We are pleased to offer a selection of session videos from our 2024 Worlds of Flavor conference, thanks to the generous support of our sponsors. Videos are available with closed captions for the hearing impaired, and can be accessed by clicking the “CC” button in the lower right tool bar of the video screen. Find a 2024 video playlist here.

 
 

Welcome and Overview of Worlds of Flavor

  • Greg Drescher (Senior Advisor, Strategic Initiatives, CIA; Napa, CA)

Introduction of Platinum Sponsors

  • Kikkoman Sales USA| Foods and Wines from Spain | Unilever Food Solutions

Introduction of Programming and Housekeeping Notes

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

General Session I: Generational Differences: Personalizing Traditional Cuisine

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Jordon Ezra King (Recipe Developer and Storyteller; Jordan Ezra, LTD; London, UK)

  • Kiano Moju (Cookbook Author and Founder, Jikoni Archive; Los Angeles, CA)

  • Saqib Keval & Norma Listman (Chef-Owners, Masala y Maiz Group; Mexico City, Mexico)

 
 

General Session II: Cultivating Food Entrepreneurs While Celebrating Community

  • Kate Bernot (F&B Writer and Editor; Missoula, MT)

  • Ebru Baybara Demir (Social Gastronomy Chef and Entrepreneur, From Soil to Plate Agricultural Development Cooperative; Mardin, Turkey)

  • Alexander Harris (Executive Culinary Director, Emma’s Torch; New York, NY)

  • Michelle Magat (Director of Marketing and Innovation, La Cocina; San Francisco, CA)

 
 

General Session III: Flavor Perspectives: From Independent Influences to Mainstream Menus

  • Nancy Kruse (Menu Analyst, Food Writer, and President, The Kruse Company; St. Paul, MN)

  • Joseph Kim (CEO, BBDOTQ USA Inc.; Fort Lee, NJ)

  • Chintan Pandya (Chef and Partner, Unapologetic Foods; New York, NY)

  • Hoss Zaré (Lead Operational Training Executive Chef, Bon    Appétit at Google; Mountain View, CA)

 
 

Seminar 1: Transcending Borders: The Influence of Asian Flavors on Latino and West African Cuisines

  • Andrew Hunter ‘88 (Corporate Chef, Kikkoman Sales USA; Los Angeles, CA)

  • Ian Ramirez (Founder, Mad Honey Culinary Studio; Holland, MI)

  • Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; Oakland, CA)

Sponsored by Kikkoman Sales USA

 
 

General Session IV: Thai and Vietnamese Flavors, In Situ and Translated Abroad

  • Taylor Reid, PhD (Professor, School of Liberal Arts and Food Studies, CIA; Hyde Park, NY)

  • Andrea Nguyen (Author and Chef, Viet World Kitchen; Santa Cruz, CA)

  • Hanif Sadr (Chef and Co-founder, Komaaj Food Group; San Francisco, CA)

 
 

General Session V: Unconventional, Unshackled, Unapologetic: Indian Food Today

  • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)

  • Chintan Pandya (Chef and Partner, Unapologetic Foods; New York, NY)

 
 

General Session VI: Strategies to Combine a Host of Cultural Influences on the Menu with Purpose and Skill

  • Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)

  • Ixta Belfrage (Cookbook Author and Recipe Developer; Ixta Ltd.; London, UK)

  • Christine Lau (Chef and Founder, The CLAU Group; New York, NY)

 
 

Seminar 4: Changing Demographics and Changing Menus: The Role of Plant-Based Protein

  • Taylor Reid, PhD (Professor, School of Liberal Arts and Food Studies, CIA; Hyde Park, NY)

  • Breana Lai Killeen (Senior Editor, Food & Wine; Shelburne, VT)

  • Andrea Nguyen (Author and Chef, Viet World Kitchen; Santa Cruz, CA)

Sponsored by Pulmuone Foods USA

 
 

General Session VII: Translating Polish Tradition Today: From Kraków to Pittsburgh

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Aleksander Baron (Chef and Co-Owner, Kapłony I Szczeżuje; Kraków, Poland)

  • Tomasz Skowronski (Co-Owner and Co-Chef, Apteka; Pittsburgh, PA)

 
 

General Session VIII: Ancient Crops for Future Menus: Flavor Forward, Nutrient Dense, Climate-Resilient

  • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)

  • Ebru Baybara Demir (Social Gastronomy Chef and Entrepreneur, From Soil to Plate Agricultural Development Cooperative; Mardin, Turkey)

  • Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; Oakland, CA)

 
 

Seminar 7: Seasoning as Staple: Built-in Flavor from the Beginning

  • Bret Thorn (Senior Food & Beverage Editor, Nation’s Restaurant News; Brooklyn, NY)

  • Carlos Gaytán (Chef-Owner, Tzuco; Chicago, IL)

  • Shamil Velázquez ‘14 (Lecturing Instructor, Culinary Arts; CIA; Hyde Park, NY)

Sponsored by Unilever Food Solutions

 
 

General Session IX: Our Gastronomic Heritage: Food Traditions for a New Generation

  • Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)

  • Giselle Kennedy Lord (Digital Storyteller and Author; Portland, OR)

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

Premier Presenting Webcast Sponsor

 
 

Webcast Presenting Sponsor

 
 

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