WORLDS OF FLAVOR 2016 CULINARY DEMONSTRATIONS & ROOM LOGISTICS INFO

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WORLDS OF FLAVOR 2016 CULINARY DEMONSTRATIONS & ROOM LOGISTICS INFO This document will help you determine how to best set up and organize the sessions in which you are involved.

1 WORLDS OF FLAVOR 2016 CULINARY DEMONSTRATIONS & ROOM LOGISTICS INFO This document will help you determine how to best set up and organize the sessions in which you are involved. SESSION & DEMONSTRATION LOGISTICS Presenters: The role of the presenter is to discuss and/or prepare a recipe demonstration and/or presentation based on the topic of the session. The detailed room notes below offer details on the specific facility where your session will take place. Anne McBride, reachable at a_mcbrid@culinary.edu, and your session s moderator will be in touch with you to discuss the specifics of your session(s). If you do not hear from them, please contact Anne. General Session Moderators: For the General Sessions, we will contact you shortly to discuss the organization of the session and your role. Seminar & Workshop Moderators: If you are the assigned to the moderator role for any general sessions, seminars, workshops, etc., Anne McBride, reachable at a_mcbrid@culinary.edu, will connect you with the session s presenters and discuss its content with all of you. Your role will then be to take the lead in organizing the session, to present a cohesive thread throughout the presentation. Anne will assist you throughout that process. Audience Details for Demonstrations: You will be demonstrating to a group of professional chefs, marketing professionals, and journalists. We encourage you to treat this like a culinary demonstration on television, where all the ingredients are prepped and you are focusing on the critical stages of cooking, combining ingredients and displaying on a finished plate. Similar to television, you can demonstrate quite a bit in a short time period of even 5 minutes. (You don't need to talk about or demonstrate the basics, like chopping and slicing, as all of the attendees are industry professionals, not consumers or home cooks). Recipe Selection Since the audience of Worlds of Flavor consists of culinary professionals, most of them seasoned, please consider the following when deciding what you want to demonstrate. Select recipes that are: very important to your food culture/culinary philosophy and that you feel convey you, your approach/philosophy and your restaurant in a way that best allows the audience to understand who you are as a chef including interesting techniques for chefs to learn, with a focus on flavor, creativity, innovation, and/or style. possibly less well known to American chefs, but still applicable to their operations. make sense for the session title & theme. If the theme of your session is not clear, please contact Anne to discuss it Worlds of Flavor Demo & Room Logistics Updated February 8, 2016 Page 1 of The Culinary Institute of America. All rights reserved.

2 Audio-Visual Elements: All general sessions take place on a stage with full audio-visual set up. You should feel free to use videos and PowerPoint as part of your presentation in those sessions, since it allows attendees to gain a real feel for your restaurant, country, and culture. Seminar rooms also have AV capabilities, so you can also use videos and PowerPoint in those. Kitchen workshops do not have AV options. Multiple Chefs in General Sessions and Seminars In most general sessions, several chefs will be presenting/demonstrating 1 2 items within a shared 30- to 75- minute time period. Timing and organization are critical. We will provide a detailed timing document, noting how much time each presenter will have for each session, so please bear this in mind for your session, and plan to finish within the time allotted for your presentation (you will see a timer from the stage, to help you keep track, and your moderator will also help you stay on time). For general sessions with multiple chefs, one chef will be set up on each end of the cooking suite and the camera will rotate from one side of the suite to the other. As soon as Chef #1 completes his/her demo, the area is cleared off while the camera shows Chef # 2 (on the opposite side of the suite) and Chef # 3 sets up where Chef # 1 originally was. You can all be present on stage at the same time and collaborate, but it is best, from a time management perspective, if one chef demonstrates at a time. When possible, recipes should be prepared in various stages (raw, partially cooked, finished dish) so that the audience will not need to watch something simmer, etc. If you are showing something that gets baked, or cooks slowly, please have one dish to show that has been previously baked or cooked, which can then be presented. When preparing a recipe for a General Session or a facility where a tasting of the dish is not possible, please consider preparing the dish at a World Marketplace Tasting following the session. Tasting Trays For seminars that include a tasting component option, please use the following guidelines when determining products for the tasting trays: The trays are preset in the room therefore ALL items should be room temperature Maximum of 2-3 items per presenter to be served in 1-ounce plastic portion cups Provide the order in which the cups should be placed on the tray Provide the name of each item as it should be labeled on the tasting tray Suitable items include: extra-virgin olive oil, spices, aromatics, other ingredients, room temperature sauces, recipe components or small portions of a simple completed room temperature dish (for example, a simple tapa) Provide recipes for any items that aren t single ingredients Important Note: hot or frozen items rooms cannot be accommodated on tasting trays, as they are preset in each of the seminars before attendees arrive. Demonstration Food Tastings Items that are demonstrated in seminars or workshops (but that are not on a tasting tray) can be served at the conclusion of the seminar or workshop on a platter. They may be placed on the cooking suite counter or on a table outside the room for tasting at the end of the session. Another option is to serve the item at the following World Marketplace Tasting. Tastings are not feasible for general sessions Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 2 of 13

