Written by Emily Luchetti
Pastry Chef of Farallon Restaurant in San Francisco and
Winner of the James Beard Award for Best Pastry Chef, 2004

For the better part of a decade The Culinary Institute of America at Greystone has brought together savory chefs and culinary authorities at its Worlds of Flavor® each fall. This spring, pastry chefs got their due as they explored the sweet side of Latin America and Asia at CIA Greystone’s Worlds of Flavor International Baking and Pastry Retreat.

Led by 22 restaurateurs and cookbook authors from Asian and Latin American countries, generous sponsors, and the formidable CIA staff, pastry chefs spent March 10-13, 2004 tasting unfamiliar ingredients and incorporating them into desserts; identifying indigenous flavors; watching cooking demonstrations; listening to presentations on the origins of dessert, and how they are enjoyed in different countries; and brainstorming on how to incorporate their newly-acquired knowledge into their menus back home.

The presenters were all culinary ambassadors for their countries, deeply passionate about their respective cultures. Persian expert Najmieh Batmangili shipped in a rosewater distiller, so guests could see fresh rose petals being transformed into rosewater. Julie Sahni revealed the makings of kulfi, the Indian frozen treat. Laura Cid Perea introduced attendees to rompope, a popular alcohol used in many Mexican cakes. Chai Siriyarn and his family mesmerized participants with a constant flow of Thai sweets.

The Worlds of Flavor International Baking and Pastry Retreat is a smaller, more intimate event than the fall festival. This format encouraged close interaction between the presenters and attendees, providing for a dynamic exchange of ideas and information. It also presented the opportunity to interact with sponsors and learn more about their products, and how and where they are produced. It’s only natural: to make great desserts, chefs need to understand their ingredients. The CIA Greystone put together a great group of sponsors, including Allied Domecq Wines, USA; Barry-Callebaut; the California Raisin Marketing Board; Far Niente Winery; Guittard Chocolate Company; Illy Caffe North America, Inc.; Nielsen-Massey Vanillas; and Torani/R. Torre & Company.