7th Annual StarChefs.com International Chefs Congress Schedule

7th Annual StarChefs.com International Chefs Congress Schedule

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    Sat, September 29
    Sun, September 30
    Mon, October 1
    Tue, October 2
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    Main Stage
    Mixology
    Wine
    Business
    Pastry
    Products Fair
    Savory
    * Click presentation titles for more details
    Sat, September 29
    10am - 11:30am
    Business
    Institute of Culinary Education
    When Restaurants Multiply: The Fine Art of Growing a Business
    Rick Camac of Fatty Crew - New York, NY
    Joanne Chang of Flour - Boston, MA
    Peter Kelly of Xaviars Restaurant Group - Piermont, NY
    Brett Traussi of The Dinex Group - New York, NY
    Stephen Zagor of Institute of Culinary Education - New York, NY
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    With success comes inevitable growth, but going from one operation to 10 comes with its fair share of hurdles. Join a discussion at the Institute of Culinary Education on restaurant growth with Moderator Steve Zagor, Director of the ICE’s management and hospitality programs, and an expert panel—including Rick Camac, Managing Partner of Fatty Crew; Chef Joanne Change of Myers & Chang; and Brett Traussi, COO of the Daniel Boulud empire and Dinex Group. Hear advice on how to grow gracefully, with manageable techniques for opening multiple locations.

    Session will be held at the Institute of Culinary Education, 50 West 23rd Street, New York, NY 10010

    Sun, September 30
    4am - 6:55am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day One
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
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    "Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returns as Executive Pastry Chef of the 3rd Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Alex Stupak, Jeffrey Steingarten, Elizabeth Falkner, Stephane Treand, and Michael Laiskonis. At stake is $5,000 cash, an all-expenses paid invitation to teach a 5-Star Pastry Series Seminar with PreGel, and a stage in a top pastry kitchen.

    Round 1: Pre-dessert competition, where 20 chefs compete for 10 spots to advance to Round 2.

    5am - 6am
    Business
    Maximizing the Commissary: The Story of Chipotle
    Nate Appleman of Chipotle Mexican Grill - New York, NY
    Joel Holland of Chipotle Mexican Grill - New York, NY
    Buy Workshop Ticket Looking to increase productivity in a quick-serve outfit? Learn to maximize quality and efficiency with the Chipotle triple threat Research Team: Nate Appleman, Kyle Connaughton, and Joel Holland, who’ve helped Chipotle streamline its operations and develop a more intimate sense of corporate responsibility—not to mention culinary street cred. The trio will talk technique, expound on technology's role in high-volume production, and give practical advice on delivering quality, low-cost cuisine that’s way ahead of the curve.
    5am - 6am
    Business
    Capturing Edible Moments with Food Photography
    Penny De Los Santos of Pennydelossantos.com - New York, NY
    Adam Evans of The Optimist - Atlanta, GA
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    Even the world’s sleekest, cleanest kitchens and restaurant spaces can prove difficult places when it comes to food photography. But whether you’re using an iPhone or a top-rated digital SLR, award-winning Food Photographer Penny De Los Santos, along with plating whiz Chef Adam Evans, will teach you how to get your shot, frame your dishes, and capture your culinary vision. Because your food should look as good in a photo as it does on the plate.

    5am - 6am
    Savory
    Hands-on
    Tradition Meets Modernity: Beef in Korean Cuisine
    Hooni Kim of Danji - New York, NY
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    Civilizations evolve and cuisines are refined, but one thing remains the same: the unabashed, sublime joy that comes from a bite of tenderly handled, expertly prepared beef. Join Danji Chef Hooni Kim in his Hands-on Workshop as he transforms beef into incarnations of both traditional and modern Korean dishes, proving once and for all that even as societies—and cuisines—evolve, certain culinary fundamentals unite us over time. And beef, most assuredly, is one of them.

    Supported by Meat & Livestock Australia

    5am - 6am
    Savory
    Demo
    The Evolution of Tapas and Culture at El Tapeo
    Seamus Mullen of Tertulia - New York, NY
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    The culture of tapas and shared dining is one of Spain’s great contributions to the culinary world. In his Interactive Workshop, Chef Seamus Mullen will explore the evolution of small plates from their earliest Spanish roots to their current incarnation at his New York City restaurant, Tertulia. Mullen will discuss the concepts, techniques, and product—including fresh Ibérico pork and olive oil—that continue to keep the flavors of this cuisine in the spotlight.

    Supported by Olive Oils of Spain

    5am - 6am
    Savory
    Hands-on
    Counter Culture: The History of Appetizing in New York
    Niki Russ Federman of Russ & Daughters - New York, NY
    Joshua Russ Tupper of Russ & Daughters - New York, NY
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    Old New York is still alive on Houston Street, where Fourth Generation Co-owners Niki Russ Federman and Joshua Russ Tupper uphold their family’s appetizing heritage at Russ & Daughters. In their Hands-on Workshop, the duo will demonstrate the art of slicing smoked salmon by hand and discuss the timeless tastes, traditions, and products that make the company a New York culinary landmark.

    6am - 7am
    Wine
    Panel
    Wine Prophets
    Joe Campanale of L'Apicio - New York, NY
    Olivier Flosse of MARC Restaurants - New York, NY
    Daniel Johnnes of The Dinex Group - New York, NY
    Emily Wines of Kimpton Hotels - San Francisco, CA
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    Wine sales are an important part of profits for any restaurant. But maintaining an exciting, diverse, and high-quality wine program can be difficult in a multi-venue organization, especially when it comes to the final numbers. This pro-packed wine panel assembles some of the country’s top wine directors—including Daniel Johnnes of The Dinex Group; Emily Wines of Kimpton Hotels; and Olivier Flosse of MARC Restaurants—to discuss the secrets of building a winning wine program for multiple locations.

    6:20am - 7:20am
    Savory
    Demo
    Unwrapping Layers of Flavor
    Jason Bond of Bondir - Cambridge, MA
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    A former charcuterie maestro, Chef Jason Bond has shifted his focus to the garden plot with his first solo restaurant, Bondir. Bond now views meat and proteins like a seasoning element, highlighting instead the versatility of seasonal produce, and in his Savory Hands-on Workshop, he’ll share his secrets for turning that product into a rich, luscious menu. Working with varied textures and complex flavor combinations, Bond shows the importance of treating vegetables with the same fastidiousness as any salumi.

    Supported by Vitamix

    6:20am - 7:20am
    Savory
    Of the Moment: Cooking without Recipes
    Mathias Dahlgren of Mathias Dahlgren - Stockholm, Sweden
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    On the forefront of Nordic culinary exploration, Chef Mathias Dahlgren follows nature to her shadowy depths and sparkling heights. In his Interactive Workshop, he will transform product with the refined creativity and abandon, demonstrating how he builds his micro-seasonal menu without the traditional shackles of a recipe.

    6:20am - 7:20am
    Savory
    Hands-on
    Barbecue Rub Down
    Anthony Masters of Fatty 'Cue - New York, NY
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    Brandishing the flavors of Southeast Asia, Chef Zak Pelaccio and his Fatty Crew combine fermented funkiness and a whole lotta smoke to create the addictive barbecue of Fatty ‘Cue. Crew members Steve Haritopoulos and Anthony Masters will share the secrets of those flavors—with Australian lamb in a starring roll—in their Hands-on Workshop, exploring the rubs, spices, brines, and smoke that make his ‘cue sing with rich, fiery delight.

    Supported by Meat & Livestock Australia

    6:20am - 7:20am
    Business
    Building a Better Restaurant through Efficiencies and Innovation
    Christine Quinlan of Food & Wine - New York, NY
    Sang Yoon of Lukshon - Culver City, CA
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    Money is everything, space is valuable, and a well-designed kitchen can be the difference between success and failure. With the intuition of an electrical engineer, Chef Sang Yoon built his Culver City outpost Lukshon carefully, using every inch of space. He’ll teach attendees—alongside Food & Wine’s Christine Quinlan—how to breach new frontiers in kitchen design through an approach that is practical, holistic, cost-effective, and creative.

    7am - 7:45am
    Wine
    Art of Coffee Harmonization
    Fred Dexheimer of Juiceman Consulting - New York, NY
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    Coffee blends—with their aroma, terroir, acidity, and bitterness—have all the nuance of fine wines. And those blends are an integral part of fine-dining experiences everywhere. Learn how to pair Nespresso coffees with spirits, chocolate, and wines, alongside (perpetually buzzed) Master Sommelier Fred Dexheimer. In this come-one-call-all coffee break, you’ll discover the upside (and potential up sell) of coffee harmonization.

    Supported by Nepresso

    7:30am - 7:45am
    Main Stage
    Welcome Address with Antoinette Bruno and Will Blunt
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Buy Workshop Ticket Listen to StarChefs.com CEO and Editor-in-Chief Antoinette Bruno reveal top culinary trends.
    7:45am - 8:15am
    Main Stage
    Keynote Address: Origins and Frontiers
    Mark Kurlansky of www.markkurlansky.com - New York, NY
    Buy Workshop Ticket Drawing on his extensive knowledge of the history of Basque cuisine and such essential culinary topics as salt and cod, author Mark Kurkansky will deliver this year's keynote address on the Origins and Frontiers, sharing his seasoned perspective on the roots and future of food.
    8am - 1pm
    Products Fair
    Somm Bar: Day One
    Somm Bar
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    With wines from the Côtes du Rhône (noon to 1pm), Chile (1pm to 2pm), Georgia (2pm to 3pm), Greece (3pm to 4pm), and Chateau Ste. Michelle (4pm to 5pm), attendees can get a pour of some of the best vino around.

    8:15am - 8:55am
    Main Stage
    The Legacy of Japanese Cuisine
    Masaharu Morimoto of Morimoto - New York, NY
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    When he was young, he thought he'd be a baseball player. Today he's an international culinary superstar, a symbol for modern success—known by just one name. But for all this, Morimoto never forgets his past. Instead, he fuses his ambitions and ties his creativity to the roots, rituals, and traditions of his homeland. Join Morimoto on the Main Stage, as he demonstrates the timeless utility of ancient knife skills while breaking down a whole yellowfin tuna.

    Supported by Fresh Origins MicroGreens

    8:30am - 10:30am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day One
    Michele Buster of Forever Cheese - Long Island City, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY
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    Ever seen a sommelier sweat? Day 1 of the 3rd Annual StarChefs.com Somm Slam throws out all (OK, most) of the rules of front-of-house propriety in exchange for the intensity of the game show format, complete with red buzzers and a live (sommelier) studio audience. Master Sommelier Fred Dexheimer will assume the host role, leading the way as our somms are challenged with blind tastings, trivia, and a cheese pairing showdown, presented by Michele Buster of Forever Cheese. The prize isn’t cash—it’s the right to move onto Day 2.

    8:30am - 9:45am
    Mixology
    The History of Carbonation in Cocktails
    Jeffrey Morgenthaler of Clyde Common - Portland, OR
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    One might call Mixologist and Cocktail Innovator Jeffrery Morgenthaler’s Clyde Commons a drinks laboratory. Morgenthaler was on the forefront of barrel-aging, and he’s already onto his next project, working to create fully carbonated cocktails. In his Mixology Workshop, Morgenthaler will discuss the history and science of carbonating cocktails and look at the future of effervescence in drinks. Strap on your CO2 tanks, and get ready to mix fizzy with a master.

    9am - 10:30am
    Products Fair
    Eat@ICC: Day One Lunch
    Iacopo Falai of Falai Panetteria - New York, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Seamus Mullen of Tertulia - New York, NY
    Paul Qui of East Side King - Austin, TX
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    Come hungry and check out food carts by Chefs Seamus Mullen (Tertulia – New York, NY), Paul Qui (East Side King – Austin, TX), and Iacopo Falai (Bottega Falai – New York, NY).

    For sit-down fare, check out Chef Jordan Kahn's (Red Medicine – Los Angeles, CA) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    9:15am - 10:30am
    Pastry
    Hands-on
    Chocolate Innovations
    Francisco Migoya of Culinary Institute of America - Hyde Park, NY
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    Cocoa butter, cocoa, sugar: the simple, sublime equation of chocolate. But for pastry maestro Francisco Migoya, former pastry chef at the lauded French Laundry and current instructor extraordinaire at the Culinary Institute of America, chocolate is so much more. In his Hands-on Pastry Workshop, Migoya will bring a new perspective to chocolate, blurring the line between entremets and the chocolate bar, working with varied formats (think vaporizers and pipable designs) to non-traditional bases, bringing chocolate to a whole new level.