3 Wine Tastings with Food Seminar rooms that allow for wine tasting paired with food should consider the following guidelines when determining what to serve: Maximum of 6 wines poured (all wines will be pre-poured prior to the session) Room temperature items for tastings only, since ALL items are preset in the room Maximum of 3 simple completed dishes, such as a simple antipasti or tapa; or, Maximum of 3 ingredients for tasting, such as a spice, other ingredients, or sauce Recipes are needed for all tasting items for wine & food pairing sessions Teaching or Live Fire Kitchen Demonstration Food Tastings Since the teaching kitchen is a more intimate workshop setting, small tastings of whatever items are demonstrated should be provided for the attendees. Generally a recipe for 6 provides enough small 1 oz portions for 20 people. The demonstrated item can be placed on the counter top where the demonstration is taking place and an assistant can help plate it up. If it is something room temperature or cold, it is best to pre-- plate the tasting, and demonstrate a small portion of the item to save time. World Marketplace Tasting Plan on preparing ounce tasting portions of 1 to 2 items to be served at your table at the marketplace and/or sponsor booths, depending on who you are representing. This equates to approximately 15 pounds of protein or two 2-inch deep hotel pan of product. There are generally multiple chefs presenting in each booth. The size of the booth will vary from theme to theme or on the level of the sponsor. Plan on half of a 6-foot table per chef for serving your item Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 3 of 13

ROOM & VENUE LOGISTICS VENTURA CENTER 3 rd Floor of main building This is the main conference room. It is used for all the General Session of the conference and also for some seminar sessions.

camera capabilities. There are cameras above the cooking suite that display on the flat plasma screens that are situated throughout the room.

number of presenters and what you make). In general sessions, it may be that a key step is demonstrated, then the finished dish is shown.

General sessions do not include tastings. You can serve the dish demonstrated, or some of its components, at a World Marketplace Tasting.

4 ROOM & VENUE LOGISTICS VENTURA CENTER 3 rd Floor of main building This is the main conference room. It is used for all the General Session of the conference and also for some seminar sessions. General Session Seating Capacity = 500+ people Seminar Seating Capacity = people (can accommodate more, but is typical attendance) Audio Visual: Computer access, PowerPoint, video and camera capabilities. There are cameras above the cooking suite that display on the flat plasma screens that are situated throughout the room. Kitchen Set Up: A full demonstration set up with a grill, 4 gas burners, oven, sink, under-counter refrigeration Recipes: Recipe should be prepared in multiple stages (this may vary depending on the number of presenters and what you make). In general sessions, it may be that a key step is demonstrated, then the finished dish is shown. General Sessions: Prepare the number of recipes per chef noted in your assignment letter, as all general sessions including multiple presenters. Your allotted time is also noted in your letter. General sessions do not include tastings. You can serve the dish demonstrated, or some of its components, at a World Marketplace Tasting. Seminars: Prepare 2 3 items per chef for a maximum of 4 6 items per 1-hour session. See assignment letter for additional details. Tastings: No tastings during General Sessions or Seminars in the Ventura Center. When possible, it is best to serve the demonstrated items at a World Marketplace Tasting. During Seminars (not General Sessions), the item demonstrated may be placed on a table in the back of the room so attendees can taste what was prepared. During the General Sessions, this is not possible to do. For further details regarding Demonstration Food Tastings, please see information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 4 of 13

ECOLAB THEATER 1 st floor of main building, near Atrium This is the 2 nd largest demonstration kitchen on campus. It is used for Seminars throughout the conference.

There are cameras above the cooking suite that display the demonstration on the plasmas that are situated throughout the room.

Seminars: Prepare 2 3 items per chef for a maximum of 4 6 items per 1-hour session, see assignment letter for additional details.

