The Culinary Institute Of America's 2010 Worlds Of Flavor� Conference

The Culinary Institute of America (CIA) announces that its 13th annual Worlds of Flavor Conference, (www.worldsofflavor.com) considered to be the most significant professional conference in the country, both as a celebration of developing trends and of permeating cultural diversity, will be devoting its entire 2010 event to Japanese cuisine. From November 4th-6th, the aptly dubbed JAPAN: FLAVORS OF CULTURE-From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art & Exchange will be held at the CIA's historic and scenic Napa Valley campus at Greystone, where California's mecca of wine and food culture will set the ideal trans-Pacific stage for industry icons, from Japan, the United States and all over the world.
More than 50 of Japan's most accomplished chefs and food professionals, from legendary three Michelin star kaiseki restaurants of Kyoto to the bustling noodle bars and yakitori places of Tokyo, will gather to lead conference sessions devoted to mastering Japanese food ingredients, beverages, techniques for flavor development, aesthetics of presentation, and more, with a balance struck between traditional and modern Japanese culinary styles. Participating top American chefs and operators-including celebrated Japanese-American chefs-will discuss how they are translating Japanese flavors for a new-generation of U.S. foodservice concepts and menus.

Aimed at American food service professionals, the conference will feature a vast expanse of seminars and workshops, exploring everything from the mysterious, distinct flavors of dashi and umami, to the ultra-precise art of Japanese knife techniques, to different regional Japanese street foods. A few seminar and workshop titles include Soba: Mastering the Techniques of One of Asia's Great Noodle Traditions; Building Umami with the Japanese Market Basket; Bincho-tan: Japanese Grilling and the Artisinal Craft of Specialty Charcoal; Mastering Japanese Rice Cooking-and Exploring Innovative Whole Grain Blends; and Of Greens, Ginger, Shiso, and More: The Irresistible Worlds of Japanese Pickles.
There will be an impressive cast of Japanese celebrities and chefs leading conference sessions devoted to mastering Japanese food ingredients, beverages, techniques for flavor development, aesthetics of presentation, and cultural practices. Short of a devoting your life to a multi-year culinary tour of Japan's various islands and sub-cultures, learning from all these masters under one roof is a once in a lifetime opportunity. Multiple Michelin Three-Star chefs including Yoshihiro Murata of Kikuno in Kyoto, 15th generation chef and owner Yoshihiro Takahashi of Hyotei in Kyoto, and seasonal locavore Kino Tokuoka of Kitcho Arashiyama Restaurant in Kyoto will be among more than 50 chefs and food experts presenting from Japan.
The monumental crowd of over 700 attending chefs, food professionals and journalists will be there to learn from stars like original Iron Chef, and Asian-fusion icon, Masaharu Morimoto, and Chef David Chang of the unanimously coveted Momofuku group. Also attending will be Thomas Keller, considered by most to be the best American chef alive today along with Jose Andres, unofficial Spanish ambassador to the United States and host of PBS' Made in Spain. In addition to chefs, other renowned food professionals such as Harold McGee, the food science pioneer, and author of renowned, award winning cookbook: On Food and Cooking will also be doing his part in the celebration of Japanese cuisine. Not to mention culinary wordsmiths like Ruth Reichl, former Editor-in-Chief at Gourmet magazine and high-profile New York Times food writer, Elizabeth Andoh, writer and lecturer specializing in Japanese food and culture, and Harris Salat, farmer turned journalist with multiple cookbooks and a wildly successful Japanese food