    9:15am - 10:30am
    Pastry
    Hands-on
    Bitters Sweet: Cocktail Culture Invades Pastry
    Plinio Sandalio of Carillon - Austin, TX
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    Bitters and booze are bursting out of cocktail culture and invading the sweet kitchen. And you can learn to harness them alongside Austin Pastry Chef Plinio Sandalio. In his Hands-on Workshop, Sandalio will show how to use flavors like Campari, Angostura, and house-made tinctures to balance dishes and add depth. Get smart on bartender speak as Sandalio walks you through the ins and outs of these sippable additions to the pastry chef’s arsenal.

    10:30am - 11:25am
    Main Stage
    Sons of the South
    Sean Brock of McCrady's Restaurant - Charleston, SC
    Linton Hopkins of Restaurant Eugene - Atlanta, GA
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    Chefs Sean Brock and Linton Hopkins are true prophets of the South; both strive to preserve local foodways, help raise awareness for local farming, and study and adapt tradition to their modern culinary pursuits. But for these visionary chefs, Southern cuisine is more than sorghum and ham hocks—it’s life and heritage. Join Brock and Hopkins on the Main Stage as they tap into the soul of America’s most distinct regional cuisine.

    10:30am - 1:30pm
    Products Fair
    Eat@ICC Food Carts: Day One Pastry Pop-up
    Michael Laiskonis of Institute of Culinary Education - New York, NY
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    Feed your sweet tooth with an amazing pastry pop-up by former Le Bernardin Pastry Chef Michael Laiskonis (Institute of Culinary Education – New York, NY). And be sure to visit our sponsor booths in the Products Fair to get even more snacks and drinks.

    Presented by PreGel America
    10:45am - 12pm
    Mixology
    Summoning the Ghost of Jerry Thomas
    Bobby Heugel of Anvil Bar & Refuge - Houston, TX
    Audrey Saunders of Pegu Club - New York, NY
    Dave Wondrich of Esquire - New York, NY
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    He’s the spirit with an outsized impact on the spirits community, the Father of the American Cocktail, “Professor” Jerry Thomas. And who better celebrate him than reverent guardians of Thomas’s legacy, Dave Wondrich, Audrey Saunders, and Bobby Heugel? Join them in a Hands-on Mixology Workshop as they explore Thomas’ influence on modern mixology, from his publication of the first cocktail recipe book How to Mix Drinks to the creative, meticulous, professional cocktail culture he helped nurture.

    11:30am - 1pm
    Products Fair
    Eat@ICC: Day One Networking Break
    Daniel Holzman of The Meatball Shop - New York, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Brian McCracken of Spur - Seattle, WA
    Jeff McInnis
    Alex Stupak of Empellón Cocina - New York, NY
    Dana Tough of Spur - Seattle, WA
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    Come hungry and check out food carts by Chefs Alex Stupak (Empellón Cocina – New York, NY), Jeff McInnis (Yardbird – Miami, FL), Brian McCracken and Dana Tough (Spur – Seattle, WA), and Daniel Holzman (The Meatball Shop – New York, NY).

    For sit-down fare, check out Chef Jordan Kahn's (Red Medicine – Los Angeles, CA) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    12pm - 1:15pm
    Wine
    Chilean Taste and Terroir
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Maricel Presilla of Cucharamama - Hoboken, NJ
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    French, Italian, and Californian bottles may be de facto popular, but with its varied terroir (we’re talking 2,700 miles of coastline) and vast production, Chile’s none-too-subtly nudging its way onto restaurant wine lists. Culinary Historian and James Beard “Best Chef, Mid-Atlantic” Maricel Presilla is bringing her seasoned historical perspective and deep knowledge of Chilean ingredients to the expert pairings of South American oeno-enthusiast Sommelier Fred Dexheimer in this Tasting Workshop. Dig into the culinary history and potent wine prowess of the world’s fifth largest exporter.

    1pm - 1:30pm
    Main Stage
    Exporting Flavor: Modern Peruvian Cuisine
    Virgilio Martínez of Lima - London, England
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    Tucked on the Western border of South America, Peru is as much a wonderland of Amazonian product and rich and mixed culinary heritage as it is a nation developing its own distinct modern techniques. On the Main Stage, Chef Virgilio Martínez will showcase that bounty, along with the skills that have earned him top accolades in Lima restaurants and at his new London restaurant, Lima. Join Martínez as he explores the wild products and storied cultures that are helping to bring Peru’s cuisine to the forefront of modern gastronomy.

    1:30pm - 2pm
    Main Stage
    Nerua and Nature at Its Core
    Josean Martínez Alija of Nerua at Guggenheim Bilbao - Bilbao, Spain
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    Chef Josean Alija is among the young vanguard, pushing Spain’s boundaries even further into the “new frontier,” as the evolution of cuisine continues to venture into the unexpected. On the Main Stage, he combines a purist style—focused on simple aromas, textures, and flavors—with an exploration of nature’s products. By interpreting and adapting to nature, Alija distills the essence of his dishes, creating a modern approach completely his own.

    Mon, October 1
    4am - 6:55am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Two
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
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    Round 2: Plated dessert competition, where 10 chefs compete for three finalist spots and prizes and advance to the final round.

    5am - 6am
    Pastry
    Hands-on
    Naturally, No Sugar Added
    Josean Martínez Alija of Nerua at Guggenheim Bilbao - Bilbao, Spain
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    Spanish Chef Josean Alija believes the end of the meal is as important as any other course, and in his Hands-on Workshop, he will highlight techniques that bring out the essential, pure, and natural flavors in dessert—using little to no sugar. Join Alija as he explores the juxtaposition of natural sugars in fruits and vegetables, proving that no added sugar is more than healthy. It’s necessary to showcasing dessert’s true potential.

    5am - 6am
    Savory
    Hands-on
    Spanish Ham Without Borders
    Linton Hopkins of Restaurant Eugene - Atlanta, GA
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    After discovering a Spanish guild of Ibérico ham carvers, Chef Linton Hopkins became fascinated with the techniques and tools of this centuries-old art, researching its traditions in on-the-ground trips to Spain. In his Hands-on Workshop, Hopkins will team up with an Ibérico carver from Spain to demonstrate traditional carving methods as a model for Southern and U.S. artisans.

    Supported by Trade Commission of Spain

    5am - 6am
    Business
    Chef Development: Beyond the Kitchen Door
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Sisha Ortúzar of Riverpark - New York, NY
    Anne Quatrano of Star Provisions - Atlanta, GA
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    Book deals, television, retail markets: beyond the kitchen’s duties, there is a world of opportunity for an entrepreneurial chef. Join the personal development discussion with Moderators Matt and Ted Lee, along with an expert panel—including Chefs Anne Quatrano and Sisha Ortúzar—to learn how to build upon your culinary talents and expand into businesses outside the restaurant environment.

    5am - 6am
    Savory
    Demo
    Nature and Sous Vide Nurture
    Matt Lightner of Atera - New York, NY
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    Unadulterated product and molecular gastronomy live in unexpected harmony at Matthew Lightner’s Atera. And whether he’s foraging or spending hours on R&D, Lightner displays a singular focus on innovation and culinary wonder. Join Lightner for a Hands-on Workshop that will unite the precise application of sous vide with the wild intangibles of the natural world.

    Supported by PolyScience and Unified Brands

    6am - 7:15am
    Wine
    Tasting
    Georgian Oeno Origins
    Lisa Granik of TastingWorks - Brooklyn, NY
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    Journey to the earliest origins of winemaking with Lisa Granik, master of wine and director of Tastingworks. In her Wine Tasting Workshop, Granik will discuss the oldest traditions in winemaking by exploring and pouring the country that started the winemaking process, Georgia. From natural wines aged in a qvevry to Georgia’s new blends, take a big sip of the Old World.

    Supported by Georgian Wine Association and the Ministry of Agriculture of Georgia

    6am - 7:15am
    Mixology
    Sour Sips and Drinking Vinegars
    Lynnette Marrero of Drinksat6 - New York, NY
    Kelley Slagle of Cocktail Kingdom - New York City, NY
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    Vinegar can be found in nearly every kitchen around the world, but its role has often been limited to the plate. In a Hands-on Workshop with mixo-mavens Lynnette Marrero and Kelley Slagle, taste vinegar—that other fermented liquid—in its emerging role as a front-and-center beverage. The duo will explore the history of drinking vinegars from their use as a Colonial energy drink to their exciting applications in modern cocktail culture.

    Supported by Daesang

    6:20am - 7:20am
    Savory
    Hands-on
    The Link: Smoke and Sausage in New Orleans
    Bart Bell of Crescent Pie & Sausage Company - New Orleans, LA
    Nathanial Zimet of Boucherie - New Orleans, LA
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    New Orleans has a food history like no other U.S. city. Along with heavy Creole and Cajun traditions, an influx of early German, French, and Spanish settlers all brought their foods to the city—including their sausage-making traditions. In a Hands-on Savory Workshop, two of NOLA’s hottest chefs, Bart Bell and Nathanial Zimet, will explore the history of regional smoked sausages. Come chop, grind, and stuff your own link to New Orleans culinary past and present, alongside this StarChefs.com Rising Star duo.

    Supported by Hobart

    6:20am - 7:20am
    Savory
    Exploring the Pantry of the Carolina Rice Kitchen
    Sean Brock of McCrady's Restaurant - Charleston, SC
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    Taste, touch, and explore the Carolina Rice Kitchen with Southern gourmet guide and avid historian Chef Sean Brock. In his Interactive Workshop, Brock will explain the ecosystem of the Carolina rice plantation and demonstrate how different cultures and ingredients collided to form Lowcountry cuisine—both as we know it today and in its current form at his innovative Charleston restaurants Husk and McCrady’s.

    6:20am - 7:20am
    Business
    Architecture of Experience
    Martin Kastner of Crucial Detail - Chicago, IL
    Michael Harlan Turkell of HarlanTurk.com - New York, NY
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    Inside his Chicago-based studio Crucial Detail, Designer Martin Kastner pushes the boundaries of perception, form, and function, creating solutions—like his self-supporting antenna—that allow chefs to get even more creative with their presentations. In his Business Presentation, Kastner will discuss his work as the primary designer for Grant Achatz, and many of the wildly imaginative experiences he has helped create for Alinea, Next, and Aviary, including serviceware, menu design, and sensory interactions.

    6:20am - 7:20am
    Savory
    Demo
    Composed Flavors: The Art of Presentation
    Chris Nugent of Goosefoot - Chicago, IL
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    Presentation styles can range from basic assembly to visual transformation. The decisive element, what comes between raw element and the aesthetic of the finished plate, is the mind of the chef. In his Hands-on Workshop, Chef Chris Nugent will demonstrate his take on the art of presentation, layering flavors and textures to create a transformational experience.

    Supported by Steelite International and Fresh Origins MicroGreens

    7:30am - 8:15am
    Main Stage
    Urban Gothic: Exploring Cuisine through the Cityscape
    Elizabeth Falkner of Corvo Bianco - New York, NY
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    Look closely, and you can see a diamond sparkling through the haze of cityscape—Chef Elizabeth Falkner’s latest restaurant project Krescendo. With a new focus on Italian (and skills that won her this year’s Classic Italian division of the Pizza World Championship) and a new home in Brooklyn, this visionary chef embraces the city grit around her. In her Main Stage Demonstration, Falkner will explore urban surroundings as a source of creativity.

    Supported by Meat & Livestock Australia

    8am - 1pm
    Products Fair
    Somm Bar: Day Two
    Somm Bar
    Buy Workshop Ticket Oenophiles get another chance to taste wines from Georgia (noon-1pm), Greece (1pm to 2pm), the Côtes du Rhône (2pm to 3pm), Chateau Ste. Michelle (3pm to 4pm), and Chile (4pm to 5pm).
    8:15am - 8:55am
    Main Stage
    Demo
    The New French Guard
    Alexandre Gauthier of La Grenouillère - Madelaine-sous-Montreuil, France
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    France may have spurred the culinary revolution of nouvelle cuisine, but Alexandre Gauthier is leading a pack of today’s young French chefs, proving the country still has their finger on the pulse of innovation. Join Gauthier on the Main Stage for a look into the theories and techniques behind the cuisine of his La Grenouillère, a place of continuous experimentation and boundless creativity. Discover the uninhibited, visionary side of French cuisine.

