Uploaded March 2025 | Updated September 2026, 2 weeks ago
The Culinary Institute of America’s Worlds of Flavor® International Conference and Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. As the CIA celebrates the 25th anniversary of Worlds of Flavor, we reflect on what’s changed in the 25 years since this conference started, as well as what to expect from the next 25 years.
We hear from CIA President Dr. Tim Ryan, Greg Drescher, senior advisor of Strategic Initiatives at CIA, and Anne E. McBride from the James Beard Foundation about the impact of this conference.
Chefs Mai Pham from Lemon Grass Restaurant and Star Ginger and Chef Pierre Thiam of Yolélé reflect on the influence the Worlds of Flavor conference has had on introducing world cuisines to American menus.
Lastly, Rupa Bhattacharya, CIA executive director of Strategic Initiatives and Industry Leadership, reflects on the future of the conference.
Learn more 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.
The Culinary Institute of America’s Worlds of Flavor® International Conference and Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. As the CIA celebrates the 25th anniversary of Worlds of Flavor, we reflect on what’s changed in the 25 years since this conference started, as well as what to expect from the next 25 years.
We hear from CIA President Dr. Tim Ryan, Greg Drescher, senior advisor of Strategic Initiatives at CIA, and Anne E. McBride from the James Beard Foundation about the impact of this conference.
Chefs Mai Pham from Lemon Grass Restaurant and Star Ginger and Chef Pierre Thiam of Yolélé reflect on the influence the Worlds of Flavor conference has had on introducing world cuisines to American menus.
Lastly, Rupa Bhattacharya, CIA executive director of Strategic Initiatives and Industry Leadership, reflects on the future of the conference.
Learn more 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.
