5th Annual International Chefs Congress Schedule

5th Annual International Chefs Congress Schedule

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    Mon, September 20
    Tue, September 21
    Wed, September 22
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    Main Stage
    Savory Hands-On Workshop
    Savory Demo
    Pastry Hands-On Workshop
    Mixology
    Wine
    Business
    * Click presentation titles for more details
    Mon, September 20
    5am - 6am
    Savory Hands-On Workshop
    London Calling
    Tom Aikens of Tom Aikens Restaurant - London , England
    Buy Workshop Ticket For UK Chef Tom Aikens cooking isn’t just a job, it’s a calling, a feeling of belonging, and a profession that challenges the mind, body, and soul. Aikens believes that food is extremely personal and is always evolving and changing. In this hands-on workshop, participants will have the opportunity to get up close and personal with this London culinary luminary. Aikens will work alongside attendees to create dishes using fresh, high quality ingredients like New Zealand King Salmon that showcase his belief in treating the ingredients—from preparation to plating—as naturally as possible.
    5am - 6am
    Business
    Pick the Brain of a Mastermind Restaraunteur
    Richard Melman of Lettuce Entertain You Enterprises - Chicago, Illinois
    Buy Workshop Ticket As founder and chairman of Lettuce Entertain You Enterprises, restaurateur Richard Melman knows a thing or two about running a business. With over 80 restaurants around the world, 55 working partners, and 6,000 employees, Melman has developed a core set of beliefs that are at the heart of his success—namely, to train, develop, and keep happy those who work for him. Don’t miss this once in a lifetime opportunity to ask questions directly to an operations mastermind. Come prepared with specific questions from the nitty gritty daily grind to the philosophical.
    5am - 6am
    Savory Hands-On Workshop
    Sustainability Under Pressure: Sous Vide Seafood
    Rick Moonen
    Buy Workshop Ticket Join champion of sustainable seafood Chef Rick Moonen in this hands-on workshop that combines his passions for ecologically conscious cooking and sous vide. Traditional cooking methods can leave fish dry, bland, or over or undercooked. Moonen will illustrate the beauty of cooking seafood of all kinds using the sous vide method, and demonstrate how it improves the texture and flavor of fish. He will also share the latest information on sustainable seafood and discuss the role chefs play in determining what the future will be for both wild-caught and farmed fish.
    5am - 6am
    Business
    Pop-Ups: Bootstrapping in a Tough Economy
    Josh Ozersky of Ozersky.TV - New York, NY
    Joshua Skenes of Saison - San Francisco, CA
    Noriyuki Sugie of IRONNORI - San Francisco, CA
    Buy Workshop Ticket From clandestine supper clubs to semi-permanent eateries, pop-ups have become the trend dujour for both diners and chefs. By co-opting unused or underutilized kitchens in loft spaces, cafes, museums, or other restaurants, pop-ups give chefs the opportunity to experiment and take risks without the prohibitive overhead that makes opening a brick and mortar space so challenging. Whether as an extra revenue stream, an artistic statement, or as a way to test out a new concept, pop-ups can be just the ticket for a chef in the red. Join pop-up veterans Joshua Skenes and Noriyukie Sugie in this business panel moderated by food authority Josh Ozersky to learn all the ins and outs of popping up. They will cover finding a space, successful marketing, going full time, and will offer other practical advice for anyone who has considered starting a pop-up.
    5am - 6am
    Savory Demo
    Chill Out Like a Pro: Advanced Techniques with Liquid Nitrogen
    Bryan Voltaggio of Range - Washington, D.C.
    Buy Workshop Ticket It’s clear, odorless, tasteless, and it freezes foods at lightning speed. Liquid nitrogen is an undeniably fun kitchen toy—but more than that, it’s a useful tool for creating a slew of cool (pun intended), unusual textures. The extreme cold (-320°F, to be precise) means that the liquid freezes so quickly that ice crystals don’t have time to form—it also means that you have to use extreme care when playing with this potentially dangerous substance. Join Chef Bryan Voltaggio for this in-depth workshop on advanced techniques with liquid nitrogen. Voltaggio will use liquid nitrogen and the Irinox Blast Chiller to demonstrate a variety of applications for keeping it cool in your kitchen and making the most out of these tools.
    6:10am - 7am
    Business
    How to Make It: The 2010 StarChefs.com New York Rising Stars
    The 2010 New York Rising Stars of StarChefs.com - Brooklyn, NY
    Buy Workshop Ticket This year’s New York Rising Stars award winners will come together to share their version of what works and what doesn’t—what they regret and what they’d do all over again—in a candid, informative, and often entertaining “How to Make It” chefs panel. The path of each chef is different and so are their destinations. But they all share ambition, an uncompromising palate, a defined sense of culinary identity, pride in their work, and a timely concept. In lieu of a clear roadmap to success, they’ll instead offer their humorous industry anecdotes, trying times, and passionate perspectives, leaving their audience inspired to get back to their kitchens and do what they do best: make it.
    6:10am - 7:10am
    Savory Hands-On Workshop
    There Will Be Blood: Cooking with Life’s Essential Liquid
    Brad Farmerie of PUBLIC - New York, NY
    Buy Workshop Ticket Boudin noir is a delicacy that reaches back more than 2000 years to a time-tested technique of transforming blood into food. Blood is a viable and renewable animal resource, and despite being a historical dish, boudin noir has become a modern symbol of today’s “waste not, want not” mantra of cooking. In this hands-on workshop, Chef Brad Farmerie will demonstrate a number of dishes from around the world that highlight blood, including boudin noir, black pudding, and Taiwanese blood rice cakes. Farmerie will explain why pig and venison blood are preferable to cow blood and will teach participants how to add blood to their arsenal of ingredients.
    6:10am - 7:10am
    Pastry Hands-On Workshop
    Updating the Pastry Chefs Arsenal
    Jimmy MacMillan of JMPUREPASTRY - Chicago, Illinois
    Buy Workshop Ticket Whether pastry chefs practice an art or a craft, the goal remains the same: to offer an exceptional flavor and taste experience. In this dynamic presentation Pastry Chef Jimmy MacMillan will illustrate his belief that while both kinds of pastry are valid, an artistic dessert combines the familiar with the rare, to create a new, exciting experience. In order to do this, pastry chefs working in the artistic style must update their arsenal with innovative techniques and equipment that allow them to progress. MacMillan will utilize tools like the Bravo Executive, Vitamix blenders, and other high and low-tech toys to demonstrate how they can save chefs time while simultaneously allowing them to create a new cuisine.
    6:10am - 7:10am
    Savory Demo
    Poetry on the Plate: Modern Kaiseke
    Masato Nishihara of Kajitsu - New York, NY
    Makoto Okuwa of Sashi - Manhattan Beach, CA
    Noriyuki Sugie of IRONNORI - San Francisco, CA
    Isao Yamada of Brushstroke - New York, NY
    Buy Workshop Ticket Kaiseki is a style of Japanese cooking that expresses the kisetsu, or season. It brings nature to the plate and offers diners the gift of the season. In this dynamic, interactive demonstration, five chefs, who all trained at or were inspired by the seminal Japanese kaiseki restaurant Kitcho, will each offer their perspective on kaiseki and the components that make it one of the world’s most enduring and iconic cuisines. Their group presentation will cover the art and philosophy of kaiseki and the role of sushi, vegetables, and presentation according to varying interpretations.
    6:30am - 7:45am
    Wine
    Dynamic Duo: When Chef and Somm are One
    William Bradley of Addison - San Diego, California
    Jesse Rodriguez of Addison - San Diego, California
    Buy Workshop Ticket Grand Del Mar Wine Director Jesse Rodriguez and Chef William Bradley work closely together to create a symbiotic relationship between the food and the wine at Addison. The relationship they’ve developed over the years of working together has made for an exceptional dining experience for their customers, and serves as a model for other chefs and sommeliers who want to take their food and wine programs to the next level. Bradley and Rodriguez will show off a few food and wine pairings and discuss their process, from training front- and back-of-the-house staff to bringing their collaboration to the guests.
    7:15am - 7:30am
    Main Stage
    Welcome / Welcome Address: 2010 Culinary Trends Report: A Look Forward and Back
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    7:30am - 8:30am
    Main Stage
    Keynote Panel: Creativity: Art vs. Craft
    Dan Barber of Blue Hill - New York, NY
    Thomas Keller of The French Laundry - Yountville, CA
    David Kinch of Manresa - Los Gatos, CA
    Michael Ruhlman of Ruhlman.com - Cleveland, Ohio
    Buy Workshop Ticket Is cooking an art, a craft, or something in between? The keynote panel for this year’s StarChefs.com International Chefs Congress will feature four individuals who weigh in at all sides of the spectrum: Dan Barber (Blue Hill), Thomas Keller (The French Laundry), David Kinch (Manresa), and writer Michael Ruhlman (The Soul of a Chef). While they may see themselves at different places on that spectrum, they all agree that successful cooking is the result of creativity and the careful balance of art and craft. Cookbook author Michael Ruhlman will moderate the discussion with Dan Barber, Thomas Keller, and David Kinch on the role of creativity in the culinary arts and the ways in which art and craft come into play. The dialogue will touch on the related tensions in the industry and will strive to bring attendees to a common ground. The panel will conclude with a discussion about the future of creativity, art, and craft in cooking, followed by a question and answer session with the audience.
    8:30am - 9:45am
    Mixology
    Shaking Up Mixology with the Latest Toys
    Dave Arnold of Museum of Food and Drink - New York, New York
    Nils Norén of The International Culinary Center - New York, NY
    Buy Workshop Ticket Instructors Dave Arnold and Nils Norén of The French Culinary Institute are constantly looking for new ways to incorporate advanced technology in the kitchen, but now they’re furthering their techno-reach to include the bar. In this hands-on workshop, the well-known distilling daredevils will share their experiments and exploits in their latest passion, mixology. Participants will explore new cocktail techniques like clarification, carbonation, rotary evaporation, and centrifugation. Topics from dilution and ice to shaking, stirring, and batching will be also covered and attendees will have the opportunity to play with all the latest culinary toys behind the bar.
    8:30am - 9:15am
    Main Stage
    Giving Art and Craft in Cooking the Royal Treatment
    Dan Hunter of Royal Mail - Dunkeld, Australia
    Buy Workshop Ticket Coming to the main stage from Down Under, Aussie Chef Dan Hunter will share the latest Australian culinary trends and address the aesthetic of nature and how this translates to what chefs put on the plate. A protégé of Andoni Luis Aduriz, Hunter will demonstrate some of the exciting techniques he has been focusing on for the last year and will show how his cuisine appears to be driven by produce but is inspired by technique. Hunter will talk about how the location of Royal Mail (three hours outside Melbourne) and the restaurant’s garden impacts his daily work from the creative aspect to the physical labor.
