· Web viewIf 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

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

PresentersThe 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 [email protected], 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.

Moderators and IntroductionsIf you are scheduled to introduce or moderate general sessions, seminars, or workshops, Anne McBride, reachable at [email protected], will discuss the content and structure of each session with you and connect you with the session’s presenters. Your role will then be to ensure a cohesive thread between the session’s topic and its presenters. Anne will assist you throughout that process and send you detailed notes of elements to keep in mind depending on the format of each session and moderating tips. Even if you have participated in several Worlds of Flavor conferences as a moderator before, we ask that you carefully review the material, which is updated every year based on feedback received.

Audience Details for Culinary DemonstrationsYou will be demonstrating to a group of professional chefs, marketing professionals, and journalists, which means that you don’t need to talk about or demonstrate the basics, like chopping and slicing, since all of the attendees are industry professionals, not consumers or home cooks. 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, skipping some steps in the interest of time.

Recipe SelectionEven in a short period of time (during general sessions, for example), you might consider demonstrating more than one recipe, such as one recipe with variations, or one start-to-finish demo and another dish that you discuss and plate without a full demo. You might demo one complicated dish, or two simple ones. It is more important to share culinary ideas, strategies, flavors, and techniques than entire recipes.

When deciding what to demo, 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

include interesting techniques for chefs to learn, with a focus on flavor, creativity, innovation, and/or style—and this year, on casual dining

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.

2018 Worlds of Flavor Demo & Room Logistics| Updated November 28, 2017 | Page 1 of 13© 2017 The Culinary Institute of America. All rights reserved.

Audio-Visual ElementsAll 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 SeminarsIn most general sessions, several chefs will be presenting/demonstrating 1–2 items within a shared 30- to 80- minute time period. Timing and organization are critical. We will provide a detailed timing document, noting how much time each presenter will have, so please bear this in mind and plan to always finish within the time allotted for your presentation. During general sessions, you will see a timer from the stage, to help you keep track, and your moderator will also help you stay on time; in rooms with no timer, the moderator will keep track of 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.

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 TraysFor 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, unique vinegars, condiments, 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 TastingsItems 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.

Wine Tastings with FoodSeminar 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

2018 Worlds of Flavor Demo & Room Logistics | Updated November 28, 2017 | Page 2 of 13© 2017 The Culinary Institute of America. All rights reserved.

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 250 to 300 1-ounce tasting portions of 1 to 2 items to be served at your table at the marketplace and/or sponsor booths, depending on whom you are representing. This equates to approximately 15 pounds of protein or two 2-inch deep hotel pans 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.


ROOM & VENUE LOGISTICS

VENTURA CENTER – 3 rd Floor of main building This is the main conference room. It is used for all of the general sessions of the conference, for some seminar sessions, and for some workshops.

General Session Seating Capacity: 500+ peopleSeminar Seating Capacity: 50 – 100+ people Workshop Capacity: 20, standing room

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 and workshops: 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.

Exceptionally, during certain sponsored 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 workshops, attendees can taste as you go. Please refer to your presenter letter for the specifics of your session(s) in Ventura.

For further details regarding Demonstration Food Tastings, please see information on page 2.



ECOLAB THEATER – 1 st floor of main building, near Atrium This is the 2nd 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, under-counter 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 one 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.


DEBAUN THEATER – 1st floor of main building, near the campus storeThis 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


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 2.


WILLIAMS FLAVOR DISCOVERY CENTER – Exterior building, southeast corner of campusThis 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 low-heat 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 2.


RUDD CENTER – Exterior building, lower right corner of campusThis 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 3.


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.


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 3.


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.



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.




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 3.


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.



Kitchen Set Up: Indoor: 2 gas burners, 2 electric burners, gas grill, fryer, ovens, large counter tops, sink, under-counter refrigeration; salamander nearby.




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 3.


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


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.



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 3.


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 250-300 1-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 3.


Documents

· Web viewIf 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