9th Annual StarChefs.com International Chefs Congress Schedule

    VIEW BY DAY
    Sun, October 26
    Mon, October 27
    Tue, October 28
    VIEW BY SECTION
    Main Stage
    Savory
    Pastry
    Beverage
    Business
    Products Fair
    * Click presentation titles for more details
    Sun, October 26
    10am - 11:15am
    Savory
    Hands-on
    Idiosyncrasy, Imagination, and Presentation at The Elm
    Paul Liebrandt of The Elm - Brooklyn, NY
    Chef Paul Liebrandt is obsessive. He aims for perfection with studied creative abandon—both in his cooking and his modern, textured, and vibrant plating at The Elm. At ICC, you can plate alongside Liebrandt in his hands-on workshop (and in his new Brooklyn neighborhood), building small-scale visual wonders on finely crafted Steelite plates and pedestals.
    10am - 11:15am
    Business
    The New Chef and a Call to Community
    Michael Chernow of Seamore's - New York, NY
    James Mark of north - Providence, RI
    Marcus Samuelsson of Marcus Samuelsson Group - New York, NY
    Will Blunt of StarChefs - Brooklyn, NY
    Chefs have the power to build community where they live and work, making their reputations and restaurants part of their cities. Michael Chernow did it with the generosity of time, money, and meatballs. James Mark opened two eateries while paying living wages and donating much of his time and salary to charitable causes. Marcus Samuelsson is as much a celebrity as philanthropist, and he’s integrated his community-minded ethos into the business model at Red Rooster. Join moderator Will Blunt for lessons on how to create community through good food and good works.
    10am - 11:15am
    Pastry
    Hands-on
    La Dolce Biga: Techniques with an Italian Starter
    Matt Tinder of The Restaurant at Meadowood - St. Helena, CA
    If you think you know poolish, meet biga, her Italian cousin who’s responsible for the breadth of risen Italian pastries and breads. Join Meadowood Pastry Chef Matt Tinder in his hands-on workshop as he introduces biga in all her versatile glory—from holiday panettone and bread-basket-ready ciabatta to intricate pastries for plated desserts.
    10am - 11:15am
    Beverage?
    Hands-on
    Art of Coffee Harmonization
    Fred Dexheimer of Winebow - Somerville, MA
    Nutty, honey, butterscotch, butter, chocolate, molasses, caramel, lemonade, toast, smoke, green, funk. This vocabulary belongs not only to the world of wine, but also to coffee and the farmers, roasters, and baristas who love it. Go beyond bitterness and acidity and light versus dark with Master Sommelier Fred Dexheimer. As growing, fermenting, aging, roasting, and brewing become more nuanced, so does mixing and pairing. Learn how to pair and mix Nespresso coffees with chocolate, spirits, and wine.
    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Nicholas Elmi
    Nicholas Elmi of Laurel - Philadelphia, PA
    Rising Star Chef and "Top Chef" Winner Nicholas Elmi knows the power of understatement. His dishes, both humble and exotic, invite you in with subtlety and layering. Enter his exquisite culinary vision on day 1 of ICC at the Steelite International Pop-up.
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Shane Chartrand
    Shane Chartrand of River Cree Resort & Casino - Enoch, AB
    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.
    11:30am - 12:45pm
    Savory
    Hands-on
    Seafood Fabrication: Creative and Frugal Techniques
    Mike Lata of The Ordinary - Charleston, SC
    Lowcountry waters course through Chef Mike Lata’s veins, and they serve as the foundation of his cooking at The Ordinary in Charleston, South Carolina. Lata is intent on showcasing those waters’ finned species, plying a career’s worth of butchery knowledge and technique to exploit flavor and improve his restaurant’s bottom line. In his hands-on workshop, attendees will break down several Atlantic fish and learn how to use every morsel—from cheek to loin to dorsal.
    11:30am - 12:45pm
    Pastry
    Hands-on
    Pâtisserie: From Boutique to Plate
    William Werner of Craftsman and Wolves - San Francisco, CA
    San Francisco Pastry Chef William Werner is just as interested in breaking the mold as he is mastering it. And in his hands-on workshop, he’ll show attendees how to perfect jewel-box forms, domes, and other molded shapes that are show-ready for the pastry case and dessert plate. In Werner’s world, form follows flavor, and attendees will have the chance to make (and eat) their own fall-inspired coconut tarts.
    11:30am - 12:45pm
    Beverage
    Wine
    The New and “Alternative" Side of California Wine
    Rajat Parr of Mina Group - San Francisco, CA
    Kissing a California red is no longer like licking a two by four. Fruit forward, ostentatious, high-alcohol reds are out. In increasing numbers, Golden State vintners are taking a less weighty approach to winemaking, yielding a new generation of bright, zingy, snappy wines, with fruit that nose its place and refreshing acidity. This is not your mother’s Napa. Join Rajat Parr to explore the New-New World, where roots are going deeper, harvest is earlier, and wild yeasts are welcome.
    1pm - 2:30pm
    Products Fair
    EAT@ICC: Southern Food Cart Showcase
    Jason Alley of Comfort - Richmond, VA
    Brian Dunsmoor of The Ladies' Gunboat Society - Los Angeles, CA
    Robert Phalen of One Eared Stag - Atlanta, GA
    Nicole Rucker of Gjelina Take Away - Los Angeles, CA
    Kevin Sbraga of Kevin Sbraga Company - Philadelphia, PA
    Ready to get your grits on? Don't miss the EAT@ICC Southern Food Cart Showcase with five chefs from Los Angeles to Atlanta serving irresistable Southern victuals.
    1:30pm - 3:30pm
    Beverage
    Wine
    5th Annual Somm Slam: Day 1
    Josh Thomsen of Agricola - Princeton, NJ
    Fred Dexheimer of Winebow - Somerville, MA
    Sharpen your corkscrews, Day 1 kicks off with the first round of five somms answering rapid-fire questions in front of an all-somm audience and judging panel. After showing off their nerdiest wine knowledge in the most jargon-y wine-speak possible, Chef Josh Thomsen of Agricola will present a dish to pair. Then the race is on to the wine cellar to make the best selection and return to the audience of peers and judges to sell, sell, sell. The five somms who display the most poise and knowledge in defending their pairing will move on to Day 2.
    2:30pm - 3:15pm
    Main Stage
    The Future of Flavor: Looking Beyond Heirlooms
    Dan Barber of Blue Hill at Stone Barns - Pocantico Hills, NY
    Steve Jones of The Bread Lab - Mount Vernon, WA
    Jonathan Bethony of The Bread Lab - Mount Vernon, WA
    Breeders are architects, and seeds are the blueprints for our entire food system. So what if chefs could help write this recipe? On the main stage, Chef Dan Barber and renowned Wheat Breeder Steve Jones will discuss the future of plant breeding and opportunities for chef-breeder collaboration, as Baker Jonathan Bethony makes the exploration all the more tangible with fresh-baked bread.
    3:15pm - 4pm
    Main Stage
    Identity: Cooking with Culture and Heritage
    George Mendes of Aldea - New York, NY
    The food of Portugal and the Iberian Peninsula have defined George Mendes’s cooking style for the last five years at New York’s Aldea, but they’ve made up the fabric of the chef’s identity since childhood, when he first took in the sights, smells, and flavors of his mother’s kitchen. Now he boasts the only Michelin-starred Portuguese restaurant in America, and he’s bringing it to the main stage as he explores the melding of identity, cooking, culture, and heritage.
    4pm - 4:45pm
    Main Stage
    Celebrating the Food and Techniques of Charlie Trotter
    Homaro Cantu of Moto - Chicago, IL
    Michael Taus of Taus Authentic - Chicago, NY
    Norman Van Aken of In the Kitchen with Norman Van Aken - Miami, FL
    Have a seat at the main stage as one of Charlie Trotter’s greatest protégés, the chef among scientists and the scientist among chefs, Moto’s Homaro Cantu showcases some of the dishes and techniques that made Trotter an icon of American cooking. He’ll be joined by mentor to Trotter and icon of American cooking himself, Norman Van Aken, along with Chef Michael Taus, formerly of Chicago’s beloved Zealous. See a bit of living history as these masters pay tribute to a legend.
    4pm - 5pm
    Beverage
    Mixology
    Behind the Phone Booth: Techniques at PDT
    Jeff Bell of PDT - New York, NY
    In four years, Jeff Bell went from barback to head bartender and, now, manager of one of the country’s most influential cocktail bars: PDT. He’s traveled the world with PDT, as well as Diageo, teaching skills and sharing ideas. His lightning quick mixing and philosophical understanding of mixology, combined with his earnest, egoless approach to customer service make him a deep well of bartender know-how. Learn the techniques and tips from one of bartending’s best.
    4:45pm - 5:30pm
    Main Stage
    Palm Sugar Meringues and the Rebirth of Room4Dessert
    Will Goldfarb of Room4Dessert - Ubud, Bali
    From the wild, lush landscape of Bali, Pastry Chef Will Goldfarb is harkening back to the roots of pastry, starting at its sugar-fueled foundation. In his main stage demonstration he'll take pastry full circle, making palm sugar from native Balinese tree sap, whipping together a low-sugar, high-pH meringue, and composing a plated dessert worthy of a relaunched Room4Dessert.
