Kraft Works winners share their best takeaways from Worlds of Flavor®
Known for its jubilant celebration of flavor discovery and its predilection for calling out emerging food trends, The Culinary Institute of America's Worlds of Flavor is one of our industry's most intensive conferences. "Kitchens Connected" was this year's theme, tying together creativity, information technology, culinary science and Millennial appetites. "Being with chefs from all over the world who are experts in their cuisines was energizing," says Aliza Katz, corporate executive chef, Kraft Foodservice. "It was interesting to see that at a conference filled with amazing, intricate food, the longest line for a tasting was for Chef Lee's fried chicken." Indeed, Edward Lee, chef/owner at Louisville's 610 Magnolia, combined a Filipino adobo with a Southern buttermilk dredge to create a line-worthy fried chicken. For Barry Miles, senior corporate chef, Kraft Foodservice, the highlight came on the first day: "Walking into the main kitchen at the CIA and seeing all of these great chefs working side by side on their unique dishes—the vibe was incredible."