10th Annual StarChefs International Chefs Congress Schedule

    VIEW BY DAY
    Sun, October 25
    Mon, October 26
    Tue, October 27
    VIEW BY SECTION
    Main Stage
    Savory
    Pastry
    Beverage
    Business
    Products Fair
    * Click presentation titles for more details
    Sun, October 25
    10am - 11:15am
    Savory
    Hands-on
    Simplicity Refined: Techniques from Bâtard
    Markus Glocker of Bâtard - New York, NY

    Markus Glocker’s résumé exemplifies fine dining—at its finest. In his hands-on workshop, Glocker will take attendees on a journey from his Austrian roots to his modern TriBeCa restaurant, Bâtard, stripping away excess to reveal the core of elegant cuisine. 

    10am - 11:15am
    Savory
    Hands-on
    Full-on Fermentation
    Bryce Shuman of Betony - New York, NY
    Eamon Rockey of Betony - New York, NY

    Fermentation penetrates every elegant inch of the menu at Betony—from the savory side, courtesy of Chef Bryce Shuman, to the cocktail program from General Manager Eamon Rockey. In their hands-on workshop, attendees harness Alto-Shaam technology to refine the funk in vinegars, charcuterie, pickles, and more.

    10am - 11:15am
    Business
    Art of the Deal
    Mark Stone of Petrus International - New York, NY
    Hilda Staples of Bryan Voltaggio Family of Restaurants - Frederick, MD
    Marcus Samuelsson of Marcus Samuelsson Group - New York, NY
    Richie Nakano

    What does a good restaurant deal look like? More importantly, how can you spot a bad (really bad) restaurant deal? If you want to open your own restaurant, you can’t afford to miss this panel with Mark Stone, the man who made Morimoto restaurants a global reality; Hilda Staples, who runs some of Mid-Atlantic's most successful restaurants; Marcus Samuelsson (no intro needed); and San Francisco’s Richie Nakano, who’s bouncing back from signing a shitty contract.

    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Daniela Soto-Innes
    Daniela Soto-Innes of Cosme - New York, NY

    Daniela Soto-Innes and her food are magnetic, and the menu at Cosme is a reflection of her travels, mentors, and Mexican heritage. Experience her Art of Presentation tasting on Day 1 of ICC and experience of New York City’s most exciting restaurants.

    11:30am - 12:45pm
    Pastry
    Hands-on
    Genetics, Origin, and Process: Understanding Chocolate
    Michael Laiskonis of Institute of Culinary Education - New York, NY

    A deeper, more nuanced understanding of chocolate awaits. Join Pastry Chef Michael Laiskonis to explore the impact of varietal, origin, and processing on a finished chocolate—how it tastes and, ultimately, how it’s best used. Attendees will assemble bonbons alongside Laiskonis, pairing distinct chocolate flavor profiles with fillings that complement or contrast with the chocolate base. 

    11:30am - 12:45pm
    Savory
    Hands-on
    Making a Buck from Chuck
    Kari Underly of Muscolo Meat Academy - Chicago, IL

    Take the mystery out of the square cut chuck in Kari Underly’s hands-on butchery workshop. She’ll go from primal to subprimal, talk cooking methods, and explore different “grill-able” cuts to add to the menu. Build upon your chuck sensory palate, and leave with a few hidden gems you’ll be proud to share with your customers.

    11:30am - 12:45pm
    Beverage
    Wine
    Esoterica: Lists on the Fringe
    Julie Dalton of Wit & Wisdom - Baltimore, MD
    Brent Kroll of Neighborhood Restaurant Group - Alexandria, VA

    Somms Julie Dalton and Brent Kroll are teaming up at ICC this year to introduce you to your new favorite wine—one with a little cool-kid-cache. They’re bringing in lesser-known producers from under-explored regions (Uruguay, Greece, South Africa, and beyond) that will add intrigue and value to your wine list. 

    11:30am - 12:45pm
    Business
    Make Your HACCP Happen
    Joshua Smith of New England Charcuterie - Waltham, MA
    Greg Biggers of Chestnut Provisions at Sofitel Water Tower - Chicago, IL
    Thomas Collaro of United States Department of Agriculture - Waltham, MA
    Susan Isberg of United States Department of Agriculture - Waltham, MA

    HACCP plans are serious, time-consuming, and tedious. But once you complete one (and follow its protocols), you can cure, ferment, and sous vide to your heart’s content. In this panel, you’ll learn from two chefs who use HACCP as a necessary means to unleash their creativity. Josh Smith (New England Charcuterie) and Greg Biggers (Sofitel Chicago) will be joined by the USDA’s own Thomas Collaro and Susan Isberg to help you overcome the pitfalls of achieving HACCP status.

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Hot Diggity Dog
    Benjamin Thompson of The Rock Barn - Arrington, VA
    Matt Gennuso of Wurst Kitchen - Providence, RI
    Andrew Ticer of Hog & Hominy - Memphis, TN
    Michael Hudman of Hog & Hominy - Memphis, TN
    Phillip Gilmour of Hi Hello - Brooklyn, NY
    Bill Kim of Belly Shack - Chicago, IL

    Hot dog, hot dog, hot diggity dog! This year’s EAT@ICC kicks off with StarChefs’ favorite cased meats in America. Bringing the buns this year are Chefs Benjamin Thompson (The Rock Barn), Matt Gennuso (Wurst Kitchen), Andrew Ticer and Michael Hudman (Porcellino’s), Phillp Gilmour (Hi Hello), and Bill Kim (Belly Shack).

    1pm - 2pm
    Beverage
    Mixology
    Souped Up Slushies
    TJ Lynch of Mother's Ruin - New York, NY

    There’s nothing easier, breezier, or more fun than slurping on a spiked slushy. Making a good frozen drink, with its integrity and ABV intact, is another story. Learn how you can bring banging slushies to your bar with the king of freeze, TJ Lynch, whose team at Mother’s Ruin has mastered more than 300 slushy recipes.

    2:30pm - 3:15pm
    Main Stage
    From minibar to Beefsteak
    José Andrés of minibar by josé andrés - Washington, D.C.

    Superstar Chef José Andrés returns to the ICC Main Stage to present the latest techniques and concepts from Think Food Group, a family of restaurants that now spans the country and gamut of cuisine. From his modern flagship minibar to the group’s new, vegetable-focused Beefsteak, the “what’s next” of the industry begins and flourishes under the direction of Andrés. 

    2:30pm - 3:30pm
    Beverage
    Mixology
    Flight of the Piscos
    Juan Coronado of The Pour Group - New York, NY

    You’ll go so far beyond the pisco sour in a tasting workshop with bartender and spirits champion Juan Coronado. Learn about the great eight grapes (Quebranta, Italia, Negra Criolla, Torontel, Mollar, Moscatel, Uvina, Albillathat) that give Peruvian piscos their character, and how best to mix and match with each nuanced spirit.

    3:15pm - 4pm
    Main Stage
    The Case for American Seafood
    Barton Seaver of Healthy and Sustainable Food Program at The Center for Health and the Global Environment - South Freeport, ME
    Tory McPhail of Commander's Palace - New Orleans, Louisiana

    Which fish are safe? What are the most sustainable species? Who are the right fishermen and fisheries to source from? Would it be easier to just serve pork than wade through the madness? Chef, author, and sustainability advocate Barton Seaver and Gulf seafood guru Tory McPhail have (at least some of) the answers, and they begin with American seafood. Join Seaver and McPhail on the Main Stage as they makes the case for putting more seafood on the table.

    4pm - 5pm
    Main Stage
    Building on Tradition: “Sudado” and the Corn of Peru
    Hector Solis of Fiesta - Lima, Peru
    Virgilio Martínez of Central Restaurante - Lima, Peru

    Modern Peruvian cuisine is built on an ancient foundation, and its practitioners are servants to a deep and shared heritage. On the ICC Main Stage, two of Peru’s most respected chefs, Virgilio Martínez and Hector Solis, will mine the potential of their heritage—specifically native corn and sudado, a traditional fish stew. Solis will tackle a full-flavored, traditional version of sudado, and Martínez will go hyper-modern, applying his philosophy of altitude-based cuisine to the humble dish. 

