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Seminar II (3:15 PM – 4:30 PM) DeBaun Theater Nonya Cuisine: At Table in Singapore Speakers/chefs: Shermay Lee (moderator), Violet Oon Sponsored by Viking Range Corporation 4:45 PM General Session X Faces of Culture: Food and Life in Asia A visual feast of food photography, and concluding remarks Third Floor South Moderator: Naomi Duguid Comments with images: Fuchsia Dunlop, Julie Sahni, Chai Siriyarn, and Ian Chalermkittichai with Mai Pham, K.F. Seetoh, Naomi Duguid 6:00 PM A Final Toast Third Floor South 18 WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
SPEAKER AND GUEST CHEF BIOGRAPHIES The speakers and guest chefs listed below will be joined in staging this conference and festival by the talented faculty of The Culinary Institute of America at Greystone, including WILLIAM BRIWA; AARON BROWN; ADAM BUSBY, C.M.C.; JAMES CORWELL, C.M.C.; JOHN DIFILIPPO; STEPHEN DURFEE; ROBERT JÖRIN; LARS KRONMARK; TONI SAKAGUCHI; AND KEN WOYTISEK. ELIZABETH ANDOH is an American writer and lecturer specializing in Japan’s food and culture. She owns and operates the Tokyo-based culinary arts program “A Taste of Culture.” Ms. Andoh is Gourmet magazine’s Japan correspondent and a frequent contributor to the New York Times travel section; she is the only non-Japanese member of the prestigious Japan Food Journalists association. As a lecturer on historical and cultural aspects of Japanese society and cuisine, she conducts workshops and speaks frequently to industry and general-interest audiences on both sides of the Pacific. Ms. Andoh received her formal culinary training from the Yanagihara School of Traditional Japanese Cuisine in Tokyo. (Tokyo, Japan) R. W. APPLE, JR is the associate editor of the New York Times, where he writes about food, the arts, travel, and politics. Mr. Apple is also an advisor to the executive editor of the New York Times, and was previously the paper’s chief correspondent. During his tenure at the Times, Mr. Apple has covered wars, presidential summits, papal trips, and other national and international events and stories, and has written from every state in the union and more than 100 countries. His comprehensive articles on food and travel are well known to the New York Times readers. (Washington, DC) MICHAEL BAUER is the executive food and wine editor and restaurant critic for the San Francisco Chronicle. In his 18 years at the newspaper, the staff has increased to 17 people, making it the largest food and wine staff of any newspaper in the country. In 2002 he was responsible for starting the wine section, the first freestanding weekly newspaper section of its kind in the country. Mr. Bauer is past president of the Association of Food Journalists, a current member of the James Beard Foundation Restaurant Awards Committee, and a 2004 inductee into the foundation’s Who’s Who of Food and Beverage in America. (San Francisco, CA) YU BO is the proprietor and head chef of Yu’s Family Kitchen restaurant in the Sichuanese capital, Chengdu. He has won gold medals at culinary contests in Beijing, and been covered in Chinese and international media. He is fascinated by Japanese approaches to cookery and food presentation, although his own dishes are rooted in the Sichuanese tradition. He is perhaps best known for his set-piece displays of 24 appetizers which are typical of his cooking. (Chengdu, China) FLOYD CARDOZ is the executive chef at Tabla, a restaurant presenting unique Indian cuisine. A Bombay native, Cardoz enrolled in culinary school there and apprenticed at the Taj Mahal Intercontinental Hotel. He continued his education in Switzerland at Les Roches, a hotel management culinary school in Bluche, where he gained experience in Italian, French, and Indian cooking. Later Cardoz was hired as a chef de partie at Lespinasse under Gray Kunz. 19 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 and 14: Rice Demonstration Kitchen In Pursu
Page 15 and 16: Seminar IV B (4:15 PM - 5:30 PM) Ru
Page 17 and 18: 8:30 AM General Session VIII: FORUM
Page 19: 2:30 PM Concurrent Activities Vario
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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