This week the CIA hosted its annual World of Flavors Conference at Greystone. The theme this year was "A Mediterranean Flavor Odyssey," so chefs from all around the Mediterranean descended on the Napa Valley for the three-day event.
Unlike last year, our class did not have the week off this time since we're currently in the restaurant. I still volunteered, but only in the afternoon and evening.
I worked with Lebanese Chef Mohamed Antabli, who owns Alwaha Restaurant in London. He focused on traditional dishes such as Hummous, Moutabel, Tabouleh, and Kibbeh, but his preparations were absolutely perfect. The hummous had the texture of silk.
The secret: no shortcuts and unwavering attention to detail.
I managed to shoot some pictures in the Marketplace, where all the chefs and sponsors set up their booths. There was also an amazing fish and seafood display in the teaching kitchen.
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