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2:30 PM Concurrent Activities Various campus locations 2:30 PM Seminar Series (2:30 PM – 5:30 PM) (12 ) Seminars plus Teaching Kitchen Demonstration/Tasting Workshops Seminar I A (2:30 PM – 3:45 PM) Ecolab Theater Exquisite Encounters: The Allure of German Riesling and Vietnamese Cuisine Speakers/chefs: Karen MacNeil (moderator), Charles Phan, Mark Ellenbogen, Johannes Selbach Sponsored by German Wine Information Bureau Seminar I B (4:15 PM – 5:30 PM) Ecolab Theater Vietnamese Flavors for American Kitchens: Traditions of “Pho” Soup, Rice Noodles and Salads Speakers/chefs: Mai Pham (moderator), Hoang Trang, and Pham Thi Ngoc Tinh Seminar II A (2:30 PM – 3:45 PM) Third Floor South (with a live feed from the wok kitchen) The Singaporean Kitchen: Memorable Flavors at the Crossroads of Asia Speakers/chefs: Violet Oon (moderator), Jasmine Ng, Shermay Lee and Chris Yeo Sponsored by Singapore Tourism Board Seminar II B (4:15 PM – 5:30 PM) Third Floor South A Master Class in Contemporary Japanese Flavors Speakers/chefs: Elizabeth Andoh (moderator), Keiji Matsuoka Sponsored by House Foods America Corporation Seminar III A (2:30 PM – 3:45 PM) DeBaun Theater Fish in the Japanese and New American Kitchen Speaker/demonstration: Hiroko Shimbo Sponsored by Viking Range Corporation Seminar III B (4:15 PM – 5:30 PM) DeBaun Theater Irresistible Indian Vegetarian Cooking Speakers/chefs: Suvir Saran (moderator), Hemant Mathur, M.A. Rasheed, Abhijit Saha Sponsored by Viking Range Corporation Seminar IV A (2:30 PM – 3:45 PM) Rudd Center for Professional Wine Studies The Flavor Traditions of Thailand: A Component Tasting Speakers/chefs: Naomi Duguid (moderator), Saipin Chutima, Prakas and Vilai Yenbamroong 12 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Seminar IV B (4:15 PM – 5:30 PM) Rudd Center for Professional Wine Studies Savoring Vietnam Through its Aromatics and Sauce Traditions Speakers/chefs: Bill Yosses (moderator), Tamie Trans-Le Seminar V A (2:30 PM – 3:45 PM) Rudd Center for Professional Wine Studies Exploring Asian Flavor Dynamics and the Wines of New Zealand Speakers/chefs: Steve Hosmer (moderator) with Bruce Cost Sponsored by Allied Domecq Wines USA Seminar V B (4:15 PM – 5:30 PM) Rudd Center for Professional Wine Studies Exploring Asian Flavor Dynamics and the Wines of New Zealand Speakers/chefs: Evan Goldstein (moderator) with Paul Muller Sponsored by Allied Domecq Wines USA Seminar VI A (2:30 PM – 3:45 PM) Chuck Williams Flavor Discovery Center The Spice Traditions of India: Mastering Flavor Strategies Speakers/chefs: Julie Sahni (moderator), C.J. Jose, Nabhojit Ghosh Seminar VI B (4:15 PM – 5:30 PM) Chuck Williams Flavor Discovery Center Building Flavor in the Contemporary Japanese-Inspired Kitchen: Umami and More Speakers/chefs: Sandra Hu (moderator), Gene Kato Sponsored by Kikkoman International 2:30 PM Demonstration/Tasting Workshop Series (2:30 PM - 5:30 PM) Third Floor Teaching Kitchens Sponsored by Almond Board of California and Sunkist Growers Demonstration Workshops A (2:30 PM-3:45 PM) I. A Master Class with Hiro Sone: The Asian Flavors of Terra Workshop leader: Hiro Sone II. Contemporary Southeast Asian Cooking: Balancing Texture, Flavor and Fragrance Workshop leader: Tammy Huynh III. From Goa to New York: The Signature Indian Flavors of Floyd Cardoz Workshop leader: Floyd Cardoz IV. Smokey Flatbreads, Savory Chutneys and other Memorable Indian Flavors: A Live Fire Workshop Workshop leaders: Neela Paniz (moderator), Rohit Singh 13 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
Page 1 and 2: The Seventh Annual Worlds of Flavor
Page 3 and 4: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 5 and 6: The Coca-Cola Company Charmaine Jac
Page 7 and 8: Sunkist Growers, Inc. Cecilia Areva
Page 9 and 10: SEVENTH ANNUAL WORLDS OF FLAVOR INT
Page 11 and 12: TABLE OF CONTENTS PROGRAM SCHEDULE.
Page 13: Rice Demonstration Kitchen In Pursu
Page 17 and 18: 8:30 AM General Session VIII: FORUM
Page 19 and 20: 2:30 PM Concurrent Activities Vario
Page 21 and 22: SPEAKER AND GUEST CHEF BIOGRAPHIES
Page 23 and 24: Mediterranean region. In the 1980s,
Page 25 and 26: editor, and in public relations, wh
Page 27 and 28: Akasaka Seijyu is one of the most f
Page 29 and 30: with pork floss, cheese chocolate a
Page 31 and 32: HIRO SONE is the chef/co-owner of T
Page 33 and 34: Christina Adamson Director of Food
Page 35 and 36: Annette Tomei Client Services Manag
Page 37 and 38: MAP OF CHINA 35 WORLDS OF FLAVOR CO
Page 39 and 40: MAP OF JAPAN 37 WORLDS OF FLAVOR CO
Page 41 and 42: THE CULINARY INSTITUTE OF AMERICA A
Page 43 and 44: Vietnamese Home Cooking, by Robert
Page 45 and 46: GLOSSARY OF SELECT INGREDIENTS AND
Page 47 and 48: Tofu (bean curd) Made from coagulat
Page 49 and 50: the coconut in one hand over the si
Page 51 and 52: in the refrigerator. Some people ke
Page 53 and 54: they are ripe they should be very s
Page 55 and 56: Ginnan, ginkgo (or gingko) Nuts, av
Page 57 and 58: Mitsuba (Cryptotoenia canadensis of
Page 59 and 60: Chili Pastes and Sauces Asian marke
Page 61 and 62: pho (beef noodle soup with flat ric
Page 63 and 64: THE JAPANESE TABLE The Japanese “
Page 65 and 66:
THE VIETNAMESE TABLE “It’s comf
Page 67 and 68:
THE SINGAPOREAN TABLE “Gastronomi
Page 69 and 70:
THE THAI TABLE “At the Thai table
Page 71 and 72:
THE INDIAN TABLE “Indian food is
Page 73 and 74:
WESTERN INDIA Gujarat: As a state,
Page 75 and 76:
THE CHINESE TABLE “No civilizatio
Page 77 and 78:
the north, and farmers enjoy a year
Page 79 and 80:
• Whole Foods Market has introduc
Page 81 and 82:
APPENDIX: METRIC WEIGHTS AND MEASUR
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