8th Annual StarChefs.com International Chefs Congress Schedule

8th Annual StarChefs.com International Chefs Congress Schedule

    VIEW BY DAY
    Sun, September 29
    Mon, September 30
    Tue, October 1
    VIEW BY SECTION
    Main Stage
    Mixology
    Wine
    Business
    Pastry
    Products Fair
    Savory
    * Click presentation titles for more details
    Sun, September 29
    8am - 10:55am
    Main Stage
    Competition
    4th 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 4th Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Dominique Ansel, David Burke, Elizabeth Falkner, Claudia Fleming, Michael Laiskonis and Jeffrey Steingarten. 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.

    9am - 10am
    Savory
    Demo
    The Missing Link: Charcuterie Secrets from Olympic Provisions
    Elias Cairo of Olympic Provisions - Portland, OR

    Grind, mix, and stuff your way through fermented and dry-cured sausages with Olympic Provisions Chef Elias Cairo in this hands-on charcuterie workshop (not to mention learn how to break down a pig face for coppa di testa). Cairo, a trailblazer of quality-focused, mass-marketed charcuterie, has perfected everything from sourcing to distribution and will share his trade secrets and decades of technical know-how.

    Supported by Unified Brands

    9am - 10am
    Business
    Style, Compose, Capture: Food Photography for Chefs
    Todd Coleman of Todd Coleman Photography - New York, NY
    Christopher Kulis of Capische? - Wailea-Makena, HI

    Former Saveur Executive Food Editor Todd Coleman knows a thing or two about food photography. As the influential design mind and trendsetter behind many of Saveur’s covers and photography projects, Coleman—along with plating whiz Chris Kulis—will teach attendees how to conceive, compose, and capture food. Have a look through the viewfinder of a master and gain the inspiration and practical skills you need to capture the beauty of your own dishes.

    Presented by Steelite International

    9am - 10am
    Savory
    Hands-On
    Wicked Good Barbecue: How Boston Does Brisket
    Andy Husbands of Tremont 647 - Boston, MA

    After cooking from coast to coast, Chef Andy Husbands settled in his adopted Boston hometown and opened Tremont 674 and Sister Sorel. Along the way, Husbands literally wrote the book on smoked meat, Wicked Good Barbecue, published just before his team iQUE became the first New England team to win the Jack Daniels BBQ World Championship. Join Husbands in his Hands-on Workshop to learn how to process, inject, rub, and smoke World Champion brisket.

    Supported by Meat & Livestock Australia

    9am - 10am
    Business
    Seminar
    Cookbook Boot Camp: What You Need to Publish
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Just for ICC, five-time IACP and James Beard Cookbook Award winners Matt Lee and Ted Lee will offer a condensed version of their two-day “Cookbook Boot Camp,” a series of seminars they host in Charleston, South Carolina, for chefs who want to stop thinking about publishing a cookbook and to start doing it! Chefs considering publishing should not miss this session, which includes stories of the Lee Bros. own experiences as well as audience participation, exercises, and drills to prepare you for the publishing battlefield.
    10am - 11am
    Wine
    BBQ Meets Its Match: Costières de Nîmes
    Joe Carroll of Fette Sau - Brooklyn, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Costières de Nîmes has made wines for Julius Caesar and the popes of Avignon. As one of the oldest wine-making regions in Europe, this Rhône Valley gem is no longer a secret, but when do you get to hear the Juiceman himself, Master Sommelier Fred Dexheimer, give his \m/ to any wine? Just for good measure, he’ll pair wines with Joe Carroll’s legendary Fette Sau barbecue and demonstrate the delicious versatility of this historic juice.

    10:20am - 11:20am
    Business
    Panel
    Your Vision to the Masses: Chef-Driven QSRs
    Franklin Becker of The Little Beet - New York, NY
    Will Blunt of StarChefs.com - Brooklyn, NY
    Thomas John of Piperi Mediterranean Grill - Boston, MA
    Spike Mendelsohn of Good Stuff Eatery - Washington, DC

    At QSRs like Thomas John’s Piperi Mediterranean Grill, Spike Mendelsohn’s Good Stuff Eatery, and Franklin Becker’s soon-to-open Little Beet, quality shares center stage with rapid service. In their Business Panel, these accomplished chefs will be joined by Architect and Brand Man Greg Okshteyn and StarChefs.com’s Will Blunt to tackle the new age of fast food and how to take the QSR from concept to creation.

    10:20am - 11:20am
    Savory
    Demo
    Micro Greens, Macro Flavor Combinations
    Phillip Foss of EL Ideas - Chicago, IL

    If you limit micro greens to a plating flourish, you’re missing out on one of the (smallest) most potent flavor weapons in your mise-en-place. In his Hands-on Workshop, Chef Philip Foss of Chicago’s award-winning, democratized fine-dining EL Ideas will unlock micro greens’ hidden potential. Alongside Foss, attendees will devise progressive flavor combinations (with greens chock full of flavors like cheddar, absinthe, nutmeg, and pineapple) and create infusions to push the envelope of substance and style on the plate.

    Presented by Fresh Origins

    10:20am - 11:20am
    Savory
    Demo
    Fried Chicken Collaborative
    Jeff McInnis

    From Cuban-inflected Miami to farm-to-table mecca San Francisco and urban-as-it-gets New York City, fried chicken in having its moment. Here to walk ICC attendees through this must-have menu item is former MYardbird Chef Jeff McInnis, whose juicy, golden chicken has won critical acclaim. In his Interactive Demonstration, McInnis will take you through the techniques—from cast-iron skillet cookery to large-volume pressure frying—so you can deliver award-winning chicken to your diners.

    Presented by US. Foods

    10:20am - 11:20am
    Savory
    Hands-On
    Delicious Decapitation: Roasted Veal Head Technique
    Michael Toscano of Perla - New York, NY

    New York Chef Michael Toscano is no stranger to charring superior meats. But with opening of Perla, he did more than focus on the predictable skirt steak or aged rib-eye. He went for something a little more ... heady. In his Hands-on Workshop, Toscano will prep, CVap, and roast a veal head in its entirety. Attendees will get their hands dirty in the process, going from tongue curing and skull cracking to making brain schmear and veal cheek à la plancha.

    Presented by Winston Industries

    11:15am - 12pm
    Mixology
    Art of Coffee Harmonization
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Coffee blends—with their aromas, terroir, acidity, and bitterness—have all the nuance of fine wines, and those blends are integral to fine-dining experiences everywhere. Join Master Sommelier Fred Dexheimer in a come-one-come-all coffee break, where you’ll learn how to pair Nespresso coffees with spirits, chocolate, and wines.

    Supported by Nespresso

    11:30am - 12pm
    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.
    12pm - 5pm
    Products Fair
    Somm Bar: Day One
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12pm - 12:30pm
    Main Stage
    Hunger for Wanderlust: David Myers and the Global Kitchen
    David Myers of Hinoki & The Bird - Los Angeles, CA

    From California to Vegas and all the way to Tokyo, David Myers’s eponymous restaurant group is striking a culinary chord that crosses national and cultural borders. After working as a chef for such industry icons as Charlie Trotter and Daniel Boulud, Myers made the slow build and successful transition to restaurateur. His latest venture, Hinkoi & the Bird, is the ultimate expression of Myers’s style: curated, artful, global, elegant. In his Main Stage Demonstration, Myers will share the culinary composite of his travels and year’s behind the line.

    12:30pm - 2:30pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day One
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Ever seen a sommelier sweat? Day 1 of the 4th 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. The prize isn’t cash—it’s the right to move onto Day 2.
    12:30pm - 1pm
    Main Stage
    Richard Around Town: A Legendary Chef Cracks the Big Apple
    Michel Richard of Citronelle - Washington, DC

    Michel Richard invented French-Californian cuisine in the1970s. He conquered the Golden State with Michel Richard and Citrus, and the East Coast, with Citronelle. Now, Richard is taking on the Big Apple in full force with Villard Michel Richard and Pomme Palais in the New York Palace Hotel. Glean stories, techniques, and perspective from the legend himself. On the Main Stage, Richard will present his lemon meringue “egg”—inspired by a kitchen fluke.

    12:45pm - 2pm
    Mixology
    Guts, Glory, and the Birth of the Modern Cocktail Movement
    Dale DeGroff of KingCocktail.com - New York, NY
    Audrey Saunders of Pegu Club - New York, NY
    A solid mixed drink is one thing, a successful career in bartending is entirely another. Join icons Audrey Saunders and Dale DeGroff in their Mixology Workshop for a well-crafted cocktail or two and a candid conversation on what it takes to make it in the industry. From bar back and consultant to brand ambassador and bar owner, Saunders and DeGroff will discuss the career trajectory of a mixo and the lessons they’ve learned along the way to greatness.
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day One Lunch
    Eli Cayer of Urban Farm Fermentory - Portland, ME
    Evan Hennessey of Stages at One Washington - Dover, NH
    Mike Isabella of Kapnos - Washington, DC
    Will Zuchman of Alma de Cuba - Philadelphia, PA
    3:30pm - 5pm
    Products Fair
    Eat@ICC: Day One Savory Pop-Up
    Bill Kim of urbanbelly - Chicago, IL
    Presented by Jade Range and Meat & Livestock Australia
    1:15pm - 2:15pm
    Pastry
    Hands-On
    Slow Fermentation and the Long Road to Loafhood
    Zachary Golper of Bien Cuit - Brooklyn, NY
    In a post-industrialized, mass-produced, fast-paced world, Baker Zach Golper relies on slow, controlled fermentation to create deep flavors, exceptional crumb, and rich chestnut crusts for his three bakery outposts of Bien Cuit. In his Hands-on Workshop, Golper, a former apprentice to baking greats like William Leaman and Jean-Claude Canestrier, will share his interpretations of the age-old techniques of fermentation. And you’ll mix, ferment, fold, shape, slash, and bake your way to Old World bread perfection.
    1:15pm - 2:15pm
    Pastry
    Hands-On
    Rise Up Flat Breads
    Sherry Yard of Helms Bakery - Los Angeles, CA
    What’s old is new again in the more-than-capable hands of Pastry Chef Sherry Yard. After years heading Wolfgang Puck’s pastry programs, Yard is taking over the Helm’s Bakery District in Culver City, California, and along with Chef Sang Yoon the dangerously adept duo is reinvigorating a lost baking dynasty. In this legendary pastry chef’s Hands-on Workshop, attendees will learn techniques for modern, re-imagined flatbreads, including the best matzo your yenti never made you.
    2:30pm - 3pm
    Main Stage
    Umami Burger World Domination
    Adam Fleischman of Umami Burger - Los Angeles, CA

    L.A.-based Restaurateur Adam Fleischman knows the power of a good concept—and a damn good burger. After developing an unstoppable brand, his umami madness is spreading from coast to coast with more than 20 locations throughout California, Florida, and, most recently (and appropriately), the Empire State. On the Main Stage, he’ll demonstrate the glory of flipping burgers, feeding the masses, and taking over the planet with his dynamite QSR.

