The Culinary Institute of America's Annual Latin Flavors, American Kitchens Conference Emphasizes Cuisines From Latin America and Identifies Hot Trends: Handheld Foods, Smoke, Bar Foods, and Cocktails

Attendees Introduced to the College's New Latin Cuisines Certificate Program at San Antonio Campus

SAN ANTONIO, Oct. 17, 2011 /PRNewswire-USNewswire/ -- The kitchens of The Culinary Institute of America (CIA), San Antonio recently hosted the most prominent collection of Latin cuisine experts from throughout the Americas. The chefs assembled in Texas for the college's fourth annual Latin Flavors, American Kitchens conference, October 5–7. Presenting chefs included Rick Bayless of Frontera Grill in Chicago, Roberto Santibanez of Fonda in Brooklyn, Humberto Dominguez of Restaurant Kakao in Guatemala, and the CIA's Latin cuisines faculty: Alain Dubernard (Mexico), Almir Da Fonseca (Brazil), Iliana de la Vega (Mexico), Elizabeth Johnson-Kossick (USA), and Sergio Remolina (Mexico).

Educating the foodservice and hospitality industry about the unique culinary traditions and flavors of Latin America, the Latin Flavors, American Kitchens conference was attended by more than 170 foodservice industry leaders. The conference helps chefs and restaurateurs better understand how to create foods that feature authentic Latin flavors and cooking methods in various foodservice environments. Participating volume operators included On The Border Restaurants, Applebee's, Carlson Restaurant Group, Yum! Brands, Dunkin' Brands, The Delaware North Company, and Sodexo.

Hot trends in Latin cuisines highlighted during this year's Latin Flavors, American Kitchens included explorations of the indigenous flavors of Argentina, Brazil, Ecuador, and Guatemala, and the growing interest in handheld foods like tortas, postres, tacos, tostadas, and burritos. In addition, significant time was spent learning about the use of smoke and the grilling traditions in Latin American countries, as well as new concepts for featuring Latin flavors in cocktails and bar foods.

It was noted that there are many business opportunities for new products and menu items that appeal to a nation whose palate is constantly seeking new flavors, once chefs in the United States become more familiar with authentic Latin ingredients and cooking methods.

Recognizing this need, the CIA introduced its new Latin Cuisines Certificate Program in San Antonio. Designed to leverage the resources of the CIA's Center for Foods of the Americas, the 30-week program launching in January 2012 is the first of its kind in the United States to offer a comprehensive study of Latin American cuisine and culture.  

"I've dreamt for years that we would be able to understand the cuisines of Latin America the same way we understand the cuisines of Europe--that someone would distill the cuisines for us so that we can communicate them to others," Chef Bayless said. "The CIA's Latin Cuisines Certificate Program will do that. And it is going to launch us into the future in terms of Latin cuisine here in the United States and beyond."

Through these efforts, the not-for-profit Culinary Institute of America is dedicated to honoring its rich culinary heritage while also embracing the flavors of world culture and innovation.

To learn more about the CIA's Latin Flavors, American Kitchens conference, visit CIAProChef.com. To learn more about the CIA's new Latin Cuisines Certificate Program, visit CIAChef.edu/lccp.

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Dr. L. Timothy (Tim) Ryan

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SOURCE Culinary Institute of America