5 ECOLAB THEATER 1 st floor of main building, near Atrium This is the 2 nd largest demonstration kitchen on campus. It is used for Seminars throughout the conference. Seminar Seating Capacity = 125 people (tiered theater seating with classroom tables) Audio Visual: Computer access, PowerPoint, video and camera capabilities. There are cameras above the cooking suite that display the demonstration on the plasmas that are situated throughout the room. Kitchen Set Up: A full demonstration set up with a grill, 2 gas burners, 2 electric burners, oven, sink, undercounter refrigeration Recipes: Long-cooking items should be prepared in multiple stages. Seminars: Prepare 2 3 items per chef for a maximum of 4 6 items per 1-hour session, see assignment letter for additional details. When possible, it is best to serve the demonstrated item at a Marketplace meal. Tastings: No tastings are available during Ecolab sessions with the exception of Presenting, Grand Platinum and Platinum level sponsors. Tastings are available to the above sponsors only during any Ecolab seminars. For further details regarding Tasting Trays, please see information on page 2. For any sponsors not in these categories, the item demonstrated may be placed on the counter top after the demo or on a table outside the room, so that attendees can taste what was prepared as they depart at the end of the session. Note: If more than 1 chef is included in the session, a chef is set up on each side of the cooking suite. After the first chef does his/her demo, the camera switches to the other chef on the other side of the cooking suite, then the first chef clears off the station, and a third chef can set up if necessary Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 5 of 13

DEBAUN THEATER 1st floor of main building, near Campus Store This is a full demonstration kitchen. It is used for Seminars throughout the conference.

There are cameras above the cooking suite that display on the flat panel TVs that are situated in the front of the room.

Seminars with Single Chef with NO Tasting Tray: Prepare a maximum of 4 5 demonstration items per 1- hour session.

6 DEBAUN THEATER 1st floor of main building, near Campus Store This is a full demonstration kitchen. It is used for Seminars throughout the conference. Seminar Seating Capacity = 48 people (tiered theater seating) Audio Visual: Computer access, PowerPoint, video and camera capabilities. There are cameras above the cooking suite that display on the flat panel TVs that are situated in the front of the room. Kitchen Set Up: A full demonstration set up with a grill, 4 gas burners, oven, sink, under-counter refrigeration Recipes: Long-cooking items should be prepared in multiple stages. Seminars with Single Chef with NO Tasting Tray: Prepare a maximum of 4 5 demonstration items per 1- hour session. Seminar with Single Chef with Tasting Tray: Prepare a maximum of 2 3 demonstration items per chef in addition to the guided tasting tray per 1-hour session. Seminars with Multiple Chefs with NO Tasting Tray: Prepare 2 3 demonstration items per chef for a maximum of 4 6 items total per 1-hour session. Seminar with Multiple Chefs with Tasting Tray: Prepare a maximum of 1 demonstration item each in addition to the tasting tray per 1-hour session The overall number of dishes you demonstrate and/or tastings that you include on the tasting tray will vary depending on their complexity. If we feel that it is too much or not enough, we will review with you. Tastings: One tasting tray can be set up for this facility. All items must be at room temperature and able to be set up in advance. Trays will be preset in the room prior to the start of the seminar. When possible, if a tasting is not provided during the seminar, serve the demonstrated item at a World Marketplace Tasting. Tasting of the Demonstrated Dish: The item demonstrated may be placed on the countertop after the demo or on a table outside the room so attendees can taste what was prepared as they leave. Note: if more than 1 chef is included in the session, a chef is set up on each side of the cooking suite. After the first chef does his/her demo, the camera switches to the other chef on the other side of the cooking suite, then the first chef clears off the station, and a third chef can set up if necessary. For further details regarding Tasting Trays and Food Demonstration Tasting please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 6 of 13

WILLIAMS FLAVOR DISCOVERY CENTER Exterior building, southeast corner of campus This beautiful, unique facility has classroom seating with plasmas on each wall.

Seminar Seating Capacity = 36 people (classroom-style seating) Audio Visual: Computer access, PowerPoint, video. Kitchen Set Up: There is no demonstration kitchen available.

7 WILLIAMS FLAVOR DISCOVERY CENTER Exterior building, southeast corner of campus This beautiful, unique facility has classroom seating with plasmas on each wall. It is especially suited for seminars that include a guided tasting tray. It is used for seminars throughout the conference. Seminar Seating Capacity = 36 people (classroom-style seating) Audio Visual: Computer access, PowerPoint, video. Kitchen Set Up: There is no demonstration kitchen available. A small prep table with an induction or butane burner can be setup for limited, low heat cooking demos when necessary. Food for tastings will be prepared in the main kitchen and transported to the Williams Center for placement on tasting trays. Recipes: Provide recipes for any items included on the tasting tray that are completed dishes or sauces. If you include aromatics or raw ingredients on the tasting tray, let us know what we should obtain for you. NOTE: Only limited cooking demonstration capability in this room without cameras, and with only lowheat butane or induction burner cooking on a small prep table. Tasting trays make more impact than demonstrations in this venue. Tastings: One tasting tray can be set up for this facility. All items must be at room temperature and able to be set up in advance. Trays will be preset in the room prior to the start of the seminar. For further details regarding Tasting Trays please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 7 of 13

RUDD CENTER Exterior building, lower right corner of campus This is a unique facility with complete wine classroom seating. There is no kitchen facility in the classroom.

