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Congress Cocktail at the 2012 StarChefs.com International Chefs Congress - New York, NY

  • Katsuya Fukushima, Tristan Willey and Dave Arnold at Congress Cocktail
  • Tristan Willey of Booker and Dax - New York, NY
  • Dave Arnold of Booker and Dax muddles mint with liquid nitrogen
  • Mint Julep with Maker's Mark by Dave Arnold of Booker and Dax - New York, NY
  • Congress Cocktail
  • Red Light Cinema performs in the rafters
  • Gaz Regan makes his Finger-stirred Negroni with Campari, Beefeater Gin, Sweet Vermouth, and Orange Twist
  • Miguel Aranda makes the Havana Vinki Blueberry Mojito and The Polyester Punch
  • Richard Blais and Samantha Knox
  • Peru booth during Congress Cocktail
  • Georgian Wines
  • Congress Cocktail
  • Kelley Slagle of Cocktail Kingdom and Lynnette Marrero of Drinksat6
  • Concord Battle Ground: Plymouth Gin, Concord Grape Shrub, and Simple Syrup by Kelley Slage of Cocktail Kingdom - New York, NY
  • Lynnette Marrero of Drinksat6 pours the Autumn Sweater: Barrilito Three Star, Ginger Shrub, Apple Cider, Angostura Bitters, and Perrier
  • Autumn Sweater: Barrilito Three Star, Ginger Shrub, Apple Cider, Angostura Bitters, and Perrier by Lynnette Marrero of Drinksat6 - New York, NY
  • Chef Brandon Baltzley of Crux at the Waring booth
  • Chef Brandon Baltzley of Crux at the Waring booth
  • Callie Speer and Philip Speer
  • Jeff Bell of PDT - New York, NY
  • Absolut Vodka Dry Martini by Jeff Bell of PDT - New York, NY
  • Sous Chef Aaron Gottesman and Chef Jennifer Carroll of Concrete Blonde - New York, NY
  • Chef Jennifer Carroll and Sous Chef Aaron Gottesman of Concrete Blonde - New York, NY
  • Smoked Striper Sandwich, Horseradish Pickles, and Garlic Chips by Jennifer Carroll of Concrete Blonde - New York, NY
  • Crabbie's Ginger Beer
  • Neal Bodenheimer and Kirk Estopinal of Bellocq - New Orleans, LA
  • Neal Bodenheimer and Kirk Estopinal of Bellocq - New Orleans, LA
  • Bellocq's Cognac Cobbler: Cognac, Pineau de Charentres, Lemon Juice, Superfine Sugar, Bittermans Boston Bittahs, Lemon, Strawberry, Mint and Hibiscus by Neal Bodenheimer and Kirk Estopinal of Bellocq - New Orleans, LA
  • Chile at Congress Cocktail
  • Dave Wondrich makes attendees his Santiago Sour with Alto del Carmen Chilean Pisco, Chilean Cabernet Sauvignon, Lemon Juice, Orange Juice, and Simple Syrup
  • Santiago Sour with Alto del Carmen Chilean Pisco, Chilean Cabernet Sauvignon, Lemon Juice, Orange Juice, and Simple Syrup by Dave Wondrich of Esquire - New York, NY
  • Karin Stanley and Dave Wondrich
  • Angelo Sosa of Social Eatz - New York, NY
  • Korean-style Black Garlic Paella by Angelo Sosa of Social Eatz - New York, NY
  • Don Lee uses iSi to create Rapid-infused Chanterelle Gin, with Beefeater 24
  • Don Lee uses iSi to create Rapid-infused Chanterelle Gin, with Beefeater 24
  • Dickel Punch: George Dickel Whisky, Creme de Cassis, Sparkling Wine, Soda, Lemon Juice, and Sugar by Jeffrey Morgenthaler of Clyde Common - Portland, OR
  • Beckaly Franks serves Dickel Punch: George Dickel Whisky, Creme de Cassis, Sparkling Wine, Soda, Lemon Juice, and Sugar by Jeffrey Morgenthaler of Clyde Common - Portland, OR
  • ICC Presenter Plinio Sandalio and Pastry Chef Aja Cage of Salt in Baltimore
  • Richard Blais of The Spence - Atlanta, GA
  • Liquid Nitrogen Milkshake by Richard Blais of The Spence - Atlanta, GA
  • Liquid Nitrogen Milkshake by Richard Blais of The Spence - Atlanta, GA
  • Katzie Guy-Hamilton Grand Hyatt - New York, NY and Emily Bell of StarChefs.com
  • Baby Coconut Cake with Toasted Meringue by Katzie Guy-Hamilton Grand Hyatt - New York, NY
  • Congress Cocktail

