INGREDIENT ISSUES INTERNATIONAL FLAVOR journey Today's consumers travel the world through international cuisines BY DONNA BERRY | meatpoult r y@sosland.com T Baobab Fare in Detroit features East African cuisine. he theme of " culinary disruption " fueled The Culinary Institute of America's (CIA) 23rd annual Worlds of Flavor conference held in Copia, Calif., on Nov. 3-5. Many of the chef presenters defined this disruption as a form of blending influences from their heritage, places they have traveled and the communities they serve. They are creating dishes with local ingredients and global inspiration. The flavors they apply to meat and poultry are more than just fusions. They consider them authentic evolutions of native dishes. The opening session featured Lucas Sin, chef and owner of Nice Day Chinese, New 60 MEAT+POULTRY | 12.21 | www.meatpoultry.com York City, which he described as " Chinese takeout, remixed. " He shared his entry into the current chicken sandwich war. It features a chicken thigh cutlet smothered in General Tso's aioli and topped with pickled chili and crispy broccoli between toasted focaccia. A Hong Kong native, Chef Sin cited research showing a rapid decline in mom-andpop Chinese restaurants across the United States, even before the pandemic. He wants to preserve the concept of Chinese-American food by including disruptive new dishes alongside favorites like orange chicken and beef and broccoli. Baobab Fare; Greg Powershttp://www.meatpoultry.com