PASSPORT TO FLAVOR - Food _ Culinary Professionals by pengxiang

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									               PASSPORT TO FLAVOR
               A World Cuisines Culinary Workshop




          March 24-26, 2011 | Napa Valley, California
Join the Food & Culinary Professionals Dietetic Practice Group for this three-day event in
Napa Valley where we will explore the flavor and health benefits of world cuisines from Asia
and Latin America to the Mediterranean. Featured countries include Brazil, Chile, Greece,
India, Italy, Japan, Mexico, Spain, and Thailand. Participants who are ADA members will earn
12.5 Continuing Professional Education Units for participating in this event.

                             FCP members can register for $179
                     Non-members can register for $249 until February 4th.
                        Register today at www.foodculinaryprofs.org

PASSPORT TO FLAVOR Schedule At-A-Glance

Thursday, March 24 5:30 -7:30 p.m.       Registration &           Embassy Suites Napa Valley
                                         Evening Reception        Napa, CA
Friday, March 25     9 a.m. to 6 p.m.    Culinary Workshops and   The Culinary Institute of America
                                         Hands-on Culinary        at Greystone,
                                         Activities               St. Helena, CA
Saturday, March 26   9 a.m. to 12 p.m.   Culinary Lectures &      Embassy Suites Napa Valley
                                         Seminars                 Napa, CA
                                              Thursday, March 24
                                              We’ll begin on Thursday, March 24 with an
                                              evening reception at the Embassy Suites Napa
                                              Valley, the conference hotel, located in the city
                                              of Napa, California.




                                              Friday, March 25
                                              On Friday, March 25 we’ll spend the day at The
                                              Culinary Institute of America at Greystone in
                                              St. Helena for a full-day of culinary
                                              programming, including hands-on workshops
                                              in the world-renowned Teaching Kitchens at
                                              the CIA.

                                              Participants will be broken into two groups.
                                              Group A will begin the day in the CIA Teaching
                                              Kitchens, preparing food for lunch. Group B
                                              will spend the morning in the CIA Ecolab
Theater enjoying culinary demos and tastings, including wine tasting. Groups will trade places
in the afternoon, with Group B preparing food for a light evening meal.

                                              Saturday, March 26
                                              The event will conclude by noon on Saturday,
                                              March 25 after a half-day of programming at
                                              the Napa Embassy Suites. You can then spend
                                              Saturday afternoon visiting local wineries,
                                              exploring Napa’s Oxbow Market (modeled
                                              after the San Francisco Ferry Plaza Market),
                                              shopping at the Napa Premium Outlets, and
                                              dining at some of Napa Valley’s renowned
                                              restaurants.
Confirmed Presenters & Guest Chefs

Rosetta Costantino will be teaching a class at the CIA on Calabrian cuisine. Rosetta is a
cooking instructor, author, and consultant. Her first cookbook, My Calabria, was just
published by W.W. Norton. Rosetta was born and raised in Verbicaro, a small wine-producing
hill town in Calabria, at the southern tip of the Italian peninsula. Rosetta and her parents
moved to the San Francisco Bay Area when she was 14 years old. They quickly settled into the
faster pace of life in the U.S. but always kept their cooking traditions. They still grow their
own produce, make their own ricotta and cure their own salsiccia calabrese. Rosetta teaches a
variety of cooking classes, including holiday delicacies, making ricotta, and preserving
summer's bounty, plus classes from other regions in Southern Italy: Sicily, Basilicata, Puglia,
and Campania. (Oakland, CA)


Almir Da Fonseca will be teaching a class at the CIA on Brazilian cuisine. Almir is a chef-
instructor at The Culinary Institute of America at Greystone. Chef Da Fonseca, a native of
Brazil, studied culinary arts at the Senace Trade School in Rio. Chef Da Fonseca’s culinary
training includes an apprenticeship under the strict classical French teachings of Chef Jaques
Arpi from Choron in the Southern French Region of France. He also studied Italian cuisine
under the teachings of Chefs Enzo Barbetti and Gisella Isidori of Sienna and Umbria Regions
of Italy. After moving to Northern California he went on to gain experience as Executive Chef
at Lucas Wharf Restaurant while also wroting a food column for a local newspaper. Chef Da
Fonseca also owned and operated his own restaurant as well as Flavor Source Sauces and
Catering Services, which he still owns. After selling his restaurant, Chef Da Fonseca became
the Corporate Executive Chef for Marconi Conference Center, a Corporate Chef and Manager
for Compass Group USA, and the Corporate Chef and Manager for Delaware North
Companies. After 20 years in the industry, he began his teaching career at the California
Culinary Academy in 2003. Chef Da Fonseca joined the CIA in 2007 where he has taught,
participated in consulting projects, presented at CIA conferences and retreats, and presented
on behalf of the CIA at many international culinary conferences. Chef Da Fonseca was
recently recognized by the Brazilian government for his research on the culinary ingredients
and traditions of Amazonian Brazil. (Napa Valley, CA)
Christie Dufault, ACWP, will be leading the wine tasting classes at the CIA. Christie is a wine
and beverage instructor at The Culinary Institute of America at Greystone, and an award-
winning sommelier. Since her mid-teens, Dufault has taken yearly sojourns in France where
she has studied, worked, and traveled. She has a native's grasp of the language. For many
years she led tours for Butterfield & Robinson through the country's premier wine regions.
Dufault's encyclopedic wine knowledge has grown steadily since her early years. Her first job
out of college, in a respected Boston wine shop, led her to seek work as a sommelier. Her
career highlights include: working as wine director of the Marker restaurant in Philadelphia's
Adams-Mark Hotel, where she created an excellent wine program and greatly expanded the
cellar; serving as the wine director at at Restaurant Vincent Guerithault, where she received
the Wine Spectator Best of Award of Excellence; serving as the first wine director for Bacar, a
wine-driven restaurant in San Francisco; and serving as the wine director at GARY DANKO,
one of the top-rated San Francisco fine dining restaurants. Not long after arrriving at GARY
DANKO, she was awarded Wine Spectator magazine's highest honor, The Grand Award.
(Napa Valley, CA)



