SAN ANTONIO, July 30 /PRNewswire-HISPANIC PR WIRE/ — The Culinary Institute of America (CIA), San Antonio has announced its second annual Latin Flavors, American Kitchens conference to be held October 14 to 16, 2009. This one-of-a-kind conference will highlight Latin cuisines, the role of Latin flavors in the future of American menu development, and the relevance of Latin street and comfort foods in recessionary times.
Latin flavors represent one of the hottest menu trends, and while many Latino American foods enjoy wide popularity in the United States, Americans are largely unaware of the breadth and quality of Latin cuisines. In reaching out to culinary professionals who attend Latin Flavors, America Kitchens, the CIA is helping to educate the American public at large with a greater understanding about the outstanding food, bold flavors, and fascinating people that make up the varied world of Latin cuisines.
This year’s Latin Flavors, American Kitchens conference will spotlight the food and cooking of Brazil, Chile, Puerto Rico, and the sea-bordered Veracruz region of Mexico. These regions are at the front of the trend curve for Latin cuisines and represent a sweep of the best of both tradition and innovation in Latin food and cooking as brought to North American menus.
The three-day invitational event for foodservice industry professionals will present some of the country’s leading experts on Latin cuisines, such as Mark Miller, Maricel Presilla, Robert del Grande, and Norman Van Aken. Additionally, noted guest chefs from Brazil, Chile, Puerto Rico, and Veracruz will offer unique culinary demonstrations and presentations.
Conference topics include Exploring Iconic Ingredients of Latin Kitchens; The Fundamentals of Latin Seafood Cookery from Northeastern Brazil, the Gulf of Mexico, and Puerto Rico; Latin Comfort Food; and Pre-Columbian Gifts to the World: Vanilla and Cocoa, among many others.
A triad of trends gives Latin Flavors, American Kitchens both a timely and forward-thinking significance-Latin cuisines are the fastest-growing ethnic food category, shifting patterns in U.S. demographics estimate Latino buying to exceed $1 trillion by 2010, and Latin comfort food is playing a key role in providing high-impact flavors with traditionally less expensive ingredients.
“Our San Antonio campus is perfectly poised to offer the U.S. foodservice industry access to Latin experts who can help operators offer the best of Latin cuisines to their customers,” says Shelly Greishaber, director of education at the CIA, San Antonio. “This conference, combined with our Latin cuisines research program, is helping us present cutting-edge content to both our students and the operator community.”
The Culinary Institute of America, San Antonio offers a full-range of educational programs to place Latin cuisines in their rightful place as some of the finest in the world and to boost opportunities for aspiring and established Latino culinary professionals. Offerings include a 30-week certificate program in fundamental culinary skills, professional development courses, and culinary enthusiast classes.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world’s premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
SOURCE The Culinary Institute of America