    5pm - 5:45pm
    Main Stage
    Collaboration Kitchen
    Gavin Kaysen of Spoon and Stable - Minneapolis, MN

    Learn how to build a crew to be reckoned with. Gavin Kaysen’s Minneapolis restaurant, Spoon and Stable, runs on creative fuel of collaboration. On the ICC Main Stage, Kaysen and a sous chef will take you behind the scenes of their well oiled kitchen and demonstrate how to foster leadership through station ownership, dish conception, menu development.  

    Mon, October 26
    10am - 11:15am
    Savory
    Hands-on
    Submerged: Next Level Sous Vide Cooking
    Shola Olunloyo of Studio Kitchen - Philadelphia, PA

    If all you’ve done is wade in the shallow end of sous vide cooking, get ready for a deep dive into advanced techniques. In his hands-on workshop, Studio Kitchen’s Shola Olunloyo will give attendees the tools they need to elevate, optimize, and expand their sous vide skills.

    10am - 11:15am
    Beverage
    Art of Coffee Harmonization
    Fred Dexheimer of Standard Foods - Raleigh, NC

    Coffee blends—with their aromas, terroir, acidity, and bitterness—have all the nuances 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.

    10am - 11:15am
    Business
    Careers Beyond the Traditional Kitchen
    Benjamin Thompson of The Rock Barn - Arrington, VA
    Jill Conklin of Salt Block 8 - New York, NY
    Jennifer Cox of Levy Restaurants - Chicago, IL
    Bridget McManus-McCall of Nestle - New York, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY

    We’re all addicted to this crazy, rewarding, merit-based industry, but a life on the line isn’t for everyone. Meet four chefs who have chosen career paths in consulting, corporate cheffing, butchering, and managing F&B for pro-sports stadiums. In this business panel, you’ll learn about the challenges and benefits of stepping out of a restaurant kitchen while staying wholly immersed in the industry we love.

    10am - 11:15am
    Savory
    Hands-on
    Don’t Bin It, $pin It: By-Product Utilization
    David Bazirgan of Dirty Habit - San Francisco, CA

    Waste reduction is so hot right now. Really. If you’re not turning your scraps into a flying-off-the-pass Thursday night special, then you’re behind the times (and probably running high food costs). In this hands-on workshop, Dirty Habit Chef David Bazirgan will give you the tips and techniques you need to transform trim, peelings, and odd bits into delicious, cost-effective dishes. 

    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Mattie McGhee
    Matthew McGhee of RANGE - Washington, D.C.

    At RANGE, Matthew McGhee lives and breathes flavor. And on Day 2 of ICC, he’ll bring his deliberate, playful (bordering on mischievous) dishes to the Art of Presentation Pop-up.  

    11:30am - 12:45pm
    Pastry
    Hands-on
    Flour Power: Possibilities in the Gluten-free Kitchen
    Monica Glass of Stephen Starr Events and Catering - Philadelphia, PA
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA

    Learn the finer points and particles of gluten-free baking with the Ideas in Food duo Aki Kamozawa and Alex Talbot, along with Monica Glass, who just so happens to be equal parts celiac and badass pastry chef. Kamozawa and Talbot will discuss the building blocks and flour blends essential to gluten-free pastry, and Glass will elevate the basics into a fine-dining-worthy composed dessert.

    11:30am - 12:45pm
    Savory
    Hands-on
    Rabbit, the Other Other White Meat
    Tory Miller of Estrellón - Madison, WI

    Do you really know rabbit? In his hands-on workshop, Chef Tory Miller will take the rabbit on a cross-cultural culinary journey through Korea, France, and Spain. Attendees will learn how to break down and transform their formerly furry friends into delicious, culturally rooted dishes.

    11:30am - 12:45pm
    Business
    How to Pay Your Cooks $15/Hour
    Christine Cikowski of Honey Butter Fried Chicken - Chicago, IL
    Josh Kulp of Honey Butter Fried Chicken - Chicago, IL
    Tom Douglas of Tom Douglas Restaurant Group - Seattle, WA
    James Mallios of Amali - New York, NY
    Rachel Yang of Joule - Seattle, WA
    Will Blunt of StarChefs.com - Brooklyn, NY

    There’s no avoiding it. The $15 minimum wage is coming to your city. This business panel brings together chefs and hospitality head-honchos from across the country to discuss why and how they’ve spent more on employee wages—all while earning a profit. Tune in to find out how you can increase wages, morale, and the success of your business.

    11:30am - 12:45pm
    Beverage
    Wine
    There’s Something About Sherry
    Talia Baiocchi of PUNCH - New York, NY
    Ashley Santoro of The Standard - New York, NY

    It’s been a good five years for Sherry, an industry favorite that’s finally made its way into the hearts and palates of your guests. No small thanks to Talia Baiocchi, who literally wrote the book on Sherry. Along with Sommelier Ashley Santoro, Baiocchi will lead a tasting workshop on the varietals and nuances of this golden, 3,000-year-old Spanish tradition.

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Hey, Asia!
    Angus An of Maenam - Vancouver, BC
    Phuket Thongsodchareondee of Cake Thai Kitchen - Miami, FL
    Seng Luangrath of Thip Khao - Washington, D.C.
    Gabe Rosen of Biwa - Portland, OR
    Michael Gulotta of MoPho - New Orleans, LA

    For all you chefs out there who don’t have three weeks to backpack and jetset across Asia, we’re bringing the continent (or at least part of it) to EAT@ICC. Representing Thailand are Angus An (Maenam) and Phuket "Cake" Thongsodcharoendee (Cake Thai Kitchen). Laos is in the house with Seng Luangrath (Thip Khao). Japanese cravings will be sated by Gabe Rosen (Biwa), and a mash-up of Vietnam via New Orleans will come courtesy of Mike Gulotta (MoPho). 

    1pm - 3pm
    Beverage
    Competition
    6th Annual Somm Slam: Day 1
    Fred Dexheimer of Standard Foods - Raleigh, NC
    Evan Hennessey of Stages at One Washington - Dover, NH

    Sharpen your corkscrews! Day 1 kicks off with 10 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 Evan Hennessey of Stages at One Washington 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.

    2pm - 2:45pm
    Main Stage
    At the Fore of American Cuisine
    Larry Forgione of Conservatory for American Food Studies - St. Helena, CA
    Marc Forgione of Marc Forgione - New York, NY

    Together on the ICC Main Stage, Chefs Larry Forgione and Marc Forgione will explore the roots and future of farm-to-table cooking in America. They’ll present side-by-side venison dishes that chronicle the evolution of the American palate through a single bloodline. 

    2:45pm - 3:30pm
    Main Stage
    Madrid, Updated
    Mario Sandoval of Coque - Madrid, Spain

    Mario Sandoval is forging a new identity for cuisine in Madrid, and he’s celebrating it on the ICC Main Stage. At 26, Sandoval (a student of Gallego, Arzak, and Adrià) was the youngest chef ever to receive a Michelin star for his cooking at Coque, just outside of Spain’s capital. In the years since, he has pushed to develop a style that is wholly indebted to its home region, one that’s rooted in tradition and terroir.

    3:30pm - 4:15pm
    Main Stage
    Moods. Quique Dacosta.
    Quique Dacosta of Quique Dacosta - Dénia, Spain

    Valencian Chef Quique Dacosta is a flag-bearer for the modern, molecular, multi-sensory dining that put Spanish cuisine on the map. In his return to the ICC Main Stage, Dacosta will demonstrate his techno-emotional cooking with a focus on the fleeting flora and fauna of Valencia. 