    5:30pm - 6:15pm
    Main Stage
    Ancient Japan at the Modern Table
    Yoshihiro Narisawa of Narisawa - Tokyo, Japan
    Chef Yoshihiro Narisawa returned from the European kitchens of Joël Robuchon and Paul Bocuse to modernize Japanese cuisine on Japanese soil, beginning with La Napoule in 1996 and going further with Narisawa seven years later. Believing that a chef cannot improve upon the beauty and bounty of nature, Narisawa will demonstrate food that's as inspired as it is minimalist, drawing on natural landscapes, technical mastery, and heart.
    Mon, October 27
    10am - 11:15am
    Savory
    Hands-on
    Burnt Ends to Baby Backs: Going Whole Hog on a BBQ
    Ryan Farr of 4505 Meats - San Francisco, CA
    Raised in Kansas City and schooled as a chef in San Francisco, Ryan Farr has a dual sensibility—one that honors traditions and pitmasters past and believes in the freedom (and humane sourcing) of West Coast cooking. At 4505 Burgers & BBQ, he’s smoking meats in his own, distinct 4505 style. Join him on the ICC Patio (napkins in hand) as he breaks down barbecue with the help of Southern Pride Smokers.
    10am - 1pm
    Main Stage
    5th Annual Vitamix Challenge
    Alex Guarnaschelli of Butter - New York, NY
    Evan Hennessey of Stages at One Washington - Dover, NH
    Norman Van Aken of In the Kitchen with Norman Van Aken - Miami, FL
    Bev Shaffer of Vitamix - Cleveland, OH
    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 and a $500 American Express Gift Certificate. The runner-up will receive a Vita-Prep® 3 and a $250 American Express Gift Certificate. Judges this year include Alex Guarnaschelli, Norman Van Aken, Vitamix's Bev Schaffer, and last year's blending champion Evan Hennessey.
    10am - 11:30am
    Beverage
    Tasting Workshop
    Tasting the Tapas Pantry
    Katie Button of Cúrate - Asheville, NC
    César Saldaña of Regulating Council DO Sherry - Jerez de la Frontera, Cádiz
    María Becerra of Interaceituna, the Inter-professional Association for Olives from Spain - Sevilla, Andalusia
    Tapas are as rooted in ritual and tradition as they are in the distinct Spanish ingredients that serve as their building blocks. Taste alongside Sherry vinegar and olive experts—César Saldaña, Maria Becerra, Annie Sibonney, respectively—as they shine a light on the terroir and processes that make these iconic Spanish ingredients so distinct. Then experience the transformation from raw ingredient to refined dish through the culinary handiwork of Cúrate's Chef Katie Button.
    10am - 11:15am
    Business
    Bacon, Cheddar, Cheese: Turning a Restaurant Profit
    Kevin Boehm of Boka Restaurant Group - Chicago, IL
    Antoinette Bruno of StarChefs - Brooklyn, NY
    Mike Isabella of Mike Isabella Concepts - Washington, DC
    Mark Stone of Petrus International - New York, NY
    Failure is the norm and longevity is an anomaly in the restaurant business. But these chefs, business owners, and entrepreneurs have threaded the needle to achieve long-term success. Chicago Restaurateur Kevin Boehm has 10 chef-driven, profit-turning establishments. Chef Mike Isabella owns four money-making eateries in D.C. and New Jersey. Mark Stone manages Morimoto’s restaurants. Join the discussion, moderated by Antoinette Bruno, and glean insight from these experts on how to turn a restaurant profit. 

    10am - 11:15am
    Savory
    Hands-on
    Pasta Triumvirate
    Joe Cicala of Le Virtù - Philadelphia, PA
    Thomas McNaughton of flour + water - San Francisco, CA
    Alon Shaya
    Get ready. Flour is going to fly in this multicourse pasta workshop, featuring three chefs from three coasts and three impeccable pasta techniques. Attendees will extrude saffron-infused spaghetti, harvest chlorophyll for stracci, and learn to roll with a mattarello—all under the expert supervision of Philly's Joe Cicala, NOLA's Alon Shaya, and San Francisco's own Thomas McNaughton.
    10am - 11:15am
    Business
    No Filter: Shooting Food Photography
    Daniel Krieger
    Restaurant websites, Facebook, Instagram, Twitter, requests from journalists, and print publications. There are a millions of reasons chefs today need to be able to take good food photographs. But there’s no time to learn! Right? In his hands-on workshop, Photographer Daniel Krieger will guide attendees through the fundamentals of food photography (and what it takes to build a stellar Instagram presence).He’s shot with Michael White, Daniel Boulud, and Tom Colicchio, and now he’ll shoot with you.
    10am - 11:15am
    Savory
    Hands-on
    Wannabilly Cooking: An Outsider's Love Song to the South
    Levon Wallace of Proof on Main - Louisville, KY
    Southerner by way of L.A. and New England, self-proclaimed “wannabilly” Levon Wallace rejoices in the magnificence of Southern ingredients and deftly reconceives dishes like grits and eggs and barbecue for a fine-dining setting at Proof on Main in Louisville, Kentucky. Join Wallace in his hands-on workshop as he explores some of the South's most iconic flavors through the lens of a skillful, adoring outsider.
    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Ryan McCaskey
    Ryan McCaskey of Acadia - Chicago, IL
    "Best Fine Dining," "Best New Restaurant," three stars from the Chicago Tribune—these are just some of the accolades heaped upon Chicago’s modern Acadia. Equal parts pastry and savory powerhouse, reserve a seat at Chef Ryan McCaskey's table for the day 2 of the Steelite International Pop-up.
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Dave Omar
    Dave Omar of Zinc - Edmonton, AB

    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.

    11:30am - 12:45pm
    Pastry
    Hands-on
    Proof, Boil, Bake: The Montreal Bagel
    Noah Bernamoff of Black Seed Bagels - New York, NY
    Dianna Daoheung of Black Seed Bagels - New York, NY
    When New Yorkers line up to eat a Canadian import, it’s kind of big deal. Expanding on his wildly successful Mile End Delicatessen and Mile End Sandwich, Restaurateur Noah Bernamoff recently introduced NYC to the wood-fired, honey-embued, slight-of-size, and scrumptious Montreal bagel. Get your hands dirty alongside Bernamoff and Head Baker Dianna Daoheung as they shape, boil, and bake the hottest bagels in town.
    11:30am - 12:45pm
    Savory
    Hands-on
    The Voracious Vegetarian Plate
    Sean Baker of Verbena - San Francisco, CA
    With San Francisco as his backyard, Verbena Chef Sean Baker is freer than most to explore the depths of vegetarian and vegan cuisine. In his hands-on workshop, attendees will learn how to compose elegant vegetarian dishes from the ground up, working with Baker to assemble plates anchored by alternative center-of-the-plate proteins, from California walnuts and legumes to hearty grains.
    11:30am - 12:45pm
    Beverage
    The Blueprint: Building a Wine Program with Swagger
    Robert Bohr of Charlie Bird - New York, NY
    Ryan Hardy of Charlie Bird - New York, NY
    Grant Reynolds of Charlie Bird - New York, NY
    If Biggie on the playlist and boombox art are any indication, the team at Charlie Bird is having fun. And they just so happen to be pouring esoteric juice and serving dynamic food, while they’re at it. Join Wine Director Robert Bohr, Sommelier Grant Reynolds, and Chef Ryan Hardy for a food and wine pairing workshop with swagger, and learn the secrets behind Charlie Bird’s baller insider status.
    11:30am - 12:45pm
    Business
    How to Lead a Loyal Kitchen Tribe
    Kevin Brown of Lettuce Entertain You - Chicago, IL
    Spike Gjerde of Foodshed Group - Baltimore, MD
    David LeFevre of M.B. Post - Manhattan Beach, CA
    Adam Sachs of Saveur Magazine - New York, NY
    There are certain chefs who do more than inspire awe or rely on cult of personality to populate their kitchens. Some chefs take an authentic interest in their staff, forging not only mentor-protégé relationships, but also deep, honest human connections that create a lasting, loyal kitchen tribe. Do you want to be that kind of a chef? Then learn from the best: empire builders Kevin Brown, David LeFevre, and Spike Gjerde will engage in a lively discussion moderated by Saveur's newly minted editor-in-chief Adam Sachs.
    1pm - 2:30pm
    Products Fair
    EAT@ICC: Sandwich Food Cart Showcase
    Alvin Cailan of eggslut - Los Angeles, CA
    Damian Sansonetti of Blue Rooster Food Co. - Portland, ME
    Daniel Sauer of 7a Foods - Martha's Vineyard, MA
    Stuart Tracy of Butcher and Bee - Charleston, SC
    It's the best thing you'll eat between two buns. Chefs from across the country are bringing their flavor-packed sandwiches and burgers to the EAT@ICC Sandwich Showcase.
    1:30pm - 3pm
    Beverage
    Wine
    5th Annual Somm Slam: Day 2
    Jason Dady of Tre Trattoria - San Antonio, TX
    Fred Dexheimer of Winebow - Somerville, MA
    Day 2 gets cut-throat quickly. We’ll see who bleeds wine with a blind tasting that immediately cuts one competitor.The remaining four somms will be grilled on esoteric wine trivia, with only the top three moving on and plunging into two more rounds of pairings—this time the dishes are prepared by Chef Jason Dady of San Antonio’s Umai Mi. The somm with the biggest (wine-soaked) brain, best palette, and that little extra on-the-floor magic will win the day, saboring the 5th Annual Somm Slam title and bragging rights for a year.