    9am - 10am
    Pastry Hands-On Workshop
    A Coloristic Use of the Dissonance
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Buy Workshop Ticket In this engaging multimedia hands-on workshop, Pastry Chef Jordan Kahn will draw parallels between art, the subconscious, and culinary inspiration. Kahn, known for his off-the-wall desserts, will explore surrealist techniques and illustrate how expressing the subconscious can be used by chefs, pastry chefs, and beyond. Don’t miss this opportunity to work side-by-side with Kahn as he illustrates his artistically-driven culinary philosophy.
    10:45am - 11:30am
    Main Stage
    Chocolate is Rock n Roll
    Bernard Lahousse of Sense For Taste - Brugge , Belgium
    Dominique Persoone of The Chocolate Line - Brugge, Belgium
    Buy Workshop Ticket Does chocolate taste better while lying in the park on freshly cut grass? Or can the smell of rain splashing on a hot highway in Arizona influence the way you feel about chocolate? After the presentation of self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse, pralines may never taste the same. Persoone and Lahousse’s presentation combines tastes, smells, and visuals into a multi-sensorial experience that will explore how emotions and memories affect the chocolate tasting experience. Persoone will also present some of his innovative chocolate creations like the Chocolate Shooter and Chocolate Lipstick. Come along, open the box, and be prepared to experience chocolate in a completely different way.
    11:30am - 12:45pm
    Mixology
    Island Revolution
    Richard Boccato of PKNY - New York, NY
    Giuseppe Gonzalez of PKNY - New York, NY
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Buy Workshop Ticket From the Caribbean islands to the isle of Manhattan, tiki drinks are undergoing an island revolution as mixologists look to dig up cocktails from Trader Vic’s and beyond. In this unusual and stimulating meeting of the minds, Painkiller Mixologists Richard Boccato and Guiseppe Gonzalez will combine forces with Jean Georges Pastry Chef Johnny Iuzzini to bring a culinary emphasis to classic cocktails. Together with participants they will apply Iuzzini’s modern cooking techniques—liquid nitrogen, carbonation, sous vide, and more—with Boccato and Gonzalez’s historical knowledge and mixology background for a fun, fresh take on tiki.
    11:30am - 12:45pm
    Wine
    A Blind Exploration of the Many Faces of Syrah
    Geoff Kruth of The Farmhouse Inn and Restaurant - Forestville, CA
    Buy Workshop Ticket From lush and complex to bold and jammy, Syrahs offer some of the greatest expressions of terroir in the wine world. In this Syrah symposium, Master Sommelier Geoff Kruth will lead participants through a blind tasting of the many faces of Syrah with everything from geeky, small, cool climate California producers to Australia and New Zealand varieties. Attendees will be challenged to rethink their preconceptions and see where the Old World meets the New.
    11:30am - 12:15pm
    Main Stage
    Simple Ingredients, Innovative Technique
    Daniel Patterson of Coi - San Francisco, CA
    Buy Workshop Ticket In the grand debate on art vs. craft, creativity does not have to mean abandoning tradition. Tradition—the connection to people and place—is what gives food its emotional power. And understanding old ways of transforming ingredients is essential to good cooking. But imagination and creativity are what give cuisine a distinctive voice. In this main stage presentation, Chef Daniel Patterson will focus on unusual dishes that balance old and new, combining modern cooking with traditional flavors and techniques. Some dishes will use familiar ingredients in new forms, while others will highlight ancient flavors with new techniques.
    1pm - 1:45pm
    Main Stage
    Culinary Notes from the UK
    Tom Aikens of Tom Aikens Restaurant - London , England
    Buy Workshop Ticket For UK Chef Tom Aikens cooking isn’t just a job, it’s a calling, a feeling of belonging, and a profession that challenges the mind, body, and soul. Aikens believes that food is extremely personal and is always evolving and changing. In this main stage presentation, Aikens will demonstrate a lamb dish that illustrates where he is in his own culinary evolution and that showcases his belief in treating the ingredients—from preparation to plating—as naturally as possible.
    1:15pm - 2:30pm
    Mixology
    Cocktails by Subtraction
    Derek Brown of Mockingbird Hill - Washington, DC
    Buy Workshop Ticket There’s nothing like a cold, dry martini that’s just the right balance between two ingredients. And the Gin Rickey is so simple but immensely satisfying and refreshing. But when done well these cocktails are great examples of how proper technique and ingredient choices can elevate a drink. In this workshop, Mixologist Derek Brown will demonstrate the philosophy of cocktails by subtraction and how supposedly simple classics can be the hardest to get right. He will also discuss cocktail writer David Embury’s theory of “Roll Your Own,” which explores a few basic formulas that all cocktails are derived from.
    1:45pm - 2:30pm
    Main Stage
    Nose to Tail and Farm to Table
    Normand Laprise of Toqué! - Montreal, QC, Canada
    Buy Workshop Ticket Chef Normand Laprise believes that food is nothing without the human aspect. It is a chef’s relationship with farmers and ingredients and the influence of the people making and eating the food that puts a stamp on each dish. Join this master of the Montreal culinary scene in a main stage presentation where he will illustrate the marriage of art and craft in his cooking. Laprise will demonstrate several dishes and show how the craft of cooking (which he sees as artisanal and traditional) informs the art (which he sees as avant garde and an evolution).
    Tue, September 21
    5am - 6am
    Business
    The First Brigade: America’s French Culinary Trailblazers in Focus
    Dorothy Hamilton of The International Culinary Center - New York, NY
    Georges Perrier of Le Bec-Fin - Philadelphia, PA
    Alain Sailhac of The International Culinary Center - New York, NY
    Andre Soltner of The International Culinary Center - New York, NY
    Buy Workshop Ticket It’s not that America was a total culinary wasteland before the arrival of fine French food—but it was close. In this panel moderated by Dorothy Hamilton founder of The French Culinary Institute, French trailblazers Georges Perrier, Alain Sailhac, and Andre Soltner will reflect on their journey from France to the US, and their impact as culinary pioneers. As chef/owners at the paragons of fine dining (Le Cirque, Lutèce, and Le Bec-Fin) these three have paved the way for younger chefs and bridged the gap between art and craft. From their classically trained predecessors to the current generation of artistically inclined pseudo-celebrity chefs, Perrier, Sailhac, and Soltner have made a stand for quality and brought thoughtful dining to the forefront of the American pyche.
    5am - 6am
    Savory Hands-On Workshop
    The Latest Culinary Trends from Down Under
    Dan Hunter of Royal Mail - Dunkeld, Australia
    Buy Workshop Ticket In this hands-on workshop Aussie Chef Dan Hunter will share the latest culinary trends from Down Under. By addressing the aesthetic of nature Hunter will demonstrate how this translates to what chefs put on the plate. A protégé of Andoni Luis Aduriz, participants will have the chance to work intimately with Hunter as he executes some of the exciting techniques he has been focusing on for the last year.
    5am - 6am
    Savory Hands-On Workshop
    The Original Sous Vide: Poulet en Vessie
    Gavin Kaysen of Café Boulud - New York, NY
    Buy Workshop Ticket Sous vide using thermo-circulators and vacuum sealers may be all the rage among chefs these days, but before there was sous vide there was en vessie. In this hands-on workshop, Café Boulud’s Gavin Kaysen will demonstrate the original sous vide. This traditional process— originally cooked up by French master Chef Fernand Point— requires the meat to be cooked with liquid in a pig's bladder and was once the preferred method among chefs to seal in moisture and flavor in poultry. Kaysen will prepare Poulet en Vessie and demonstrate how this classic technique set the stage for today's modernized water-bath cooking techniques.
    5am - 6am
    Savory Demo
    Cooking with Essential Oils
    Daniel Patterson of Coi - San Francisco, CA
    Buy Workshop Ticket Essential oils are the most intense, evocative expression of a plant— and the most surprising. They can reveal a complexity of flavor not accessible through normal cooking techniques. In this interactive demonstration, Chef Daniel Patterson will describe what essential oils are, and cover the basics of using them in cooking and drinks. Participants will have a chance to see for themselves the affects of the oils in sauces, vinaigrettes, baked goods, ice creams and sorbets, and drinks. The focus will be on using the oils discretely, as accent notes and to amplify certain aromas.
    6:10am - 7:10am
    Business
    How New Media Can Make or Break Restaurants
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Corby Kummer of The Atlantic - Washington, DC
    Francis Lam of Salon.com - New York, NY
    Ed Levine of Serious Eats - New York, NY
    Marcus Samuelsson of Red Rooster Harlem - New York, New York
    Anthony Susi of W Hotel Union Square New York - New York, NY
    Buy Workshop Ticket At no other time has the old adage ‘everyone’s a critic’ rung so true as now. In the last two decades, the culinary power structure has transitioned from a gourmet oligarchy to an all-out foodie revolution. Popular sources like Yelp, Eater, Serious Eats, and Grub Street have leveled the playing field, so to speak, making for a more democratic approach to tastemaking. With diners tweeting, blogging, and commenting on their every waking moment (and meal) in real time, chefs and restaurateurs have had to treat every customer as a restaurant critic. Don’t miss this exciting exchange between new media representatives and accomplished food writers Corby Kummer, Francis Lam, and Ed Levine and Chefs Marcus Samuelsson and Tony Susi. Compare perspectives on the consumer as reviewer, learn how to garner (or combat) negative reviews, and hear about how new media can make or break a restaurant.
    6:10am - 7:10am
    Pastry Hands-On Workshop
    Apples in the Big Apple
    Patrice Demers of Les 400 Coups - Montreal, Canada
    Buy Workshop Ticket Join Quebecois Pastry Chef Patrice Demers in this hands-on pastry workshop for an intimate look into the mind of a pastry whiz kid. Demers, who didn’t even like sweets as a child and prefers to end a meal with something light, will expound upon his pastry philosophy that revolves around a few basic principles: acid, fresh fruit, bright flavors, and balance. Demers will take a dessert-staple, the apple—a fruit fit for fall—and demonstrate two dishes that illustrate deviations on classic apple desserts. He will show how apple cider can be applied to desserts to provide acid, balance, and flavor.
    6:10am - 7:10am
    Savory Hands-On Workshop
    The Pig Whisperer: Working Magic with Pork
    Normand Laprise of Toqué! - Montreal, QC, Canada
    Buy Workshop Ticket Join this master of the Montreal culinary scene and his chef de cuisine Charles-Antoine Crete in a hands on workshop where they will work with one of their favorite ingredients, Canada pork. Laprise will butcher a pig and demonstrate his iconic uses for off-cuts, like his immensely popular Oreilles de Crisse, a traditional Quebec dish of deep fried smoked pork jowls topped with maple syrup.
