6th Annual StarChefs.com
International Chefs Congress Schedule

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    Sun, October 2
    Mon, October 3
    Tue, October 4
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    Main Stage
    Savory
    Pastry
    Mixology
    Wine
    Business
    * Click presentation titles for more details
    Sun, October 2
    8am - 10:45am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 1
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    The 2nd Annual StarChefs.com International Pastry Competition is set to hit the Main Stage floor of the ICC for threedays of floury, sugary, whirlwind pastry battle. Johnny Iuzzini of Jean Georges and “Top Chef: Just Desserts” is once again taking the helm as Executive Pastry Chef of the competition, guiding the sophomore class of 20 top-tier pastry competitors through a battle unlike any other. For Round 1, chefs will craft pre-desserts with the Bravo Trittico 18 Ice Cream Machine, a pantry of sweet ingredients, and unbridled creativity.
    9am - 10am
    Savory
    Demo
    Cutting Kaiseki
    Isao Yamada of Brushstroke - New York, NY
    Chef Isao Yamada is currently heading up David Bouley’s kaiseki-oriented Brushtroke. And in his hands-on workshop, Yamada will use Yanagi and Usuba-style knives to explain and showcase the various kaiseki techniques for cutting vegetables and fish. Not only will he discuss the differences between Japanese and Western knives, but he will demonstrate how important precision knife cuts are to the fundamentals of Japanese kaiseki, in terms both practical and philosophical.
    9am - 10am
    Pastry
    Le Pain Non-Quotidien
    Tim Healea of Little T American Baker - Portland, OR
    Part craft, science, math, and mystery, bread has been with us since the cradle of civilization, but its mastery is often elusive. In a hands-on workshop that will cover both the basics and the nuances of bread-baking, Pastry Chef Tim Healea will share his dozen-plus years of experience—and hard-earned baker’s intuition—in the baking (and command) of bread.
    9am - 10am
    Business
    Where Chefs Perform: Evoking the Sixth Sense in Kitchen Design
    Samuel Bradner of The Peregrine Group - Rumford, RI
    Jimi Yui of YuiDesign - Takoma Park, MD
    The kitchen is the soul of a restaurant and the stage where chefs perform. It’s around this concept that award-winning Kitchen Designer Jimi Yui of YuiDesign has cultivated his philosophy. With 30 years experience designing for the likes of Mario Batali, Morimoto, and Nobu, Yui—along with Developer Samuel Bradner of the Peregrine Group—will share practical lessons on how chefs can realize their vision through a well-designed kitchen. He’ll teach attendees how to evoke the Sixth Sense through design that is practical, efficient, cost-effective, and creative.
    9am - 10am
    Savory
    Hands-On
    Union and Disparity: Combinations that Stimulate the Mind and Palate
    Jonathan Benno of Lincoln - New York, NY
    Classic preparation methods call for pork belly and octopus to be braised at a low temperature until tender. But in his hands-on workshop, Chef Jonathan Benno will use combi oven and sous vide technology to impart flavors traditionally achieved by braising, transforming two seemingly disparate proteins into one harmonious and technique-driven dish.
    10am - 11:15am
    Wine
    Iberian Blood and Curd: Pairing Wines and Cheeses of Spain
    Enric Canut of CCI Consultores Alimentarios - Barcelona, Spain
    Kerin Auth of Olé Imports - New Rochelle, NY
    Wine and cheese, both derived from fermentation, are two of the most worshiped foods created by humans, and together make up a divine hallmark of Spanish cuisine. And while they are often marvelously matched, wine and cheese pairings are not always successful, and can even do disservice to the products involved. In their wine tasting workshop, Cheese Expert and Writer Enric Canut and Sommelier Kerin Auth will demonstrate how, when paired properly, Spanish wines and cheeses reach the sublime, together.
    10:10am - 11:10am
    Business
    How to Make It Panel
    The 2011 New York Rising Stars of StarChefs.com - Brooklyn, NY

    This year’s StarChefs.com 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, and pride in their work. In lieu of a clear roadmap to success, they’ll offer 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 happen.

    10:10am - 11:10am
    Savory
    Demo
    Old World Modernism with Sous Vide
    Laurent Gras of ABC Kitchen - New York, NY
    Chef Laurent Gras will outline the different phases of sous vide in this workshop, from transforming proteins with heat to slow cooking techniques. Learn how to trap and amplify tastes for a different way to develop flavors, both before and during cooking. Gras will not only explore the technique of sous vide, but also impart how to use the process to bind ingredients and create an exchange of flavors.
    10:10am - 11:10am
    Savory
    Hands-On
    Australian Lamb: From Cuts to Cuisine
    Doug Piper of Meat & Livestock Australia - Sydney, Australia
    Master Butcher Doug Piper from Down Under will decode cuts of lamb in this hands-on savory workshop. Explore the possibilities of each cut, from the prime (like the lamb knuckle mini roast or lamb loin roast) to the economical (like the easy carve leg). And find out what cooking technique to use for each cut to harness its greatest culinary potential, effectively and efficiently.
    10:10am - 11:10am
    Savory
    Hands-On
    Simple Food, Vivid Memories: Transforming Humble Ingredients with Technology
    Craig Hopson of The Brewster - New York, NY

    A chef’s life can’t always be top-shelf langoustine, foie gras, and truffles. Chef Craig Hopson of luxe Le Cirque, who has easy access to all of the above, appreciates the innate power of even the humblest of ingredients. In his presentation, Hopson will transform modest ingredients into something extraordinary with creative forethought and the precise use of technology, including the CVap. Hopson will demonstrate how to take day-to-day products and sublimate them into exceptional dishes—getting to the core of a chef’s calling and demonstrating the impact of modern technology in the chef’s craft.

    11:30am - 12:30pm
    Main Stage
    The Sixth Sense: A Conversation with Grant Achatz and Kim Severson
    Grant Achatz of Alinea - Chicago, IL
    Kim Severson of The New York Times - New York, NY

    For this year’s keynote conversation, seasoned food writer and New York Times Atlanta Bureau Chief Kim Severson will interview one of America’s visionary chefs, Grant Achatz, on the Congress Main Stage. Find out what “The Sixth Sense” means to the mind behind the concept-bending Alinea, role-challenging The Aviary, and the time-warping Next. As one of the principal leaders of avant-garde cuisine, what does Achatz have to say about experiential cuisine? And where will he take diners in the years to come?

    12:30pm - 1:15pm
    Main Stage
    Visual Storytelling: Conveying Soul on a Plate
    Laurent Gras of ABC Kitchen - New York, NY
    This Main Stage presentation speaks to the soul of an ingredient. And Chef Laurent Gras will look his product in the eye, storied window to the soul, and recreate its mysterious gaze with the design of a kampachi dish—all the while highlighting the bright and deep flavors of Nice, France. The result will both convey a message to the diner and carry the concept of soul to its ingredient-driven utmost.
    12:30pm - 1:45pm
    Mixology
    Taste the Grapevine, and We Don’t Mean Wine: Pisco
    Junior Merino of The Liquid Chef - New York, NY
    Master Mixologist Junior Merino of The Liquid Chef will host this hands-on—and more importantly, lips-on—seminar, where he will walk attendees through the grapes and regions that produce pisco. Merino will showcase the different grapes and distinct processes that make this spirit unique. To crystallize the lesson, Merino will demonstrate how to make pisco cocktails using fresh and seasonal ingredients in conjunction with the distinct flavors of pisco.
    12:30pm - 2:30pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 1
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Hosted by Master Sommelier Fred Dexheimer, the 2nd Annual StarChefs.com Somm Slam will give sommeliers, so very polite by profession, the opportunity to grit their grape-stained teeth in a real-time pairing competition. Day 1 of the competition throws out all (okay, most) of the rules of front of house propriety in exchange for the intensity of the game show format, complete with a live (sommelier) studio audience. Dexheimer will lead the way our somms are challenged with a blind tastings, trivi, and a pairing showdown (they’ll have to match a variety of Artisan Wisconsin cheeses with a cabinet of wines from Sud de France, Rhone Valley, and Australia, among others.) The prize isn’t cash—it’s the right to move onto Day 2.
    1:15pm - 2:15pm
    Pastry
    Soft Serve It Up
    Ralph Perrazzo of Clio - Boston, MA
    Soft serve is one of the biggest dessert trends of 2011. And Pastry Chef Ralph Perrazzo is out to revolutionize the way restaurants serve the soft stuff. From boozy soft serve ice cream and carbonated soft serve cocktails to flavor-forward twists and deep-fried concoctions, Perrazzo will demonstrate how soft serve can fit into any restaurant (or bar) menu—whether it’s fine dining or mass market. Bone up on soft serve-ology as Perrazzo walks you through the ins and outs—and potential financial boons—of this (icy) hot new addition to the pastry chef’s arsenal.
    1:15pm - 2:15pm
    Pastry
    Love Letter to an Apple
    Sandro Micheli of Adour Alain Ducasse - New York, NY
    Pastry Chef Sandro Micheli of Adour Alain Ducasse created his love letter to an apple for the fall when the fruit is in full bloom. Micheli will discuss the inspiration he finds in the changing seasons, and the drive behind the creation of this dessert. Help create the elements, and see how Micheli transforms the apple into a dish that creatively layers the sweet red fruit into a cohesive dessert.
    1:20pm - 2:30pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Assorted Pizzas and Surf and Turf Skewers

    Nueske's Applewood Smoked Meats: Cherry Tomatoes Wrapped in Tellicherry Pepper-rubbed Bacon

    Meat & Livestock Australia: Glazed Chai Tea-smoked Australian Lamb Shoulder

    iSi North America: Sweet Treats from Pastry Chef Philip Speer

    Jade Range: Savory Bites from Chef Randy Rucker

    Waring Commercial: Stuffed Romano-Spinach Crepe Cannelloni and Triple Crème Cheese and Berry Crepe

    Electrolux: Foie Gras Lollipop

    The Perfect Pureé of Napa Valley: Thai Noodle Salad with Passion Fruit and Caramelized Pineapple Sauce

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Stockyards Prime Short Rib, Thin Sliced and Grilled with Black Bean Hoisin, Crispy Soba with Sriracha Ketchup, Pan-seared Sea Scallops with Wild Mushroom Cream and Micro Celery

