Reviews & Quotes

Food Arts magazine has described previous CIA Worlds of Flavor® Conferences this way: “Inspirational! 11 on a 10 scale.”

“The international food world gravitated to California to taste and talk, learn and listen, and cook and compare notes during a whirlwind three-day conference.” Food Arts

"The extravaganza, which is as rich in tastes as it is in academic knowledge, has become a hot ticket as word of its previous in-depth explorations …” Food Arts

"An ongoing series of probing explorations of the culinary map beyond the bounds of Escoffier’s Europe.” Food Arts

“These programs combine awesome talent and hundreds of eager food professionals at one grand teach-in.” Food Arts

“The whole extravaganza was … just like a fabulous trip to Asia where one covers too much territory, learns too much to take it all in, eats way too much, and leaves inspired and enthralled by a world of new tastes.” Food Arts

“Chefs, food experts, and culinary delegations … gathered to create a three-day immersion into the sights, aromas, and bold flavors of these savory food cultures.” The National Culinary Review

“Bringing diverse people cultures together through the sharing of food, with its powerful capacity to connect people, was a common theme throughout the conference.” The National Culinary Review

“This year’s conference mixed foodservice professionals from across the United States with those representing regions of the Mediterranean to create a rich stew of information and ideas.” Nation’s Restaurant News

“I learned in three days what would perhaps have taken me years to learn, if ever,” commented Turkish cooking authority Engin Akyn

“After all the foods and words have been digested, what do chefs get from this? Camaraderie, networking, knowledge of foreign cuisines.” Food Arts

“For this particular audience—a room full of corporate R&D chefs, independent operators and food manufacturers—it was exactly the kind of stimulation that they had trekked to St. Helena, Calif., to immerse themselves in and learn from.” Restaurants and Institutions

“The conference featured seminars, cooking classes and panels…to provide a near-genuine experience for participants…” Restaurants and Institutions

“This year’s conference was a lively marketplace of food products and ideas that provided a tantalizing glimpse of trends to come on the restaurant menus.” Nation’s Restaurant News

“There’s lots of potential for commercialization … in the savvy closing session … to synthesize culinary learning with commercial opportunity” Nation’s Restaurant News

"It’s really getting that first-hand experience … getting the authentic tastes on my palate … that was very educational for me.” Gourmet magazine