Naomi Kakiuchi, RD, CD, CCP, will be teaching a class on Saturday morning at the Embassy
Suites on the art of Japanese vegetable cookery. Naomi specializes in inspiring community
and culture through Asian cooking. A registered dietitian, Certified Culinary Professional of
the International Association of Culinary Professionals, and popular culinary educator, Naomi
combines food and fun with nutrition tidbits for a well-rounded learning experience.
Detailed Schedule

Thursday, March 24
4:30 p.m.      Registration
               Embassy Suites Napa Valley

5:30 p.m.      Reception & Sponsor Exhibits
               Embassy Suites Napa Valley

7:00 p.m.      Reception Concludes & Exhibits Close

Workshop attendees can enjoy dinner on their own in Napa Valley.

Friday, March 25
7:00 a.m.      Breakfast Buffet
               Embassy Suites Napa Valley

8:15a.m.       Depart for the CIA
               Attendees will provide their own transportation.

8:45 a.m.      Arrive at the CIA
               2555 Main Street, St. Helena, CA 94574

               Morning Schedule for Group A
               8:55 a.m.    Report to CIA Teaching Kitchens (3rd floor)

               9:00 a.m.       Team Orientation Meetings with CIA Chef-Instructors

               9:30 a.m.       Hands-on Culinary Production Begins
                               Note that refreshments will be available for attendees during this time.

               12:15 p.m.      Finished Dishes Delivered to Buffet for Lunch

               Morning Schedule for Group B
               8:55 a.m.    Report to the Ecolab Theater (1st floor)

               9:00 a.m.       Ingredients, Cooking Techniques, and Culinary Traditions of Brazil and the Amazon
                               Instructor:    Almir Da Fonseca (CIA)

               10:00 a.m.      Rustic Family Cooking from Italy’s Undiscovered South
                               Instructor:    Rosetta Cosentino (Cooking Instructor, Author of My Calabria)

               11:00 a.m.      Break

               11:30 a.m.      The World of Wine: A Guided Tasting
                               Instructor:   Christie Dufault, ACWP

12:30 p.m.     World Cuisines Lunch Buffet Based on Team A’s Morning Production
               CIA Teaching Kitchens (3rd floor)
1:30 p.m.    Lunch Concludes, Time to Shop in CIA Campus Store or Enjoy a Walk on the Campus Grounds
             Note that workshop attendees can receive a 10% discount on most items in the CIA Campus Store.

             Afternoon Schedule for Group A
             1:55 a.m.     Report to the Ecolab Theater (1st floor)

             2:00 p.m.      Ingredients, Cooking Techniques, and Culinary Traditions of Brazil and the Amazon
                            Instructor:    Almir Da Fonseca (CIA)

             3:00 p.m.      Rustic Family Cooking from Italy’s Undiscovered South
                            Instructor:    Rosetta Cosentino (Cooking Instructor, Author of My Calabria)

             4:00 p.m.      Break

             4:30 p.m.      The World of Wine: A Guided Tasting
                            Instructor:   Christie Dufault, ACWP

             Afternoon Schedule for Group B
             1:55 p.m.     Report to CIA Teaching Kitchens (3rd floor)

             2:00 p.m.      Team Orientation Meetings with CIA Chef-Instructors

             2:30 p.m.      Hands-on Culinary Production Begins
                            Note that refreshments will be available for attendees during this time.

             5:15 p.m.      Finished Dishes Delivered to Buffet for Lunch

5:30 p.m.    World Cuisines Light Dinner Buffet Based on Team B’s Afternoon Production
             CIA Teaching Kitchens (3rd floor)

6:30 p.m.    Dinner Concludes, Attendees Depart

Saturday, March 25
8:00 a.m.    Breakfast Buffet
             Embassy Suites Napa Valley

9:00 a.m.    Platinum Sponsor Presentation #1, title TBD
             Speaker:     TBD

10:00 a.m.   Platinum Sponsor Presentation #2, title TBD
             Speaker:     TBD

11:00 a.m.   Break

11:15 a.m.   The Art of Japanese Vegetables
             Presenter:     Naomi Kakiuchi, RD, CD, CCP

12:15 p.m.   Workshop Concludes, Attendees Free to Enjoy Shopping,
             Dining, and Wine Tasting in the Napa Valley!

								
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