    6:10am - 7:10am
    Savory Demo
    The Low Down on Low Temp Cooking
    Ken Oringer of Toro NYC - New York, NY
    Buy Workshop Ticket Sous vide is a hugely versatile technique that can be employed for the sake of consistency, to create specific textures, or simply for the benefit of presentation. In this interactive demonstration, Chef Ken Oringer will showcase sous vide techniques as used in his acclaimed Boston restaurant Clio. Highlighting Australian lamb belly as one example, Oringer will show the versatility of sous vide cooking: the results it can achieve; the effect it has on different ingredients; and the different reasons to use it.
    6:15am - 7:30am
    Wine
    Biodynamic, Sustainable, and Organic: Wines with a Conscience
    Pascaline Lepeltier of Rouge Tomate - New York, NY
    Buy Workshop Ticket Although sustainability is seeing its time in the culinary spotlight, winemaking— a craft steeped in tradition— has been a bit behind on this front. In this wine tasting seminar, Rouge Tomate’s Sommelier Pascaline Lepeltier will provide an in-depth look at biodynamic, natural, and organic wines. She will discuss sustainable winegrowing methods, how this affects the taste and feel of the wine, and the responsibility of sommeliers to make the decision to put wines with a conscience on their lists. And if that isn’t enough to prove her point, Lepeltier will lead a tasting of sustainably grown and processed wines to show what a difference eco-friendly land makes on the expression of terroir.
    7:20am - 8:20am
    Main Stage
    Translating Creativity from Mentor to Protégé
    Matt Hill of Charlie Palmer Steak - Washington, DC
    Christopher Lee of Huntington Social - Huntington, NY
    Charlie Palmer of Aureole - New York, NY
    Scott Romano of Charlie Palmer at the Joule - Dallas, TX
    Amar Santana of Charlie Palmer at Bloomingdale's South Coast Plaza - Costa Mesa, CA
    Buy Workshop Ticket In this inspiring main stage presentation, legendary Chef Charlie Palmer will present a demonstration based on the theme of mentoring, with the help of four of his protégés: Matt Hill, Chris Lee, Scott Romano, and Amar Santana. Each chef will prepare different interpretations of two of Palmer's favorite ingredients, duck and foie gras, while Palmer narrates and comments on their different culinary styles. Palmer and his protégés will also compare and contrast various breeds of duck and show how their coloring and sizing differ and impact the final product.
    7:30am - 8:45am
    Mixology
    House-Made
    Jackson Cannon of Eastern Standard - Boston, MA
    Buy Workshop Ticket With the recession and the simultaneous saturation of the cocktail market it can be a challenge for establishments to stand apart and survive. In this hands-on mixology workshop, veteran Mixologist Jackson Cannon will illustrate how making bar ingredients in-house can distinguish your bar program and provide added value to cocktails. Cannon will teach participants how they can successfully make their own bitters, vermouth, tinctures, and essences in-house and and in large enough batches to bring their bar program from artful to artisinal.
    7:30am - 4:57pm
    Mixology
    The Anatomy of a Cocktail Menu
    Lucas Paya
    8:30am - 9:15am
    Main Stage
    Art Meets Craft
    Elizabeth Falkner of Corvo Bianco - New York, NY
    Gabrielle Hamilton of Prune - New York, NY
    Buy Workshop Ticket It's not often that savory and pastry chefs get to switch places, but in this main stage presentation demolition Pastry Chef Elizabeth Falkner and offal queen Chef Gabrielle Hamilton will do just that. When these two join forces, savory meets sweet, East Coast meets West Coast, traditional meets modern, and art meets craft. Falkner and Hamilton will take familiar dishes and put new spins on them, and present a playful exploration of the myriad possibilities in a culinary meeting of the minds.
    9am - 10am
    Pastry Hands-On Workshop
    The Art of Artisan Pastry
    Mindy Segal of HotChocolate - Chicago, Illinois
    Buy Workshop Ticket From the name of her restaurant (HotChocolate) to her nostalgic desserts, everything about Chicago-based Pastry Chef Mindy Segal is imbued with comfort. In this hands-on pastry workshop, Segal will talk about the art of pastry, the craft of beer, and the intersection of the two. She will demonstrate her take on a revisited red velvet cake (with a recipe that calls for beer) and discuss her pastry philosophy and how to successfully create a re-imagined dessert with a contemporary twist.
    10:45am - 11:30am
    Main Stage
    A Recipe for the Recipe: Concept Building at Blue Hill
    Dan Barber of Blue Hill - New York, NY
    Buy Workshop Ticket Get a rare glimpse inside the mind and kitchen of one of the country's most celebrated chefs. In this exciting main stage presentation, Chef Dan Barber will discuss his culinary philosophy and illustrate through various preparations how chefs practice both an art and a craft. Barber will demonstrate several recent experiments from Blue Hill at Stone Barns' test kitchen that marry Old World ideas with new technical applications in the field and on the plate.
    11am - 12:15pm
    Mixology
    The Logic of Liqueurs
    Jim Meehan of PDT - New York, NY
    Buy Workshop Ticket Liqueurs—which have gotten a bad rap in recent years—are in the midst of a mixology renaissance. In this hands-on workshop, cocktail maven Jim Meehan of New York’s preeminent speakeasy PDT will talk about the range of liqueurs available and demonstrate their use in cocktails. Participants will taste myriad classic citrus, herbal, nut, seed, and floral liqueurs and classify them based on proof, sweetness, base distillate, and origin. Meehan will go over each liqueurs’ affinity with other cocktail ingredients and how to go about mixing them using classic cocktails as a template.
    11:30am - 12:45pm
    Wine
    The Unparalleled Pairing: Beer, Cheese, and the Confluence of Flavor
    Greg Engert of Birch & Barley - Washington, DC
    Buy Workshop Ticket Join Beer Sommelier Greg Engert, of Washington, DC’s Birch & Barley and ChurchKey as he discusses what wine experts have clandestinely noted for some time now: that beer and cheese constitute the quintessence of food and beverage pairing. Engert will examine the artisanal aspects of hand-crafted beer and cheese, and reveal the myriad ways that these authentically flavorful products dovetail for an enhanced culinary experience. Particular attention will be paid to the vast pairing possibilities of Belgian ales, as well as to the bourgeoning appreciation for the gastronomic character of artisanal beer.
    11:30am - 12:15pm
    Main Stage
    Putting Soul on the Plate
    Mourad Lahlou of Aziza - San Francisco, CA
    Buy Workshop Ticket A good chef can execute technically perfect dishes, but a great chef does much more than that—they make it so their passion and soul are revealed on the plate. This is food that is made with love and that satisfies the palate and nourishes the spirit like nothing else. Join the prince of modern Moroccan cuisine, Chef Mourad Lahlou, for this dynamic main stage presentation. He will demonstrate a selection of his signature dishes that combine Moroccan ingredients with modern techniques, like CVaped squab with ras el hanout, sunchoke porridge, mushrooms, and hibiscus. Lahlou will explore the esoteric nature of translating the passion of a chef to his/her food.
    1pm - 1:45pm
    Main Stage
    La Revolution Surrealiste
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Buy Workshop Ticket In this engaging multimedia main stage presentation, Pastry Chef Jordan Kahn will draw parallels between art, the subconscious, and culinary inspiration. He will discuss surrealism and how the elements of surprise, unexpected juxtapositions, and non sequitur often found in surrealist works can be applied to pastry. Kahn, known for his off-the-wall desserts, will explore the surrealist technique of automatic drawing (in which the hand is allowed to move randomly across the paper) and illustrate how this process of expressing the subconscious can be used by chefs, pastry chefs, and beyond. Inspired by three artists in particular (Salvador Dalí, Frederic Chopin, and Mark Rothko), Kahn will demonstrate the plating of three dishes from start to finish while discussing his artistically-driven culinary philosophy.
    1:15pm - 2:30pm
    Wine
    Writing Successful Wine Programs at All Levels
    Jesse Rodriguez of Addison - San Diego, California
    Buy Workshop Ticket Join French Laundry alum, Sommelier Jesse Rodriguez in this practical look at writing successful wine programs on all levels. From building a banquet department that has cool wines and makes money to the business of scheduling your day, Rodriguez will get into the rudiments of running a beverage program and will offer tips for sommeliers, nascent to expert, to up the ante.
    1:45pm - 2:30pm
    Main Stage
    It’s All in the Technique: Harnessing the Potential of an Ingredient
    Martín Berasategui of Martín Berasategui - Lasarte - Oria, Spain
    Buy Workshop Ticket Forty years in the kitchen can make you rethink classic techniques. For his main stage presentation, famed Basque Chef Martín Berasategui brings the experience and creativity of a Spanish culinary mastermind to the table for his take on low-temp vacuum cooking. He will present two recipes (one featuring octopus and one with bacon) that demonstrate how his low-temp cooking technique maintains the desired texture and opens up flavor possibilities for his beloved Spanish ingredients. Although the technique is nothing new, this presentation will offer new applications and ideas for its use. By selecting the right technique for each dish component, Chef Berasategui illustrates how chefs can harness the full potential of their ingredients and elevate their dishes.
    Wed, September 22
    5am - 6am
    Business
    Quality in Quantity: The Art of Running a Thriving High Volume Restaurant
    Mark Andelbradt of MDA Culinary Management - Philadelphia, PA
    Franklin Becker of The Little Beet - New York, NY
    Will Blunt of StarChefs.com - Brooklyn, NY
    Scott Boswell of Stella! - New Orleans, Louisiana
    Buy Workshop Ticket Cooking mass quantity doesn’t have to mean sacrificing quality—it just means being more attentive to the details and knowing when to treat ingredients simply. In this business seminar moderated by Will Blunt of StarChefs.com, Chefs Mark Andelbradt, Franklin Becker, and Scott Boswell will share their experiences working in successful high volume restaurants around the country and offer advice on how to run them effectively. They will discuss how to cope with labor challenges, the systems they have in place, the ingredients and methods they employ, and the ways that they cope with 2,500-plus covers a week.
    5am - 6am
    Savory Hands-On Workshop
    Fatto in Casa: The Texture and Tooth of Extruded Pasta Italiana
    Dante de Magistris of Restaurant Dante - Cambridge, MA
    Buy Workshop Ticket Anyone can make pasta, but can you make it so an Italian would want to eat it? In this hands-on interactive demonstration, prince of pasta Chef Dante de Magistris will show participants how to make pasta the Italian way. de Magistris will explain how different flours affect the texture of pasta and demonstrate the correct use of a pasta extruder for a variety of shapes and high-volume production. Attendees will gain a thorough understanding of flours, extrusion for fresh and dried pasta, and, most importantly, learn how to get the tooth just right.
