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The Culinary Institute of America at Greystone2555 Main St.St. Helena, CA 9457413 t h A N N U A L W O R L D S O F F L AV O RI N T E R N AT I O N A L C O N F E R E N C E & F E S T I VA LThe Culinary Institute of America at GreystoneN a p a Va l l e y, C A2O1OJAPAN: FLAVORS OF CULTUREFrom Sushi and Soba to Kaiseki:A Global Celebration of Tradition, Art, and ExchangeNOVEMBER 4–6, 2010"Worlds of Flavor — more than any other single event in a calendar year —delivers more inspirational ideas than I can actually produce in a year ofR&D work." Comment from a 2009 Worlds of Flavor attendeeWITH THE RISE OF ASIAN FLAVORS ON AMERICAN MENUS,YOU CANNOT AFFORD TO MISS THIS EVENT!2O1OJAPAN: FLAVORS OF CULTURECONFERENCE PRESENTING SPONSORKikkoman Sales USAGRAND PLATINUM SPONSORJETROJapan External Trade OrganizationPLATINUM SPONSORSAjinomoto Co., Hakubaku Co., Mizkan Americas, Korin /Sakai City / Gohan SocietyREGISTER TODAY! 1-888-799-1810 www.worldsofflavor.comREGISTER TODAY! 1-888-799-1810 www.worldsofflavor.com 2010 The Culinary Institute of America
13 t h A N N U A L W O R L D S O F F L AV O R I N T E R N AT I O N A L C O N F E R E N C E & F E S T I VA LT h e C u l i n a r y I n s t i t u t e o f A m e r i c a a t G r e y s t o n e N a p a Va l l e y, C A2O1OJAPAN: FLAVORS OF CULTUREFrom Sushi and Soba to Kaiseki: A Global Celebration of Tradition, Art, and ExchangeNOVEMBER 4–6, 2010JAPAN: FLAVORS OF CULTURE will present for the first time in the United States,a comprehensive, global standard of excellence in traditional Japanese cuisine aspracticed and presented by Japan's most revered master chefs and food experts.Join us for this deep dive into traditional and modern Japanese flavors, from thelegendary three Michelin star kaiseki restaurants of Kyoto to the bustling noodlebars and yakitori joints of Tokyo. Hear from innovative U.S.-based chefs andoperators who have translated these flavors into next-generation American menuideas for fine dining, as well as chain restaurants, hotels, campus dining, and othervolume foodservice operations.Whether you’re exploring the world of dashi and umami, the art of Japanese knifetechniques, Japanese regional flavors, street food and Japanese “grab and go,” ormodern takes on sushi and sashimi, you’ll experience a once-in-a lifetime immersioninto one of the world’s great cuisines. You’ll taste and learn alongside Asia’s mostaccomplished and influential chefs, chefs you wouldn’t normally have access to.And your customers will thank you for it!The Culinary Institute of America’s Annual Worlds of Flavor InternationalConference & Festival is widely acknowledged as the United States’ most influentialprofessional forum on world cuisines and flavor trends. Now in its 13th year, thisconsistently sold-out annual event welcomes more than 700 leading chefs, corporatemenu decision-makers, foodservice management executives, suppliers, food criticsand other journalists, and other food and beverage professionals, as well as media.The conference regularly brings in dozens of top chefs and food experts from Asia,Latin America, Europe, and the Mediterranean. This is only the second time in 13years that the CIA’s mega-event has focused on a single country.JAPAN: FLAVORS OF CULTURE will represent the largest and most significantprofessional conference ever held in the United States dedicated to the flavorsand food culture of Japan. Interest in Japanese food and culinary traditions hasseen phenomenal growth among American consumers in recent years. Sushi hasmoved from the exotic to the mainstream, Japanese noodle soups are regularlyincluded in volume foodservice operations, Japanese fine dining restaurants claimtop tier ratings, and Japanese flavors and culinary aesthetics influence the menusand ambience of even non-Japanese restaurants. At the same time, Japan is oftenless familiar to Americans than Italy, France, or other European countries. Americanfood professionals sense that we are only at the beginning of our discovery andunderstanding of the "gold standards" of Japan and Japanese food culture.JAPAN: FLAVORS OF CULTURE will both celebrate the increasing interest in Japaneseflavors in American foodservice as well as provide access to an unprecedentedgathering of culinary talent from Japan — talent who represent mastery in theirrespective areas of endeavor. The conference faculty will include more than 70leading chefs and other experts on the food and culinary traditions of Japan.Participating chefs from Japan will be drawn from a variety of Japanese regionalculinary traditions and types of cooking, from casual to high cuisine and fromtraditional to modern. American chefs and operators will discuss and demonstratehow they are adapting and translating Japanese flavors for a wide range ofcontemporary U.S. foodservice concepts.Join us as we step into this unique world for three days of immersion in the fullrange of Japanese foods and elements of food culture — exploring quality,aesthetics, traditions, and modern sensibilities!REGISTER TODAY!ADVANCE PURCHASE REGISTRATION(available now through August 31, 2010) 1,095for foodservice operators and educators onlyGENERAL REGISTRATION(September 1 through November 1, 2010) 1,295for foodservice operators and educators only“The talent that Worlds of Flavor brings together is justamazing! The networking opportunities and the abilityto learn from cuisine masters is a key factor in raisingthe quality and consistency of our industry. The highlevel of the program keeps me coming back.” Comment from past WOF attendeeREGISTER ONLINE ATwww.worldsofflavor.comorby calling 1-888-799-1810Please note that these registration rates are only available to foodservice professionals from the operator community and culinaryeducators. You must provide the name of the restaurant, hotel, orother foodservice operation or school/college you work for in orderto be approved for registration.
