Renowned chefs and academics to headline November’s food industry leadership conference and festival in napa
NAPA, Calif., August 23, 2022 /PRNewswire/ — This fall, the best place to learn from some of the brightest and most respected minds and voices in the world of food is on the 24ththe annual worlds of flavor® International Conference and Festivalin the Culinary Institute of America (CIA) in Copy, November 2-4. This year, the conference will explore the foods, culinary techniques and diverse cultures of the African Atlantic and their impact on world nutrition.
The Culinary Institute of America presents: Worlds of Flavor: Africa and the World, an international conference and festival, November 2-4, Napa, CA.
Developed in collaboration with leading authorities on food in the African diaspora —committee chair theresa nelson; Drs. Scott Alves Barton, jessica b harrisY Maricel Clip; chefs Michael Elegbédé, jj johnson, kwame onwachi, Matthew RaifordY Pierre Thiam; and journalist, jamila robinson—the conference is designed to help chefs and food service operators infuse their menus with the flavors and cultures of the African Atlantic in ways that meet the changing tastes and interests of their guests, while respecting and centering cultural stakeholders that define its modern evolution.
Record for the conference, which is being planned in conjunction with the CIA Bachelor’s Program Concentration in African Cuisinesit is already open.
“We have planned a deeply rooted program packed with the most dynamic black chefs and academics from around the world. The space we have curated offers an audience of professional chefs and hospitality leaders a place to connect, learn, taste and discover food. of the African Atlantic for three days in the beautiful napa valley“said program committee chair Thérèse Nelson, noted chef, writer and founder of BlackCulinaryHistory.com. “The conference presenters are world-class and I’m thrilled to work with the CIA to bring them all under one roof at such a kinetic moment in our culinary history.
- almost 40 chefs and experts from all over the world will guide this journey, including: eric adjepong, mashama bailey, dennis, Simeon Hall, Jr., Diana TandiaY Paola Velez.
- Day 1 will help guests become familiar with the history, geography and culture of Africa and its diaspora.
- Day 2 is an immersive culinary feast for the senses, complete with demonstrations, tastings, and tons of menu inspiration.
- Day 3 offers a glimpse into the future and practical tools and strategies to help guests implement their learnings within their operations. Watch the conference program.
“With the food scene evolving faster than ever, it’s critical to not only sample recipes and ingredients from various cuisines around the world, but also understand the history and culture of different regions and how to include them on restaurant menus,” said. rupa bhattacharyaCIA executive director of strategic initiatives. “For nearly 25 years, Worlds of Flavor has been the industry’s leading resource on food trends, both current and future, and this year’s show will continue that legacy and help position companies for the future.” success”.
Worlds of Flavor is open to all independent and chain restaurant foodservice professionals; colleges/universities and K-12 schools; contract food service companies; hotels/resorts; and more. For more information visit www.mundosofflavor.com. Record prior to August 31 for early savings.
About Culinary Institute of America
Founded in 1946, The Culinary Institute of America It is the world’s leading culinary university. Dedicated to developing leaders in food, beverage, and hospitality, the private, nonprofit university offers bachelor’s and associate degrees with concentrations in culinary arts, baking and pastry arts, food business management, hospitality management, culinary sciences, and applied sciences. . food studies CIA’s School of Graduate and Professional Studies offers master’s degrees in sustainable food systems, food business, and wine and beverage management, as well as executive education and certificate programs. Its lectures, leadership initiatives and consulting services have made the CIA the think tank for the food industry, and its global network of more than 50,000 alumni includes innovators in all areas of the food world. The CIA has locations in New York, California, TexasY Singapore. For more information visit www.ciachef.edu.
SOURCE The Culinary Institute of America
