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Explore Borders, Migration, and the Evolution of Culinary Tradition at Worlds of Flavor®

November Conference will Convene Renowned and Rising-Star Chefs at CIA

Napa, CA, July 23, 2024 – The 26th Annual , will take place at the Culinary Institute of America at Copia November 6–8. Widely regarded as one of the industry’s leading predictors of food and flavor trends, this three-day event—which includes panel discussions, culinary demonstrations, and tastings—is designed to help chefs and foodservice operators re-energize their businesses with menu inspiration, strategy, and exchanging best practices with peers. This year’s theme focuses on how the global migration of people and their cultures and traditions has both influenced the food of their new homes, and, also, given rise to entirely new cuisines. is open, with early-bird pricing—a savings of up to $400—in effect through Wednesday, July 31.

An incredible group of renowned and rising-star chefs, authors, educators, and other experts—including  industry innovators Saqib Keval and Norma Listman, of 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, and three of Food & Wine magazine’s 2024 Game Changers: Rupa Bhattacharya, and 91ߣƵalum Dan Giusti andRoshara Sanders—is slated to present. View the full list of .

“As cultural borders shift and evolve, understanding how cuisines are both influencing and influenced by our changing population has become ever more relevant,” said Rupa Bhattacharya, executive director of CIA’s Strategic Initiatives Group. “Worlds of Flavor allows us to explore how chefs and foodservice operators are combining influences, ingredients, and techniques from a variety of cultures and creating menu items that surprise and delight their guests. Having an understanding of this—and the tools to implement these ideas—is critical to positioning their businesses for success.”

Worlds of Flavor is open to chefs and foodservice operators from independent and chain restaurants; college, university and K-12 school foodservice; contract foodservice companies; foodservice professionals who work at a hotel, resort, casino, or cruise line; and more. For more information or to register, visit .


Media Contact:

Amanda Secor
Associate Director—Industry Marketing and Communications
845-451-1457
Amanda.Secor@culinary.edu


About the Culinary Institute of America:

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 91ߣƵoffers 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 91ߣƵthe 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. 91ߣƵhas locations in New York, California, Texas, and Singapore.

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