2O1OJAPAN: FLAVORS OF CULTURENOVEMBER 4–6, 2010PROGRAM HIGHLIGHTSThe 2010 Worlds of Flavor Conference program will include general sessions, seminars,and kitchen demonstration workshops focused on a wide variety of topics of interestto American chefs seeking an understanding of the gold standards of Japanese cuisineas well as inspiration for menu development. Listed below are select general sessions,workshops, and kitchen demonstration sessions.GENERAL SESSIONSLeveraging Flavor in the Japanese Kitchen: Umami, Dashi, and Seasonal ProduceAt the heart of the Japanese kitchen are a few key approaches to flavor strategy. Herewe’ll see how leading chefs think about the possibilities of umami, create dashi, andbuild their menus around seasonal produce.Japanese Casual: From Noodle Bars and Comfort Food to Live Fire Cooking andStreet Food In this session we’ll explore the world of ramen and udon noodles,yakitori, and street foods.Ryotei and Kaiseki: Inside the Japanese Art of Fine Dining Some of Japan’s mostrevered chefs will share their secrets about the various types and approaches to formaldining traditions in Japan, from philosophy to seasonal ingredients, techniques, flavorbalance, and concepts of hospitality.“Japan’s culinary traditions span hundreds of years and are so complex. The restof the culinary world has barely even begun to scratch its surface.” David Chang, chef/owner, Momofuku, and 2010 Worlds of Flavor presenterThe World of Sashimi and Sushi, Part II: Fast Forward with Translation and InnovationFrom Tokyo to New York, San Francisco and LA, the art of sushi and sashimi is beingre-thought and re-invented. Here we’ll examine the best of these innovations, andhear what hungry customers and devoted fans are saying they want to eat now.Modern Japanese Flavors: Creating New Traditions in Japan and the United StatesBeyond sushi, there is innovation that is taking Japanese flavors to new frontiers, inboth Japan and the United States. This session will consider the emergence of modernJapanese cuisine, and hear from its best practitioners.Assessing Japan’s Contribution to American Dining: Wagyu, Kombu, Udon, and MoreIn this session, a noted American food writer and critic traces the rise of Japaneseflavors in American dining over the last 25 years, and charts their future.Mastering Techniques of the Japanese Kitchen: Soba Noodles, Tempura, andVegetarian Flavors Japanese techniques, in the hands of culinary artists andcraftsmen, are legendary. Here we will do a deep dive into three important areasof Japanese cuisine.Iron Chef: Japanese Flavors, Kitchen Stadium, and the Emergence of CulinaryBattle Television From its premier in the early 1990s and later debut on Americantelevision, Iron Chef and its Food Network successor, Iron Chef America, have donemuch to transform our image of Japanese chefs and Japanese cuisine — as well aslaunch a new genre of culinary reality television. In this session, we’ll relive some ofthe highlights of Iron Chef and Iron Chef America that have commanded our attentionand inspired us to increasingly look to Japan for inspiration about culinary excellence.The World of Sashimi and Sushi, Part I: Of Fish Markets and Japanese KnivesBeginning in the stalls of Tokyo’s famed Tsukiji fish market, we’ll start the first part ofour sashimi and sushi odyssey with a consideration of fish quality. We will then moveon to the contribution that Japanese knives and knife cuts make to flavor and texture.Finally, we’ll learn how the best sushi chefs create a delicious and visually-arrestingexperience for their guests.In the Spirit of Samurai: Top Chefs from Kyoto and New York Cook with the Bestof the Fall Harvest In this dazzling cultural exchange that pairs top Japanese chefsand American chefs with some of America’s leading small farmers and artisanal foodproducers, look for fast-paced culinary artistry to showcase what’s possible whenJapanese and Americans collaborate in the kitchen.REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.comREGISTER TODAY! 1-888-799-1810 www.worldsofflavor.com