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette
    2:30pm - 3:15pm
    Main Stage
    Burke and the Butcher
    David Burke of David Burke Townhouse - New York, NY
    Doug Piper of Meat & Livestock Australia - Sydney, Australia
    In their Main Stage presentation, Master Butcher Doug Piper and Chef David Burke will demonstrate what happens when two top professionals—with decades in their respective fields—work magic on one incredible product. After Piper plies his butchery skills to break down an Australian lamb, Chef Burke will transform the meat, especially off- and value-added cuts, into delicious, sophisticated lamb dishes.
    2:45pm - 4pm
    Mixology
    Citrus Cocktail Contortions
    Todd Maul of Clio - Boston, MA
    Forget ho-hum citrus wedge garnishes or a simple splash of OJ. Boston Mixologist Todd Maul makes citrus-driven cocktails with a clear and creative culinary focus. From citrus paint to citrus smoke and citrus-infused ice, his hand-on workshop will give you the tools to make much more than lemonade when life gives you lemons (and limes, and spirits, of course).
    3:15pm - 3:45pm
    Main Stage
    From Fine Dining to Fast Casual (and the Formula to Get You There)
    Bill Kim of Belly Q - Chicago, IL
    After years in fine dining, Chicago Chef Bill Kim shifted his focus to fast casual cuisine, partnering with his wife and brother to open Urbanbelly and Belly Shack and carving out a wallet- and belly-satisfying niche in the local market. In his Main Stage presentation, Kim will demonstrate how chefs can apply fine dining techniques to high-volume food—to make soulful, delicious cuisine affordable for the masses.
    4pm - 5:15pm
    Wine
    Taming and Teasing Spice: Wine Pairings and Indian Cuisine
    Scott Carney of The International Culinary Center - New York, NY
    Vikas Khanna of Junoon - New York, NY
    Indian food has become one of the hottest cuisines in the United States over the last few years. But its bold flavors and exotic spices often represent a quandary for diners and sommeliers alike. In their wine tasting seminar, Chef Vikas Khanna and Master Sommelier Scott Carney of New York City’s Junoon will show sommeliers how to branch out from pairing traditional Indian lagers with spicy cuisine and teach the audience how to break the rules to the advantage of both food and wine.
    4:30pm - 5pm
    Main Stage
    Nordic Naturalism and The Emotions of Time and Place
    Björn Frantzén of Frantzén/Lindeberg - Stockholm, Sweden
    Daniel Lindeberg of Frantzén/Lindeberg - Stockholm, Sweden
    Swedish savory-pastry team Daniel Lindeberg and Björn Frantzén of Stockholm’s Frantzén/Lindeberg are among the young and passionate vanguard responsible for the evolution of Nordic cuisine. They transform local product with a boundless creativity, and in their Main Stage presentation, the young chefs will demonstrate how cooking purely and honestly can achieve in food the complexity and extreme beauty of the natural world around us.
    5pm - 5:45pm
    Main Stage
    Building a Charcuterie Empire
    Gilles Vérot of Gilles Verot - Paris, France
    Daniel Boulud of The Dinex Group - New York, NY

    Gilles Vérot knows his charcuterie. Daniel Boulud knows his restaurants. And with their powers combined, the collaboration between the charcutier and star chef has grown from a chance encounter to a delicious empire of offal and saucisson. In their Main Stage presentation, you’ll meet the minds and hands behind Bar Boulud and DBGB and learn how Vérot and Boulud have sparked a charcuterie revival, both in England and stateside.

    Mon, October 3
    8am - 10:45am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 2
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Only 10 pastry chefs will make it past Round 1 of the 2nd Annual StarChefs.com International Pastry Competition, their fate determined by an elite panel of judges, including Pierre Hermé, David Burke, François Payard, Claudia Fleming, Elizabeth Falkner, Ron Paprocki, Curtis Duffy, and Jeffrey Steingarten. For Round 2, the competitors will have to up the ante with plated desserts—the bread and butter, so to speak—of the fine-dining pastry chef. Required ingredients for this bout include focus, precision, and PreGel Pistachio Paste—all combined and spun into a sweet masterpiece with the Carpigiani 193 Soft Serve Machine.
    9am - 10am
    Business
    How to Build a Better Digital Mouse Trap
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Amanda Hesser of Food52.com - New York, NY
    Shuna Lydon of Eggbeater - , United States
    Dave McCue of Harland Clarke Digital - Lisle, IL
    Regina Varolli of The Huffington Post - New York, NY
    It takes more than good food to build a business. Join the digital discussion with moderator Regina Varolli of Huffington Post and an expert panel—including Amanda Hesser of Food52.com, StarChefs.com’s Editor-in-Chief Antoinette Bruno, Dave McCue of SubscriberMail, and Peels Pastry Chef (and super blogger) Shuna Lydon—to learn how to boost your digital presence and build an online community through your website, email marketing, social media, and blogging.
    9am - 10am
    Savory
    Demo
    Avant-Garde Italia
    Massimo Bottura of Osteria Francescana - Modena, Italy

    Learn what drives Chef Massimo Bottura and his groundbreaking Italian cuisine at Osteria Francescana. In Bottura’s demonstration, attendees will experience how cutting-edge technique and modernity have revolutionized Italian cuisine while simultaneously bringing it closer to its ancient expressions.

    9am - 10am
    Savory
    Hands-On
    Contemplating the Contemporary at Corton
    Paul Liebrandt of The Elm - Brooklyn, NY
    Get the full effect of Chef Paul Liebrandt’s playful, yet elegant conceptual cuisine in his hands-on savory workshop, where Liebrandt will give his transatlantic take on what “contemporary” means to him.
    9am - 10am
    Savory
    Hands-On
    Man of la Plancha
    Richard Blais of The Spence - Atlanta, GA
    Chef Richard Blais has his hands full. The “Top Chef All-Stars” winner is the mind behind Trail Blais, the creative culinary company that has consulted on, designed, and operated three- and four-star restaurants in Atlanta, and he’s currently working on concepts for new ventures in LA and Miami. But that won’t stop him from demonstrating the versatility of equipment—with an emphasis on the high-octane power of the Jade plancha—in this sizzling hands-on workshop.
    10am - 11:15am
    Wine
    Tasting
    Taste Buds and Molecules: Innovative Aromatic Food Pairings
    François Chartier of Taste Buds and Molecules - Quebec, Canada

    Inspired by his collaboration with Chef Ferran Adrià, Sommelier and Author François Chartier will explore the aromatic profile of nori—which shares molecular properties with black pepper and olives—to create a sushi that pairs well with red wines. Further, Chartier will show sommeliers how they can deepen the connection between food and beverages by uncovering the unity between seemingly disparate foods with the same aromatic compounds. The result? Aromatic food synergy!

    10:10am - 11:10am
    Business
    Real Food for Health: Feeding Guests on Restrictive Diets
    Shauna Ahern of Gluten Free Girl and the Chef - Seattle, WA
    Daniel Ahern of Gluten Free Girl and the Chef - Seattle, WA
    Franklin Becker of The Little Beet - New York, NY
    Corby Kummer of The Atlantic - Washington, DC
    Ensuring the safety and satisfaction of diners is part and parcel of the hospitality experience. But accommodating restrictive diets isn’t just about providing low-fat or vegetarian options anymore. In this business panel moderated by Writer Corby Kummer, we’ll hear from several industry insiders with firsthand experience in the business of customized cuisine. Shauna and Daniel Ahern of GlutenFreeGirl.com will discuss the logistics of the gluten-free diet and Chef Franklin Becker will share both personal and professional experience with diabetes.
    10:10am - 11:10am
    Savory
    Demo
    Feast and Feeling at Mugaritz
    Andoni Luis Aduriz of Mugaritz - Errenteria , Gipuzkoa, Spain
    In his savory demonstration, Spanish Chef Andoni Luis Aduriz will share the culinary and conceptual feast that constitutes the Mugaritz experience, from hyper-seasonal, expertly crafted dishes to the ideas and emotions that inspire them.
    10:10am - 11:10am
    Savory
    Hands-On
    Liberté, Egalité, Charcuterie!
    Gilles Vérot of Gilles Verot - Paris, France

    Join Paris-based Charcutier Gilles Vérot to learn the craft and secrets behind his successful, transcontinental charcuterie operation, and get a taste of the star products—terrines, headcheeses, sausages, and pâtés—that have won the hearts and stomachs of some of the world’s best chefs.

    10:10am - 11:10am
    Savory
    Hands-On
    Rethinking Pasta in the Modern Kitchen
    Tony Maws of Craigie on Main - Cambridge, MA
    In this savory workshop, Craigie On Main Chef Tony Maws will teach you how to make unusual, fresh, delicious pasta with an Arcobaleno pasta machine that fulfills both practical and ephemeral needs. Discover new and important techniques for significantly minimizing food waste. Find out how to incorporate non-traditional ingredients like yellow split peas and Serrano ham into your pasta dough. And learn how to evoke an emotional response with your dishes through their soulfulness and originality.
    11am - 12:15pm
    Mixology
    Cocktails: It Gets Better with (Barrel) Age
    Naren Young of ForkAndShaker.com - New York, NY
    Cocktail culture might have its unshakeable traditions, but the world's trailblazing bartenders will continue to look for new ideas and inspiration to excite guests. This year, barrel-aging cocktails has garnered a lot of attention, and like many “revived” cocktail trends, this one has history. In his hands-on workshop, Mixologist Naren Young will demonstrate how the storied and studied barrel-aging process benefits the flavor and texture of cocktails.
    11:15am - 12pm
    Main Stage
    Emotions to Share: A Total Immersion in Sensations and Pleasure
    Pierre Hermé of Pierre Hermé Paris - Paris, France
    Legendary Parisian Pastry Chef Pierre Hermé will present a series of two "emotions to share"—desserts for six to eight that are united under the banner of an esoteric theme: "Entre" (signifying “Between”). Minimalist presentation and decoration will marry with original flavor compositions for a deliberate contrast—Hermé will refocus the desserts only on taste, tantalizing flavors, and pleasure.
    12:10pm - 1pm
    Main Stage
    Interpretation by Interaction: Divining the Art of a Dish
    Sanghoon Degeimbre of L'Air du Temps - Noville-sur-Mehaigne, Belgium
    This Main Stage presentation will explore the experience of a group of diners. Chosen randomly, they will find themselves united in an unusual place, sharing dinner at the same table. And throughout their dinner, crafted with specific care by Belgian Chef Sanghoon Degeimbre, they will be submerged in a new universe, dish by dish. Degeimbre intends each dish to express a story, a thought, or an inspiration to feed this multi-sensory tribute to the power of creation, the force of emotional provocation, and the underlying unity of experience.
    12:30pm - 2pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 2
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    RJ Cooper of Rogue 24 - Washington, DC
    Only five sommeliers will emerge from the polite mayhem of Day 1 of 2nd Annual StarChefs.com Somm Slam, but those who do will have earned the right to pair a select cabinet of wines with surprise dishes prepared by Chef R.J. Cooper of Washington, DC's Rogue 24. It’s the craft of the sommelier under a microscope—and on a timer.
    1pm - 2:25pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Surf and Turf Skewers

    Nueske's Applewood Smoked Meats: Smoked Duck Gumbo

    Meat & Livestock Australia: Chermoula-marinated Australian Lamb Top Sirloin with Vegetable Tagine

    iSi North America: Brandade: Salt Cod, Lemon-scented Olive Oil, Potato Espuma, and Thyme

