In November 2024, the Worlds of Flavor® International Conference and Festival, organised by the Culinary Institute of America, brought together hundreds of like-minded culinary leaders, chefs, and innovators from around the world for an intensive three-day exchange. The event offered a global platform where gastronomy was explored not only through taste, but also through responsibility, knowledge, and future-focused thinking.
Throughout the conference and panel sessions, Ebru Baybara Demir shared her work in social gastronomy while also leading hands-on workshops featuring local Anatolian ingredients—most notably Sorgül wheat, transported from Mardin to the United States. These workshops highlighted the importance of resilience in food systems during the climate crisis and underscored how the ancient knowledge and products of Anatolian cuisine offer meaningful solutions for sustainable food futures.
With the participation of chefs and culinary students from the United States and beyond, Worlds of Flavor once again demonstrated that Anatolian cuisine is not only a cultural heritage, but a globally relevant source of inspiration and knowledge.