    Supported by Jade Range and Front of the House

    2:30pm - 5:30pm
    Products Fair
    Eat@ICC: Day One Pastry Pop-up
    Philip Speer of Uchi - Austin, TX
    Presented by PreGel America and Steelite International
    2:45pm - 4pm
    Mixology
    Extraction for Attraction: Building Signature Cordials
    Joe Raya of The Gin Joint - Charleston, SC
    Whether you’re trying to save money, be creative, or make your own signature cordials, bitters, and shrubs, there’s an abundance of extraction techniques that can be daunting to sort out. Mix Master Joe Raya of Charleston’s Gin Joint will demonstrate a combination of maceration and distilling techniques to show how you can build seasonal (and even bizarre) flavors behind the bar. Raya will share his library of extracts—from common-place fruits, herbs, and spices to off-the-wall flavors like soil, grass, minerals, and flowers.
    3pm - 3:30pm
    Main Stage
    Building a Cocktail Legacy
    Dale DeGroff of KingCocktail.com - New York, NY
    Audrey Saunders of Pegu Club - New York, NY
    Two beverage industry icons, one stage, one day only … one chance to join them for a shot of tequila. A solid mixed drink is one thing, a successful career in bartending is entirely another. Join legends Audrey Saunders and Dale DeGroff in their Main Stage Demonstration to learn what it takes to make it in the industry and influence a generation. From bar back and consultant to brand ambassador and bar owner, Saunders and DeGroff will discuss the career trajectory of a mixo and the lessons they’ve learned along the way to greatness.
    3:30pm - 5pm
    Products Fair
    Eat@ICC Food Carts: Day One Networking Break
    Jeremiah Bullfrog of GastroPod - Miami, FL
    Marcus Burnett of Rockaway Brewing Company - Queens, New York
    Ethan Long of Rockaway Brewing Company - Queens, New York
    Katie Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Justin Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    4pm - 5:15pm
    Wine
    Crushing It at Pearl and Ash
    Patrick Cappiello of Pearl and Ash - New York, NY
    Richard Kuo of Pearl and Ash - New York, NY

    Pearl and Ash may be a local late-night hangout—but it’s the only one with former Gilt Wine Director Patrick Cappiello serving Château Latour and Raveneau Chablis. Oh, and a few saber-opened Champagnes! In their Wine Tasting Workshop, Chef Richard Kuo will sample the restaurant’s destination-worthy cuisine, and Rock Star Cappiello will pair, pour, and share how he keeps his wines affordable enough to make this joint THE place to be in for wine industry insiders.

    5pm - 5:45pm
    Main Stage
    Unsung Kitchen Heroes
    April Bloomfield of The Spotted Pig - New York, NY

    A strong, determined chef with an empire in the making, April Bloomfield has made a name in not only importing the best foodstuffs from her homeland, but also championing an idiosyncratic global approach that’s fueled by her deep-seated passion for bold flavors. She’s also a champion of her staff, and on the Main Stage, Bloomfield and the unsung heroes of her kitchen will break down a whole lamb, demonstrating the literal and figurative guts and glory of the industry.

    Presented by Meat and Livestock Australia

    5:45pm - 6:15pm
    Main Stage
    Modern Ma La: A Sichuan Mission
    Danny Bowien of Mission Chinese - New York, NY

    Rock n’ roll meets culinary soul in the house that Bowien built. The 2013 James Beard Award-winning chef is fresh off the rabidly successful East Coast expansion of Mission Chinese, where he continues to cross-pollinate culinary influences with bold, boundary-breaking flavors. In his Main Stage demonstration, Bowien will sucker punch the culinary establishment with creative fury and the heat of his singular American-Sichuan cuisine.

    Mon, September 30
    8am - 10:55am
    Main Stage
    Competition
    4th 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.
    9am - 10am
    Business
    Panel
    Guts and Glory of Chef Reality TV
    Marisa Amador
    Jeremiah Bullfrog of GastroPod - Miami, FL
    Leah Cohen of Pig and Khao - New York, NY
    Kevin Sbraga of Sbraga - Philadelphia, PA
    Beth Schiff of You Choose Creative -
    You’ve seen it all—the ecstasy, hysteria, passion, fights, alleged friendships formed, and up-close-and-personal action. Meet the chefs who’ve been there, done that, and lived to tell the tale. “Top Chef” veterans Kevin Sbraga and Leah Cohen, and Jeremiah Bullfrog of “Chopped” fame, will bare it all with “Chopped” Casting Director Beth Schiff and PR maven Marisa Amador. In their candid conversation, you’ll learn how to secure your spot on a cast and what it’s really like to be on reality TV as a chef.
    9am - 10am
    Savory
    Demo
    Full Sous Vide Immersion
    James Briscione of Institute of Culinary Education - New York, NY
    Anthony Sasso of Casa Mono - New York , NY

    Learn the language of sous vide with culinary Renaissance man James Briscione—chef, author, consultant, ICE instructor, and immersion circulator expert—and Michelin-starred Casa Mono Chef and Sous Vider Anthony Sasso. In their Hands-on Workshop, they’ll hold the temperature and your attention with tips, new ideas, and techniques for slow cooking fluency. From venison and pears to cod cheeks, they’ve got it all in the bag.

    Supported by Unified Brands and PolyScience

    9am - 10am
    Savory
    Hands-On
    Deep-Fried Techniques from the Trenches
    Mike Sheerin
    Patrick Sheerin of Trenchermen - Chicago, IL

    What makes a restaurant hot? So popular that you can barely squeeze in a reservation? So mind-blowingly good that its dishes (namely pickle tots) make such a deep stamp on your hungry subconscious that you can’t get them out of your mind? Lucky for you, the Sheerin brothers, Michael and Patrick, have the answers. Join the duo in their Hands-on Workshop to learn the techniques and je ne sais quoi of one of the country’s most exciting and irresistible restaurants.

    9am - 10am
    Savory
    Hands-On
    Israel Alive: The Bold Flavors of Zahav
    Michael Solomonov of Zahav - Philadelphia, PA

    Michael Solomonov is a chef defined by his native land. Raised in Pittsburgh, he made his way back to Israel and, despite speaking little Hebrew, found himself working in a bakery and finding his chef calling. Since then he’s opened five restaurants with his restaurant group Cook + Solo, but none of them speak more eloquently of his passion and culinary homeland than Zahav. In his Hands-on Workshop, explore the flavors, spices, heritage, and techniques of Solomonov’s soulful Jewish and Middle Eastern cooking.

    Presented by Vitamix

    10:15am - 11:15am
    Wine
    High Acid, Vibrant Flavors, and Pairing Fun with Rueda
    Kerin Auth of Olé Imports - New Rochelle, NY
    Anthony Sasso of Casa Mono - New York , NY
    Nestled in the Castile region of Spain, Rueda is mostly know for its Verdejo, lately seen blowing up on the wine scene. But Rueda also makes red and rosé wines, and is among the most modern regions of Spain. Join Spanish wine authority Kerin Auth as she explores Rueda and pairs these wines with boldly flavored, high-acid foods from Casa Mono Chef Anthony Sasso.
    10am - 11:15am
    Mixology
    My Sherry Amor: Cocktails and Ibérico Love
    Derek Brown of Mockingbird Hill - Washington, DC
    Mario Hiraldo Regalado of Brindisa Ltd. - London, England

    Jamón Ibérico is the tapas gateway drug, and Sherry its liquid mistress. In a Mixology Workshop, join Bartender and Sommelier Derek Brown of D.C.’s Sherry-focused Mockingbird Hill and esteemed Cortador Mario Hiraldo Regalado to taste the worlds of jamón and Sherry converge. Jerez aficionado Brown will walk attendees through Sherry tasting, pairing, and cocktail making—after which there’ll be no turning back for your back bar.

    10:20am - 11:20am
    Business
    Panel
    Get Crowdfunded
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Jenny McCoy of Institute of Culinary Education - New York, NY
    Justin Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Katie Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Evan Rich of Rich Table - San Francisco, CA
    Sarah Rich of Rich Table - San Francisco, CA

    The rapid rise of crowd funding sites like Kickstarter, Indiegogo, Fundable, GoFundMe, and Razoo has made fundraising for your next project easier than ever. Chefs and restaurateurs can avoid the demanding search for investors and awkward familial asks—but it doesn’t mean there aren’t challenges. At this business panel with StarChefs.com CEO Antoinette Bruno, Jenny McCoy, Sarah and Evan Rich of Rich Table, and Justin and Katie Meddis of Rose’s Meat Market and Sweet Shop will discuss how to run a successful crowdfunding campaign.

    10:20am - 11:20am
    Savory
    Hands-On
    Pimp My Grits
    Vivian Howard of Chef & The Farmer - Kinston, NC

    Vivian Howard moved from New York City back home to Kinston, North Carolina, to revitalize its farm community, reinvent the downtown, and reinvigorate local appetites with her deeply delicious take on traditional Carolina staples. Initially Howard didn’t want to push the area’s sweet-tea tastes too far, but after a kitchen fire nearly destroyed her young restaurant, Chef & the Farmer, she re-evaluated. When the restaurant re-opened, Howard debuted a provocative new section of her menu: Pimp My Grits, which she’ll pimp out in all their glory in a Hands-on Workshop.

    10:20am - 11:20am
    Savory
    Hands-On
    Pile It On: Building the Perfect Sandwich
    Peter McAndrews of Paesano's - Philadelphia, PA
    Dagwood ain’t got nothin’ on Peter McSandwiches, err … Andrews. Meet the man and the mind behind the decadent and demented Liverace (deep-fried chicken livers, fried salami, gorgonzola, orange marmalade, garlic mayo, etc.) and Bolognese (fried lasagna, smoked mozzarella, red sauce, provolone, and fried egg). In his Hands-on Workshop, you’ll get full access to this Philly Sandwich King’s no-holds-barred mise-en-place and learn how to craft your own custom, down-and-dirty sandwich menu.
    11:15am - 12:15pm
    Wine
    Panel
    Tipsy Tweeting: Somms and Social Media
    Talia Baiocchi of PUNCH - New York, NY
    Joe Campanale of L'Apicio - New York, NY
    Jeff Harding of The Waverly Inn - New York, NY
    Michael Madrigale of Bar Boulud - New York, NY
    For restaurants, social media is the new watering hole, and when you’re the lone somm on the floor, how do you compare that kick-ass Château Palmer ’90 with an ’82? Twitter. That’s how. And Instagram. And on your blog or Facebook. If Richard Betts isn’t passing through your town, it’s Joe Campanale’s podcast that makes him seem like a friend. Join leading wine personalities Talia Baiocchi, Joe Campanale, and Michael Madrigale, along with moderator Jeff Harding, as they discuss the interweb’s impact on pouring and drinking.
    11:30am - 12:15pm
    Main Stage
    Crazy Creamery Collaboration at Oddfellows
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Sam Mason of OddFellows - Brooklyn, NY

    On the ICC Main Stage, two industry tastemakers will swirl your brain with techniques and insights to help unlock your inner flavor innovator. Former wd-50 pastry wizard Sam Mason and Sugar Fueled Inc’s Johnny Iuzzini will put a cherry on top your ICC with peculiar, outlandish, and eccentric ice creams from Oddfellows. Every house-pasteurized scoop is full of flavor, and every pint is packed to order at this exciting small-batch (but soon-to-expand) creamery.