    Supported by Equip’Hôtel

    8:30am - 10am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day Two
    Justin Bogle of Gilt Restaurant & Bar - New York, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY
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    Only six competitors will emerge from the polite mayhem of Day 1, but those who do will have earned the right to pair a select cabinet of wines with surprise dishes prepared by Chef Justin Bogle of NYC's Gilt. It’s the craft of the sommelier under a microscope—and on a timer.

    8:30am - 9:45am
    Mixology
    Cocktail Couture: The Convergence of Commerce and Fashion
    Damian Higgins of Planet Human - New York, NY
    Jim Meehan of PDT - New York, NY
    Taavo Somer of Freemans Sporting Club - New York, NY
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    More than any other service industry, the mixologist depends on the total package of looks, feel, and presentation. Their elusive nature and curated attire are as much a part of success as are spot-on cocktails. In their Mixology Workshop, PDT Mixologist Jim Meehan, DJ DieselBoy Damian Higgins, and Freeman’s Sporting Club Designer Taavo Somer will explore these outside elements and how they impact the success of a bar.

    Supported by Absolut Vodka

    9am - 10:30am
    Products Fair
    Eat@ICC: Day Two Lunch
    Bill Dorrler of Osteria Morini - New York, NY
    Katsuya Fukushima of Daikaya - Washington, DC
    Damien Herrgott of Bosie Tea Parlor - New York, NY
    Craig Hopson of The Brewster - New York, NY
    Mourad Lahlou of Aziza - San Francisco, CA
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    Come hungry and check out food carts by Chefs Mourad Lahlou (Aziza – San Francisco, CA), Damien Herrgott (Bosie Tea Parlor – New York, NY), Bill Dorrler (Osteria Morini – New York, NY), and Craig Hopson (The Brewster – New York, NY).

    For sit-down fare, check out Chef Katsuya Fukushima's (Daikaya – Washington, DC) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    9:15am - 10:15am
    Pastry
    Demo
    Pâte Perfection: Traditional Laminated Dough
    Dominique Ansel of Dominique Ansel Bakery - New York, NY
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    Learn the secrets of lamination, dough, and French pastry with French-born Chef Dominique Ansel. Ansel learned his trade in Paris before moving stateside to the hallowed kitchen of Daniel. And at his new outpost Dominique Ansel Bakery, his pastry perfection is on full display. Join him in a Hands-on Workshop to discover the magic that happens between the layers of the flakiest croissant and in the dough of the most tender brioche crumb.

    Supported by Montague

    9:15am - 10:15am
    Pastry
    Hands-on
    Modernizing the Marshmallow
    Shawn Gawle of Saison - San Francisco, CA
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    Think marshmallows are just fluff? Come watch Pastry Chef Shawn Gawle show off their modern flair, revolutionizing the way the whipped whites are served. From airy citrus sorbets and nitrogenized foams to a creamy toasted garnish, Gawle will demonstrate how marshmallows can fit onto any menu. Armed with inventive flavors, technique, execution, Gawle will dare to re-imagine the marshmallow.

    Supported by PreGel America

    10am - 11:15am
    Wine
    Beyond the Pour: Building a Somm Brand
    Anthony Giglio of Wise Wine Guy - New York, NY
    Marnie Old of Marnie Old Wines - Philadelphia, PA
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    How can a sommelier make the transition from working the floor to flying solo? Entrepreneurial spirit is a must, of course, but self-employment also requires creativity and a flair for self-promotion. Having the skills to be a great consultant, writer, or speaker is only half the battle. The hard part is the bare-knuckled marketing required to get yourself hired. Join two of the country’s leading wine personalities, Anthony Giglio and Marnie Old, as they share the secrets of their success in building distinctive and compelling national brand identities in a competitive field.

    10:30am - 1:30pm
    Products Fair
    Eat@ICC: Day Two Pastry Pop-up
    Dominique Ansel of Dominique Ansel Bakery - New York, NY
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    Feed your sweet tooth with an amazing pastry pop-up by French baking wunderkind Chef Dominique Ansel (Dominique Ansel Bakery – New York, NY). And be sure to visit our sponsor booths in the Products Fair to get even more snacks and drinks.

    Presented by PreGel America
    10:30am - 11:30am
    Main Stage
    Now What? Fallout of the Modern Kitchen
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Alex Stupak of Empellón Cocina - New York, NY
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    Former Pastry Chefs Jordan Kahn and Alex Stupak went from being top sweet toques to owning their own savory hot spots. As owners of Los Angeles’ Red Medicine and New York’s Empellón, respectively, these two chefs know firsthand the drive, determination, and sacrifice needed to change career paths and follow their dreams. And dreams will be on full display on the Main Stage as Kahn presents “Gathering Quiet,” exploring his transcendentalist approach to cuisine and Stupak celebrates the deepest traditions of Mexican cuisine.

    11:15am - 12:40pm
    Mixology
    The Best Bartenders I Ever Met
    Gaz Regan of GazRegan.com - Pine Island, New York
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    After working 25 years in the industry, Mixologist Gaz Regan has met more than his fair share of bartenders, mixos, and fanatic customers. During this intimate, unprecedented Mixology Presentation, Regan will spin stories about the best (and worst) that he’s met along the way. Don’t miss out on his tidbits from behind the bar, and his thoughts on why the best were the best he’s mixed with.

    11:30am - 12:45pm
    Mixology
    Hands-on
    Taste and Technological Pursuit
    Dave Arnold of Museum of Food and Drink - New York, New York
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    Most mixologists include a strainer, spoon, and jigger among their most prized possessions; tech-whiz Dave Arnold’s tool kit packs everything from a centrifuge and rotary evaporator to an awesome hand-crank Japanese ice machine. But his drinks at New York City’s Booker and Dax aren’t just a tehno-savvy show. In his Hands-on Mixology Workshop, Arnold will demonstrate how to incorporate quality, expedience, and top-notch flavor into your menu, along with some seriously cool techniques.

    11:30am - 1pm
    Products Fair
    Eat@ICC: Day Two Networking Break
    Josh Even of The John Dory Oyster Bar - New York, NY
    Katsuya Fukushima of Daikaya - Washington, DC
    Vikas Khanna of Junoon - New York, NY
    Ken Oringer of Toro NYC - New York, NY
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    Come hungry and check out food carts by Chefs Vikas Khanna (Junoon – New York, NY), Josh Even (The John Dory – New York, NY), and Ken Oringer (Toro – Boston, MA).

    For sit-down fare, check out Chef Katsuya Fukushima's (Daikaya – Washington, DC) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    12:30pm - 1:45pm
    Wine
    Natural Wine Debate
    Paul Einbund of Frances - San Francisco, CA
    Pascaline Lepeltier of Rouge Tomate - New York, NY
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    In an age where local, organic, and sustainable are not only desired, but demanded, the natural wine debate has come full throttle. Join a rousing discussion with Frances Sommelier Paul Einbund and Rouge Tomate’s Pascaline Lepeltier to hear the pros, cons, and practicalities of cultivating natural wines and more intensively farmed grapes. From pesticides to farming practices and crop management, this duo will look at the whole picture when it comes to drinking (and serving) natural wines.

    1pm - 1:45pm
    Main Stage
    Natural Cuisine and Freedom of Expression
    Mathias Dahlgren of Mathias Dahlgren - Stockholm, Sweden
    Marcus Samuelsson of Red Rooster Harlem - New York, New York
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    Once known as French master chef and Bocuse d'Or winner, Mathias Dahlgren has reinvented his perspective, and now focuses on the natural world of Nordic cuisine, celebrating season and product on the plate. One of only two Michelin-starred chefs in Sweden, Dahlgren combines the finesse of his traditional background with the creativity of his Nordic surroundings. In a Main Stage Demonstration with Swedish-born Marcus Samuelsson, Dahlgren will discuss going back to nature to unleash a powerful freedom of culinary expression.

    Supported by Air Sweden

    1:45pm - 2:15pm
    Main Stage
    Refined Against the Devastation: The Cuisine of NG7
    Sat Bains of Restaurant Sat Bains - Nottingham, England
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    Chef Sat Bains emblazoned confidence and creativity onto the bare bones of an industrial landscape, creating one of England’s most idiosyncratic, exquisite dining experiences. And he’s bringing it all from Nottingham (postal code NG7) to the Main Stage as he elaborates on the philosophy, passion, and products that inspire sublime flavors in such an unexpected setting.

    2:20pm - 2:35pm
    Main Stage
    The Taste and History of Pisco
    Dave Wondrich of Esquire - New York, NY
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    Internationally-recognized cocktail authority Dave Wondrich will discuss the history of pisco, along with the growing regions, production, and flavor profiles of the grape-based spirit.

    2:30pm - 4pm
    Products Fair
    Party
    Congress Cocktail
    Dave Arnold of Museum of Food and Drink - New York, New York
    Jeff Bell of PDT - New York, NY
    Richard Blais of The Spence - Atlanta, GA
    Neal Bodenheimer of Cure - New Orleans, LA
    Jennifer Carroll of Concrete Blonde - New York, NY
    Kirk Estopinal of Cure - New Orleans, LA
    Bobby Heugel of Anvil Bar & Refuge - Houston, TX
    Lynnette Marrero of Drinksat6 - New York, NY
    Jim Meehan of PDT - New York, NY
    Jeffrey Morgenthaler of Clyde Common - Portland, OR
    Gaz Regan of GazRegan.com - Pine Island, New York
    Kelley Slagle of Cocktail Kingdom - New York City, NY
    Dave Wondrich of Esquire - New York, NY
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    The party just starts after the sessions end. Snack on small-plate fare from Chefs Richard Blais, Jennifer Carroll, and Harold Dieterle (not to mention Congress sponsors), and sip on drinks from some of the world’s leading mixologists, including: Dave Arnold, Jeff Bell, Neal Bodenheimer, Kirk Estopinal, Bobby Heugel, Lynnette Marrero, Jeffrey Morgenthaler, Gaz Regan, Orson Salicetti, Kelley Slagle, and Dave Wondrich.

    Presented by: PreGel America, Meat & Livestock Australia, Foods from Spain, ProChile, Nespresso, Fresh Origins, Louisiana Seafood, Mussel Industry Council of North America, Lobster Council of Canada, New Zealand King Salmon, Cervena Venison, Great Brewers, Rhône Valley Wines, Wines of Chile, and Georgian Wine House.

    Tue, October 2
    4am - 8am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Three
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
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    Round 3: The three main finalists create three corresponding chocolate desserts, each showcasing a different technique, leading to 1 pastry chef winning the grand prize.

    5am - 6am
    Business
    Opening Restaurants for Change
    Sat Bains of Restaurant Sat Bains - Nottingham, England
    John Besh of Besh Restaurant Group - New Orleans, LA
    Will Blunt of StarChefs.com - Brooklyn, NY
    Richard Grausman of Careers Through Culinary Arts Program - New York, NY
    Marcus Samuelsson of Red Rooster Harlem - New York, New York
    Buy Workshop Ticket

    A great restaurant is more than good food and a pretty space. A slew of visionary chefs see the community around them as an equally important piece of success. Join the discussion with Moderator Will Blunt of StarChefs.com, C-CAP’s Richard Grausman, and a panel of devoted chefs—including Sat Bains, John Besh, and Marcus Samuelson—to learn how the “where” and “who” can transform the “what” of your restaurant, giving you the power to change a community and the lives within it.

    5am - 6am
    Savory
    Hands-on
    Deep-fried Traditions: Montanara Pizza
    Roberto Caporuscio of Don Antonio Pizza - New York, NY
    Antonio Starita of Don Antonio Pizza - New York, NY
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    Everything tastes better fried, and pizza is no exception. Join Pizzaioli Roberto Caporuscio and Antonio Starita as they demonstrate the traditional and addictive montanara pizza. The deep-fried pie and their Don Antonio outpost have taken New York by storm, and you can learn the steps for creating a flawless Neapolitan crust and perfect cheese-to-topping ratio in their Hands-on Workshop.

    Supported by Jade Range

    5am - 6am
    Savory
    Demo
    The Peruvian Bounty, Modern and Ancient
    Marilú Madueño Martínez of Huaca Pucllana - Lima, Peru
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    From early Inca settlements (providing such staples as corn, potatoes, and tomatoes) to the country’s modern influences, Peruvian cuisine is at the forefront of the “Origins and Frontiers” discussion. In her Hands-on Workshop, Chef Marilú Madueño Martínez will present the vast bounty of Peruvian flavors and produce, along with some of the modern recipes that put her Lima restaurant Huaca Pucllana in the spotlight. Discover how Madueño combines Peru’s historic pantry with more recent African and European influences to create a menu of ancient Incan peasant food with global flair.