    Jade Range: Savory Bites from Chefs Seth Siegel-Gardner and Terrence Gallivan

    Waring Commercial: Porcini-rubbed Beef Filet with Pommes Frites and Grilled Asparagus

    Electrolux: Akaushi Beef Tartare

    The Perfect Pureé of Napa Valley: Pulled Pork Sandwich with Coleslaw, Roasted Red Pepper, and Caramelized Pineapple

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Strauss Veal Tenderloin, Morel-dusted Veal Tenderloin, Parmiggiano-Gorgonzola Crisp, and Micro Arugula-Beluga Lentil Salad

    Wisconsin Cheese: Assortment of Artisan Wisconsin Cheeses

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette

    Prosciutto di Parma
    1:15pm - 2:15pm
    Pastry
    Tasting Nostalgia: The Sixth Sense Ingredient
    Philip Speer of Uchi - Austin, TX
    Smell, taste, sight, and even touch can provoke nostalgic inspiration. And in his hands-on pastry workshop, Pastry Chef Philip Speer will demonstrate how to use sense memories to inspire new dessert creations. Nostalgia is responsible for many of Speer’s desserts, from thoughts of the county fair and flavors of funnel cake and corn fritters, to sack lunches for his daughters and morning cereal breakfasts. Learn to share your past with your diners through your plates and spark sweet concepts with sensory recollection.
    1:15pm - 2:15pm
    Pastry
    Demo
    Macaron Indulgence
    Pierre Hermé of Pierre Hermé Paris - Paris, France

    Macaron master Pierre Hermé is legendary for his Paris pastry boutique and slew of definitive pastry tomes, including Macaron. If you’re lucky enough to be France-bound this year, head there immediately to sample these meringuey bites of deliciousness, in wild and wonderful flavors like grapefruit, white truffle-hazelnut, and chocolate-foie gras. But if you’re lucky enough to be in New York City this fall, you’ll learn how to make macarons—the sweets that made Hermé—from the man himself in this hands-on pastry workshop.

    2:15pm - 3pm
    Main Stage
    Expressions and Gestures
    Paul Liebrandt of The Elm - Brooklyn, NY

    Chef Paul Liebrandt’s cuisine at Corton has been described as “playful, yet deeply rooted in traditional French cuisine.” Observe as the chef explores his own interpretations and iterations of the Sixth Sense in his Main Stage presentation, Expressions and Gestures.

    2:15pm - 3:30pm
    Mixology
    Cocktails Experienced Through the Meta-Sense of Time
    Toby Maloney of Pouring Ribbons - New York, NY
    Troy Sidle of Alchemy Consulting - New York, NY
    Joaquín Simó of Pouring Ribbons - New York, NY
    In their three-part presentation, the Alchemy Consulting team—Toby Maloney, Joaquín Simó, and Troy Sidle—will relate emotions and cocktails. Learn how to tap into the sights, sounds, smells, and tastes of childhood memories of spirits and cocktails, along with the comforting (and discomforting) emotions they evoke. Then step forward in time to relive your misspent youth and explore the prejudices formed when drinking with little to no thought or discernment. Finally, look to the present and future to explore how adults attach positive emotions to cocktails as you learn to appreciate more sophisticated flavors.
    2:15pm - 3:15pm
    Wine
    How to Build a Winning Wine Team
    Belinda Chang
    John Ragan of Union Square Hospitality Group - New York, NY
    Bernard Sun of Jean-Georges Management - New York, NY
    Steven Olson of aka Wine Geek - New York, NY
    This pro-packed wine panel assembles some of the country’s top wine directors. Bernie Sun of Jean-Georges Management, John Ragan of Eleven Madison Park and Belinda Chang, formerly of The Modern, will discuss how they built successful wine teams. They share their secrets of hiring, serving, educating, and team building in this informative workshop—a can’t-miss panel for restaurateurs and sommeliers hoping to build a winning wine program.
    3pm - 3:45pm
    Main Stage
    Chef of the Sea: Cultivating the Ocean's Purest Flavors
    Ángel León of Aponiente - El Puerto de Santa María, Spain

    In this Main Stage presentation, Spain’s Chef Angel Léon will discuss the marine-centric philosophy behind his restaurant, Aponiente. Léon’s research into the sea’s bounty has shifted his focus to achieving the purest expression of the ocean’s more unfamiliar flavors. He will share his transporting experiences, such as sowing plankton in a marine garden and how this origin of life has evolved into the most important ingredient in his kitchen.

    3:45pm - 4:30pm
    Main Stage
    Chile's Native Son
    Rodolfo Guzman of Boragó - Vitacura , Santiago, Chile

    Chile boasts 2,700 miles of climatic and geographic diversity. Its treasure trove of undiscovered and underutilized product makes for an extraordinary pantry—largely unknown to the rest of the civilized culinary world. And Chef Rodolfo Guzmán is out to cook all of it at Boragó, to bring each and every distinctly Chilean flavor to international attention, one dish at a time. In this Main Stage demonstration, Guzmán will showcase the range and integrity of Chile’s bounty.

    3:45pm - 5pm
    Wine
    Fizzy and Fried
    Lisa Dupar of Pomegranate Bistro - Redmond, WA
    Laura Maniec of Corkbuzz - New York, NY
    Ask any sommelier what their favorite food and wine pairing is and you often get a puzzling response, something along the lines of french fries and Champagne. But sommeliers aren’t tipsy; they’re onto something, and this seminar will greedily investigate it. Talking us through this decadent marriage of fried food and bubbly will be Oregon Chef and Author of Fried Chicken and Champagne, Lisa Dupar, and Master Sommelier Laura Maniec of BR Guest Restaurants. It’s grease and crunch meets delicate pearl, a taste of tradition and a tipple of sophistication.
    4:30pm - 5:15pm
    Main Stage
    The Modernist Revolution
    Chris Young of Modernist Cuisine - Bellevue, WA
    Chris Young, co-author with Nathan Myhrvold and Maxime Bilet of the 2,400-page, six-volume Modernist Cuisine, will showcase what’s possible when science informs the culinary arts. He will look at strategies for achieving new flavors and textures by utilizing modernist tools and ingredients, and along the way, he'll dispel a few deeply held culinary beliefs.
    5:15pm - 6pm
    Main Stage
    Black (Thai) Magic: From Technique to Instinct
    David Thompson of Nahm - London, UK

    For Thai cuisine guru and Chef David Thompson, the miracle of great cuisine comes with moments of mindlessness—the place where intuition and instinct take over where technique leaves off. In his Main Stage presentation, Thompson will demonstrate how a well-trained chef develops a deeper response to food, allowing implicit, deep-seeded knowledge drive the beauty and small miracles in cuisine.

    6pm - 8pm
    Mixology
    Congress Cocktail
    Toby Maloney of Pouring Ribbons - New York, NY
    Todd Maul of Clio - Boston, MA
    Junior Merino of The Liquid Chef - New York, NY
    Christy Pope of Cuffs & Buttons - Brooklyn, NY
    Audrey Saunders of Pegu Club - New York, NY
    Naomi Schimek of The Spare Room - Los Angeles, CA
    Troy Sidle of Alchemy Consulting - New York, NY
    Joaquín Simó of Pouring Ribbons - New York, NY
    Katie Stipe of Last Call Consulting - New York, NY
    Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
    Naren Young of ForkAndShaker.com - New York, NY
    Linger after hours for the Congress Cocktail, hosted by Mixologists Todd Maul, Junior Merino, Naren Young, Toby Maloney, Joaquín Simó, Troy Sidle, Stanislav Vardna, Audrey Saunders, Christy Pope, Katie Stipe, and Naomi Schimek. Snack on small plates fare from Congress sponsors and sip on drinks from some of the world’s leading mixologists.
    Tue, October 4
    8am - 11am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 3
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    For Round 3 of the 2nd Annual StarChefs.com International Pastry Competition, only three pastry chefs will remain to engage in a chocolate battle royal unlike any other. The three pastry chefs will temper, mold, and manipulate Cacao Barry chocolates into a chocolate trio, comprised of bonbons, a chocolate centerpiece, and entremets—all to see who walks away with $5,000 and an invitation to teach a 5-Star Pastry Series Seminar with media promotion, presented by PreGel, a Baxter Hybrid Convection Oven, a VIP pass to attend three days of classes at the Cacao Barry Training Center, and a $5,000 voucher to purchase Bravo equipment.
    9am - 10am
    Savory
    Hands-On
    Harnessing Rot and Other Secrets of L'Air Du Temps
    Sanghoon Degeimbre of L'Air du Temps - Noville-sur-Mehaigne, Belgium

    In his hands-on workshop, Belgian Chef Sanghoon Degeimbre will use three dishes to demonstrate the techniques, traditions, and conceptual theories behind the cuisine of L’Air du Temps. Chef Degeimbre will prepare dishes like “Black and White,” “Ton Rouge,” which explores concepts of color and sustainability, and “Roots,” which will showcase the chef’s deft and innovative use of fermentation as a culinary technique.

