That fact became evident when reviewing the list of participants and the foodservice outlets they represent: Fairmont and Grand Hyatt hotels, Harvard University and Indiana University dining services, Red Lobster and TGI Fridays, Vail Resort and The Cliff House, independent restaurants from across the country, Wegmans and, from London, Marks and Spencer.
Highlights of this year’s conference included:
- A fascinating and fact-filled historical-perspective keynote on the rise of Asian cuisines and global perceptions of those cuisines, brought to today and a look at the change in status experienced by Asian restaurants in the United States presented by Ken Albala (University of the Pacific)
- Paul Qui, of qui in Austin, Texas, preparation of a rich and spicy Filipino Pork Blood Stew, which he demoed while talking about cooking with points of reference in a deeply rooted culture, expressed in innovative fashion
- The Grilled Duck Salad prepared by Dylan Jones and Bo Sangvisava of Bo.Ian in Bangkok—one of the seven restaurants represented at the conference from S.Pellegrino’s “Asia’s 50 Best Restaurants” list—that featured Thai Salted Pickled Cabbage
- An in-depth discussion, with culinary demos, of the diversity and traditions of Asian noodles with Jehangir Mehta (India), William Wongso (Indonesia) and Ivan Orkin (USA)
- The appreciative gasps from the audience when Will Goldfarb (Room4Dessert, Bali) shared the secrets of his meringue during the final session
Plans for the 2016 program were also announced. Next April, the food world will gather again to hear the trends and tastes related to the theme, On Fire: Culture | Passion | Invention in Europe and the Americas. Additional information will be available this summer on www.worldsofflavor.com.
Photos:Chris Jaeckle, chef and partner at Uma Temakeria and All’onda in New York City, offers samples of his Mackerel Crudo at the Marketplace tasting during Worlds of Flavor.And, one of the favorite dishes offered at WOF was this crab/onion ring/sour cream appetizer prepared by Ryan Clift of the Tippling Club in Singapore. Courtesy of Kristen Loken/CIA