Worlds of Flavor Conference to Gather Top Chefs, Innovators at Culinary Institute of America
The 26th annual Worlds of Flavor® International Conference and Festival will be hosted at the Culinary Institute of America at Copia from November 6–8.
Renowned for forecasting food and flavor trends, this three-day event features panel discussions, culinary demonstrations, and tastings, aimed at providing chefs and food service operators with fresh menu inspiration and strategies, as well as opportunities to exchange best practices with peers.
This year's theme highlights the influence of global migration on culinary traditions, showcasing how the blending of cultures leads to the creation of new cuisines. Early-bird registration, offering savings of up to $400, is available through Wednesday, July 31.
Notable Presenters
The conference will feature a distinguished lineup of chefs, authors, educators, and industry experts, including:
- Saqib Keval and Norma Listman from Mexico City's Masala y Maiz Group
- 2023 Basque Culinary World Prize-winner Ebru Baybara Demir
- Cookbook author, chef, and teacher Andrea Nguyen
- 2024 James Beard Foundation Cookbook Hall of Fame inductee Pierre Thiam
- 2024 Food & Wine magazine's Game Changers: Rupa Bhattacharya, Dan Giusti, and Roshara Sanders
Conference Insights
"Understanding how cuisines are both influencing and influenced by our changing population has become ever more relevant," said Rupa Bhattacharya, executive director of the CIA's Strategic Initiatives Group. "Worlds of Flavor allows us to explore how chefs and foodservice operators are integrating diverse cultural influences to create innovative menu items that surprise and delight their guests."
Worlds of Flavor is open to a broad range of foodservice professionals, including those from independent and chain restaurants, educational institutions, hotels, resorts, casinos, and cruise lines. For more information or to register, visit www.worldsofflavor.com.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America (CIA) is the world's leading culinary college, committed to developing leaders in foodservice and hospitality. The independent, not-for-profit CIA offers a variety of degree programs in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. Additionally, the CIA provides executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have established the CIA as the food industry’s think tank. The CIA's global network includes nearly 55,000 alumni who are innovators across the food world.