    3:30pm - 4:30pm
    Beverage
    Mixology
    Negroni with the O.G. Homies
    Eben Freeman of AvroKO - New York, NY
    Jim Meehan of Mixography, Inc. - Portland, OR
    Toby Maloney of The Violet Hour - Chicago, IL
    Katie Stipe of Grand Army - Brooklyn, NY
    Nacho Jimenez of The Daily - New York, NY
    Jeff Bell of PDT - New York, NY
    James Beck of Patterson House - Nashville, TN
    Natasha David of Nitecap - New York, NY

    Drop the mic. Just not into one of the eight negronis you’re drinking. For this tasting workshop, AvroKO’s Eben Freeman has assembled some of bartending’s O.G. homies (Jim Meehan, Toby Maloney, Katie Stipe) to mix their favorite riffs on the classic combo of Campari, gin, and vermouth. For good measure, their protegees (Nacho Jimenez, Jeff Bell, James Beck, and Natasha David) will throw down their own versions. Out.

    4:15pm - 5pm
    Main Stage
    Thoughts, Notes, and Recipes from a Chef-driven Pastry Shop
    William Werner of Craftsman and Wolves - San Francisco, CA

    Pastry William Werner is going full-stop, expanding his brand of modern, chef-driven pastry on the West Coast. What’s the secret sauce behind Craftsman and Wolves? Find out on the ICC Main Stage as Werner presents the desserts and philosophies behind one of America’s most exciting pastry shops. 

    4:30pm - 5:30pm
    Business
    Technology (App)lied: The Power of Technology in Your Kitchen


    Technology is changing the way we eat. And we're not talking about your nifty new blast chiller or combi oven. We're talking tablets, apps, and POS, inventory, and distribution systems that are revolutionizing the way restaurants do business, collect data, and relate to the customer. Union Square Hospitality's Lauren Hobbs will moderate a panel of industry leaders—Nik Kundra of Partender, Na'ama Moran of Sourcery, and Jack Serfass of Uptown Network—for an in depth discussion of how adopting new technologies can transform your business and affect your bottom line.

    5:15pm - 6pm
    Main Stage
    Inside Semilla
    José Ramírez-Ruiz of Semilla - Brooklyn, NY
    Pam Yung of Semilla - Brooklyn, NY

    Instead of the characteristic graffiti, one-year-old Semilla brought Michelin stardust to a block just off the less-than-sparkling Williamsburg Bridge bus depot in Brooklyn. It would be easier to get seats at a Mets World Series game than at the short counters of this new wave veg temple. Luckily, there are 450 seats at the ICC Main Stage where Chefs José Ramírez-Ruiz and Pam Yung will present the story behind the food at America's hottest restaurant.              

    6pm - 8pm
    Products Fair
    Mixology
    Congress Cocktail
    Jeff Bell of PDT - New York, NY
    Jim Meehan of Mixography, Inc. - Portland, OR
    Toby Maloney of The Violet Hour - Chicago, IL
    James Beck of Patterson House - Nashville, TN
    Eben Freeman of AvroKO - New York, NY
    Nacho Jimenez of The Daily - New York, NY
    Katie Stipe of Grand Army - Brooklyn, NY
    Natasha David of Nitecap - New York, NY
    TJ Lynch of Mother's Ruin - New York, NY
    Talia Baiocchi of PUNCH - New York, NY
    Derek Brown of Drink Company - Washington, D.C.

    The Main Stage ends and the par-tay begins. Gnosh on small plates and get your drink on with cocktails from some of the country’s leading bartenders: Jeff Bell, Jim Meehan, Toby Maloney, James Beck, Eben Freeman, Nacho Jimenez, Katie Stipe, Natasha David,  TJ Lynch, Talia Baiocchi, Derek Brown, and many more. 

    6pm - 8pm
    Products Fair
    Art of Presentation Pop-up with John daSilva
    John daSilva of Spoke - Somerville, MA

    Chef John daSilva uses bold spices to wake up the Northeast’s pantry at Spoke in Somerville, Massachusetts. During this year’s Congress Cocktail, he’s taking over the Art of Presentation Pop-up with one of his spice-laced, whimsical small plates. 

    Tue, October 27
    10am - 11:15am
    Pastry
    Hands-on
    The Chocolate Cake of Your Dreams
    Kriss Harvey of The Bazaar by José Andrés - Los Angeles, CA

    Did someone say cake? In his hands-on workshop, Pastry Chef Kriss Harvey will help expand your repertoire to include the chocolate cake of your dreams—one that’s beautiful (thanks to precise mold work and finishing), decadent (courtesy of a trio of Valrhona chocolates), and irresistible (guests just can’t say no). 

    10am - 11:15am
    Savory
    Hands-on
    Spaghetti West Coast
    Matthew Accarrino of SPQR - San Francisco, CA
    Jenn Louis of Lincoln Restaurant - Portland, OR

    Roll deep. Roll often. Roll your pasta skills forward with two of the West Coast’s primo pasta makers: Portland’s Jenn Louis and San Fran’s Matt Accarino. Attendees will work on rustic frascarelli, plump dumplings, and smoked doughs in this flour-filled, hands-on workshop. 

    10am - 11:15am
    Business
    Photography
    Food Photography, a Journey
    Evan Sung of Evan Sung Photography - Brooklyn, NY

    Evan Sung works well with others. He has collaborated on cookbooks with Alex Stupak, Paul Liebrandt, Michael White, and Ruth Reichl. And at this year’s International Chefs Congress, he’ll shoot dishes from Senagalese Chef Pierre Thiam, his latest partner in the dance of photographer and chef. Bring your iPhone or DSLR to shoot alongside him.

    10:30am - 1pm
    Main Stage
    Competition
    6th Annual Vitamix Challenge
    Sam Mason of OddFellows - Brooklyn, NY
    Alexander Smalls of Harlem Jazz Enterprises - New York, NY
    Bryan Voltaggio of RANGE - Washington, D.C.
    Courtney Weyl of Manresa - Los Gatos, CA
    Adam Wilson of Vitamix - Cleveland, OH

    Ready, set, blend! Six finalists will compete in this year's 6th Annual Vitamix Challenge—a one-of-a-kind blend-off that showcases the versatility and power of the Vitamix blender. The grand prize winner will receive The Ultimate Vitamix Package. Who will determine the winner? Judges Sam Mason, Alexander Smalls, Bryan Volaggio, Vitamix’s own Adam Wilson, and last year’s blending champion Courtney Weyl.

    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Chef Lee Wolen
    Lee Wolen of Boka - Chicago, IL

    Lee Wolen has soigné in spades, and he’ll be sharing it on Day 3 of the Art of Presentation Pop-up. An Eleven Madison Park alum, who now helms Chicago’s landmark restaurant Boka, Wolen will serve attendees his brand of subtle, finessed cuisine. 

    11:30am - 12:45pm
    Pastry
    Hands-on
    CVap for Sweets
    Rachel Sundet of State Park - Cambridge, MA

    Pastry Chef Rachel Sundet has commandeered her Cambridge restaurant’s CVap for her own sweet purposes: silky custards, steamed puddings, and light-as-air cheesecakes. In this hands-on workshop, Sundet will show attendees how to fully flex the power of steam in the pastry kitchen.

    11:30am - 12:45pm
    Savory
    Hands-on
    Plate Your Own Ode to the Michel Bras Salad
    Mourad Lahlou of Mourad - San Francisco, CA

    It’s a dish that has inspired careers and awoken creative urges. It’s been studied, replicated, and exalted. It’s Michel Bras’ Gargouillou. In the spirit of Open Source Cooking, Chef Mourad Lahlou is bringing a choc-full-of-micros, Moroccan-inspired mise-en-place to his hands-on workshop, where attendees will prepare and plate their own ode to the most famous salad in the world. 

    11:30am - 12:45pm
    Beverage
    Wine
    See, Smell, Sip, Spit: What Is It?
    Geoff Kruth of GuildSomm - Petaluma , CA

    Explore two wine regions with Geoff Kruth, a Master Sommelier and the fearless leader of a little organization known as the Guild of Sommeliers. Put your palates to the test as Kruth pours wines from … well, we can’t say. What we can tell you is that by the end of the workshop, you’ll have a much deeper understanding of two exciting regions.