2012 StarChefs.com International Chefs Congress Day 3 - New York, NY

  • Deep-fried Traditions: Montanara Pizza with Roberto Caporuscio and Antonio Starita of New York City's Don Antonio
  • Roberto Caporuscio and Antonio Starita demonstrate how to fry pizza dough in their workshop, Deep-fried Traditions: Montanara Pizza
  • Salvatore Martone of New York City's Four Seasons working on his sugar showpiece during the StarChefs.com International Pastry Competition
  • Jeffrey Steingarten looks at the underside of Jennifer Yee's showpiece in the StarChefs.com International Pastry Competition
  • Opening Restaurants for Change Business seminar with John Besh, Richard Grausman, Marcus Samuelsson, Sat Bains, and Will Blunt
  • John Besh talking about his non-profit work during the Opening Restaurants for Change Business seminar
  • Alexandre Gauthier building haricots verts and herb bundles during his workshop, The New French Guard
  • Alexandre Gauthier during The New French Guard workshop
  • New Orleans Mixologist Kirk Estopinal discusses tampering with the rules of drink making in Building in Building Upon Mixology
  • Bellocq's Cognac Cobbler from NOLA Mixologists Neal Bodenheimer and Kirk Estopinal in their workshop Building Upon Mixology
  • Côte-Rôtie, the Heart of the Rhône seminar with Michael Madrigale of New York City's Bar Boulud and Bould Sud
  • Pairing Côte-Rôtie wines with Damian Sansonetti's charcuterie in the seminar, Côte-Rôtie, the Heart of the Rhône
  • Damian Sansonetti plates charcuterie for the tasting seminar, Côte-Rôtie, the Heart of the Rhône
  • Chef Masaharu Morimoto presents Sushi Essentials with seafood including ÅŒra King Salmon
  • A typical Morimoto sushi tasting presented in his workshop, Sushi Essentials
  • Atera Chef Matt Lightner plates dishes for his Eat@ICC Savory Pop-up, presented by Jade Range and Meat & Livestock Australia
  • Atera Chef Matt Lightner plates feeds guests at his Eat@ICC Savory Pop-up, presented by Jade Range and Meat & Livestock Australia
  • Fried Tripe from Hillary Sterling's Eat@ICC A Voce Food Cart
  • New York Chef Missy Robbins presents pasta in Eggs, Flour, Water: The Pasta Equation
  • A Voce's Missy Robbins demonstrates various pasta forms by hand and with the Arcobaleno pasta extruder in her workshop, Eggs, Flour, Water: The Pasta Equation
  • The Peruvian Bounty, Modern and Ancient with Chef Marilú Madueño Martínez of Lima's Huaca Pucllana
  • Chef Marilú Madueño Martínez's causa samples in her workshop, The Peruvian Bounty, Modern and Ancient
  • Shell Up or Shell Out: Building Flavor with Lobster and Mussels with Patricia Yeo and Michael Reidt
  • Somm Slam Winner Mariya Kovacheva of Café Boulud in Palm Beach, FL
  • Susan Spicer sips John Besh's Louisiana Redfish Court Bouillon in their Main Stage demonstration, Guts, Glory, and the Gulf
  • Susan Spicer's Seafood Boudin with Head-on Louisiana Shrimp, plated on Front of the House plateware
  • Dave Wondrich presents Chilean Pisco: From Valley to Bottle to Bar
  • Taste, Memory, and Avant-garde Composition with Pastry Chef Angela Pinkerton of New York City's Eleven Madison Park
  • Attendees plate Eleven Madison Park desserts in Angela Pinkerton's workshop, Taste, Memory, and Avant-garde Composition
  • Not Just Desserts: The State of the Pastry Industry with Alex Stupak of Empéllon Cocina, Sam Mason of Empire Mayonnaise Co., Antoinette Bruno of StarChefs.com, Michael Laiskonis of ICE, Johnny Iuzzini of Sugar Fueled Inc., and Jordan Kahn of Red Medicine
  • Jose Duarte speaks during The Human Cost of Food: Chefs Supporting Farm Workers' Rights
  • Vitamix Challenge Judges Richard Blais, Ted Lee, Jodi Berg, Matt Lee, and Paul Qui
  • Chef Tyler Anderson during the Vitamix Challenge at the 2012 StarChefs.com International Chefs Congress
  • Chef Phillip Speer is announced winner of the 3rd Annual Vitamix Challenge. Pictured: Will Blunt of StarChefs.com, Jodi Berg of Vitamix, Chef Phillip Speer of Uchi, and StarChefs.com's Antoinette Bruno
  • Fresh Origins Herb Crystal Fennel is announced winner of the Innovator Awards in the Food and Beverage category. Pictured: Will Blunt of StarChefs.com, Morgan Tucker of M.Tucker, Winners David Sasuga and Kelly Sasuga of Fresh Origins, and Antoinette Bruno of StarChefs.com
  • Pastry finalists Aya Fukai, Jennifer Yee, and Salvatore Martone make their entrance on stageto hear the announcement for the winner of the 3rd Annual StarChefs.com International Pastry Competition.
  • Salvatore Martone wins the StarChefs.com Pastry Competition, presented by PreGel. Pictured: Antoinette Bruno of StarChefs.com, Pastry Chef Johnny Iuzzini, Frederic Monti of PreGel, Winner Salvatore Martone, PreGel's Jillian Hillard, and Will Blunt of StarChefs.com
  • Somm Slam winner Mariya Kovacheva with fellow finalist Julie Dalton
  • Combal.Zero Chef Davide Scabin on presents Italian Pasta Reloaded on the ICC Main Stage
  • Davide Scabin's Spaghetti Pizza Margherita
  • Mario Batali, Melissa Clark, Davide Scabin, and Mario Carbone discuss the 21st Century and the Changing Role of the Italian Chef

