Chefs at the Culinary Institute of America’s 23rd annual conference discussed how the landscape of dining is changing due to the global influence and local inhabitants. The cuisine experts intersect various cultures by offering menus made with local ingredients and are inspired by the places they have visited. They use food as a medium to pay tribute to their culture, introduce flavours to the world and give rise to the authentic dining revolution. Lucas Sin, chef-owner of Nice Day Chinese and Junzi Kitchen in NY, talked about Chinese American cuisine at the conference. Aisha Ibrahim, another Filipino chef, shared the unique recipe of the Filipino egg and eggplant dish, Tortang Talong.
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