2O1OJAPAN: FLAVORS OF CULTURENOVEMBER 4–6, 2010SEMINARS A Nose for Flavor: Japanese Herbs, Spices, Aromatics and Sake Building Umami with the Japanese Market Basket Contemporary Japanese: Craveable Flavors for American Palates Healthy Japanese Flavors for American Menus: Whole Grains and More Mastering Dashi: Ingredients, Flavor Dynamics, and Applications Miso as Flavor Builder: From Ramen Broths to Salads, Glazes, and More Morimoto: Creating Signature Flavors for American Menus Sake and Japanese Flavor Affinities: A Pairing Workshop Savoring Japanese Design: From Food Packaging to Restaurant Décor, Menus, and Table Top Shojin Cuisine: Inside the Japanese Vegetarian Kitchen Soba: Mastering the Techniques of One of Asia’s Greatest Noodle Traditions The Japanese Noodle Bar: Discovering the Best of Ramen and Udon The World of Wasabi: Pairing with Fish and Other Flavors Traditional and Modern Takes on Sushi, Sashimi, and Seafood Wagyu Beef: Production Insights, Cooking Styles, and Menu StrategiesA once-in-a-lifetime chance to learn from more than70 GUEST CHEFS AND PRESENTERSfrom throughout Japan, and across the United StatesTHE WORLD MARKETPLACEThe centerpiece of the 13th Annual Worlds of Flavor International Conference & Festivalis the World Marketplace, set in the 15,000 square-foot Vintners Hall of Fame/HistoricBarrel Room at The Culinary Institute of America at Greystone. Beginning Thursdaynight of the conference and continuing on through Saturday lunch, the Barrel Roomwill be transformed into a colorful market featuring the sights, aromas, and sounds ofJapan. Beautifully decorated food stalls; delicious tastings of food, wine, and otherbeverages; music and dance performances; guest chefs talking informally about theirfood; presenter and guest chef book signings; and culinary demonstrations all contributeto a culinary and cultural experience that you will remember for years to come!REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.comWORKSHOPS Bincho-tan: Japanese Grilling and theArtisanal Craft of Specialty Charcoal Fresh Flavors of Japanese SeasonalSalads: Inspiration for the AmericanCold Kitchen From Aromatic Yuzu to Azuki Beans:Japanese Flavors and Techniquesfor American Pastry Japanese Confections and theAmerican Pastry Kitchen:Wagashi as Art and Inspiration Japanese Hot Pot: Comfort Food forAmerican Menus Mastering Japanese Rice Cooking —and Exploring Innovative WholeGrain Blends Mastering Umami: Techniques forLeveraging Natural Flavors in theJapanese Kitchen Of Greens, Ginger, Shiso and More:The Irresistible World of Japanese Pickles Okonomiyaki and More: Discoveringthe Savory Street Foods of Osaka Regional Japanese Cuisine:Specialty Dishes from North to South Secrets of the Japanese Tempura Kitchen Skewered and Fried: The DeliciousArt of Japanese Kushiage Tempura Temptations: Ideas forDifferentiating “American Fried” Yakitori and the JapaneseLive Fire KitchenREGISTER TODAY! 1-888-799-1810 www.worldsofflavor.com
2O1OJAPAN: FLAVORS OF CULTURENOVEMBER 4–6, 2010PRESENTERS ANDGUEST CHEFS: HIGHLIGHTSThis is just a partial list of the incredible talent we have lined up for JAPAN: FLAVORS OF CULTURE.To see a complete list of presenters and guest chefs as well as their full biographies, please visitwww.worldsofflavor.com.JOSÉ ANDRÉS, chef-ownerof Café Atlantico, Jaleo,Zaytinya, Oyamel, and thecritically acclaimed minibarby josé andrés; host of thePBS series Made in Spain; author of Tapas: ATaste of Spain in America. (Washington, DC)Photo credit: Tim Erik JacobsPhoto credit: Gabriele StabileNICOLAUS BALLA,executive chef/partner,Nombe Restaurant, a SanFrancisco restaurant featuringJapanese beer, sake, andstreet foods. (San Francisco, CA)DAVID CHANG, executivechef and owner of MomofukuNoodle Bar, MomofukuSsäm Bar, Momofuku Ko,and Momofuku Bakery &Milk Bar; chef and owner of Má Pêche,opening soon in the Chambers Hotel; andauthor of Momofuku. (New York, NY)TIM CUSHMAN, chef-ownerof o ya, a contemporaryJapanese restaurant inBoston, recognized by BonAppetit as one of the top 10sushi restaurants in the U.S. (Boston, MA)ELIZABETH FALKNER,owner and executive chefof Citizen Cake and Orson;author of DemolitionDesserts. (San Francisco, CA)YUKIO HATTORI, MD,President/Chairman of theBoard of Ecole de Cuisine etNutrition Hattori.