November 4–6, 2010
Registration will open in early 2010
This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.
The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years. Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.
"Japan: Flavors of Culture," will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.
Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.
Most importantly, following more than two years of careful planning, this conference will present for the first time in the United States, a comprehensive, global standard of excellence in traditional Japanese cuisine as practiced by Japan's most revered master chefs and food experts.
Join us as we step into this unique world for three days of immersion in the full range of Japanese foods and elements of food culture—exploring quality, aesthetics, traditions and modern sensibilities!
Registration will open in early 2010, but sponsorships are available now.
For information on please contact:
Holly Briwa (Sponsorship)
Director of Corporate Relations
Amy Myrdal Miller (Program Development)
Program Director for Strategic Initiatives
Greg Drescher (Program Development/Sponsorship)
Executive Director of Strategic Initiatives
Ema Koeda (Planning and Sponsorship)
Coordinator, Japan Organizing Committee
Strategic Initiatives Group
The Culinary Instititute of America at Greystone
2555 Main Street St. Helena, CA 94574
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