The CIA’s recent Worlds of Flavor® International Conference & Festival examined the casualization of fine dining.

Dozens of leading chefs from all over the world shared their expertise about the growing role of casual food in different world cuisines at The Culinary Institute of America (CIA) at Greystone in St. Helena, Calif., November 3-5. “World Casual: The Future of American Menus” was the topic of the 14^th-annual Worlds of Flavor® International Conference & Festival held at the college’s Napa Valley campus.

Jose Garces, the James Beard Award-winning Ecuadorian-American chef who owns eight restaurants in Philadelphia and Chicago, provided examples of how to successfully translate world-casual concepts onto American menus. The Food Network Iron Chef led a workshop on the signature casual flavors of Mexico, Ecuador and Peru and gave a presentation about the next generation of Latin casual at a session moderated by Chef Rick Bayless, with CIA chef-instructor Iliana de la Vega as a fellow presenter.

USS Philippine Sea shares culinary techniques with high-school students in Eastern Europe.

By Petty Officer 2nd Class Gary Prill

Culinary specialists from the guided-missile cruiser USS Philippine Sea met with culinary arts students of the Burgas High School in Burgas, Bulgaria, to provide techniques and training as part of a community service project, October 26.

During the event, the crew worked alongside the students making cultural dishes, desserts and appetizers that they later enjoyed at lunch. The event also gave the sailors a chance to meet with local residents and experience the rich history and culture of Bulgaria.

Says Mintel, Millennials lack skill, but believe learning to cook is one way to earn credibility with peers.

While Baby Boomers have been given credit for launching America’s cooking craze and nurturing it over the past few decades, Baby Boomers’ children, the Millennial generation (aged 17-34 in 2011), are now poised to take over and start stirring the pot.

According to a new Mintel report, younger cooks may lack skill in the kitchen, but make up for it with their enthusiasm. Only 6% of Millennials say they have advanced skill in the kitchen, compared to 15% of those aged 55+. A quarter (25%) of Millennials, however, claim to “love cooking” versus 17% of their senior counterparts.

“It appears that years of frequent cooking helps to hone skills, but the downside is they sometimes fall into a rut from fixing the same dishes over and over,” says Fiona O’Donnell, senior analyst at Mintel. “This creates an opportunity for marketers to provide seniors with options that adhere to specific health requirements, as well as add an element of fun and adventure to meal prep.”

One of the industry’s earliest trends forecasts for next year predicts we’ll say hello to sheep’s-milk cheese and local beers and goodbye to “molecular gastronomy” and “foodie.”

Through a recent survey of America’s food-and-beverage media and influencers, Portland, Ore.-based LANE PR has identified a number of emerging trends in the industry. Nearly 70 participants, including influential journalists, restaurateurs and epicureans from coast to coast, weighed in on questions asking “what’s next?” in food, beverages and pantry must-haves, as well as buzzwords we’ve grown to know and those we’ve grown to hate.

While responses in all categories in LANE PR’s U.S. Food & Beverage Trends Report for 2012 illustrate a wide range of opinions, some areas of agreement indicate potential new directions in food and beverage. In some instances, it appears that America will take a closer look at what the rest of the world is eating and will make an effort to incorporate efficient, nutrient-packed foods for better overall health, as well as sustainable foods for a healthier environment.

This year’s Latin Flavors, American Kitchens Conference emphasized cuisines from Argentina to Guatemala and identified hot trends: handheld foods, smoke, bar foods and Cocktails.

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, Topolobampo and Xoco 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).