(Tokyo, Japan)YOSHINORI HORII, 8thgeneration chef/owner ofSARASHINA HORII in Tokyo,a soba noodle shop foundedin 1789. (Tokyo, Japan)YOUSUKE IMADA, chef/ownerof KYUBEY, a restaurantspecializing in sushi andsashimi with five locations inTokyo. Chef Imada has beenmaking sushi for 47 years. (Tokyo, Japan)DOUGLAS KEANE, executivechef and co-owner of Cyrus,a restaurant in Healdsburg,California, that has receivedtwo Michelin stars as well asa four-star review from the San FranciscoChronicle. (Healdsburg, CA)THOMAS KELLER, chef-ownerof eight restaurant andbakery properties in theUnited States, including thecritically acclaimed The FrenchLaundry in Yountville, California, and Per Sein New York City (each with three Michelinstars); author of The French Laundry Cookbook, Bouchon, Ad Hoc at Home, and UnderPressure: Cooking Sous Vide. (Yountville, CA)REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.comSHIROU KOMAKI,executive chef of Sushiman,an Osaka-based restaurantwith a 350-year history and21 locations that specializesin Osaka-style sushi. (Osaka, Japan)TOSHIRO KONISHI,4th generation kaisekichef and chef/owner ofToshiro’s. (Lima, Peru)KAREN MACNEIL, wine writer,consultant, and educator;author of the award-winningbook The Wine Bible; host ofthe Emmy-award winningWine, Food & Friends with Karen MacNeil,the first television series on wine in theUnited States. (Napa Valley, CA)YOSHIHIRO MAEDA, chefand son of the founder ofHanamaru Udon, a wellknown chain of 269 udonshops. Chef Maeda specializesin Sanuki-style udon, which is made freshdaily in a central kitchen to serve at variousoutlets. (Takamatsu, Japan)HAROLD MCGEE, authorof On Food and Cooking:The Science and Lore ofthe Kitchen and “TheCurious Cook,” a monthlycolumn written for The New York Times.(Palo Alto, CA)KIYOMI MIKUNI, chef/ownerof HÔTEL DE MIKUNI inTokyo, specializing in usingJapanese produce in Frenchcuisine to bring out thedelicacy of both. (Tokyo, Japan)MASAHARU MORIMOTO,star of Iron Chef and IronChef America; chef-owner offive restaurants, located inPhiladelphia, New York, BocaRaton, Mumbai, and New Delhi; two newrestaurants opening Summer 2010 in Hawaiiand Napa Valley; author of Morimoto: TheNew Art of Japanese Cooking. (New York, NY)YOSHIHIRO MURATA,chef/president of KIKUNOI,a three Michelin star kaisekirestaurant in Kyoto,and president of the JapanCulinary Academy. (Kyoto and Tokyo, Japan)ROBERT OKURA, VicePresident of CulinaryDevelopment and CorporateExecutive Chef for theCheesecake Factory.(Calabasas Hills, CA)IVAN ORKIN, chef/ownerof Ivan Ramen, one ofTokyo’s top-ratedramen shops.(Tokyo, Japan)RUTH REICHL, formereditor in chief of Gourmet;author of four criticallyacclaimed, best-sellingmemoirs, Tender at theBone, Comfort Me with Apples, Garlicand Sapphires, and Not Becoming MyMother. (New York, NY)REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.com
