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Worlds of Healthy Flavors is a
groundbreaking educational initiative launched in September 2004 by The
Culinary Institute of America (CIA) and Harvard School of Public Health—Department of Nutrition. This annual
invitation-only three-day leadership retreat is designed to help volume
foodservice operators expand options for healthy menu choices within their
businesses and on behalf of their customers.
Download the Worlds of Healthy Flavors brochure >> (PDF 1.29 MB)
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Produce First! is a one-day
invitation-only retreat immediately following Worlds of Healthy Flavors.
Developed by The Culinary Institute of America and Produce for Better Health
Foundation (PBH), Produce First strives to spark the imagination of chefs and
foodservice operators in bringing produce front and center in new menu
development. Drawing inspiration from
the culinary traditions of the Mediterranean, Asia,
and Latin America as well as from innovation across
the
United States,
this program asks that instead of thinking about produce last in the menu
development process that menu developers think of it first.
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Healthy Kitchens, Healthy Lives is a continuing medical
education (CME) conference bridging nutrition science, health care, and the
culinary arts. This semi-annual gathering of physicians, dietitians, and
other healthcare professionals; hospital, insurance, and other healthcare
executives; and healthcare foodservice directors and executive chefs is held
every spring and fall at The Culinary Institute of America at Greystone.
Download the Healthy Kitchens brochure >> (PDF 351 KB)
Learn more at www.healthykitchens.org >>
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The Greystone Flavor Summit,
co-presented by the CIA at Greystone and
Food Arts Magazine, is a three-day invitational leadership retreat that
brings together each year a select group of top food and beverage directors,
corporate and executive chefs and other experts in American foodservice to
explore, discuss, and taste their way through a stimulating, critical set of
flavor and related kitchen and dining management issues.
Download the Greystone Flavor Summit brochure >> (PDF 1.22 MB)
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Flavor, Quality & American Menus is an annual
invitational leadership retreat co-presented by The Culinary Institute of
America at Greystone and the University
of California at Davis
College of Agricultural & Environmental Sciences. The four-day retreat, held at the CIA at Greystone with field trips to local agricultural
attractions, brings together 30–35 of our nation's most influential chefs and
volume foodservice industry leaders with leaders in U.S agriculture as well
as culinary experts from Asia, Latin America, and the Mediterranean to
examine ways to highlight American agricultural products on U.S. foodservice
menus.
Download the Flavor, Quality & American Menus brochure >> (PDF 1.16 MB)
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Latin Flavors, American Kitchens is The Culinary Institute
of America's Annual Symposia on Latin, Cuisines, Cultures and Exchange. This
leadership program—held at the CIA's new San Antonio
campus—highlights the world heritage of Latin cuisines, their future on
American Menus, and the Advancement of Latin American culinary professionals.
With programming overseen by the CIA Latin Cuisines Advisory Committee, this
annual event brings together leaders in American and Texas volume foodservice
to examine ways to advance Latin cuisines as well as Latino foodservice
professionals careers in American foodservice.
Download the Latin Flavors brochure >> (PDF 1.15 MB)
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The Worlds of Flavor International Conference &
Festival, presented by The Culinary Institute of America, is widely
acknowledged as the
United States
most influential professional forum on world cuisines and culinary flavor
trends. The annual gathering has
become a "must attend" for leading chefs, corporate menu decision-makers,
foodservice management executives, suppliers, journalists, and other
professionals. The event has become
such a popular draw that it now sells out in a matter of days, six months in
advance!
The event is the college's flagship conference, and every
November literally transforms the CIA's Napa
Valley campus into an amazing
crossroads of world food and culture. Each year it showcases the "gold standards" of world cuisines—from the
Mediterranean and Latin America
to Asia—that are increasingly reshaping American
palates and the
U.S.
foodservice industry.
Download the Worlds of Flavors brochure >> (PDF 1.29 MB)
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