Food News Media, publisher of FSR and QSR magazines, has become a Premier Media Partner with The Culinary Institute of America’s the Worlds of Flavor® International Conference and Festival. The 2015 event, which takes place April 22–24, features the theme “Asia and the Theater of World Menus.”

Worlds of Flavor, an international gathering of chefs, culinary educators and experts, and foodservice operators, focuses on a particular culinary theme each year; the Asian focus this year promises an exploration of these flavor profiles and the continuation of the Asian trend in a variety of foodservice operations. The conference, now in its 17th year, plays host to about 750 participants.

The partnership between the CIA and Food News Media will enable the knowledge generated by the long-running conference to reach more restaurant operators. As publisher of FSR and QSR magazines and related media, targeting both the full- and quick-service segments of the restaurant industry, Food News Media plans to expand the messaging of Worlds of Flavor well beyond the conference setting. The magazines and related digital outlets offer an international following throughout the restaurant industry.

Greg Sanders, group publisher of Food News Media, says the partnership represents a tremendous opportunity for both the CIA and Food News Media. “We felt the insight and information coming out of the CIA and, in particular, Worlds of Flavor, was worthy of a broader base,” Sanders said. “We are pleased The Culinary Institute of America recognizes our ability to expand the reach of the knowledge they have been so expertly generating for years.”

Coverage of the conference planned by Food News Media includes previews and wrap-ups of Worlds of Flavor in FSR and QSR, social media posts, a post-conference webinar, and promotion of the conference to its extensive audience.

Immediate upcoming coverage in FSR will include a column by Chef Scott Samuel, executive chef for the CIA Industry Leadership division, who works directly with the chefs participating in and presenting at Worlds of Flavor.  In addition, will feature a story about Chef José Andrés’s new restaurant China Chilcano, which combines Peruvian and Asian cuisines; that story will tie into the Worlds of Flavor focus on “Asia and the Theater of World Menus.”

Immediate upcoming coverage in QSR will include an interview with Chef Chris Jaeckle, owner of fast-casual restaurant Uma Temakeria and a presenter at Worlds of Flavor, that will focus on trends in Asian flavors, how Asian culinary influences are growing in the quick-service sector, what kinds of ingredients operators can explore on their Asian-influenced menus, and how Asian culinary trends can support the industry's ongoing push for healthier menus.

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, culinary science, and applied food studies, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 48,000 alumni and campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

About Food News Media

Food News Media, publisher of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion–plus U.S. restaurant industry. Over the past two decades, Journalistic, Inc., and its Food News Media operating unit have built a reputation for thought leadership and reporting on trends in dining for the American consumer. The company is based in Chapel Hill, NC.

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