    5am - 6am
    Savory
    Demo
    Sushi Essentials
    Masaharu Morimoto of Morimoto - New York, NY
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    No name brings to mind the clean lines, fresh flavors, and immaculate presentation of fine Japanese cuisine quite like Masaharu Morimoto. Learn these secrets in the original Iron Chef’s Hands-on Workshop, where the ever passionate Morimoto will demonstrate the essential techniques of sushi.

    Supported by New Zealand King Salmon

    6am - 7:15am
    Wine
    Côte-Rôtie, the Heart of the Rhône
    Michael Madrigale of Bar Boulud - New York, NY
    Damian Sansonetti of Bar Boulud - New York, NY
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    Côte-Rôtie is one of the most influential wine regions in France (some may say the world). Join Bar Boulud and Boulud Sud Sommelier Mike Madrigale in an exploration of the region during his Wine Tasting Workshop. Learn the history of this AOC, and taste six varieties of wine, paired with historical Rhône dishes from Chef Damian Sansonetti.

    Supported by Rhône Valley Wines

    6:20am - 7:20am
    Business
    The Human Cost of Food: Chefs Supporting Farm Workers’ Rights
    Gerardo Reyes Chávez of Coalition of Immokalee Workers - Immokalee, FL
    Jose Duarte of Taranta - Boston, MA
    Barry Estabrook of politicsoftheplate.com - Vergennes, VT
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    Not all tomatoes are equal. As Gerardo Reyes Chávez and his Florida-based Coalition of Immokalee Workers bring to light, many farm workers are subject to unsafe working conditions, sexual harassment, and limited wages. As a former peasant farmer, Reyes understands these situations—what the CIW refers to as “modern day slavery”—firsthand. Join Reyes, along with Boston Chef Jose Duarte and Food Politics Journalist Barry Estabrook, in this serious discussion, looking at sustainability through a human lens with a focus on safe and fair labor practices.

    6:20am - 7:20am
    Savory
    Hands-on
    French Transformation
    Alexandre Gauthier of La Grenouillère - Madelaine-sous-Montreuil, France
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    After training with some of the world’s top chefs, Alexandre Gauthier took over his parent’s inn, turning it into an ultra contemporary restaurant that is quickly climbing the San Pellegrino ranks. Learn what drives and inspires Gauthier at La Grenouillère in this Hands-on Workshop. Attendees will experience how cutting-edge technology and boundless creativity have revolutionized the classic French experience.

    6:20am - 7:20am
    Savory
    Hands-on
    Shell Up or Shell Out: Building Flavor with Lobster and Mussels
    Michael Reidt of Area 31 - Miami, FL
    Patricia Yeo
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    Lobster rolls and moule frites may be culinary standards, but for Chefs Michael Reidt and Patricia Yeo innovative thinking is the only way to pay shellfish its due respect. In their Hands-on Workshop, the duo will spotlight lobster and mussels, building layered flavor with modern techniques to create foams, snows, and rich, smoky stocks. And it’s not just about great flavor—Reidt and Yeo will also explore the sustainable, economical, health, and potential aphrodisiac benefits of working with shellfish.

    Supported by Mussel Industry Council of North America and Lobster Council of Canada

    6:20am - 7:20am
    Savory
    Hands-on
    Eggs, Flour, Water: The Pasta Equation
    Missy Robbins of A Voce Madison - New York, NY
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    At any one of Chef Missy Robbins’s A Voce locations, the pasta is made daily, using recipes and techniques she learned by shadowing Italian chefs. In her Hands-on Workshop, Robbins will share the secrets of pasta making, using two traditional Italian methods. First, she will show off her hand-made noodles, and then Robbins will adjust the formula for a pasta extruder—adding to the equation efficiency and a toothsome bite.

    7:15am - 8:30am
    Mixology
    A Study of Texture: Building Upon Mixology “Errors” of the Past
    Neal Bodenheimer of Cure - New Orleans, LA
    Kirk Estopinal of Cure - New Orleans, LA
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    Shaken, stirred, strained, blended. The idea that certain drinks have to be prepared in a certain way is quickly becoming hard fast “law” in the rules of mixology. But at their new burlesque-inspired venture Bellocq, cocktail revivalists Neal Bodenheimer and Kirk Estopinal are exploring how different textures can have refreshing results. Using the cobbler cocktail as their vessel, the duo will demonstrate how changing a cocktail’s preparation, rather than its contents, can have exciting results.

    8am - 11am
    Products Fair
    Somm Bar: Day Three
    Somm Bar
    Buy Workshop Ticket Last chance for wine lovers to taste from Chateau Ste. Michelle (noon to 1pm), Georgia, the Côtes du Rhône (1pm to 2pm), and Chile (2pm to 3pm).
    8am - 9am
    Main Stage
    Guts, Glory, and the Gulf
    John Besh of Besh Restaurant Group - New Orleans, LA
    Susan Spicer of Bayona - New Orleans, LA
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    From shrimp gumbo to crawfish boils, New Orleans is a town that has always had food at heart. And two of the city’s most established chefs, John Besh and Susan Spicer, have focused their collective careers on bolstering the city, her food, people, and waters— through good times and disaster. In their Main Stage Demonstration, the duo will discuss the singular character and history of New Orleans cuisine and what lies ahead for the food of the Gulf.

    Supported by Louisiana Seafood

    8:30am - 10:15am
    Savory
    Competition
    VitaMix Competition
    Richard Blais of The Spence - Atlanta, GA
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Paul Qui of East Side King - Austin, TX
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    Six finalists compete in this one-of-a-kind blend-off, creating dishes that showcase the Vitamix blender in unusual and innovative ways. The grand prize winner will receive The Ultimate Vitamix Package (Vita-Prep® 3, Vitamix® XL&™, The Quiet One&™ from Vitamix) and a $500 American Express Gift Certificate. The runner-up will receive a Vita-Prep® 3 and a $250 American Express Gift Certificate. All 6 finalists will receive a $500 Travel Certificate/Stipend for travel to New York City, a 3-day Industry Pass to attend the StarChefs.com International Chefs Congress, and a Vitamix travel bag.

    8:30am - 10am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day Three
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Dirk Flanigan of Henri - Chicago, IL
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    Day 3 features the top two competitors, pairing mavens who’ve earned the right to go mano a mano (and bottle a bottle) against their sommelier match. Dishes by Chicago Chef Dirk Flanigan will challenge their palates, along with a blind tasting and mystery challenge.

    Grand Prize: This year's winner will walk away with a weeklong, all-expenses-paid tour of the Rhône Valley with a stop at the annual Côte Rôtie festival—not to mention a year’s worth of bragging rights.

    9am - 10:30am
    Products Fair
    Eat@ICC: Day Three Lunch
    Chris Ford of Wit & Wisdom - Baltimore, MD
    Sara Jenkins of Porchetta - New York, NY
    Matt Lightner of Atera - New York, NY
    Ed McFarland of Ed's Lobster Bar - New York, NY
    Hillary Sterling of The Beatrice Inn - New York, NY
    Buy Workshop Ticket

    Come hungry and check out food carts by Chefs Hillary Sterling (A Voce – New York, NY), Sara Jenkins (Porchetta – New York, NY), and Chris Ford (Wit & Wisdom – Baltimore, MD).

    For sit-down fare, check out Chef Matt Lightner's (Atera – New York, NY) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    9:15am - 10:30am
    Pastry
    Panel
    Not Just Desserts: The State of the Pastry Industry
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Sam Mason of OddFellows - Brooklyn, NY
    Alex Stupak of Empellón Cocina - New York, NY
    Buy Workshop Ticket

    From television appearances and teaching positions to career shifts into the savory realm, pastry chefs are opening new doors and walking right out of the sweet kitchen. Join the discussion on the state of the pastry industry, with moderator Antoinette Bruno of StarChefs.com, and an expert panel—including Johnny Iuzzini, Jordan Kahn, Michael Laiskonis, Sam Mason, and Alex Stupak—as they examine the future of pastry kitchens and chefs.

    9:15am - 10:30am
    Pastry
    Hands-on
    Taste, Memory, and Avant-garde Composition
    Angela Pinkerton of Eleven Madison Park - New York, NY
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    The fundamentals are key, but it is innovation that drives a successful dessert menu. In her Hands-on Workshop, Eleven Madison Park’s Pastry Chef Angela Pinkerton will demonstrate how to interweave classic pastry flavors with her avant-garde style. Through composition, execution, and sensory exploration, Pinkerton will break down menu standards and childhood favorites and rebuild them with three-star Michelin flair.

    9:30am - 10:45am
    Mixology
    Chilean Pisco: From Valley to Bottle to Bar
    Dave Wondrich of Esquire - New York, NY
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    Cocktail Historian Dave Wondrich is the unofficial referee of mixology’s oldest, most esoteric, and/or potentially hurtful disputes: the origins of the Brandy Scaffa, the difference between a Tom Collins and a Gin Fizz, and, oh yes, the rightful provenance of pisco. In his Hands-on Mixology Workshop, Wondrich will delve into the spiritual lore of the stiff stuff, discuss the grapes that produce pisco, and demonstrate how to make refreshing, balanced, and downright addictive Chilean pisco cocktails.

    Supported by Pro Chile

    10:30am - 11am
    Main Stage
    Announcement of Somm Slam, International Pastry Competition, and Innovator Awards
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    11am - 11:30am
    Main Stage
    Italian Pasta Reloaded
    Davide Scabin of Combal.Zero - Piemonte, Italy
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    Learn what drives Chef Davide Scabin and his groundbreaking Italian cuisine at Combal.Zero in Rivoli, Italy. In his Main Stage Demonstration, Scabin will share the thought processes behind his innovative menu, showing off his novel concept, the “new Italian” pasta. Using tradition as a starting point, Scabin will explore modern inspirations for this ancient foodstuff, applying varied cooking techniques and creative interpretations to dried pastas.

    11:30am - 12:15pm
    Main Stage
    21st Century and the Changing Role of the Italian Chef
    Mario Batali of Batali & Bastianich Hospitality Group - New York, NY
    Mario Carbone of Parm - New York, NY
    Melissa Clark of The New York Times - New York, NY
    Davide Scabin of Combal.Zero - Piemonte, Italy
    Buy Workshop Ticket

    Serious Italian-American food used to mean dim-lit red sauce joints in Queens à la “The Godfather.” But today, Italian cuisine can mean everything from the three-Michelin star tasting menus of Del Posto to the whimsical food of Torrisi Italian Specialties. Come to the Main Stage to hear Mario Batali, Davide Scabin, Mario Carbone, and moderator Melissa Clark discuss the changing role and cuisine of the Italian chef.

    Supported by Prosciutto di Parma

    Main Stage
    Sun, September 30
    4am - 6:55am
    Main Stage
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day One
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    "Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returns as Executive Pastry Chef of the 3rd Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Alex Stupak, Jeffrey Steingarten, Elizabeth Falkner, Stephane Treand, and Michael Laiskonis. At stake is $5,000 cash, an all-expenses paid invitation to teach a 5-Star Pastry Series Seminar with PreGel, and a stage in a top pastry kitchen.

    Round 1: Pre-dessert competition, where 20 chefs compete for 10 spots to advance to Round 2.

    7:30am - 7:45am
    Main Stage
    Welcome Address with Antoinette Bruno and Will Blunt
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Listen to StarChefs.com CEO and Editor-in-Chief Antoinette Bruno reveal top culinary trends.
    7:45am - 8:15am
    Main Stage
    Keynote Address: Origins and Frontiers
    Mark Kurlansky of www.markkurlansky.com - New York, NY
    Drawing on his extensive knowledge of the history of Basque cuisine and such essential culinary topics as salt and cod, author Mark Kurkansky will deliver this year's keynote address on the Origins and Frontiers, sharing his seasoned perspective on the roots and future of food.
    8:15am - 8:55am
    Main Stage
    The Legacy of Japanese Cuisine
    Masaharu Morimoto of Morimoto - New York, NY

    When he was young, he thought he'd be a baseball player. Today he's an international culinary superstar, a symbol for modern success—known by just one name. But for all this, Morimoto never forgets his past. Instead, he fuses his ambitions and ties his creativity to the roots, rituals, and traditions of his homeland. Join Morimoto on the Main Stage, as he demonstrates the timeless utility of ancient knife skills while breaking down a whole yellowfin tuna.