    2pm - 2:45pm
    Main Stage
    The Iron Chef Takes Chicago
    Masaharu Morimoto
    Hisanobu Osaka of Japonais - Chicago, IL
    With nine restaurants spanning the globe and an international knife-brandishing brand, Chef Masaharu Morimoto set his sites on restaurant number 10 in the heart of Chi-town: beloved Japonais. Along with Chef de Cuisine Hisanobu Osaka, Morimoto will bring his characteristically fun, East melds with West style to the ICC main stage, demonstrating dishes from Japonais by Morimoto and breaking down a fish like only an Iron Chef can.
    2:45pm - 3:30pm
    Main Stage
    Ode to Offal and Honest Cooking
    Jamie Bissonnette of Toro - Boston, MA
    There are few products that capture a chef's heart and imagination quite like bloody, potent offal. On the main stage, Toro and Coppa Chef Jamie Bissonnette will get straight to the guts of cooking all manner of offal—from pork to poultry and seafood—showing off time-honored techniques and bright pairings that balance their inherent richness.
    3:30pm - 4:15pm
    Main Stage
    The New Nordic Cuisine of Iceland
    Gunnar Karl Gíslason of Dill - Reykjavík, Iceland
    Five years ago, with the opening of Dill in Reykjavík, Chef Gunnar Karl Gíslason helped convince his countrymen and fellow chefs of the virtues of Iceland’s native, rare, and wild foods. At this year’s ICC, he’ll share the flavors of his homeland on the main stage, expressing ingredients through the lens of new Nordic cooking and connecting New York (for a moment) with Iceland’s stark landscape, indigenous products, and chef-driven revolution.
    4:15pm - 5:15pm
    Beverage
    Mixology
    Concepts, Cocktails, and Menu Development with the Bon Vivants
    Scott Baird of Trick Dog - San Francisco, California
    Josh Harris of Trick Dog - San Francisco, California
    Pantone colors, a record album, astrological signs, and a San Francisco tourist map: These aren’t just inspiration for the cocktail menus at Trick Dog. They are the menus. Developing artful lists for their home base, along with bar programs across the globe, Bartenders Scott Baird and Josh Harris have re-written the book on writing menus. Come with shakers and creative bravado as you work through Trick Dog drinks from conception to pour.
    4:30pm - 5:15pm
    Main Stage
    Spice Names a Place
    Ana Sortun of Oleana - Cambridge, MA
    Mediterranean spice blends vary by region and country, by city, neighborhood, and family—yielding the type of cultural nuance promised by few other ingredients. Chef Ana Sortun has devoted a professional lifetime to unlocking the transporting power of spices from her kitchen at Oleana in Boston. Join this chef-master of the Mediterranean on the main stage as she brings to life the places, people, and food defined by spice.
    5:15pm - 6pm
    Main Stage
    The Origins of a Global Pasta Takeover
    Michael White of Altamarea Restaurant Group - New York, NY
    Jared Gadbaw of Vaucluse - New York, NY
    Gordon Finn of Ristorante Morini - New York, NY
    In the beginning, there was Alto, then Marea, a New York kitchen led by Michael White and a band of chefs who would go on to launch the unstoppable Altamarea Group, which runs more than a dozen restaurants in Istanbul, Tokyo, London, and New York. Alongside Chefs de Cuisine Gordon Finn and Jared Gadbaw, White will demonstrate the pastas he’s known for and the leadership required to run a global restaurant group.
    6pm - 8:30pm
    Products Fair
    EAT@ICC: Rhode Island Showcase
    Jay Carr of The Eddy - Providence, RI
    Melissa Denmark of Gracie's - Providence, RI
    James Mark of north - Providence, RI
    Jake Rojas of Tallulah's - Seattle, WA
    Derek Wagner of Nicks on Broadway - Providence, RI
    It may be the smallest state in America, but the food and drink slingers in Rhode Island are putting out some big flavors. Don’t miss a sampling from some of the best of The Ocean State at this EAT@ICC Food Cart Showcase.
    6pm - 7:30pm
    Products Fair
    Mixology
    Congress Cocktail
    Scott Baird of Trick Dog - San Francisco, California
    Josh Harris of Trick Dog - San Francisco, California
    Jeff Bell of PDT - New York, NY
    Managing Partner Maxwell Britten of The Django - New York, NY
    Alan Walter of Loa at the International House Hotel - New Orleans, LA
    Tonia Guffey of Dram - New York, NY
    Jeffrey Hazell of Dram - New York, NY
    Sother Teague of Amor y Amargo - New York, NY
    Jillian Vose of The Dead Rabbit Grocery and Grog - New York, NY
    The party just starts after the sessions end. Snack on small plates fare drink cocktails from some of the country’s leading bartenders: Scott Baird and Josh Harris, Jeff Bell, Maxwell Britten, Tonia Guffey, Jeff Hazel, Jillian Vose, Sother Teague, and Alan Walter.
    Tue, October 28
    10am - 11:15am
    Savory
    Hands-on
    Exploring New Terrine
    Nicholas Elmi of Laurel - Philadelphia, PA
    A good terrine is the best excuse to indulge in liver, fat, and meat. A great terrine is a chef’s calling card. Such is the case for Chef Nicholas Elmi—alumni of classic French kitchens in New York, Paris, and Philadelphia. In his hands-on workshop, attendees will help assemble some of the modern, reconceived terrines Elmi serves at his restaurant, Laurel, including his signature foie gras and cocoa terrine.
    10am - 11:15am
    Beverage
    Savory
    Cheese from Spain: Discover a Delicious and Profitable Bounty
    Max McCalman of MAXVOL, Inc. - New York, NY
    As cheese continues to trend as a revenue generator in specialty foods, Spanish cheese is experiencing robust growth as diners seek distinct flavors and high quality. Author, Maître Fromager, and Sommelier Max McCalman will lead chefs through a tasting to discover the distinctive cheeses of Spain—from Manchego and Idiazabal to Garrotxa and beyond. McCalman will share Spanish wine pairings, along with tips and tales on how to boost the bottom line while satisfying patrons through Spanish cheese and wine sales.
    10am - 11:15am
    Business
    Taking Up Residence: The New Hotel F&B Program
    David Morgan of Omni Dallas Hotel - Dallas, TX
    Brad Nelson of Marriott International, Inc. - Bethesda, MD
    Bryan Dillon of Station Casinos - Las Vegas, NV
    Hotel F&B programs are constantly transforming. Get the pulse of the industry with three authorities who run some of the largest operations in the country: Bryan Dillon, David Morgan, and Brad Nelson From revolving doors for exciting pop-ups to chef-driven restaurants with cuisine authentic to their regions, F&B programs are 86-ing the corporate, cookie-cutter mentality. As guests become more savvy, learn how hotels are staying ahead of the curve, and the important and expanding role of the chef.
    10am - 11:15am
    Savory
    Hands-on
    Translating Childhood Flavors and Memories
    Shaun Hergatt of Juni - New York, NY
    Memory is a driving force for Chef Shaun Hergatt’s cuisine at NYC’s Juni. In his hands-on workshop, Hergatt will take one of his favorite childhood confections—the Cherry Ripe candy bar—and transform it into an elegant, savory amuse bouche, courtesy of foie gras, cherry gelée, and potent micro greens. As attendees make Juni’s signature dish, they’ll learn how to translate taste memory into modern, conceptual dishes.
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Brad Smoliak
    Brad Smoliak of KITCHEN - Edmonton, AB

    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.

    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Niki Nakayama
    Niki Nakayama of n/naka - Los Angeles, CA
    Sozai o Mamoru means “to protect an ingredient” in Japanese. Niki Nakayama does this with elegance, sophistication, and fierceness at her kaiseki restaurant n/naka. On day 3 of ICC, Nakayama will bring n/naka from Los Angeles to the Steelite International Pop-up at ICC.
    11:30am - 12:45pm
    Savory
    Hands-on
    Conceptual Kiwi
    Matt Lambert of The Musket Room - New York, NY
    Chef Matt Lambert is cooking refined, personal food 8,989 miles from the country that inspires it: New Zealand. At the helm of The Musket Room in NYC, Lambert exerts the kind of nuanced technique that brings out the best in Kiwi products. Join Lambert in a hands-on exploration of place, building dishes that are striking, complex, and true to the heart (and home) of the chef who conceived them.
    11:30am - 12:45pm
    Business
    Should America Ban Tipping?
    Amanda Cohen of Dirt Candy - New York, NY
    Dr. Michael Lynn of Cornell School of Hotel Administration - Ithaca, NY
    James Versocki of New York State Restaurant Association - New York, NY
    Elizabeth Gunnison Dunn of Esquire - New York, NY
    Race? Gender? Breast size? What determines the tip? Dirt Candy Chef and Eater Columnist Amanda Cohen thinks tipping is a devil’s bargain. New York Restaurant Association Representative James Versocki hold that tipping is essential to restaurants’ survival. Whether or not tipping is evil, Michael Lynn, professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, has the fact-based research to enlighten us all. Should tipping be banned? Should you advocate for or ban tipping at your restaurant? Join the discussion moderated by Journalist Elizabeth Dunn to learn the pros and cons and the reality of tipping from the leading experts.