2012 StarChefs.com International Chefs Congress Day 2 - New York, NY

  • Chefs Nathaniel Zimet of Boucherie and Bart Bell of Crescent Pie & Sausage Company hold up Louisiana alligator sausage in their workshop, The Link: Smoke and Sausage in New Orleans
  • Matt and Ted Lee, Anne Quatrano, and Sisha Ortuzar in the business seminar, Chef Development: Beyond the Kitchen Door
  • Day 2 of the Pastry Competition
  • Chef Sean Brock holds up
  • Saison Pastry Chef Shawn Gawle in his workshop, Modernizing the Marshmallow
  • Cocktail Couture: The Convergence of Commerce and Fashion seminar with Damian Higgins (aka DJ Dieselboy), PDT's Jim Meehan, and Taavo Somer of Freemans
  • Jim Meehan's Absolut Vodkas Martinis in Cocktail Couture: The Convergence of Commerce and Fashion
  • Elizabeth Falkner cuts Australian lamb on the main stage
  • Chefs Mathias Dahlgren and Marcus Samuelsson after their Main Stage presentation, Natural Cuisine and Freedom of Expression
  • Atlanta Sommelier Justin Amick defends his pairing in Day 2 of the Somm Slam
  • Sommelier Justin Amick pours a glass for fellow competitor and somm Christopher Bates on Day 2 of the Somm Slam
  • Cortador Lydia Sanchez and Chef Linton Hopkins discuss and demonstrate the art of slicing Ibérico ham in Hopkins's workshop, Spanish Ham without Borders
  • Lynnette Marrero and Kelley Slagle in their workshop, Sour Sips and Drinking Vinegars
  • Lynnette Marrero and Kelley Slagle's cocktails mixed with house-made vinegars, along with and HongCho drink mix concentrate with vinegar
  • Spanish Chef Josean Alija of Nerua at Guggenheim Bilbao leading his workshop, Naturally, No Sugar Added
  • Chefs Products Fair
  • Chef Angelo Sosa with his new cookbook at the Kitchen Arts and Letters booth
  • Daikaya Chef Katsuya Fukushima's Eat@ICC Savory pop-up, presented by Jade Range and Meat & Livestock Australia
  • Moroccan Chicken Wings at Chef Mourad Lahlou's Eat@ICC Food Cart
  • Lisa Granik leads Georgian Oeno Origins Seminar, featuring wines from Georgia
  • Goosefoot Chef Chris Nugent adds a finishing touch to his dish with an iSi Gourmet Whip Plus in his plating workshop, Composed Flavors: The Art of Presentation
  • Chef Chris Nugent's artful plating with Fresh Origins micro greens and Steelite plateware during his workshop, Composed Flavors: The Art of Presentation
  • Chef Matt Lightner during his PolyScience sous vide workshop, Nature and Sous Vide Nurture
  • Chef Matt Lightner's sous vide Australian Lamb Collar, Wheat Grass, and Wheat Berries
  • Martin Kastner and Michael Harlan Turkell in their design seminar, Architecture of Experience
  • Dominique Ansel sprinkles sugar over pastry in his workshop, Pâte Perfection: Traditional Laminated Dough
  • French Chef Alexandre Gauthier of La Grenouillère plates his Raw Pumpkin, Foie Gras, and Spherified Clementine on the ICC Main Stage.
  • Pastry Competition finalists Salvatore Martone, Aya Fukai, and Jennifer Yee presented on the Main Stage. Pictured: Craig Smith of Montague, PreGel's Jillian Hillard and Frederic Monti, Finalist Salvatore Martone, Finalist Aya Fukai, Dan DeBari of Waring Commercial, Finalist Jennifer Yee, Pastry Chef Johnny Iuzzini, and Bravo's Gabriele Marchetto and Tom Graves
  • Anthony Giglio and Marnie Old in Beyond the Pour: Building a Somm Brand
  • Gaz Reagan leads his talk, The Best Bartenders I Ever Met
  • Dave Arnold and Tristan Willey in their workshop, Taste and Technological Pursuit
  • British Chef Sat Bains presents Vension, Cauliflower, Chocolate, and Quince in his Main Stage demonstration, Refined Against the Devastation: The Cuisine of NG7
  • Paul Einbund and Pascaline Lepeltier lead the Natural Wine Debate
  • Chef Alex Stupak of of New York City's Empellón Cocina on the Main Stage
  • Chef Alex Stupak of New York City's Empellón Cocina discusses his take on regional Mexican cooking on the Main Stage
  • Chef Alex Stupak's Swordfish, Gooseberry Salsa, and Masa Chicharrones
  • Red Medicine's Chef Jordan Kahn
  • Red Medicine's Chef Jordan Kahn debuts his film,
  • Somm Slam Finalists: Mariya Kovacheva and Julie Dalton
  • Dave Wondrich leads a toast with Chilean pisco before Congress Cocktail kicks off
  • Katsuya Fukushima, Tristan Willey, and Dave Arnold at Congress Cocktail