    9am - 10am
    Savory
    Hands-On
    Sustaining Relationships: A Chesapeake Ecosystem of Purveyors
    Spike Gjerde of Woodberry Kitchen - Baltimore, MD
    In his savory workshop, Chef David Bazirgan will elaborate on the production that goes into perfect plating, showcasing how the character of ingredients and creativity of the chef intersect on the plate, in the transcendent form of the dish.
    9am - 10am
    Business
    From Plate to Picture: Mastering Food Photography
    Michael Harlan Turkell of HarlanTurk.com - New York, NY
    Andrew Scrivani of AndrewScrivani.com - New York, NY
    Even the sleekest, cleanest kitchens and restaurant spaces in the world can prove difficult places to photograph food. But whether you’re using an iPhone (or two) or a top-rated digital SLR , food photographers Andrew Scrivani and Michael Harlan Turkell will teach you how to get your shot in even the most adverse lighting situations—and make your food look as good in a photo as it does on a plate.
    9am - 10am
    Business
    Holistic Hospitality and Emotions in Hotel Design and Service
    Elizabeth Blau of Blau + Associates - Las Vegas, NV
    Will Blunt of StarChefs.com - Brooklyn, NY
    Adam D. Tihany of Tihany Design - New York, NY
    The holistic approach to the hotel guest experience is gaining traction as industry professionals incorporate a deeper appreciation of the facets of hospitality into their everyday work. In this panel discussion, professionals from all corners of the hospitality field—from hotel design and service to cuisine—will discuss new paradigms for the guest experience.
    10am - 11:15am
    Wine
    Burger Pairing Showdown: Beer vs. Wine
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Adam Fleischman of Umami Burger - Los Angeles, CA
    Michael McAvena of The Publican - Chicago, IL
    Join Master Sommelier Fred Dexheimer, Cicerone Michael McAvena of Chicago’s The Publican, and Chef Adam Fleischman of LA’s Umami Burger for a face-off of brews vs. crus. Fleischman will grill his signature, seriously savory burgers in a test of what beverage reigns supreme—wine or beer. Dexheimer and McAvena will crack open some of their favorite fermented potables and let the audience decide which takes the title of best burger pairing!
    10:10am - 11:10am
    Savory
    Demo
    365 Seasons of Nordic Cuisine
    Björn Frantzén of Frantzén/Lindeberg - Stockholm, Sweden
    Daniel Lindeberg of Frantzén/Lindeberg - Stockholm, Sweden
    Chefs Daniel Lindeberg and Björn Frantzén from Stockholm’s Frantzén/Lindeberg will present a hands-on workshop to showcase the chefs’ emphasis on specificity of time, resulting in cuisine that works with a single day’s ingredients, rather than a season’s. And attendees will learn how this micro-seasonal approach to cuisine yields food with a deep purpose, an intimate story, and a powerful connection between diners, chefs, and land.
    10:10am - 11:10am
    Business
    From Fine Dining to Fast Casual
    Bill Kim of Belly Q - Chicago, IL
    After years in fine dining, Chicago Chef Bill Kim shifted his focus to fast casual cuisine, partnering with his wife and brother to open Urbanbelly and Belly Shack and carving out a wallet- and belly-satisfying niche in the local market. In this business workshop, Chef Kim will discuss how and why serious chefs choose fast casual operations to reach a wider audience. He’ll also discuss his motivation for stepping away from fine dining, along with the financial and logistical hurdles of being an owner.
    10:10am - 11:10am
    Savory
    Hands-On
    Sous Vide Your Way
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA
    Sous vide meets individual expression in this workshop as Aki Kamozawa and Alex Talbot—parents of food-science brainchild, Ideas in Food—help chefs explore the possibilities of immersion circulators. The duo will demonstrate how precision cooking allows chefs to be more creative in the kitchen and increases efficiency by freeing up an extra set of hands and other equipment. The Ideas in Food team will prepare dishes sous vide, and participating chefs will finish the preparations in their own styles.
    10:10am - 11:10am
    Savory
    Hands-On
    Marco. Polo. Exploring Spanish Ingredients
    Ángel León of Aponiente - El Puerto de Santa María, Spain
    Explore the wealth of Spain’s olive oils and vinegars in this savory workshop alongside Spanish Chef Angel Léon. Léon is known for his restaurant’s alta cucina celebration of the sea and his cutting edge techniques, such as the seaweed extract included in Adrià’s Texturas line. Here Léon will tap into the bounty of his homeland to show the possibilities of Spanish surf and turf.
    11am - 12:15pm
    Mixology
    Ichi-go Ichi-e: The Art of Being in the Present Moment
    Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
    Slovakian Mixologist, Magazine Director, and Bar Institute Principal Stanislav Vadrna is responsible for bringing the Japanese concept of “ichi-go ich-ie” to Western mixology. While the concept, which means “one chance, one encounter” (implying the preciousness of each moment) originated in the Japanese tea ceremony, Vadrna quickly realized how naturally it translates to mixology. And in his hands-on workshop, he will demonstrate how the cocktail experience is (and should be) a celebration of the here and now.
    12pm - 12:45pm
    Main Stage
    Girl & the Goat Belly: Strengthening Your Core Skills
    Stephanie Izard of Girl & the Goat - Chicago, IL
    On the Main Stage, 2011 StarChefs.com Chicago Rising Star, Top Chef winner, and Girl & the Goat Chef Stephanie Izard will demonstrate why her Chicago restaurant has met with so much success. In honor of her restaurant, and the recent surge in goat’s popularity, Izard will harness the flavor—and fat—of the animal, walking attendees through the process (overnight goat fat confit not included) that transforms a goat’s midsection into Confit Goat Belly with Lobster Bourbon Butter Sauce.
    12:30pm - 1:45pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 3
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Hemant Mathur of Tulsi - New York, NY
    Day 3 of the StarChefs.com 2nd Annual Somm Slam features the top two sommeliers in the competition, pairing mavens who’ve earned the right to go mano a mano (and bottle to bottle), pairing wines with dishes from Chef Hemant Mathur of NYC's Tulsi. Tempers and temperatures might be high as the two finalists compete for the chance to win a two-week, all-expenses-paid tour of Australia's greatest wine regions, presented by Wine Australia and Meat & Livestock Australia, not to mention a year’s worth of bragging rights.
    12:45pm - 1:45pm
    Pastry
    Tapping into Your Staff’s Collective Creativity
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Sustainability talk in the industry often glosses over the crucial human element of the trade: the sustainability (or lack thereof) of maintaining not only a grueling work schedule and its physical demands, but also the fundamental aspects of production—inspiration and creativity. In this pastry workshop, Pastry Chef Michael Laiskonis of Le Bernardin will bring a welcome reminder that cooking on a professional level is not a solitary act, but a well-orchestrated operation that depends on many moving parts, fine details, and lots of hands and perspectives to make it all happen. Laiskonis will discuss brainstorming tools he uses in his pastry kitchen and the dishes that result from the process.
    12:45pm - 1:45pm
    Pastry
    Technique, Flavor, Season: The Pre-Dessert
    Ron Paprocki of Gotham Bar and Grill - New York, NY
    Winner of The First Annual StarChefs.com International Pastry Competition, Pastry Chef Ron Paprocki of Gordon Ramsay at the London will highlight the modern pre-dessert as a transition from savory to sweet courses. In his hands-on workshop, the pastry chef will use a variety of fruits and vegetables to demonstrate three pre-desserts, exploring different arrangements and platings as well as flavor and texture combinations, with the goal of refreshing the palate and stimulating the appetite for the next—and main—dessert event.
    12:45pm - 1:30pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Assorted Pizzas

    Nueske's Applewood Smoked Meats: Muffalettas

    Meat & Livestock Australia: Australian Lamb Noisette with Cumin-Cauliflower Purée

    iSi North America: Savory Bites from Chef Chris Lee

    Waring Commercial: Roast Suckling Pig with White Bean Pesto Salad

    Electrolux: Salmon Ceviche with Mango and Sous Vide Watermelon

    The Perfect Pureé of Napa Valley: Chicken and Rice Curry with Mango and Coconut

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Stockyards Prime Tenderloin Carpaccio with Red Onion Micro Cilantro Salad and Truffle Vinaigrette; Mini Chocolate Cupcakes with Bacon Jam

    Wisconsin Cheese: Assortment of Artisan Wisconsin Cheeses

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette

    Prosciutto di Parma
    12:45pm - 1:45pm
    Savory
    2011 Vitamix Challenge
    Will Blunt of StarChefs.com - Brooklyn, NY

    The Vitamix Challenge will give six chefs from across the country a chance to flex their blending muscles and compete for the Ultimate Vitamix Package, including a Vita-Prep 3, Vitamix XL, The Quiet One from Vitamix, and a $500 American Express Gift Card. Under the gun of a ticking clock and watchful eye of an all-star judging panel—Wylie Dufresne (wd~50), Chris Santos (Stanton Social and Beauty & Essex), Alex Stupak (Empellon), Andrew Knowlton (Restaurant and Drinks Editor, Bon Appetit), and Jodi Berg (President, Vitamix)—competitors will blend and bend the boundaries of cuisine to produce what they hope will be the most delicious, creative, and beautiful dish.

    This year's competitors are:
    Dirk Flanigan – The Gage and Henri, Chicago, IL
    Seth Siegel-Gardiner – Kata Robata, Houston, TX
    Jamie Bissonnette – Coppa & Toro,  Boston, MA
    Adam Hegsted – Coeur d’ Alene Casino and Resort, Spokane, WA
    Asbel Reyes – SideBern’s Restaurant, Tampa, FL

    1:45pm - 2:30pm
    Main Stage
    Dinner: 150 Minutes to Feel
    Andoni Luis Aduriz of Mugaritz - Errenteria , Gipuzkoa, Spain

    In his Main Stage presentation, Chef Andoni Luis Aduriz will discuss the 150-minute experience that is dinner at Mugaritz, a place where Aduriz wants diners to fully engage with cuisine—well beyond the limits of the mouth—to eat and appreciate concepts, jokes, questions, symbols, and gestures. Learn what lies behind the promise of a new experience, acknowledge the commitment that allows diners to feel at every level, and welcome challenges to the palate and senses.

    2pm - 3:15pm
    Wine
    Pairing Sake Out of the Bento Box
    Roger Dagorn of Porter House New York - New York, NY
    Michael Lomonaco of Porter House New York - New York, NY
    Sake is one the most complex and intriguing of all the alcoholic beverages, and it’s also one of the most pigeonholed within in the realm of food and wine pairings. Conventional wisdom tends to pair sake with Asian foods, but what do you do with sake outside the rich amalgam of Far East flavors? In this wine tasting workshop, sake meets Western foods in an enlightening twist on pairing “rules” from Master Sommelier and Sake Samurai Roger Dagorn and Chef Michael Lomonaco of New York City’s celebrated Porter House.
    2:45pm - 4pm
    Mixology
    Je Ne Sais Quoi: Feminine Finesse in Mixology
    Christy Pope of Cuffs & Buttons - Brooklyn, NY
    Audrey Saunders of Pegu Club - New York, NY
    Naomi Schimek of The Spare Room - Los Angeles, CA
    Katie Stipe of Last Call Consulting - New York, NY
    There’s a stereotype of cocktail culture that’s conceptually dominated by men. It’s full of dark wood, leather interiors, muttonchops, and form-fitting vests. But the reality is far more co-ed than not, and, in fact, it’s women who are behind some of the gutsier cocktail creations we enjoy today. Join NYC Mixologists Audrey Saunders of Pegu Club, Katie Stipe of Last Call Consulting, and Christy Pope of Cuffs and Buttons, plus L.A. Mixologist Naomi Schimek of The Spare Room, as they provide their professional perspectives on a woman’s sense of taste and smell, and how heavily their female intuition has influenced the industry. Sample cocktails from four industry leaders (no facial hair required) in this discussion on the feminine side of mixology.
    3:15pm - 4pm
    Main Stage
    Il Ritorno: A Revolution and Return to Italian Roots
    Massimo Bottura of Osteria Francescana - Modena, Italy
    Chef Massimo Bottura has brought his Italian homeland into the international arena of avant-garde cuisine. In this Main Stage demonstration Bottura will present “The Return,” inspired by a traditional soup—made of a piglet’s head, rump, paws, and all—from the Modena countryside. Bottura’s cuisine is intimate. “Fundamentally, my inspiration is my soul, my memories, or anything that may lead to my next creation,” he says.
    Main Stage
    Sun, October 2
    11:30am - 12:30pm
    Main Stage
    The Sixth Sense: A Conversation with Grant Achatz and Kim Severson
    Grant Achatz of Alinea - Chicago, IL
    Kim Severson of The New York Times - New York, NY

    For this year’s keynote conversation, seasoned food writer and New York Times Atlanta Bureau Chief Kim Severson will interview one of America’s visionary chefs, Grant Achatz, on the Congress Main Stage. Find out what “The Sixth Sense” means to the mind behind the concept-bending Alinea, role-challenging The Aviary, and the time-warping Next. As one of the principal leaders of avant-garde cuisine, what does Achatz have to say about experiential cuisine? And where will he take diners in the years to come?

