Flavor SummitNapa Valley, CA
2020 Flavor Summit Program Summary
The Culinary Institute of America’s Flavor Summit brings together each spring a select group of top food and beverage executives, corporate and executive chefs from leading hotel, resort, casino, and cruise line companies to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen, dining, and hospitality management issues.
Thematically, 2020 Flavor Summit sessions and seminars explored the following topics, highlighting menu R&D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing to provide the audience with state-of-the art business strategies and inspiration:
- Cultivating the next generation of hospitality professionals, including discussion of broader hiring and recruitment trends and emerging technology platforms for training.
- Flavors in context, including modern applications for Sichuan spice, sensory analysis of monofloral honeys, sustainable seafood approaches in New England, and zero waste bar programs.
- Understanding how shifts in consumer demographics have made F&B operations more complex, an introduction to technological innovations that are meeting demands for more interactive and impactful food events, and a deep dive into how lighting design impacts the guest experience.
We look forward to welcoming another group of influential food, beverage, and hospitality executives to next year's Flavor Summit, March 10-12, 2020.
Watch the live webcast of Flavor Summit 2020 here or click on the video player below to watch select sessions.