    11:30am - 12:45pm
    Beverage
    Wine
    Garnacha’s Personality Crisis, Sybil in a Glass
    Doug Frost
    Ranging in styles from rosé to vin de garde, Garnacha isn’t even sure what to call itself. (Grenache seems to be the preferred nom de plume.) But this Spanish origin grape is responsible for wines light to massive in the Rhône Valley, Spain, Italy, and in many vineyards in the New World. What’s a sommelier to do? Blind taste them with Doug Frost MS, MW and decide for yourself what they ought to be.
    11:30am - 12:45pm
    Pastry
    Hands-on
    Steal Everything: Finding Your Voice Through the Work of Others
    Dana Cree of Blackbird - Chicago, IL
    As a young pastry chef, Dana Cree’s bookshelves sagged under the weight of her cookbook collection. She borrowed recipes, and her desserts offered more than a nod to some of the greats: Pierre Hermé, Sherry Yard, Emily Luchetti, Claudia Flemming. In her hands-on workshop Cree will share her evolutionand reveal how constant learning and shameless sampling can grow, with time, into a distinctive style.
    1pm - 2:30pm
    Products Fair
    EAT@ICC: NYC Food Cart Showcase
    Joe Isidori of Black Tap Craft Burgers & Beer - New York, NY
    Aaron Lefkove and Andy Curtin of Littleneck - Brooklyn, NY
    Mike Poiarkoff of Vinegar Hill House - Brooklyn, NY
    Evan Hanczor of Egg - Brooklyn, NY
    Joseph "JJ" Johnson of The Cecil - New York, NY
    When in New York, eat local. The EAT@ICC NYC Food Cart Showcase brings together some of our favorite chefs and restaurants from ICC's host city.
    1:30pm - 2:30pm
    Beverage
    Mixology
    Booze, Brine, and Authenticity at Maison Premiere
    Managing Partner Maxwell Britten of The Django - New York, NY
    Maxwell Britten is the barmen behind Maison Premiere, Brooklyn’s cocktail temple that harkens back to that age of the oyster. He puts style and sincerity in every drink and he’ll be mixing superlative variations of Plymouth gin martinis to pair with specific oyster varieties. Get serious about spirits with seafood and join this trend-setting tippler as he combines his brand of libation with briny, brackish bivalves.
    2pm - 2:45pm
    Main Stage
    Apples, Fire, and Helium
    Grant Achatz of Alinea - Chicago, IL
    In Grant Achatz's world, flavor can take any form, and in his main stage demonstration, he will examine two approaches to creating flavors and textures with the all-American apple, using the ancient combination of wood and fire, along with more modern techniques, such as sugars and compressed gas.
    2:45pm - 3:45pm
    Main Stage
    The New Peruvian Frontier
    Diego Muñoz Velasquez of Astrid y Gastón - Lima, Peru
    Jaime Pesaque of Mayta - Lima , Peru
    Dining in Peru is as much about theater as it is about eating, and a Peruvian chef is as much a history teacher and geography expert as he is master of cuisine. Join two of the country's most visionary chefs—Diego Muñoz of Astrid y Gastón and Jaime Pesaque of Mayta—as they demonstrate the new and dramatic heights of Peruvian cuisine through some of the country’s most distinct and humble ingredients: chiles, potatoes, and cuy.
    3pm - 4pm
    Beverage
    Wine
    Dare to Pair: Costières de Nîmes and Charcuterie
    Alexander LaPratt of Atrium Dumbo - Brooklyn, NY
    Joshua Smith of New England Charcuterie - Waltham, MA
    Mutually bound by the laws and whims of lactic fermentation, wine and charcuterie have gone hand-in-hand-in-mouth for centuries. Join newly minted Master Sommelier Alexander LaPratt as he explores and pours the balanced, fruit-forward wines of Costières de Nîmes—all matched with Old World-meets-New England Charcuterie from Chef Joshua Smith. Attendees will learn how to pair with and profit from a robust, wine-friendly charcuterie program.
    3:45pm - 4:30pm
    Main Stage
    All or Nothing Mexico
    Enrique Olvera of Cosme - New York, NY
    At Pujol, Enrique Olvera launched Mexican food onto the modern global table, giving an entire nation and a generation of chefs new-found inspiration and national pride. In 2014, Olvera will open up shop in New York City with Cosme. He'll bring his latest venture to the ICC main stage, demonstrating dishes that are true to Mexico—and, ultimately, as Mexican as Olvera.
    4:30pm - 5:15pm
    Main Stage
    Roots, Memories, and Creation
    Joan Roca of El Celler de Can Roca - Girona, Spain
    Welcome to the inner depths of innovation at El Celler de Can Roca, where Chef Joan Roca and his dream team of brothers seek out culinary inspiration in color, science, emotions, tradition, geography, memory, and more. Through a series of dishes, Roca will share the creative processes that unleash freedom, flavor, and the spirit of Catalan at one of the world's premier restaurants—and soon pop-up restaurants around the world.
    Main Stage
    Sun, October 26
    2:30pm - 3:15pm
    Main Stage
    The Future of Flavor: Looking Beyond Heirlooms
    Dan Barber of Blue Hill at Stone Barns - Pocantico Hills, NY
    Steve Jones of The Bread Lab - Mount Vernon, WA
    Jonathan Bethony of The Bread Lab - Mount Vernon, WA
    Breeders are architects, and seeds are the blueprints for our entire food system. So what if chefs could help write this recipe? On the main stage, Chef Dan Barber and renowned Wheat Breeder Steve Jones will discuss the future of plant breeding and opportunities for chef-breeder collaboration, as Baker Jonathan Bethony makes the exploration all the more tangible with fresh-baked bread.
    3:15pm - 4pm
    Main Stage
    Identity: Cooking with Culture and Heritage
    George Mendes of Aldea - New York, NY
    The food of Portugal and the Iberian Peninsula have defined George Mendes’s cooking style for the last five years at New York’s Aldea, but they’ve made up the fabric of the chef’s identity since childhood, when he first took in the sights, smells, and flavors of his mother’s kitchen. Now he boasts the only Michelin-starred Portuguese restaurant in America, and he’s bringing it to the main stage as he explores the melding of identity, cooking, culture, and heritage.
    4pm - 4:45pm
    Main Stage
    Celebrating the Food and Techniques of Charlie Trotter
    Homaro Cantu of Moto - Chicago, IL
    Michael Taus of Taus Authentic - Chicago, NY
    Norman Van Aken of In the Kitchen with Norman Van Aken - Miami, FL
    Have a seat at the main stage as one of Charlie Trotter’s greatest protégés, the chef among scientists and the scientist among chefs, Moto’s Homaro Cantu showcases some of the dishes and techniques that made Trotter an icon of American cooking. He’ll be joined by mentor to Trotter and icon of American cooking himself, Norman Van Aken, along with Chef Michael Taus, formerly of Chicago’s beloved Zealous. See a bit of living history as these masters pay tribute to a legend.
    4:45pm - 5:30pm
    Main Stage
    Palm Sugar Meringues and the Rebirth of Room4Dessert
    Will Goldfarb of Room4Dessert - Ubud, Bali
    From the wild, lush landscape of Bali, Pastry Chef Will Goldfarb is harkening back to the roots of pastry, starting at its sugar-fueled foundation. In his main stage demonstration he'll take pastry full circle, making palm sugar from native Balinese tree sap, whipping together a low-sugar, high-pH meringue, and composing a plated dessert worthy of a relaunched Room4Dessert.
    5:30pm - 6:15pm
    Main Stage
    Ancient Japan at the Modern Table
    Yoshihiro Narisawa of Narisawa - Tokyo, Japan
    Chef Yoshihiro Narisawa returned from the European kitchens of Joël Robuchon and Paul Bocuse to modernize Japanese cuisine on Japanese soil, beginning with La Napoule in 1996 and going further with Narisawa seven years later. Believing that a chef cannot improve upon the beauty and bounty of nature, Narisawa will demonstrate food that's as inspired as it is minimalist, drawing on natural landscapes, technical mastery, and heart.
    Mon, October 27
    10am - 1pm
    Main Stage
    5th Annual Vitamix Challenge
    Alex Guarnaschelli of Butter - New York, NY
    Evan Hennessey of Stages at One Washington - Dover, NH
    Norman Van Aken of In the Kitchen with Norman Van Aken - Miami, FL
    Bev Shaffer of Vitamix - Cleveland, OH
    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 and a $500 American Express Gift Certificate. The runner-up will receive a Vita-Prep® 3 and a $250 American Express Gift Certificate. Judges this year include Alex Guarnaschelli, Norman Van Aken, Vitamix's Bev Schaffer, and last year's blending champion Evan Hennessey.
    2pm - 2:45pm
    Main Stage
    The Iron Chef Takes Chicago
    Masaharu Morimoto
    Hisanobu Osaka of Japonais - Chicago, IL
    With nine restaurants spanning the globe and an international knife-brandishing brand, Chef Masaharu Morimoto set his sites on restaurant number 10 in the heart of Chi-town: beloved Japonais. Along with Chef de Cuisine Hisanobu Osaka, Morimoto will bring his characteristically fun, East melds with West style to the ICC main stage, demonstrating dishes from Japonais by Morimoto and breaking down a fish like only an Iron Chef can.
