Welcome and Overview of Worlds of Flavor
• Greg Drescher (Senior Advisor, Strategic Initiatives, CIA; Napa, CA)
Introduction of Platinum Sponsors
Kikkoman Sales USA | Foods and Wines from Spain | Unilever Food Solutions
Introduction of Programming and Housekeeping Notes
• Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)
General Session I: Generational Differences: Personalizing Traditional Cuisine
With immigration, the connection to the culture of origin for each new generation changes as they become increasingly settled in a new country and their relationship to tradition, foodways, and the idea of authenticity evolves. Here we’ll learn about three distinct approaches to bringing these intersecting cultures onto the menu. Jordon Ezra King is interested in why people eat what they eat and how they arrived there, and he will unpack traditional foods. Kiano Moju will talk about her book AfriCali, which brings the flavors, techniques, and spices of Kenya and Nigeria together with the fresh bounty of California produce in a very personal way, and Norma Listman and Saqib Keval will demo some recipes from the menu at their Mexico City restaurant, Masala y Maiz, which embodies the impact of migration, and along with it the culinary techniques and political movements that converge between South Asia, East Africa, and Mexico.
• Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)
• Jordon Ezra King (Recipe Developer and Storyteller; Jordan Ezra, LTD; London, UK)
• Kiano Moju (Cookbook Author and Founder, Jikoni Archive; Los Angeles, CA)
• Saqib Keval & Norma Listman (Chef-Owners, Masala y Maiz Group; Mexico City, Mexico)
Find more information at https://www.worldsofflavor.com
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: https://www.ciafoodies.com
CIA at Copia: https://www.ciaatcopia.com
CIA ProChef: https://www.ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.