    5am - 6am
    Savory Hands-On Workshop
    Iberian Rhapsody: Modern Rustic
    George Mendes of Aldea - New York, NY
    Buy Workshop Ticket Chef George Mendes' menu at Aldea features a mix of rustic cuisine and haute dishes made modern with the occasional help of hydrocolloids. In this hands-on workshop, Mendes will team up with olive oil expert Alfonso Fernandez to showcase Iberian ingredients and Mendes’ modern rustic cuisine. Alfonso will lead a tasting of different varietals of Spanish olive oil while Mendes demonstrates their myriad culinary applications.
    5am - 6am
    Savory Demo
    Porcelain Canvas: Eating with Your Eyes
    Michael Voltaggio of Ink - Los Angeles, CA
    Buy Workshop Ticket Chef Michael Voltaggio has been making waves with his out-of-the-box approach to modern cuisine, which is as much about the creative use of ingredients as it is about how he showcases them on the plate. In this workshop Voltaggio will offer his perspective on the art of presentation and will show how the plate can become a canvas. Voltaggio will display his plating style and explain his views on the role of the chef as an artist, from the creative process to the moment the dish arrives in front of the guest. He will discuss the importance of selecting the right plate and how the style of plate can impact the overall effect.
    6:10am - 4:57pm
    Pastry Hands-On Workshop
    Some Like It Cold
    6:10am - 7:10am
    Savory Hands-On Workshop
    Viva la Plancha
    Jamie Bissonnette of Toro - Boston, MA
    Buy Workshop Ticket Quickly cooking ingredients over high heat isn't just efficient; done well it also locks in flavors and textures and can be one of the simplest, most effective cooking methods in a chef's arsenal. In this hands-on workshop, Chef Jamie Bissonnette of Boston's celebrated Toro and Coppa will demonstrate the versatility of cooking “á la plancha”—on a giant griddle capable of reaching extremely high temperatures. Bissonnette will focus on tapas that utilize Spanish ingredients and have his own characteristic spin.
    6:10am - 7:10am
    Pastry Hands-On Workshop
    Something Saucy
    Keegan Gerhard of D Bar Desserts - Denver, CO
    Buy Workshop Ticket Any pastry chef looking to diversify their arsenal of equipment and techniques will want to attend this fun, hands-on workshop with TV host and world-respected Pastry Chef Keegan Gerhard. With a special emphasis on the Carpigiani Pastochef, Gerhard will guide participants through getting the most out of their machine, using the best quality ingredients for the most successful final product, and coming up with innovative flavor combinations to excite the palate. The Pastochef machines blend, cook, heat, cool, and tempers chocolate for the production of assorted filled chocolates, confection of cakes, almonds, fruit jellies, ice cream mix and shakes, béchamel, and sauces. Gerhard will demonstrate an assortment of preparations and techniques that showcase the capabilities of the machine, including pastry creams, savory creams, ice cream, and sorbet.
    6:10am - 7:10am
    Business
    Keeping Lawyers Out of Your Kitchen
    Debra Guzov of Guzov Ofsink, LLC - New York, NY
    Brenda Steers of City and Suburban Lifestyles - Purchase, NY
    Buy Workshop Ticket Owning a restaurant may seem glamorous but anyone who works in a kitchen knows that the reality of successfully running an establishment can be fraught with challenges. From food safety to contracts, and from sexual harassment to trade secrets, chefs and restaurateurs face a myriad of issues on a daily basis. In this practical business seminar, lawyer Debra Gusov and insurance expert Brenda Steers will share their knowledge and advice on how to keep lawyers out of your kitchen. They will address limiting liability in connection with direct importation of foods and food preparation, avoiding workplace discrimination and sexual harassment, dealing with intellectual property issues, techniques to prevent litigation, and much more.
    6:10am - 7:10am
    Wine
    A Brave New World of New Zealand Wine
    Geoff Kruth of The Farmhouse Inn and Restaurant - Forestville, CA
    Buy Workshop Ticket In this wine tasting seminar, Master Sommelier Geoff Kruth will show how there is far more to New Zealand wines than Sauvignon Blanc. He will take participants on a guided tour of New Zealand's great (and often lesser-known) wine regions and will lead a tasting of different styles and grape varietals from this New World of wine. This regional look at New Zealand wines will be an eye-opening experience for any sommelier with an open mind.
    6:10am - 7:10am
    Savory Demo
    The Put-By System: Locavore Year Round
    Tory Miller of L'Etoile - Madison, WI
    Buy Workshop Ticket How can a chef in Madison, WI be a locavore year round? In this interactive demonstration, Chef Tory Miller of L’Etoile will share his tips and techniques for preserving summer’s bounty for use throughout the year. Miller will highlight the Irinox blast chiller and illustrate how this modern piece of equipment maintains the integrity of products, preserving produce and cheese so they are as good as new upon thawing. Miller will offer samples of items he has put-by and show how they can be used just as fresh ingredients would. Participants will leave the session inspired and equipped to start stocking up and putting by their ingredients for use 12 months out of the year.
    7:30am - 8:45am
    Mixology
    Bringing Home the Bacon: Fat Washing and Other Infusions
    Don Lee
    Buy Workshop Ticket From buttered rum to bacon-infused bourbon, and raspberry vodka to jalapeño tequila, alcoholic infusions are an easy way to add mystique, appeal, and perceived value to spirits. But there’s nothing worse than an infusion gone awry; there’s an art to subtly flavoring alcohol with other ingredients. In this hands-on mixology workshop, Mixologist Don Lee—the first who dared to add bacon fat to bourbon while at PDT—will blend history and science to show participants a variety of infusions with an emphasis on the technique of fat washing. Attendees will learn how to apply a standard method for infusions and leave inspired to create their own as a way to differentiate and elevate their bar programs.
    8:15am - 9am
    Main Stage
    Behind the Scenes at Luques, AOC, and Tavern
    Suzanne Goin of Tavern - Los Angeles, CA
    Buy Workshop Ticket In this main stage presentation, Chef Suzanne Goin will prepare some of her iconic comfort French dishes and discuss her classically-driven approach to California cuisine. This James Beard-nominated chef isn’t just an accomplished cook, she’s also a wildly successful restaurateur who continues to grow her mini-empire even in a recession. Goin will share bits of wisdom and provide attendees with an inside peak into her three restaurants, Luques, AOC, and her latest endeavor Tavern and provide insight into her inspiration and how she keeps things fresh from year to year.
    9am - 10am
    Pastry Hands-On Workshop
    Chocolate and the Science of Food Pairings
    Bernard Lahousse of Sense For Taste - Brugge , Belgium
    Dominique Persoone of The Chocolate Line - Brugge, Belgium
    Buy Workshop Ticket Get up close and personal with self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse in this interactive workshop and tasting session. Lahousse will present Belcolade’s scientific Cyrano method of tasting chocolate that, similar to a wine tasting, relies on aromas to identify the flavour profile of chocolate. Persoone will complement this with a selection of his chocolates and products from around the world for participants to sample. He will discuss the places he’s visited, where the chocolate came from, and how location affects the taste of chocolate in the same way it lends terroir to wine. After this session tasting chocolate will never be the same again.
    10:30am - 11:15am
    Main Stage
    Kiwi Cuisine: New Zealand’s Avant Garde
    Michael Meredith of Merediths - Auckland, New Zealand
    Buy Workshop Ticket From King salmon to venison to produce, Kiwi Chef Michael Meredith’s cuisine highlights the best of New Zealand’s growing repertoire of high-end products. In this main stage presentation, Meredith will demonstrate his culinary philosophy of using the finest ingredients with the latest techniques. Meredith will showcase some of the latest innovations from his namesake restaurant and illustrate how great product can inform sensational cuisine.
    11am - 12:15pm
    Wine
    Rediscovering Riesling
    Paul Grieco of Hearth - New York, NY
    Buy Workshop Ticket From bone-dry to unctuously sweet, from minerally to fruity, Sommelier Paul Grieco believes Riesling to be the noblest of all grapes. He’s such a nut for this wine that he has instituted the Summer of Riesling at his wine bars Terroir and Hearth, where the only white wines offered by the glass are—you guessed it—Riesling. In this wine tasting seminar, Grieco brings his passion for the aromatic grape to participants through an exploration of the different expressions, terroir, moods, and tastes of Riesling. Through tasting wines from around the world, attendees will experience firsthand just how terroir-expressive Reisling can be.
    11am - 12:15pm
    Mixology
    Smoke Gets in Your Glass: Mezcal in Mixology
    Junior Merino of The Liquid Chef - New York, NY
    Buy Workshop Ticket Join master Mixologist Junior Merino, The Liquid Chef, for a journey through ancient Mexico and experience cocktails that pay tribute to the grandfather of tequila, mezcal. Mezcal is notoriously challenging to incorporate into cocktails, but done correctly it can add an alluring smoke flavor and complexity to the glass. Merino will guide participants through the regions and varietals of this amazing spirit while providing a hands-on experience as attendees taste the culture and traditions of this olden civilization's drink of the gods.
    11:45am - 12:45pm
    Main Stage
    Sibling Rivalry: Two Styles, One Ingredient
    Bryan Voltaggio of Range - Washington, D.C.
    Michael Voltaggio of Ink - Los Angeles, CA
    Buy Workshop Ticket Join brothers and fellow chefs Bryan and Michael Voltaggio in this Main Stage presentation where they will share their culinary philosophies, styles, and techniques—and possibly a few brotherly jabs. Although both chefs are known for reconstructing familiar flavors in enturely new ways, this often ends up looking entirely different on the plate. The chefs will have just one feature ingredient to prepare in two different ways; watch as the the siblings demonstrate how their ideas and techniques merge and diverge.
    12:45pm - 1:30pm
    Main Stage
    Peruvian Pairings: Mixing the Flavors of Peru into Cocktails
    Dale DeGroff of KingCocktail.com - New York, NY
    Julian Medina of Yerba Buena - New York, NY
    Buy Workshop Ticket In recent years Peru has become a gastronomic destination where chefs and mixologists go to appreciate the distinctive blend of Spanish, African, Chinese, and Japanese influences. In this main stage presentation, Master Mixologist Dale Degroff and Chef Julian Medina will explore Peruvian cuisine and its most celebrated spirit: Pisco. DeGroff will discuss the history and production of Pisco and demonstrate three signature cocktails featuring ingredients like yuzu, Sherry, asparagus, avocado, and chili. Medina will prepare dishes that explore Peru’s traditional cuisine and flavors that are designed to pair with DeGroff’s cocktails. The two will illustrate the art of pairing food and cocktails as well as how to incorporate the flavors of Peru into a chef or mixologist’s arsenal.