    2:45pm - 3:30pm
    Main Stage
    Ode to Offal and Honest Cooking
    Jamie Bissonnette of Toro - Boston, MA
    There are few products that capture a chef's heart and imagination quite like bloody, potent offal. On the main stage, Toro and Coppa Chef Jamie Bissonnette will get straight to the guts of cooking all manner of offal—from pork to poultry and seafood—showing off time-honored techniques and bright pairings that balance their inherent richness.
    3:30pm - 4:15pm
    Main Stage
    The New Nordic Cuisine of Iceland
    Gunnar Karl Gíslason of Dill - Reykjavík, Iceland
    Five years ago, with the opening of Dill in Reykjavík, Chef Gunnar Karl Gíslason helped convince his countrymen and fellow chefs of the virtues of Iceland’s native, rare, and wild foods. At this year’s ICC, he’ll share the flavors of his homeland on the main stage, expressing ingredients through the lens of new Nordic cooking and connecting New York (for a moment) with Iceland’s stark landscape, indigenous products, and chef-driven revolution.
    4:30pm - 5:15pm
    Main Stage
    Spice Names a Place
    Ana Sortun of Oleana - Cambridge, MA
    Mediterranean spice blends vary by region and country, by city, neighborhood, and family—yielding the type of cultural nuance promised by few other ingredients. Chef Ana Sortun has devoted a professional lifetime to unlocking the transporting power of spices from her kitchen at Oleana in Boston. Join this chef-master of the Mediterranean on the main stage as she brings to life the places, people, and food defined by spice.
    5:15pm - 6pm
    Main Stage
    The Origins of a Global Pasta Takeover
    Michael White of Altamarea Restaurant Group - New York, NY
    Jared Gadbaw of Vaucluse - New York, NY
    Gordon Finn of Ristorante Morini - New York, NY
    In the beginning, there was Alto, then Marea, a New York kitchen led by Michael White and a band of chefs who would go on to launch the unstoppable Altamarea Group, which runs more than a dozen restaurants in Istanbul, Tokyo, London, and New York. Alongside Chefs de Cuisine Gordon Finn and Jared Gadbaw, White will demonstrate the pastas he’s known for and the leadership required to run a global restaurant group.
    Tue, October 28
    2pm - 2:45pm
    Main Stage
    Apples, Fire, and Helium
    Grant Achatz of Alinea - Chicago, IL
    In Grant Achatz's world, flavor can take any form, and in his main stage demonstration, he will examine two approaches to creating flavors and textures with the all-American apple, using the ancient combination of wood and fire, along with more modern techniques, such as sugars and compressed gas.
    2:45pm - 3:45pm
    Main Stage
    The New Peruvian Frontier
    Diego Muñoz Velasquez of Astrid y Gastón - Lima, Peru
    Jaime Pesaque of Mayta - Lima , Peru
    Dining in Peru is as much about theater as it is about eating, and a Peruvian chef is as much a history teacher and geography expert as he is master of cuisine. Join two of the country's most visionary chefs—Diego Muñoz of Astrid y Gastón and Jaime Pesaque of Mayta—as they demonstrate the new and dramatic heights of Peruvian cuisine through some of the country’s most distinct and humble ingredients: chiles, potatoes, and cuy.
    3:45pm - 4:30pm
    Main Stage
    All or Nothing Mexico
    Enrique Olvera of Cosme - New York, NY
    At Pujol, Enrique Olvera launched Mexican food onto the modern global table, giving an entire nation and a generation of chefs new-found inspiration and national pride. In 2014, Olvera will open up shop in New York City with Cosme. He'll bring his latest venture to the ICC main stage, demonstrating dishes that are true to Mexico—and, ultimately, as Mexican as Olvera.
    4:30pm - 5:15pm
    Main Stage
    Roots, Memories, and Creation
    Joan Roca of El Celler de Can Roca - Girona, Spain
    Welcome to the inner depths of innovation at El Celler de Can Roca, where Chef Joan Roca and his dream team of brothers seek out culinary inspiration in color, science, emotions, tradition, geography, memory, and more. Through a series of dishes, Roca will share the creative processes that unleash freedom, flavor, and the spirit of Catalan at one of the world's premier restaurants—and soon pop-up restaurants around the world.
    Savory
    Sun, October 26
    10am - 11:15am
    Savory
    Hands-on
    Idiosyncrasy, Imagination, and Presentation at The Elm
    Paul Liebrandt of The Elm - Brooklyn, NY
    Chef Paul Liebrandt is obsessive. He aims for perfection with studied creative abandon—both in his cooking and his modern, textured, and vibrant plating at The Elm. At ICC, you can plate alongside Liebrandt in his hands-on workshop (and in his new Brooklyn neighborhood), building small-scale visual wonders on finely crafted Steelite plates and pedestals.
    11:30am - 12:45pm
    Savory
    Hands-on
    Seafood Fabrication: Creative and Frugal Techniques
    Mike Lata of The Ordinary - Charleston, SC
    Lowcountry waters course through Chef Mike Lata’s veins, and they serve as the foundation of his cooking at The Ordinary in Charleston, South Carolina. Lata is intent on showcasing those waters’ finned species, plying a career’s worth of butchery knowledge and technique to exploit flavor and improve his restaurant’s bottom line. In his hands-on workshop, attendees will break down several Atlantic fish and learn how to use every morsel—from cheek to loin to dorsal.
    2:30pm - 3:15pm
    Savory
    The Future of Flavor: Looking Beyond Heirlooms
    Dan Barber of Blue Hill at Stone Barns - Pocantico Hills, NY
    Steve Jones of The Bread Lab - Mount Vernon, WA
    Jonathan Bethony of The Bread Lab - Mount Vernon, WA
    Breeders are architects, and seeds are the blueprints for our entire food system. So what if chefs could help write this recipe? On the main stage, Chef Dan Barber and renowned Wheat Breeder Steve Jones will discuss the future of plant breeding and opportunities for chef-breeder collaboration, as Baker Jonathan Bethony makes the exploration all the more tangible with fresh-baked bread.
    3:15pm - 4pm
    Savory
    Identity: Cooking with Culture and Heritage
    George Mendes of Aldea - New York, NY
    The food of Portugal and the Iberian Peninsula have defined George Mendes’s cooking style for the last five years at New York’s Aldea, but they’ve made up the fabric of the chef’s identity since childhood, when he first took in the sights, smells, and flavors of his mother’s kitchen. Now he boasts the only Michelin-starred Portuguese restaurant in America, and he’s bringing it to the main stage as he explores the melding of identity, cooking, culture, and heritage.
    5:30pm - 6:15pm
    Savory
    Ancient Japan at the Modern Table
    Yoshihiro Narisawa of Narisawa - Tokyo, Japan
    Chef Yoshihiro Narisawa returned from the European kitchens of Joël Robuchon and Paul Bocuse to modernize Japanese cuisine on Japanese soil, beginning with La Napoule in 1996 and going further with Narisawa seven years later. Believing that a chef cannot improve upon the beauty and bounty of nature, Narisawa will demonstrate food that's as inspired as it is minimalist, drawing on natural landscapes, technical mastery, and heart.
    Mon, October 27
    10am - 11:15am
    Savory
    Hands-on
    Burnt Ends to Baby Backs: Going Whole Hog on a BBQ
    Ryan Farr of 4505 Meats - San Francisco, CA
    Raised in Kansas City and schooled as a chef in San Francisco, Ryan Farr has a dual sensibility—one that honors traditions and pitmasters past and believes in the freedom (and humane sourcing) of West Coast cooking. At 4505 Burgers & BBQ, he’s smoking meats in his own, distinct 4505 style. Join him on the ICC Patio (napkins in hand) as he breaks down barbecue with the help of Southern Pride Smokers.
    10am - 1pm
    Savory
    5th Annual Vitamix Challenge
    Alex Guarnaschelli of Butter - New York, NY
    Evan Hennessey of Stages at One Washington - Dover, NH
    Norman Van Aken of In the Kitchen with Norman Van Aken - Miami, FL
    Bev Shaffer of Vitamix - Cleveland, OH
    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 and a $500 American Express Gift Certificate. The runner-up will receive a Vita-Prep® 3 and a $250 American Express Gift Certificate. Judges this year include Alex Guarnaschelli, Norman Van Aken, Vitamix's Bev Schaffer, and last year's blending champion Evan Hennessey.
    10am - 11:30am
    Savory
    Tasting Workshop
    Tasting the Tapas Pantry
    Katie Button of Cúrate - Asheville, NC
    César Saldaña of Regulating Council DO Sherry - Jerez de la Frontera, Cádiz
    María Becerra of Interaceituna, the Inter-professional Association for Olives from Spain - Sevilla, Andalusia
    Tapas are as rooted in ritual and tradition as they are in the distinct Spanish ingredients that serve as their building blocks. Taste alongside Sherry vinegar and olive experts—César Saldaña, Maria Becerra, Annie Sibonney, respectively—as they shine a light on the terroir and processes that make these iconic Spanish ingredients so distinct. Then experience the transformation from raw ingredient to refined dish through the culinary handiwork of Cúrate's Chef Katie Button.