    Supported by Fresh Origins MicroGreens

    10:30am - 11:25am
    Main Stage
    Sons of the South
    Sean Brock of McCrady's Restaurant - Charleston, SC
    Linton Hopkins of Restaurant Eugene - Atlanta, GA

    Chefs Sean Brock and Linton Hopkins are true prophets of the South; both strive to preserve local foodways, help raise awareness for local farming, and study and adapt tradition to their modern culinary pursuits. But for these visionary chefs, Southern cuisine is more than sorghum and ham hocks—it’s life and heritage. Join Brock and Hopkins on the Main Stage as they tap into the soul of America’s most distinct regional cuisine.

    1pm - 1:30pm
    Main Stage
    Exporting Flavor: Modern Peruvian Cuisine
    Virgilio Martínez of Lima - London, England

    Tucked on the Western border of South America, Peru is as much a wonderland of Amazonian product and rich and mixed culinary heritage as it is a nation developing its own distinct modern techniques. On the Main Stage, Chef Virgilio Martínez will showcase that bounty, along with the skills that have earned him top accolades in Lima restaurants and at his new London restaurant, Lima. Join Martínez as he explores the wild products and storied cultures that are helping to bring Peru’s cuisine to the forefront of modern gastronomy.

    1:30pm - 2pm
    Main Stage
    Nerua and Nature at Its Core
    Josean Martínez Alija of Nerua at Guggenheim Bilbao - Bilbao, Spain

    Chef Josean Alija is among the young vanguard, pushing Spain’s boundaries even further into the “new frontier,” as the evolution of cuisine continues to venture into the unexpected. On the Main Stage, he combines a purist style—focused on simple aromas, textures, and flavors—with an exploration of nature’s products. By interpreting and adapting to nature, Alija distills the essence of his dishes, creating a modern approach completely his own.

    Mon, October 1
    4am - 6:55am
    Main Stage
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Two
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    Round 2: Plated dessert competition, where 10 chefs compete for three finalist spots and prizes and advance to the final round.

    7:30am - 8:15am
    Main Stage
    Urban Gothic: Exploring Cuisine through the Cityscape
    Elizabeth Falkner of Corvo Bianco - New York, NY

    Look closely, and you can see a diamond sparkling through the haze of cityscape—Chef Elizabeth Falkner’s latest restaurant project Krescendo. With a new focus on Italian (and skills that won her this year’s Classic Italian division of the Pizza World Championship) and a new home in Brooklyn, this visionary chef embraces the city grit around her. In her Main Stage Demonstration, Falkner will explore urban surroundings as a source of creativity.

    Supported by Meat & Livestock Australia

    8:15am - 8:55am
    Main Stage
    Demo
    The New French Guard
    Alexandre Gauthier of La Grenouillère - Madelaine-sous-Montreuil, France

    France may have spurred the culinary revolution of nouvelle cuisine, but Alexandre Gauthier is leading a pack of today’s young French chefs, proving the country still has their finger on the pulse of innovation. Join Gauthier on the Main Stage for a look into the theories and techniques behind the cuisine of his La Grenouillère, a place of continuous experimentation and boundless creativity. Discover the uninhibited, visionary side of French cuisine.

    Supported by Equip’Hôtel

    10:30am - 11:30am
    Main Stage
    Now What? Fallout of the Modern Kitchen
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Alex Stupak of Empellón Cocina - New York, NY

    Former Pastry Chefs Jordan Kahn and Alex Stupak went from being top sweet toques to owning their own savory hot spots. As owners of Los Angeles’ Red Medicine and New York’s Empellón, respectively, these two chefs know firsthand the drive, determination, and sacrifice needed to change career paths and follow their dreams. And dreams will be on full display on the Main Stage as Kahn presents “Gathering Quiet,” exploring his transcendentalist approach to cuisine and Stupak celebrates the deepest traditions of Mexican cuisine.

    1pm - 1:45pm
    Main Stage
    Natural Cuisine and Freedom of Expression
    Mathias Dahlgren of Mathias Dahlgren - Stockholm, Sweden
    Marcus Samuelsson of Red Rooster Harlem - New York, New York

    Once known as French master chef and Bocuse d'Or winner, Mathias Dahlgren has reinvented his perspective, and now focuses on the natural world of Nordic cuisine, celebrating season and product on the plate. One of only two Michelin-starred chefs in Sweden, Dahlgren combines the finesse of his traditional background with the creativity of his Nordic surroundings. In a Main Stage Demonstration with Swedish-born Marcus Samuelsson, Dahlgren will discuss going back to nature to unleash a powerful freedom of culinary expression.

    Supported by Air Sweden

    1:45pm - 2:15pm
    Main Stage
    Refined Against the Devastation: The Cuisine of NG7
    Sat Bains of Restaurant Sat Bains - Nottingham, England

    Chef Sat Bains emblazoned confidence and creativity onto the bare bones of an industrial landscape, creating one of England’s most idiosyncratic, exquisite dining experiences. And he’s bringing it all from Nottingham (postal code NG7) to the Main Stage as he elaborates on the philosophy, passion, and products that inspire sublime flavors in such an unexpected setting.

    2:20pm - 2:35pm
    Main Stage
    The Taste and History of Pisco
    Dave Wondrich of Esquire - New York, NY

    Internationally-recognized cocktail authority Dave Wondrich will discuss the history of pisco, along with the growing regions, production, and flavor profiles of the grape-based spirit.

    Tue, October 2
    4am - 8am
    Main Stage
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Three
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    Round 3: The three main finalists create three corresponding chocolate desserts, each showcasing a different technique, leading to 1 pastry chef winning the grand prize.

    8am - 9am
    Main Stage
    Guts, Glory, and the Gulf
    John Besh of Besh Restaurant Group - New Orleans, LA
    Susan Spicer of Bayona - New Orleans, LA

    From shrimp gumbo to crawfish boils, New Orleans is a town that has always had food at heart. And two of the city’s most established chefs, John Besh and Susan Spicer, have focused their collective careers on bolstering the city, her food, people, and waters— through good times and disaster. In their Main Stage Demonstration, the duo will discuss the singular character and history of New Orleans cuisine and what lies ahead for the food of the Gulf.

    Supported by Louisiana Seafood

    10:30am - 11am
    Main Stage
    Announcement of Somm Slam, International Pastry Competition, and Innovator Awards
    Will Blunt of StarChefs.com - Brooklyn, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    11am - 11:30am
    Main Stage
    Italian Pasta Reloaded
    Davide Scabin of Combal.Zero - Piemonte, Italy

    Learn what drives Chef Davide Scabin and his groundbreaking Italian cuisine at Combal.Zero in Rivoli, Italy. In his Main Stage Demonstration, Scabin will share the thought processes behind his innovative menu, showing off his novel concept, the “new Italian” pasta. Using tradition as a starting point, Scabin will explore modern inspirations for this ancient foodstuff, applying varied cooking techniques and creative interpretations to dried pastas.

    11:30am - 12:15pm
    Main Stage
    21st Century and the Changing Role of the Italian Chef
    Mario Batali of Batali & Bastianich Hospitality Group - New York, NY
    Mario Carbone of Parm - New York, NY
    Melissa Clark of The New York Times - New York, NY
    Davide Scabin of Combal.Zero - Piemonte, Italy

    Serious Italian-American food used to mean dim-lit red sauce joints in Queens à la “The Godfather.” But today, Italian cuisine can mean everything from the three-Michelin star tasting menus of Del Posto to the whimsical food of Torrisi Italian Specialties. Come to the Main Stage to hear Mario Batali, Davide Scabin, Mario Carbone, and moderator Melissa Clark discuss the changing role and cuisine of the Italian chef.

    Supported by Prosciutto di Parma

    Mixology
    Sun, September 30
    8:30am - 9:45am
    Mixology
    The History of Carbonation in Cocktails
    Jeffrey Morgenthaler of Clyde Common - Portland, OR

    One might call Mixologist and Cocktail Innovator Jeffrery Morgenthaler’s Clyde Commons a drinks laboratory. Morgenthaler was on the forefront of barrel-aging, and he’s already onto his next project, working to create fully carbonated cocktails. In his Mixology Workshop, Morgenthaler will discuss the history and science of carbonating cocktails and look at the future of effervescence in drinks. Strap on your CO2 tanks, and get ready to mix fizzy with a master.

    10:45am - 12pm
    Mixology
    Summoning the Ghost of Jerry Thomas
    Bobby Heugel of Anvil Bar & Refuge - Houston, TX
    Audrey Saunders of Pegu Club - New York, NY
    Dave Wondrich of Esquire - New York, NY

    He’s the spirit with an outsized impact on the spirits community, the Father of the American Cocktail, “Professor” Jerry Thomas. And who better celebrate him than reverent guardians of Thomas’s legacy, Dave Wondrich, Audrey Saunders, and Bobby Heugel? Join them in a Hands-on Mixology Workshop as they explore Thomas’ influence on modern mixology, from his publication of the first cocktail recipe book How to Mix Drinks to the creative, meticulous, professional cocktail culture he helped nurture.

    Mon, October 1
    6am - 7:15am
    Mixology
    Sour Sips and Drinking Vinegars
    Lynnette Marrero of Drinksat6 - New York, NY
    Kelley Slagle of Cocktail Kingdom - New York City, NY

    Vinegar can be found in nearly every kitchen around the world, but its role has often been limited to the plate. In a Hands-on Workshop with mixo-mavens Lynnette Marrero and Kelley Slagle, taste vinegar—that other fermented liquid—in its emerging role as a front-and-center beverage. The duo will explore the history of drinking vinegars from their use as a Colonial energy drink to their exciting applications in modern cocktail culture.

    Supported by Daesang

    8:30am - 9:45am
    Mixology
    Cocktail Couture: The Convergence of Commerce and Fashion
    Damian Higgins of Planet Human - New York, NY
    Jim Meehan of PDT - New York, NY
    Taavo Somer of Freemans Sporting Club - New York, NY

    More than any other service industry, the mixologist depends on the total package of looks, feel, and presentation. Their elusive nature and curated attire are as much a part of success as are spot-on cocktails. In their Mixology Workshop, PDT Mixologist Jim Meehan, DJ DieselBoy Damian Higgins, and Freeman’s Sporting Club Designer Taavo Somer will explore these outside elements and how they impact the success of a bar.

    Supported by Absolut Vodka

    11:15am - 12:40pm
    Mixology
    The Best Bartenders I Ever Met
    Gaz Regan of GazRegan.com - Pine Island, New York

    After working 25 years in the industry, Mixologist Gaz Regan has met more than his fair share of bartenders, mixos, and fanatic customers. During this intimate, unprecedented Mixology Presentation, Regan will spin stories about the best (and worst) that he’s met along the way. Don’t miss out on his tidbits from behind the bar, and his thoughts on why the best were the best he’s mixed with.

    11:30am - 12:45pm
    Mixology
    Hands-on
    Taste and Technological Pursuit
    Dave Arnold of Museum of Food and Drink - New York, New York

    Most mixologists include a strainer, spoon, and jigger among their most prized possessions; tech-whiz Dave Arnold’s tool kit packs everything from a centrifuge and rotary evaporator to an awesome hand-crank Japanese ice machine. But his drinks at New York City’s Booker and Dax aren’t just a tehno-savvy show. In his Hands-on Mixology Workshop, Arnold will demonstrate how to incorporate quality, expedience, and top-notch flavor into your menu, along with some seriously cool techniques.

    Tue, October 2
    7:15am - 8:30am
    Mixology
    A Study of Texture: Building Upon Mixology “Errors” of the Past
    Neal Bodenheimer of Cure - New Orleans, LA
    Kirk Estopinal of Cure - New Orleans, LA

    Shaken, stirred, strained, blended. The idea that certain drinks have to be prepared in a certain way is quickly becoming hard fast “law” in the rules of mixology. But at their new burlesque-inspired venture Bellocq, cocktail revivalists Neal Bodenheimer and Kirk Estopinal are exploring how different textures can have refreshing results. Using the cobbler cocktail as their vessel, the duo will demonstrate how changing a cocktail’s preparation, rather than its contents, can have exciting results.

