Worlds of Flavor 2020: Inspiration from India, Sri Lanka, and Ethiopia
This session is a part of The Culinary Institute of America’s Worlds of Flavor conference. Find more information about Worlds of Flavor at https://www.worldsofflavor.com
General Session IX: A Taco Adventure in Mexico City
Let’s start the day with one of the tastiest activities there is: wandering from one taco stand to another in Mexico City and enjoying what each does best, for the perfect meal anytime. Guided by noted tour guide Francisco de Santiago, who leads some of the city’s most popular taco tours, we’ll virtually feast on green chorizo, pig ears, or al pastor, we’ll marvel at garnishes and salsas as colorful as they are flavorful, we’ll listen to the sounds of this vibrant city’s most democratic food scene. Don’t miss this exciting start to our last day of Worlds of Flavor celebrations!
Moderator:
• Anne E. McBride, PhD | Deputy Director, Torribera Mediterranean Center | North Plainfield, NJ
Presenter:
• Francisco de Santiago | Founder, Santiago Tours; Guide, Culinary Backstreets | Mexico City, Mexico
General Session X: Pushing the Boundaries of Flavor: Inspiration from India, Sri Lanka, and Ethiopia
In this globe-trotting session, we’ll explore how chefs think about flavor as they innovate on traditional dishes of their homeland. We’ll learn about building umami in vegetarian Indian dishes, making garlic chili crab and prawn liver linguine in Sri Lanka, and achieving balance when preparing shiro in Ethiopia.
Moderator:
• Jacquelyn Chi | Director of Programs and Special Projects, SIG, The Culinary Institute of America | Napa, CA
Presenters:
• Garima Arora | Chef-Owner, Gaa | Bangkok, Thailand
• Dharshan Munidasa | Chef and Co-Owner, Ministry of Crab | Colombo Sri, Lanka
• Yohanis Gebreyesus | Managing Director, CY Dynamics | Addis Ababa, Ethiopia