    1:30pm - 2:15pm
    Main Stage
    Natura and a Day at El Bulli
    Albert Adria of Inopia - Barcelona, Spain
    Buy Workshop Ticket With over two million reservation requests a year, a meal at el Bulli is one of the most elusive in the world. In this rare multimedia presentation, renowned Pastry Chef Albert Adrià will provide a peek not just into the restaurant but behind the scenes with clips from the award-winning film “A Day at el Bulli.” Adria will offer his exclusive, intimate insight into the history, daily grind, and inspiration at el Bulli. The famed pastry chef will also share his own culinary philosophy and creative process as illustrated in Natura, the celebrated tome that artistically presents a collection of his desserts based on nature.
    Main Stage
    Mon, September 20
    7:15am - 7:30am
    Main Stage
    Welcome / Welcome Address: 2010 Culinary Trends Report: A Look Forward and Back
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    7:30am - 8:30am
    Main Stage
    Keynote Panel: Creativity: Art vs. Craft
    Dan Barber of Blue Hill - New York, NY
    Thomas Keller of The French Laundry - Yountville, CA
    David Kinch of Manresa - Los Gatos, CA
    Michael Ruhlman of Ruhlman.com - Cleveland, Ohio
    Is cooking an art, a craft, or something in between? The keynote panel for this year’s StarChefs.com International Chefs Congress will feature four individuals who weigh in at all sides of the spectrum: Dan Barber (Blue Hill), Thomas Keller (The French Laundry), David Kinch (Manresa), and writer Michael Ruhlman (The Soul of a Chef). While they may see themselves at different places on that spectrum, they all agree that successful cooking is the result of creativity and the careful balance of art and craft. Cookbook author Michael Ruhlman will moderate the discussion with Dan Barber, Thomas Keller, and David Kinch on the role of creativity in the culinary arts and the ways in which art and craft come into play. The dialogue will touch on the related tensions in the industry and will strive to bring attendees to a common ground. The panel will conclude with a discussion about the future of creativity, art, and craft in cooking, followed by a question and answer session with the audience.
    8:30am - 9:15am
    Main Stage
    Giving Art and Craft in Cooking the Royal Treatment
    Dan Hunter of Royal Mail - Dunkeld, Australia
    Coming to the main stage from Down Under, Aussie Chef Dan Hunter will share the latest Australian culinary trends and address the aesthetic of nature and how this translates to what chefs put on the plate. A protégé of Andoni Luis Aduriz, Hunter will demonstrate some of the exciting techniques he has been focusing on for the last year and will show how his cuisine appears to be driven by produce but is inspired by technique. Hunter will talk about how the location of Royal Mail (three hours outside Melbourne) and the restaurant’s garden impacts his daily work from the creative aspect to the physical labor.
    10:45am - 11:30am
    Main Stage
    Chocolate is Rock n Roll
    Bernard Lahousse of Sense For Taste - Brugge , Belgium
    Dominique Persoone of The Chocolate Line - Brugge, Belgium
    Does chocolate taste better while lying in the park on freshly cut grass? Or can the smell of rain splashing on a hot highway in Arizona influence the way you feel about chocolate? After the presentation of self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse, pralines may never taste the same. Persoone and Lahousse’s presentation combines tastes, smells, and visuals into a multi-sensorial experience that will explore how emotions and memories affect the chocolate tasting experience. Persoone will also present some of his innovative chocolate creations like the Chocolate Shooter and Chocolate Lipstick. Come along, open the box, and be prepared to experience chocolate in a completely different way.
    11:30am - 12:15pm
    Main Stage
    Simple Ingredients, Innovative Technique
    Daniel Patterson of Coi - San Francisco, CA
    In the grand debate on art vs. craft, creativity does not have to mean abandoning tradition. Tradition—the connection to people and place—is what gives food its emotional power. And understanding old ways of transforming ingredients is essential to good cooking. But imagination and creativity are what give cuisine a distinctive voice. In this main stage presentation, Chef Daniel Patterson will focus on unusual dishes that balance old and new, combining modern cooking with traditional flavors and techniques. Some dishes will use familiar ingredients in new forms, while others will highlight ancient flavors with new techniques.
    1pm - 1:45pm
    Main Stage
    Culinary Notes from the UK
    Tom Aikens of Tom Aikens Restaurant - London , England
    For UK Chef Tom Aikens cooking isn’t just a job, it’s a calling, a feeling of belonging, and a profession that challenges the mind, body, and soul. Aikens believes that food is extremely personal and is always evolving and changing. In this main stage presentation, Aikens will demonstrate a lamb dish that illustrates where he is in his own culinary evolution and that showcases his belief in treating the ingredients—from preparation to plating—as naturally as possible.
    1:45pm - 2:30pm
    Main Stage
    Nose to Tail and Farm to Table
    Normand Laprise of Toqué! - Montreal, QC, Canada
    Chef Normand Laprise believes that food is nothing without the human aspect. It is a chef’s relationship with farmers and ingredients and the influence of the people making and eating the food that puts a stamp on each dish. Join this master of the Montreal culinary scene in a main stage presentation where he will illustrate the marriage of art and craft in his cooking. Laprise will demonstrate several dishes and show how the craft of cooking (which he sees as artisanal and traditional) informs the art (which he sees as avant garde and an evolution).
    Tue, September 21
    7:20am - 8:20am
    Main Stage
    Translating Creativity from Mentor to Protégé
    Matt Hill of Charlie Palmer Steak - Washington, DC
    Christopher Lee of Huntington Social - Huntington, NY
    Charlie Palmer of Aureole - New York, NY
    Scott Romano of Charlie Palmer at the Joule - Dallas, TX
    Amar Santana of Charlie Palmer at Bloomingdale's South Coast Plaza - Costa Mesa, CA
    In this inspiring main stage presentation, legendary Chef Charlie Palmer will present a demonstration based on the theme of mentoring, with the help of four of his protégés: Matt Hill, Chris Lee, Scott Romano, and Amar Santana. Each chef will prepare different interpretations of two of Palmer's favorite ingredients, duck and foie gras, while Palmer narrates and comments on their different culinary styles. Palmer and his protégés will also compare and contrast various breeds of duck and show how their coloring and sizing differ and impact the final product.
    8:30am - 9:15am
    Main Stage
    Art Meets Craft
    Elizabeth Falkner of Corvo Bianco - New York, NY
    Gabrielle Hamilton of Prune - New York, NY
    It's not often that savory and pastry chefs get to switch places, but in this main stage presentation demolition Pastry Chef Elizabeth Falkner and offal queen Chef Gabrielle Hamilton will do just that. When these two join forces, savory meets sweet, East Coast meets West Coast, traditional meets modern, and art meets craft. Falkner and Hamilton will take familiar dishes and put new spins on them, and present a playful exploration of the myriad possibilities in a culinary meeting of the minds.
    10:45am - 11:30am
    Main Stage
    A Recipe for the Recipe: Concept Building at Blue Hill
    Dan Barber of Blue Hill - New York, NY
    Get a rare glimpse inside the mind and kitchen of one of the country's most celebrated chefs. In this exciting main stage presentation, Chef Dan Barber will discuss his culinary philosophy and illustrate through various preparations how chefs practice both an art and a craft. Barber will demonstrate several recent experiments from Blue Hill at Stone Barns' test kitchen that marry Old World ideas with new technical applications in the field and on the plate.
    11:30am - 12:15pm
    Main Stage
    Putting Soul on the Plate
    Mourad Lahlou of Aziza - San Francisco, CA
    A good chef can execute technically perfect dishes, but a great chef does much more than that—they make it so their passion and soul are revealed on the plate. This is food that is made with love and that satisfies the palate and nourishes the spirit like nothing else. Join the prince of modern Moroccan cuisine, Chef Mourad Lahlou, for this dynamic main stage presentation. He will demonstrate a selection of his signature dishes that combine Moroccan ingredients with modern techniques, like CVaped squab with ras el hanout, sunchoke porridge, mushrooms, and hibiscus. Lahlou will explore the esoteric nature of translating the passion of a chef to his/her food.
    1pm - 1:45pm
    Main Stage
    La Revolution Surrealiste
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    In this engaging multimedia main stage presentation, Pastry Chef Jordan Kahn will draw parallels between art, the subconscious, and culinary inspiration. He will discuss surrealism and how the elements of surprise, unexpected juxtapositions, and non sequitur often found in surrealist works can be applied to pastry. Kahn, known for his off-the-wall desserts, will explore the surrealist technique of automatic drawing (in which the hand is allowed to move randomly across the paper) and illustrate how this process of expressing the subconscious can be used by chefs, pastry chefs, and beyond. Inspired by three artists in particular (Salvador Dalí, Frederic Chopin, and Mark Rothko), Kahn will demonstrate the plating of three dishes from start to finish while discussing his artistically-driven culinary philosophy.
    1:45pm - 2:30pm
    Main Stage
    It’s All in the Technique: Harnessing the Potential of an Ingredient
    Martín Berasategui of Martín Berasategui - Lasarte - Oria, Spain
    Forty years in the kitchen can make you rethink classic techniques. For his main stage presentation, famed Basque Chef Martín Berasategui brings the experience and creativity of a Spanish culinary mastermind to the table for his take on low-temp vacuum cooking. He will present two recipes (one featuring octopus and one with bacon) that demonstrate how his low-temp cooking technique maintains the desired texture and opens up flavor possibilities for his beloved Spanish ingredients. Although the technique is nothing new, this presentation will offer new applications and ideas for its use. By selecting the right technique for each dish component, Chef Berasategui illustrates how chefs can harness the full potential of their ingredients and elevate their dishes.
    Wed, September 22
    8:15am - 9am
    Main Stage
    Behind the Scenes at Luques, AOC, and Tavern
    Suzanne Goin of Tavern - Los Angeles, CA
    In this main stage presentation, Chef Suzanne Goin will prepare some of her iconic comfort French dishes and discuss her classically-driven approach to California cuisine. This James Beard-nominated chef isn’t just an accomplished cook, she’s also a wildly successful restaurateur who continues to grow her mini-empire even in a recession. Goin will share bits of wisdom and provide attendees with an inside peak into her three restaurants, Luques, AOC, and her latest endeavor Tavern and provide insight into her inspiration and how she keeps things fresh from year to year.
    10:30am - 11:15am
    Main Stage
    Kiwi Cuisine: New Zealand’s Avant Garde
    Michael Meredith of Merediths - Auckland, New Zealand
    From King salmon to venison to produce, Kiwi Chef Michael Meredith’s cuisine highlights the best of New Zealand’s growing repertoire of high-end products. In this main stage presentation, Meredith will demonstrate his culinary philosophy of using the finest ingredients with the latest techniques. Meredith will showcase some of the latest innovations from his namesake restaurant and illustrate how great product can inform sensational cuisine.