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Fermentation Funk
    Andrew Whitcomb
    Ethan Pikas of Cellar Door Provisions - Chicago, IL
    Tony Bezsylko of Cellar Door Provisions - Chicago, IL
    Mina Pizarro of Juni - New York, NY
    Jeff Vance of Spur Gastropub - Seattle, WA
    Seth Sempere of Spur Gastropub - Seattle, WA
    Jessica Koslow of Sqirl - Los Angeles, CA

    How funky is your chicken? At Fermentation Funk day of EAT@ICC, even the fried chicken will be koji-fermented. These chefs will be bringing the best out of bacteria: Andrew Whitcomb (Colonie), Ethan Pikas and Tony Bezsylko (Cellar Door Provisions), Mina Pizzaro (Juni), Jeff Vance and Seth Sempere (Spur), and Jessica Koslow (Sqirl).

    1pm - 3pm
    Beverage
    Competition
    6th Annual Somm Slam: Day 2
    Fred Dexheimer of Standard Foods - Raleigh, NC
    Joseph Buenconsejo of Propect at Scribner's Catskill Lodge - Hunter, NY
    Rebecca Eichenbaum of Wassail - New York, NY

    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 Joseph Buenconsejo of NYC’s veggies-only Wassail. The somm with the biggest (wine-soaked) brain, best palate, and that little extra on-the-floor magic will win the day, saboring the 6th Annual Somm Slam title and bragging rights for a year.

    1pm - 2:15pm
    Savory
    Hands-on
    Break the Bank Paella
    Jose Garces of Garces Group - Philadelphia, PA

    Paella is tailor-made for the large format, family-style eating that’s sweeping American dining rooms at the moment. Learn how to put on the ultimate show (crispy socarrat included) with an uber-luxe, break-the-bank paella. Attendees will fire up pans alongside Iron Chef Jose Garces, who’ll bring the bling (and technique) to this Spanish classic.

    2pm - 2:45pm
    Main Stage
    Competition
    Ramen Battle
    Katsuya Fukushima of Daikaya - Washington, D.C.
    Richie Nakano
    Jamison Blankenship of Bar Chuko - Brooklyn, NY
    Youji Iwakura of Snappy Ramen - Somerville, MA
    Harold Jurado
    Mihoko Obunai of Mibo Ramen - Atlanta, GA
    Tim Cushman of O Ya - Boston, MA
    Adam Sachs of Saveur Magazine - New York, NY
    Wylie Dufresne of wd~50 - New York, NY
    Isao Yamada of Brushstroke - New York, NY

    Are you ready for your Main Stage debut? Yes, you! Noodles are going to fly in this year’s Ramen Battle that features five of the country’s most exciting ramen masters and their armies of ICC attendees. Sign up to join one of five ramen teams. You’ll spend Monday afternoon from 1pm to 3pm making a giant pot of ramen and serve it on the Main Stage on Tuesday to a cadre of high-level judges. Grab your knives and noodles, and join the ramen revolution.

    3pm - 3:45pm
    Main Stage
    Full Circle Kitchen
    Melissa Kelly of Primo - Rockland, ME

    Melissa Kelly is living the genuine, farm-to-table dream. She and her team raise animals, keep bees, and grow most of the produce for her James Beard Award-winning restaurant, Primo, in Rockland, Maine. On the Main Stage, Kelly will break down a heritage hog and pair the cuts with Italian pantry items that she uses to supplement the flora of Maine.

    3:45pm - 4:30pm
    Main Stage
    The RANGE and VOLT of Creative Synergy
    Bryan Voltaggio of RANGE - Washington, D.C.
    Graeme Ritchie of VOLT - Frederick, MD
    Matthew McGhee of RANGE - Washington, D.C.

    Three’s company, a crowd. It’s also a collaboration. When Mid-Atlantic restaurant maven Bryan Voltaggio and his point men Mattie McGhee and Graeme Ritchie get in the chef huddle, great things happen. They’ve learned how to harness the power of synergy to create some of the most exciting food in the country. Join the huddle on the ICC Main Stage.                      

    4:30pm - 5:15pm
    Main Stage
    Essential Cuisine on the Hudson
    Michel Bras of Bras - Laguiole, France

    This fall, the terroir of the Hudson Valley will have a new champion: Michel Bras, who’ll bring his legendary (and for one day only, Hudson-inspired) gargouillou salad to the ICC Main Stage. Witness first-hand as the naturalist mastermind presents on one of the world’s most iconic dishes and culinary careers. 

    Main Stage
    Sun, October 25
    2:30pm - 3:15pm
    Main Stage
    From minibar to Beefsteak
    José Andrés of minibar by josé andrés - Washington, D.C.

    Superstar Chef José Andrés returns to the ICC Main Stage to present the latest techniques and concepts from Think Food Group, a family of restaurants that now spans the country and gamut of cuisine. From his modern flagship minibar to the group’s new, vegetable-focused Beefsteak, the “what’s next” of the industry begins and flourishes under the direction of Andrés. 

    3:15pm - 4pm
    Main Stage
    The Case for American Seafood
    Barton Seaver of Healthy and Sustainable Food Program at The Center for Health and the Global Environment - South Freeport, ME
    Tory McPhail of Commander's Palace - New Orleans, Louisiana

    Which fish are safe? What are the most sustainable species? Who are the right fishermen and fisheries to source from? Would it be easier to just serve pork than wade through the madness? Chef, author, and sustainability advocate Barton Seaver and Gulf seafood guru Tory McPhail have (at least some of) the answers, and they begin with American seafood. Join Seaver and McPhail on the Main Stage as they makes the case for putting more seafood on the table.

    4pm - 5pm
    Main Stage
    Building on Tradition: “Sudado” and the Corn of Peru
    Hector Solis of Fiesta - Lima, Peru
    Virgilio Martínez of Central Restaurante - Lima, Peru

    Modern Peruvian cuisine is built on an ancient foundation, and its practitioners are servants to a deep and shared heritage. On the ICC Main Stage, two of Peru’s most respected chefs, Virgilio Martínez and Hector Solis, will mine the potential of their heritage—specifically native corn and sudado, a traditional fish stew. Solis will tackle a full-flavored, traditional version of sudado, and Martínez will go hyper-modern, applying his philosophy of altitude-based cuisine to the humble dish. 

    5pm - 5:45pm
    Main Stage
    Collaboration Kitchen
    Gavin Kaysen of Spoon and Stable - Minneapolis, MN

    Learn how to build a crew to be reckoned with. Gavin Kaysen’s Minneapolis restaurant, Spoon and Stable, runs on creative fuel of collaboration. On the ICC Main Stage, Kaysen and a sous chef will take you behind the scenes of their well oiled kitchen and demonstrate how to foster leadership through station ownership, dish conception, menu development.  

    Mon, October 26
    2pm - 2:45pm
    Main Stage
    At the Fore of American Cuisine
    Larry Forgione of Conservatory for American Food Studies - St. Helena, CA
    Marc Forgione of Marc Forgione - New York, NY

    Together on the ICC Main Stage, Chefs Larry Forgione and Marc Forgione will explore the roots and future of farm-to-table cooking in America. They’ll present side-by-side venison dishes that chronicle the evolution of the American palate through a single bloodline. 

    2:45pm - 3:30pm
    Main Stage
    Madrid, Updated
    Mario Sandoval of Coque - Madrid, Spain

    Mario Sandoval is forging a new identity for cuisine in Madrid, and he’s celebrating it on the ICC Main Stage. At 26, Sandoval (a student of Gallego, Arzak, and Adrià) was the youngest chef ever to receive a Michelin star for his cooking at Coque, just outside of Spain’s capital. In the years since, he has pushed to develop a style that is wholly indebted to its home region, one that’s rooted in tradition and terroir.

    3:30pm - 4:15pm
    Main Stage
    Moods. Quique Dacosta.
    Quique Dacosta of Quique Dacosta - Dénia, Spain

    Valencian Chef Quique Dacosta is a flag-bearer for the modern, molecular, multi-sensory dining that put Spanish cuisine on the map. In his return to the ICC Main Stage, Dacosta will demonstrate his techno-emotional cooking with a focus on the fleeting flora and fauna of Valencia. 

