Worlds of Flavor 2024

General Session IX: Our Gastronomic Heritage: Food Traditions for a New Generation One tool in the kit of a dynamic menu is the utilization of quality ingredients for superior and varied flavor and a story that can elevate an ingredient or recipe’s narrative. Here we’ll end our 2024 Worlds of Flavor conference looking at undervalued heirloom ingredients and heritage recipes as the building blocks to deliciousness for a new generation. We’ll learn about the Ark of Taste, the nonprofit organization Slow Food’s living catalog of our nation’s food heritage, which offers operators dynamic inspiration for the menu. • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR) Find more information at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premie

Seminar 7: Seasoning as Staple: Built-in Flavor from the Beginning Join our talented presenters as they take a deep dive into the foundations of culinary technique with a focus on creating flavors that have staying power from one generation to the next. Learn how to utilize classic seasoning mixes and other kitchen staples as the base for creative and memorable dishes from Michelin-starred chef and former Top Chef contestant Carlos Gaytán and former James Beard Semifinalist Best Chef Southeast Shamil Velázquez, that marry personal heritage with culinary know-how. • Bret Thorn (Senior Food and Beverage Editor, Nation’s Restaurant News; Brooklyn, NY) • Carlos Gaytán (Chef-Owner, Tzuco; Chicago, IL) • Shamil Velázquez ’14 (Lecturing Instructor, Culinary Arts; CIA; Hyde Park, NY) Sponsored by Unilever Food Solutions Find more information at: —————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is

General Session VIII: Ancient Crops for Future Menus: Flavor Forward, Nutrient Dense, Climate-Resilient Climate change is a driver of migration across the world as vulnerable populations escape the devastating effects of weather-related catastrophes. Extreme weather also threatens the safety of our food supply. In response, farmers are cultivating nutrient-rich crops—many of them ancient varieties—that can thrive in drought and extreme heat. The next step, then, is for chefs to incorporate them into the menu, highlighting how to best work with these ingredients in delicious culinary applications that will entice consumers. This session features Turkish and West African recipes that include climate-resilient ingredients that are good for human and planetary health from two acclaimed chefs passionate about biodiversity. • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR) • Ebru Baybara Demir (Social Gastronomy Chef and Entrepreneur, From Soil to Plate Agricultural Devel

Seminar 4: Changing Demographics and Changing Menus: the Role of Plant-Based Protein Generation Z—and generation Alpha after it—is composed of a higher percentage of people with at least one immigrant parent than any generation before, and the numbers keep rising. In addition, more consumers than ever before are choosing a flexitarian approach to eating, limiting their intake of meat and seeking out alternative protein sources. What effect will these two parallel demographics have on future menus? In this session we’ll look to tofu’s resurging popularity, its importance to many cultures, and how it can play a key role in boosting protein intake in a variety of delicious culinary applications. Taylor Reid, PhD (Professor, School of Liberal Arts and Food Studies, CIA; Hyde Park, NY) Breana Lai Killeen (Senior Editor, Food & Wine; Shelburne, VT) Andrea Nguyen (Author and Chef, Viet World Kitchen; Santa Cruz, CA) Sponsored by Pulmuone Foods USA Find more information at: ———————————————————

General Session VII: Translating Polish Tradition Today: From Kraków to Pittsburgh Chefs Aleksander Baron and Tomasz Skowronski serve as translators for Polish cuisine from old to new, understanding that this cuisine is tied to the country’s long and complex history which has been impacted in part by war, communism, and migration, and is now experiencing a renaissance as expats return home. They will demonstrate how they interpret this vibrant cuisine on their menus, leaning on traditional spicy, sour, and umami flavors and ties to land and seasonality, mixed with global techniques. In addition, they’ll share why the future for Polish food—from Poland to Pittsburgh—is exciting, innovative, and evolving to meet the interests of younger generations while keeping connection to and building upon the old ways. • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) • Aleksander Baron (Chef and Co-Owner, Kapłony I Szczeżuje; Kraków, Poland)

General Session VI: Strategies to Combine a Host of Cultural Influences on the Menu with Purpose and Skill Whether combining Brazilian, Italian, and Mexican influences to acclaim or adding to the culinary creativity of Japanese-Italian and most recently Chinese-Latino cuisines, these creative chefs offer plentiful inspiration for taking flavors from around the world and combining them in exciting and delicious ways. We’ll dig deep into flavor building and learn techniques to skillfully combine a mix of global flavors in dishes that are as beautiful to look at as they are exciting to eat. • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR) • Ixta Belfrage (Cookbook Author and Recipe Developer; Ixta Ltd.; London, UK) • Christine Lau (Chef and Founder, The CLAU Group; New York City) Find more information at ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Foun

General Session V: Unconventional, Unshackled, Unapologetic: Indian Food Today As physical borders begin to reshape themselves around changing demographics, how do the borders we’ve created around immigrant dishes and cuisines in the U.S. change, giving space to chefs to interpret their own culture? We’ll hear how acclaimed New York restaurant group Unapologetic Foods is building an empire based on bold, regional Indian flavors and redefining the cuisine for a new generation. James Beard Award-winning chef Chintan Pandya will demo recipes that embody distinctive Indian flavors while garnering praise, awards, and long reservation lists. • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR) • Chintan Pandya (Chef and Partner, Unapologetic Foods; New York City) Find more information at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary

General Session IV: Vietnamese and Iranian Flavors, In Situ and Translated Abroad California’s agricultural richness has allowed many immigrants to recreate and adapt traditional recipes in innovative ways. Our guest chefs will focus on how the flavors, recipes, methods, and innovation found in heritage versions of Vietnamese and Iranian cuisine can be translated to the U.S., and with an interest in updating recipes to meet younger generations’ evolving tastes. Find more information 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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The colleg

Seminar 1: Transcending Borders: The Influence of Asian Flavors on Latino and West African Cuisines Celebrate the rich tradition of recipes that transcend borders by bridging two cultures. In this session our esteemed chefs will offer culinary strategies for building flavor in dishes that bring two worlds together. For chef Ian Ramirez it’s "wafu” fusion, weaving the delicate artistry of Asian cuisine with the bold flavors of Latin American cooking, and for chef Pierre Thiam it’s celebrating the similarities between West African cuisine and that of his wife Lisa Katayama's homeland in Japan, as is embodied in the recipes in their new cookbook Simply West African. • Andrew Hunter ‘88 (Corporate Chef, Kikkoman Sales USA; Los Angeles, CA) • Ian Ramirez (Founder, Mad Honey Culinary Studio; Holland, MI) • Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; Oakland, CA) Sponsored by Kikkoman Sales USA Find more information at: ————————————————————————————————————————————————————— CIA: CI

General Session III: Flavor Perspectives: From Independent Influences to Mainstream Menus American diners have become remarkably receptive to new foods and dining experiences, but there remains a world of flavors yet to be discovered. How global foods find their way into the mainstream—the influences, dynamics, and preconditions for acceptance—will be discussed by chefs who are actively leading the first wave of introduction. Using a case-history approach, they’ll discuss challenges, opportunities, and the lessons that they’ve learned. • Nancy Kruse (Menu Analyst, Food Writer, and President, The Kruse Company; St. Paul, MN) • Joseph Kim (CEO, BBDOTQ USA Inc.; Fort Lee, NJ) • Chintan Pandya (Chef and Partner, Unapologetic Foods; New York City) •Hoss Zaré (Lead Operational Training Executive Chef, Bon Appétit at Google; Mountain View, CA) Find more information at: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, th