Webcast

We are pleased to offer a selection of live session videos from our 2025 Worlds of Flavor conference, held November 5 - 7. Videos will be 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 YouTube playlist of our 2025 Worlds of Flavor videos here.

 
 

Welcome to Worlds of Flavor | Introduction of Platinum Sponsors

  • Robert E. Jones ‘20 (Vice President, Strategic Partnerships, Industry Leadership, and Impact; CIA; Hyde Park, NY)

Opening Remarks and Introduction of Programming

  • Jennifer Breckner (Director of Programs and Special Projects, Center for Food & Beverage Leadership, CIA; Napa, CA)

 
 

General Session I: Flavors in Translation: Navigating Old Worlds, New Ideas

  • Jennifer Breckner (Director of Programs and Special Projects, The Center for Food & Beverage Leadership, CIA; Napa, CA)

  • Jody Eddy (Cookbook Author and Recipe Developer; Braga, Portugal)

  • Paul Bartolotta (Co-Founder and Owner, The Bartolotta Restaurants; Milwaukee, WI)

 
 

General Session II: Eat the World: From Mediterranean Gastronomy to American Menus

  • Frances Kim (Digital Director, Saveur; New York, NY)

  • Melek Erdal (Food Writer, Cook, and Storyteller; London, UK)

  • Fabrizia Lanza (Executive Director, Anna Tasca Lanza Cooking School; Sicily, Italy)

  • Nader Mehravari (Persian Food Scholar; Davis, CA)

  • George McLeod (Co-Founder and Chef, SEM; Lisbon, Portugal)

 
 

General Session III: Cultural Roots, Culinary Reach: Mediterranean Global Flavors Driving U.S. Menu Innovation

  • Erica Holland-Toll (Culinary Director, The Culinary Edge; San Francisco, CA)

  • Bob Andersen (President, The Great Greek Mediterranean Grill; West Palm Beach, FL)

  • Rose Previte (Chef-Restaurateur, Maydān, and Cookbook Author, Washington, DC)

 
 

General Session IV: The Heart of the Silk Road: How Ancient Persia and Modern Iran Shaped the Mediterranean Palate

  • Nader Mehravari (Persian Cookery Expert and Practitioner; Davis, CA)

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

  • Fariba Nafissi (Chef-Owner; ZoZoBaking; Los Angeles, CA)

 
 

Seminar 1: The Ancient Roots of Umami

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

  • Nathaniel Malone (Corporate Executive Chef, Creative Dining Services; Indianapolis, IN)

  • Jordon Ezra King (Recipe Developer and Writer; London, UK)

     

    Sponsored by Kikkoman Sales USA

 
 

General Session V: Hourani Wheat: Ancient Grain, Modern Uses

  • Jennifer Breckner (Director of Programs and Special Projects, Center for Food & Beverage Leadership, CIA; Napa, CA)

  • Ryan Luttrell ‘99 (Lecturing Instructor, The Culinary Institute of America; St. Helena, CA)

  • Elizabeth DeRuff (Farmer and Founder, Honoré Farm and Mill; Marin County, CA)

 
 

General Session VI: Grains and Cultures: Bulghur and Yogurt Across Anatolia

  • Liz Grossman (Freelance Writer, Editor, Storyteller; Chicago, IL)

  • Musa Dağdeviren (Chef-Owner, Çiya Sofrasi; Istanbul, Turkey) with interpretation by Burak Epir

  • Melek Erdal (Food Writer, Cook, and Storyteller; London, UK)

 
 

Seminar 5: Reimagining Mediterranean Flavor with Tofu and Global Technique

  • Abby Fammartino (Director, Health and Sustainability Program, CIA; Portland, OR)

  • Edward Lee (Celebrity Chef, Author, and Restaurateur; Louisville, KY)

  • Uyen Pham ‘04 (Associate Professor–Culinary Arts, CIA; San Antonio, TX)

Sponsored by Pulmuone Foods USA

 
 

General Session VII: The Greek Table: Hidden Traditions and the Chefs Who Carry Them Forward

  • Maureen Costura, PhD (Professor–Liberal Arts, CIA; Hyde Park, NY)

  • Stavriani Zervakakou (Chef and Founder, Aspasia Restaurant Mani; Stavri, Greece)

  • Manolis Papoutsakis (Chef and Co-Owner, Pharaoh; Athens, Greece)

 
 

General Session VIII: Shared Shores, Distinct Flavors: Southern Italy and Morocco in Conversation

  • Chandra Ram ‘99 (Writer, Recipe Developer, Consultant; Chicago, IL)

  • Jordon Ezra King (Recipe Developer and Writer; London, UK)

  • Mourad Lahlou (Chef-Owner, Aziza and Moro; San Francisco, CA)

 
 

Seminar 8: Inside the Catalan Avant-Garde: A Mediterranean Culinary Revolution with Lessons for American Foodservice Operators

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

  • Luis Roger (Chef, BCN; Houston, TX)

  • Sayat Ozyilmaz '15 (Chef-Owner, Dalida; San Francisco, CA)

Sponsored by Catalonia, World Region of Gastronomy 2025

 
 

General Session IX: Brunch All Day! Eastern Mediterranean Inspiration, California Bounty

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

  • Sayat Ozyilmaz '15 (Chef-Owner, Dalida; San Francisco, CA)

Concluding Remarks

  • Jennifer Breckner (Director of Programs and Special Projects, Center for Food & Beverage Leadership, CIA; Napa, CA)

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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