    4:15pm - 5pm
    Main Stage
    Thoughts, Notes, and Recipes from a Chef-driven Pastry Shop
    William Werner of Craftsman and Wolves - San Francisco, CA

    Pastry William Werner is going full-stop, expanding his brand of modern, chef-driven pastry on the West Coast. What’s the secret sauce behind Craftsman and Wolves? Find out on the ICC Main Stage as Werner presents the desserts and philosophies behind one of America’s most exciting pastry shops. 

    5:15pm - 6pm
    Main Stage
    Inside Semilla
    José Ramírez-Ruiz of Semilla - Brooklyn, NY
    Pam Yung of Semilla - Brooklyn, NY

    Instead of the characteristic graffiti, one-year-old Semilla brought Michelin stardust to a block just off the less-than-sparkling Williamsburg Bridge bus depot in Brooklyn. It would be easier to get seats at a Mets World Series game than at the short counters of this new wave veg temple. Luckily, there are 450 seats at the ICC Main Stage where Chefs José Ramírez-Ruiz and Pam Yung will present the story behind the food at America's hottest restaurant.              

    Tue, October 27
    10:30am - 1pm
    Main Stage
    Competition
    6th Annual Vitamix Challenge
    Sam Mason of OddFellows - Brooklyn, NY
    Alexander Smalls of Harlem Jazz Enterprises - New York, NY
    Bryan Voltaggio of RANGE - Washington, D.C.
    Courtney Weyl of Manresa - Los Gatos, CA
    Adam Wilson of Vitamix - Cleveland, OH

    Ready, set, blend! Six finalists will compete in this year's 6th Annual Vitamix Challenge—a one-of-a-kind blend-off that showcases the versatility and power of the Vitamix blender. The grand prize winner will receive The Ultimate Vitamix Package. Who will determine the winner? Judges Sam Mason, Alexander Smalls, Bryan Volaggio, Vitamix’s own Adam Wilson, and last year’s blending champion Courtney Weyl.

    2pm - 2:45pm
    Main Stage
    Competition
    Ramen Battle
    Katsuya Fukushima of Daikaya - Washington, D.C.
    Richie Nakano
    Jamison Blankenship of Bar Chuko - Brooklyn, NY
    Youji Iwakura of Snappy Ramen - Somerville, MA
    Harold Jurado
    Mihoko Obunai of Mibo Ramen - Atlanta, GA
    Tim Cushman of O Ya - Boston, MA
    Adam Sachs of Saveur Magazine - New York, NY
    Wylie Dufresne of wd~50 - New York, NY
    Isao Yamada of Brushstroke - New York, NY

    Are you ready for your Main Stage debut? Yes, you! Noodles are going to fly in this year’s Ramen Battle that features five of the country’s most exciting ramen masters and their armies of ICC attendees. Sign up to join one of five ramen teams. You’ll spend Monday afternoon from 1pm to 3pm making a giant pot of ramen and serve it on the Main Stage on Tuesday to a cadre of high-level judges. Grab your knives and noodles, and join the ramen revolution.

    3pm - 3:45pm
    Main Stage
    Full Circle Kitchen
    Melissa Kelly of Primo - Rockland, ME

    Melissa Kelly is living the genuine, farm-to-table dream. She and her team raise animals, keep bees, and grow most of the produce for her James Beard Award-winning restaurant, Primo, in Rockland, Maine. On the Main Stage, Kelly will break down a heritage hog and pair the cuts with Italian pantry items that she uses to supplement the flora of Maine.

    3:45pm - 4:30pm
    Main Stage
    The RANGE and VOLT of Creative Synergy
    Bryan Voltaggio of RANGE - Washington, D.C.
    Graeme Ritchie of VOLT - Frederick, MD
    Matthew McGhee of RANGE - Washington, D.C.

    Three’s company, a crowd. It’s also a collaboration. When Mid-Atlantic restaurant maven Bryan Voltaggio and his point men Mattie McGhee and Graeme Ritchie get in the chef huddle, great things happen. They’ve learned how to harness the power of synergy to create some of the most exciting food in the country. Join the huddle on the ICC Main Stage.                      

    4:30pm - 5:15pm
    Main Stage
    Essential Cuisine on the Hudson
    Michel Bras of Bras - Laguiole, France

    This fall, the terroir of the Hudson Valley will have a new champion: Michel Bras, who’ll bring his legendary (and for one day only, Hudson-inspired) gargouillou salad to the ICC Main Stage. Witness first-hand as the naturalist mastermind presents on one of the world’s most iconic dishes and culinary careers. 

    Savory
    Sun, October 25
    10am - 11:15am
    Savory
    Hands-on
    Simplicity Refined: Techniques from Bâtard
    Markus Glocker of Bâtard - New York, NY

    Markus Glocker’s résumé exemplifies fine dining—at its finest. In his hands-on workshop, Glocker will take attendees on a journey from his Austrian roots to his modern TriBeCa restaurant, Bâtard, stripping away excess to reveal the core of elegant cuisine. 

    10am - 11:15am
    Savory
    Hands-on
    Full-on Fermentation
    Bryce Shuman of Betony - New York, NY
    Eamon Rockey of Betony - New York, NY

    Fermentation penetrates every elegant inch of the menu at Betony—from the savory side, courtesy of Chef Bryce Shuman, to the cocktail program from General Manager Eamon Rockey. In their hands-on workshop, attendees harness Alto-Shaam technology to refine the funk in vinegars, charcuterie, pickles, and more.

    11:30am - 12:45pm
    Savory
    Hands-on
    Making a Buck from Chuck
    Kari Underly of Muscolo Meat Academy - Chicago, IL

    Take the mystery out of the square cut chuck in Kari Underly’s hands-on butchery workshop. She’ll go from primal to subprimal, talk cooking methods, and explore different “grill-able” cuts to add to the menu. Build upon your chuck sensory palate, and leave with a few hidden gems you’ll be proud to share with your customers.

    2:30pm - 3:15pm
    Savory
    From minibar to Beefsteak
    José Andrés of minibar by josé andrés - Washington, D.C.

    Superstar Chef José Andrés returns to the ICC Main Stage to present the latest techniques and concepts from Think Food Group, a family of restaurants that now spans the country and gamut of cuisine. From his modern flagship minibar to the group’s new, vegetable-focused Beefsteak, the “what’s next” of the industry begins and flourishes under the direction of Andrés. 

    3:15pm - 4pm
    Savory
    The Case for American Seafood
    Barton Seaver of Healthy and Sustainable Food Program at The Center for Health and the Global Environment - South Freeport, ME
    Tory McPhail of Commander's Palace - New Orleans, Louisiana

    Which fish are safe? What are the most sustainable species? Who are the right fishermen and fisheries to source from? Would it be easier to just serve pork than wade through the madness? Chef, author, and sustainability advocate Barton Seaver and Gulf seafood guru Tory McPhail have (at least some of) the answers, and they begin with American seafood. Join Seaver and McPhail on the Main Stage as they makes the case for putting more seafood on the table.

    4pm - 5pm
    Savory
    Building on Tradition: “Sudado” and the Corn of Peru
    Hector Solis of Fiesta - Lima, Peru
    Virgilio Martínez of Central Restaurante - Lima, Peru

    Modern Peruvian cuisine is built on an ancient foundation, and its practitioners are servants to a deep and shared heritage. On the ICC Main Stage, two of Peru’s most respected chefs, Virgilio Martínez and Hector Solis, will mine the potential of their heritage—specifically native corn and sudado, a traditional fish stew. Solis will tackle a full-flavored, traditional version of sudado, and Martínez will go hyper-modern, applying his philosophy of altitude-based cuisine to the humble dish. 