    11:45am - 12:45pm
    Main Stage
    Sibling Rivalry: Two Styles, One Ingredient
    Bryan Voltaggio of Range - Washington, D.C.
    Michael Voltaggio of Ink - Los Angeles, CA
    Join brothers and fellow chefs Bryan and Michael Voltaggio in this Main Stage presentation where they will share their culinary philosophies, styles, and techniques—and possibly a few brotherly jabs. Although both chefs are known for reconstructing familiar flavors in enturely new ways, this often ends up looking entirely different on the plate. The chefs will have just one feature ingredient to prepare in two different ways; watch as the the siblings demonstrate how their ideas and techniques merge and diverge.
    12:45pm - 1:30pm
    Main Stage
    Peruvian Pairings: Mixing the Flavors of Peru into Cocktails
    Dale DeGroff of KingCocktail.com - New York, NY
    Julian Medina of Yerba Buena - New York, NY
    In recent years Peru has become a gastronomic destination where chefs and mixologists go to appreciate the distinctive blend of Spanish, African, Chinese, and Japanese influences. In this main stage presentation, Master Mixologist Dale Degroff and Chef Julian Medina will explore Peruvian cuisine and its most celebrated spirit: Pisco. DeGroff will discuss the history and production of Pisco and demonstrate three signature cocktails featuring ingredients like yuzu, Sherry, asparagus, avocado, and chili. Medina will prepare dishes that explore Peru’s traditional cuisine and flavors that are designed to pair with DeGroff’s cocktails. The two will illustrate the art of pairing food and cocktails as well as how to incorporate the flavors of Peru into a chef or mixologist’s arsenal.
    1:30pm - 2:15pm
    Main Stage
    Natura and a Day at El Bulli
    Albert Adria of Inopia - Barcelona, Spain
    With over two million reservation requests a year, a meal at el Bulli is one of the most elusive in the world. In this rare multimedia presentation, renowned Pastry Chef Albert Adrià will provide a peek not just into the restaurant but behind the scenes with clips from the award-winning film “A Day at el Bulli.” Adria will offer his exclusive, intimate insight into the history, daily grind, and inspiration at el Bulli. The famed pastry chef will also share his own culinary philosophy and creative process as illustrated in Natura, the celebrated tome that artistically presents a collection of his desserts based on nature.
    Savory Hands-On Workshop
    Mon, September 20
    5am - 6am
    Savory Hands-On Workshop
    London Calling
    Tom Aikens of Tom Aikens Restaurant - London , England
    For UK Chef Tom Aikens cooking isn’t just a job, it’s a calling, a feeling of belonging, and a profession that challenges the mind, body, and soul. Aikens believes that food is extremely personal and is always evolving and changing. In this hands-on workshop, participants will have the opportunity to get up close and personal with this London culinary luminary. Aikens will work alongside attendees to create dishes using fresh, high quality ingredients like New Zealand King Salmon that showcase his belief in treating the ingredients—from preparation to plating—as naturally as possible.
    5am - 6am
    Savory Hands-On Workshop
    Sustainability Under Pressure: Sous Vide Seafood
    Rick Moonen
    Join champion of sustainable seafood Chef Rick Moonen in this hands-on workshop that combines his passions for ecologically conscious cooking and sous vide. Traditional cooking methods can leave fish dry, bland, or over or undercooked. Moonen will illustrate the beauty of cooking seafood of all kinds using the sous vide method, and demonstrate how it improves the texture and flavor of fish. He will also share the latest information on sustainable seafood and discuss the role chefs play in determining what the future will be for both wild-caught and farmed fish.
    6:10am - 7:10am
    Savory Hands-On Workshop
    There Will Be Blood: Cooking with Life’s Essential Liquid
    Brad Farmerie of PUBLIC - New York, NY
    Boudin noir is a delicacy that reaches back more than 2000 years to a time-tested technique of transforming blood into food. Blood is a viable and renewable animal resource, and despite being a historical dish, boudin noir has become a modern symbol of today’s “waste not, want not” mantra of cooking. In this hands-on workshop, Chef Brad Farmerie will demonstrate a number of dishes from around the world that highlight blood, including boudin noir, black pudding, and Taiwanese blood rice cakes. Farmerie will explain why pig and venison blood are preferable to cow blood and will teach participants how to add blood to their arsenal of ingredients.
    Tue, September 21
    5am - 6am
    Savory Hands-On Workshop
    The Latest Culinary Trends from Down Under
    Dan Hunter of Royal Mail - Dunkeld, Australia
    In this hands-on workshop Aussie Chef Dan Hunter will share the latest culinary trends from Down Under. By addressing the aesthetic of nature Hunter will demonstrate how this translates to what chefs put on the plate. A protégé of Andoni Luis Aduriz, participants will have the chance to work intimately with Hunter as he executes some of the exciting techniques he has been focusing on for the last year.
    5am - 6am
    Savory Hands-On Workshop
    The Original Sous Vide: Poulet en Vessie
    Gavin Kaysen of Café Boulud - New York, NY
    Sous vide using thermo-circulators and vacuum sealers may be all the rage among chefs these days, but before there was sous vide there was en vessie. In this hands-on workshop, Café Boulud’s Gavin Kaysen will demonstrate the original sous vide. This traditional process— originally cooked up by French master Chef Fernand Point— requires the meat to be cooked with liquid in a pig's bladder and was once the preferred method among chefs to seal in moisture and flavor in poultry. Kaysen will prepare Poulet en Vessie and demonstrate how this classic technique set the stage for today's modernized water-bath cooking techniques.
    6:10am - 7:10am
    Savory Hands-On Workshop
    The Pig Whisperer: Working Magic with Pork
    Normand Laprise of Toqué! - Montreal, QC, Canada
    Join this master of the Montreal culinary scene and his chef de cuisine Charles-Antoine Crete in a hands on workshop where they will work with one of their favorite ingredients, Canada pork. Laprise will butcher a pig and demonstrate his iconic uses for off-cuts, like his immensely popular Oreilles de Crisse, a traditional Quebec dish of deep fried smoked pork jowls topped with maple syrup.
    Wed, September 22
    5am - 6am
    Savory Hands-On Workshop
    Fatto in Casa: The Texture and Tooth of Extruded Pasta Italiana
    Dante de Magistris of Restaurant Dante - Cambridge, MA
    Anyone can make pasta, but can you make it so an Italian would want to eat it? In this hands-on interactive demonstration, prince of pasta Chef Dante de Magistris will show participants how to make pasta the Italian way. de Magistris will explain how different flours affect the texture of pasta and demonstrate the correct use of a pasta extruder for a variety of shapes and high-volume production. Attendees will gain a thorough understanding of flours, extrusion for fresh and dried pasta, and, most importantly, learn how to get the tooth just right.
    5am - 6am
    Savory Hands-On Workshop
    Iberian Rhapsody: Modern Rustic
    George Mendes of Aldea - New York, NY
    Chef George Mendes' menu at Aldea features a mix of rustic cuisine and haute dishes made modern with the occasional help of hydrocolloids. In this hands-on workshop, Mendes will team up with olive oil expert Alfonso Fernandez to showcase Iberian ingredients and Mendes’ modern rustic cuisine. Alfonso will lead a tasting of different varietals of Spanish olive oil while Mendes demonstrates their myriad culinary applications.
    6:10am - 7:10am
    Savory Hands-On Workshop
    Viva la Plancha
    Jamie Bissonnette of Toro - Boston, MA
    Quickly cooking ingredients over high heat isn't just efficient; done well it also locks in flavors and textures and can be one of the simplest, most effective cooking methods in a chef's arsenal. In this hands-on workshop, Chef Jamie Bissonnette of Boston's celebrated Toro and Coppa will demonstrate the versatility of cooking “á la plancha”—on a giant griddle capable of reaching extremely high temperatures. Bissonnette will focus on tapas that utilize Spanish ingredients and have his own characteristic spin.
    Savory Demo
    Mon, September 20
    5am - 6am
    Savory Demo
    Chill Out Like a Pro: Advanced Techniques with Liquid Nitrogen
    Bryan Voltaggio of Range - Washington, D.C.
    It’s clear, odorless, tasteless, and it freezes foods at lightning speed. Liquid nitrogen is an undeniably fun kitchen toy—but more than that, it’s a useful tool for creating a slew of cool (pun intended), unusual textures. The extreme cold (-320°F, to be precise) means that the liquid freezes so quickly that ice crystals don’t have time to form—it also means that you have to use extreme care when playing with this potentially dangerous substance. Join Chef Bryan Voltaggio for this in-depth workshop on advanced techniques with liquid nitrogen. Voltaggio will use liquid nitrogen and the Irinox Blast Chiller to demonstrate a variety of applications for keeping it cool in your kitchen and making the most out of these tools.
    6:10am - 7:10am
    Savory Demo
    Poetry on the Plate: Modern Kaiseke
    Masato Nishihara of Kajitsu - New York, NY
    Makoto Okuwa of Sashi - Manhattan Beach, CA
    Noriyuki Sugie of IRONNORI - San Francisco, CA
    Isao Yamada of Brushstroke - New York, NY
    Kaiseki is a style of Japanese cooking that expresses the kisetsu, or season. It brings nature to the plate and offers diners the gift of the season. In this dynamic, interactive demonstration, five chefs, who all trained at or were inspired by the seminal Japanese kaiseki restaurant Kitcho, will each offer their perspective on kaiseki and the components that make it one of the world’s most enduring and iconic cuisines. Their group presentation will cover the art and philosophy of kaiseki and the role of sushi, vegetables, and presentation according to varying interpretations.
    Tue, September 21
    5am - 6am
    Savory Demo
    Cooking with Essential Oils
    Daniel Patterson of Coi - San Francisco, CA
    Essential oils are the most intense, evocative expression of a plant— and the most surprising. They can reveal a complexity of flavor not accessible through normal cooking techniques. In this interactive demonstration, Chef Daniel Patterson will describe what essential oils are, and cover the basics of using them in cooking and drinks. Participants will have a chance to see for themselves the affects of the oils in sauces, vinaigrettes, baked goods, ice creams and sorbets, and drinks. The focus will be on using the oils discretely, as accent notes and to amplify certain aromas.
    6:10am - 7:10am
    Savory Demo
    The Low Down on Low Temp Cooking
    Ken Oringer of Toro NYC - New York, NY
    Sous vide is a hugely versatile technique that can be employed for the sake of consistency, to create specific textures, or simply for the benefit of presentation. In this interactive demonstration, Chef Ken Oringer will showcase sous vide techniques as used in his acclaimed Boston restaurant Clio. Highlighting Australian lamb belly as one example, Oringer will show the versatility of sous vide cooking: the results it can achieve; the effect it has on different ingredients; and the different reasons to use it.