    10am - 11:15am
    Savory
    Hands-on
    Pasta Triumvirate
    Joe Cicala of Le Virtù - Philadelphia, PA
    Thomas McNaughton of flour + water - San Francisco, CA
    Alon Shaya
    Get ready. Flour is going to fly in this multicourse pasta workshop, featuring three chefs from three coasts and three impeccable pasta techniques. Attendees will extrude saffron-infused spaghetti, harvest chlorophyll for stracci, and learn to roll with a mattarello—all under the expert supervision of Philly's Joe Cicala, NOLA's Alon Shaya, and San Francisco's own Thomas McNaughton.
    10am - 11:15am
    Savory
    Hands-on
    Wannabilly Cooking: An Outsider's Love Song to the South
    Levon Wallace of Proof on Main - Louisville, KY
    Southerner by way of L.A. and New England, self-proclaimed “wannabilly” Levon Wallace rejoices in the magnificence of Southern ingredients and deftly reconceives dishes like grits and eggs and barbecue for a fine-dining setting at Proof on Main in Louisville, Kentucky. Join Wallace in his hands-on workshop as he explores some of the South's most iconic flavors through the lens of a skillful, adoring outsider.
    11:30am - 12:45pm
    Savory
    Hands-on
    The Voracious Vegetarian Plate
    Sean Baker of Verbena - San Francisco, CA
    With San Francisco as his backyard, Verbena Chef Sean Baker is freer than most to explore the depths of vegetarian and vegan cuisine. In his hands-on workshop, attendees will learn how to compose elegant vegetarian dishes from the ground up, working with Baker to assemble plates anchored by alternative center-of-the-plate proteins, from California walnuts and legumes to hearty grains.
    2pm - 2:45pm
    Savory
    The Iron Chef Takes Chicago
    Masaharu Morimoto
    Hisanobu Osaka of Japonais - Chicago, IL
    With nine restaurants spanning the globe and an international knife-brandishing brand, Chef Masaharu Morimoto set his sites on restaurant number 10 in the heart of Chi-town: beloved Japonais. Along with Chef de Cuisine Hisanobu Osaka, Morimoto will bring his characteristically fun, East melds with West style to the ICC main stage, demonstrating dishes from Japonais by Morimoto and breaking down a fish like only an Iron Chef can.
    2:45pm - 3:30pm
    Savory
    Ode to Offal and Honest Cooking
    Jamie Bissonnette of Toro - Boston, MA
    There are few products that capture a chef's heart and imagination quite like bloody, potent offal. On the main stage, Toro and Coppa Chef Jamie Bissonnette will get straight to the guts of cooking all manner of offal—from pork to poultry and seafood—showing off time-honored techniques and bright pairings that balance their inherent richness.
    3:30pm - 4:15pm
    Savory
    The New Nordic Cuisine of Iceland
    Gunnar Karl Gíslason of Dill - Reykjavík, Iceland
    Five years ago, with the opening of Dill in Reykjavík, Chef Gunnar Karl Gíslason helped convince his countrymen and fellow chefs of the virtues of Iceland’s native, rare, and wild foods. At this year’s ICC, he’ll share the flavors of his homeland on the main stage, expressing ingredients through the lens of new Nordic cooking and connecting New York (for a moment) with Iceland’s stark landscape, indigenous products, and chef-driven revolution.
    4:30pm - 5:15pm
    Savory
    Spice Names a Place
    Ana Sortun of Oleana - Cambridge, MA
    Mediterranean spice blends vary by region and country, by city, neighborhood, and family—yielding the type of cultural nuance promised by few other ingredients. Chef Ana Sortun has devoted a professional lifetime to unlocking the transporting power of spices from her kitchen at Oleana in Boston. Join this chef-master of the Mediterranean on the main stage as she brings to life the places, people, and food defined by spice.
    5:15pm - 6pm
    Savory
    The Origins of a Global Pasta Takeover
    Michael White of Altamarea Restaurant Group - New York, NY
    Jared Gadbaw of Vaucluse - New York, NY
    Gordon Finn of Ristorante Morini - New York, NY
    In the beginning, there was Alto, then Marea, a New York kitchen led by Michael White and a band of chefs who would go on to launch the unstoppable Altamarea Group, which runs more than a dozen restaurants in Istanbul, Tokyo, London, and New York. Alongside Chefs de Cuisine Gordon Finn and Jared Gadbaw, White will demonstrate the pastas he’s known for and the leadership required to run a global restaurant group.
    Tue, October 28
    10am - 11:15am
    Savory
    Hands-on
    Exploring New Terrine
    Nicholas Elmi of Laurel - Philadelphia, PA
    A good terrine is the best excuse to indulge in liver, fat, and meat. A great terrine is a chef’s calling card. Such is the case for Chef Nicholas Elmi—alumni of classic French kitchens in New York, Paris, and Philadelphia. In his hands-on workshop, attendees will help assemble some of the modern, reconceived terrines Elmi serves at his restaurant, Laurel, including his signature foie gras and cocoa terrine.
    10am - 11:15am
    Savory
    Hands-on
    Translating Childhood Flavors and Memories
    Shaun Hergatt of Juni - New York, NY
    Memory is a driving force for Chef Shaun Hergatt’s cuisine at NYC’s Juni. In his hands-on workshop, Hergatt will take one of his favorite childhood confections—the Cherry Ripe candy bar—and transform it into an elegant, savory amuse bouche, courtesy of foie gras, cherry gelée, and potent micro greens. As attendees make Juni’s signature dish, they’ll learn how to translate taste memory into modern, conceptual dishes.
    11:30am - 12:45pm
    Savory
    Hands-on
    Conceptual Kiwi
    Matt Lambert of The Musket Room - New York, NY
    Chef Matt Lambert is cooking refined, personal food 8,989 miles from the country that inspires it: New Zealand. At the helm of The Musket Room in NYC, Lambert exerts the kind of nuanced technique that brings out the best in Kiwi products. Join Lambert in a hands-on exploration of place, building dishes that are striking, complex, and true to the heart (and home) of the chef who conceived them.
    2pm - 2:45pm
    Savory
    Apples, Fire, and Helium
    Grant Achatz of Alinea - Chicago, IL
    In Grant Achatz's world, flavor can take any form, and in his main stage demonstration, he will examine two approaches to creating flavors and textures with the all-American apple, using the ancient combination of wood and fire, along with more modern techniques, such as sugars and compressed gas.
    2:45pm - 3:45pm
    Savory
    The New Peruvian Frontier
    Diego Muñoz Velasquez of Astrid y Gastón - Lima, Peru
    Jaime Pesaque of Mayta - Lima , Peru
    Dining in Peru is as much about theater as it is about eating, and a Peruvian chef is as much a history teacher and geography expert as he is master of cuisine. Join two of the country's most visionary chefs—Diego Muñoz of Astrid y Gastón and Jaime Pesaque of Mayta—as they demonstrate the new and dramatic heights of Peruvian cuisine through some of the country’s most distinct and humble ingredients: chiles, potatoes, and cuy.
    3:45pm - 4:30pm
    Savory
    All or Nothing Mexico
    Enrique Olvera of Cosme - New York, NY
    At Pujol, Enrique Olvera launched Mexican food onto the modern global table, giving an entire nation and a generation of chefs new-found inspiration and national pride. In 2014, Olvera will open up shop in New York City with Cosme. He'll bring his latest venture to the ICC main stage, demonstrating dishes that are true to Mexico—and, ultimately, as Mexican as Olvera.
    4:30pm - 5:15pm
    Savory
    Roots, Memories, and Creation
    Joan Roca of El Celler de Can Roca - Girona, Spain
    Welcome to the inner depths of innovation at El Celler de Can Roca, where Chef Joan Roca and his dream team of brothers seek out culinary inspiration in color, science, emotions, tradition, geography, memory, and more. Through a series of dishes, Roca will share the creative processes that unleash freedom, flavor, and the spirit of Catalan at one of the world's premier restaurants—and soon pop-up restaurants around the world.
    Pastry
    Sun, October 26
    10am - 11:15am
    Pastry
    Hands-on
    La Dolce Biga: Techniques with an Italian Starter
    Matt Tinder of The Restaurant at Meadowood - St. Helena, CA
    If you think you know poolish, meet biga, her Italian cousin who’s responsible for the breadth of risen Italian pastries and breads. Join Meadowood Pastry Chef Matt Tinder in his hands-on workshop as he introduces biga in all her versatile glory—from holiday panettone and bread-basket-ready ciabatta to intricate pastries for plated desserts.
    11:30am - 12:45pm
    Pastry
    Hands-on
    Pâtisserie: From Boutique to Plate
    William Werner of Craftsman and Wolves - San Francisco, CA
    San Francisco Pastry Chef William Werner is just as interested in breaking the mold as he is mastering it. And in his hands-on workshop, he’ll show attendees how to perfect jewel-box forms, domes, and other molded shapes that are show-ready for the pastry case and dessert plate. In Werner’s world, form follows flavor, and attendees will have the chance to make (and eat) their own fall-inspired coconut tarts.
