Chef’s Scrapbook: Worlds of Flavor at the CIA

More than 700 foodservice and hospitality professionals attended the Worlds of Flavor Conference and Festival, held last month in Napa Valley on the Greystone campus of The Culinary Institute of America.

One of the attendees was Alex Drumm, sous chef of Harvard University Dining Services. Drumm made the cross-country trek in search of culinary inspiration, cooking techniques and a taste of Asian fusion from some experts in the field, including Paul Qui of qui austin; Dylan Jones and

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