Channel: The Culinary Institute of America

Category: Education

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Description: Welcome and Overview: Cities of the Americas: Culinary Disruption and Renewal • Greg Drescher (Vice President—Strategic Initiatives and Industry Leadership, the CIA, Napa, CA) General Session I: From New York and Seattle to Atlanta: What Does the Future of Dining—Fine, Casual, and Everything in Between—Look Like? Part I • Kelly Killian (Chief Content Officer, Wright Creative, Chicago, IL) • Lucas Sin (Chef-Owner, Nice Day Chinese and Junzi Kitchen, New York City) • Aisha Ibrahim (Executive Chef, Canlis, Seattle, WA) • Parnass Savang ’11 (Chef-Owner, Talat Market, Atlanta, GA) For more information, visit worldsofflavor.com ————————————————————————————————————————————————————— The Culinary Institute of America: ciachef.edu The CIA at Copia: ciaatcopia.com CIA Restaurant Group: ciarestaurantgroup.com CIA Food Enthusiasts programs: ciafoodies.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 the 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. The CIA has locations in New York, California, Texas, and Singapore.