    12:30pm - 1:15pm
    Main Stage
    Visual Storytelling: Conveying Soul on a Plate
    Laurent Gras of ABC Kitchen - New York, NY
    This Main Stage presentation speaks to the soul of an ingredient. And Chef Laurent Gras will look his product in the eye, storied window to the soul, and recreate its mysterious gaze with the design of a kampachi dish—all the while highlighting the bright and deep flavors of Nice, France. The result will both convey a message to the diner and carry the concept of soul to its ingredient-driven utmost.
    1:20pm - 2:30pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Assorted Pizzas and Surf and Turf Skewers

    Nueske's Applewood Smoked Meats: Cherry Tomatoes Wrapped in Tellicherry Pepper-rubbed Bacon

    Meat & Livestock Australia: Glazed Chai Tea-smoked Australian Lamb Shoulder

    iSi North America: Sweet Treats from Pastry Chef Philip Speer

    Jade Range: Savory Bites from Chef Randy Rucker

    Waring Commercial: Stuffed Romano-Spinach Crepe Cannelloni and Triple Crème Cheese and Berry Crepe

    Electrolux: Foie Gras Lollipop

    The Perfect Pureé of Napa Valley: Thai Noodle Salad with Passion Fruit and Caramelized Pineapple Sauce

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Stockyards Prime Short Rib, Thin Sliced and Grilled with Black Bean Hoisin, Crispy Soba with Sriracha Ketchup, Pan-seared Sea Scallops with Wild Mushroom Cream and Micro Celery

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette
    2:30pm - 3:15pm
    Main Stage
    Burke and the Butcher
    David Burke of David Burke Townhouse - New York, NY
    Doug Piper of Meat & Livestock Australia - Sydney, Australia
    In their Main Stage presentation, Master Butcher Doug Piper and Chef David Burke will demonstrate what happens when two top professionals—with decades in their respective fields—work magic on one incredible product. After Piper plies his butchery skills to break down an Australian lamb, Chef Burke will transform the meat, especially off- and value-added cuts, into delicious, sophisticated lamb dishes.
    3:15pm - 3:45pm
    Main Stage
    From Fine Dining to Fast Casual (and the Formula to Get You There)
    Bill Kim of Belly Q - Chicago, IL
    After years in fine dining, Chicago Chef Bill Kim shifted his focus to fast casual cuisine, partnering with his wife and brother to open Urbanbelly and Belly Shack and carving out a wallet- and belly-satisfying niche in the local market. In his Main Stage presentation, Kim will demonstrate how chefs can apply fine dining techniques to high-volume food—to make soulful, delicious cuisine affordable for the masses.
    4:30pm - 5pm
    Main Stage
    Nordic Naturalism and The Emotions of Time and Place
    Björn Frantzén of Frantzén/Lindeberg - Stockholm, Sweden
    Daniel Lindeberg of Frantzén/Lindeberg - Stockholm, Sweden
    Swedish savory-pastry team Daniel Lindeberg and Björn Frantzén of Stockholm’s Frantzén/Lindeberg are among the young and passionate vanguard responsible for the evolution of Nordic cuisine. They transform local product with a boundless creativity, and in their Main Stage presentation, the young chefs will demonstrate how cooking purely and honestly can achieve in food the complexity and extreme beauty of the natural world around us.
    5pm - 5:45pm
    Main Stage
    Building a Charcuterie Empire
    Gilles Vérot of Gilles Verot - Paris, France
    Daniel Boulud of The Dinex Group - New York, NY

    Gilles Vérot knows his charcuterie. Daniel Boulud knows his restaurants. And with their powers combined, the collaboration between the charcutier and star chef has grown from a chance encounter to a delicious empire of offal and saucisson. In their Main Stage presentation, you’ll meet the minds and hands behind Bar Boulud and DBGB and learn how Vérot and Boulud have sparked a charcuterie revival, both in England and stateside.

    Mon, October 3
    11:15am - 12pm
    Main Stage
    Emotions to Share: A Total Immersion in Sensations and Pleasure
    Pierre Hermé of Pierre Hermé Paris - Paris, France
    Legendary Parisian Pastry Chef Pierre Hermé will present a series of two "emotions to share"—desserts for six to eight that are united under the banner of an esoteric theme: "Entre" (signifying “Between”). Minimalist presentation and decoration will marry with original flavor compositions for a deliberate contrast—Hermé will refocus the desserts only on taste, tantalizing flavors, and pleasure.
    12:10pm - 1pm
    Main Stage
    Interpretation by Interaction: Divining the Art of a Dish
    Sanghoon Degeimbre of L'Air du Temps - Noville-sur-Mehaigne, Belgium
    This Main Stage presentation will explore the experience of a group of diners. Chosen randomly, they will find themselves united in an unusual place, sharing dinner at the same table. And throughout their dinner, crafted with specific care by Belgian Chef Sanghoon Degeimbre, they will be submerged in a new universe, dish by dish. Degeimbre intends each dish to express a story, a thought, or an inspiration to feed this multi-sensory tribute to the power of creation, the force of emotional provocation, and the underlying unity of experience.
    1pm - 2:25pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Surf and Turf Skewers

    Nueske's Applewood Smoked Meats: Smoked Duck Gumbo

    Meat & Livestock Australia: Chermoula-marinated Australian Lamb Top Sirloin with Vegetable Tagine

    iSi North America: Brandade: Salt Cod, Lemon-scented Olive Oil, Potato Espuma, and Thyme

    Jade Range: Savory Bites from Chefs Seth Siegel-Gardner and Terrence Gallivan

    Waring Commercial: Porcini-rubbed Beef Filet with Pommes Frites and Grilled Asparagus

    Electrolux: Akaushi Beef Tartare

    The Perfect Pureé of Napa Valley: Pulled Pork Sandwich with Coleslaw, Roasted Red Pepper, and Caramelized Pineapple

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Strauss Veal Tenderloin, Morel-dusted Veal Tenderloin, Parmiggiano-Gorgonzola Crisp, and Micro Arugula-Beluga Lentil Salad

    Wisconsin Cheese: Assortment of Artisan Wisconsin Cheeses

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette

    Prosciutto di Parma
    2:15pm - 3pm
    Main Stage
    Expressions and Gestures
    Paul Liebrandt of The Elm - Brooklyn, NY

    Chef Paul Liebrandt’s cuisine at Corton has been described as “playful, yet deeply rooted in traditional French cuisine.” Observe as the chef explores his own interpretations and iterations of the Sixth Sense in his Main Stage presentation, Expressions and Gestures.

    3pm - 3:45pm
    Main Stage
    Chef of the Sea: Cultivating the Ocean's Purest Flavors
    Ángel León of Aponiente - El Puerto de Santa María, Spain

    In this Main Stage presentation, Spain’s Chef Angel Léon will discuss the marine-centric philosophy behind his restaurant, Aponiente. Léon’s research into the sea’s bounty has shifted his focus to achieving the purest expression of the ocean’s more unfamiliar flavors. He will share his transporting experiences, such as sowing plankton in a marine garden and how this origin of life has evolved into the most important ingredient in his kitchen.

    3:45pm - 4:30pm
    Main Stage
    Chile's Native Son
    Rodolfo Guzman of Boragó - Vitacura , Santiago, Chile

    Chile boasts 2,700 miles of climatic and geographic diversity. Its treasure trove of undiscovered and underutilized product makes for an extraordinary pantry—largely unknown to the rest of the civilized culinary world. And Chef Rodolfo Guzmán is out to cook all of it at Boragó, to bring each and every distinctly Chilean flavor to international attention, one dish at a time. In this Main Stage demonstration, Guzmán will showcase the range and integrity of Chile’s bounty.

    4:30pm - 5:15pm
    Main Stage
    The Modernist Revolution
    Chris Young of Modernist Cuisine - Bellevue, WA
    Chris Young, co-author with Nathan Myhrvold and Maxime Bilet of the 2,400-page, six-volume Modernist Cuisine, will showcase what’s possible when science informs the culinary arts. He will look at strategies for achieving new flavors and textures by utilizing modernist tools and ingredients, and along the way, he'll dispel a few deeply held culinary beliefs.
    5:15pm - 6pm
    Main Stage
    Black (Thai) Magic: From Technique to Instinct
    David Thompson of Nahm - London, UK

    For Thai cuisine guru and Chef David Thompson, the miracle of great cuisine comes with moments of mindlessness—the place where intuition and instinct take over where technique leaves off. In his Main Stage presentation, Thompson will demonstrate how a well-trained chef develops a deeper response to food, allowing implicit, deep-seeded knowledge drive the beauty and small miracles in cuisine.

    Tue, October 4
    12pm - 12:45pm
    Main Stage
    Girl & the Goat Belly: Strengthening Your Core Skills
    Stephanie Izard of Girl & the Goat - Chicago, IL
    On the Main Stage, 2011 StarChefs.com Chicago Rising Star, Top Chef winner, and Girl & the Goat Chef Stephanie Izard will demonstrate why her Chicago restaurant has met with so much success. In honor of her restaurant, and the recent surge in goat’s popularity, Izard will harness the flavor—and fat—of the animal, walking attendees through the process (overnight goat fat confit not included) that transforms a goat’s midsection into Confit Goat Belly with Lobster Bourbon Butter Sauce.
    12:45pm - 1:30pm
    Main Stage
    Lunch
    • Lunch

    Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:

    Bakers Pride: Assorted Pizzas

    Nueske's Applewood Smoked Meats: Muffalettas

    Meat & Livestock Australia: Australian Lamb Noisette with Cumin-Cauliflower Purée

    iSi North America: Savory Bites from Chef Chris Lee

    Waring Commercial: Roast Suckling Pig with White Bean Pesto Salad

    Electrolux: Salmon Ceviche with Mango and Sous Vide Watermelon

    The Perfect Pureé of Napa Valley: Chicken and Rice Curry with Mango and Coconut

    Blodgett: Rockville Market Farm Squash Bisque with Maple Cream and Clothbound Cheddar Cracker

    Spain Pavilion: An Exquisite Dish Prepared with Olive Oil from Spain

    US Foodservice: Stockyards Prime Tenderloin Carpaccio with Red Onion Micro Cilantro Salad and Truffle Vinaigrette; Mini Chocolate Cupcakes with Bacon Jam

    Wisconsin Cheese: Assortment of Artisan Wisconsin Cheeses

    True World Foods: Sustainable Bluefin Tuna Ceviche

    Maruhara: Watermelon Salad with Ayu Fish Sauce Vinaigrette

    Prosciutto di Parma
    1:45pm - 2:30pm
    Main Stage
    Dinner: 150 Minutes to Feel
    Andoni Luis Aduriz of Mugaritz - Errenteria , Gipuzkoa, Spain

    In his Main Stage presentation, Chef Andoni Luis Aduriz will discuss the 150-minute experience that is dinner at Mugaritz, a place where Aduriz wants diners to fully engage with cuisine—well beyond the limits of the mouth—to eat and appreciate concepts, jokes, questions, symbols, and gestures. Learn what lies behind the promise of a new experience, acknowledge the commitment that allows diners to feel at every level, and welcome challenges to the palate and senses.