    4:45pm - 5:30pm
    Pastry
    Palm Sugar Meringues and the Rebirth of Room4Dessert
    Will Goldfarb of Room4Dessert - Ubud, Bali
    From the wild, lush landscape of Bali, Pastry Chef Will Goldfarb is harkening back to the roots of pastry, starting at its sugar-fueled foundation. In his main stage demonstration he'll take pastry full circle, making palm sugar from native Balinese tree sap, whipping together a low-sugar, high-pH meringue, and composing a plated dessert worthy of a relaunched Room4Dessert.
    Mon, October 27
    11:30am - 12:45pm
    Pastry
    Hands-on
    Proof, Boil, Bake: The Montreal Bagel
    Noah Bernamoff of Black Seed Bagels - New York, NY
    Dianna Daoheung of Black Seed Bagels - New York, NY
    When New Yorkers line up to eat a Canadian import, it’s kind of big deal. Expanding on his wildly successful Mile End Delicatessen and Mile End Sandwich, Restaurateur Noah Bernamoff recently introduced NYC to the wood-fired, honey-embued, slight-of-size, and scrumptious Montreal bagel. Get your hands dirty alongside Bernamoff and Head Baker Dianna Daoheung as they shape, boil, and bake the hottest bagels in town.
    Tue, October 28
    11:30am - 12:45pm
    Pastry
    Hands-on
    Steal Everything: Finding Your Voice Through the Work of Others
    Dana Cree of Blackbird - Chicago, IL
    As a young pastry chef, Dana Cree’s bookshelves sagged under the weight of her cookbook collection. She borrowed recipes, and her desserts offered more than a nod to some of the greats: Pierre Hermé, Sherry Yard, Emily Luchetti, Claudia Flemming. In her hands-on workshop Cree will share her evolutionand reveal how constant learning and shameless sampling can grow, with time, into a distinctive style.
    Beverage
    Sun, October 26
    11:30am - 12:45pm
    Beverage
    Wine
    The New and “Alternative" Side of California Wine
    Rajat Parr of Mina Group - San Francisco, CA
    Kissing a California red is no longer like licking a two by four. Fruit forward, ostentatious, high-alcohol reds are out. In increasing numbers, Golden State vintners are taking a less weighty approach to winemaking, yielding a new generation of bright, zingy, snappy wines, with fruit that nose its place and refreshing acidity. This is not your mother’s Napa. Join Rajat Parr to explore the New-New World, where roots are going deeper, harvest is earlier, and wild yeasts are welcome.
    1:30pm - 3:30pm
    Beverage
    Wine
    5th Annual Somm Slam: Day 1
    Josh Thomsen of Agricola - Princeton, NJ
    Fred Dexheimer of Winebow - Somerville, MA
    Sharpen your corkscrews, Day 1 kicks off with the first round of five somms answering rapid-fire questions in front of an all-somm audience and judging panel. After showing off their nerdiest wine knowledge in the most jargon-y wine-speak possible, Chef Josh Thomsen of Agricola will present a dish to pair. Then the race is on to the wine cellar to make the best selection and return to the audience of peers and judges to sell, sell, sell. The five somms who display the most poise and knowledge in defending their pairing will move on to Day 2.
    4pm - 5pm
    Beverage
    Mixology
    Behind the Phone Booth: Techniques at PDT
    Jeff Bell of PDT - New York, NY
    In four years, Jeff Bell went from barback to head bartender and, now, manager of one of the country’s most influential cocktail bars: PDT. He’s traveled the world with PDT, as well as Diageo, teaching skills and sharing ideas. His lightning quick mixing and philosophical understanding of mixology, combined with his earnest, egoless approach to customer service make him a deep well of bartender know-how. Learn the techniques and tips from one of bartending’s best.
    Mon, October 27
    10am - 11:30am
    Beverage
    Tasting Workshop
    Tasting the Tapas Pantry
    Katie Button of Cúrate - Asheville, NC
    César Saldaña of Regulating Council DO Sherry - Jerez de la Frontera, Cádiz
    María Becerra of Interaceituna, the Inter-professional Association for Olives from Spain - Sevilla, Andalusia
    Tapas are as rooted in ritual and tradition as they are in the distinct Spanish ingredients that serve as their building blocks. Taste alongside Sherry vinegar and olive experts—César Saldaña, Maria Becerra, Annie Sibonney, respectively—as they shine a light on the terroir and processes that make these iconic Spanish ingredients so distinct. Then experience the transformation from raw ingredient to refined dish through the culinary handiwork of Cúrate's Chef Katie Button.
    11:30am - 12:45pm
    Beverage
    The Blueprint: Building a Wine Program with Swagger
    Robert Bohr of Charlie Bird - New York, NY
    Ryan Hardy of Charlie Bird - New York, NY
    Grant Reynolds of Charlie Bird - New York, NY
    If Biggie on the playlist and boombox art are any indication, the team at Charlie Bird is having fun. And they just so happen to be pouring esoteric juice and serving dynamic food, while they’re at it. Join Wine Director Robert Bohr, Sommelier Grant Reynolds, and Chef Ryan Hardy for a food and wine pairing workshop with swagger, and learn the secrets behind Charlie Bird’s baller insider status.
    1:30pm - 3pm
    Beverage
    Wine
    5th Annual Somm Slam: Day 2
    Jason Dady of Tre Trattoria - San Antonio, TX
    Fred Dexheimer of Winebow - Somerville, MA
    Day 2 gets cut-throat quickly. We’ll see who bleeds wine with a blind tasting that immediately cuts one competitor.The remaining four somms will be grilled on esoteric wine trivia, with only the top three moving on and plunging into two more rounds of pairings—this time the dishes are prepared by Chef Jason Dady of San Antonio’s Umai Mi. The somm with the biggest (wine-soaked) brain, best palette, and that little extra on-the-floor magic will win the day, saboring the 5th Annual Somm Slam title and bragging rights for a year.
    4:15pm - 5:15pm
    Beverage
    Mixology
    Concepts, Cocktails, and Menu Development with the Bon Vivants
    Scott Baird of Trick Dog - San Francisco, California
    Josh Harris of Trick Dog - San Francisco, California
    Pantone colors, a record album, astrological signs, and a San Francisco tourist map: These aren’t just inspiration for the cocktail menus at Trick Dog. They are the menus. Developing artful lists for their home base, along with bar programs across the globe, Bartenders Scott Baird and Josh Harris have re-written the book on writing menus. Come with shakers and creative bravado as you work through Trick Dog drinks from conception to pour.
    Tue, October 28
    10am - 11:15am
    Beverage
    Savory
    Cheese from Spain: Discover a Delicious and Profitable Bounty
    Max McCalman of MAXVOL, Inc. - New York, NY
    As cheese continues to trend as a revenue generator in specialty foods, Spanish cheese is experiencing robust growth as diners seek distinct flavors and high quality. Author, Maître Fromager, and Sommelier Max McCalman will lead chefs through a tasting to discover the distinctive cheeses of Spain—from Manchego and Idiazabal to Garrotxa and beyond. McCalman will share Spanish wine pairings, along with tips and tales on how to boost the bottom line while satisfying patrons through Spanish cheese and wine sales.
    11:30am - 12:45pm
    Beverage
    Wine
    Garnacha’s Personality Crisis, Sybil in a Glass
    Doug Frost
    Ranging in styles from rosé to vin de garde, Garnacha isn’t even sure what to call itself. (Grenache seems to be the preferred nom de plume.) But this Spanish origin grape is responsible for wines light to massive in the Rhône Valley, Spain, Italy, and in many vineyards in the New World. What’s a sommelier to do? Blind taste them with Doug Frost MS, MW and decide for yourself what they ought to be.
    1:30pm - 2:30pm
    Beverage
    Mixology
    Booze, Brine, and Authenticity at Maison Premiere
    Managing Partner Maxwell Britten of The Django - New York, NY
    Maxwell Britten is the barmen behind Maison Premiere, Brooklyn’s cocktail temple that harkens back to that age of the oyster. He puts style and sincerity in every drink and he’ll be mixing superlative variations of Plymouth gin martinis to pair with specific oyster varieties. Get serious about spirits with seafood and join this trend-setting tippler as he combines his brand of libation with briny, brackish bivalves.
    3pm - 4pm
    Beverage
    Wine
    Dare to Pair: Costières de Nîmes and Charcuterie
    Alexander LaPratt of Atrium Dumbo - Brooklyn, NY
    Joshua Smith of New England Charcuterie - Waltham, MA
    Mutually bound by the laws and whims of lactic fermentation, wine and charcuterie have gone hand-in-hand-in-mouth for centuries. Join newly minted Master Sommelier Alexander LaPratt as he explores and pours the balanced, fruit-forward wines of Costières de Nîmes—all matched with Old World-meets-New England Charcuterie from Chef Joshua Smith. Attendees will learn how to pair with and profit from a robust, wine-friendly charcuterie program.
    Business
    Sun, October 26
    10am - 11:15am
    Business
    The New Chef and a Call to Community
    Michael Chernow of Seamore's - New York, NY
    James Mark of north - Providence, RI
    Marcus Samuelsson of Marcus Samuelsson Group - New York, NY
    Will Blunt of StarChefs - Brooklyn, NY
    Chefs have the power to build community where they live and work, making their reputations and restaurants part of their cities. Michael Chernow did it with the generosity of time, money, and meatballs. James Mark opened two eateries while paying living wages and donating much of his time and salary to charitable causes. Marcus Samuelsson is as much a celebrity as philanthropist, and he’s integrated his community-minded ethos into the business model at Red Rooster. Join moderator Will Blunt for lessons on how to create community through good food and good works.