    12pm - 5pm
    Products Fair
    Somm Bar: Day Two
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12:15pm - 12:45pm
    Main Stage
    Breaking It Down with Olympic Provisions
    Elias Cairo of Olympic Provisions - Portland, OR
    Breaking down pig faces. Grinding meat. Stuffing sausages. Whipping rillettes. Checking the pH of chorizo. It’s a Portlandia dream. Such is the life of Chef and Charcutier Elias Cairo, who’s taking over the country one salami at a time. From the Main Stage, he’ll demo the trade secrets and indisputable business savvy of his Portland-based Olympic Provisions, home of Oregon’s first USDA-certified curing facility.
    12:30pm - 1:45pm
    Mixology
    Cocktail Innovations at barmini
    Juan Coronado of minibar by josé andrés - Washington, DC

    Mezcal marshmallows, hand-chipped ice-globe jewels, peanut spirits, and pineapple grog are all the fantastical creations of cocktail innovator and the leader of José Andrés’s Think Food Group Research and Development Team, Juan Coronado. In his Mixology Workshop, Coronado will share the secrets and science behind the sprawling bar program at barmini. It’s personal for Coronado; you’ll learn why conversation is the key when he creates any cocktail, from classic to crazy. Coronado also will serve a signature drink at Congress Cocktail.

    Supported by Jamón Ibérico

    12:30pm - 2:30pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day Two
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Dale Talde of Talde - Brooklyn, 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 Dale Talde. It’s the craft of the sommelier under a microscope—and on a timer.
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day Two Lunch
    John Bates of Noble Sandwich Co. - Austin, Texas
    Dani García of Manzanilla - New York, NY
    David Gilbert
    Brandon Martinez of Noble Sandwich Co. - Austin, Texas
    James Merker of Mile End Delicatessen - Brooklyn, NY
    3:30pm - 5pm
    Products Fair
    Eat@ICC: Day Two Savory Pop-Up
    David Bazirgan of Dirty Habit - San Francisco, CA
    Presented by Jade Range and Meat & Livestock Australia
    1:15pm - 2:15pm
    Pastry
    Hands-On
    One Woman Show: Yee in the Dining Room and Pastry Shop
    Jennifer Yee of Lafayette - New York, NY
    Jennifer Yee not only does it all, she’s seen it all. From London to San Francisco and New York; from small to large scale; from The Connaught and Gilt to Aureole, The Breslin, and SHO, she’s proven there’s no pastry position she can’t handle. Today, she creates the composed desserts and runs the patisserie at Andrew Carmellini’s latest success, Lafayette. Come all Yee pastry faithful and soak up her super powers and techniques in her Hands-on Workshop.
    2:30pm - 5:30pm
    Products Fair
    Eat@ICC: Day Two Pastry Pop-up
    Patrick Fahy of Sixteen at the Trump International Hotel & Tower Chicago - Chicago, IL
    Presented by PreGel America and Steelite International
    2:30pm - 3pm
    Main Stage
    Full Range of Flavor
    Bryan Voltaggio of Range - Washington, D.C.

    Bryan Voltaggio is one funky white boy, or maybe it’s just the fermented red chile paste in his pasta. This chef, who rocked the D.C. dining scene earlier this spring with the opening of his 300-seat, 30-cook, nine-station, two-sommelier food temple called Range, will demonstrate some of his big-flavored ideas on the ICC Main Stage, including his signature kimchi pasta.

    Presented by Chung Jung One

    3pm - 3:30pm
    Main Stage
    Performance Art and Pastry Imagination
    Janice Wong of 2am:dessertbar - Singapore

    You’re in a world without sight. An aroma transports you, and a single bite explodes into your consciousness. Textures are shockingly immediate and at times unexpected. This is hyper-sensitive state of sensory perception Janice Wong enters to unleash her inner creativity. Wong moves easily between the worlds of pastry chef and artist, blurring the distinction between the two, and on the Main Stage she’ll show attendees how to unlock their inner brilliance and bowl over of the boundaries of their craft.

    Supported by Waring Commercial

    3:15pm - 4:30pm
    Mixology
    The Keg Keepers and the Business of Draught Cocktails
    Tad Carducci of The Tippling Bros. - New York, NY
    Paul Tanguay of The Tippling Bros. - New York, NY

    Self-proclaimed “liquid libertines and perpetuators of libational awareness and enjoyment” Tad Carducci and Paul Tanguay are spilling their gin (and vodka and bourbon) in a hands-on mixology workshop at ICC. These enterprising mixos of Tippling Bros. consulting and NYC’s The Tippler will teach attendees best practices in batching and selling debauchery in the form of draught cocktails.

    3:30pm - 5pm
    Products Fair
    Eat@ICC Food Carts: Day Two Networking Break
    Rich Buceta of Singlecut Beersmiths - Queens, NY
    Amanda Cook of Cookshop - New York, NY
    Francis Derby of Cannibal - New York, NY
    Shuna Lydon of Eggbeater - , United States
    Jeremy Nolen of Wursthaus Schmitz - Philadelphia, PA
    4:30pm - 5:45pm
    Wine
    Uncorking Portugal
    Scott Carney of The International Culinary Center - New York, NY
    Dating back to the days of Phoenicians, Carthaginians, Greeks, and Romans, Portugal has been a crossroads of ancient wine makers with resulting styles as a varied as Vinho Verde and Douro Valley field blends. Join Master Sommelier Scott Carney to taste (and learn to pronounce!) such grapes as Loureiro, Trajadura, Donzelinho Tinto, and Malvasia Preta. Finally, get the lowdown on geographic, historic, and climate influences on the diverse wine of this region that is quickly becoming a somm darling—all wile sampling the authentic flavors or Portugal’s cuisine.
    5pm - 5:30pm
    Main Stage
    In Pursuit of Maximum Flavor
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA

    Aki Kamozawa and Alex Talbot are packing. Flavor that is. No strangers to innovation, the Ideas in Food duo wants to revolutionize the way you cook with techniques and ingredients that pump serious flavor into dishes. And whether they’re sharing inspiration online; in their new book, Maximum Flavor, which they’ll debut at ICC; or on the Main Stage, be prepared listen, absorb, and rethink how you pursue unbridled deliciousness in your cuisine.

    Supported by Beech Ovens from Jade Range

    5:30pm - 6pm
    Main Stage
    Man of Manzanilla: Modernist Spain Takes on the Big Apple
    Dani García of Manzanilla - New York, NY

    Former apprentice of Martín Berasategui, Dani García is at the forefront of new Andalusian cuisine—expressing intimately local flavors with exquisitely advanced technique. Already a prolific in his native country, Garcia unites his heritage with a progressive culinary perspective at New York's Manzanilla, whose innovative cuisine he’ll demonstrate to his American and international peers on the Main Stage.

    Supported by Olive Oil from Spain

    6:30pm - 8pm
    Products Fair
    Party
    Congress Cocktail
    Derek Brown of Mockingbird Hill - Washington, DC
    Tad Carducci of The Tippling Bros. - New York, NY
    Juan Coronado of minibar by josé andrés - Washington, DC
    Meaghan Dorman of Raines Law Room - New York, NY
    Theo Lieberman of Milk and Honey - Manhattan, NY
    Joe Raya of The Gin Joint - Charleston, SC
    Audrey Saunders of Pegu Club - New York, NY
    Karin Stanley of Dutch Kills - Long Island City, NY
    Paul Tanguay of The Tippling Bros. - New York, NY
    The party just starts after the sessions end. Snack on small-plate fare from Chefs Joaquin Baca of Brooklyn Star, Francis Derby of The Cannibal, and Jeremy Nolen of Brauhaus Schmnitz, (not to mention Congress sponsors), and sip on drinks from some of the world’s leading mixologists, including: Derek Brown, Tad Carducci, Juan Coronado, Meaghan Dorman, Theo Lieberman, Joe Raya, Audrey Saunders, Karin Stanley, and Paul Tanguay.
    Tue, October 1
    8am - 10:55am
    Main Stage
    Competition
    4th 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.
    9am - 10am
    Business
    Panel
    Do It Your Own Damn Self Without Do$$ar Bills, Y'all
    Justin Bazdarich of Speedy Romeo - Brooklyn, NY
    Joe Isidori of Arthur on Smith - Brooklyn, NY
    Josh Lawler of Farm and Fisherman - Philadelphia, PA

    Make-shift masons, moonlighting carpenters, and ad-hoc interior designers Josh Lawler, Justin Bazdarich, and Joe Isidori are primarily chefs, but they built their respective restaurants out of determination, resourcefulness, and sheer will. Long on work ethic but short on cash, these self-styled restaurant owners did it their own damn way, and it paid off. In their Business Panel, you’ll hear the stories of sweat equity behind Arthur on Smith, Speedy Romeo, and Farm and Fisherman.

    9am - 10am
    Savory
    Hands-On
    Wild Refinement in the Modern Bread Service
    Marc Forgione of Marc Forgione - New York, NY

    Chef Marc Forgione has always had an affinity for turning the ordinary into the extraordinary, and his bread service is no exception. Working with Tama Matsuoka Wong—the forager for Daniel and other fine-dining restaurants—Forgione combines vibrant, seasonal ingredients with luxurious foie gras and fresh brioche rolls. In his Hands-on Workshop, attendees will learn to make Forgione’s signature bread and foie and experience the otherworldly flavors of wild herbs, berries, and greens.

    Supported by Montague

    9am - 10am
    Savory
    Demo
    Pasta, This Is How We Dough It
    Evan Rich of Rich Table - San Francisco, CA
    Sarah Rich of Rich Table - San Francisco, CA

    You think you know how pasta rolls? Think again. Chefs Evan and Sarah Rich launched San Francisco’s wildly successful Rich Table in 2012 with pastas at the heart of their menu. The sauces may lean California but the pastas—tajarin, garganelli, bucatini, papparadelle—are dead-on Italian. That’s to say hand-made with lots of love, elbow grease, and doughy nuance. In their Hands-on Workshop, you’ll learn to roll (and cut and cook) with the best of them with old-school methodology and the time-saving Arcobaleno extruder.

