“Fusion is no longer a dirty word,” by Nancy Kruse, Restaurant Business, December 4, 2023
“Chicken Crunch and Other Lessons From CIA Worlds of Flavor,” by Caroline Hatchett, Plate, November 21, 2023
“Honest, Personal Cooking Trumps Authenticity at the CIA Worlds of Flavor,” by Caroline Hatchett, Plate, November 20, 2023
“Chefs at CIA's Worlds of Flavor tell their stories through their food,” By Sasha Paulsen, Napa Valley Features, November 19, 2023
“On the Road at Worlds of Flavor 2022 in Napa, CA With Pierre Thiam and Zoe Adjonyoh,” by Shari Bayer, All in the Industry podcast, December 14, 2022
“Worlds of Flavor: The CIA explores 'Africa and the World'” by Sasha Paulsen, Napa Valley Register, November 27, 2022
“Shenarri Freeman, Diana Tandia, and Kristi Brown on Their Food Journeys, Celebrity Chef Culture, and What Brings Them Joy” by Liz Grossman, Plate, November 23, 2022
“Welcome to the Hotel[s in] California!“ by Emma Krasov, Real Travel Adventures, February 4, 2022
“Mexican Nixtamalization Finds New Life in Fruit, Root Vegetables“ by Bret Thorn, Nation’s Restaurant News/Restaurant Hospitality, December 20, 2021
“At Worlds of Flavor, Food Memories Drive Innovation” by Nancy Kruse, Restaurant Business, December 1, 2021
“Shola Olunloyo is opening the door for the next generation of African chefs in the U.S.,” by Zoe Adjonyoh, Today.com, February 10, 2021
“At Culinary Institute of America’s Worlds of Flavor conference, chefs embrace their roots while adapting to the coronavirus pandemic,” by Nancy Kruse, Restaurant Hospitality, November 18, 2020
“Inspiration from Global Kitchens” by Nick Gonring, Flavor & The Menu, November 8, 2020
“Garima Arora’s New Bangkok Restaurant Opens This Month,” by Cheryl Tiu, Forbes, November 3, 2020
"How to Cook with Peels and Reduce Kitchen Waste," by Jahnabee Borah, LiveMint, November 23, 2019
"Eyeing the Future," by Gerry Ludwig, Flavor & The Menu, June 26, 2018
"What's Old Is New Again," by Nancy Kruse, Restaurant Hospitality, June 2018
"Culinary ‘Legends’ Reflect on Changing Food Scene" by Nancy Kruse, Nation's Restaurant News, May 9, 2018
"CIA A Worlds of Flavor Conference Goes to the Roots of Dining" by Sasha Paulsen, Napa Valley Register, May 7, 2018
"Worlds of Flavor Continues to Shape American Dining" by Ozgur Tore, FTN News, April 26, 2018
"Fuchsia Dunlop on inventive chef Yu Bo, and a possible Los Angeles restaurant" by Margy Rochlin, Los Angeles Times, April 24, 2018
"The Best Restaurant You've Never Heard Of Turns Up On 'Chopped'" by Jeanne O'Brien Coffey, Forbes, April 24, 2018
"Food Halls Help Chefs and Farmers Break Into the Business" by Chandra Ram, Plate, December 6, 2017
"The Next Wave of Casual Cuisine," by Gerry Ludwig, Flavor & The Menu, July 1, 2017
"The Worlds of Fast Casual at the CIA," by Deborah Grossman, Santé, May 16, 2017
"Worlds of Flavor Attendees Explore Casual Dining 2.0," by Nancy Kruse, Nation's Restaurant News, May 3, 2017
"CIA's Worlds of Flavor Conference Takes Casual Dining Seriously," by Anne Ward Ernst, Napa Valley Register, May 2, 2017
"Incubating Innovation," by Deborah Grossman, National Culinary Review, October 2016
"Seeing Innovation Through the Smoke," by Karen Weisberg, Food Business News, August 18, 2016
"From South Carolina to South America," by Gerry Ludwig, Flavor & the Menu, July 2016
“Worlds of Flavor Brings Back Cool Molecular Cuisine,” by Rachel Zemser, The Intrepid Culinologist, May 25, 2016
"Worlds of Flavor Brings Together 700 Culinary Professionals and Foodservice Executives" FoodIndustryMag.com, May 6, 2016
"The Real Mothers of Invention" Nation’s Restaurant News, by Nancy Kruse, May 3, 2016
"The Real Mothers of Invention" LinkedIn Blog, by Nancy Kruse, May 2, 2016
"Shari Bayer Interviews Worlds of Flavor Presenter Marie Elena Martinez (36:40 mark)" Heritage Radio “All in the Industry”, by Shari Bayer, April 27, 2016
"Q&A: How Fine Dining is Interpreted for Fast Casual" Restaurant Business, by Patricia Cobe, April 27, 2016
"Recipe Report: Dishes from the CIA's Worlds of Flavor" FoodService Director, by Patricia Cobe, April 27, 2016
"Handheld Foods Could Help Bring Latin Cuisine into the Mainstream" SmartBrief Blog, by Tricia Contreras, April 26, 2016
"7 Business-Boosting Culinary Takeaways from the CIA’s Worlds of Flavor" Restaurant Business, by Patricia Cobe, April 25, 2016
"CIA Worlds of Flavor 2016" Foodstand.com, by Jenna Zimmerman, April 20, 2016
"Worlds of Flavor Brings it All Home" FSR Magazine, by Amelia Levin, April 2016
"Chefs on Fire!" QSR, by Sam Oches, March 2016
For media Inquiries, contact:
Amanda Secor
Senior Manager - Marketing Communications, Strategic Marketing
845-451-1457
amanda.secor@culinary.edu