Uploaded February 2025 | Updated September 2026, 3 weeks ago
General Session VI: Strategies to Combine a Host of Cultural Influences on the Menu with Purpose and Skill
Whether combining Brazilian, Italian, and Mexican influences to acclaim or adding to the culinary creativity of Japanese-Italian and most recently Chinese-Latino cuisines, these creative chefs offer plentiful inspiration for taking flavors from around the world and combining them in exciting and delicious ways. We’ll dig deep into flavor building and learn techniques to skillfully combine a mix of global flavors in dishes that are as beautiful to look at as they are exciting to eat.
• Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)
• Ixta Belfrage (Cookbook Author and Recipe Developer; Ixta Ltd.; London, UK)
• Christine Lau (Chef and Founder, The CLAU Group; New York City)
Find more information at worldsofflavor.com
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
General Session VI: Strategies to Combine a Host of Cultural Influences on the Menu with Purpose and Skill
Whether combining Brazilian, Italian, and Mexican influences to acclaim or adding to the culinary creativity of Japanese-Italian and most recently Chinese-Latino cuisines, these creative chefs offer plentiful inspiration for taking flavors from around the world and combining them in exciting and delicious ways. We’ll dig deep into flavor building and learn techniques to skillfully combine a mix of global flavors in dishes that are as beautiful to look at as they are exciting to eat.
• Abby Fammartino, MBA, MSFS (Director of Health and Sustainability Programs, Strategic Initiatives Group, CIA; Portland, OR)
• Ixta Belfrage (Cookbook Author and Recipe Developer; Ixta Ltd.; London, UK)
• Christine Lau (Chef and Founder, The CLAU Group; New York City)
Find more information at worldsofflavor.com
————————————————————————————————————————————————————
CIA: https://www.ciachef.edu
CIA for Enthusiasts: ciafoodies.com
CIA at Copia: ciaatcopia.com
CIA ProChef: ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