    9am - 10am
    Savory
    Hands-On
    Smart Sous Vide
    Richard Rosendale of Rosendale Group - White Sulphur Springs, WV

    Master Chef Richard Rosendale needs little introduction. His impressive résumé is dotted with awards, stars, and experiences that humble the best of the best. In his Hands-on Workshop at ICC, Rosendale will share the secrets of his mastery of sous vide, a technique he perfected in the kitchens of The French Laundry and at The Greenbriar—and one that won him a medal and “Best Technique with Sous Vide” in the prestigious Bocuse d'Or USA competition.

    Supported by Julabo

    10am - 11:15am
    Wine
    Pairing in Paradise: Hawaiian Cuisine and a World of Wines
    Chuck Furuya of Vino Italian Tapas and Wine Bar - Honolulu, HI
    Ed Kenney of Town - Honolulu, HI
    DK Kodama of DK Restaurants - Honolulu, HI

    Chuck Furuya was the tenth person to pass the Master Sommelier exam in the United States, so when he holds forth on good wine, you listen. And when that wine happens to be from Portugal and he pairs it with the cuisine of his home state Hawaii, you get tickets. Chefs DK Kodama and Ed Kenney will prepare Hawaiian cuisine while Master Furuya explains the secrets of pairing, what makes a wine “gulpable,” and how the soul of wine can travel around the world.

    10:20am - 11:20am
    Savory
    Demo
    The Art of Presentation: Elegance and Eccentricity
    Juan Contreras of Atelier Crenn - San Francisco, CA
    Dominique Crenn of Atelier Crenn - San Francisco, CA

    Atelier Crenn is an engine for artistry that drives a modern vision of fine French-American cuisine. And for Chefs Dominique Crenn and Juan Contreras, the final step in expressing that vision is presentation. The team’s pure, naturalist aesthetic manifests each night on the plate, and in their Interactive Demonstration, Crenn and Contreras will demonstrate how product, technique, and an eccentric culinary philosophy come together for artful, elegant presentation.

    Supported by Steelite International

    10:20am - 11:20am
    Business
    Seminar
    The Living Wage Line Cook and Human Sustainability
    Evan Hanczor of Egg - Brooklyn, NY
    George Weld of Parish Hall - Brooklyn, NY

    Chef Evan Hanczor and Owner George Weld of Brooklyn’s Parish Hall don’t limit sustainability to their menu. In their Business Seminar, the duo will discuss the business model they’ve developed to improve and sustain the lives of their cooks, who leave it all on the line, day in and day out. Higher wages, responsible schedules, and team building are all part of the equation. With a growing shortage of qualified cooks, business owners can’t afford not to invest in their employees.

    10:20am - 11:20am
    Savory
    Hands-On
    Urban Farmer John
    John Mooney of Bell Book & Candle - New York, NY

    Chef John Mooney gives farm-to-table a whole new meaning. The menu at his New York City restaurant Bell Book & Candle relies on produce grown from aeroponic towers that he tends on his own West Village rooftop. Mooney is taking the concept to D.C. soon, and in his Hands-on Workshop he’ll show attendees how to turn just another city rooftop into a thriving urban farm.

    10:20am - 11:20am
    Savory
    Hands-On
    The Ancient Art of Ceviche
    Hector Solis of Fiesta - Lima, Peru
    Peruvian Chef Hector Solis was born in the small northern town of Lambayeque, where decedents of the Mochina tribe are dedicated to keeping the time-honored customs of their cuisine. A devotion to cooking begins at birth, and ceviche is a birthright. To Solis, ceviche is not a dish, but a concept that embraces the diversity of Peru’s 85 microclimates. In his Hands-on Workshop, Solis will explore the full range of Peruvian ceviches that he’s inherited, invented, and shared with the world at Fiesta in Lima.
    11:15am - 12:30pm
    Mixology
    The Business of Bartender’s Choice
    Meaghan Dorman of Raines Law Room - New York, NY
    Theo Lieberman of Milk and Honey - Manhattan, NY
    Karin Stanley of Dutch Kills - Long Island City, NY
    How do they do it? Take a seemingly endless back bar, add an indecisive imbiber, throw in a Friday night crowd, and somehow deliver a successful, profitable bartender’s choice program? In their Mixology Workshop, Leading NYC Bartenders Meaghan Dorman, Theo Lieberman, and Karin Stanley will divulge the art and discuss the business of making cocktails (seemingly) on the fly—from mastering guest interactions to learning a catalog of modified classics.
    12pm - 3pm
    Products Fair
    Somm Bar: Day Three
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12pm - 12:45pm
    Main Stage
    The Patisserie King
    François Payard of FP Patisserie - New York, NY

    François Payard is the king of New York City chocolate with five shops in his adopted hometown, plus one in Vegas and eight in Asia. With the recent launch of his second FP Patisserie, Payard reminds of all of the transcendent power of masterfully crafted chocolates. On the ICC Main Stage, this renowned pastry chef and chocolatier will share his latest innovations and techniques for sweet, sweet success.

    12:30pm - 2:15pm
    Savory
    Competition
    Vitamix Competition
    Joel Gonzalez
    Mauro Rossi
    Jonathan Cichon of Lacroix - Philadelphia, PA
    RJ Cooper of Rogue 24 - Washington, DC
    Evan Hennessey of Stages at One Washington - Dover, NH
    Josh Watkins of Carillon - 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.
    12:30pm - 2pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day Three
    George McNeese of Do or Dine - Brooklyn, NY
    Justin Warner of Do or Dine - Brooklyn, NY
    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 Brooklyn’s Chefs George McNeese and Justin Warner will challenge their palates, along with a blind tasting and mystery challenge.
    12:45pm - 1:05pm
    Main Stage
    Boom! Introducing the Museum of Food and Drink
    Dave Arnold of Museum of Food and Drink - New York, New York
    Americans eat nearly 3 billion boxes of cereal a year, but few understand how it’s made. Answering that question and exploring the endless history, science, and culture of cuisine is where culinary innovator Dave Arnold hopes to come in with the launch of the Museum of Food and Drink and its first exhibit, BOOM! The Puffing Gun and the Rise of Breakfast Cereal. Witness Arnold’s traveling showpiece on the ICC Main Stage, and be there as MOFAD and the puffing gun (permits pending) explode onto the culinary scene.
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day Three Lunch
    Leah Cohen of Pig and Khao - New York, NY
    David Santos of Louro - New York, NY
    Justin Walker of Earth at Hidden Pond - Kennebunkport, ME
    1pm - 2:30pm
    Products Fair
    Eat@ICC: Day Three Pastry Pop-up
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Presented by PreGel America and Steelite International
    1pm - 2:30pm
    Products Fair
    Eat@ICC: Day Three Savory Pop-Up
    Jeff McInnis
    Presented by Jade Range and Meat & Livestock Australia
    1:15pm - 2:15pm
    Pastry
    Demo
    Workin’ It—Sugar in Every Incarnation
    Patrick Fahy of Sixteen at the Trump International Hotel & Tower Chicago - Chicago, IL

    Blazing a sweet pastry path through the Windy City, Patrick Fahy is the undisputed candy king of Chicago. This confectionary genius—currently the executive pastry chef at Trump International Hotel & Tower Chicago—has worked at the city’s best restaurants: Blackbird, Avec, Publican, Café des Architectes, and Sixteen. Join him for classic techniques in pulled sugar, blown sugar, pillow candies, and liquor candies.

    1:15pm - 2:15pm
    Pastry
    Hands-On
    Do Me a Flavor: Progressive Ice Creams
    Sam Mason of OddFellows - Brooklyn, NY

    Sam Mason is bringing back the bold and the beautiful to our culinary landscape one sweet, silky scoop at a time. His daring ice creams—with flavors like Chorizo-Caramel Swirl, Beet-Pistachio-Honey-Goat Cheese, and Strawberry-Tomato—at recently opened OddFellows are what we’ve come to expect from this former wd~50 pastry chef. In his Hands-on Workshop, Mason will share the tricks of the creamery trade and how to stand out with a roster of palate-defying flavors.

    2pm - 3:15pm
    Mixology
    The Zombie: What One Rum Can't Do, Three Can!
    Ryan Liloia of Clover Club - Brooklyn, NY
    Brian Miller of Mother's Ruin - New York, NY

    Can you tell which rum hails from Bayamón and which from Mayagüez? How old is that añejo? And most importantly, are you navy strong enough to hold your tot? In their Mixology Workshop, Bartenders Brian Miller and Ryan Liloia of Tiki Mondays at Mother’s Ruin will teach the ins and outs of ron and its place among mixology’s great base spirits, as attendees craft and sip modern tiki cocktails.

    2:30pm - 3pm
    Main Stage
    The Mystery and Madness of Atelier Crenn
    Juan Contreras of Atelier Crenn - San Francisco, CA
    Dominique Crenn of Atelier Crenn - San Francisco, CA

    When you look at a dish from Atelier Crenn, it’s nearly impossible not to think of art. The plates mimic modern still lifes—all bright colors, wild shapes, and plumes of texture. The theatrics aren’t for show. Each flavor is as satisfyingly beautiful to taste as it is to behold. On the ICC Main Stage, Chef Dominique Crenn and Pastry Chef Juan Contreras will demonstrate the breathtaking cuisine that has earned Atelier Crenn two Michelin stars and the undivided attention of their culinary peers.

    3:15pm - 4pm
    Main Stage
    A Peruvian Empire Built on Passion
    Gastón Acurio of Astrid y Gastón - Lima, Peru

    If there’s a face of Peruvian cuisine, it belongs to Gastón Acurio. Head chef of a culinary empire—with more than 30 restaurants across the world—Acurio is a major force in bringing Peru’s singular culinary heritage to the global stage. More than a chef, he also works tirelessly to provide kitchen training to underprivileged students at Pachacútec Culinary Institute in Lima. On the Main Stage, he’ll share his passion for moving forward both Peruvian cuisine and his fellow Peruvian citizens.

    Supported by PROMPERU

    Main Stage
    Sun, September 29
    8am - 10:55am
    Main Stage
    Competition
    4th 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 4th Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Dominique Ansel, David Burke, Elizabeth Falkner, Claudia Fleming, Michael Laiskonis and Jeffrey Steingarten. 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.

    11:30am - 12pm
    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.
    12pm - 12:30pm
    Main Stage
    Hunger for Wanderlust: David Myers and the Global Kitchen
    David Myers of Hinoki & The Bird - Los Angeles, CA

    From California to Vegas and all the way to Tokyo, David Myers’s eponymous restaurant group is striking a culinary chord that crosses national and cultural borders. After working as a chef for such industry icons as Charlie Trotter and Daniel Boulud, Myers made the slow build and successful transition to restaurateur. His latest venture, Hinkoi & the Bird, is the ultimate expression of Myers’s style: curated, artful, global, elegant. In his Main Stage Demonstration, Myers will share the culinary composite of his travels and year’s behind the line.