    3:15pm - 4pm
    Main Stage
    Il Ritorno: A Revolution and Return to Italian Roots
    Massimo Bottura of Osteria Francescana - Modena, Italy
    Chef Massimo Bottura has brought his Italian homeland into the international arena of avant-garde cuisine. In this Main Stage demonstration Bottura will present “The Return,” inspired by a traditional soup—made of a piglet’s head, rump, paws, and all—from the Modena countryside. Bottura’s cuisine is intimate. “Fundamentally, my inspiration is my soul, my memories, or anything that may lead to my next creation,” he says.
    Savory
    Sun, October 2
    9am - 10am
    Savory
    Demo
    Cutting Kaiseki
    Isao Yamada of Brushstroke - New York, NY
    Chef Isao Yamada is currently heading up David Bouley’s kaiseki-oriented Brushtroke. And in his hands-on workshop, Yamada will use Yanagi and Usuba-style knives to explain and showcase the various kaiseki techniques for cutting vegetables and fish. Not only will he discuss the differences between Japanese and Western knives, but he will demonstrate how important precision knife cuts are to the fundamentals of Japanese kaiseki, in terms both practical and philosophical.
    9am - 10am
    Savory
    Hands-On
    Union and Disparity: Combinations that Stimulate the Mind and Palate
    Jonathan Benno of Lincoln - New York, NY
    Classic preparation methods call for pork belly and octopus to be braised at a low temperature until tender. But in his hands-on workshop, Chef Jonathan Benno will use combi oven and sous vide technology to impart flavors traditionally achieved by braising, transforming two seemingly disparate proteins into one harmonious and technique-driven dish.
    10:10am - 11:10am
    Savory
    Demo
    Old World Modernism with Sous Vide
    Laurent Gras of ABC Kitchen - New York, NY
    Chef Laurent Gras will outline the different phases of sous vide in this workshop, from transforming proteins with heat to slow cooking techniques. Learn how to trap and amplify tastes for a different way to develop flavors, both before and during cooking. Gras will not only explore the technique of sous vide, but also impart how to use the process to bind ingredients and create an exchange of flavors.
    10:10am - 11:10am
    Savory
    Hands-On
    Australian Lamb: From Cuts to Cuisine
    Doug Piper of Meat & Livestock Australia - Sydney, Australia
    Master Butcher Doug Piper from Down Under will decode cuts of lamb in this hands-on savory workshop. Explore the possibilities of each cut, from the prime (like the lamb knuckle mini roast or lamb loin roast) to the economical (like the easy carve leg). And find out what cooking technique to use for each cut to harness its greatest culinary potential, effectively and efficiently.
    10:10am - 11:10am
    Savory
    Hands-On
    Simple Food, Vivid Memories: Transforming Humble Ingredients with Technology
    Craig Hopson of The Brewster - New York, NY

    A chef’s life can’t always be top-shelf langoustine, foie gras, and truffles. Chef Craig Hopson of luxe Le Cirque, who has easy access to all of the above, appreciates the innate power of even the humblest of ingredients. In his presentation, Hopson will transform modest ingredients into something extraordinary with creative forethought and the precise use of technology, including the CVap. Hopson will demonstrate how to take day-to-day products and sublimate them into exceptional dishes—getting to the core of a chef’s calling and demonstrating the impact of modern technology in the chef’s craft.

    Mon, October 3
    9am - 10am
    Savory
    Demo
    Avant-Garde Italia
    Massimo Bottura of Osteria Francescana - Modena, Italy

    Learn what drives Chef Massimo Bottura and his groundbreaking Italian cuisine at Osteria Francescana. In Bottura’s demonstration, attendees will experience how cutting-edge technique and modernity have revolutionized Italian cuisine while simultaneously bringing it closer to its ancient expressions.

    9am - 10am
    Savory
    Hands-On
    Contemplating the Contemporary at Corton
    Paul Liebrandt of The Elm - Brooklyn, NY
    Get the full effect of Chef Paul Liebrandt’s playful, yet elegant conceptual cuisine in his hands-on savory workshop, where Liebrandt will give his transatlantic take on what “contemporary” means to him.
    9am - 10am
    Savory
    Hands-On
    Man of la Plancha
    Richard Blais of The Spence - Atlanta, GA
    Chef Richard Blais has his hands full. The “Top Chef All-Stars” winner is the mind behind Trail Blais, the creative culinary company that has consulted on, designed, and operated three- and four-star restaurants in Atlanta, and he’s currently working on concepts for new ventures in LA and Miami. But that won’t stop him from demonstrating the versatility of equipment—with an emphasis on the high-octane power of the Jade plancha—in this sizzling hands-on workshop.
    10:10am - 11:10am
    Savory
    Demo
    Feast and Feeling at Mugaritz
    Andoni Luis Aduriz of Mugaritz - Errenteria , Gipuzkoa, Spain
    In his savory demonstration, Spanish Chef Andoni Luis Aduriz will share the culinary and conceptual feast that constitutes the Mugaritz experience, from hyper-seasonal, expertly crafted dishes to the ideas and emotions that inspire them.
    10:10am - 11:10am
    Savory
    Hands-On
    Liberté, Egalité, Charcuterie!
    Gilles Vérot of Gilles Verot - Paris, France

    Join Paris-based Charcutier Gilles Vérot to learn the craft and secrets behind his successful, transcontinental charcuterie operation, and get a taste of the star products—terrines, headcheeses, sausages, and pâtés—that have won the hearts and stomachs of some of the world’s best chefs.

    10:10am - 11:10am
    Savory
    Hands-On
    Rethinking Pasta in the Modern Kitchen
    Tony Maws of Craigie on Main - Cambridge, MA
    In this savory workshop, Craigie On Main Chef Tony Maws will teach you how to make unusual, fresh, delicious pasta with an Arcobaleno pasta machine that fulfills both practical and ephemeral needs. Discover new and important techniques for significantly minimizing food waste. Find out how to incorporate non-traditional ingredients like yellow split peas and Serrano ham into your pasta dough. And learn how to evoke an emotional response with your dishes through their soulfulness and originality.
    Tue, October 4
    9am - 10am
    Savory
    Hands-On
    Harnessing Rot and Other Secrets of L'Air Du Temps
    Sanghoon Degeimbre of L'Air du Temps - Noville-sur-Mehaigne, Belgium

    In his hands-on workshop, Belgian Chef Sanghoon Degeimbre will use three dishes to demonstrate the techniques, traditions, and conceptual theories behind the cuisine of L’Air du Temps. Chef Degeimbre will prepare dishes like “Black and White,” “Ton Rouge,” which explores concepts of color and sustainability, and “Roots,” which will showcase the chef’s deft and innovative use of fermentation as a culinary technique.

    9am - 10am
    Savory
    Hands-On
    Sustaining Relationships: A Chesapeake Ecosystem of Purveyors
    Spike Gjerde of Woodberry Kitchen - Baltimore, MD
    In his savory workshop, Chef David Bazirgan will elaborate on the production that goes into perfect plating, showcasing how the character of ingredients and creativity of the chef intersect on the plate, in the transcendent form of the dish.
    10:10am - 11:10am
    Savory
    Demo
    365 Seasons of Nordic Cuisine
    Björn Frantzén of Frantzén/Lindeberg - Stockholm, Sweden
    Daniel Lindeberg of Frantzén/Lindeberg - Stockholm, Sweden
    Chefs Daniel Lindeberg and Björn Frantzén from Stockholm’s Frantzén/Lindeberg will present a hands-on workshop to showcase the chefs’ emphasis on specificity of time, resulting in cuisine that works with a single day’s ingredients, rather than a season’s. And attendees will learn how this micro-seasonal approach to cuisine yields food with a deep purpose, an intimate story, and a powerful connection between diners, chefs, and land.
    10:10am - 11:10am
    Savory
    Hands-On
    Sous Vide Your Way
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA
    Sous vide meets individual expression in this workshop as Aki Kamozawa and Alex Talbot—parents of food-science brainchild, Ideas in Food—help chefs explore the possibilities of immersion circulators. The duo will demonstrate how precision cooking allows chefs to be more creative in the kitchen and increases efficiency by freeing up an extra set of hands and other equipment. The Ideas in Food team will prepare dishes sous vide, and participating chefs will finish the preparations in their own styles.
    10:10am - 11:10am
    Savory
    Hands-On
    Marco. Polo. Exploring Spanish Ingredients
    Ángel León of Aponiente - El Puerto de Santa María, Spain
    Explore the wealth of Spain’s olive oils and vinegars in this savory workshop alongside Spanish Chef Angel Léon. Léon is known for his restaurant’s alta cucina celebration of the sea and his cutting edge techniques, such as the seaweed extract included in Adrià’s Texturas line. Here Léon will tap into the bounty of his homeland to show the possibilities of Spanish surf and turf.
    12:45pm - 1:45pm
    Savory
    2011 Vitamix Challenge
    Will Blunt of StarChefs.com - Brooklyn, NY

    The Vitamix Challenge will give six chefs from across the country a chance to flex their blending muscles and compete for the Ultimate Vitamix Package, including a Vita-Prep 3, Vitamix XL, The Quiet One from Vitamix, and a $500 American Express Gift Card. Under the gun of a ticking clock and watchful eye of an all-star judging panel—Wylie Dufresne (wd~50), Chris Santos (Stanton Social and Beauty & Essex), Alex Stupak (Empellon), Andrew Knowlton (Restaurant and Drinks Editor, Bon Appetit), and Jodi Berg (President, Vitamix)—competitors will blend and bend the boundaries of cuisine to produce what they hope will be the most delicious, creative, and beautiful dish.