    9:30am - 10:45am
    Mixology
    Chilean Pisco: From Valley to Bottle to Bar
    Dave Wondrich of Esquire - New York, NY

    Cocktail Historian Dave Wondrich is the unofficial referee of mixology’s oldest, most esoteric, and/or potentially hurtful disputes: the origins of the Brandy Scaffa, the difference between a Tom Collins and a Gin Fizz, and, oh yes, the rightful provenance of pisco. In his Hands-on Mixology Workshop, Wondrich will delve into the spiritual lore of the stiff stuff, discuss the grapes that produce pisco, and demonstrate how to make refreshing, balanced, and downright addictive Chilean pisco cocktails.

    Supported by Pro Chile

    Wine
    Sun, September 30
    6am - 7am
    Wine
    Panel
    Wine Prophets
    Joe Campanale of L'Apicio - New York, NY
    Olivier Flosse of MARC Restaurants - New York, NY
    Daniel Johnnes of The Dinex Group - New York, NY
    Emily Wines of Kimpton Hotels - San Francisco, CA

    Wine sales are an important part of profits for any restaurant. But maintaining an exciting, diverse, and high-quality wine program can be difficult in a multi-venue organization, especially when it comes to the final numbers. This pro-packed wine panel assembles some of the country’s top wine directors—including Daniel Johnnes of The Dinex Group; Emily Wines of Kimpton Hotels; and Olivier Flosse of MARC Restaurants—to discuss the secrets of building a winning wine program for multiple locations.

    7am - 7:45am
    Wine
    Art of Coffee Harmonization
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Coffee blends—with their aroma, terroir, acidity, and bitterness—have all the nuance of fine wines. And those blends are an integral part of fine-dining experiences everywhere. Learn how to pair Nespresso coffees with spirits, chocolate, and wines, alongside (perpetually buzzed) Master Sommelier Fred Dexheimer. In this come-one-call-all coffee break, you’ll discover the upside (and potential up sell) of coffee harmonization.

    Supported by Nepresso

    8am - 1pm
    Wine
    Somm Bar: Day One
    Somm Bar

    With wines from the Côtes du Rhône (noon to 1pm), Chile (1pm to 2pm), Georgia (2pm to 3pm), Greece (3pm to 4pm), and Chateau Ste. Michelle (4pm to 5pm), attendees can get a pour of some of the best vino around.

    8:30am - 10:30am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day One
    Michele Buster of Forever Cheese - Long Island City, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Ever seen a sommelier sweat? Day 1 of the 3rd Annual StarChefs.com Somm Slam throws out all (OK, most) of the rules of front-of-house propriety in exchange for the intensity of the game show format, complete with red buzzers and a live (sommelier) studio audience. Master Sommelier Fred Dexheimer will assume the host role, leading the way as our somms are challenged with blind tastings, trivia, and a cheese pairing showdown, presented by Michele Buster of Forever Cheese. The prize isn’t cash—it’s the right to move onto Day 2.

    12pm - 1:15pm
    Wine
    Chilean Taste and Terroir
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Maricel Presilla of Cucharamama - Hoboken, NJ

    French, Italian, and Californian bottles may be de facto popular, but with its varied terroir (we’re talking 2,700 miles of coastline) and vast production, Chile’s none-too-subtly nudging its way onto restaurant wine lists. Culinary Historian and James Beard “Best Chef, Mid-Atlantic” Maricel Presilla is bringing her seasoned historical perspective and deep knowledge of Chilean ingredients to the expert pairings of South American oeno-enthusiast Sommelier Fred Dexheimer in this Tasting Workshop. Dig into the culinary history and potent wine prowess of the world’s fifth largest exporter.

    Mon, October 1
    6am - 7:15am
    Wine
    Tasting
    Georgian Oeno Origins
    Lisa Granik of TastingWorks - Brooklyn, NY

    Journey to the earliest origins of winemaking with Lisa Granik, master of wine and director of Tastingworks. In her Wine Tasting Workshop, Granik will discuss the oldest traditions in winemaking by exploring and pouring the country that started the winemaking process, Georgia. From natural wines aged in a qvevry to Georgia’s new blends, take a big sip of the Old World.

    Supported by Georgian Wine Association and the Ministry of Agriculture of Georgia

    8am - 1pm
    Wine
    Somm Bar: Day Two
    Somm Bar
    Oenophiles get another chance to taste wines from Georgia (noon-1pm), Greece (1pm to 2pm), the Côtes du Rhône (2pm to 3pm), Chateau Ste. Michelle (3pm to 4pm), and Chile (4pm to 5pm).
    8:30am - 10am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day Two
    Justin Bogle of Gilt Restaurant & Bar - New York, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Only six competitors will emerge from the polite mayhem of Day 1, but those who do will have earned the right to pair a select cabinet of wines with surprise dishes prepared by Chef Justin Bogle of NYC's Gilt. It’s the craft of the sommelier under a microscope—and on a timer.

    10am - 11:15am
    Wine
    Beyond the Pour: Building a Somm Brand
    Anthony Giglio of Wise Wine Guy - New York, NY
    Marnie Old of Marnie Old Wines - Philadelphia, PA

    How can a sommelier make the transition from working the floor to flying solo? Entrepreneurial spirit is a must, of course, but self-employment also requires creativity and a flair for self-promotion. Having the skills to be a great consultant, writer, or speaker is only half the battle. The hard part is the bare-knuckled marketing required to get yourself hired. Join two of the country’s leading wine personalities, Anthony Giglio and Marnie Old, as they share the secrets of their success in building distinctive and compelling national brand identities in a competitive field.

    12:30pm - 1:45pm
    Wine
    Natural Wine Debate
    Paul Einbund of Frances - San Francisco, CA
    Pascaline Lepeltier of Rouge Tomate - New York, NY

    In an age where local, organic, and sustainable are not only desired, but demanded, the natural wine debate has come full throttle. Join a rousing discussion with Frances Sommelier Paul Einbund and Rouge Tomate’s Pascaline Lepeltier to hear the pros, cons, and practicalities of cultivating natural wines and more intensively farmed grapes. From pesticides to farming practices and crop management, this duo will look at the whole picture when it comes to drinking (and serving) natural wines.

    Tue, October 2
    6am - 7:15am
    Wine
    Côte-Rôtie, the Heart of the Rhône
    Michael Madrigale of Bar Boulud - New York, NY
    Damian Sansonetti of Bar Boulud - New York, NY

    Côte-Rôtie is one of the most influential wine regions in France (some may say the world). Join Bar Boulud and Boulud Sud Sommelier Mike Madrigale in an exploration of the region during his Wine Tasting Workshop. Learn the history of this AOC, and taste six varieties of wine, paired with historical Rhône dishes from Chef Damian Sansonetti.

    Supported by Rhône Valley Wines

    8am - 11am
    Wine
    Somm Bar: Day Three
    Somm Bar
    Last chance for wine lovers to taste from Chateau Ste. Michelle (noon to 1pm), Georgia, the Côtes du Rhône (1pm to 2pm), and Chile (2pm to 3pm).
    8:30am - 10am
    Wine
    Competition
    3rd Annual StarChefs.com Somm Slam: Day Three
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Dirk Flanigan of Henri - Chicago, IL

    Day 3 features the top two competitors, pairing mavens who’ve earned the right to go mano a mano (and bottle a bottle) against their sommelier match. Dishes by Chicago Chef Dirk Flanigan will challenge their palates, along with a blind tasting and mystery challenge.

    Grand Prize: This year's winner will walk away with a weeklong, all-expenses-paid tour of the Rhône Valley with a stop at the annual Côte Rôtie festival—not to mention a year’s worth of bragging rights.

    Business
    Sat, September 29
    10am - 11:30am
    Business
    Institute of Culinary Education
    When Restaurants Multiply: The Fine Art of Growing a Business
    Rick Camac of Fatty Crew - New York, NY
    Joanne Chang of Flour - Boston, MA
    Peter Kelly of Xaviars Restaurant Group - Piermont, NY
    Brett Traussi of The Dinex Group - New York, NY
    Stephen Zagor of Institute of Culinary Education - New York, NY

    With success comes inevitable growth, but going from one operation to 10 comes with its fair share of hurdles. Join a discussion at the Institute of Culinary Education on restaurant growth with Moderator Steve Zagor, Director of the ICE’s management and hospitality programs, and an expert panel—including Rick Camac, Managing Partner of Fatty Crew; Chef Joanne Change of Myers & Chang; and Brett Traussi, COO of the Daniel Boulud empire and Dinex Group. Hear advice on how to grow gracefully, with manageable techniques for opening multiple locations.

    Session will be held at the Institute of Culinary Education, 50 West 23rd Street, New York, NY 10010

    Sun, September 30
    5am - 6am
    Business
    Maximizing the Commissary: The Story of Chipotle
    Nate Appleman of Chipotle Mexican Grill - New York, NY
    Joel Holland of Chipotle Mexican Grill - New York, NY
    Looking to increase productivity in a quick-serve outfit? Learn to maximize quality and efficiency with the Chipotle triple threat Research Team: Nate Appleman, Kyle Connaughton, and Joel Holland, who’ve helped Chipotle streamline its operations and develop a more intimate sense of corporate responsibility—not to mention culinary street cred. The trio will talk technique, expound on technology's role in high-volume production, and give practical advice on delivering quality, low-cost cuisine that’s way ahead of the curve.
    5am - 6am
    Business
    Capturing Edible Moments with Food Photography
    Penny De Los Santos of Pennydelossantos.com - New York, NY
    Adam Evans of The Optimist - Atlanta, GA

    Even the world’s sleekest, cleanest kitchens and restaurant spaces can prove difficult places when it comes to food photography. But whether you’re using an iPhone or a top-rated digital SLR, award-winning Food Photographer Penny De Los Santos, along with plating whiz Chef Adam Evans, will teach you how to get your shot, frame your dishes, and capture your culinary vision. Because your food should look as good in a photo as it does on the plate.

    6am - 7am
    Business
    Panel
    Wine Prophets
    Joe Campanale of L'Apicio - New York, NY
    Olivier Flosse of MARC Restaurants - New York, NY
    Daniel Johnnes of The Dinex Group - New York, NY
    Emily Wines of Kimpton Hotels - San Francisco, CA

    Wine sales are an important part of profits for any restaurant. But maintaining an exciting, diverse, and high-quality wine program can be difficult in a multi-venue organization, especially when it comes to the final numbers. This pro-packed wine panel assembles some of the country’s top wine directors—including Daniel Johnnes of The Dinex Group; Emily Wines of Kimpton Hotels; and Olivier Flosse of MARC Restaurants—to discuss the secrets of building a winning wine program for multiple locations.

    6:20am - 7:20am
    Business
    Building a Better Restaurant through Efficiencies and Innovation
    Christine Quinlan of Food & Wine - New York, NY
    Sang Yoon of Lukshon - Culver City, CA

    Money is everything, space is valuable, and a well-designed kitchen can be the difference between success and failure. With the intuition of an electrical engineer, Chef Sang Yoon built his Culver City outpost Lukshon carefully, using every inch of space. He’ll teach attendees—alongside Food & Wine’s Christine Quinlan—how to breach new frontiers in kitchen design through an approach that is practical, holistic, cost-effective, and creative.

    Mon, October 1
    5am - 6am
    Business
    Chef Development: Beyond the Kitchen Door
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Sisha Ortúzar of Riverpark - New York, NY
    Anne Quatrano of Star Provisions - Atlanta, GA

    Book deals, television, retail markets: beyond the kitchen’s duties, there is a world of opportunity for an entrepreneurial chef. Join the personal development discussion with Moderators Matt and Ted Lee, along with an expert panel—including Chefs Anne Quatrano and Sisha Ortúzar—to learn how to build upon your culinary talents and expand into businesses outside the restaurant environment.

    6:20am - 7:20am
    Business
    Architecture of Experience
    Martin Kastner of Crucial Detail - Chicago, IL
    Michael Harlan Turkell of HarlanTurk.com - New York, NY

    Inside his Chicago-based studio Crucial Detail, Designer Martin Kastner pushes the boundaries of perception, form, and function, creating solutions—like his self-supporting antenna—that allow chefs to get even more creative with their presentations. In his Business Presentation, Kastner will discuss his work as the primary designer for Grant Achatz, and many of the wildly imaginative experiences he has helped create for Alinea, Next, and Aviary, including serviceware, menu design, and sensory interactions.

    10am - 11:15am
    Business
    Beyond the Pour: Building a Somm Brand
    Anthony Giglio of Wise Wine Guy - New York, NY
    Marnie Old of Marnie Old Wines - Philadelphia, PA

    How can a sommelier make the transition from working the floor to flying solo? Entrepreneurial spirit is a must, of course, but self-employment also requires creativity and a flair for self-promotion. Having the skills to be a great consultant, writer, or speaker is only half the battle. The hard part is the bare-knuckled marketing required to get yourself hired. Join two of the country’s leading wine personalities, Anthony Giglio and Marnie Old, as they share the secrets of their success in building distinctive and compelling national brand identities in a competitive field.