2012 IACP: The Fashion of Food at Millennium Hotel - New York, NY

  • The Fashion of Food Featured Session with Journalist Kim Severson of New York Times, Chairman Susan Lyne of Gilt Group, Marcus Samuelsson of Food Republic, and Editor-in-Chief Adam Rapoport of Bon Appetit
  • The Fashion of Food Featured Session with Journalist Kim Severson of New York Times, Chairman Susan Lyne of Gilt Group, Marcus Samuelsson of Food Republic, and Editor-in-Chief Adam Rapoport of Bon Appetit
  • The Fashion of Food Featured Session with Journalist Kim Severson of New York Times, Chairman Susan Lyne of Gilt Group, Marcus Samuelsson of Food Republic, and Editor-in-Chief Adam Rapoport of Bon Appetit
  • The Fashion of Food Featured Session with Journalist Kim Severson of New York Times, Chairman Susan Lyne of Gilt Group, Marcus Samuelsson of Food Republic, and Editor-in-Chief Adam Rapoport of Bon Appetit
  • The Fashion of Food Featured Session with Journalist Kim Severson of New York Times, Chairman Susan Lyne of Gilt Group, Marcus Samuelsson of Food Republic, and Editor-in-Chief Adam Rapoport of Bon Appetit
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • Fashions in Food Photography Session with Art Director Don Morris of Fine Cooking, Editorial Director Laurie Buckle of Better Homes & Gardens, Food Stylist Susie Spungen, Photographer Maria Robledo, and Casey Tierney of Real Simple
  • How Food Can Make a City Famous with Charles Campion, Sam Sifton, Donald Sloan, and Dr. Peter Lugosi
  • How Food Can Make a City Famous with Charles Campion, Sam Sifton, Donald Sloan, and Dr. Peter Lugosi
  • How Food Can Make a City Famous with Charles Campion, Sam Sifton, Donald Sloan, and Dr. Peter Lugosi
  • How Food Can Make a City Famous with Charles Campion, Sam Sifton, Dr. Peter Lugosi, and Donald Sloan
  • Building a Brand that Attracts Money, Media, and Marketshare with Managing Director Adam Borden of Bradmer Foods, Owner Lisa Donoughe of Watershed Communcations, and CEO Chris Paladino of Chesapeake Bay Roasting Company
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • The New Asian Fusion with Kathy Gunst, Madhur Jaffrey, Grace Young, and Kathy Gunst, and Amy Besa
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • Better Beer from a Barrel with Brewmaster Garrett Oliver of Brooklyn Brewery and Beer Writer, Homebrewer and Certified Beer Judge Matt Allyn
  • The Secrets to Writing a Compelling and Reliable Recipe with Executive Food Editor Tina Ujlaki of Food & Wine
  • The Secrets to Writing a Compelling and Reliable Recipe with Executive Food Editor Tina Ujlaki of Food & Wine
  • The Secrets to Writing a Compelling and Reliable Recipe with Executive Food Editor Tina Ujlaki of Food & Wine
  • The People's Palaces: How Restaurants Influence the Way All of Us Eat with Cindy Lobel, Robert Appelbaum, and Cathy Kaufman
  • The People's Palaces: How Restaurants Influence the Way All of Us Eat with Cindy Lobel, Robert Appelbaum, and Cathy Kaufman
  • Two Ways to Build a Photo Shoot with Deborah Williams, Stephana Bottom, Cyd McDowell, Kathy Bruml, and Jean Conlon
  • Two Ways to Build a Photo Shoot with Deborah Williams, Stephana Bottom, Cyd McDowell, Kathy Bruml, and Jean Conlon
  • Two Ways to Build a Photo Shoot with Deborah Williams, Stephana Bottom, Cyd McDowell, Kathy Bruml, and Jean Conlon
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • The Pleasures of the Palate with Doug Duda, Peter Kaminsky, Mario Batali, Gabrielle Hamilton, and Sam Sifton
  • Taking Your Appetite on the Road: Food-related Travel Stories, from Pitch to Publication with Executive Editor Dana Bowen and Deputy Editor Beth Kracklauer of Saveur
  • Book Tour for the Digital Age—Doing It Your Way with Bruce Shaw, Maria Speck, and Julia Usher
  • Book Tour for the Digital Age—Doing It Your Way with Bruce Shaw, Maria Speck, and Julia Usher
  • Book Tour for the Digital Age—Doing It Your Way with Bruce Shaw, Maria Speck, and Julia Usher
  • Where Do Recipes Come From? A Look to the Future by Looking at the Past with Daniel Boulud, Dorie Greenspan, and Anne Willan

