Worlds of Flavor 2006 (Napa Valley, California)
"Spain and international cuisine: Regional Traditions, Invention and Exchange"
02/11/2006 - 04/11/2006
For the first time Spanish cuisine arrived in the United States in a monographic manner. Worlds of Flavor 2006: “Spain and its cuisine in the world”. Grup GSR participated in the design and organisation of the conference for the Culinary Institute of America (Napa Valley, California).
The IX annual Conference and International Festival Worlds of Flavor exclusively dedicated to Spain, came to an end yesterday in Napa Valley (California). The event was described as “unrepeatable” by the Culinary Institute of America. Participants and attendees at the conference admired the high level of chefs, presentations, food, premises and organisation. Under the name of “Spain and International Cuisine: Regional Traditions, Invention and Exchange”, the town of Sta. Helena (Napa Valley, California) hosted the largest conference on Spanish cuisine and produce in USA, from 2nd to 4th November 2006. The gastronomic summit lasted three days and offered an intensive programme with culinary presentations, seminars, wine tasting, produce tasting, speeches and workshops, in all of which Spain was the core subject. This renowned USA festival, a trend creator and the most influent on a professional level, received cooks, sommeliers, specialised journalists and writers, purchase directors, hotel and restaurant chains, liquor businesses, specialised shops, importers and distributors and up to a total of 800 professional experts from the American continent, all of which were able to live an unforgettable experience.
In an extraordinary environment of comradeship the Spanish chefs shared their knowledge, gastronomic culture and innovative ideas with the attendees, within a programme based on three main aspects: regional traditions, new technologies and Spanish cuisine trends and culinary exchange in the world. The 60 plus chefs and experts taking part in the conference exhibited, via a journey through the country’s cuisine, from the most traditional to the most innovative concepts. Among the participating chefs attending the conference were: Ferran Adrià (El Bulli in Roses), Andoni Luis Aduriz (Mugaritz in San Sebastián), Joan Roca (El Celler de Can Roca in Girona), Dani García (Calima in Marbella) and Manolo de La Osa (Las Rejas).
The Culinary Institute of America in collaboration with the Spanish company GRUP GSR –Produccions de gastronomia, a national reference for the organisation of gastronomic events and conferences, has been one of the main promoters of this conference in which different Regional Governments have also taken part; the ICEX (Spanish Foreign Trade Institution), innovative industry companies, Spanish producers and North American companies.
The IX annual Conference and International Festival Worlds of Flavor exclusively dedicated to Spain, came to an end yesterday in Napa Valley (California). The event was described as “unrepeatable” by the Culinary Institute of America. Participants and attendees at the conference admired the high level of chefs, presentations, food, premises and organisation. Under the name of “Spain and International Cuisine: Regional Traditions, Invention and Exchange”, the town of Sta. Helena (Napa Valley, California) hosted the largest conference on Spanish cuisine and produce in USA, from 2nd to 4th November 2006. The gastronomic summit lasted three days and offered an intensive programme with culinary presentations, seminars, wine tasting, produce tasting, speeches and workshops, in all of which Spain was the core subject. This renowned USA festival, a trend creator and the most influent on a professional level, received cooks, sommeliers, specialised journalists and writers, purchase directors, hotel and restaurant chains, liquor businesses, specialised shops, importers and distributors and up to a total of 800 professional experts from the American continent, all of which were able to live an unforgettable experience.
In an extraordinary environment of comradeship the Spanish chefs shared their knowledge, gastronomic culture and innovative ideas with the attendees, within a programme based on three main aspects: regional traditions, new technologies and Spanish cuisine trends and culinary exchange in the world. The 60 plus chefs and experts taking part in the conference exhibited, via a journey through the country’s cuisine, from the most traditional to the most innovative concepts. Among the participating chefs attending the conference were: Ferran Adrià (El Bulli in Roses), Andoni Luis Aduriz (Mugaritz in San Sebastián), Joan Roca (El Celler de Can Roca in Girona), Dani García (Calima in Marbella) and Manolo de La Osa (Las Rejas).
The Culinary Institute of America in collaboration with the Spanish company GRUP GSR –Produccions de gastronomia, a national reference for the organisation of gastronomic events and conferences, has been one of the main promoters of this conference in which different Regional Governments have also taken part; the ICEX (Spanish Foreign Trade Institution), innovative industry companies, Spanish producers and North American companies.
