Media Contact:
Jan Smyth
Marketing Manager
845-451-1457
j_smyth@culinary.edu
San Antonio, TX – The seventh annual Latin Flavors,
American Kitchens Leadership Symposium will take place at The Culinary
Institute of America’s San Antonio, TX campus, October 1–3, 2014. The
symposium is designed to bring 150 food and flavor
experts together to celebrate the heritage of Latin cuisines and their current place and promising future on American menus.
More than a dozen acclaimed chefs representing the food
traditions and techniques of Mexico (Roberto Santibañez,
Miguel Angel Guerrero, and Diego Hernandez Baquedano),
Peru (Pedro Miguel Schiaffino), Brazil (Teresa Corção and Almir da Fonseca), and
Puerto Rico (Wilo Benet and Pedro Alvarez Cortez),
and more, will share their expertize. Other presenters include American trendsetter,
chef, and entrepreneur Mark Miller, and trend watcher Melissa Abbott of The
Hartman Group.
This year’s symposium will cover a wide variety of tastes
and trends, from Brazilian bar culture to tropical fruit desserts. Health and
sustainability are important and timely additions to the program schedule, along
with an in-depth look at the creativity coming out of Peru, an exploration of Mexican
food around the world, and live-fire cooking demonstrations.
The Latin Flavors, American Kitchens conference is open only
to chefs and other foodservice professionals from the operator community, as
well as culinary educators. Tickets are available for $495, which covers
tuition, breakfasts, lunches, and evening receptions.
Consumer food enthusiasts will also have the opportunity to
sample some of the latest Latin flavors at the CIA’s own on Thursday, October 2, and at restaurants throughout the Pearl area on Friday,
October 3. Acclaimed guest chefs from the conference will prepare special menus
to introduce San Antonio diners to their culinary specialties. Details will be
posted on in September.
Latin Flavors, American Kitchens is one of a dozen national
conferences, retreats, and initiatives orchestrated each year by the Industry
Leadership Division of The Culinary Institute of America. Other programs address
issues and trends related to flavor development, health and wellness,
foodservice menu research, sustainability, and collaborations between
agriculture and restaurant kitchens. This conference is made possible in part
through the generous support of our Silver Sponsor Haliburton International Foods and Bronze Sponsor Kikkoman Sales USA.
Photo Captions and Hi-Res Images
Photo 1 (top image): San Antonio mixologist Steve Martìn and Chef Teresa Corçäo from Rio de Janeiro will
present a seminar on Brazilian bar culture at the Latin Flavors, American
Kitchens conference, October 1–3 at The Culinary Institute of America, San
Antonio. (Photo credit: Pauline Stevens)
Photo 2: The caju fruit—or cashew apple—is one of the most popular
fruits in Brazil. Attendees at the Latin Flavors, American Kitchens conference
in San Antonio will learn about many exotic fruits and how to use them. (Photo credit: Elizabeth Kossick/CIA)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering degree programs in culinary arts, culinary
science, and baking and pastry arts, as well as certificate programs in
culinary arts and wine and beverage studies. A network of more than 46,000
alumni has helped the CIA earn its reputation as the world’s premier culinary
college. The CIA, which also offers custom programs for professionals, courses
for food and wine enthusiasts, and consulting services for the foodservice and
hospitality industry, has campuses in New York (Hyde Park), California (St.
Helena), Texas (San Antonio), and Singapore.
# # #