2023 Worlds of Flavor Conference

General Session I: Future Flavors: The Science of Taste and the Importance of Culturally Sensitive Recipe Development We shift to a discussion of how to embrace global food traditions and appropriately contextualize a wide variety of inspiration on menus, taking a close look into all parts of a recipe, from title to ingredient list. This will give operators the tools to embrace the innovation the market demands while understanding how to do that in a culturally sensitive manner. • Breana Lai Killeen (Founder, Vermont Culinary Creative; Shelburne, VT) Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culina

General Session I: Future Flavors: The Science of Taste and the Importance of Culturally Sensitive Recipe Development We’ll start the conference by looking at how science can enhance flavor and help operators create the most appealing menus. And then we'll shift to a discussion of how to embrace global food traditions and appropriately contextualize a wide variety of inspiration on menus, taking a close look into all parts of a recipe, from title to ingredient list. • Nik Sharma (Chef, Writer, and Photographer, A Brown Table Enterprises; Los Angeles, CA) Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Cu

General Session X: 25 Years Later: Worlds of Flavor® and World Flavors The aim of the Worlds of Flavor Conference and Festival (WOF) over its 25-year history has been to introduce American foodservice professionals to global cuisines, expanding the notion of what cuisines are used as educational blueprints, moving beyond European traditions as the main source of culinary canon. We celebrate this 25th anniversary edition of WOF by convening a panel of CIA experts—staff past and present involved in producing the conference and festival, a renowned chef and his chief operations officer, who are both CIA alums, and a current faculty member—to look at what influence WOF has had. • Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation; North Plainfield, NJ) • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York City) • Enrique Olvera ‘99 (Chef-Owner, Grupo Enrique Olvera; Mexico City, Mexico) • Gonzalo Gout ’12 (Chief Operatin

Seminar 7: Deepening Our Understanding of Appalachian Foodways, Part 2 We are back for round two of our exploration of Appalachian foodways. Here our guest chefs will talk about the concept of modern Appalachian cooking, which shifts the narrative of food traditions from being frozen in time towards an understanding of it as living culinary practice with diverse ingredients, recipes, and cultural influences that are continually evolving. They’ll demonstrate how they are building upon and innovating local foodways for a new generation. • Brandon Collins (Corporate Marketing Chef, Unilever Food Solutions North America; Westwood, NJ) • Brigid Ransome-Washington ’12 (Cookbook Author and Food Journalist; Raleigh, NC) • Paul Smith ‘02 (Chef-Owner, 1010 Bridge; Charleston, WV) Sponsored by Unilever Food Solutions. Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the w

General Session IX : Keeping Turkish Traditions Alive: From Home to Restaurant and Beyond Acclaimed Turkish chef, restaurateur, cookbook author, and one of the most popular Worlds of Flavor presenters in its twenty-five-year history, Musa Dağdeviren, is back once again to explore this year’s theme of authenticity, flavor, and the future in a way that only he can. This world-renowned chef is known for bridging the worlds of home cooks and the professional kitchen, where he recreates traditional Turkish recipes and dishes for a new generation at restaurants including the modest Çiya Sofrası in Istanbul whose rotating menu highlights every region of the country. For this chef, ingredients and recipes have deep meaning and he is one of the people keeping Turkey’s unique food traditions alive. He’ll touch upon these ideas and more in this much anticipated demo. • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA; Hyde Park, NY) • Musa Dağdeviren (Author and Che

General Session VIII: Mexican/American: A Growth of a New, Personal Cuisine We know about regional Mexican food, and we know about Tex-Mex, but here is a chef cooking Mexican food his own way. Chef Rick Martínez takes influences from his travels and life experience to build his own personal cocina. For him, tradition is the launching point from which he heads into highly personal interpretations of what Mexican cuisine can look like, moving beyond the guardrails of authenticity to a place where there are no rules, only inspiration. • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York City) • Rick Martínez (Chef, Host, and Cookbook Author; Mazatlán, Mexico) Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the inde

General Session VII: Hunt, Fish, Forage: A Chef’s Search for an Authentic Life in Tasmania In 2017, Analiese Gregory left her prestigious fine-dining career and moved to Tasmania to be an executive chef at the critically acclaimed restaurant Hobart and to find a more sustainable way of living. Though the restaurant eventually closed, on the island she learned to forage mushrooms and fruit, hunt wild game, fish, and deep dive for sea urchins and abalone, as she found inspiration and healing in this rugged and sometimes wild landscape. She’ll share stories and recipes from this slow food life while exploring the idea of authenticity as rooted in a closer relationship with nature. • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA) • Analiese Gregory (Chef, Author, and Forager; Tasmania, Australia) Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of A

Seminar 4: Crispy, Crunchy, and Craveable: Global Applications in Frying Here we see how global flavors are elevated with the technique of frying, in applications both savory and sweet. We’ll start with savory: as head of CIA Consulting, Dave Kamen is skilled at translating global flavors for American menus. He will prepare dishes that showcase cooking techniques from pan-fry to stir-fry and deep fry; then, Elisha Smiley will delve into gelato, its history and technique, and will share a plant-based recipe that is a riff on the original complete with delectable crunchy toppings. • Cathy Nash Holley (Publisher and Editor-in-Chief, Flavor & the Menu; Portland, ME) • David Kamen ‘88 (Director—CIA Consulting; Hyde Park, NY) • Elisha Smiley (Pastry Chef-Owner, Roman Holiday Gelato; St. Helena, CA) Sponsored by U.S. Soy Learn more at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America i

General Session VI: Beyond Authenticity: The Rise of Asian-American Cuisine Frequently, Asian cuisines—and chefs of Asian descent—are the people from whom we demand “authenticity” the most, placing restrictions on what dishes and preparations are considered proper. A new crop of chefs is questioning and challenging these rules, allowing themselves the freedom to make food informed by their life experiences. In this session, we’ll learn techniques from two chefs who have forged their own paths, expanding the boundaries of Japanese, Italian, French, and Filipino cuisines to create new dishes that excite critics and consumers alike and who move the culinary world forward into exciting new flavor and ingredient combinations. • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York City) • Christine Lau (Chef and Consultant, The CLAU Group; New York City) • Abi Balingit (Cookbook Author, Baker, and Recipe Developer; Brooklyn, NY) Learn more at: —

General Session V: La Bodega and Beyond: The Broader Context of Classic Pastry Award-winning pastry chef and owner of Dōekï Dōekï, Paola Velez, brings technical proficiency as well as joy and whimsy to classic American desserts, making them uniquely her own creations through the inclusion of the flavors, ingredients, and vibrant colors of her Dominican heritage. Formerly an executive pastry chef at Washington, DC’s Kith and Kin, she won further acclaim in the city with her pandemic dessert popup La Bodega, held at Compass Rose, with offerings such as piña colada doughnuts and plantain sticky buns. Since that time, she has expanded her reach, building a significant following on social media with instructional and accessible cooking videos produced through her media company Small Orchids, using her inventive, vibrant desserts to share stories of the African diaspora and a passion for social justice, influencing a broad new audience. • Sam Fore (Chef-Owner, Tuk Tuk Snack Shop; Lexington,