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Registration Fees
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Conferences
2nd Annual Global Plant-Forward Culinary SummitTaste. Cook. Experience.April 29-May 1, 2020 | CIA at Copia, Napa, CANever has it been clearer that plant-forward eating is here to stay. The past year has brought a proliferation of plant-forward concepts from fast-casual to fine dining, school food to retail, and everywhere in between. Come taste, learn about, and explore this growing movement at the second annual Global Plant-Forward Culinary Summit. Blending the culinary inspiration, science, and strategy of the CIA’s renowned World of Flavor and Menus of Change initiatives, this leadership summit is your toolbox for positioning your business for the future.
8th Annual Menus of Change Leadership SummitThe Business of Healthy, Sustainable, Delicious Food ChoicesJune 17–19, 2020 | CIA, Hyde Park, NYAs we move further into the 21st century, chefs and culinary leaders are poised to assume a larger, more pivotal role in integrating key imperatives of taste, health, the environment, and business. Get ready for that future with Menus of Change! It’s one of the industry’s most sought-after leadership events as we work to realize a long-term, practical vision of integrating optimal nutrition, environmental, and social responsibility concerns within the food world.
22nd Annual Worlds of Flavor International Conference & FestivalCities of the Americas: Landscapes of FlavorNovember 4–6, 2020 | CIA at Copia, Napa, CAAs Worlds of Flavor enters its third decade, we’re bringing it back to its original fall schedule, at a new location! Come take a journey of global discovery and cultural exchange at the conference that’s become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, and media. More than 60 guest chefs and other culinary experts from around the world make this annual trek to the Napa Valley to explore the best of global cuisines that are reshaping American palates and our industry.
Eligibility
Eligible registrants include foodservice operators working for an independent or chain restaurant; college or university dining program or K-12 school food provider; contract foodservice company; hotel, cruise line, casino, resort, or club; supermarket, grocery, or convenience store (prepared foods division); corporate dining (B&I); private chefs or caterers; and culinary educators. Visit our website for more information on registration eligibility.