2012 IACP NYC Opening Party at 82MERCER - New York, NY

  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • Chef Brad Farmerie of Public - New York, NY
  • Raw Coho Salmon with Piccalilli and Shichimi by Chef Brad Famerie of Public - New York, NY
  • Lentil Salad Summer Roll with Pomegranate Molasses Dressing by Chef Brad Famerie of Public - New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • Soft-boiled Farm Egg Topped with Rainbow Trout Roe, Brown Goat Butter, and Herbs by Chef Jessica Wilson of Jimmy's No. 43 - New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • Brisket with Jalapeños from John Stage of Dinosaur BBQ - Harlem, NY
  • Chef Garrett Eagleton and team of The Beagle - New York, NY
  • Cod Poached in Carrot Butter with Chickpeas by Chef Garrett Eagleton of The Beagle - New York, NY
  • Chef Akhtar Nawab of La Esquina - New York, NY
  • La Esquina table
  • Bone-out Lamb Shoulder, braised and glazed with Guajilo Adobo and Jarlsberg Bavois Cheese by Chef Akhtar Nawab of La Esquina - New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • Chef Tiberio Simone of La Figa Project
  • Model from Chef Tiberio Simone's La Figa Project
  • A video team interviews Eagranie Yuh
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY
  • Tito's Handmade Vodka - Austin, TX
  • Cocktail with Tito's Handmade Vodka - Austin, TX
  • Chef Jeffrey Held of Blue Smoke - New York, NY
  • Beef Ribs with Sesame Coleslaw by Chef Jeffrey Held of Blue Smoke - New York, NY
  • Chef Mikey Price of Market Table - New York, NY
  • Diver Scallop Crudo-Pineapple, Pickled Ramps, Chili and Lime by Chef Mikey Price of Market Table - New York, NY
  • Chef Harold Moore of Commerce - New York, NY
  • Spring Onion Biscuit with Colorado Lamb Gravy by Chef Harold Moore of Commerce - New York, NY
  • IACP: The Fashion of Food Opening Night Party- New York, NY

