The Culinary Institute of America's Department of Menu Research and Development

The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine on April 24-26th, brought together a select group of top food and beverage directors, corporate and executive chefs, food scientists, consumer behavior specialists, and other experts in American foodservice to explore, discuss and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues. This leadership retreat welcomed as its core audience about 30-35 talented individuals drawn from these sectors:

• Hotels, resorts, casinos, and cruise lines—Corporate chefs and corporate food and beverage directors/vice presidents
• Chain/multi-unit restaurants—Vice presidents of food & beverage, corporate chefs, and R & D chefs
• Non-commercial volume foodservice—Vice presidents of food & beverage, corporate chefs, and senior-level R & D chefs

The retreat also featured other leading flavor experts as presenters including sensory scientists; consumer insight specialists; flavor researchers and cuisine experts from around the world; wine, spirits and other beverage experts including sommeliers; pastry chefs; marketing and communications executives.

The program included: a variety of special meals and tastings, a sponsor exchange/reception, and hands-on culinary and food/wine experiences in CIA at Greystone’s world famous teaching kitchens, Williams Center for Flavor Discovery, and the Rudd Center for Professional Wine Studies. Summit sessions and seminars explored: Menu R & D, product selection and purchasing, innovation in kitchen and dining operations, beverage management, and marketing.