We are pleased to offer a selection of videos from our 2022 Worlds of Flavor conference, thanks to the generous support of our sponsors. Videos are available with closed captions for the hearing impaired. Click “CC” in the lower right tool bar of the video screen for closed captions to appear. Watch webcasted video sessions from our 2021 Worlds of Flavor here!
General Session III: Breakthrough Ingredients: Fonio as a Case Study
Fonio is a quick-cooking, gluten-free, nutrient-dense, and drought-resistant member of the millet family indigenous to West Africa and cultivated for over 5000 years. Chef Pierre Thiam, along with Chef Michael Elégbèdé ‘13, will discuss the critical importance of and best practices around representing culture through indigenous ingredients while demonstrating recipes that show fonio’s breadth across culinary applications.
Thérèse Nelson (Program Advisory Committee Chair – Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York, NY)
Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; New York, NY, and El Cerrito, CA)
Michael Elégbèdé ‘13 (Chef-Owner, ÌTÀN; Lagos, Nigeria)
Seminar 1: Culture and Storytelling: Influences from Ghana to London and Jamaica to Los Angeles
Inspired by their culinary heritage, these chefs will share how they’ve designed dining experiences that bring traditional flavor discovery and history to new communities. Sharing their culinary roots through menu development, atmosphere, and storytelling, they’ve created immersive concepts that celebrate the influences of Ghanaian and Jamaican cuisine. Join them to discuss strategies for winning over new markets with unique diasporic flavor journeys.
Korsha Wilson ‘07 (Writer and Host, A Hungry Society; New York, NY)
Rashida Holmes (Chef-Owner, Bridgetown Roti; Los Angeles, CA)
Zoe Adjonyoh (Chef and Founder, Zoe’s Ghana Kitchen; New York, NY)
Sponsored by National Peanut Board
General Session VI: Exploring the Afro-Latin Kitchen
The transatlantic slave trade infused African culture into Latin America and the Spanish-speaking Caribbean in monumental ways that can clearly be seen in the evolution of its foodways. Chefs Maricel E. Presilla and Nelson German dive deep into the Afro-Latin-Caribbean kitchen and showcase the ingredients, dishes, and histories that connect those worlds.
Maureen Costura, PhD (Professor of Liberal Arts, CIA; Hyde Park, NY)
Scott Alves Barton, PhD (Chef, Author, and Assistant Professor, University of Notre Dame, Notre Dame, IN, and Adjunct Professor, The Culinary Institute of America; Hyde Park, NY)
Maricel E. Presilla, PhD (Founder and President, Gran Cacao Company; Weehawken, NJ)
Nelson German (Chef-Owner, alaMar Kitchen & Bar and Sobre Mesa; Oakland, CA)
General Session VII: Baking Through the Afro-Latin Pantry
With boundless talent and creativity, and a killer resume, award-winning Afro-Latina pastry chef Paola Velez has built a national following for vibrant, joyful creations such as her plantain buns, banana pudding paletas, and decadent cookies called “thick’ems.” Join her for a sweeping demo that traces her pastry art through her Dominican roots and connects the African diaspora through the Caribbean world.
Jamila Robinson (Regional Chair, World’s 50 Best Restaurants; Food Editor; The Philadelphia Inquirer; Philadelphia, PA)
Paola Velez (Co-Founder, Bakers Against Racism; Washington, DC)
General Session VIII: Reframing our Relationship with the African Diaspora
Historically, Africa has been a site for global extraction – of people, culture, and raw materials – and that legacy permeates the food system. On this final day of programming, panelists discuss the historical context of this damaging relationship and put forth a new framework through which to approach the cultural contributions of Africa and its diaspora.
Thérèse Nelson (Program Advisory Committee Chair – Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York, NY)
Stephen Satterfield (Founder and CEO, Whetstone Media; Atlanta, GA)
Selassie Atadika (Founder and Chef, Midunu; Ghana)
Simeon Hall Jr. (Chef-Owner, Simeon Hall Restaurant Management Group; Nassau, Bahamas)
Benjamin “BJ” Dennis IV (Gullah Geechee Chef and Personal Caterer; Charleston, SC)
Seminar 7: Cuisines of Migration: Tastes of Home, Far Away
As the African diaspora continues to move and emigrate throughout the planet, bringing flavors of home wherever they go, chefs and restaurateurs face unique challenges of replicating not only the diverse tastes of the continent, but also the sense of community that turns a restaurant into a gathering place. How do you recreate the spirit of home when you are thousands of miles away and ingredients may be hard to come by? Zoe Adjonyoh has built Ghanaian cuisine and community from the ground up in the UK through supper clubs, her own restaurant, and a well-regarded cookbook. She’ll be joined on this panel by David Kamen from CIA Consulting, who is experienced in translating and implementing a broad range of flavors onto American menus, as well as CIA culinary demonstrator Patience Kamen, as they discuss the challenges and opportunities inherent in creating community through food, many miles from home.
Thérèse Nelson (Program Advisory Committee Chair – Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York, NY)
David Kamen ‘88 (Director – Client Engagement, CIA Consulting; Hyde Park, NY)
Patience Kamen (Culinary Demonstrator, The Culinary Institute of America, Hyde Park, NY)
Zoe Adjonyoh (Chef and Founder, Zoe’s Ghana Kitchen; New York, NY)
Sponsored by U.S. Soy
General Session IX: Next Steps: Black Foodways and Lessons for the Future
Worlds of Flavor, Africa and the World has examined the many ways that foodways have traveled from Africa across the Atlantic. This panel looks to the future and strategizes how to take this mission-based work and move forward in more intentional ways. Panelists will discuss efforts to create a common culinary language, promoting African and African diasporic dishes and ingredients, efforts to bring more visibility and compensation to African and Black farmers, and how chefs can be agents of change.
Thérèse Nelson (Program Advisory Committee Chair – Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York, NY)
Korsha Wilson ‘07 (Writer and Host, A Hungry Society; New York, NY)
Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; New York, NY, and El Cerrito, CA)
Matthew Raiford ‘98 (Chef-Farmer, Gilliard Farms; Brunswick, GA)
Maricel E. Presilla, PhD (Founder and President, Gran Cacao Company; Weehawken, NJ)
Concluding Remarks
Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York, NY)
Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA)
We are able to offer this free webcast thanks to the generous support of our webcast sponsors:
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