2011 WCR Master Classes, Sessions and Product Fair - Boston, MA

  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • WCR Master Class: The Art of Tea with Tea Sommelier Cynthia Gold of The Boston Park Plaza Hotel
  • An Educated Palate: Barbara Haber on Women, Food, and When They Meet in Academia led by Sheryl Julian of The Boston Globe
  • WCR Master Class: Cheese, Glorious Cheese with Cheesemaker Allison Hooper of Vermont Creamery, Cheesemaker Paula Lambert of Mozzarella Company, and Robin Schempp of Right Stuff Enterprises
  • WCR Master Class: Cheese, Glorious Cheese with Cheesemaker Allison Hooper of Vermont Creamery, Cheesemaker Paula Lambert of Mozzarella Company, and Robin Schempp of Right Stuff Enterprises
  • WCR Master Class: Cheese, Glorious Cheese with Cheesemaker Paula Lambert of Mozzarella Company, Cheesemaker Allison Hooper of Vermont Creamery, and Robin Schempp of Right Stuff Enterprises
  • WCR Master Class: Going Whole Hog for Heritage Breeds with Carrie Balkcom of Grassfed Association, Carolyn Johnson of 80 Thoreau, and Jennifer Hashley of Pete and Jen's Backyard Birds and Farmyard led by Leigh Balenger of Chefs Collaborative
  • WCR Master Class: Educating Your Wine Palate with Karen Page and Andrew Dornenberg, Co-authors, The Flavor Bible, What to Drink with What You Eat, and The Food Lover's Guide to Wine
  • WCR Master Class: Educating Your Wine Palate with Karen Page and Andrew Dornenberg, Co-authors, The Flavor Bible, What to Drink with What You Eat, and The Food Lover's Guide to Wine
  • WCR Master Class: Baking for Health & Wellness - How to Update Your Formulas for the New Needs of your Customer with Associate Professor and Food Scientist Paula Figoni (right) of Johnson & Wales University
  • WCR Trade Show
  • Laurey Masterson of Laurey's and Andrea Schepke from the National Honey Board at WCR Trade Show
  • Lisa Kartman of Roland Foods at WCR Trade Show
  • Katie Babcock of Chef Revival at the WCR Trade Show
  • WCR Master Class: Appreciation for the Art of Butchery Demonstration with Author and Consultant Kari Underly of Principal of Range, Inc.
  • WCR Master Class: Appreciation for the Art of Butchery Demonstration with Author and Consultant Kari Underly of Principal of Range, Inc.
  • WCR Master Class: Appreciation for the Art of Butchery Demonstration with Author and Consultant Kari Underly of Principal of Range, Inc.
  • Alexis Gelburd –Kimler; Brain Ledet of Sovereign Bank, Kris Piatt, and Marlo Fogelman of Marlo Marketing Communications lead the WCR Master Class: Opening a Restaurant in Hard Economic Times
  • Todd Smith of Corbett Restaurant Group and Karen Coleman of Advance Restaurant Finance lead the WCR Master Class: Opening a Restaurant in Hard Economic Times
  • WCR President's Luncheon: Laurie Bell introduces the WCR Local Exchange Coordinators
