WORLD STREET FOOD and WORLD COMFORT FOOD each imply a broad range of food traditions representing flavors, dishes, and CULINARY IDEAS that often fall outside the realm of fine dining menus. In recent years, AMERICAN CHEFS — even those with the most upscale menus and operations — have found new inspiration from the FAST CASUAL, SLOW SAVORY, and "BIG VALUE".

The Culinary Institute of America's Worlds of Flavor International Conference & Festival is widely acknowledged as our country's most influential professional forum on world cuisines and trends. Marking its twelfth year in 2009, the annual gathering has become a "must attend" for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, journalists and professionals.

The event is the college's flagship conference, and every November Worlds of Flavor literally transforms the Napa Valley campus into an amazing crossroads of world food and culture. The conference showcases the gold standards of world cuisines that are increasingly reshaping American palates and the U.S. foodservice industry.