Worlds of Flavor®

Experience Worlds of Flavor

                  EXPERIENCE WORLDS OF FLAVOR

                  At Worlds of Flavor®, you will spend three days alongside more than 600 like-minded, flavor-seeking culinary pioneers, mixing business with pleasure as you learn from some of the best chefs in the world. What better way to meet your colleagues than while discussing the inspiration provided by chefs from Spain, Portugal, Italy, Morocco, Turkey, Greece, Israel, Lebanon, or India? From the famed world marketplace tastings to the outdoor amphitheater, from the main theater to the stoves of the magnificent Hestan teaching kitchen, from the gardens to the wine tastings, the CIA’s Copia campus provides the perfect background for inspiration, engaging all of your senses at all moments as you listen, watch, smell, hear—and taste!

                  You will attend culinary demonstrations, presentations, panels, and workshops that showcase both the most modern of techniques and century-old traditions and give you the latest data on trends and demographics. Uniquely at Worlds of Flavor, you also get to taste the food you watch being made; without traveling further than California, you can eat three-star Michelin and street food delicacies from just about anywhere in the world. In the evenings, join new and old friends at the world-class restaurants of the Napa Valley. And stay an extra day to visit wineries and markets, to complete the full culinary immersion that Worlds of Flavor offers.

The CIA at Copia is the college's newest campus, in Napa, and home of Worlds of Flavor
The CIA at Copia takes ample advantage of its stunning location alongside the Napa River
The famed edible Copia gardens welcome visitors as they arrive to campus
Attendees mingle in Copia's first floor foyer
Chef Shirel Berger ’14 of Opa in Tel Aviv, Israel, talks about her innovative plant-forward cuisine in her presentation, "The Future of Deliciousness: Honoring Roots and Traditions While Not Being Afraid of Breaking the Rules"
Rick Bayless, Chef-Owner of Frontera Grill and Topolobampo in Chicago, creator of Frontera Gourmet Foods, cookbook author, and host of "Mexico - One Plate at a Time," demonstrates how to make some Mexican street food inspired dishes.
The World Marketplace allows guests to sample some of the dishes prepared by presenting chefs
Attendees mingle and sample small bites prepared by presenting chefs at the World Marketplace
The Grape Crusher statue in southern Napa welcomes visitors to the valley (Photo courtesy of the Napa Valley Vintners)
The vineyards of Krug winery and surrounding mountains (Photo courtesy of the Napa Valley Vintners)
A barn in the Napa Valley's scenic Carneros region (Photo courtesy of the Napa Valley Vintners)
The Culinary Institute of America at Copia is located in the world-renowned Napa Valley wine region (Photo courtesy of the Napa Valley Vintners)