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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.
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.
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?
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Assorted Pizzas and Surf and Turf SkewersGilles 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.
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.
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!
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.
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Surf and Turf SkewersMacaron 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.
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.
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.
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.
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.
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.
In the bustling kitchens of Woodberry Kitchen, local products drive local processes in a system Chef-owner Spike Gjerde conceived as a response to the ecology of the Chesapeake Bay watershed. Gjerde and Woodberry Kitchen team members—including Rising Star Pastry Chef Isaiah Billington, Bar Director Corey Polyoka, and Chef de Cuisine George Marsh—collaborate in this savory workshop to provide a glimpse of the techniques performed daily to create cuisine that nourishes and delights more than 300 guests per service. Get perspective on the purveyor relationships and products that are the foundation for sustainable efforts at Woodberry Kitchen.
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Assorted PizzasThe 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
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.
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.
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.
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.
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.
In the bustling kitchens of Woodberry Kitchen, local products drive local processes in a system Chef-owner Spike Gjerde conceived as a response to the ecology of the Chesapeake Bay watershed. Gjerde and Woodberry Kitchen team members—including Rising Star Pastry Chef Isaiah Billington, Bar Director Corey Polyoka, and Chef de Cuisine George Marsh—collaborate in this savory workshop to provide a glimpse of the techniques performed daily to create cuisine that nourishes and delights more than 300 guests per service. Get perspective on the purveyor relationships and products that are the foundation for sustainable efforts at Woodberry Kitchen.
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
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.
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.
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!
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?
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Assorted Pizzas and Surf and Turf SkewersGilles 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.
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Surf and Turf SkewersChef 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.
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.
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.
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.
Join us in the ICC Marketplace to sample delicious dishes from our sponsors. Highlights include:
Bakers Pride: Assorted PizzasIn 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.
ICC Index 2011 Wrap-Up Day 1 2011 Wrap-Up Day 2 2011 Wrap-Up Day 3CompetitionsSchedule
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