Food Gal, the Journal, and many other chefs and culinary explorers descended on the Culinary Institute of America in St. Helena over the weekend for the annual Worlds of Flavor conference. This year’s theme was Japan, and Iron Chefs Masaharu Morimoto, Hiroyuki Sakai and Yukio Hattori — as well as 36 other Japanese chefs, including several with three Michelin stars under their belt — were all on hand to teach people about the flavors of their home country. Also there were Douglas Keane from Cyrus, admitting he likes matsutake mushrooms better than truffles, Thomas Keller, David Chang, Chris Cosentino, and Ruth Reichl who predicted during one panel session, “The next frontier is surely going to be texture.” You heard it here first, folks.
Japan’s Star Chefs in America [WSJ]
Scenes from “Worlds of Flavor” 2010 [Food Gal]
Iron Chefs Galore at CIA’s Worlds of Flavor Conference [SunBreak]