    5pm - 5:45pm
    Savory
    Collaboration Kitchen
    Gavin Kaysen of Spoon and Stable - Minneapolis, MN

    Learn how to build a crew to be reckoned with. Gavin Kaysen’s Minneapolis restaurant, Spoon and Stable, runs on creative fuel of collaboration. On the ICC Main Stage, Kaysen and a sous chef will take you behind the scenes of their well oiled kitchen and demonstrate how to foster leadership through station ownership, dish conception, menu development.  

    Mon, October 26
    10am - 11:15am
    Savory
    Hands-on
    Submerged: Next Level Sous Vide Cooking
    Shola Olunloyo of Studio Kitchen - Philadelphia, PA

    If all you’ve done is wade in the shallow end of sous vide cooking, get ready for a deep dive into advanced techniques. In his hands-on workshop, Studio Kitchen’s Shola Olunloyo will give attendees the tools they need to elevate, optimize, and expand their sous vide skills.

    10am - 11:15am
    Savory
    Hands-on
    Don’t Bin It, $pin It: By-Product Utilization
    David Bazirgan of Dirty Habit - San Francisco, CA

    Waste reduction is so hot right now. Really. If you’re not turning your scraps into a flying-off-the-pass Thursday night special, then you’re behind the times (and probably running high food costs). In this hands-on workshop, Dirty Habit Chef David Bazirgan will give you the tips and techniques you need to transform trim, peelings, and odd bits into delicious, cost-effective dishes. 

    11:30am - 12:45pm
    Savory
    Hands-on
    Rabbit, the Other Other White Meat
    Tory Miller of Estrellón - Madison, WI

    Do you really know rabbit? In his hands-on workshop, Chef Tory Miller will take the rabbit on a cross-cultural culinary journey through Korea, France, and Spain. Attendees will learn how to break down and transform their formerly furry friends into delicious, culturally rooted dishes.

    2pm - 2:45pm
    Savory
    At the Fore of American Cuisine
    Larry Forgione of Conservatory for American Food Studies - St. Helena, CA
    Marc Forgione of Marc Forgione - New York, NY

    Together on the ICC Main Stage, Chefs Larry Forgione and Marc Forgione will explore the roots and future of farm-to-table cooking in America. They’ll present side-by-side venison dishes that chronicle the evolution of the American palate through a single bloodline. 

    2:45pm - 3:30pm
    Savory
    Madrid, Updated
    Mario Sandoval of Coque - Madrid, Spain

    Mario Sandoval is forging a new identity for cuisine in Madrid, and he’s celebrating it on the ICC Main Stage. At 26, Sandoval (a student of Gallego, Arzak, and Adrià) was the youngest chef ever to receive a Michelin star for his cooking at Coque, just outside of Spain’s capital. In the years since, he has pushed to develop a style that is wholly indebted to its home region, one that’s rooted in tradition and terroir.

    3:30pm - 4:15pm
    Savory
    Moods. Quique Dacosta.
    Quique Dacosta of Quique Dacosta - Dénia, Spain

    Valencian Chef Quique Dacosta is a flag-bearer for the modern, molecular, multi-sensory dining that put Spanish cuisine on the map. In his return to the ICC Main Stage, Dacosta will demonstrate his techno-emotional cooking with a focus on the fleeting flora and fauna of Valencia. 

    5:15pm - 6pm
    Savory
    Inside Semilla
    José Ramírez-Ruiz of Semilla - Brooklyn, NY
    Pam Yung of Semilla - Brooklyn, NY

    Instead of the characteristic graffiti, one-year-old Semilla brought Michelin stardust to a block just off the less-than-sparkling Williamsburg Bridge bus depot in Brooklyn. It would be easier to get seats at a Mets World Series game than at the short counters of this new wave veg temple. Luckily, there are 450 seats at the ICC Main Stage where Chefs José Ramírez-Ruiz and Pam Yung will present the story behind the food at America's hottest restaurant.              

    Tue, October 27
    10am - 11:15am
    Savory
    Hands-on
    Spaghetti West Coast
    Matthew Accarrino of SPQR - San Francisco, CA
    Jenn Louis of Lincoln Restaurant - Portland, OR

    Roll deep. Roll often. Roll your pasta skills forward with two of the West Coast’s primo pasta makers: Portland’s Jenn Louis and San Fran’s Matt Accarino. Attendees will work on rustic frascarelli, plump dumplings, and smoked doughs in this flour-filled, hands-on workshop. 

    11:30am - 12:45pm
    Savory
    Hands-on
    Plate Your Own Ode to the Michel Bras Salad
    Mourad Lahlou of Mourad - San Francisco, CA

    It’s a dish that has inspired careers and awoken creative urges. It’s been studied, replicated, and exalted. It’s Michel Bras’ Gargouillou. In the spirit of Open Source Cooking, Chef Mourad Lahlou is bringing a choc-full-of-micros, Moroccan-inspired mise-en-place to his hands-on workshop, where attendees will prepare and plate their own ode to the most famous salad in the world. 

    1pm - 2:15pm
    Savory
    Hands-on
    Break the Bank Paella
    Jose Garces of Garces Group - Philadelphia, PA

    Paella is tailor-made for the large format, family-style eating that’s sweeping American dining rooms at the moment. Learn how to put on the ultimate show (crispy socarrat included) with an uber-luxe, break-the-bank paella. Attendees will fire up pans alongside Iron Chef Jose Garces, who’ll bring the bling (and technique) to this Spanish classic.

    2pm - 2:45pm
    Savory
    Competition
    Ramen Battle
    Katsuya Fukushima of Daikaya - Washington, D.C.
    Richie Nakano
    Jamison Blankenship of Bar Chuko - Brooklyn, NY
    Youji Iwakura of Snappy Ramen - Somerville, MA
    Harold Jurado
    Mihoko Obunai of Mibo Ramen - Atlanta, GA
    Tim Cushman of O Ya - Boston, MA
    Adam Sachs of Saveur Magazine - New York, NY
    Wylie Dufresne of wd~50 - New York, NY
    Isao Yamada of Brushstroke - New York, NY

    Are you ready for your Main Stage debut? Yes, you! Noodles are going to fly in this year’s Ramen Battle that features five of the country’s most exciting ramen masters and their armies of ICC attendees. Sign up to join one of five ramen teams. You’ll spend Monday afternoon from 1pm to 3pm making a giant pot of ramen and serve it on the Main Stage on Tuesday to a cadre of high-level judges. Grab your knives and noodles, and join the ramen revolution.

    3:45pm - 4:30pm
    Savory
    The RANGE and VOLT of Creative Synergy
    Bryan Voltaggio of RANGE - Washington, D.C.
    Graeme Ritchie of VOLT - Frederick, MD
    Matthew McGhee of RANGE - Washington, D.C.

    Three’s company, a crowd. It’s also a collaboration. When Mid-Atlantic restaurant maven Bryan Voltaggio and his point men Mattie McGhee and Graeme Ritchie get in the chef huddle, great things happen. They’ve learned how to harness the power of synergy to create some of the most exciting food in the country. Join the huddle on the ICC Main Stage.                      

    4:30pm - 5:15pm
    Savory
    Essential Cuisine on the Hudson
    Michel Bras of Bras - Laguiole, France

    This fall, the terroir of the Hudson Valley will have a new champion: Michel Bras, who’ll bring his legendary (and for one day only, Hudson-inspired) gargouillou salad to the ICC Main Stage. Witness first-hand as the naturalist mastermind presents on one of the world’s most iconic dishes and culinary careers. 

    Pastry
    Sun, October 25
    11:30am - 12:45pm
    Pastry
    Hands-on
    Genetics, Origin, and Process: Understanding Chocolate
    Michael Laiskonis of Institute of Culinary Education - New York, NY

    A deeper, more nuanced understanding of chocolate awaits. Join Pastry Chef Michael Laiskonis to explore the impact of varietal, origin, and processing on a finished chocolate—how it tastes and, ultimately, how it’s best used. Attendees will assemble bonbons alongside Laiskonis, pairing distinct chocolate flavor profiles with fillings that complement or contrast with the chocolate base. 

