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Personal Photographic Memories of the Chefs, Presenters & Staff at the Culinary Institute of America Worlds of Flavor Conference 2009
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Biographies courtesy of CIA-WOF
Photographs and comments in red by Gerry Dawes
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(Double-click on lower right corner to go to Picasa album, click on slideshow, then hit F11 for full screen.)
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Norman Van Aken at CIA-Worlds of Flavor 2009. Photo by Gerry Dawes©2009.
Norman Van Aken is known as “the founding father of New World Cuisine.” He is the only Floridian inducted into the James Beard “Who’s Who.” His restaurant, Norman’s, was deemed Best Restaurant in Florida by The New York Times and was also nominated by the James Beard Foundation as The Best Restaurant in America in its first year of eligibility. Chef Van Aken was hailed as a “culinary genius” by Johnson and Wales University and given an honorary doctorate. In 2006 he was honored as one of the Founders of the New American Cuisine, alongside Alice Waters, Paul Prudhomme, and Mark Miller at Spain’s International Summit of Gastronomy Madrid Fusion event. Check Norman's report from CIA-WOF.
My friend, the legendary "Boss" behind the Maestro of New World Fusion Cuisine,
Janet Van Aken, also one of the true greats. Photo by Gerry Dawes©2009
Bobby Chinn is the owner and chef of the highly acclaimed Restaurant Bobby Chinn in Hanoi, Vietnam. Bobby is a French-trained, New Zealand-born, former San Francisco-based chef of Egyptian and Chinese heritage who brings a world of influences to his kitchen. During his first visit to Vietnam a decade ago, Chinn saw the un-mined potential for culinary growth in a country where tourism was still in its infancy. His menus are always market-driven, inspired by the freshest seasonally available ingredients and exclusively organic produce. Chinn now has two cooking shows on Discovery Travel & Living, and he is the author of the best selling cook book Wild, Wild East: Recipes & Stories from Vietnam. Photo by Gerry Dawes©2009.
, Ristorante di Mare, Wynn Las Vegas, one of the great seafood experts in America. He flies in tons of seafood every week. Here he is shown preparing a sea bass covered with sea salt flavored with fennel, anise, strips of lemon and orange. What an aroma! In addition, he made may day with a tasting of Dublin Bay prawns. My kind of guy! Photos by Gerry Dawes©2009 .
Mai Pham is the chef/owner of Lemon Grass Restaurant and Lemon Grass Asian Grill and Noodle Bar in Sacramento, and at the Sacramento International Airport - the first Vietnamese Thai concept located inside an airport in the U.S. She is the author of Pleasures of the Vietnamese Table, The Best of Vietnamese and Thai Cooking, and the just released The Flavors of Asia. A food columnist for The San Francisco Chronicle and host of the Food Network special My Country, My Kitchen: Vietnam, Chef Pham is the winner of the IACP Bert Greene Award for distinguished journalism. A frequent guest instructor at the CIA, Chef Pham consults with colleges and universities (she recently launched Star Ginger at UC Berkeley) and is the creator of Lemon Grass Kitchen, a line of Asian soups and sauces for foodservice. Her new retail collection was recently launched at Whole Foods and other grocery chains. Chef Pham is a member of the CIA¹s Asian Cuisines Advisory Council. Photo by Gerry Dawes©2009.