We are pleased to offer a selection of videos from our 2021 Worlds of Flavor conference, thanks to the generous support of our sponsors. Scroll down the page to watch videos from our General Sessions and Seminars.

Feel free to share videos and what you've learned on social media using #CIAWOF. Watch webcasted video sessions from our 2020 Worlds of Flavor here!

 
 

Watch our 2021 Worlds of Flavor opening video and highlight reel!

 

Welcome and Overview: Cities of the Americas: Culinary Disruption and Renewal

  • Greg Drescher (Vice President, Strategic Initiatives & Industry Leadership, The Culinary Institute of America, Napa, CA)

General Session I: From New York and Seattle to Atlanta: What Does the Future of Dining—Fine, Casual, and Everything in Between—Look Like? Part I

  • Kelly Killian (Chief Content Officer, Wright Creative, Chicago, IL)

  • Lucas Sin (Chef-Owner, Nice Day Chinese and Junzi Kitchen, New York, NY)  

  • Aisha Ibrahim (Executive Chef, Canlis, Seattle, WA)

  • Parnass Savang ‘11 (Chef-Owner, Talat Market, Atlanta, GA)

 

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 & 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)

 

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)

 

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

 

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, NY)

 

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)

 

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

 

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)

 

Click here to watch the video with closed captions.

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)

 

Click here to watch the video with closed captions.

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)

 

Click here to watch the video with closed captions.

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 & Industry Leadership, CIA, Napa, CA)

We are able to offer this free webcast thanks to the generous support of our webcast sponsors:

Premier Presenting Webcast Sponsors

 
 
 
 

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