    Mon, October 26
    11:30am - 12:45pm
    Pastry
    Hands-on
    Flour Power: Possibilities in the Gluten-free Kitchen
    Monica Glass of Stephen Starr Events and Catering - Philadelphia, PA
    Aki Kamozawa and H. Alexander Talbot of Ideas in Food - Levittown, PA

    Learn the finer points and particles of gluten-free baking with the Ideas in Food duo Aki Kamozawa and Alex Talbot, along with Monica Glass, who just so happens to be equal parts celiac and badass pastry chef. Kamozawa and Talbot will discuss the building blocks and flour blends essential to gluten-free pastry, and Glass will elevate the basics into a fine-dining-worthy composed dessert.

    4:15pm - 5pm
    Pastry
    Thoughts, Notes, and Recipes from a Chef-driven Pastry Shop
    William Werner of Craftsman and Wolves - San Francisco, CA

    Pastry William Werner is going full-stop, expanding his brand of modern, chef-driven pastry on the West Coast. What’s the secret sauce behind Craftsman and Wolves? Find out on the ICC Main Stage as Werner presents the desserts and philosophies behind one of America’s most exciting pastry shops. 

    Tue, October 27
    10am - 11:15am
    Pastry
    Hands-on
    The Chocolate Cake of Your Dreams
    Kriss Harvey of The Bazaar by José Andrés - Los Angeles, CA

    Did someone say cake? In his hands-on workshop, Pastry Chef Kriss Harvey will help expand your repertoire to include the chocolate cake of your dreams—one that’s beautiful (thanks to precise mold work and finishing), decadent (courtesy of a trio of Valrhona chocolates), and irresistible (guests just can’t say no). 

    11:30am - 12:45pm
    Pastry
    Hands-on
    CVap for Sweets
    Rachel Sundet of State Park - Cambridge, MA

    Pastry Chef Rachel Sundet has commandeered her Cambridge restaurant’s CVap for her own sweet purposes: silky custards, steamed puddings, and light-as-air cheesecakes. In this hands-on workshop, Sundet will show attendees how to fully flex the power of steam in the pastry kitchen.

    Beverage
    Sun, October 25
    11:30am - 12:45pm
    Beverage
    Wine
    Esoterica: Lists on the Fringe
    Julie Dalton of Wit & Wisdom - Baltimore, MD
    Brent Kroll of Neighborhood Restaurant Group - Alexandria, VA

    Somms Julie Dalton and Brent Kroll are teaming up at ICC this year to introduce you to your new favorite wine—one with a little cool-kid-cache. They’re bringing in lesser-known producers from under-explored regions (Uruguay, Greece, South Africa, and beyond) that will add intrigue and value to your wine list. 

    1pm - 2pm
    Beverage
    Mixology
    Souped Up Slushies
    TJ Lynch of Mother's Ruin - New York, NY

    There’s nothing easier, breezier, or more fun than slurping on a spiked slushy. Making a good frozen drink, with its integrity and ABV intact, is another story. Learn how you can bring banging slushies to your bar with the king of freeze, TJ Lynch, whose team at Mother’s Ruin has mastered more than 300 slushy recipes.

    2:30pm - 3:30pm
    Beverage
    Mixology
    Flight of the Piscos
    Juan Coronado of The Pour Group - New York, NY

    You’ll go so far beyond the pisco sour in a tasting workshop with bartender and spirits champion Juan Coronado. Learn about the great eight grapes (Quebranta, Italia, Negra Criolla, Torontel, Mollar, Moscatel, Uvina, Albillathat) that give Peruvian piscos their character, and how best to mix and match with each nuanced spirit.

    Mon, October 26
    10am - 11:15am
    Beverage
    Art of Coffee Harmonization
    Fred Dexheimer of Standard Foods - Raleigh, NC

    Coffee blends—with their aromas, terroir, acidity, and bitterness—have all the nuances 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.

    11:30am - 12:45pm
    Beverage
    Wine
    There’s Something About Sherry
    Talia Baiocchi of PUNCH - New York, NY
    Ashley Santoro of The Standard - New York, NY

    It’s been a good five years for Sherry, an industry favorite that’s finally made its way into the hearts and palates of your guests. No small thanks to Talia Baiocchi, who literally wrote the book on Sherry. Along with Sommelier Ashley Santoro, Baiocchi will lead a tasting workshop on the varietals and nuances of this golden, 3,000-year-old Spanish tradition.

    1pm - 3pm
    Beverage
    Competition
    6th Annual Somm Slam: Day 1
    Fred Dexheimer of Standard Foods - Raleigh, NC
    Evan Hennessey of Stages at One Washington - Dover, NH

    Sharpen your corkscrews! Day 1 kicks off with 10 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 Evan Hennessey of Stages at One Washington 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.

    3:30pm - 4:30pm
    Beverage
    Mixology
    Negroni with the O.G. Homies
    Eben Freeman of AvroKO - New York, NY
    Jim Meehan of Mixography, Inc. - Portland, OR
    Toby Maloney of The Violet Hour - Chicago, IL
    Katie Stipe of Grand Army - Brooklyn, NY
    Nacho Jimenez of The Daily - New York, NY
    Jeff Bell of PDT - New York, NY
    James Beck of Patterson House - Nashville, TN
    Natasha David of Nitecap - New York, NY

    Drop the mic. Just not into one of the eight negronis you’re drinking. For this tasting workshop, AvroKO’s Eben Freeman has assembled some of bartending’s O.G. homies (Jim Meehan, Toby Maloney, Katie Stipe) to mix their favorite riffs on the classic combo of Campari, gin, and vermouth. For good measure, their protegees (Nacho Jimenez, Jeff Bell, James Beck, and Natasha David) will throw down their own versions. Out.

    Tue, October 27
    11:30am - 12:45pm
    Beverage
    Wine
    See, Smell, Sip, Spit: What Is It?
    Geoff Kruth of GuildSomm - Petaluma , CA

    Explore two wine regions with Geoff Kruth, a Master Sommelier and the fearless leader of a little organization known as the Guild of Sommeliers. Put your palates to the test as Kruth pours wines from … well, we can’t say. What we can tell you is that by the end of the workshop, you’ll have a much deeper understanding of two exciting regions.

    1pm - 3pm
    Beverage
    Competition
    6th Annual Somm Slam: Day 2
    Fred Dexheimer of Standard Foods - Raleigh, NC
    Joseph Buenconsejo of Propect at Scribner's Catskill Lodge - Hunter, NY
    Rebecca Eichenbaum of Wassail - New York, NY

    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 Joseph Buenconsejo of NYC’s veggies-only Wassail. The somm with the biggest (wine-soaked) brain, best palate, and that little extra on-the-floor magic will win the day, saboring the 6th Annual Somm Slam title and bragging rights for a year.

    Business
    Sun, October 25
    10am - 11:15am
    Business
    Art of the Deal
    Mark Stone of Petrus International - New York, NY
    Hilda Staples of Bryan Voltaggio Family of Restaurants - Frederick, MD
    Marcus Samuelsson of Marcus Samuelsson Group - New York, NY
    Richie Nakano

    What does a good restaurant deal look like? More importantly, how can you spot a bad (really bad) restaurant deal? If you want to open your own restaurant, you can’t afford to miss this panel with Mark Stone, the man who made Morimoto restaurants a global reality; Hilda Staples, who runs some of Mid-Atlantic's most successful restaurants; Marcus Samuelsson (no intro needed); and San Francisco’s Richie Nakano, who’s bouncing back from signing a shitty contract.

    11:30am - 12:45pm
    Business
    Make Your HACCP Happen
    Joshua Smith of New England Charcuterie - Waltham, MA
    Greg Biggers of Chestnut Provisions at Sofitel Water Tower - Chicago, IL
    Thomas Collaro of United States Department of Agriculture - Waltham, MA
    Susan Isberg of United States Department of Agriculture - Waltham, MA

    HACCP plans are serious, time-consuming, and tedious. But once you complete one (and follow its protocols), you can cure, ferment, and sous vide to your heart’s content. In this panel, you’ll learn from two chefs who use HACCP as a necessary means to unleash their creativity. Josh Smith (New England Charcuterie) and Greg Biggers (Sofitel Chicago) will be joined by the USDA’s own Thomas Collaro and Susan Isberg to help you overcome the pitfalls of achieving HACCP status.