    Tue, October 2
    5am - 6am
    Business
    Opening Restaurants for Change
    Sat Bains of Restaurant Sat Bains - Nottingham, England
    John Besh of Besh Restaurant Group - New Orleans, LA
    Will Blunt of StarChefs.com - Brooklyn, NY
    Richard Grausman of Careers Through Culinary Arts Program - New York, NY
    Marcus Samuelsson of Red Rooster Harlem - New York, New York

    A great restaurant is more than good food and a pretty space. A slew of visionary chefs see the community around them as an equally important piece of success. Join the discussion with Moderator Will Blunt of StarChefs.com, C-CAP’s Richard Grausman, and a panel of devoted chefs—including Sat Bains, John Besh, and Marcus Samuelson—to learn how the “where” and “who” can transform the “what” of your restaurant, giving you the power to change a community and the lives within it.

    6:20am - 7:20am
    Business
    The Human Cost of Food: Chefs Supporting Farm Workers’ Rights
    Gerardo Reyes Chávez of Coalition of Immokalee Workers - Immokalee, FL
    Jose Duarte of Taranta - Boston, MA
    Barry Estabrook of politicsoftheplate.com - Vergennes, VT

    Not all tomatoes are equal. As Gerardo Reyes Chávez and his Florida-based Coalition of Immokalee Workers bring to light, many farm workers are subject to unsafe working conditions, sexual harassment, and limited wages. As a former peasant farmer, Reyes understands these situations—what the CIW refers to as “modern day slavery”—firsthand. Join Reyes, along with Boston Chef Jose Duarte and Food Politics Journalist Barry Estabrook, in this serious discussion, looking at sustainability through a human lens with a focus on safe and fair labor practices.

    Pastry
    Sun, September 30
    4am - 6:55am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day One
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    "Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returns as Executive Pastry Chef of the 3rd Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Alex Stupak, Jeffrey Steingarten, Elizabeth Falkner, Stephane Treand, and Michael Laiskonis. At stake is $5,000 cash, an all-expenses paid invitation to teach a 5-Star Pastry Series Seminar with PreGel, and a stage in a top pastry kitchen.

    Round 1: Pre-dessert competition, where 20 chefs compete for 10 spots to advance to Round 2.

    9:15am - 10:30am
    Pastry
    Hands-on
    Chocolate Innovations
    Francisco Migoya of Culinary Institute of America - Hyde Park, NY

    Cocoa butter, cocoa, sugar: the simple, sublime equation of chocolate. But for pastry maestro Francisco Migoya, former pastry chef at the lauded French Laundry and current instructor extraordinaire at the Culinary Institute of America, chocolate is so much more. In his Hands-on Pastry Workshop, Migoya will bring a new perspective to chocolate, blurring the line between entremets and the chocolate bar, working with varied formats (think vaporizers and pipable designs) to non-traditional bases, bringing chocolate to a whole new level.

    9:15am - 10:30am
    Pastry
    Hands-on
    Bitters Sweet: Cocktail Culture Invades Pastry
    Plinio Sandalio of Carillon - Austin, TX

    Bitters and booze are bursting out of cocktail culture and invading the sweet kitchen. And you can learn to harness them alongside Austin Pastry Chef Plinio Sandalio. In his Hands-on Workshop, Sandalio will show how to use flavors like Campari, Angostura, and house-made tinctures to balance dishes and add depth. Get smart on bartender speak as Sandalio walks you through the ins and outs of these sippable additions to the pastry chef’s arsenal.

    Mon, October 1
    4am - 6:55am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Two
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    Round 2: Plated dessert competition, where 10 chefs compete for three finalist spots and prizes and advance to the final round.

    5am - 6am
    Pastry
    Hands-on
    Naturally, No Sugar Added
    Josean Martínez Alija of Nerua at Guggenheim Bilbao - Bilbao, Spain

    Spanish Chef Josean Alija believes the end of the meal is as important as any other course, and in his Hands-on Workshop, he will highlight techniques that bring out the essential, pure, and natural flavors in dessert—using little to no sugar. Join Alija as he explores the juxtaposition of natural sugars in fruits and vegetables, proving that no added sugar is more than healthy. It’s necessary to showcasing dessert’s true potential.

    9:15am - 10:15am
    Pastry
    Demo
    Pâte Perfection: Traditional Laminated Dough
    Dominique Ansel of Dominique Ansel Bakery - New York, NY

    Learn the secrets of lamination, dough, and French pastry with French-born Chef Dominique Ansel. Ansel learned his trade in Paris before moving stateside to the hallowed kitchen of Daniel. And at his new outpost Dominique Ansel Bakery, his pastry perfection is on full display. Join him in a Hands-on Workshop to discover the magic that happens between the layers of the flakiest croissant and in the dough of the most tender brioche crumb.

    Supported by Montague

    9:15am - 10:15am
    Pastry
    Hands-on
    Modernizing the Marshmallow
    Shawn Gawle of Saison - San Francisco, CA

    Think marshmallows are just fluff? Come watch Pastry Chef Shawn Gawle show off their modern flair, revolutionizing the way the whipped whites are served. From airy citrus sorbets and nitrogenized foams to a creamy toasted garnish, Gawle will demonstrate how marshmallows can fit onto any menu. Armed with inventive flavors, technique, execution, Gawle will dare to re-imagine the marshmallow.

    Supported by PreGel America

    Tue, October 2
    4am - 8am
    Pastry
    Competition
    3rd Annual StarChefs.com International Pastry Competition: Day Three
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY

    Round 3: The three main finalists create three corresponding chocolate desserts, each showcasing a different technique, leading to 1 pastry chef winning the grand prize.

    9:15am - 10:30am
    Pastry
    Panel
    Not Just Desserts: The State of the Pastry Industry
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Sam Mason of OddFellows - Brooklyn, NY
    Alex Stupak of Empellón Cocina - New York, NY

    From television appearances and teaching positions to career shifts into the savory realm, pastry chefs are opening new doors and walking right out of the sweet kitchen. Join the discussion on the state of the pastry industry, with moderator Antoinette Bruno of StarChefs.com, and an expert panel—including Johnny Iuzzini, Jordan Kahn, Michael Laiskonis, Sam Mason, and Alex Stupak—as they examine the future of pastry kitchens and chefs.

    9:15am - 10:30am
    Pastry
    Hands-on
    Taste, Memory, and Avant-garde Composition
    Angela Pinkerton of Eleven Madison Park - New York, NY

    The fundamentals are key, but it is innovation that drives a successful dessert menu. In her Hands-on Workshop, Eleven Madison Park’s Pastry Chef Angela Pinkerton will demonstrate how to interweave classic pastry flavors with her avant-garde style. Through composition, execution, and sensory exploration, Pinkerton will break down menu standards and childhood favorites and rebuild them with three-star Michelin flair.

    Products Fair
    Sun, September 30
    8am - 1pm
    Products Fair
    Somm Bar: Day One
    Somm Bar

    With wines from the Côtes du Rhône (noon to 1pm), Chile (1pm to 2pm), Georgia (2pm to 3pm), Greece (3pm to 4pm), and Chateau Ste. Michelle (4pm to 5pm), attendees can get a pour of some of the best vino around.

    9am - 10:30am
    Products Fair
    Eat@ICC: Day One Lunch
    Iacopo Falai of Falai Panetteria - New York, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Seamus Mullen of Tertulia - New York, NY
    Paul Qui of East Side King - Austin, TX

    Come hungry and check out food carts by Chefs Seamus Mullen (Tertulia – New York, NY), Paul Qui (East Side King – Austin, TX), and Iacopo Falai (Bottega Falai – New York, NY).

    For sit-down fare, check out Chef Jordan Kahn's (Red Medicine – Los Angeles, CA) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    10:30am - 1:30pm
    Products Fair
    Eat@ICC Food Carts: Day One Pastry Pop-up
    Michael Laiskonis of Institute of Culinary Education - New York, NY

    Feed your sweet tooth with an amazing pastry pop-up by former Le Bernardin Pastry Chef Michael Laiskonis (Institute of Culinary Education – New York, NY). And be sure to visit our sponsor booths in the Products Fair to get even more snacks and drinks.

    Presented by PreGel America
    11:30am - 1pm
    Products Fair
    Eat@ICC: Day One Networking Break
    Daniel Holzman of The Meatball Shop - New York, NY
    Jordan Kahn of Red Medicine - Beverly Hills, CA
    Brian McCracken of Spur - Seattle, WA
    Jeff McInnis
    Alex Stupak of Empellón Cocina - New York, NY
    Dana Tough of Spur - Seattle, WA

    Come hungry and check out food carts by Chefs Alex Stupak (Empellón Cocina – New York, NY), Jeff McInnis (Yardbird – Miami, FL), Brian McCracken and Dana Tough (Spur – Seattle, WA), and Daniel Holzman (The Meatball Shop – New York, NY).

    For sit-down fare, check out Chef Jordan Kahn's (Red Medicine – Los Angeles, CA) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    Mon, October 1
    8am - 1pm
    Products Fair
    Somm Bar: Day Two
    Somm Bar
    Oenophiles get another chance to taste wines from Georgia (noon-1pm), Greece (1pm to 2pm), the Côtes du Rhône (2pm to 3pm), Chateau Ste. Michelle (3pm to 4pm), and Chile (4pm to 5pm).
    9am - 10:30am
    Products Fair
    Eat@ICC: Day Two Lunch
    Bill Dorrler of Osteria Morini - New York, NY
    Katsuya Fukushima of Daikaya - Washington, DC
    Damien Herrgott of Bosie Tea Parlor - New York, NY
    Craig Hopson of The Brewster - New York, NY
    Mourad Lahlou of Aziza - San Francisco, CA

    Come hungry and check out food carts by Chefs Mourad Lahlou (Aziza – San Francisco, CA), Damien Herrgott (Bosie Tea Parlor – New York, NY), Bill Dorrler (Osteria Morini – New York, NY), and Craig Hopson (The Brewster – New York, NY).

    For sit-down fare, check out Chef Katsuya Fukushima's (Daikaya – Washington, DC) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    10:30am - 1:30pm
    Products Fair
    Eat@ICC: Day Two Pastry Pop-up
    Dominique Ansel of Dominique Ansel Bakery - New York, NY

    Feed your sweet tooth with an amazing pastry pop-up by French baking wunderkind Chef Dominique Ansel (Dominique Ansel Bakery – New York, NY). And be sure to visit our sponsor booths in the Products Fair to get even more snacks and drinks.

    Presented by PreGel America
    11:30am - 1pm
    Products Fair
    Eat@ICC: Day Two Networking Break
    Josh Even of The John Dory Oyster Bar - New York, NY
    Katsuya Fukushima of Daikaya - Washington, DC
    Vikas Khanna of Junoon - New York, NY
    Ken Oringer of Toro NYC - New York, NY

    Come hungry and check out food carts by Chefs Vikas Khanna (Junoon – New York, NY), Josh Even (The John Dory – New York, NY), and Ken Oringer (Toro – Boston, MA).

    For sit-down fare, check out Chef Katsuya Fukushima's (Daikaya – Washington, DC) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    2:30pm - 4pm
    Products Fair
    Party
    Congress Cocktail
    Dave Arnold of Museum of Food and Drink - New York, New York
    Jeff Bell of PDT - New York, NY
    Richard Blais of The Spence - Atlanta, GA
    Neal Bodenheimer of Cure - New Orleans, LA
    Jennifer Carroll of Concrete Blonde - New York, NY
    Kirk Estopinal of Cure - New Orleans, LA
    Bobby Heugel of Anvil Bar & Refuge - Houston, TX
    Lynnette Marrero of Drinksat6 - New York, NY
    Jim Meehan of PDT - New York, NY
    Jeffrey Morgenthaler of Clyde Common - Portland, OR
    Gaz Regan of GazRegan.com - Pine Island, New York
    Kelley Slagle of Cocktail Kingdom - New York City, NY
    Dave Wondrich of Esquire - New York, NY

    The party just starts after the sessions end. Snack on small-plate fare from Chefs Richard Blais, Jennifer Carroll, and Harold Dieterle (not to mention Congress sponsors), and sip on drinks from some of the world’s leading mixologists, including: Dave Arnold, Jeff Bell, Neal Bodenheimer, Kirk Estopinal, Bobby Heugel, Lynnette Marrero, Jeffrey Morgenthaler, Gaz Regan, Orson Salicetti, Kelley Slagle, and Dave Wondrich.