    This year's competitors are:
    Dirk Flanigan – The Gage and Henri, Chicago, IL
    Seth Siegel-Gardiner – Kata Robata, Houston, TX
    Jamie Bissonnette – Coppa & Toro,  Boston, MA
    Adam Hegsted – Coeur d’ Alene Casino and Resort, Spokane, WA
    Asbel Reyes – SideBern’s Restaurant, Tampa, FL

    Pastry
    Sun, October 2
    8am - 10:45am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 1
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    The 2nd Annual StarChefs.com International Pastry Competition is set to hit the Main Stage floor of the ICC for threedays of floury, sugary, whirlwind pastry battle. Johnny Iuzzini of Jean Georges and “Top Chef: Just Desserts” is once again taking the helm as Executive Pastry Chef of the competition, guiding the sophomore class of 20 top-tier pastry competitors through a battle unlike any other. For Round 1, chefs will craft pre-desserts with the Bravo Trittico 18 Ice Cream Machine, a pantry of sweet ingredients, and unbridled creativity.
    9am - 10am
    Pastry
    Le Pain Non-Quotidien
    Tim Healea of Little T American Baker - Portland, OR
    Part craft, science, math, and mystery, bread has been with us since the cradle of civilization, but its mastery is often elusive. In a hands-on workshop that will cover both the basics and the nuances of bread-baking, Pastry Chef Tim Healea will share his dozen-plus years of experience—and hard-earned baker’s intuition—in the baking (and command) of bread.
    1:15pm - 2:15pm
    Pastry
    Soft Serve It Up
    Ralph Perrazzo of Clio - Boston, MA
    Soft serve is one of the biggest dessert trends of 2011. And Pastry Chef Ralph Perrazzo is out to revolutionize the way restaurants serve the soft stuff. From boozy soft serve ice cream and carbonated soft serve cocktails to flavor-forward twists and deep-fried concoctions, Perrazzo will demonstrate how soft serve can fit into any restaurant (or bar) menu—whether it’s fine dining or mass market. Bone up on soft serve-ology as Perrazzo walks you through the ins and outs—and potential financial boons—of this (icy) hot new addition to the pastry chef’s arsenal.
    1:15pm - 2:15pm
    Pastry
    Love Letter to an Apple
    Sandro Micheli of Adour Alain Ducasse - New York, NY
    Pastry Chef Sandro Micheli of Adour Alain Ducasse created his love letter to an apple for the fall when the fruit is in full bloom. Micheli will discuss the inspiration he finds in the changing seasons, and the drive behind the creation of this dessert. Help create the elements, and see how Micheli transforms the apple into a dish that creatively layers the sweet red fruit into a cohesive dessert.
    Mon, October 3
    8am - 10:45am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 2
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Only 10 pastry chefs will make it past Round 1 of the 2nd Annual StarChefs.com International Pastry Competition, their fate determined by an elite panel of judges, including Pierre Hermé, David Burke, François Payard, Claudia Fleming, Elizabeth Falkner, Ron Paprocki, Curtis Duffy, and Jeffrey Steingarten. For Round 2, the competitors will have to up the ante with plated desserts—the bread and butter, so to speak—of the fine-dining pastry chef. Required ingredients for this bout include focus, precision, and PreGel Pistachio Paste—all combined and spun into a sweet masterpiece with the Carpigiani 193 Soft Serve Machine.
    1:15pm - 2:15pm
    Pastry
    Tasting Nostalgia: The Sixth Sense Ingredient
    Philip Speer of Uchi - Austin, TX
    Smell, taste, sight, and even touch can provoke nostalgic inspiration. And in his hands-on pastry workshop, Pastry Chef Philip Speer will demonstrate how to use sense memories to inspire new dessert creations. Nostalgia is responsible for many of Speer’s desserts, from thoughts of the county fair and flavors of funnel cake and corn fritters, to sack lunches for his daughters and morning cereal breakfasts. Learn to share your past with your diners through your plates and spark sweet concepts with sensory recollection.
    1:15pm - 2:15pm
    Pastry
    Demo
    Macaron Indulgence
    Pierre Hermé of Pierre Hermé Paris - Paris, France

    Macaron master Pierre Hermé is legendary for his Paris pastry boutique and slew of definitive pastry tomes, including Macaron. If you’re lucky enough to be France-bound this year, head there immediately to sample these meringuey bites of deliciousness, in wild and wonderful flavors like grapefruit, white truffle-hazelnut, and chocolate-foie gras. But if you’re lucky enough to be in New York City this fall, you’ll learn how to make macarons—the sweets that made Hermé—from the man himself in this hands-on pastry workshop.

    Tue, October 4
    8am - 11am
    Pastry
    2nd Annual StarChefs.com International Pastry Competition: Round 3
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    For Round 3 of the 2nd Annual StarChefs.com International Pastry Competition, only three pastry chefs will remain to engage in a chocolate battle royal unlike any other. The three pastry chefs will temper, mold, and manipulate Cacao Barry chocolates into a chocolate trio, comprised of bonbons, a chocolate centerpiece, and entremets—all to see who walks away with $5,000 and an invitation to teach a 5-Star Pastry Series Seminar with media promotion, presented by PreGel, a Baxter Hybrid Convection Oven, a VIP pass to attend three days of classes at the Cacao Barry Training Center, and a $5,000 voucher to purchase Bravo equipment.
    12:45pm - 1:45pm
    Pastry
    Tapping into Your Staff’s Collective Creativity
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Sustainability talk in the industry often glosses over the crucial human element of the trade: the sustainability (or lack thereof) of maintaining not only a grueling work schedule and its physical demands, but also the fundamental aspects of production—inspiration and creativity. In this pastry workshop, Pastry Chef Michael Laiskonis of Le Bernardin will bring a welcome reminder that cooking on a professional level is not a solitary act, but a well-orchestrated operation that depends on many moving parts, fine details, and lots of hands and perspectives to make it all happen. Laiskonis will discuss brainstorming tools he uses in his pastry kitchen and the dishes that result from the process.
    12:45pm - 1:45pm
    Pastry
    Technique, Flavor, Season: The Pre-Dessert
    Ron Paprocki of Gotham Bar and Grill - New York, NY
    Winner of The First Annual StarChefs.com International Pastry Competition, Pastry Chef Ron Paprocki of Gordon Ramsay at the London will highlight the modern pre-dessert as a transition from savory to sweet courses. In his hands-on workshop, the pastry chef will use a variety of fruits and vegetables to demonstrate three pre-desserts, exploring different arrangements and platings as well as flavor and texture combinations, with the goal of refreshing the palate and stimulating the appetite for the next—and main—dessert event.
    Mixology
    Sun, October 2
    12:30pm - 1:45pm
    Mixology
    Taste the Grapevine, and We Don’t Mean Wine: Pisco
    Junior Merino of The Liquid Chef - New York, NY
    Master Mixologist Junior Merino of The Liquid Chef will host this hands-on—and more importantly, lips-on—seminar, where he will walk attendees through the grapes and regions that produce pisco. Merino will showcase the different grapes and distinct processes that make this spirit unique. To crystallize the lesson, Merino will demonstrate how to make pisco cocktails using fresh and seasonal ingredients in conjunction with the distinct flavors of pisco.
    2:45pm - 4pm
    Mixology
    Citrus Cocktail Contortions
    Todd Maul of Clio - Boston, MA
    Forget ho-hum citrus wedge garnishes or a simple splash of OJ. Boston Mixologist Todd Maul makes citrus-driven cocktails with a clear and creative culinary focus. From citrus paint to citrus smoke and citrus-infused ice, his hand-on workshop will give you the tools to make much more than lemonade when life gives you lemons (and limes, and spirits, of course).
    Mon, October 3
    11am - 12:15pm
    Mixology
    Cocktails: It Gets Better with (Barrel) Age
    Naren Young of ForkAndShaker.com - New York, NY
    Cocktail culture might have its unshakeable traditions, but the world's trailblazing bartenders will continue to look for new ideas and inspiration to excite guests. This year, barrel-aging cocktails has garnered a lot of attention, and like many “revived” cocktail trends, this one has history. In his hands-on workshop, Mixologist Naren Young will demonstrate how the storied and studied barrel-aging process benefits the flavor and texture of cocktails.
    2:15pm - 3:30pm
    Mixology
    Cocktails Experienced Through the Meta-Sense of Time
    Toby Maloney of Pouring Ribbons - New York, NY
    Troy Sidle of Alchemy Consulting - New York, NY
    Joaquín Simó of Pouring Ribbons - New York, NY
    In their three-part presentation, the Alchemy Consulting team—Toby Maloney, Joaquín Simó, and Troy Sidle—will relate emotions and cocktails. Learn how to tap into the sights, sounds, smells, and tastes of childhood memories of spirits and cocktails, along with the comforting (and discomforting) emotions they evoke. Then step forward in time to relive your misspent youth and explore the prejudices formed when drinking with little to no thought or discernment. Finally, look to the present and future to explore how adults attach positive emotions to cocktails as you learn to appreciate more sophisticated flavors.
    6pm - 8pm
    Mixology
    Congress Cocktail
    Toby Maloney of Pouring Ribbons - New York, NY
    Todd Maul of Clio - Boston, MA
    Junior Merino of The Liquid Chef - New York, NY
    Christy Pope of Cuffs & Buttons - Brooklyn, NY
    Audrey Saunders of Pegu Club - New York, NY
    Naomi Schimek of The Spare Room - Los Angeles, CA
    Troy Sidle of Alchemy Consulting - New York, NY
    Joaquín Simó of Pouring Ribbons - New York, NY
    Katie Stipe of Last Call Consulting - New York, NY
    Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
    Naren Young of ForkAndShaker.com - New York, NY
    Linger after hours for the Congress Cocktail, hosted by Mixologists Todd Maul, Junior Merino, Naren Young, Toby Maloney, Joaquín Simó, Troy Sidle, Stanislav Vardna, Audrey Saunders, Christy Pope, Katie Stipe, and Naomi Schimek. Snack on small plates fare from Congress sponsors and sip on drinks from some of the world’s leading mixologists.
    Tue, October 4
    11am - 12:15pm
    Mixology
    Ichi-go Ichi-e: The Art of Being in the Present Moment
    Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
    Slovakian Mixologist, Magazine Director, and Bar Institute Principal Stanislav Vadrna is responsible for bringing the Japanese concept of “ichi-go ich-ie” to Western mixology. While the concept, which means “one chance, one encounter” (implying the preciousness of each moment) originated in the Japanese tea ceremony, Vadrna quickly realized how naturally it translates to mixology. And in his hands-on workshop, he will demonstrate how the cocktail experience is (and should be) a celebration of the here and now.
    2:45pm - 4pm
    Mixology
    Je Ne Sais Quoi: Feminine Finesse in Mixology
    Christy Pope of Cuffs & Buttons - Brooklyn, NY
    Audrey Saunders of Pegu Club - New York, NY
    Naomi Schimek of The Spare Room - Los Angeles, CA
    Katie Stipe of Last Call Consulting - New York, NY
    There’s a stereotype of cocktail culture that’s conceptually dominated by men. It’s full of dark wood, leather interiors, muttonchops, and form-fitting vests. But the reality is far more co-ed than not, and, in fact, it’s women who are behind some of the gutsier cocktail creations we enjoy today. Join NYC Mixologists Audrey Saunders of Pegu Club, Katie Stipe of Last Call Consulting, and Christy Pope of Cuffs and Buttons, plus L.A. Mixologist Naomi Schimek of The Spare Room, as they provide their professional perspectives on a woman’s sense of taste and smell, and how heavily their female intuition has influenced the industry. Sample cocktails from four industry leaders (no facial hair required) in this discussion on the feminine side of mixology.
    Wine
    Sun, October 2
    10am - 11:15am
    Wine
    Iberian Blood and Curd: Pairing Wines and Cheeses of Spain
    Enric Canut of CCI Consultores Alimentarios - Barcelona, Spain
    Kerin Auth of Olé Imports - New Rochelle, NY
    Wine and cheese, both derived from fermentation, are two of the most worshiped foods created by humans, and together make up a divine hallmark of Spanish cuisine. And while they are often marvelously matched, wine and cheese pairings are not always successful, and can even do disservice to the products involved. In their wine tasting workshop, Cheese Expert and Writer Enric Canut and Sommelier Kerin Auth will demonstrate how, when paired properly, Spanish wines and cheeses reach the sublime, together.
    12:30pm - 2:30pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 1
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Hosted by Master Sommelier Fred Dexheimer, the 2nd Annual StarChefs.com Somm Slam will give sommeliers, so very polite by profession, the opportunity to grit their grape-stained teeth in a real-time pairing competition. Day 1 of the competition throws out all (okay, most) of the rules of front of house propriety in exchange for the intensity of the game show format, complete with a live (sommelier) studio audience. Dexheimer will lead the way our somms are challenged with a blind tastings, trivi, and a pairing showdown (they’ll have to match a variety of Artisan Wisconsin cheeses with a cabinet of wines from Sud de France, Rhone Valley, and Australia, among others.) The prize isn’t cash—it’s the right to move onto Day 2.
    4pm - 5:15pm
    Wine
    Taming and Teasing Spice: Wine Pairings and Indian Cuisine
    Scott Carney of The International Culinary Center - New York, NY
    Vikas Khanna of Junoon - New York, NY
    Indian food has become one of the hottest cuisines in the United States over the last few years. But its bold flavors and exotic spices often represent a quandary for diners and sommeliers alike. In their wine tasting seminar, Chef Vikas Khanna and Master Sommelier Scott Carney of New York City’s Junoon will show sommeliers how to branch out from pairing traditional Indian lagers with spicy cuisine and teach the audience how to break the rules to the advantage of both food and wine.
    Mon, October 3
    10am - 11:15am
    Wine
    Tasting
    Taste Buds and Molecules: Innovative Aromatic Food Pairings
    François Chartier of Taste Buds and Molecules - Quebec, Canada

