Chef’s Scrapbook: Worlds of Flavor at the CIA

More than 700 foodservice and hospitality professionals attended the Worlds of Flavor Conference and Festival, held last month in Napa Valley on the Greystone campus of The Culinary Institute of America.

One of the attendees was Alex Drumm, sous chef of Harvard University Dining Services. Drumm made the cross-country trek in search of culinary inspiration, cooking techniques and a taste of Asian fusion from some experts in the field, including Paul Qui of qui austin; Dylan Jones and Bo Sangvisava of Bo.lan in Bangkok; and Mai Pham, whose Star Ginger concept is in place on dozens of campus accounts.

No longer considered exotic, Asian cuisine has been taking root on so many menus in a major way, and that was reflected in the conference’s theme: Asia and the Theater of World Menus. The focus was the cuisines of Asia and its deep history that’s being combined with risk-taking yet tradition-respecting chefs of today taking this influence and running with it.

With demos featuring various techniques and flavors, attendees explored the tastes and textures of Asian ingredients: herbs, vegetables, spices, legumes, rice, noodles, seafood, meats and more. Many times, the old school and the new school coexisted on the plate, Drumm says.

“There was a lot of talk about fusion, but also a big emphasis on ‘How did Grandma do it?’” Drumm says.

Check out a few of Drumm’s favorite bites, breathtaking views, new trends and most memorable moments from the conference.