Worlds of Flavor 2004Napa Valley, CA
he Culinary Institute of America at Greystone’s Worlds of Flavor International Conference & Festival is the college’s annual flagship conference, and transforms the Napa Valley campus each year into an amazing crossroads of world food and culture. Food Artsmagazine has described previous CIA Worlds of Flavor Conferences this way: “Inspirational! 11 on a 10 scale.”
Planning is well underway for our 2004 program, “Savoring Asia—Authentic Flavors for American Menus,” and we are confident that this will be one of the largest and most significant conferences ever held in the United States on Asian food, cooking, and culture. From China and Japan, across Southeast Asia—most notably Singapore, Thailand, and Vietnam—to India, Asian flavors are firing up the imagination of American chefs and food writers, and whetting the appetites of American diners.
In this conference, we’ll look at centuries-old Asian food traditions that are best positioned to find a home on American menus in coming years, as well as present the best of contemporary Asian cooking that draws on those traditions in new and innovative ways. We’ll be flying in nearly 50 guest chefs, food experts, cookbook authors and other cultural experts from across Asia and the United States to 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 Barrel Room. Conference participants will experience the world of Asian restaurants, home cooking, street food, and royal and festival traditions.
The Worlds of Flavor Conference series typically attracts 500+ senior-level chefs, independent and chain restaurant operators, university and contract foodservice managers, hotel food & beverage directors, educators, and other influential foodservice industry professionals. As part of the attendance, the conference has traditionally included between 40-50 consumer and foodservice trade media representatives. Recently, publications reporting on the Worlds of Flavor Conferences have ranged from Nation’s Restaurant News and Food Arts to the San Francisco Chronicle, Houston Chronicle, Rocky Mountain News, Cooking Light and Time. Complete coverage of the conference will also be presented as part of Worlds of Flavor.