    12:30pm - 1pm
    Main Stage
    Richard Around Town: A Legendary Chef Cracks the Big Apple
    Michel Richard of Citronelle - Washington, DC

    Michel Richard invented French-Californian cuisine in the1970s. He conquered the Golden State with Michel Richard and Citrus, and the East Coast, with Citronelle. Now, Richard is taking on the Big Apple in full force with Villard Michel Richard and Pomme Palais in the New York Palace Hotel. Glean stories, techniques, and perspective from the legend himself. On the Main Stage, Richard will present his lemon meringue “egg”—inspired by a kitchen fluke.

    2:30pm - 3pm
    Main Stage
    Umami Burger World Domination
    Adam Fleischman of Umami Burger - Los Angeles, CA

    L.A.-based Restaurateur Adam Fleischman knows the power of a good concept—and a damn good burger. After developing an unstoppable brand, his umami madness is spreading from coast to coast with more than 20 locations throughout California, Florida, and, most recently (and appropriately), the Empire State. On the Main Stage, he’ll demonstrate the glory of flipping burgers, feeding the masses, and taking over the planet with his dynamite QSR.

    Supported by Jade Range and Front of the House

    3pm - 3:30pm
    Main Stage
    Building a Cocktail Legacy
    Dale DeGroff of KingCocktail.com - New York, NY
    Audrey Saunders of Pegu Club - New York, NY
    Two beverage industry icons, one stage, one day only … one chance to join them for a shot of tequila. A solid mixed drink is one thing, a successful career in bartending is entirely another. Join legends Audrey Saunders and Dale DeGroff in their Main Stage Demonstration to learn what it takes to make it in the industry and influence a generation. From bar back and consultant to brand ambassador and bar owner, Saunders and DeGroff will discuss the career trajectory of a mixo and the lessons they’ve learned along the way to greatness.
    5pm - 5:45pm
    Main Stage
    Unsung Kitchen Heroes
    April Bloomfield of The Spotted Pig - New York, NY

    A strong, determined chef with an empire in the making, April Bloomfield has made a name in not only importing the best foodstuffs from her homeland, but also championing an idiosyncratic global approach that’s fueled by her deep-seated passion for bold flavors. She’s also a champion of her staff, and on the Main Stage, Bloomfield and the unsung heroes of her kitchen will break down a whole lamb, demonstrating the literal and figurative guts and glory of the industry.

    Presented by Meat and Livestock Australia

    5:45pm - 6:15pm
    Main Stage
    Modern Ma La: A Sichuan Mission
    Danny Bowien of Mission Chinese - New York, NY

    Rock n’ roll meets culinary soul in the house that Bowien built. The 2013 James Beard Award-winning chef is fresh off the rabidly successful East Coast expansion of Mission Chinese, where he continues to cross-pollinate culinary influences with bold, boundary-breaking flavors. In his Main Stage demonstration, Bowien will sucker punch the culinary establishment with creative fury and the heat of his singular American-Sichuan cuisine.

    Mon, September 30
    8am - 10:55am
    Main Stage
    Competition
    4th 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.
    11:30am - 12:15pm
    Main Stage
    Crazy Creamery Collaboration at Oddfellows
    Johnny Iuzzini of Sugar Fueled INC - Brooklyn, NY
    Sam Mason of OddFellows - Brooklyn, NY

    On the ICC Main Stage, two industry tastemakers will swirl your brain with techniques and insights to help unlock your inner flavor innovator. Former wd-50 pastry wizard Sam Mason and Sugar Fueled Inc’s Johnny Iuzzini will put a cherry on top your ICC with peculiar, outlandish, and eccentric ice creams from Oddfellows. Every house-pasteurized scoop is full of flavor, and every pint is packed to order at this exciting small-batch (but soon-to-expand) creamery.

    12:15pm - 12:45pm
    Main Stage
    Breaking It Down with Olympic Provisions
    Elias Cairo of Olympic Provisions - Portland, OR
    Breaking down pig faces. Grinding meat. Stuffing sausages. Whipping rillettes. Checking the pH of chorizo. It’s a Portlandia dream. Such is the life of Chef and Charcutier Elias Cairo, who’s taking over the country one salami at a time. From the Main Stage, he’ll demo the trade secrets and indisputable business savvy of his Portland-based Olympic Provisions, home of Oregon’s first USDA-certified curing facility.
    2:30pm - 3pm
    Main Stage
    Full Range of Flavor
    Bryan Voltaggio of Range - Washington, D.C.

    Bryan Voltaggio is one funky white boy, or maybe it’s just the fermented red chile paste in his pasta. This chef, who rocked the D.C. dining scene earlier this spring with the opening of his 300-seat, 30-cook, nine-station, two-sommelier food temple called Range, will demonstrate some of his big-flavored ideas on the ICC Main Stage, including his signature kimchi pasta.

    Presented by Chung Jung One

    3pm - 3:30pm
    Main Stage
    Performance Art and Pastry Imagination
    Janice Wong of 2am:dessertbar - Singapore

    You’re in a world without sight. An aroma transports you, and a single bite explodes into your consciousness. Textures are shockingly immediate and at times unexpected. This is hyper-sensitive state of sensory perception Janice Wong enters to unleash her inner creativity. Wong moves easily between the worlds of pastry chef and artist, blurring the distinction between the two, and on the Main Stage she’ll show attendees how to unlock their inner brilliance and bowl over of the boundaries of their craft.

    Supported by Waring Commercial

    5pm - 5:30pm
    Main Stage
    In Pursuit of Maximum Flavor
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA

    Aki Kamozawa and Alex Talbot are packing. Flavor that is. No strangers to innovation, the Ideas in Food duo wants to revolutionize the way you cook with techniques and ingredients that pump serious flavor into dishes. And whether they’re sharing inspiration online; in their new book, Maximum Flavor, which they’ll debut at ICC; or on the Main Stage, be prepared listen, absorb, and rethink how you pursue unbridled deliciousness in your cuisine.

    Supported by Beech Ovens from Jade Range

    5:30pm - 6pm
    Main Stage
    Man of Manzanilla: Modernist Spain Takes on the Big Apple
    Dani García of Manzanilla - New York, NY

    Former apprentice of Martín Berasategui, Dani García is at the forefront of new Andalusian cuisine—expressing intimately local flavors with exquisitely advanced technique. Already a prolific in his native country, Garcia unites his heritage with a progressive culinary perspective at New York's Manzanilla, whose innovative cuisine he’ll demonstrate to his American and international peers on the Main Stage.

    Supported by Olive Oil from Spain

    Tue, October 1
    8am - 10:55am
    Main Stage
    Competition
    4th 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.
    12pm - 12:45pm
    Main Stage
    The Patisserie King
    François Payard of FP Patisserie - New York, NY

    François Payard is the king of New York City chocolate with five shops in his adopted hometown, plus one in Vegas and eight in Asia. With the recent launch of his second FP Patisserie, Payard reminds of all of the transcendent power of masterfully crafted chocolates. On the ICC Main Stage, this renowned pastry chef and chocolatier will share his latest innovations and techniques for sweet, sweet success.

    12:45pm - 1:05pm
    Main Stage
    Boom! Introducing the Museum of Food and Drink
    Dave Arnold of Museum of Food and Drink - New York, New York
    Americans eat nearly 3 billion boxes of cereal a year, but few understand how it’s made. Answering that question and exploring the endless history, science, and culture of cuisine is where culinary innovator Dave Arnold hopes to come in with the launch of the Museum of Food and Drink and its first exhibit, BOOM! The Puffing Gun and the Rise of Breakfast Cereal. Witness Arnold’s traveling showpiece on the ICC Main Stage, and be there as MOFAD and the puffing gun (permits pending) explode onto the culinary scene.
    2:30pm - 3pm
    Main Stage
    The Mystery and Madness of Atelier Crenn
    Juan Contreras of Atelier Crenn - San Francisco, CA
    Dominique Crenn of Atelier Crenn - San Francisco, CA

    When you look at a dish from Atelier Crenn, it’s nearly impossible not to think of art. The plates mimic modern still lifes—all bright colors, wild shapes, and plumes of texture. The theatrics aren’t for show. Each flavor is as satisfyingly beautiful to taste as it is to behold. On the ICC Main Stage, Chef Dominique Crenn and Pastry Chef Juan Contreras will demonstrate the breathtaking cuisine that has earned Atelier Crenn two Michelin stars and the undivided attention of their culinary peers.

    3:15pm - 4pm
    Main Stage
    A Peruvian Empire Built on Passion
    Gastón Acurio of Astrid y Gastón - Lima, Peru

    If there’s a face of Peruvian cuisine, it belongs to Gastón Acurio. Head chef of a culinary empire—with more than 30 restaurants across the world—Acurio is a major force in bringing Peru’s singular culinary heritage to the global stage. More than a chef, he also works tirelessly to provide kitchen training to underprivileged students at Pachacútec Culinary Institute in Lima. On the Main Stage, he’ll share his passion for moving forward both Peruvian cuisine and his fellow Peruvian citizens.

    Supported by PROMPERU

    Mixology
    Sun, September 29
    11:15am - 12pm
    Mixology
    Art of Coffee Harmonization
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Coffee blends—with their aromas, terroir, acidity, and bitterness—have all the nuance of fine wines, and those blends are integral to fine-dining experiences everywhere. Join Master Sommelier Fred Dexheimer in a come-one-come-all coffee break, where you’ll learn how to pair Nespresso coffees with spirits, chocolate, and wines.

    Supported by Nespresso

    12:45pm - 2pm
    Mixology
    Guts, Glory, and the Birth of the Modern Cocktail Movement
    Dale DeGroff of KingCocktail.com - New York, NY
    Audrey Saunders of Pegu Club - New York, NY
    A solid mixed drink is one thing, a successful career in bartending is entirely another. Join icons Audrey Saunders and Dale DeGroff in their Mixology Workshop for a well-crafted cocktail or two and a candid conversation on what it takes to make it in the industry. From bar back and consultant to brand ambassador and bar owner, Saunders and DeGroff will discuss the career trajectory of a mixo and the lessons they’ve learned along the way to greatness.
    2:45pm - 4pm
    Mixology
    Extraction for Attraction: Building Signature Cordials
    Joe Raya of The Gin Joint - Charleston, SC
    Whether you’re trying to save money, be creative, or make your own signature cordials, bitters, and shrubs, there’s an abundance of extraction techniques that can be daunting to sort out. Mix Master Joe Raya of Charleston’s Gin Joint will demonstrate a combination of maceration and distilling techniques to show how you can build seasonal (and even bizarre) flavors behind the bar. Raya will share his library of extracts—from common-place fruits, herbs, and spices to off-the-wall flavors like soil, grass, minerals, and flowers.
    Mon, September 30
    10am - 11:15am
    Mixology
    My Sherry Amor: Cocktails and Ibérico Love
    Derek Brown of Mockingbird Hill - Washington, DC
    Mario Hiraldo Regalado of Brindisa Ltd. - London, England

    Jamón Ibérico is the tapas gateway drug, and Sherry its liquid mistress. In a Mixology Workshop, join Bartender and Sommelier Derek Brown of D.C.’s Sherry-focused Mockingbird Hill and esteemed Cortador Mario Hiraldo Regalado to taste the worlds of jamón and Sherry converge. Jerez aficionado Brown will walk attendees through Sherry tasting, pairing, and cocktail making—after which there’ll be no turning back for your back bar.

