International ‘Worlds of Flavor’ conference goes digital

For 22 years, the Culinary Institute of America has hosted an international culinary conference aimed at professional chefs, called Worlds of Flavor, combines seasoned pros and up-and-coming chefs to spotlight emerging trends in food. This year the conference proceeded virtually, like so may other conferences in 2020, with chefs from 20 countries and five continents sharing ideas, including how to adapt to the pressures of mandatory restaurant closures.

Most chefs spoke about using simplicity and/or returning to their roots, with the theme articulated by Brazilian chef Rodrigo Oliveira, who said that during these challenging times, “the best course is to go back to basics and rediscover simplicity.” Presenters echoed the concept with dishes that hearkened to their grandmother’s kitchens.

The conference included discussion of how restaurants can survive the pandemic. Attendees noted that many chefs were able to pivot their operations into stations for feeding the poor and vulnerable in their communities. As a corollary to the talk about returning to roots and simplicity, Peruvian chef Gastón Acurio said that one outcome he foresees is “the end of restaurant excess: Excess in food, wine and ambiance.” He thinks that the next generation of chefs will implement smaller menus in smaller places, highlighting affordability and fun.