We are pleased to offer a selection of videos from our 2023 Worlds of Flavor conference, thanks to the generous support of our sponsors. Find a webcast schedule here.

Videos are available with closed captions for the hearing impaired. Click the “CC” button in the lower right tool bar of the video screen for closed captions to appear. Watch webcasted video sessions from our 2022 Worlds of Flavor here!

 
 

Celebrating the 25th Anniversary of Worlds of Flavor

 
 

General Session I, part I: Future Flavors: The Science of Taste

  • Nik Sharma (Chef, Writer, and Photographer, A Brown Table Enterprises; Los Angeles, CA)

 
 

General Session I, part II: Future Flavors: The Importance of Culturally Sensitive Recipe Development

  • Breana Lai Killeen (Founder, Vermont Culinary Creative; Shelburne, VT)

 
 

General Session III: Master Class: How One of the World's Best Chefs Navigates Authenticity

  • Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation; North Plainfield, NJ)  

  • Enrique Olvera ‘99 (Chef-Owner, Grupo Enrique Olvera; Mexico City, MX)

 
 

Seminar 1: Culinary Tradition as a Springboard to Creativity on the Menu

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

  • Mutsuko Soma (Chef-Owner, Kamonegi; Seattle, WA)

  • Tod Kawachi (Executive Chef, Joseph Phelps Vineyards; Napa, CA)

Sponsored by Kikkoman Sales USA

 
 

General Session IV: How Fried Chicken Took Over the World: The Rise of Global Fried Chicken

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

  • Eric Stein (Head of International Culinary, Church’s Texas Chicken; Atlanta, GA)

  • Sam Fore (Chef-Owner, Tuk Tuk Snack Shop; Lexington, KY)

  • Eric Sze (Chef and Co-Owner, 886 and Wenwen; New York, NY)

 
 

General Session V: La Bodega and Beyond: The Broader Context of Classic Pastry

  • Sam Fore (Chef-Owner, Tuk Tuk Snack Shop; Lexington, KY)

  • Paola Velez (Owner, Dōekï Dōekï, and Co-Founder, Bakers Against Racism; Washington, DC)

 
 

General Session VI: Beyond Authenticity: The Rise of Asian-American Cuisine

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York, NY)

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

  • Abi Balingit (Cookbook Author, Baker, and Recipe Developer; Brooklyn, NY)

 
 

Seminar 4: Crispy, Crunchy, and Craveable: Global Applications in Frying

  • Dawn Scheier (Farmer-Director, U.S. Soy; Salem, SD) 

  • Cathy Nash Holley (Publisher and Editor-in-Chief, Flavor & the Menu; Portland, ME)

  • David Kamen ‘88 (Director - CIA Consulting; Hyde Park, NY)

  • Elisha Smiley (Pastry Chef-Owner, Roman Holiday Gelato; St. Helena, CA)

Sponsored by U.S. Soy

 
 

General Session VII: Hunt, Fish, Forage: A Chef’s Search for an Authentic Life in Tasmania

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

  • Analiese Gregory (Chef, Author, and Forager; Tasmania, Australia)

 
 

General Session VIII: Mexican/American: A Growth of a New, Personal Cuisine

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York, NY)

  • Rick Martínez (Chef, Host, and Cookbook Author; Mazatlán, Mexico)

 
 

General Session IX : Keeping Turkish Traditions Alive: From Home to Restaurant and Beyond

  • Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA; Hyde Park, NY)

  • Musa Dağdeviren (Author and Chef-Owner, Çiya Kebap and Çiya Sofrasi; Istanbul, Turkey)

 
 

Seminar 7: Deepening Our Understanding of Appalachian Foodways, Part 2

  • Brandon Collins (Corporate Marketing Chef, Unilever Food Solutions North America; Westwood, NJ)

  • Brigid Ransome-Washington ‘12 (Cookbook Author and Food Journalist; Raleigh, NC)

  • Paul Smith ‘02 (Chef-Owner, 1010 Bridge; Charleston, WV)

Sponsored by Unilever Food Solutions

 
 

General Session X: 25 Years Later: Worlds of Flavor and World Flavors

  • Anne E. McBride, PhD (Vice President of Programs, James Beard Foundation; North Plainfield, NJ)

  • Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York, NY)

  • Enrique Olvera ‘99 (Chef-Owner, Grupo Enrique Olvera; Mexico City, MX)

  • Gonzalo Gout ’12 (Chief Operating Officer, Casamata; New York, NY)

  • Roshara Sanders ‘14 (Lecturing Instructor, School of Culinary Arts, CIA; Hyde Park, NY)

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

Presenting Webcast Sponsor