    Presented by: PreGel America, Meat & Livestock Australia, Foods from Spain, ProChile, Nespresso, Fresh Origins, Louisiana Seafood, Mussel Industry Council of North America, Lobster Council of Canada, New Zealand King Salmon, Cervena Venison, Great Brewers, Rhône Valley Wines, Wines of Chile, and Georgian Wine House.

    Tue, October 2
    8am - 11am
    Products Fair
    Somm Bar: Day Three
    Somm Bar
    Last chance for wine lovers to taste from Chateau Ste. Michelle (noon to 1pm), Georgia, the Côtes du Rhône (1pm to 2pm), and Chile (2pm to 3pm).
    9am - 10:30am
    Products Fair
    Eat@ICC: Day Three Lunch
    Chris Ford of Wit & Wisdom - Baltimore, MD
    Sara Jenkins of Porchetta - New York, NY
    Matt Lightner of Atera - New York, NY
    Ed McFarland of Ed's Lobster Bar - New York, NY
    Hillary Sterling of The Beatrice Inn - New York, NY

    Come hungry and check out food carts by Chefs Hillary Sterling (A Voce – New York, NY), Sara Jenkins (Porchetta – New York, NY), and Chris Ford (Wit & Wisdom – Baltimore, MD).

    For sit-down fare, check out Chef Matt Lightner's (Atera – New York, NY) savory pop-up, where he'll serve three courses and one unforgettable meal, presented by Jade Range and Meat & Livestock Australia. And don't forget to drop by our sponsor booths to grab more snacks and drinks.

    Savory
    Sun, September 30
    5am - 6am
    Savory
    Hands-on
    Tradition Meets Modernity: Beef in Korean Cuisine
    Hooni Kim of Danji - New York, NY

    Civilizations evolve and cuisines are refined, but one thing remains the same: the unabashed, sublime joy that comes from a bite of tenderly handled, expertly prepared beef. Join Danji Chef Hooni Kim in his Hands-on Workshop as he transforms beef into incarnations of both traditional and modern Korean dishes, proving once and for all that even as societies—and cuisines—evolve, certain culinary fundamentals unite us over time. And beef, most assuredly, is one of them.

    Supported by Meat & Livestock Australia

    5am - 6am
    Savory
    Demo
    The Evolution of Tapas and Culture at El Tapeo
    Seamus Mullen of Tertulia - New York, NY

    The culture of tapas and shared dining is one of Spain’s great contributions to the culinary world. In his Interactive Workshop, Chef Seamus Mullen will explore the evolution of small plates from their earliest Spanish roots to their current incarnation at his New York City restaurant, Tertulia. Mullen will discuss the concepts, techniques, and product—including fresh Ibérico pork and olive oil—that continue to keep the flavors of this cuisine in the spotlight.

    Supported by Olive Oils of Spain

    5am - 6am
    Savory
    Hands-on
    Counter Culture: The History of Appetizing in New York
    Niki Russ Federman of Russ & Daughters - New York, NY
    Joshua Russ Tupper of Russ & Daughters - New York, NY

    Old New York is still alive on Houston Street, where Fourth Generation Co-owners Niki Russ Federman and Joshua Russ Tupper uphold their family’s appetizing heritage at Russ & Daughters. In their Hands-on Workshop, the duo will demonstrate the art of slicing smoked salmon by hand and discuss the timeless tastes, traditions, and products that make the company a New York culinary landmark.

    6:20am - 7:20am
    Savory
    Demo
    Unwrapping Layers of Flavor
    Jason Bond of Bondir - Cambridge, MA

    A former charcuterie maestro, Chef Jason Bond has shifted his focus to the garden plot with his first solo restaurant, Bondir. Bond now views meat and proteins like a seasoning element, highlighting instead the versatility of seasonal produce, and in his Savory Hands-on Workshop, he’ll share his secrets for turning that product into a rich, luscious menu. Working with varied textures and complex flavor combinations, Bond shows the importance of treating vegetables with the same fastidiousness as any salumi.

    Supported by Vitamix

    6:20am - 7:20am
    Savory
    Of the Moment: Cooking without Recipes
    Mathias Dahlgren of Mathias Dahlgren - Stockholm, Sweden

    On the forefront of Nordic culinary exploration, Chef Mathias Dahlgren follows nature to her shadowy depths and sparkling heights. In his Interactive Workshop, he will transform product with the refined creativity and abandon, demonstrating how he builds his micro-seasonal menu without the traditional shackles of a recipe.

    6:20am - 7:20am
    Savory
    Hands-on
    Barbecue Rub Down
    Anthony Masters of Fatty 'Cue - New York, NY

    Brandishing the flavors of Southeast Asia, Chef Zak Pelaccio and his Fatty Crew combine fermented funkiness and a whole lotta smoke to create the addictive barbecue of Fatty ‘Cue. Crew members Steve Haritopoulos and Anthony Masters will share the secrets of those flavors—with Australian lamb in a starring roll—in their Hands-on Workshop, exploring the rubs, spices, brines, and smoke that make his ‘cue sing with rich, fiery delight.

    Supported by Meat & Livestock Australia

    Mon, October 1
    5am - 6am
    Savory
    Hands-on
    Spanish Ham Without Borders
    Linton Hopkins of Restaurant Eugene - Atlanta, GA

    After discovering a Spanish guild of Ibérico ham carvers, Chef Linton Hopkins became fascinated with the techniques and tools of this centuries-old art, researching its traditions in on-the-ground trips to Spain. In his Hands-on Workshop, Hopkins will team up with an Ibérico carver from Spain to demonstrate traditional carving methods as a model for Southern and U.S. artisans.

    Supported by Trade Commission of Spain

    5am - 6am
    Savory
    Demo
    Nature and Sous Vide Nurture
    Matt Lightner of Atera - New York, NY

    Unadulterated product and molecular gastronomy live in unexpected harmony at Matthew Lightner’s Atera. And whether he’s foraging or spending hours on R&D, Lightner displays a singular focus on innovation and culinary wonder. Join Lightner for a Hands-on Workshop that will unite the precise application of sous vide with the wild intangibles of the natural world.

    Supported by PolyScience and Unified Brands

    6:20am - 7:20am
    Savory
    Hands-on
    The Link: Smoke and Sausage in New Orleans
    Bart Bell of Crescent Pie & Sausage Company - New Orleans, LA
    Nathanial Zimet of Boucherie - New Orleans, LA

    New Orleans has a food history like no other U.S. city. Along with heavy Creole and Cajun traditions, an influx of early German, French, and Spanish settlers all brought their foods to the city—including their sausage-making traditions. In a Hands-on Savory Workshop, two of NOLA’s hottest chefs, Bart Bell and Nathanial Zimet, will explore the history of regional smoked sausages. Come chop, grind, and stuff your own link to New Orleans culinary past and present, alongside this StarChefs.com Rising Star duo.

    Supported by Hobart

    6:20am - 7:20am
    Savory
    Exploring the Pantry of the Carolina Rice Kitchen
    Sean Brock of McCrady's Restaurant - Charleston, SC

    Taste, touch, and explore the Carolina Rice Kitchen with Southern gourmet guide and avid historian Chef Sean Brock. In his Interactive Workshop, Brock will explain the ecosystem of the Carolina rice plantation and demonstrate how different cultures and ingredients collided to form Lowcountry cuisine—both as we know it today and in its current form at his innovative Charleston restaurants Husk and McCrady’s.

    6:20am - 7:20am
    Savory
    Demo
    Composed Flavors: The Art of Presentation
    Chris Nugent of Goosefoot - Chicago, IL

    Presentation styles can range from basic assembly to visual transformation. The decisive element, what comes between raw element and the aesthetic of the finished plate, is the mind of the chef. In his Hands-on Workshop, Chef Chris Nugent will demonstrate his take on the art of presentation, layering flavors and textures to create a transformational experience.

    Supported by Steelite International and Fresh Origins MicroGreens

    Tue, October 2
    5am - 6am
    Savory
    Hands-on
    Deep-fried Traditions: Montanara Pizza
    Roberto Caporuscio of Don Antonio Pizza - New York, NY
    Antonio Starita of Don Antonio Pizza - New York, NY

    Everything tastes better fried, and pizza is no exception. Join Pizzaioli Roberto Caporuscio and Antonio Starita as they demonstrate the traditional and addictive montanara pizza. The deep-fried pie and their Don Antonio outpost have taken New York by storm, and you can learn the steps for creating a flawless Neapolitan crust and perfect cheese-to-topping ratio in their Hands-on Workshop.

    Supported by Jade Range

    5am - 6am
    Savory
    Demo
    The Peruvian Bounty, Modern and Ancient
    Marilú Madueño Martínez of Huaca Pucllana - Lima, Peru

    From early Inca settlements (providing such staples as corn, potatoes, and tomatoes) to the country’s modern influences, Peruvian cuisine is at the forefront of the “Origins and Frontiers” discussion. In her Hands-on Workshop, Chef Marilú Madueño Martínez will present the vast bounty of Peruvian flavors and produce, along with some of the modern recipes that put her Lima restaurant Huaca Pucllana in the spotlight. Discover how Madueño combines Peru’s historic pantry with more recent African and European influences to create a menu of ancient Incan peasant food with global flair.

    5am - 6am
    Savory
    Demo
    Sushi Essentials
    Masaharu Morimoto of Morimoto - New York, NY

    No name brings to mind the clean lines, fresh flavors, and immaculate presentation of fine Japanese cuisine quite like Masaharu Morimoto. Learn these secrets in the original Iron Chef’s Hands-on Workshop, where the ever passionate Morimoto will demonstrate the essential techniques of sushi.

    Supported by New Zealand King Salmon

    6:20am - 7:20am
    Savory
    Hands-on
    French Transformation
    Alexandre Gauthier of La Grenouillère - Madelaine-sous-Montreuil, France

    After training with some of the world’s top chefs, Alexandre Gauthier took over his parent’s inn, turning it into an ultra contemporary restaurant that is quickly climbing the San Pellegrino ranks. Learn what drives and inspires Gauthier at La Grenouillère in this Hands-on Workshop. Attendees will experience how cutting-edge technology and boundless creativity have revolutionized the classic French experience.

    6:20am - 7:20am
    Savory
    Hands-on
    Shell Up or Shell Out: Building Flavor with Lobster and Mussels
    Michael Reidt of Area 31 - Miami, FL
    Patricia Yeo

    Lobster rolls and moule frites may be culinary standards, but for Chefs Michael Reidt and Patricia Yeo innovative thinking is the only way to pay shellfish its due respect. In their Hands-on Workshop, the duo will spotlight lobster and mussels, building layered flavor with modern techniques to create foams, snows, and rich, smoky stocks. And it’s not just about great flavor—Reidt and Yeo will also explore the sustainable, economical, health, and potential aphrodisiac benefits of working with shellfish.

    Supported by Mussel Industry Council of North America and Lobster Council of Canada

    6:20am - 7:20am
    Savory
    Hands-on
    Eggs, Flour, Water: The Pasta Equation
    Missy Robbins of A Voce Madison - New York, NY

    At any one of Chef Missy Robbins’s A Voce locations, the pasta is made daily, using recipes and techniques she learned by shadowing Italian chefs. In her Hands-on Workshop, Robbins will share the secrets of pasta making, using two traditional Italian methods. First, she will show off her hand-made noodles, and then Robbins will adjust the formula for a pasta extruder—adding to the equation efficiency and a toothsome bite.

    8:30am - 10:15am
    Savory
    Competition
    VitaMix Competition
    Richard Blais of The Spence - Atlanta, GA
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Paul Qui of East Side King - Austin, TX

    Six finalists compete in this one-of-a-kind blend-off, creating dishes that showcase the Vitamix blender in unusual and innovative ways. The grand prize winner will receive The Ultimate Vitamix Package (Vita-Prep® 3, Vitamix® XL&™, The Quiet One&™ from Vitamix) and a $500 American Express Gift Certificate. The runner-up will receive a Vita-Prep® 3 and a $250 American Express Gift Certificate. All 6 finalists will receive a $500 Travel Certificate/Stipend for travel to New York City, a 3-day Industry Pass to attend the StarChefs.com International Chefs Congress, and a Vitamix travel bag.