Pan Asian: Sancocho de Cabeza de Pescado (fish head soup) – Columbia

It’s amazing the amount of pure flavor you can render from a fish head. That’s why Asians have prized them for eons, using them in curries as well as soups, where the concentrated flavor of the fish head requires no additional stock. Of course, South Americans also love their fish heads, and that’s why a … Continue reading Pan Asian: Sancocho de Cabeza de Pescado (fish head soup) – Columbia

The 2012 World’s of Flavor Conference, Part 3: The Chefs

Chefs from across the Arc of Flavor–defined by the conference as the swathe of territory spanning Spain in the West and the Spice Islands of Indonesia in the East–shared their cultures and cuisines during various demo sessions and seminars, which varied in size from an audience of 20 to 500. For our small session on … Continue reading The 2012 World’s of Flavor Conference, Part 3: The Chefs

The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and … Continue reading The 2012 World’s of Flavor Conference, Part 1: Inside the CIA