The Culinary Institute of America’s Latin American Cuisine Summit brings together a diverse audience of foodservice, culinary, and beverage professionals for two days of culinary demonstrations, insightful discussions, and business inspiration and strategy.

This year’s summit will highlight the intersection between cuisine and culture, understanding how the importance of local sourcing will inspire flavorful dishes when combined with the techniques from longstanding traditional foodways such as preservation, preparation, food production, and much more.

We’ll explore, together, the concept of local sourcing and traditional foodways in a variety of ways—menu design, scaling dishes to accommodate business needs, and the flavors, techniques, and dishes that inspire the industry—to analyzing operational tasks that tackle labor issues and consistency with dine-in and take-out orders.

This year’s Latin American Cuisine Summit includes insightful academic presentations, tastings, robust discussions, and peer-to-peer exchange in the diverse Pearl District setting that is the CIA’s Texas campus.

Join us in San Antonio, September 12-13.

 Register here!

Who Attends?

The CIA’s Latin American Cuisine Summit welcomes upwards of 125 professionals from independent and chain restaurants; K-12, college, and university foodservice; hotels, cruise lines, and resorts; supermarkets; corporate dining (B&I); not-for-profits; and other foodservice segments.

If you represent a foodservice manufacturer or supplier, please contact Lee Ellen Kirk (LeeEllen.Kirk@culinary.edu) to review sponsorship opportunities, which allow participation in this Summit.

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