    12:30pm - 1:45pm
    Mixology
    Cocktail Innovations at barmini
    Juan Coronado of minibar by josé andrés - Washington, DC

    Mezcal marshmallows, hand-chipped ice-globe jewels, peanut spirits, and pineapple grog are all the fantastical creations of cocktail innovator and the leader of José Andrés’s Think Food Group Research and Development Team, Juan Coronado. In his Mixology Workshop, Coronado will share the secrets and science behind the sprawling bar program at barmini. It’s personal for Coronado; you’ll learn why conversation is the key when he creates any cocktail, from classic to crazy. Coronado also will serve a signature drink at Congress Cocktail.

    Supported by Jamón Ibérico

    3:15pm - 4:30pm
    Mixology
    The Keg Keepers and the Business of Draught Cocktails
    Tad Carducci of The Tippling Bros. - New York, NY
    Paul Tanguay of The Tippling Bros. - New York, NY

    Self-proclaimed “liquid libertines and perpetuators of libational awareness and enjoyment” Tad Carducci and Paul Tanguay are spilling their gin (and vodka and bourbon) in a hands-on mixology workshop at ICC. These enterprising mixos of Tippling Bros. consulting and NYC’s The Tippler will teach attendees best practices in batching and selling debauchery in the form of draught cocktails.

    Tue, October 1
    11:15am - 12:30pm
    Mixology
    The Business of Bartender’s Choice
    Meaghan Dorman of Raines Law Room - New York, NY
    Theo Lieberman of Milk and Honey - Manhattan, NY
    Karin Stanley of Dutch Kills - Long Island City, NY
    How do they do it? Take a seemingly endless back bar, add an indecisive imbiber, throw in a Friday night crowd, and somehow deliver a successful, profitable bartender’s choice program? In their Mixology Workshop, Leading NYC Bartenders Meaghan Dorman, Theo Lieberman, and Karin Stanley will divulge the art and discuss the business of making cocktails (seemingly) on the fly—from mastering guest interactions to learning a catalog of modified classics.
    2pm - 3:15pm
    Mixology
    The Zombie: What One Rum Can't Do, Three Can!
    Ryan Liloia of Clover Club - Brooklyn, NY
    Brian Miller of Mother's Ruin - New York, NY

    Can you tell which rum hails from Bayamón and which from Mayagüez? How old is that añejo? And most importantly, are you navy strong enough to hold your tot? In their Mixology Workshop, Bartenders Brian Miller and Ryan Liloia of Tiki Mondays at Mother’s Ruin will teach the ins and outs of ron and its place among mixology’s great base spirits, as attendees craft and sip modern tiki cocktails.

    Wine
    Sun, September 29
    10am - 11am
    Wine
    BBQ Meets Its Match: Costières de Nîmes
    Joe Carroll of Fette Sau - Brooklyn, NY
    Fred Dexheimer of Juiceman Consulting - New York, NY

    Costières de Nîmes has made wines for Julius Caesar and the popes of Avignon. As one of the oldest wine-making regions in Europe, this Rhône Valley gem is no longer a secret, but when do you get to hear the Juiceman himself, Master Sommelier Fred Dexheimer, give his \m/ to any wine? Just for good measure, he’ll pair wines with Joe Carroll’s legendary Fette Sau barbecue and demonstrate the delicious versatility of this historic juice.

    12pm - 5pm
    Wine
    Somm Bar: Day One
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12:30pm - 2:30pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day One
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Ever seen a sommelier sweat? Day 1 of the 4th 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. The prize isn’t cash—it’s the right to move onto Day 2.
    4pm - 5:15pm
    Wine
    Crushing It at Pearl and Ash
    Patrick Cappiello of Pearl and Ash - New York, NY
    Richard Kuo of Pearl and Ash - New York, NY

    Pearl and Ash may be a local late-night hangout—but it’s the only one with former Gilt Wine Director Patrick Cappiello serving Château Latour and Raveneau Chablis. Oh, and a few saber-opened Champagnes! In their Wine Tasting Workshop, Chef Richard Kuo will sample the restaurant’s destination-worthy cuisine, and Rock Star Cappiello will pair, pour, and share how he keeps his wines affordable enough to make this joint THE place to be in for wine industry insiders.

    Mon, September 30
    10:15am - 11:15am
    Wine
    High Acid, Vibrant Flavors, and Pairing Fun with Rueda
    Kerin Auth of Olé Imports - New Rochelle, NY
    Anthony Sasso of Casa Mono - New York , NY
    Nestled in the Castile region of Spain, Rueda is mostly know for its Verdejo, lately seen blowing up on the wine scene. But Rueda also makes red and rosé wines, and is among the most modern regions of Spain. Join Spanish wine authority Kerin Auth as she explores Rueda and pairs these wines with boldly flavored, high-acid foods from Casa Mono Chef Anthony Sasso.
    11:15am - 12:15pm
    Wine
    Panel
    Tipsy Tweeting: Somms and Social Media
    Talia Baiocchi of PUNCH - New York, NY
    Joe Campanale of L'Apicio - New York, NY
    Jeff Harding of The Waverly Inn - New York, NY
    Michael Madrigale of Bar Boulud - New York, NY
    For restaurants, social media is the new watering hole, and when you’re the lone somm on the floor, how do you compare that kick-ass Château Palmer ’90 with an ’82? Twitter. That’s how. And Instagram. And on your blog or Facebook. If Richard Betts isn’t passing through your town, it’s Joe Campanale’s podcast that makes him seem like a friend. Join leading wine personalities Talia Baiocchi, Joe Campanale, and Michael Madrigale, along with moderator Jeff Harding, as they discuss the interweb’s impact on pouring and drinking.
    12pm - 5pm
    Wine
    Somm Bar: Day Two
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12:30pm - 2:30pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day Two
    Fred Dexheimer of Juiceman Consulting - New York, NY
    Dale Talde of Talde - Brooklyn, 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 Dale Talde. It’s the craft of the sommelier under a microscope—and on a timer.
    4:30pm - 5:45pm
    Wine
    Uncorking Portugal
    Scott Carney of The International Culinary Center - New York, NY
    Dating back to the days of Phoenicians, Carthaginians, Greeks, and Romans, Portugal has been a crossroads of ancient wine makers with resulting styles as a varied as Vinho Verde and Douro Valley field blends. Join Master Sommelier Scott Carney to taste (and learn to pronounce!) such grapes as Loureiro, Trajadura, Donzelinho Tinto, and Malvasia Preta. Finally, get the lowdown on geographic, historic, and climate influences on the diverse wine of this region that is quickly becoming a somm darling—all wile sampling the authentic flavors or Portugal’s cuisine.
    Tue, October 1
    10am - 11:15am
    Wine
    Pairing in Paradise: Hawaiian Cuisine and a World of Wines
    Chuck Furuya of Vino Italian Tapas and Wine Bar - Honolulu, HI
    Ed Kenney of Town - Honolulu, HI
    DK Kodama of DK Restaurants - Honolulu, HI

    Chuck Furuya was the tenth person to pass the Master Sommelier exam in the United States, so when he holds forth on good wine, you listen. And when that wine happens to be from Portugal and he pairs it with the cuisine of his home state Hawaii, you get tickets. Chefs DK Kodama and Ed Kenney will prepare Hawaiian cuisine while Master Furuya explains the secrets of pairing, what makes a wine “gulpable,” and how the soul of wine can travel around the world.

    12pm - 3pm
    Wine
    Somm Bar: Day Three
    Fred Dexheimer of Juiceman Consulting - New York, NY
    12:30pm - 2pm
    Wine
    Competition
    4th Annual StarChefs.com Somm Slam: Day Three
    George McNeese of Do or Dine - Brooklyn, NY
    Justin Warner of Do or Dine - Brooklyn, NY
    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 Brooklyn’s Chefs George McNeese and Justin Warner will challenge their palates, along with a blind tasting and mystery challenge.
    Business
    Sun, September 29
    9am - 10am
    Business
    Style, Compose, Capture: Food Photography for Chefs
    Todd Coleman of Todd Coleman Photography - New York, NY
    Christopher Kulis of Capische? - Wailea-Makena, HI

    Former Saveur Executive Food Editor Todd Coleman knows a thing or two about food photography. As the influential design mind and trendsetter behind many of Saveur’s covers and photography projects, Coleman—along with plating whiz Chris Kulis—will teach attendees how to conceive, compose, and capture food. Have a look through the viewfinder of a master and gain the inspiration and practical skills you need to capture the beauty of your own dishes.

    Presented by Steelite International

    9am - 10am
    Business
    Seminar
    Cookbook Boot Camp: What You Need to Publish
    Matt and Ted Lee of The Lee Bros. - Charleston, SC
    Just for ICC, five-time IACP and James Beard Cookbook Award winners Matt Lee and Ted Lee will offer a condensed version of their two-day “Cookbook Boot Camp,” a series of seminars they host in Charleston, South Carolina, for chefs who want to stop thinking about publishing a cookbook and to start doing it! Chefs considering publishing should not miss this session, which includes stories of the Lee Bros. own experiences as well as audience participation, exercises, and drills to prepare you for the publishing battlefield.
    10:20am - 11:20am
    Business
    Panel
    Your Vision to the Masses: Chef-Driven QSRs
    Franklin Becker of The Little Beet - New York, NY
    Will Blunt of StarChefs.com - Brooklyn, NY
    Thomas John of Piperi Mediterranean Grill - Boston, MA
    Spike Mendelsohn of Good Stuff Eatery - Washington, DC

    At QSRs like Thomas John’s Piperi Mediterranean Grill, Spike Mendelsohn’s Good Stuff Eatery, and Franklin Becker’s soon-to-open Little Beet, quality shares center stage with rapid service. In their Business Panel, these accomplished chefs will be joined by Architect and Brand Man Greg Okshteyn and StarChefs.com’s Will Blunt to tackle the new age of fast food and how to take the QSR from concept to creation.

