifth Annual Worlds of Flavor International Conference & Festival focused on the exciting arena of old and new world foods. From Spain and Mexico to the Caribbean and South America, we explored the rich traditions and latest innovations found in Peruvian ceviche, Spanish tapas, Cuban roast pork, African traditions in Brazilian kitchens, artisanal Spanish cheeses, Andean dried potato stew, and much more.

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Mediterranean Flavors, American Menus

Mediterranean Flavors, American Menus

Welcome to our online coverage of the Sixth Annual Worlds of Flavor® International Conference & Festival. Explore a veritable marketplace of Mediterranean flavors, ideas, traditions, recipes, innovative concepts and more. Enjoy the magnificent, historic CIA at Greystone campus in California’s Napa Valley, just at the end of the annual wine harvest.

http://www.ciaprochef.com/WOF2003/
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Savoring Asia

Savoring Asia

Welcome to the online coverage of the Seventh International Worlds of Flavor® conference, an annual gathering for culinary professionals at The Culinary Institute of America’s Greystone campus in Napa Valley. In the workshops, interviews and case studies that follow, you’ll “travel” to India, Singapore, Thailand, Vietnam, China and Japan. You’ll meet eminent authorities on Asian rice, Singaporean street food, Indian curries and Sichuan noodles, and you’ll watch master chefs from all over Asia demonstrate signature dishes and fundamental techniques. You’ll find recipes and food photos to tantalize you and stories to inspire you.

http://www.ciaprochef.com/WOF2004/
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Ancient Fires, World Flavors and the Future of American Cooking

Ancient Fires, World Flavors and the Future of American Cooking

Planning is well underway for our 2005 program, “Ancient Fires, World Flavors and the Future of American Cooking,” which will also celebrate the 10th Anniversary of The Culinary Institute of America at Greystone. Since its inception in 1995, the CIA’s California Greystone campus has been a leader in making the best of world cuisines more accessible to American foodservice industry professionals and the American media. Our 2005 Worlds of Flavor Conference will highlight the cooking of a variety of cultures, and explore how these flavors and cuisines-both ancient and modern-are reshaping American menus.

http://www.ciaprochef.com/WOF2005/
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Spain and the World Table

Spain and the World Table

SPAIN AND THE WORLD TABLE: Regional Traditions, Invention and Exchange will bring together a conference faculty of more than 50 top chefs, food writers, winemakers, food producers and other experts from Spain, countries that have been influenced by Spain, and from across the United States. This prestigious guest conference faculty will lead seminars, conduct tastings and demonstrations, collaborate on special meals, and participate in the colorful World Marketplace held in Greystone’s historic 15,000 square foot Barrel Room.

http://www.ciaprochef.com/WOF2006/
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The Rise of Asia

The Rise of Asia

The event is the college’s flagship conference, and every November literally transforms the Napa Valley campus into an amazing crossroads of world food and culture. It showcases the “gold standards” of world cuisines—from the Mediterranean and Latin America to Asia—that are increasingly reshaping American palates and our industry. In November 2007, as part of this program series, the CIA staged the critically acclaimed ”The Rise of Asia” the largest and most comprehensive conference ever held in the United States on Asian food, cooking, and culture.
Asian Flavors, American Menus.

http://www.ciaprochef.com/wof2007/
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A Mediterranean Flavor Odyssey

A Mediterranean Flavor Odyssey

The Worlds of Flavor® International Conference & Festival, presented by The Culinary Institute of America (CIA), is widely acknowledged as our country’s most influential professional forum on world cuisines and culinary flavor trends. Entering its 11th year, the annual gathering has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, journalists, and other professionals. The event has become such a popular draw that it now sells out six months in advance!

http://www.ciaprochef.com/WOF2008/
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Frontiers of Flavor:  World Street Food, World Comfort Food

Frontiers of Flavor: World Street Food, World Comfort Food

Flavor, Quality & American Menus is an annual invitational leadership retreat co-presented by The Culinary Institute of America and the University of California, Davis. Now in its sixth year, the invitation-only event provides a venue for networking, information- and idea-sharing, and advancing both American agriculture and the food and beverage industries that depend on it.

http://www.ciaprochef.com/WOF2009/
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Japan: Flavors of Culture

Japan: Flavors of Culture

The 13th Annual Worlds of Flavor Conference represented one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years. Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the “gold standards” of Japan and Japanese food culture.

http://www.ciaprochef.com/WOF2010/
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World Casual

World Casual

The 2011 Worlds of Flavor® International Conference & Festival — WORLD CASUAL: The Future of American Menus — celebrated the “world casual” culinary traditions of Asia, Latin America, the Mediterranean, and beyond, and focused on the foods and flavors that American chefs and diners are enthusiastically embracing.

http://www.ciaprochef.com/WOF2011/
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Arc of Flavor

Arc of Flavor

The Worlds of Flavor® International Conference & Festival, with the theme of Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia, celebrated its 15th anniversary by exploring the movement of ingredients, dishes, techniques, and flavors from the first days of trade to today’s fast-changing global palate.

http://www.ciaprochef.com/WOF2012/
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Kitchens Connected

Kitchens Connected

In this 16th edition of The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival, we explored four intersecting thematic areas—Millennial Appetites, Information Technology, Creativity, and Culinary Science—to discover how the world’s most inspired chefs leverage change and global touch points to build community and success around their culinary vision.

http://www.worldsofflavor.com/archive/2013/overview
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Asia and the Theater of World Menus

Asia and the Theater of World Menus

At the 17th annual Worlds of Flavor® International Conference & Festival: Asia and the Theater of World Menus, culinary experts and chefs represented the time-honored and the innovative, as we looked at iconic traditional and authentic recipes as well as dishes with modern sensibilities that integrate East and West. We focused on flavor quality, highlighting the tastes and textures of Asian ingredients—herbs and aromatics, spices, vegetables and legumes, rice and noodles, seafood, fish and meats, and specialty sauces.

http://www.worldsofflavor.com/archive/2015/overview/
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On Fire: Culture, Passion, Invention

On Fire: Culture, Passion, Invention

At the 18th annual Worlds of Flavor® International Conference & Festival: On Fire: Culture, Passion, Invention, presented the insights and personal journeys of influential chefs from Europe, Latin America, and the United States, as we learned how they found their voice in this conversation about tradition and invention, who influenced them, and what shaped their culinary vision for the future. On Fire examined internal, proximate networks—the ones that occur within a country, a culture, and a kitchen.

http://www.worldsofflavor.com/archive/2016/overview/
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World Flavors: Casual by Design

World Flavors: Casual by Design

The 19th Worlds of Flavor® International Conference and Festival, World Flavors: Casual by Design, set out to showcase the casual world that we see at the forefront of dining. The more than 80 guest chefs and other presenters who came from throughout the US, Asia, Latin America, and Europe run fine dining restaurants, fine casual restaurant groups, food halls, hawker stalls, food trucks, neighborhood hot spots, university dining concepts, delivery concepts, and more. What they have in common, and what they demonstrated for three days, is a chef-driven approach and a sense of hospitality that means that no matter how formal or casual the setting, diners will always feel at ease, enjoy themselves, and want to come back.

http://www.worldsofflavor.com/archive/2017/overview/