    Inspired by his collaboration with Chef Ferran Adrià, Sommelier and Author François Chartier will explore the aromatic profile of nori—which shares molecular properties with black pepper and olives—to create a sushi that pairs well with red wines. Further, Chartier will show sommeliers how they can deepen the connection between food and beverages by uncovering the unity between seemingly disparate foods with the same aromatic compounds. The result? Aromatic food synergy!

    12:30pm - 2pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 2
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    RJ Cooper of Rogue 24 - Washington, DC
    Only five sommeliers will emerge from the polite mayhem of Day 1 of 2nd Annual StarChefs.com Somm Slam, but those who do will have earned the right to pair a select cabinet of wines with surprise dishes prepared by Chef R.J. Cooper of Washington, DC's Rogue 24. It’s the craft of the sommelier under a microscope—and on a timer.
    2:15pm - 3:15pm
    Wine
    How to Build a Winning Wine Team
    Belinda Chang
    John Ragan of Union Square Hospitality Group - New York, NY
    Bernard Sun of Jean-Georges Management - New York, NY
    Steven Olson of aka Wine Geek - New York, NY
    This pro-packed wine panel assembles some of the country’s top wine directors. Bernie Sun of Jean-Georges Management, John Ragan of Eleven Madison Park and Belinda Chang, formerly of The Modern, will discuss how they built successful wine teams. They share their secrets of hiring, serving, educating, and team building in this informative workshop—a can’t-miss panel for restaurateurs and sommeliers hoping to build a winning wine program.
    3:45pm - 5pm
    Wine
    Fizzy and Fried
    Lisa Dupar of Pomegranate Bistro - Redmond, WA
    Laura Maniec of Corkbuzz - New York, NY
    Ask any sommelier what their favorite food and wine pairing is and you often get a puzzling response, something along the lines of french fries and Champagne. But sommeliers aren’t tipsy; they’re onto something, and this seminar will greedily investigate it. Talking us through this decadent marriage of fried food and bubbly will be Oregon Chef and Author of Fried Chicken and Champagne, Lisa Dupar, and Master Sommelier Laura Maniec of BR Guest Restaurants. It’s grease and crunch meets delicate pearl, a taste of tradition and a tipple of sophistication.
    Tue, October 4
    10am - 11:15am
    Wine
    Burger Pairing Showdown: Beer vs. Wine
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Adam Fleischman of Umami Burger - Los Angeles, CA
    Michael McAvena of The Publican - Chicago, IL
    Join Master Sommelier Fred Dexheimer, Cicerone Michael McAvena of Chicago’s The Publican, and Chef Adam Fleischman of LA’s Umami Burger for a face-off of brews vs. crus. Fleischman will grill his signature, seriously savory burgers in a test of what beverage reigns supreme—wine or beer. Dexheimer and McAvena will crack open some of their favorite fermented potables and let the audience decide which takes the title of best burger pairing!
    12:30pm - 1:45pm
    Wine
    2nd Annual StarChefs.com Somm Slam: Day 3
    Fred Dexheimer of Straw Valley Cafe - Durham, NC
    Hemant Mathur of Tulsi - New York, NY
    Day 3 of the StarChefs.com 2nd Annual Somm Slam features the top two sommeliers in the competition, pairing mavens who’ve earned the right to go mano a mano (and bottle to bottle), pairing wines with dishes from Chef Hemant Mathur of NYC's Tulsi. Tempers and temperatures might be high as the two finalists compete for the chance to win a two-week, all-expenses-paid tour of Australia's greatest wine regions, presented by Wine Australia and Meat & Livestock Australia, not to mention a year’s worth of bragging rights.
    2pm - 3:15pm
    Wine
    Pairing Sake Out of the Bento Box
    Roger Dagorn of Porter House New York - New York, NY
    Michael Lomonaco of Porter House New York - New York, NY
    Sake is one the most complex and intriguing of all the alcoholic beverages, and it’s also one of the most pigeonholed within in the realm of food and wine pairings. Conventional wisdom tends to pair sake with Asian foods, but what do you do with sake outside the rich amalgam of Far East flavors? In this wine tasting workshop, sake meets Western foods in an enlightening twist on pairing “rules” from Master Sommelier and Sake Samurai Roger Dagorn and Chef Michael Lomonaco of New York City’s celebrated Porter House.
    Business
    Sun, October 2
    9am - 10am
    Business
    Where Chefs Perform: Evoking the Sixth Sense in Kitchen Design
    Samuel Bradner of The Peregrine Group - Rumford, RI
    Jimi Yui of YuiDesign - Takoma Park, MD
    The kitchen is the soul of a restaurant and the stage where chefs perform. It’s around this concept that award-winning Kitchen Designer Jimi Yui of YuiDesign has cultivated his philosophy. With 30 years experience designing for the likes of Mario Batali, Morimoto, and Nobu, Yui—along with Developer Samuel Bradner of the Peregrine Group—will share practical lessons on how chefs can realize their vision through a well-designed kitchen. He’ll teach attendees how to evoke the Sixth Sense through design that is practical, efficient, cost-effective, and creative.
    10:10am - 11:10am
    Business
    How to Make It Panel
    The 2011 New York Rising Stars of StarChefs.com - Brooklyn, NY

    This year’s StarChefs.com 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, and pride in their work. In lieu of a clear roadmap to success, they’ll offer 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 happen.

    Mon, October 3
    9am - 10am
    Business
    How to Build a Better Digital Mouse Trap
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Amanda Hesser of Food52.com - New York, NY
    Shuna Lydon of Eggbeater - , United States
    Dave McCue of Harland Clarke Digital - Lisle, IL
    Regina Varolli of The Huffington Post - New York, NY
    It takes more than good food to build a business. Join the digital discussion with moderator Regina Varolli of Huffington Post and an expert panel—including Amanda Hesser of Food52.com, StarChefs.com’s Editor-in-Chief Antoinette Bruno, Dave McCue of SubscriberMail, and Peels Pastry Chef (and super blogger) Shuna Lydon—to learn how to boost your digital presence and build an online community through your website, email marketing, social media, and blogging.
    10:10am - 11:10am
    Business
    Real Food for Health: Feeding Guests on Restrictive Diets
    Shauna Ahern of Gluten Free Girl and the Chef - Seattle, WA
    Daniel Ahern of Gluten Free Girl and the Chef - Seattle, WA
    Franklin Becker of The Little Beet - New York, NY
    Corby Kummer of The Atlantic - Washington, DC
    Ensuring the safety and satisfaction of diners is part and parcel of the hospitality experience. But accommodating restrictive diets isn’t just about providing low-fat or vegetarian options anymore. In this business panel moderated by Writer Corby Kummer, we’ll hear from several industry insiders with firsthand experience in the business of customized cuisine. Shauna and Daniel Ahern of GlutenFreeGirl.com will discuss the logistics of the gluten-free diet and Chef Franklin Becker will share both personal and professional experience with diabetes.
    Tue, October 4
    9am - 10am
    Business
    From Plate to Picture: Mastering Food Photography
    Michael Harlan Turkell of HarlanTurk.com - New York, NY
    Andrew Scrivani of AndrewScrivani.com - New York, NY
    Even the sleekest, cleanest kitchens and restaurant spaces in the world can prove difficult places to photograph food. But whether you’re using an iPhone (or two) or a top-rated digital SLR , food photographers Andrew Scrivani and Michael Harlan Turkell will teach you how to get your shot in even the most adverse lighting situations—and make your food look as good in a photo as it does on a plate.
    9am - 10am
    Business
    Holistic Hospitality and Emotions in Hotel Design and Service
    Elizabeth Blau of Blau + Associates - Las Vegas, NV
    Will Blunt of StarChefs.com - Brooklyn, NY
    Adam D. Tihany of Tihany Design - New York, NY
    The holistic approach to the hotel guest experience is gaining traction as industry professionals incorporate a deeper appreciation of the facets of hospitality into their everyday work. In this panel discussion, professionals from all corners of the hospitality field—from hotel design and service to cuisine—will discuss new paradigms for the guest experience.
    10:10am - 11:10am
    Business
    From Fine Dining to Fast Casual
    Bill Kim of Belly Q - Chicago, IL
    After years in fine dining, Chicago Chef Bill Kim shifted his focus to fast casual cuisine, partnering with his wife and brother to open Urbanbelly and Belly Shack and carving out a wallet- and belly-satisfying niche in the local market. In this business workshop, Chef Kim will discuss how and why serious chefs choose fast casual operations to reach a wider audience. He’ll also discuss his motivation for stepping away from fine dining, along with the financial and logistical hurdles of being an owner.