    Mon, October 27
    10am - 11:15am
    Business
    Bacon, Cheddar, Cheese: Turning a Restaurant Profit
    Kevin Boehm of Boka Restaurant Group - Chicago, IL
    Antoinette Bruno of StarChefs - Brooklyn, NY
    Mike Isabella of Mike Isabella Concepts - Washington, DC
    Mark Stone of Petrus International - New York, NY
    Failure is the norm and longevity is an anomaly in the restaurant business. But these chefs, business owners, and entrepreneurs have threaded the needle to achieve long-term success. Chicago Restaurateur Kevin Boehm has 10 chef-driven, profit-turning establishments. Chef Mike Isabella owns four money-making eateries in D.C. and New Jersey. Mark Stone manages Morimoto’s restaurants. Join the discussion, moderated by Antoinette Bruno, and glean insight from these experts on how to turn a restaurant profit. 

    10am - 11:15am
    Business
    No Filter: Shooting Food Photography
    Daniel Krieger
    Restaurant websites, Facebook, Instagram, Twitter, requests from journalists, and print publications. There are a millions of reasons chefs today need to be able to take good food photographs. But there’s no time to learn! Right? In his hands-on workshop, Photographer Daniel Krieger will guide attendees through the fundamentals of food photography (and what it takes to build a stellar Instagram presence).He’s shot with Michael White, Daniel Boulud, and Tom Colicchio, and now he’ll shoot with you.
    11:30am - 12:45pm
    Business
    How to Lead a Loyal Kitchen Tribe
    Kevin Brown of Lettuce Entertain You - Chicago, IL
    Spike Gjerde of Foodshed Group - Baltimore, MD
    David LeFevre of M.B. Post - Manhattan Beach, CA
    Adam Sachs of Saveur Magazine - New York, NY
    There are certain chefs who do more than inspire awe or rely on cult of personality to populate their kitchens. Some chefs take an authentic interest in their staff, forging not only mentor-protégé relationships, but also deep, honest human connections that create a lasting, loyal kitchen tribe. Do you want to be that kind of a chef? Then learn from the best: empire builders Kevin Brown, David LeFevre, and Spike Gjerde will engage in a lively discussion moderated by Saveur's newly minted editor-in-chief Adam Sachs.
    Tue, October 28
    10am - 11:15am
    Business
    Taking Up Residence: The New Hotel F&B Program
    David Morgan of Omni Dallas Hotel - Dallas, TX
    Brad Nelson of Marriott International, Inc. - Bethesda, MD
    Bryan Dillon of Station Casinos - Las Vegas, NV
    Hotel F&B programs are constantly transforming. Get the pulse of the industry with three authorities who run some of the largest operations in the country: Bryan Dillon, David Morgan, and Brad Nelson From revolving doors for exciting pop-ups to chef-driven restaurants with cuisine authentic to their regions, F&B programs are 86-ing the corporate, cookie-cutter mentality. As guests become more savvy, learn how hotels are staying ahead of the curve, and the important and expanding role of the chef.
    11:30am - 12:45pm
    Business
    Should America Ban Tipping?
    Amanda Cohen of Dirt Candy - New York, NY
    Dr. Michael Lynn of Cornell School of Hotel Administration - Ithaca, NY
    James Versocki of New York State Restaurant Association - New York, NY
    Elizabeth Gunnison Dunn of Esquire - New York, NY
    Race? Gender? Breast size? What determines the tip? Dirt Candy Chef and Eater Columnist Amanda Cohen thinks tipping is a devil’s bargain. New York Restaurant Association Representative James Versocki hold that tipping is essential to restaurants’ survival. Whether or not tipping is evil, Michael Lynn, professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, has the fact-based research to enlighten us all. Should tipping be banned? Should you advocate for or ban tipping at your restaurant? Join the discussion moderated by Journalist Elizabeth Dunn to learn the pros and cons and the reality of tipping from the leading experts.
    Products Fair
    Sun, October 26
    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Nicholas Elmi
    Nicholas Elmi of Laurel - Philadelphia, PA
    Rising Star Chef and "Top Chef" Winner Nicholas Elmi knows the power of understatement. His dishes, both humble and exotic, invite you in with subtlety and layering. Enter his exquisite culinary vision on day 1 of ICC at the Steelite International Pop-up.
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Shane Chartrand
    Shane Chartrand of River Cree Resort & Casino - Enoch, AB
    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.
    1pm - 2:30pm
    Products Fair
    EAT@ICC: Southern Food Cart Showcase
    Jason Alley of Comfort - Richmond, VA
    Brian Dunsmoor of The Ladies' Gunboat Society - Los Angeles, CA
    Robert Phalen of One Eared Stag - Atlanta, GA
    Nicole Rucker of Gjelina Take Away - Los Angeles, CA
    Kevin Sbraga of Kevin Sbraga Company - Philadelphia, PA
    Ready to get your grits on? Don't miss the EAT@ICC Southern Food Cart Showcase with five chefs from Los Angeles to Atlanta serving irresistable Southern victuals.
    Mon, October 27
    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Ryan McCaskey
    Ryan McCaskey of Acadia - Chicago, IL
    "Best Fine Dining," "Best New Restaurant," three stars from the Chicago Tribune—these are just some of the accolades heaped upon Chicago’s modern Acadia. Equal parts pastry and savory powerhouse, reserve a seat at Chef Ryan McCaskey's table for the day 2 of the Steelite International Pop-up.
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Dave Omar
    Dave Omar of Zinc - Edmonton, AB

    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.

    1pm - 2:30pm
    Products Fair
    EAT@ICC: Sandwich Food Cart Showcase
    Alvin Cailan of eggslut - Los Angeles, CA
    Damian Sansonetti of Blue Rooster Food Co. - Portland, ME
    Daniel Sauer of 7a Foods - Martha's Vineyard, MA
    Stuart Tracy of Butcher and Bee - Charleston, SC
    It's the best thing you'll eat between two buns. Chefs from across the country are bringing their flavor-packed sandwiches and burgers to the EAT@ICC Sandwich Showcase.
    6pm - 8:30pm
    Products Fair
    EAT@ICC: Rhode Island Showcase
    Jay Carr of The Eddy - Providence, RI
    Melissa Denmark of Gracie's - Providence, RI
    James Mark of north - Providence, RI
    Jake Rojas of Tallulah's - Seattle, WA
    Derek Wagner of Nicks on Broadway - Providence, RI
    It may be the smallest state in America, but the food and drink slingers in Rhode Island are putting out some big flavors. Don’t miss a sampling from some of the best of The Ocean State at this EAT@ICC Food Cart Showcase.
    6pm - 7:30pm
    Products Fair
    Mixology
    Congress Cocktail
    Scott Baird of Trick Dog - San Francisco, California
    Josh Harris of Trick Dog - San Francisco, California
    Jeff Bell of PDT - New York, NY
    Managing Partner Maxwell Britten of The Django - New York, NY
    Alan Walter of Loa at the International House Hotel - New Orleans, LA
    Tonia Guffey of Dram - New York, NY
    Jeffrey Hazell of Dram - New York, NY
    Sother Teague of Amor y Amargo - New York, NY
    Jillian Vose of The Dead Rabbit Grocery and Grog - New York, NY
    The party just starts after the sessions end. Snack on small plates fare drink cocktails from some of the country’s leading bartenders: Scott Baird and Josh Harris, Jeff Bell, Maxwell Britten, Tonia Guffey, Jeff Hazel, Jillian Vose, Sother Teague, and Alan Walter.
    Tue, October 28
    11am - 2:10pm
    Products Fair
    EAT@ICC with Chef Brad Smoliak
    Brad Smoliak of KITCHEN - Edmonton, AB

    The Festival City is bringing the party to Brooklyn! Carouse with the kings of Canadian cooking at the EAT@ICC Edmonton Food Cart Showcase.

    11am - 2:10pm
    Products Fair
    Steelite Pop-up with Chef Niki Nakayama
    Niki Nakayama of n/naka - Los Angeles, CA
    Sozai o Mamoru means “to protect an ingredient” in Japanese. Niki Nakayama does this with elegance, sophistication, and fierceness at her kaiseki restaurant n/naka. On day 3 of ICC, Nakayama will bring n/naka from Los Angeles to the Steelite International Pop-up at ICC.
    1pm - 2:30pm
    Products Fair
    EAT@ICC: NYC Food Cart Showcase
    Joe Isidori of Black Tap Craft Burgers & Beer - New York, NY
    Aaron Lefkove and Andy Curtin of Littleneck - Brooklyn, NY
    Mike Poiarkoff of Vinegar Hill House - Brooklyn, NY
    Evan Hanczor of Egg - Brooklyn, NY
    Joseph "JJ" Johnson of The Cecil - New York, NY
    When in New York, eat local. The EAT@ICC NYC Food Cart Showcase brings together some of our favorite chefs and restaurants from ICC's host city.