bakingbuyer - November 2011 - (Page PAN -35)

BREAD & BAKING sine experts from throughout the Americas. The chefs assembled in Texas for the college’s fourth annual Latin Flavors, American Kitchens conference, Oct. 5–7. Presenting chefs included Rick Bayless of Frontera Grill in Chicago, Roberto Santibañez of Fonda in Brooklyn, Humberto Dominguez of Restaurant Kakao in Guatemala, and the CIA’s Latin cuisines faculty: Alain Dubernard (Mexico), Almir Da Fonseca (Brazil), Iliana de la Vega (Mexico), Elizabeth Johnson-Kossick (USA), and Sergio Remolina (Mexico). Educating the foodservice and hospitality industry about the unique culinary traditions and flavors of Latin America, the Latin Flavors, American Kitchens conference was attended by more than 170 foodservice industry leaders. The conference helps chefs and restaurateurs better understand how to create foods that feature authentic Latin flavors and cooking methods in various foodservice environments. Participating volume operators included On The Border Restaurants, Applebee’s, Carlson Restaurant Group, Yum! Brands, Dunkin’ Brands, The Delaware North Company, and Sodexo. Hot trends in Latin cuisines highlighted during this year’s Latin Flavors, American Kitchens included explorations of the indigenous flavors of Argentina, Brazil, Ecuador, and Guatemala, and the growing interest in handheld foods like tortas, postres, tacos, tostadas, and burritos. In addition, significant time was spent learning about the use of smoke and the grilling traditions in Latin American countries, as well as new concepts for featuring Latin flavors in cocktails and bar foods. It was noted that there are many business opportunities for new products and menu items that appeal to a nation whose palate is constantly seeking new flavors, once chefs in the United States become more familiar with authentic Latin ingredients and cooking methods. Recognizing this need, the CIA introduced its new Latin Cuisines Certificate Program in San Antonio. Designed to leverage the resources of the CIA’s Center for Foods of the Americas, the 30-week program launching in January 2012 is the first of its kind in the United States to offer a comprehensive study of Latin American cuisine and culture. “I’ve dreamt for years that we would be able to understand the cuisines of Latin America the same way we understand the cuisines of Europe—that someone would distill the cuisines for us so that we can communicate them to others,” Chef Bayless said. “The CIA’s Latin Cuisines Certificate Program will do that. And it is going to launch us into the future in terms of Latin cuisine here in the United States and beyond.” Bayless’ own Frontera Grill in Chicago features many Latin-inspired menu items, including warm, buttery Pan de Muerto “French toast bites” – prepared with salted pecan ice cream, piloncillo-poached Spence Farm pumpkin, tequila-infused cherries, crunchy apples, and brown butter pecans. NOVEMBER 11 | PANADERIA 35

bakingbuyer - November 2011

Table of Contents for the Digital Edition of bakingbuyer - November 2011