    Mon, October 26
    10am - 11:15am
    Business
    Careers Beyond the Traditional Kitchen
    Benjamin Thompson of The Rock Barn - Arrington, VA
    Jill Conklin of Salt Block 8 - New York, NY
    Jennifer Cox of Levy Restaurants - Chicago, IL
    Bridget McManus-McCall of Nestle - New York, NY
    Antoinette Bruno of StarChefs.com - Brooklyn, NY

    We’re all addicted to this crazy, rewarding, merit-based industry, but a life on the line isn’t for everyone. Meet four chefs who have chosen career paths in consulting, corporate cheffing, butchering, and managing F&B for pro-sports stadiums. In this business panel, you’ll learn about the challenges and benefits of stepping out of a restaurant kitchen while staying wholly immersed in the industry we love.

    11:30am - 12:45pm
    Business
    How to Pay Your Cooks $15/Hour
    Christine Cikowski of Honey Butter Fried Chicken - Chicago, IL
    Josh Kulp of Honey Butter Fried Chicken - Chicago, IL
    Tom Douglas of Tom Douglas Restaurant Group - Seattle, WA
    James Mallios of Amali - New York, NY
    Rachel Yang of Joule - Seattle, WA
    Will Blunt of StarChefs.com - Brooklyn, NY

    There’s no avoiding it. The $15 minimum wage is coming to your city. This business panel brings together chefs and hospitality head-honchos from across the country to discuss why and how they’ve spent more on employee wages—all while earning a profit. Tune in to find out how you can increase wages, morale, and the success of your business.

    4:30pm - 5:30pm
    Business
    Technology (App)lied: The Power of Technology in Your Kitchen


    Technology is changing the way we eat. And we're not talking about your nifty new blast chiller or combi oven. We're talking tablets, apps, and POS, inventory, and distribution systems that are revolutionizing the way restaurants do business, collect data, and relate to the customer. Union Square Hospitality's Lauren Hobbs will moderate a panel of industry leaders—Nik Kundra of Partender, Na'ama Moran of Sourcery, and Jack Serfass of Uptown Network—for an in depth discussion of how adopting new technologies can transform your business and affect your bottom line.

    Tue, October 27
    10am - 11:15am
    Business
    Photography
    Food Photography, a Journey
    Evan Sung of Evan Sung Photography - Brooklyn, NY

    Evan Sung works well with others. He has collaborated on cookbooks with Alex Stupak, Paul Liebrandt, Michael White, and Ruth Reichl. And at this year’s International Chefs Congress, he’ll shoot dishes from Senagalese Chef Pierre Thiam, his latest partner in the dance of photographer and chef. Bring your iPhone or DSLR to shoot alongside him.

    Products Fair
    Sun, October 25
    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Daniela Soto-Innes
    Daniela Soto-Innes of Cosme - New York, NY

    Daniela Soto-Innes and her food are magnetic, and the menu at Cosme is a reflection of her travels, mentors, and Mexican heritage. Experience her Art of Presentation tasting on Day 1 of ICC and experience of New York City’s most exciting restaurants.

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Hot Diggity Dog
    Benjamin Thompson of The Rock Barn - Arrington, VA
    Matt Gennuso of Wurst Kitchen - Providence, RI
    Andrew Ticer of Hog & Hominy - Memphis, TN
    Michael Hudman of Hog & Hominy - Memphis, TN
    Phillip Gilmour of Hi Hello - Brooklyn, NY
    Bill Kim of Belly Shack - Chicago, IL

    Hot dog, hot dog, hot diggity dog! This year’s EAT@ICC kicks off with StarChefs’ favorite cased meats in America. Bringing the buns this year are Chefs Benjamin Thompson (The Rock Barn), Matt Gennuso (Wurst Kitchen), Andrew Ticer and Michael Hudman (Porcellino’s), Phillp Gilmour (Hi Hello), and Bill Kim (Belly Shack).

    Mon, October 26
    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Mattie McGhee
    Matthew McGhee of RANGE - Washington, D.C.

    At RANGE, Matthew McGhee lives and breathes flavor. And on Day 2 of ICC, he’ll bring his deliberate, playful (bordering on mischievous) dishes to the Art of Presentation Pop-up.  

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Hey, Asia!
    Angus An of Maenam - Vancouver, BC
    Phuket Thongsodchareondee of Cake Thai Kitchen - Miami, FL
    Seng Luangrath of Thip Khao - Washington, D.C.
    Gabe Rosen of Biwa - Portland, OR
    Michael Gulotta of MoPho - New Orleans, LA

    For all you chefs out there who don’t have three weeks to backpack and jetset across Asia, we’re bringing the continent (or at least part of it) to EAT@ICC. Representing Thailand are Angus An (Maenam) and Phuket "Cake" Thongsodcharoendee (Cake Thai Kitchen). Laos is in the house with Seng Luangrath (Thip Khao). Japanese cravings will be sated by Gabe Rosen (Biwa), and a mash-up of Vietnam via New Orleans will come courtesy of Mike Gulotta (MoPho). 

    6pm - 8pm
    Products Fair
    Mixology
    Congress Cocktail
    Jeff Bell of PDT - New York, NY
    Jim Meehan of Mixography, Inc. - Portland, OR
    Toby Maloney of The Violet Hour - Chicago, IL
    James Beck of Patterson House - Nashville, TN
    Eben Freeman of AvroKO - New York, NY
    Nacho Jimenez of The Daily - New York, NY
    Katie Stipe of Grand Army - Brooklyn, NY
    Natasha David of Nitecap - New York, NY
    TJ Lynch of Mother's Ruin - New York, NY
    Talia Baiocchi of PUNCH - New York, NY
    Derek Brown of Drink Company - Washington, D.C.

    The Main Stage ends and the par-tay begins. Gnosh on small plates and get your drink on with cocktails from some of the country’s leading bartenders: Jeff Bell, Jim Meehan, Toby Maloney, James Beck, Eben Freeman, Nacho Jimenez, Katie Stipe, Natasha David,  TJ Lynch, Talia Baiocchi, Derek Brown, and many more. 

    6pm - 8pm
    Products Fair
    Art of Presentation Pop-up with John daSilva
    John daSilva of Spoke - Somerville, MA

    Chef John daSilva uses bold spices to wake up the Northeast’s pantry at Spoke in Somerville, Massachusetts. During this year’s Congress Cocktail, he’s taking over the Art of Presentation Pop-up with one of his spice-laced, whimsical small plates. 

    Tue, October 27
    11am - 2pm
    Products Fair
    Art of Presentation Pop-up with Chef Lee Wolen
    Lee Wolen of Boka - Chicago, IL

    Lee Wolen has soigné in spades, and he’ll be sharing it on Day 3 of the Art of Presentation Pop-up. An Eleven Madison Park alum, who now helms Chicago’s landmark restaurant Boka, Wolen will serve attendees his brand of subtle, finessed cuisine. 

    12:30pm - 2pm
    Products Fair
    EAT@ICC: Fermentation Funk
    Andrew Whitcomb
    Ethan Pikas of Cellar Door Provisions - Chicago, IL
    Tony Bezsylko of Cellar Door Provisions - Chicago, IL
    Mina Pizarro of Juni - New York, NY
    Jeff Vance of Spur Gastropub - Seattle, WA
    Seth Sempere of Spur Gastropub - Seattle, WA
    Jessica Koslow of Sqirl - Los Angeles, CA

    How funky is your chicken? At Fermentation Funk day of EAT@ICC, even the fried chicken will be koji-fermented. These chefs will be bringing the best out of bacteria: Andrew Whitcomb (Colonie), Ethan Pikas and Tony Bezsylko (Cellar Door Provisions), Mina Pizzaro (Juni), Jeff Vance and Seth Sempere (Spur), and Jessica Koslow (Sqirl).