"You cannot miss the biggest convocation of Japanese chefs in America, ever. What an incrediblechance to learn firsthand from the masters themselves about subtlety, precision, balance, devotion toseasonal ingredients and more — in other words, all the things that define Japanese cuisine andmake it so great."Harris Salat, cookbook author, editor of The Japanese Food Report blogand 2010 Worlds of Flavor presenterHARRIS SALAT, a writer whosestories about Japanese cuisinehave appeared in The NewYork Times, Saveur, Gourmet,Salon, and other publications;co-author of three Japanese cookbooks,Takashi's Noodles, Japanese Hot Pots, andThe Japanese Grill, which will be publishedMay 2011; and editor of the food blog TheJapanese Food Report. (Brooklyn, NY)SUVIR SARAN, chef andco-owner of Devi restaurantin New York; Chairman ofAsian Culinary Studies forThe Culinary Institute ofAmerica’s World Cuisines Council; authorof Indian Home Cooking and AmericanMasala. (New York, NY)HIROKO SHIMBO, culinaryeducator and chef; authorof two award-winning cookbooks on Japanese cuisine,The Japanese Kitchen andThe Sushi Experience. (New York, NY)HIRO SONE, chef/co-ownerof Terra restaurant in St.Helena, California, and Amein San Francisco; co-authorof Terra: Cooking from theHeart of the Napa Valley. (St. Helena, CA)YOSHIHIRO TAKAHASHI,15th generation chef/ownerof Hyotei, a three Michelinstar kaiseki restaurant inKyoto with a 400 yearhistory. (Kyoto, Japan)KUNIO TOKUOKA, chefand 3rd generation ownerof Kyoto Kitcho, a threeMichelin star kaiseki, knownfor mixing modernism withJapanese kaiseki. (Kyoto, Japan)YOSHI TOME, CEO of SushiRan in Sausalito, California,which is ranked amongthe top five restaurants inthe Bay Area (across allcategories of cuisine) according to theZagat Survey. (Sausalito, CA)YOSHIKI TSUJI, president ofthe Tsuji Culinary Institute,and author of a number ofbooks on Japanese food andculinary traditions.2O1OJAPAN: FLAVORS OF CULTURENOVEMBER 4–6, 2010SPONSORSThe Culinary Institute of America gratefully acknowledges the generous support of our 2010Worlds of Flavor International Conference & Festival sponsors confirmed to date.PresentingGrand PlatinumPlatinum(Osaka, Japan)TAKASHI YAGIHASHI,James Beard award-winningchef/owner of Takashi, aninnovative and highly ratedJapanese influenced FrenchAmerican restaurant in Chicago; co-authorof Takashi’s Noodles. (Chicago, IL)BILL YOSSES, executive pastrychef, and co-author of twobooks, Desserts for Dummiesand The Perfect Finish.(Washington, DC)Keep up with all of the latest announcements about the2010 Worlds of Flavor Conference by becominga fan of the CIA Worlds of Flavor Facebook page, and check outwww.worldsofflavor.com for a complete list of presenters,the conference schedule, information on Napa Valley housing, and more.REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.comPREMIUM GOLDCalifornia Raisin Marketing BoardDenominación de Origen RuedaFoods from Spain & Wines from SpainInstitut del CavaKinjirushi Sales Co., LtdMaruhachi Muramatsu, Inc.Marukome USAMcCormick and CompanyTaKaRaYuima-ru FarmGOLDGekkeikan (Japanese Sake)/Ozeki CorporationHouse Foods America CorporationIMURAYA USA, INC.KAI USA, Ltd.Leave a Nest Co, Ltd.Ninben Co.Nippn California, Inc.Viking Range CorporationSILVERThe Mushroom CouncilUnilever FoodsolutionsBRONZEAlaska Seafood Marketing InstituteAvocados from MexicoCanolaInfoThe Catfish InstituteFukumitsuya Sake BreweryIlly caffè North America, Inc.JFC International, Inc.National Pork BoardShogakukan Inc.Suzumo Machinery Co., Ltd.ToraniTrue World Foods, Inc.FLAVOR DISCOVERYICREST INTERNATIONAL, LLCM’s Corp.COPPERShoei Foods (U.S.A.), Inc.CORPORATEAzuma Foods International Inc.Barilla America, Inc.Café CompanyCalifornia Olive RanchCampbell Soup CompanyDole Packaged Foods CompanyFrito LayFujimak CorporationInternational Marine Products, Inc.ITO ENKids City Japan K.K.Paramount CitrusSchwan's Food ServiceShogakukan Inc.SteeliteToraya Confectionery Co. LtdTwo Chefs on a RollZojirushi America CorporationMEDIA & ASSOCIATIONSAsia SocietyFood NetworkThe James Beard FoundationFor sponsorship inquiries, please contact CIA Corporate Relations Director Holly Briwa at h briwa@culinary.edu or (707) 967-2400.REGISTER TODAY! 1-888-799-1810 www.worldsofflavor.com
The Culinary Institute of America at Greystone 2ONapa Valley, CA 1O JAPAN: FLAVORS OF CULTURE From Sushi and Soba to Kaiseki: A Global Celebration of Tradition, Art, and Exchange NOVEMBER 4–6, 2010 "Worlds of Flavo
