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From The Culinary Institute of America | November 7, 2012

Wrapping up the 2012 Worlds of Flavor
Hundred of chefs, restaurant operators and foodservice professionals gathered last week in Napa Valley, Calif., for CIA's 15th annual Worlds of Flavor International Conference and Festival. More than 70 presenters from across the globe shared their knowledge on topics ranging from molecular gastronomy to the proper way to cook in a wok.

Attendees checked out seminars and demonstrations, sampled global cuisines in the World Marketplace and networked with chefs from more than 20 countries. But whether they were taking notes or chowing down, attendees weren't too busy to share their experience on social networks. Our Storify feed captured the best of the conference's tweets, Facebook updates and Instagram pics.

If you were one of the many attendees participating in the conversation, see if your tweet or picture was featured in our coverage. Or, if you couldn't make it to Napa Valley, check out Storify to see what you missed. You can also look back at Part 1 of this special report.

We hope you enjoy this ProChef SmartBrief Special Report on Worlds of Flavor. If you aren't a subscriber, sign up today to get the best culinary news delivered to your inbox for free. And don't forget to follow us on Twitter!

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  Insider Insight  
  • Looking back at this year's Worlds of Flavor
    Arc of Flavor  
    Arc of Flavor
    In this follow-up interview, Anne McBride, culinary program and editorial director for the strategic initiatives group at the CIA, discusses the role social media plays in the culinary world and discusees highlights of this year's Worlds of Flavor. She also provides a sneak peak into next year's theme -- "Kitchens Connected: Linking Emerging Appetites and Culinary Innovation in an Era of Global Flavor Discovery". You can read the full Q&A on SmartBlog on Food & Beverage.

    Attendees and presenters alike had plenty to share on social media during Worlds of Flavor, and pictures proved especially popular. How has the popularity of foodie photography and social media changed the way we eat, cook and think about food?

    In this particular context, social media and food photography extend culinary experiences. By sharing what they are doing in the kitchen or what they are hearing on stage, presenters and attendees alike broaden the reach of learning opportunities, showcase behind-the-scene perspectives, offer immediate feedback and continue conversations long after a presentation is finished. The same effect applies when talking generally. We know about more foods from more places than ever before because experts and friends share pictures and information as they work and travel around the world. This will of course make us cook, eat and think differently since we have a much wider pantry, both literally and figuratively, to choose from when creating a new dish or picking a restaurant. It’s made us more knowledgeable and curious, but also always looking for “what’s next?” Chefs can find inspiration everywhere -- but have learned, I think, to carefully consider what makes sense on the plate and know how to filter all the information that comes through social media to select what is most true to their creative process and cuisine. LinkedInFacebookTwitterEmail this Story

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  • Spice container shopping with chef Mourad Lahlou
    Chef Mourad Lahlou is particular about his spices. The 44-year-old Michelin-starred chef and Worlds of Flavor presenter took the New York Times shopping for spice containers, recommending everything from the "classy" Bottle Grinders by Menu at San Francisco's Zinc Details to a set of cork-topped ceramic containers at Sausalito's Heath Ceramics. "[The cork lid] allows the spice to breathe but also makes these easy to open," Lahlou said. The Moroccan chef suggests storing spices in containers that will keep them cool and away from the light. The New York Times (tiered subscription model) (10/17) LinkedInFacebookTwitterEmail this Story
  • Chef shares recipes from Greece in new book
    Diane Kochilas' latest book, "The Country Cooking of Greece," is a compilation of 250 recipes that the Greek food expert and Worlds of Flavor presenter collected from different parts of the country over four years. Kochilas was in Houston, Texas, last month teaching the staff of Yia Yia Mary's Greek restaurant to cook some of the dishes in her book, which includes recipes for artichoke flan; octopus with leeks and sun-dried tomatoes; cheese, potato and zucchini pie and many others. CultureMap (Houston) (10/25) LinkedInFacebookTwitterEmail this Story
  • Chefs can experiment with "Modernist Cuisine" at home
    "The Modernist Cuisine" may as well be the bible for chefs who worship deconstructed dishes, foams and anything cooked sous vide. The new "Modernist Cuisine at Home" lets chefs and anyone with a scientific streak in the kitchen experiment with their food, offering up dishes such as fish cooked in a hot tub and airy scrambled eggs made with a whipping siphon. Co-author and test kitchen/lab director Maxime Bilet spoke about the benefits of sous vide cooking at this year's Worlds of Flavor. The Plain Dealer (Cleveland) (10/16) LinkedInFacebookTwitterEmail this Story
  • Meet Chobani's billionaire founder
    Hamdi Ulukaya, the Turkish immigrant who founded the Chobani yogurt company formerly known as Agro-Farma, has a net worth of $1.1 billion, according to the Bloomberg Billionaires Index. He is the sole owner of the company, which commands 17% of the U.S. yogurt market. "The real story here is the collective success of Chobani and how we as a company, through our fans and community, have left an indelible mark on the yogurt industry," said Ulukaya, who presented at this year's Worlds of Flavor. Bloomberg Businessweek (9/14) LinkedInFacebookTwitterEmail this Story
  • Other News

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