Culinary Institute of America’s annual Worlds of Flavor® International Conference & Festival is widely acknowledged as our country’s
premier forum on world cuisines and culinary flavor
trends for foodservice, beverage and hospitality
the years, the program has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, journalists and other professionals—and always sells out many months in advance. The gathering is the college’s
annual flagship conference, and every November
literally transforms the Napa Valley campus into
an amazing crossroads of world food and culture.
a time when Spain can arguably claim to be the
hot culinary destination in Europe—and Spanish
foods and wines are increasingly finding a place
at the American table—Americans
are still only beginning to grasp the depth and
breadth of these flavors and traditions, both as
they exist in Spain and as they have mixed with
other cultures around the world.
AND THE WORLD TABLE: Regional Traditions, Invention
and Exchange will bring together a conference faculty
of more than 50 top chefs, food writers, winemakers,
food producers and other experts from Spain, countries
that have been influenced by Spain, and from across
the United States. This prestigious guest conference
faculty will lead seminars, conduct tastings and
demonstrations, collaborate on special meals, and
participate in the colorful World Marketplace held
in Greystone’s historic 15,000 square foot
The conference program will reflect the interplay of three broad themes:
Traditions: We’ll explore the best of regional Spain, from Catalonia and the Basque Country to Galicia and from Valencia and Madrid to Andalusia. From regional wines and mountain cheeses to olive oils, piquillo peppers, Serrano ham and a host of other artisanal food products, we’ll consider the elements of quality and style in this world of Spanish food and wine traditions. At the same time, we’ll see and learn from a number of Spain’s
top chefs that continue to be inspired by regional
traditions, and the possibilities for adaptation.
Invention: At the same time our 2006 Worlds of Flavor Conference
will honor the timeless traditions of Spain, it
will celebrate the frontiers of flavor and technique
being cooked up in Spain’s most creative kitchens. In some cases breaking the boundaries of regional Spanish cooking—and in other cases shattering our ideas of what cooking can be about in any world context—this culinary movement is firing up the imagination of chefs throughout Spain, Europe and the Americas, and we’ll
hear from many of the best of them.
also taste our way through exciting innovations
in the Spanish wine sector, and see why top critics
are calling Spanish wine the Next Big Thing! Top
Spanish winemakers will be on hand to share their
vision of what we can expect in the years ahead
from the top vineyards of Spain.
Exchange: From the Columbian Exchange that began at the end
of the 15th century to the present day, Spain has
contributed mightily to the world table. In this
part of the conference, we’ll review the broad strokes of this exchange, then consider the legacy of the exchange—and where this heritage is likely to take us in the future—in
menus from Mexico City and Lima, Peru to a host
of American cities from Miami to Los Angeles.
We’ll also consider the impact of the exchange between the foods and traditions of Spain and those of the rest of the ancient and modern Mediterranean—and
the role that this exchange played in creating
what we know today as the healthful Mediterranean
above all else, SPAIN AND THE WORLD TABLE: Regional
Traditions, Invention and Exchange, is
about a gathering of world-class talent—talent
that will give attending American chefs, foodservice
operators and beverage professionals an unparalleled
immersion into the exciting and complex world of
Spanish and Spanish-influenced food, wine and cooking.