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Foods, Cultures, Impact, and Innovation of Africa

Submitted by on August 31, 2022 – 9:49 amNo Comment

Worlds of Flavor: AfricaRenowned chefs and scholars will headline Worlds of Flavor, the Food Industry Leadership Conference and Festival set for November 2022 in Napa, California.

The 24th annual Worlds of Flavor® International Conference and Festival, at The Culinary Institute of America (CIA) takes place November 2 through 4, 2022. This year’s conference will explore the foods, culinary techniques, and diverse cultures of the African Atlantic and their impact on the global foodways.

Developed in collaboration with leading authorities on the food of the African diaspora —- committee chair Thérèse Nelson; Drs. Scott Alves Barton, Jessica B. Harris, and Maricel Presilla; chefs Michael Elègbédé, JJ Johnson, Kwame Onwuachi, Matthew Raiford, and Pierre Thiam; and journalist, Jamila Robinson -— the conference is designed to help chefs and food service operators infuse their menus with the flavors and cultures of the African Atlantic in ways that meet the changing tastes and interest of their guests while respecting and centering the cultural stakeholders defining its modern evolution.

Registration for the conference, which is being planned in conjunction with the CIA’s African Cuisines bachelor’s degree program concentration, is now open.

“We’ve planned a deeply rooted program packed with the most dynamic Black chefs and scholars from around the world. The space we’ve curated offers the audience of professional chefs and hospitality leaders a place to connect, learn, taste, and discover the food of the African Atlantic for three days in the beautiful Napa Valley,” said program committee chair Thérèse Nelson, noted chef, writer, and founder of “The conference presenters are world-class, and I’m thrilled to be working with the CIA to bring them all together under one roof at such a kinetic time in our culinary history.”

Worlds of Flavor, Culinary Institute of America, Napa, California

Nearly 40 chefs and experts from around the globe will guide this journey, including: Eric Adjepong, Mashama Bailey, BJ Dennis, Simeon Hall, Jr., Diana Tandia, and Paola Velez.


  • Day 1 will help ground guests in the history, geography, and culture of Africa and its diaspora.

  • Day 2 is an immersive, culinary feast for the senses—featuring demos, tastings, and tons of menu inspiration.

  • Day 3 offers a glimpse at the future and practical tools and strategies to help guests implement their learnings within their operations.

“With the dining landscape evolving quicker than ever before, it’s critical not only to taste the recipes and ingredients of various world cuisines, but also to understand the history and culture of different regions and how to bring them into restaurant menus,” said Rupa Bhattacharya, the CIA’s executive director for strategic initiatives. “For nearly 25 years, Worlds of Flavor has been the industry’s leading resource on dining trends—both what’s current and what’s to come—and this year’s program will continue that legacy and help position businesses for success.”

Worlds of Flavor is open to all foods ervice professionals from independent and chain restaurants; colleges/universities and K-12 schools; contract food service companies, and hotels/resorts.

Worlds of Flavor

Ever since it launched in 1998, The Culinary Institute of America’s Worlds of Flavor® International Conference & Festival has been widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. Every year, it has brought to its stage chefs from Europe and the Mediterranean, Asia, Latin America, and throughout the U.S., to showcase old and new traditions of world cuisines, reshaping American palates and our industry. This annual gathering of professionals has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, and media.

The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is a culinary college. Dedicated to developing leaders in food, beverage, and hospitality, the private, not-for-profit college offers bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The CIA’s School of Graduate and Professional Studies offers master’s degrees in sustainable food systems, food business, and wine and beverage management, as well as executive education and certificate programs. 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.

(Images courtesy of the Culinary Institute of America)

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