Authentic Flavors for American Menus - CIAProChef.com

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Viking Range Corporation Jane Crump Public Relations Director 111 Front Street Greenwood, MS 38930 662-451-4140 jcrump@vikingrange.com 6 Viking Range Corporation Carol Daily Director, Special Projects 111 Front Street Greenwood, MS 38930 601-362-9349 cdaily@vikingrange.com WORLDS OF FLAVOR CONFERENCE AND FESTIVAL V1.1 THE CULINARY INSTITUTE OF AMERICA ® SAVORING ASIA—AUTHENTIC FLAVORS FOR AMERICAN MENUS
SEVENTH ANNUAL WORLDS OF FLAVOR INTERNATIONAL CONFERENCE & FESTIVAL A SPECIAL THANK-YOU TO: ARAMARK Corporation BiRITE Foodservice Distributors Boise Office Solutions California Wine Tours/Evans Transportation Clover Stornetta Farms El Bonita Motel Frye’s Printing IMP Foods/International Marine Products, Inc Napa Valley Party Services, An Accent Company Prairie Grove Farms San Francisco & L.A. Specialty Produce Sodexho Campus Services Special thanks and recognition to all of the volunteers and students from the following schools: CIA Greystone 30-Week Baking & Pastry Certificate Program CIA Greystone 30-Week Advanced Culinary Arts Program Napa Valley College Diablo Valley College 7 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: Sunkist Growers, Inc. Cecilia Areva
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 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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