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Scenes from “Worlds of Flavor 2013″ at the CIA in St. Helena

Wednesday, 20. November 2013 5:25

A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

A mosaic of squid draped over a warm potato puree gets the smoke treatment from Chef Raul Sillero of El Cellar de Can Roca.

 

Last week brought together culinary superstars from all over the globe to the annual “Worlds of Flavor” conference at the Culinary Institute of America at Greystone in St. Helena.

We’re talking everyone from Thomas Keller of the French Laundry to Maxime Bilet, co-author of “Modernist Cuisine” to Josep Roca of El Celler de Can Roca in Spain — all there to discuss and demonstrate how technology and travel have combined to create “Kitchens Connected,” the theme of this year’s event.

Here were some of my favorite moments of the conference:

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