Seminar Seating Capacity = 36 people (tiered theater seating) Audio Visual: Computer access, PowerPoint, video capabilities. Kitchen Set Up: There is no demonstration kitchen available.

8 RUDD CENTER Exterior building, lower right corner of campus This is a unique facility with complete wine classroom seating. There is no kitchen facility in the classroom. These rooms are in the campus Wine Center. The rooms are equipped with spit sinks, viewing lights, and multiple wine glass grid for tasting setup at each seat. Seminar Seating Capacity = 36 people (tiered theater seating) Audio Visual: Computer access, PowerPoint, video capabilities. Kitchen Set Up: There is no demonstration kitchen available. There is a remote small kitchen outside of the classrooms, which is generally used for finishing up or plating for tasting trays, not cooking. NOTE: It is not possible to do a cooking demonstration in these rooms. Recipes: Provide recipes for any items included on the tasting tray that are completed dishes or sauces. If you include aromatics or raw ingredients on the tasting tray, let us know what we should obtain for you. Tastings: One tasting tray can be preset for any seminar in this facility. All items must be at room temperature and able to be set up in advance. Trays will be preset in the room prior to the start of the seminar. This room is also well suited for wine and food pairings. For further details regarding Wine Tastings with Food, please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 8 of 13

KITCHEN WORKSHOPS COLD KITCHEN 3 rd floor of main building / Pastry Area This is the main pastry kitchen facility. The workshops are held in various locations throughout the kitchen.

During these sessions, the chef presenter will do quick demonstrations in close proximity to the attendees.

9 KITCHEN WORKSHOPS COLD KITCHEN 3 rd floor of main building / Pastry Area This is the main pastry kitchen facility. The workshops are held in various locations throughout the kitchen. Please note that preparation for other workshops and meals will be going on at the same time. There is minimal cooking equipment in this area as there are no ventilation hoods. During these sessions, the chef presenter will do quick demonstrations in close proximity to the attendees. Standing room only: 20 people Audio Visual: Lavalier microphone and wireless microphone with portable speakers. NOTE: It is not possible to show slides, PowerPoints, or videos in this area. There are no screens or computer access available. Kitchen Set Up: Large counter top, portable induction burners for LOW to MODERATE HEAT cooking only. Cooking cannot generate smoke. NOTE WHEN SELECTING RECIPES: This area does not have ventilation hoods, therefore no smoke can be generated during the cooking process. Recipes: Long-cooking items should be prepared in multiple stages. Workshops with Single Chef: Prepare a maximum of 4 5 items per 1-hour session. Workshops with Multiple Chefs: Prepare 2 3 items per chef for a maximum of 4 6 items total per 1-hour session. Tastings: A small tasting of whatever items are demonstrations should be provided for the attendees. Generally one times a recipe for 6 provides enough small 1-ounce portions for 20 people. For further details regarding Kitchen Workshop Food Demonstration Tasting, please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 9 of 13

10 KITCHEN WORKSHOPS CHOCOLATE LABORATORY 1 st floor of main building This is the chocolate laboratory near the café on the first floor. There is minimal cooking equipment in this area as there are no ventilation hoods. During these sessions, the chef presenter will do quick demonstrations in close proximity to the attendees. Standing room only: 20 people Audio Visual: Lavalier microphone and wireless microphone with portable speakers. NOTE: It is not possible to show slides, PowerPoints, or videos in this area. There are no screens or computer access available. Kitchen Set Up: Large counter top, portable induction burners for LOW to MODERATE HEAT cooking only. Cooking cannot generate smoke. NOTE WHEN SELECTING RECIPES: This area does not have ventilation hoods, therefore no smoke can be generated during the cooking process. Recipes: Long-cooking items should be prepared in multiple stages. Workshops with Single Chef: Prepare a maximum of 4 5 items per 1-hour session. Workshops with Multiple Chefs: Prepare 2 3 items per chef for a maximum of 4 6 items total per 1-hour session. Tastings: A small tasting of whatever items are demonstrations should be provided for the attendees. Generally, a recipe for 6 provides enough small 1-ounce portions for 20 people. For further details regarding Kitchen Workshop Food Demonstration Tasting, please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 10 of 13

KITCHEN WORKSHOPS WINE SPECTATOR GREYSTONE RESTAURANT 2 nd floor, north side of campus This is a kitchen venue in our Wine Spectator Greystone Restaurant.

