What is American Cuisine?

EVENTS:

January 2010

John Sconzo of eGullet explores the meaning of American Cuisine with this video compilation of various culinary professionals' opinions on the subject, taken at the 2009 International Chefs Congress.

LINK EMBED

	Paul Grieco on a Riesling Renaissance at ICC 2010
	Girl and the Goat Belly, Strengthening Your Core Skills with Chef Stephanie Izard 6th Annual StarChefs.com International Chefs Congress Main Stage Presentation
	2012 Austin-San Antonio Rising Stars "How to Make It" Panel
	A Glimpse into the 2011 Portland Rising Stars Gala
	Making Macarons: Pierre Hermé - 2011 ICC Workshop
	Charlie Trotter on the ICC 2008 Main Stage: Evolution of Creativity and the Chef’s Responsibility
	2nd Annual Somm Slam Round 3
	2009 ICC Keynote Panel: “What is American Cuisine?”
	Rodolfo Guzman at ICC 2011, Chile's Native Son
	December 2011 Portland Rising Stars Honorees Dinner
	Pierre Hermé on the 6th Annual StarChefs.com ICC Main Stage
	2011 Portland Rising Stars "How to Make It" Panel
	Blind Tasting - 2nd Annual Somm Slam Round 3 Blind Tasting at the 2nd Annual Somm Slam
	Sweet Success: Day One of The 2nd Annual StarChefs.com International Pastry Competition
	2nd Annual Somm Slam Round 2 2nd Annual Somm Slam Round 2
	Australian Lamb & Beef at ICC 2011
	2011 ICC - At a Glance
	2nd Annual Somm Slam Round 1 2nd Annual Somm Slam Round 1
	2010 Somm Slam - Day 3
	2010 Somm Slam - Day 2
	2010 Somm Slam - Day 1
	Lightly Smoked Bonito del Norte Tuna Chef Juan Mari Arzak at Gastronomika 2010 in San Sebastián, Spain
	Creativity: Art vs. Craft 2010 StarChefs.com International Chefs Congress in New York, NY
	StarChefs 2010 Congress Recap 2010 StarChefs.com International Chefs Congress in New York, NY
	When To Walk Away From A Deal Business Panel at the 2009 International Chefs Congress
	What is American Cuisine? The Keynote Panel at the 2009 Starchefs International Chefs Congress
	Breaking the Boundaries of Food and Wine Pairing Sommelier Stephen Asprinio at the 2009 International Chefs Congress
	Techniques from the Arzak Laboratory Chef Juan Mari Arzak at the 2009 International Chefs Congress
	Middle Eastern Pastry Chef Maura Kilpatrick of Sofra in Cambridge, MA
	High-Tech Delicious Chef Dave Arnold and Chef Nils Noren at the 2009 Starchefs International Chefs Congress
	Pierre Gagnaire on Inspiration Chef Pierre Gagnaire talks about inspiration and his approach to cooking and his restaurants.
	Traditional Vietnamese Food in a Modern Setting Chef Charles Phan at the 2009 Starchefs.com International Chefs Congress
	Desserts with Sherry Yard Chef Sherry Yard at the 2008 Starchefs.com International Chefs Congress
	The Price of Maple Syrup Chef Kate Zuckerman at the 2009 Starchefs.com International Chefs Congress
	Interview with Pierre Gagnaire Chef Pierre Gagnaire speaks with Antoinette Bruno at the 2009 Starchefs.com International Chefs Congress
	New Zealand Leg of Lamb Chef Josh Emett of Gordon Ramsay at The London, New York
	The Art of Presentation Chef/Owner Gabriel Bremer of Salts Restaurant in Boston MA at the 2009 Starchefs International Chefs Congress
	Beer Pairing Bart Vandaele at the 2009 International Chef's Congress
	Restaurant Design: Using Alternative & Solar Power
	What is American Cuisine?
	ICC 2008 Highlight Reel Park Avenue Armory - New York, NY
	Enrique Olvera Presentation Traditional Mexican Techniques with Chef Enrique Olvera
	Daniel Boulud Mentoring Presentation Part 1 Daniel Boulud's demonstration on chef mentoring at StarChefs.com ICC 2008
	Mentor/Protégé Cooking Demonstration with Daniel Boulud Part 2 Chef Daniel Boulud of Daniel—New York, NY
	Mentor/Protégé Cooking Demonstration with Daniel Boulud Part 3 Chef Daniel Boulud of Daniel—New York, NY
	Mentor/Protégé Cooking Demonstration with Daniel Boulud Part 1 Chef Daniel Boulud of Daniel—New York, NY
	A Discussion Panel with Michael Ruhlman, Marco Pierre White and Anthony Bourdain Anthony Bourdain, Marco Pierre White, and Michael Ruhlman
	How to Make Bitters Mixologist Todd Thrasher of PX- Alexandria, VA
	Advanced Japanese Techniques with Chef Seiji Yamamoto Chef Seiji Yamamoto of RyuGin-Tokyo, Japan
	The Art of Presentation Chef Graham Elliot Bowles of Graham Elliot-Chicago, IL
	How to Butcher a Monkfish with Chef Masaharu Morimoto Chef Masaharu Morimoto of Morimoto - New York, NY
	How to Cook an Egg with Chef Joël Robuchon Chef Joël Robuchon with Bruno Goussault
	How to Use and Sharpen Sashimi Knives Chef Takashi Yagihashi of Noodles - Chicago, IL

	Talking with Chef Andrew Le at his Farmers Market Pop-Up Restaurant
	Paul Grieco on a Riesling Renaissance at ICC 2010
	Rev Coffee - Atlanta, GA
	Lamb Charcoal King Adam Sappington Demos Lamb Butchery at IACP 2012
	Interview with Chef Sat Bains of Restaurant Sat Bains
	Cesare Casella of Salumeria Rosi - New York, NY