    Mon, September 30
    9am - 10am
    Business
    Panel
    Guts and Glory of Chef Reality TV
    Marisa Amador
    Jeremiah Bullfrog of GastroPod - Miami, FL
    Leah Cohen of Pig and Khao - New York, NY
    Kevin Sbraga of Sbraga - Philadelphia, PA
    Beth Schiff of You Choose Creative -
    You’ve seen it all—the ecstasy, hysteria, passion, fights, alleged friendships formed, and up-close-and-personal action. Meet the chefs who’ve been there, done that, and lived to tell the tale. “Top Chef” veterans Kevin Sbraga and Leah Cohen, and Jeremiah Bullfrog of “Chopped” fame, will bare it all with “Chopped” Casting Director Beth Schiff and PR maven Marisa Amador. In their candid conversation, you’ll learn how to secure your spot on a cast and what it’s really like to be on reality TV as a chef.
    10:20am - 11:20am
    Business
    Panel
    Get Crowdfunded
    Antoinette Bruno of StarChefs.com - Brooklyn, NY
    Jenny McCoy of Institute of Culinary Education - New York, NY
    Justin Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Katie Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Evan Rich of Rich Table - San Francisco, CA
    Sarah Rich of Rich Table - San Francisco, CA

    The rapid rise of crowd funding sites like Kickstarter, Indiegogo, Fundable, GoFundMe, and Razoo has made fundraising for your next project easier than ever. Chefs and restaurateurs can avoid the demanding search for investors and awkward familial asks—but it doesn’t mean there aren’t challenges. At this business panel with StarChefs.com CEO Antoinette Bruno, Jenny McCoy, Sarah and Evan Rich of Rich Table, and Justin and Katie Meddis of Rose’s Meat Market and Sweet Shop will discuss how to run a successful crowdfunding campaign.

    Tue, October 1
    9am - 10am
    Business
    Panel
    Do It Your Own Damn Self Without Do$$ar Bills, Y'all
    Justin Bazdarich of Speedy Romeo - Brooklyn, NY
    Joe Isidori of Arthur on Smith - Brooklyn, NY
    Josh Lawler of Farm and Fisherman - Philadelphia, PA

    Make-shift masons, moonlighting carpenters, and ad-hoc interior designers Josh Lawler, Justin Bazdarich, and Joe Isidori are primarily chefs, but they built their respective restaurants out of determination, resourcefulness, and sheer will. Long on work ethic but short on cash, these self-styled restaurant owners did it their own damn way, and it paid off. In their Business Panel, you’ll hear the stories of sweat equity behind Arthur on Smith, Speedy Romeo, and Farm and Fisherman.

    10:20am - 11:20am
    Business
    Seminar
    The Living Wage Line Cook and Human Sustainability
    Evan Hanczor of Egg - Brooklyn, NY
    George Weld of Parish Hall - Brooklyn, NY

    Chef Evan Hanczor and Owner George Weld of Brooklyn’s Parish Hall don’t limit sustainability to their menu. In their Business Seminar, the duo will discuss the business model they’ve developed to improve and sustain the lives of their cooks, who leave it all on the line, day in and day out. Higher wages, responsible schedules, and team building are all part of the equation. With a growing shortage of qualified cooks, business owners can’t afford not to invest in their employees.

    Pastry
    Sun, September 29
    8am - 10:55am
    Pastry
    Competition
    4th 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 4th Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Dominique Ansel, David Burke, Elizabeth Falkner, Claudia Fleming, Michael Laiskonis and Jeffrey Steingarten. 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.

    1:15pm - 2:15pm
    Pastry
    Hands-On
    Slow Fermentation and the Long Road to Loafhood
    Zachary Golper of Bien Cuit - Brooklyn, NY
    In a post-industrialized, mass-produced, fast-paced world, Baker Zach Golper relies on slow, controlled fermentation to create deep flavors, exceptional crumb, and rich chestnut crusts for his three bakery outposts of Bien Cuit. In his Hands-on Workshop, Golper, a former apprentice to baking greats like William Leaman and Jean-Claude Canestrier, will share his interpretations of the age-old techniques of fermentation. And you’ll mix, ferment, fold, shape, slash, and bake your way to Old World bread perfection.
    1:15pm - 2:15pm
    Pastry
    Hands-On
    Rise Up Flat Breads
    Sherry Yard of Helms Bakery - Los Angeles, CA
    What’s old is new again in the more-than-capable hands of Pastry Chef Sherry Yard. After years heading Wolfgang Puck’s pastry programs, Yard is taking over the Helm’s Bakery District in Culver City, California, and along with Chef Sang Yoon the dangerously adept duo is reinvigorating a lost baking dynasty. In this legendary pastry chef’s Hands-on Workshop, attendees will learn techniques for modern, re-imagined flatbreads, including the best matzo your yenti never made you.
    Mon, September 30
    8am - 10:55am
    Pastry
    Competition
    4th 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.
    1:15pm - 2:15pm
    Pastry
    Hands-On
    One Woman Show: Yee in the Dining Room and Pastry Shop
    Jennifer Yee of Lafayette - New York, NY
    Jennifer Yee not only does it all, she’s seen it all. From London to San Francisco and New York; from small to large scale; from The Connaught and Gilt to Aureole, The Breslin, and SHO, she’s proven there’s no pastry position she can’t handle. Today, she creates the composed desserts and runs the patisserie at Andrew Carmellini’s latest success, Lafayette. Come all Yee pastry faithful and soak up her super powers and techniques in her Hands-on Workshop.
    Tue, October 1
    8am - 10:55am
    Pastry
    Competition
    4th 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.
    1:15pm - 2:15pm
    Pastry
    Demo
    Workin’ It—Sugar in Every Incarnation
    Patrick Fahy of Sixteen at the Trump International Hotel & Tower Chicago - Chicago, IL

    Blazing a sweet pastry path through the Windy City, Patrick Fahy is the undisputed candy king of Chicago. This confectionary genius—currently the executive pastry chef at Trump International Hotel & Tower Chicago—has worked at the city’s best restaurants: Blackbird, Avec, Publican, Café des Architectes, and Sixteen. Join him for classic techniques in pulled sugar, blown sugar, pillow candies, and liquor candies.

    1:15pm - 2:15pm
    Pastry
    Hands-On
    Do Me a Flavor: Progressive Ice Creams
    Sam Mason of OddFellows - Brooklyn, NY

    Sam Mason is bringing back the bold and the beautiful to our culinary landscape one sweet, silky scoop at a time. His daring ice creams—with flavors like Chorizo-Caramel Swirl, Beet-Pistachio-Honey-Goat Cheese, and Strawberry-Tomato—at recently opened OddFellows are what we’ve come to expect from this former wd~50 pastry chef. In his Hands-on Workshop, Mason will share the tricks of the creamery trade and how to stand out with a roster of palate-defying flavors.

    Products Fair
    Sun, September 29
    12pm - 5pm
    Products Fair
    Somm Bar: Day One
    Fred Dexheimer of Juiceman Consulting - New York, NY
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day One Lunch
    Eli Cayer of Urban Farm Fermentory - Portland, ME
    Evan Hennessey of Stages at One Washington - Dover, NH
    Mike Isabella of Kapnos - Washington, DC
    Will Zuchman of Alma de Cuba - Philadelphia, PA
    3:30pm - 5pm
    Products Fair
    Eat@ICC: Day One Savory Pop-Up
    Bill Kim of urbanbelly - Chicago, IL
    Presented by Jade Range and Meat & Livestock Australia
    2:30pm - 5:30pm
    Products Fair
    Eat@ICC: Day One Pastry Pop-up
    Philip Speer of Uchi - Austin, TX
    Presented by PreGel America and Steelite International
    3:30pm - 5pm
    Products Fair
    Eat@ICC Food Carts: Day One Networking Break
    Jeremiah Bullfrog of GastroPod - Miami, FL
    Marcus Burnett of Rockaway Brewing Company - Queens, New York
    Ethan Long of Rockaway Brewing Company - Queens, New York
    Katie Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Justin Meddis of Rose's Meat Market and Sweet Shop - Durham, NC
    Mon, September 30
    12pm - 5pm
    Products Fair
    Somm Bar: Day Two
    Fred Dexheimer of Juiceman Consulting - New York, NY
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day Two Lunch
    John Bates of Noble Sandwich Co. - Austin, Texas
    Dani García of Manzanilla - New York, NY
    David Gilbert
    Brandon Martinez of Noble Sandwich Co. - Austin, Texas
    James Merker of Mile End Delicatessen - Brooklyn, NY
    3:30pm - 5pm
    Products Fair
    Eat@ICC: Day Two Savory Pop-Up
    David Bazirgan of Dirty Habit - San Francisco, CA
    Presented by Jade Range and Meat & Livestock Australia
    2:30pm - 5:30pm
    Products Fair
    Eat@ICC: Day Two Pastry Pop-up
    Patrick Fahy of Sixteen at the Trump International Hotel & Tower Chicago - Chicago, IL
    Presented by PreGel America and Steelite International
    3:30pm - 5pm
    Products Fair
    Eat@ICC Food Carts: Day Two Networking Break
    Rich Buceta of Singlecut Beersmiths - Queens, NY
    Amanda Cook of Cookshop - New York, NY
    Francis Derby of Cannibal - New York, NY
    Shuna Lydon of Eggbeater - , United States
    Jeremy Nolen of Wursthaus Schmitz - Philadelphia, PA
    6:30pm - 8pm
    Products Fair
    Party
    Congress Cocktail
    Derek Brown of Mockingbird Hill - Washington, DC
    Tad Carducci of The Tippling Bros. - New York, NY
    Juan Coronado of minibar by josé andrés - Washington, DC
    Meaghan Dorman of Raines Law Room - New York, NY
    Theo Lieberman of Milk and Honey - Manhattan, NY
    Joe Raya of The Gin Joint - Charleston, SC
    Audrey Saunders of Pegu Club - New York, NY
    Karin Stanley of Dutch Kills - Long Island City, NY
    Paul Tanguay of The Tippling Bros. - New York, NY
    The party just starts after the sessions end. Snack on small-plate fare from Chefs Joaquin Baca of Brooklyn Star, Francis Derby of The Cannibal, and Jeremy Nolen of Brauhaus Schmnitz, (not to mention Congress sponsors), and sip on drinks from some of the world’s leading mixologists, including: Derek Brown, Tad Carducci, Juan Coronado, Meaghan Dorman, Theo Lieberman, Joe Raya, Audrey Saunders, Karin Stanley, and Paul Tanguay.
    Tue, October 1
    12pm - 3pm
    Products Fair
    Somm Bar: Day Three
    Fred Dexheimer of Juiceman Consulting - New York, NY
    1pm - 2:30pm
    Products Fair
    Eat@ICC Food Carts: Day Three Lunch
    Leah Cohen of Pig and Khao - New York, NY
    David Santos of Louro - New York, NY
    Justin Walker of Earth at Hidden Pond - Kennebunkport, ME
    1pm - 2:30pm
    Products Fair
    Eat@ICC: Day Three Pastry Pop-up
    Michael Laiskonis of Institute of Culinary Education - New York, NY
    Presented by PreGel America and Steelite International
    1pm - 2:30pm
    Products Fair
    Eat@ICC: Day Three Savory Pop-Up
    Jeff McInnis
    Presented by Jade Range and Meat & Livestock Australia
    Savory
    Sun, September 29
    9am - 10am
    Savory
    Demo
    The Missing Link: Charcuterie Secrets from Olympic Provisions
    Elias Cairo of Olympic Provisions - Portland, OR

    Grind, mix, and stuff your way through fermented and dry-cured sausages with Olympic Provisions Chef Elias Cairo in this hands-on charcuterie workshop (not to mention learn how to break down a pig face for coppa di testa). Cairo, a trailblazer of quality-focused, mass-marketed charcuterie, has perfected everything from sourcing to distribution and will share his trade secrets and decades of technical know-how.