    Wed, September 22
    5am - 6am
    Savory Demo
    Porcelain Canvas: Eating with Your Eyes
    Michael Voltaggio of Ink - Los Angeles, CA
    Chef Michael Voltaggio has been making waves with his out-of-the-box approach to modern cuisine, which is as much about the creative use of ingredients as it is about how he showcases them on the plate. In this workshop Voltaggio will offer his perspective on the art of presentation and will show how the plate can become a canvas. Voltaggio will display his plating style and explain his views on the role of the chef as an artist, from the creative process to the moment the dish arrives in front of the guest. He will discuss the importance of selecting the right plate and how the style of plate can impact the overall effect.
    6:10am - 7:10am
    Savory Demo
    The Put-By System: Locavore Year Round
    Tory Miller of L'Etoile - Madison, WI
    How can a chef in Madison, WI be a locavore year round? In this interactive demonstration, Chef Tory Miller of L’Etoile will share his tips and techniques for preserving summer’s bounty for use throughout the year. Miller will highlight the Irinox blast chiller and illustrate how this modern piece of equipment maintains the integrity of products, preserving produce and cheese so they are as good as new upon thawing. Miller will offer samples of items he has put-by and show how they can be used just as fresh ingredients would. Participants will leave the session inspired and equipped to start stocking up and putting by their ingredients for use 12 months out of the year.
    Pastry Hands-On Workshop
    Mon, September 20
    6:10am - 7:10am
    Pastry Hands-On Workshop
    Updating the Pastry Chefs Arsenal
    Jimmy MacMillan of JMPUREPASTRY - Chicago, Illinois
    Whether pastry chefs practice an art or a craft, the goal remains the same: to offer an exceptional flavor and taste experience. In this dynamic presentation Pastry Chef Jimmy MacMillan will illustrate his belief that while both kinds of pastry are valid, an artistic dessert combines the familiar with the rare, to create a new, exciting experience. In order to do this, pastry chefs working in the artistic style must update their arsenal with innovative techniques and equipment that allow them to progress. MacMillan will utilize tools like the Bravo Executive, Vitamix blenders, and other high and low-tech toys to demonstrate how they can save chefs time while simultaneously allowing them to create a new cuisine.
    9am - 10am
    Pastry Hands-On Workshop
    A Coloristic Use of the Dissonance
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    In this engaging multimedia hands-on workshop, Pastry Chef Jordan Kahn will draw parallels between art, the subconscious, and culinary inspiration. Kahn, known for his off-the-wall desserts, will explore surrealist techniques and illustrate how expressing the subconscious can be used by chefs, pastry chefs, and beyond. Don’t miss this opportunity to work side-by-side with Kahn as he illustrates his artistically-driven culinary philosophy.
    Tue, September 21
    6:10am - 7:10am
    Pastry Hands-On Workshop
    Apples in the Big Apple
    Patrice Demers of Les 400 Coups - Montreal, Canada
    Join Quebecois Pastry Chef Patrice Demers in this hands-on pastry workshop for an intimate look into the mind of a pastry whiz kid. Demers, who didn’t even like sweets as a child and prefers to end a meal with something light, will expound upon his pastry philosophy that revolves around a few basic principles: acid, fresh fruit, bright flavors, and balance. Demers will take a dessert-staple, the apple—a fruit fit for fall—and demonstrate two dishes that illustrate deviations on classic apple desserts. He will show how apple cider can be applied to desserts to provide acid, balance, and flavor.
    9am - 10am
    Pastry Hands-On Workshop
    The Art of Artisan Pastry
    Mindy Segal of HotChocolate - Chicago, Illinois
    From the name of her restaurant (HotChocolate) to her nostalgic desserts, everything about Chicago-based Pastry Chef Mindy Segal is imbued with comfort. In this hands-on pastry workshop, Segal will talk about the art of pastry, the craft of beer, and the intersection of the two. She will demonstrate her take on a revisited red velvet cake (with a recipe that calls for beer) and discuss her pastry philosophy and how to successfully create a re-imagined dessert with a contemporary twist.
    Wed, September 22
    6:10am - 4:57pm
    Pastry Hands-On Workshop
    Some Like It Cold
      6:10am - 7:10am
      Pastry Hands-On Workshop
      Something Saucy
      Keegan Gerhard of D Bar Desserts - Denver, CO
      Any pastry chef looking to diversify their arsenal of equipment and techniques will want to attend this fun, hands-on workshop with TV host and world-respected Pastry Chef Keegan Gerhard. With a special emphasis on the Carpigiani Pastochef, Gerhard will guide participants through getting the most out of their machine, using the best quality ingredients for the most successful final product, and coming up with innovative flavor combinations to excite the palate. The Pastochef machines blend, cook, heat, cool, and tempers chocolate for the production of assorted filled chocolates, confection of cakes, almonds, fruit jellies, ice cream mix and shakes, béchamel, and sauces. Gerhard will demonstrate an assortment of preparations and techniques that showcase the capabilities of the machine, including pastry creams, savory creams, ice cream, and sorbet.
      9am - 10am
      Pastry Hands-On Workshop
      Chocolate and the Science of Food Pairings
      Bernard Lahousse of Sense For Taste - Brugge , Belgium
      Dominique Persoone of The Chocolate Line - Brugge, Belgium
      Get up close and personal with self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse in this interactive workshop and tasting session. Lahousse will present Belcolade’s scientific Cyrano method of tasting chocolate that, similar to a wine tasting, relies on aromas to identify the flavour profile of chocolate. Persoone will complement this with a selection of his chocolates and products from around the world for participants to sample. He will discuss the places he’s visited, where the chocolate came from, and how location affects the taste of chocolate in the same way it lends terroir to wine. After this session tasting chocolate will never be the same again.
      Mixology
      Mon, September 20
      8:30am - 9:45am
      Mixology
      Shaking Up Mixology with the Latest Toys
      Dave Arnold of Museum of Food and Drink - New York, New York
      Nils Norén of The International Culinary Center - New York, NY
      Instructors Dave Arnold and Nils Norén of The French Culinary Institute are constantly looking for new ways to incorporate advanced technology in the kitchen, but now they’re furthering their techno-reach to include the bar. In this hands-on workshop, the well-known distilling daredevils will share their experiments and exploits in their latest passion, mixology. Participants will explore new cocktail techniques like clarification, carbonation, rotary evaporation, and centrifugation. Topics from dilution and ice to shaking, stirring, and batching will be also covered and attendees will have the opportunity to play with all the latest culinary toys behind the bar.
      11:30am - 12:45pm
      Mixology
      Island Revolution
      Richard Boccato of PKNY - New York, NY
      Giuseppe Gonzalez of PKNY - New York, NY
      Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
      From the Caribbean islands to the isle of Manhattan, tiki drinks are undergoing an island revolution as mixologists look to dig up cocktails from Trader Vic’s and beyond. In this unusual and stimulating meeting of the minds, Painkiller Mixologists Richard Boccato and Guiseppe Gonzalez will combine forces with Jean Georges Pastry Chef Johnny Iuzzini to bring a culinary emphasis to classic cocktails. Together with participants they will apply Iuzzini’s modern cooking techniques—liquid nitrogen, carbonation, sous vide, and more—with Boccato and Gonzalez’s historical knowledge and mixology background for a fun, fresh take on tiki.
      1:15pm - 2:30pm
      Mixology
      Cocktails by Subtraction
      Derek Brown of Mockingbird Hill - Washington, DC
      There’s nothing like a cold, dry martini that’s just the right balance between two ingredients. And the Gin Rickey is so simple but immensely satisfying and refreshing. But when done well these cocktails are great examples of how proper technique and ingredient choices can elevate a drink. In this workshop, Mixologist Derek Brown will demonstrate the philosophy of cocktails by subtraction and how supposedly simple classics can be the hardest to get right. He will also discuss cocktail writer David Embury’s theory of “Roll Your Own,” which explores a few basic formulas that all cocktails are derived from.
      Tue, September 21
      7:30am - 8:45am
      Mixology
      House-Made
      Jackson Cannon of Eastern Standard - Boston, MA
      With the recession and the simultaneous saturation of the cocktail market it can be a challenge for establishments to stand apart and survive. In this hands-on mixology workshop, veteran Mixologist Jackson Cannon will illustrate how making bar ingredients in-house can distinguish your bar program and provide added value to cocktails. Cannon will teach participants how they can successfully make their own bitters, vermouth, tinctures, and essences in-house and and in large enough batches to bring their bar program from artful to artisinal.
      7:30am - 4:57pm
      Mixology
      The Anatomy of a Cocktail Menu
      Lucas Paya
      11am - 12:15pm
      Mixology
      The Logic of Liqueurs
      Jim Meehan of PDT - New York, NY
      Liqueurs—which have gotten a bad rap in recent years—are in the midst of a mixology renaissance. In this hands-on workshop, cocktail maven Jim Meehan of New York’s preeminent speakeasy PDT will talk about the range of liqueurs available and demonstrate their use in cocktails. Participants will taste myriad classic citrus, herbal, nut, seed, and floral liqueurs and classify them based on proof, sweetness, base distillate, and origin. Meehan will go over each liqueurs’ affinity with other cocktail ingredients and how to go about mixing them using classic cocktails as a template.
      Wed, September 22
      7:30am - 8:45am
      Mixology
      Bringing Home the Bacon: Fat Washing and Other Infusions
      Don Lee
      From buttered rum to bacon-infused bourbon, and raspberry vodka to jalapeño tequila, alcoholic infusions are an easy way to add mystique, appeal, and perceived value to spirits. But there’s nothing worse than an infusion gone awry; there’s an art to subtly flavoring alcohol with other ingredients. In this hands-on mixology workshop, Mixologist Don Lee—the first who dared to add bacon fat to bourbon while at PDT—will blend history and science to show participants a variety of infusions with an emphasis on the technique of fat washing. Attendees will learn how to apply a standard method for infusions and leave inspired to create their own as a way to differentiate and elevate their bar programs.
      11am - 12:15pm
      Mixology
      Smoke Gets in Your Glass: Mezcal in Mixology
      Junior Merino of The Liquid Chef - New York, NY
      Join master Mixologist Junior Merino, The Liquid Chef, for a journey through ancient Mexico and experience cocktails that pay tribute to the grandfather of tequila, mezcal. Mezcal is notoriously challenging to incorporate into cocktails, but done correctly it can add an alluring smoke flavor and complexity to the glass. Merino will guide participants through the regions and varietals of this amazing spirit while providing a hands-on experience as attendees taste the culture and traditions of this olden civilization's drink of the gods.
