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The Worlds of Flavor® International Conference and Festival 2012

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WORLDS OF FLAVOR 2012: THREE DAYS ON THE ARC OF FLAVOR

The Worlds of Flavor® International Conference & Festival, with the theme of Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia, celebrated its 15th anniversary by exploring the movement of ingredients, dishes, techniques, and flavors from the first days of trade to today's fast-changing global palate.

The resounding idea expressed throughout the conference was that cuisines are not geopolitically bounded, and that the movement of the arc of flavors continues at a pace faster than ever. Cross-influences have existed since the first adventurers took to the sea, making cuisines fluid rather than static; the re-occurrence of similar ingredients, such as Aleppo pepper or figs, or techniques like live-fire or one-pot cooking, in presentations from parts of the world seemingly disconnected helped attendees better understand the origin of the foods that we eat and the possibilities of the ones we don't yet know about, making it easier to incorporate new flavors onto their menu.

"Worlds of Flavor is a terrific venue for networking with luminaries in the food world as they drill deeply into a culinary topic that will be of interest to trend watchers and culinary professionals of all stripes."
—Bret Thorn
Senior Food Editor, Nation's Restaurant News


Chefs from Iceland, Sri Lanka, and the United Arab Emirates appeared for the first time on the Worlds of Flavor program, along with experts on 20 other cuisines from around the globe. Enjoy highlights from their presentations below.

The Culinary Institute of America's annual three-day forum is widely acknowledged as our country's most influential professional forum on world cuisines, food cultures, and flavor trends. Each November, the Worlds of Flavor Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.

We look forward to seeing you at our Greystone campus November 14-16, 2013 for Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery. Visit worldsofflavor.com for more information, and register here. In the meantime, click here for more presentations from 2012!

"Each of these annual events I've attended has been illuminating. But this one was especially so. Everyone I talked with said the same thing: The Arc of Flavor was the perfect combination of delicious and instructive with a strong intellectual through line connecting all of the sessions and demonstrations. Bravo to the CIA!"
—Corie Brown
General Manager, ZesterDaily.com



WOF 2012: IN THE MEDIA

Food Produce Design, "Authenticity Reigns at Worlds of Flavor Conference," by Rachel Zemser, November 12, 2012

Napa Valley Register, "The Arc of Flavor, From Iceland to Sri Lanka, CIA conference explores global influences and ingredients," by Sasha Paulsen, November 12, 2012

Zester Daily, "Worlds of Flavor Features Zester Daily Writers," by Corie Brown, November 12, 2012


WOF in Tweets

"Thailand to Israel every dish begins with onion, garlic, and chili. Universal." Quoting Chef Erez Komarovsky from Matat, Israel. —@AJHounslow

"Chef Musa Dagdeviren's last step in prepping his one-pot meal: hack off enormous hunk of butter and stick on top. Cheers, laughter." —@NinaKQED

"Ana Sortun flattens Brussels sprouts so they have more surface area and can be crispier. So simple but so smart." —@FoodWriterDiary

"'Fry Thai spice paste until you sneeze' - Chef Bo Songvisava at #ciawof —@SFRestoNews



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PROGRAM MATERIALS

Download the 2012 Conference Program
21.7 MB

 

 

Download Recipes
2.6 MB

Recipes File for Conference Attendees Only


GRAND PLATINUM SPONSOR

McCormick for Chefs


PLATINUM SPONSORS

Chobani
Coca-Cola Refreshments

United Soybean Board

"Worlds of Flavor is the smartest food conference out there."
James Oseland
Editor in Chief, Saveur


Premium Gold
California Raisin Marketing Board
JETRO
Kikkoman Sales USA
Unilever Food Solutions

Gold
Farmland Foods
Paramount Citrus / Wonderful Pistachios
Viking Commercial

Silver
H. J. Heinz Company

Bronze
Fresh Origins
Ghirardelli Chocolate
Horizon Food Group
Idahoan Foods
illy Caffé
Institut del Cava
LA & SF Specialty
Saputo
Torani

Flavor Discovery
BASQUE COUNTRY. Savour It.
Dole Foodservice
Ventura Foods

Corporate
Barilla America
California Avocado Commission
Campbell's Soup Company
Cargill Innovation Center
Cargill Seasonings & Sauces
Carla's Pasta
CH Robinson
CJ Foods
ConAgra
Decas Cranberry Products
Gold Coast Packing
The Hershey Company
JR Simplot
Kerry Ingredients
Kettle Cuisine
Lactalis
Melissa's
National Pork Board
PepsiCo
Rich's Products Corporation
Royal Rose Radicchio
Sargento Foods
Sensient
Stampede Meats
Star Kay White
Surlean Foods
Two Chefs Bakkavor