    Supported by Unified Brands

    9am - 10am
    Savory
    Hands-On
    Wicked Good Barbecue: How Boston Does Brisket
    Andy Husbands of Tremont 647 - Boston, MA

    After cooking from coast to coast, Chef Andy Husbands settled in his adopted Boston hometown and opened Tremont 674 and Sister Sorel. Along the way, Husbands literally wrote the book on smoked meat, Wicked Good Barbecue, published just before his team iQUE became the first New England team to win the Jack Daniels BBQ World Championship. Join Husbands in his Hands-on Workshop to learn how to process, inject, rub, and smoke World Champion brisket.

    Supported by Meat & Livestock Australia

    10:20am - 11:20am
    Savory
    Demo
    Micro Greens, Macro Flavor Combinations
    Phillip Foss of EL Ideas - Chicago, IL

    If you limit micro greens to a plating flourish, you’re missing out on one of the (smallest) most potent flavor weapons in your mise-en-place. In his Hands-on Workshop, Chef Philip Foss of Chicago’s award-winning, democratized fine-dining EL Ideas will unlock micro greens’ hidden potential. Alongside Foss, attendees will devise progressive flavor combinations (with greens chock full of flavors like cheddar, absinthe, nutmeg, and pineapple) and create infusions to push the envelope of substance and style on the plate.

    Presented by Fresh Origins

    10:20am - 11:20am
    Savory
    Demo
    Fried Chicken Collaborative
    Jeff McInnis

    From Cuban-inflected Miami to farm-to-table mecca San Francisco and urban-as-it-gets New York City, fried chicken in having its moment. Here to walk ICC attendees through this must-have menu item is former MYardbird Chef Jeff McInnis, whose juicy, golden chicken has won critical acclaim. In his Interactive Demonstration, McInnis will take you through the techniques—from cast-iron skillet cookery to large-volume pressure frying—so you can deliver award-winning chicken to your diners.

    Presented by US. Foods

    10:20am - 11:20am
    Savory
    Hands-On
    Delicious Decapitation: Roasted Veal Head Technique
    Michael Toscano of Perla - New York, NY

    New York Chef Michael Toscano is no stranger to charring superior meats. But with opening of Perla, he did more than focus on the predictable skirt steak or aged rib-eye. He went for something a little more ... heady. In his Hands-on Workshop, Toscano will prep, CVap, and roast a veal head in its entirety. Attendees will get their hands dirty in the process, going from tongue curing and skull cracking to making brain schmear and veal cheek à la plancha.

    Presented by Winston Industries

    Mon, September 30
    9am - 10am
    Savory
    Demo
    Full Sous Vide Immersion
    James Briscione of Institute of Culinary Education - New York, NY
    Anthony Sasso of Casa Mono - New York , NY

    Learn the language of sous vide with culinary Renaissance man James Briscione—chef, author, consultant, ICE instructor, and immersion circulator expert—and Michelin-starred Casa Mono Chef and Sous Vider Anthony Sasso. In their Hands-on Workshop, they’ll hold the temperature and your attention with tips, new ideas, and techniques for slow cooking fluency. From venison and pears to cod cheeks, they’ve got it all in the bag.

    Supported by Unified Brands and PolyScience

    9am - 10am
    Savory
    Hands-On
    Deep-Fried Techniques from the Trenches
    Mike Sheerin
    Patrick Sheerin of Trenchermen - Chicago, IL

    What makes a restaurant hot? So popular that you can barely squeeze in a reservation? So mind-blowingly good that its dishes (namely pickle tots) make such a deep stamp on your hungry subconscious that you can’t get them out of your mind? Lucky for you, the Sheerin brothers, Michael and Patrick, have the answers. Join the duo in their Hands-on Workshop to learn the techniques and je ne sais quoi of one of the country’s most exciting and irresistible restaurants.

    9am - 10am
    Savory
    Hands-On
    Israel Alive: The Bold Flavors of Zahav
    Michael Solomonov of Zahav - Philadelphia, PA

    Michael Solomonov is a chef defined by his native land. Raised in Pittsburgh, he made his way back to Israel and, despite speaking little Hebrew, found himself working in a bakery and finding his chef calling. Since then he’s opened five restaurants with his restaurant group Cook + Solo, but none of them speak more eloquently of his passion and culinary homeland than Zahav. In his Hands-on Workshop, explore the flavors, spices, heritage, and techniques of Solomonov’s soulful Jewish and Middle Eastern cooking.

    Presented by Vitamix

    10:20am - 11:20am
    Savory
    Hands-On
    Pimp My Grits
    Vivian Howard of Chef & The Farmer - Kinston, NC

    Vivian Howard moved from New York City back home to Kinston, North Carolina, to revitalize its farm community, reinvent the downtown, and reinvigorate local appetites with her deeply delicious take on traditional Carolina staples. Initially Howard didn’t want to push the area’s sweet-tea tastes too far, but after a kitchen fire nearly destroyed her young restaurant, Chef & the Farmer, she re-evaluated. When the restaurant re-opened, Howard debuted a provocative new section of her menu: Pimp My Grits, which she’ll pimp out in all their glory in a Hands-on Workshop.

    10:20am - 11:20am
    Savory
    Hands-On
    Pile It On: Building the Perfect Sandwich
    Peter McAndrews of Paesano's - Philadelphia, PA
    Dagwood ain’t got nothin’ on Peter McSandwiches, err … Andrews. Meet the man and the mind behind the decadent and demented Liverace (deep-fried chicken livers, fried salami, gorgonzola, orange marmalade, garlic mayo, etc.) and Bolognese (fried lasagna, smoked mozzarella, red sauce, provolone, and fried egg). In his Hands-on Workshop, you’ll get full access to this Philly Sandwich King’s no-holds-barred mise-en-place and learn how to craft your own custom, down-and-dirty sandwich menu.
    Tue, October 1
    9am - 10am
    Savory
    Hands-On
    Wild Refinement in the Modern Bread Service
    Marc Forgione of Marc Forgione - New York, NY

    Chef Marc Forgione has always had an affinity for turning the ordinary into the extraordinary, and his bread service is no exception. Working with Tama Matsuoka Wong—the forager for Daniel and other fine-dining restaurants—Forgione combines vibrant, seasonal ingredients with luxurious foie gras and fresh brioche rolls. In his Hands-on Workshop, attendees will learn to make Forgione’s signature bread and foie and experience the otherworldly flavors of wild herbs, berries, and greens.

    Supported by Montague

    9am - 10am
    Savory
    Demo
    Pasta, This Is How We Dough It
    Evan Rich of Rich Table - San Francisco, CA
    Sarah Rich of Rich Table - San Francisco, CA

    You think you know how pasta rolls? Think again. Chefs Evan and Sarah Rich launched San Francisco’s wildly successful Rich Table in 2012 with pastas at the heart of their menu. The sauces may lean California but the pastas—tajarin, garganelli, bucatini, papparadelle—are dead-on Italian. That’s to say hand-made with lots of love, elbow grease, and doughy nuance. In their Hands-on Workshop, you’ll learn to roll (and cut and cook) with the best of them with old-school methodology and the time-saving Arcobaleno extruder.

    9am - 10am
    Savory
    Hands-On
    Smart Sous Vide
    Richard Rosendale of Rosendale Group - White Sulphur Springs, WV

    Master Chef Richard Rosendale needs little introduction. His impressive résumé is dotted with awards, stars, and experiences that humble the best of the best. In his Hands-on Workshop at ICC, Rosendale will share the secrets of his mastery of sous vide, a technique he perfected in the kitchens of The French Laundry and at The Greenbriar—and one that won him a medal and “Best Technique with Sous Vide” in the prestigious Bocuse d'Or USA competition.

    Supported by Julabo

    10:20am - 11:20am
    Savory
    Demo
    The Art of Presentation: Elegance and Eccentricity
    Juan Contreras of Atelier Crenn - San Francisco, CA
    Dominique Crenn of Atelier Crenn - San Francisco, CA

    Atelier Crenn is an engine for artistry that drives a modern vision of fine French-American cuisine. And for Chefs Dominique Crenn and Juan Contreras, the final step in expressing that vision is presentation. The team’s pure, naturalist aesthetic manifests each night on the plate, and in their Interactive Demonstration, Crenn and Contreras will demonstrate how product, technique, and an eccentric culinary philosophy come together for artful, elegant presentation.

    Supported by Steelite International

    10:20am - 11:20am
    Savory
    Hands-On
    Urban Farmer John
    John Mooney of Bell Book & Candle - New York, NY

    Chef John Mooney gives farm-to-table a whole new meaning. The menu at his New York City restaurant Bell Book & Candle relies on produce grown from aeroponic towers that he tends on his own West Village rooftop. Mooney is taking the concept to D.C. soon, and in his Hands-on Workshop he’ll show attendees how to turn just another city rooftop into a thriving urban farm.

    10:20am - 11:20am
    Savory
    Hands-On
    The Ancient Art of Ceviche
    Hector Solis of Fiesta - Lima, Peru
    Peruvian Chef Hector Solis was born in the small northern town of Lambayeque, where decedents of the Mochina tribe are dedicated to keeping the time-honored customs of their cuisine. A devotion to cooking begins at birth, and ceviche is a birthright. To Solis, ceviche is not a dish, but a concept that embraces the diversity of Peru’s 85 microclimates. In his Hands-on Workshop, Solis will explore the full range of Peruvian ceviches that he’s inherited, invented, and shared with the world at Fiesta in Lima.
    12:30pm - 2:15pm
    Savory
    Competition
    Vitamix Competition
    Joel Gonzalez
    Mauro Rossi
    Jonathan Cichon of Lacroix - Philadelphia, PA
    RJ Cooper of Rogue 24 - Washington, DC
    Evan Hennessey of Stages at One Washington - Dover, NH
    Josh Watkins of Carillon - 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.