      Wine
      Mon, September 20
      6:30am - 7:45am
      Wine
      Dynamic Duo: When Chef and Somm are One
      William Bradley of Addison - San Diego, California
      Jesse Rodriguez of Addison - San Diego, California
      Grand Del Mar Wine Director Jesse Rodriguez and Chef William Bradley work closely together to create a symbiotic relationship between the food and the wine at Addison. The relationship they’ve developed over the years of working together has made for an exceptional dining experience for their customers, and serves as a model for other chefs and sommeliers who want to take their food and wine programs to the next level. Bradley and Rodriguez will show off a few food and wine pairings and discuss their process, from training front- and back-of-the-house staff to bringing their collaboration to the guests.
      11:30am - 12:45pm
      Wine
      A Blind Exploration of the Many Faces of Syrah
      Geoff Kruth of The Farmhouse Inn and Restaurant - Forestville, CA
      From lush and complex to bold and jammy, Syrahs offer some of the greatest expressions of terroir in the wine world. In this Syrah symposium, Master Sommelier Geoff Kruth will lead participants through a blind tasting of the many faces of Syrah with everything from geeky, small, cool climate California producers to Australia and New Zealand varieties. Attendees will be challenged to rethink their preconceptions and see where the Old World meets the New.
      Tue, September 21
      6:15am - 7:30am
      Wine
      Biodynamic, Sustainable, and Organic: Wines with a Conscience
      Pascaline Lepeltier of Rouge Tomate - New York, NY
      Although sustainability is seeing its time in the culinary spotlight, winemaking— a craft steeped in tradition— has been a bit behind on this front. In this wine tasting seminar, Rouge Tomate’s Sommelier Pascaline Lepeltier will provide an in-depth look at biodynamic, natural, and organic wines. She will discuss sustainable winegrowing methods, how this affects the taste and feel of the wine, and the responsibility of sommeliers to make the decision to put wines with a conscience on their lists. And if that isn’t enough to prove her point, Lepeltier will lead a tasting of sustainably grown and processed wines to show what a difference eco-friendly land makes on the expression of terroir.
      11:30am - 12:45pm
      Wine
      The Unparalleled Pairing: Beer, Cheese, and the Confluence of Flavor
      Greg Engert of Birch & Barley - Washington, DC
      Join Beer Sommelier Greg Engert, of Washington, DC’s Birch & Barley and ChurchKey as he discusses what wine experts have clandestinely noted for some time now: that beer and cheese constitute the quintessence of food and beverage pairing. Engert will examine the artisanal aspects of hand-crafted beer and cheese, and reveal the myriad ways that these authentically flavorful products dovetail for an enhanced culinary experience. Particular attention will be paid to the vast pairing possibilities of Belgian ales, as well as to the bourgeoning appreciation for the gastronomic character of artisanal beer.
      1:15pm - 2:30pm
      Wine
      Writing Successful Wine Programs at All Levels
      Jesse Rodriguez of Addison - San Diego, California
      Join French Laundry alum, Sommelier Jesse Rodriguez in this practical look at writing successful wine programs on all levels. From building a banquet department that has cool wines and makes money to the business of scheduling your day, Rodriguez will get into the rudiments of running a beverage program and will offer tips for sommeliers, nascent to expert, to up the ante.
      Wed, September 22
      6:10am - 7:10am
      Wine
      A Brave New World of New Zealand Wine
      Geoff Kruth of The Farmhouse Inn and Restaurant - Forestville, CA
      In this wine tasting seminar, Master Sommelier Geoff Kruth will show how there is far more to New Zealand wines than Sauvignon Blanc. He will take participants on a guided tour of New Zealand's great (and often lesser-known) wine regions and will lead a tasting of different styles and grape varietals from this New World of wine. This regional look at New Zealand wines will be an eye-opening experience for any sommelier with an open mind.
      11am - 12:15pm
      Wine
      Rediscovering Riesling
      Paul Grieco of Hearth - New York, NY
      From bone-dry to unctuously sweet, from minerally to fruity, Sommelier Paul Grieco believes Riesling to be the noblest of all grapes. He’s such a nut for this wine that he has instituted the Summer of Riesling at his wine bars Terroir and Hearth, where the only white wines offered by the glass are—you guessed it—Riesling. In this wine tasting seminar, Grieco brings his passion for the aromatic grape to participants through an exploration of the different expressions, terroir, moods, and tastes of Riesling. Through tasting wines from around the world, attendees will experience firsthand just how terroir-expressive Reisling can be.
      Business
      Mon, September 20
      5am - 6am
      Business
      Pick the Brain of a Mastermind Restaraunteur
      Richard Melman of Lettuce Entertain You Enterprises - Chicago, Illinois
      As founder and chairman of Lettuce Entertain You Enterprises, restaurateur Richard Melman knows a thing or two about running a business. With over 80 restaurants around the world, 55 working partners, and 6,000 employees, Melman has developed a core set of beliefs that are at the heart of his success—namely, to train, develop, and keep happy those who work for him. Don’t miss this once in a lifetime opportunity to ask questions directly to an operations mastermind. Come prepared with specific questions from the nitty gritty daily grind to the philosophical.
      5am - 6am
      Business
      Pop-Ups: Bootstrapping in a Tough Economy
      Josh Ozersky of Ozersky.TV - New York, NY
      Joshua Skenes of Saison - San Francisco, CA
      Noriyuki Sugie of IRONNORI - San Francisco, CA
      From clandestine supper clubs to semi-permanent eateries, pop-ups have become the trend dujour for both diners and chefs. By co-opting unused or underutilized kitchens in loft spaces, cafes, museums, or other restaurants, pop-ups give chefs the opportunity to experiment and take risks without the prohibitive overhead that makes opening a brick and mortar space so challenging. Whether as an extra revenue stream, an artistic statement, or as a way to test out a new concept, pop-ups can be just the ticket for a chef in the red. Join pop-up veterans Joshua Skenes and Noriyukie Sugie in this business panel moderated by food authority Josh Ozersky to learn all the ins and outs of popping up. They will cover finding a space, successful marketing, going full time, and will offer other practical advice for anyone who has considered starting a pop-up.
      6:10am - 7am
      Business
      How to Make It: The 2010 StarChefs.com New York Rising Stars
      The 2010 New York Rising Stars of StarChefs.com - Brooklyn, NY
      This year’s New York Rising Stars award winners will come together to share their version of what works and what doesn’t—what they regret and what they’d do all over again—in a candid, informative, and often entertaining “How to Make It” chefs panel. The path of each chef is different and so are their destinations. But they all share ambition, an uncompromising palate, a defined sense of culinary identity, pride in their work, and a timely concept. In lieu of a clear roadmap to success, they’ll instead offer their humorous industry anecdotes, trying times, and passionate perspectives, leaving their audience inspired to get back to their kitchens and do what they do best: make it.
      Tue, September 21
      5am - 6am
      Business
      The First Brigade: America’s French Culinary Trailblazers in Focus
      Dorothy Hamilton of The International Culinary Center - New York, NY
      Georges Perrier of Le Bec-Fin - Philadelphia, PA
      Alain Sailhac of The International Culinary Center - New York, NY
      Andre Soltner of The International Culinary Center - New York, NY
      It’s not that America was a total culinary wasteland before the arrival of fine French food—but it was close. In this panel moderated by Dorothy Hamilton founder of The French Culinary Institute, French trailblazers Georges Perrier, Alain Sailhac, and Andre Soltner will reflect on their journey from France to the US, and their impact as culinary pioneers. As chef/owners at the paragons of fine dining (Le Cirque, Lutèce, and Le Bec-Fin) these three have paved the way for younger chefs and bridged the gap between art and craft. From their classically trained predecessors to the current generation of artistically inclined pseudo-celebrity chefs, Perrier, Sailhac, and Soltner have made a stand for quality and brought thoughtful dining to the forefront of the American pyche.
      6:10am - 7:10am
      Business
      How New Media Can Make or Break Restaurants
      Antoinette Bruno of StarChefs.com - Brooklyn, NY
      Corby Kummer of The Atlantic - Washington, DC
      Francis Lam of Salon.com - New York, NY
      Ed Levine of Serious Eats - New York, NY
      Marcus Samuelsson of Red Rooster Harlem - New York, New York
      Anthony Susi of W Hotel Union Square New York - New York, NY
      At no other time has the old adage ‘everyone’s a critic’ rung so true as now. In the last two decades, the culinary power structure has transitioned from a gourmet oligarchy to an all-out foodie revolution. Popular sources like Yelp, Eater, Serious Eats, and Grub Street have leveled the playing field, so to speak, making for a more democratic approach to tastemaking. With diners tweeting, blogging, and commenting on their every waking moment (and meal) in real time, chefs and restaurateurs have had to treat every customer as a restaurant critic. Don’t miss this exciting exchange between new media representatives and accomplished food writers Corby Kummer, Francis Lam, and Ed Levine and Chefs Marcus Samuelsson and Tony Susi. Compare perspectives on the consumer as reviewer, learn how to garner (or combat) negative reviews, and hear about how new media can make or break a restaurant.
      Wed, September 22
      5am - 6am
      Business
      Quality in Quantity: The Art of Running a Thriving High Volume Restaurant
      Mark Andelbradt of MDA Culinary Management - Philadelphia, PA
      Franklin Becker of The Little Beet - New York, NY
      Will Blunt of StarChefs.com - Brooklyn, NY
      Scott Boswell of Stella! - New Orleans, Louisiana
      Cooking mass quantity doesn’t have to mean sacrificing quality—it just means being more attentive to the details and knowing when to treat ingredients simply. In this business seminar moderated by Will Blunt of StarChefs.com, Chefs Mark Andelbradt, Franklin Becker, and Scott Boswell will share their experiences working in successful high volume restaurants around the country and offer advice on how to run them effectively. They will discuss how to cope with labor challenges, the systems they have in place, the ingredients and methods they employ, and the ways that they cope with 2,500-plus covers a week.
      6:10am - 7:10am
      Business
      Keeping Lawyers Out of Your Kitchen
      Debra Guzov of Guzov Ofsink, LLC - New York, NY
      Brenda Steers of City and Suburban Lifestyles - Purchase, NY
      Owning a restaurant may seem glamorous but anyone who works in a kitchen knows that the reality of successfully running an establishment can be fraught with challenges. From food safety to contracts, and from sexual harassment to trade secrets, chefs and restaurateurs face a myriad of issues on a daily basis. In this practical business seminar, lawyer Debra Gusov and insurance expert Brenda Steers will share their knowledge and advice on how to keep lawyers out of your kitchen. They will address limiting liability in connection with direct importation of foods and food preparation, avoiding workplace discrimination and sexual harassment, dealing with intellectual property issues, techniques to prevent litigation, and much more.