Standing room only: 20 people Audio Visual: Lavalier microphone and wireless microphone with portable speakers. NOTE: It is not possible to show slides, PowerPoints, or videos in this area.

11 KITCHEN WORKSHOPS WINE SPECTATOR GREYSTONE RESTAURANT 2 nd floor, north side of campus This is a kitchen venue in our Wine Spectator Greystone Restaurant. Chefs can make use of kitchen equipment on the restaurant stations when preparing for their demonstrations. Standing room only: 20 people Audio Visual: Lavalier microphone and wireless microphone with portable speakers. NOTE: It is not possible to show slides, PowerPoints, or videos in this area. There are no screens or computer access available. Kitchen Set Up: Indoor: 2 gas burners, 2 electric burners, gas grill, fryer, ovens, large counter tops, sink, under-counter refrigeration; salamander nearby. Recipes: Long-cooking items should be prepared in multiple stages. Workshops with Single Chef: Prepare a maximum of 4 5 items per 1-hour session. Workshops with Multiple Chefs: Prepare 2 3 items per chef for a maximum of 4 6 items total per 1-hour session. Tastings: A small tasting of whatever items are demonstrated should be provided for the attendees. Generally, a recipe for 6 provides enough small 1-ounce portions for 20 people. For further details regarding Kitchen Workshop Food Demonstration Tasting, please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 11 of 13

KITCHEN WORKSHOPS OUTDOOR LIVE FIRE Front of main building This is an outdoor kitchen with a protective cover. This space will be used for live fire / grilling seminars during the conference.

There are no screens or computer access are not available. Kitchen Set Up: Folding prep tables. The equipment for these workshops varies based on content of the seminars.

12 KITCHEN WORKSHOPS OUTDOOR LIVE FIRE Front of main building This is an outdoor kitchen with a protective cover. This space will be used for live fire / grilling seminars during the conference. Standing room only: 20 people Audio Visual: Lavalier microphone and wireless microphone with portable speakers NOTE: It is not possible to show slides, PowerPoints, or videos in this area. There are no screens or computer access are not available. Kitchen Set Up: Folding prep tables. The equipment for these workshops varies based on content of the seminars. There are wood burning grills, EVO flat top griddles, smokers, and portable gas burners or woks available in this space. Workshops with Single Chef: Prepare a maximum of 4 5 items per 1-hour session. Workshops with Multiple Chefs: Prepare 2 3 items per chef for a maximum of 4 6 items total per 1-hour session. Tastings: A small tasting of whatever items are demonstrations should be provided for the attendees. Generally, a recipe for provides enough small 1-ounce portions for 20 people. For further details regarding Kitchen Workshop Food Demonstration Tasting, please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 12 of 13

WORLD MARKETPLACE 2 nd floor of main building, Barrel Room This is where the Wednesday Reception, Thursday Lunch, and Friday Lunch take place.

The room is set up with thematic and sponsor booths for the guest chefs to present their food during these walk-around meals.

Butane burners, induction burners, and chafing dishes are available to hold hot foods. Only low to moderate heating is allowed in the Barrel Room due to the Fire Code.

13 WORLD MARKETPLACE 2 nd floor of main building, Barrel Room This is where the Wednesday Reception, Thursday Lunch, and Friday Lunch take place. The room runs the length of the Ventura Center, and is lined with 12-foot-tall wine barrels. It is transformed by our design team to create the atmosphere of an open market. The room is set up with thematic and sponsor booths for the guest chefs to present their food during these walk-around meals. Standing room only: 600+ people Audio Visual: None available Kitchen Set Up: No kitchen set up available in the room. Butane burners, induction burners, and chafing dishes are available to hold hot foods. Only low to moderate heating is allowed in the Barrel Room due to the Fire Code. No smoke or high-heat cooking can take place at your booth. Recipes: Provide 1 2 recipes per chef to be completed in the main kitchen and only served in the thematic booth. The dish(es) you serve can be one(s) you demonstrate during a general session or breakout where no tasting was served. Tastings: Plan on preparing ounce, bite size portions of whatever item(s) you are serving for each marketplace. For further details regarding World Marketplace Tasting please see the information on page Worlds of Flavor Demo & Room Logistics Updated February 8, 2015 Page 13 of 13

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