2021 Worlds of Flavor Conference

General Session XIII: A Modern Mexican Culinary Artist in Ensenada • Diego Hernández (Chef, Mur Mur, Tulum | Ensenada Baja California) General Session XIV: Washington, DC Without Borders • Jamila Robinson (Food Editor, The Philadelphia Inquirer; Regional Chair, World’s 50 Best Restaurants, Philadelphia, PA) • Erik Bruner-Yang  (Chef-Owner,  Maketto and ABC Pony; Creator, Power of 10 Initiative, Washington, DC) • Eric Adjepong, MPH (Chef,  Chef Adjepong LLC, Washington, DC) Concluding Remarks • Greg Drescher (Vice President, Strategic Initiatives and Industry Leadership, CIA, Napa, CA) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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

Seminar 7: Taking a Stance with One’s Food: Stories of Origins, Justice, and Equity and How to Share Them with Dishes • Cathy Nash Holley (Publisher/Editor-in-Chief, Flavor & The Menu, Portland, ME) • Hillel Echo-Hawk (Indigenous Chef, Caterer, Speaker, and Owner, Birch Basket Catering, Seattle, WA) • Dominica Rice-Cisneros (Chef-Owner, Bombera, Oakland, CA) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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, ce

General Session XI: Local Ingredients, Fine Dining Flair: A Journey to Chile • Carolina Bazán (Chef-Owner, Ambrosia and Bistro Ambrosia, Santiago, Chile) General Session XII: Modern Mexican Street Food: A Savory and Sweet Perspective • Jesus “Chuy” Cervantes (Chef de Cuisine, Damian and Ditroit, Los Angeles, CA) • Lilla Bernal, CMB, CHE (Assistant Professor, CIA, San Antonio, TX) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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 e

General Session IX: A Delicious Visit to Mexico • Gabriela Ruiz (Chef-Owner, Carmela y Sal, Mexico City, Mexico) General Session X: Chicago: Cuisines and Influences in Motion in the Midwest • Chandra Ram ‘99 (Editor-at-Large, Plate, Chicago, IL) • Erick Williams (Chef-Owner, Virtue Restaurant & Bar, Chicago, IL) • Ryan Brosseau (Executive Chef, Dear Margaret, Chicago, IL) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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

Seminar 4: Culinary Inspiration from Spain in America, with a Healthy Dose of Olive Oil • Cathy Nash Holley (Publisher/Editor-in-Chief, Flavor & The Menu, Portland, ME) • Daniel Olivella (Chef-Owner, Barlata Tapas Bar, Austin, TX) • Aisha Ibrahim (Executive Chef, Canlis, Seattle, WA) Sponsored by Olive Oils from Spain For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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 profe

General Session VIII: From Philadelphia and Miami to Portland: What Does the Future of Dining—Fine, Casual, and Everything in Between—Look Like? Part II • Michael Beltran (Chef-Owner,  Ariete, Miami, FL)  • Cathy Whims (Chef-Owner,  Nostrana, Portland, OR) • Cristina Martinez (Chef-Owner, South Philly Barbacoa, Philadelphia, PA) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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 course

Seminar 1: Vibrant Miami: Reinterpreting Peruvian and Cuban Flavors • Cathy Nash Holley (Publisher and Editor-in-Chief, Flavor & the Menu, Portland, ME) • Diego Oka (Executive Chef, La Mar, Miami, FL) • Michael Beltran (Chef-Owner,  Ariete, Miami, FL) Sponsored by Kikkoman Sales USA For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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 confer

General Session III: The German Volga Mennonites, and Other Immigrant Influences of Wichita, Kansas • Lexi Michael ’03 (Executive Chef, Department Chair, Department of Hospitality and Events Management, WSU Tech, Wichita, KS) • John Michael ‘05 (Director of Culinary and Hospitality, WSU Tech, Wichita, KS) General Session IV: On Location: A Market Visit in Peru • Paola Miglio (Journalist; Editor, El Trinche, Lima, Peru) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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

General Session V: A Taste of Panama: A Multi-Cultural Culinary Experience • Elena Hernandez (Culinary Ambassador, Panama City, Panama) • Isaac Villaverde (Ambassador of Afro-Antillean Gastronomy; Chef-Founder, La Tapa del Coco, Panama City, Panama) General Session VI: From Seattle and Lexington to Oakland: Finding One’s Culinary Voice Through the Knowledge and Lessons of Ancestors • Chandra Ram ’99 (Editor-at-Large, Plate, Chicago, IL) • Dominica Rice-Cisneros (Chef-Owner, Bombera, Oakland, CA) • Hillel Echo-Hawk (Indigenous Chef, Caterer, Speaker, and Owner, Birch Basket Catering, Seattle, WA) • Samantha Fore (Chef-Owner, Tuk Tuk Sri Lankan Bites, Lexington, KY) General Session VII: The Influences That Move Oakland and New York Chefs • Cathy Nash Holley (Publisher/Editor-in-Chief, Flavor & The Menu,  Portland, ME) • Nelson German (Chef-Owner, alaMar Bar & Kitchen & Sobre Mesa, Oakland, CA) • Scott Alves Barton, PhD (Chef, Author, Adjunct Professor,  New York University, New York City

General Session II: Culture, Roots, and Storytelling: Influences from Honduras to New Orleans, and from Iran and Honolulu to San Francisco • Bret Thorn (Senior Food and Beverage Editor, Nation’s Restaurant News and Restaurant Hospitality, Chicago, IL) • Hanif Sadr (Chef and Co-Founder, Komaaj Foods, San Francisco, CA) • Melissa Araujo (Chef-Owner, Araujo Restaurant Group, New Orleans, LA) • Gaby Maeda (Executive Chef, State Bird Provisions, San Francisco, CA) For more information, visit ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: 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