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Global Culinary Initiative Defined
In support of the LDEI vision, the Global Culinary Initiative was founded to embrace diversity. Food is the thread that connects all cultures and incorporates lifestyles and traditions. What better way to envelope diversity within our 29 LDEI chapters than to tap into the global cultures within our own communities. Global Culinary Initiative Mission Statement: The mission of the Global Culinary Initiative is to embrace our global communities through culinary connections that will provide educational programming, training programs and cultural exchange. Objectives are to represent the LDEI mission: Educate through raising awareness of our global culinary communities - Establish a talent pool of members who are able to present programs within their communities; - Connect with established programs (culinary organizations promoting global connections). Advocate through increasing membership from diverse cultures - Provide opportunities for cultural exchange by organizing international programs that include our diverse chapter communities. - Cultivate professional relationships with owners of ethnic restaurants and markets. Philanthropy through supportive chapter projects that raise awareness, encourage and promote diversity - Partner with local charities that provide services for assisting immigrants and offer to provide culinary training programs that will be career focused; - Develop and implement programs and fund-raising projects to benefit ethnic groups within chapter communities. For more information, please contact our Global Culinary Initiative Chair here |
Global Culinary Initiative Newsletters
Click here to read the most recent Global Culinary Initiative Newsletters or click on the individual links below.
2019 October 2019 - Immigrants and Diverse Flavors of Tennessee and Southern Appalachia August 2019 - Foodways of East Asia 2018 October - The Beverage Issue May - Middle Eastern Cuisine 2017 December - North American Native Cuisine May - Culinary Diplomacy 2016 October - The Latin America Issue 2015 October - The African Issue March - The Global Culinary Scene 2014 September - GCI Travel Issue May - What Cuisines Are Trending |
Chef Narayanan, Dame Gail Forman, ......
August 17, 2013
No need to pack your bags to travel the Spice Route. Instead, join Les Dames d’Escoffier
and Chef Ravi Narayanan at Crossroads restaurant for a whirlwind exploration of
dishes from Latin America, North America, Asia, Africa, India, and Europe and the
spice blends that make them unique. The chef and Mitul Tuli (owner of various Heritage India
eateries), inspired by the new restaurant’s location--across from the World Bank and the International
Monetary Fund--have created a menu that dazzles with its scope and excellence.
Chef Narayanan draws on a culinary background that is as culturally diverse as his menu. It includes
stints with such celebrity chefs as Michel Rostang and Robert Greault and such far-flung places as Paris, New Delhi, and Baltimore. He was also an executive chef of Relais Chateaux USA that took him to a new international location every month. He’ll tell us about the variety of exotic spices from around the world he uses to create the characteristic flavor constellations of each distinct culinary region. Afterwards, a family-style tasting menu enables us to experience the multinational flavors and culinary traditions for ourselves.
No need to pack your bags to travel the Spice Route. Instead, join Les Dames d’Escoffier
and Chef Ravi Narayanan at Crossroads restaurant for a whirlwind exploration of
dishes from Latin America, North America, Asia, Africa, India, and Europe and the
spice blends that make them unique. The chef and Mitul Tuli (owner of various Heritage India
eateries), inspired by the new restaurant’s location--across from the World Bank and the International
Monetary Fund--have created a menu that dazzles with its scope and excellence.
Chef Narayanan draws on a culinary background that is as culturally diverse as his menu. It includes
stints with such celebrity chefs as Michel Rostang and Robert Greault and such far-flung places as Paris, New Delhi, and Baltimore. He was also an executive chef of Relais Chateaux USA that took him to a new international location every month. He’ll tell us about the variety of exotic spices from around the world he uses to create the characteristic flavor constellations of each distinct culinary region. Afterwards, a family-style tasting menu enables us to experience the multinational flavors and culinary traditions for ourselves.