Worlds of Flavor 2025: The Greek Table
The Culinary Institute of America’s Worlds of Flavor® International Conference and Festival is widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. This video from our 27th anniversary of Worlds of Flavor—Roots of Culture, Seas of Discovery: Mediterranean Culinary Tradition, Exchange and Invention in the 21st Century.
Find more information at: https://www.worldsofflavor.com
Special Presentation: CIA Initiatives in the Mediterranean
• Greg Drescher (Senior Advisor—Strategic Partnerships, Industry Leadership and Impact, CIA; Hyde Park, NY)
General Session VII: The Greek Table: Hidden Traditions and the Chefs Who Carry Them Forward
In this dynamic culinary demonstration, chefs will explore the rich tapestry of regional Greek cuisine—from the sun-drenched flavors of Messinia and Crete to the vibrant culinary traditions of Thessaloniki and Athens—while also highlighting the profound influences of the Eastern Mediterranean, particularly Turkey. The session will delve into how these regional identities shape contemporary Greek cooking, offering insights into the chefs’ personal journeys in balancing tradition and innovation within their restaurants and with their customers, as well as illuminate the often-overlooked home cooking traditions that define the plant-forward Greek kitchen, showcasing emblematic dishes and techniques that speak to the heart of Greece’s culinary heritage.
• Maureen Costura, PhD (Professor—Liberal Arts, CIA; Hyde Park, NY)
• Stavriani Zervakakou (Chef and Founder, Aspasia Restaurant Mani; Stavri, Greece)
• Manolis Papoutsakis (Chef and Co-Owner, Pharaoh; Athens, Greece)
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CIA: https://www.ciachef.edu
CIA for Enthusiasts: https://www.ciafoodies.com
CIA ProChef: https://www.ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master’s degrees with majors in Baking and Pastry Arts, Culinary Arts, Culinary Science, Culinary Therapeutics, Food Business, Food Studies and Sustainability, Hospitality Management, and Wine and Beverage Management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 55,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.