  • WCR President's Luncheon: WCR Local Exchange Coordinators
  • Salad of Hearty Greens, Red-wine Poached Pears, Spicy Pecans, Great Hill Blue Cheese, Sherry Shallot Vinaigrette by Chef Janis MacLean of 15 Ria- Silver Spring, MD
  • Spice Crusted Whole Roasted Loin of Tuna, Vanilla Parsnip Puree, Chimichurri Drizzle, Merlot Beurre Blanc, Broccolini by Chef Janis MacLean of 15 Ria- Silver Spring, MD
  • WCR President's Luncheon: Scharffen Berger Sundae with Chocolate Gelato, Chocolate Crumbles, Marshmallow Cream, Cocoa Nibs by Chef Elizabeth Falkner of Orson - San Francisco,CA
  • WCR Master Class: The Craft of the Italian Cocktail with Mixologists Gina Chersevani of PS 7's, Megan Coyle of Hank's Oyster Bar and Lounge, and Misty Kalkofen of Drink and No. 9 Park/ LUPEC led by Sue McWilliams of Paint Branch High School Culinary Arts
  • WCR Master Class: The Craft of the Italian Cocktail, Mixologist Gina Chersevani of PS 7's - Washington, D.C. explains the art of the Negroni
  • WCR Master Class: The Craft of the Italian Cocktail, Negroni by Mixologist Gina Chersevani of PS 7's - Washington, D.C.
  • WCR Master Class: The Craft of the Italian Cocktail with Mixologists Gina Chersevani of PS 7's - Washington, D.C. , Megan Coyle of Hank's Oyster Bar and Lounge - Washington, D.C., and Joy Richard of Citizen Public House and Oyster Bar - Boston, MA led by Sue McWilliams of Paint Branch High School Culinary Arts
  • WCR Master Class: The Craft of the Italian Cocktail, Mixologists Gina Chersevani of PS 7's - Washington, D.C. and Megan Coyle of Hank's Oyster Bar and Lounge - Washington, D.C.
  • WCR Master Class: The Craft of the Italian Cocktail, Mixologists Megan Coyle of Hank's Oyster Bar and Lounge - Washington, D.C., and Joy Richard of Citizen Public House and Oyster Bar - Boston, MA
  • WCR Closing General Session: The Art of Story with Lydia Shire of Towne Stove & Spirits and Scampo at the Liberty Hotel (speaking), Chef/Owner Barbara Lynch of Barbara Lynch Gruppo, and Owner Susan Samson of Sakonnet Vineyards led by Suzanne Fass of Fass and Epstein
  • WCR Closing General Session: The Art of Story with Lydia Shire of Towne Stove & Spirits and Scampo at the Liberty Hotel
  • WCR Closing General Session: The Art of Story, Suzanne Fass of Fass and Epstein
  • WCR Closing General Session: The Art of Story, Owner Susan Samson of Sakonnet Vineyards
  • WCR Closing General Session: The Art of Story
  • WCR Closing General Session: The Art of Story, Chef/Owner Barbara Lynch of Barbara Lynch Gruppo

2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA

  • 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Alison Negrin of John Muir Health, Tracey Crawford of Crawford's Cuisine, and Carlin Breinig at the 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • WCR President Jamie Leeds and Chef Elizabeth Falkner of Orson and Citizen Cake - San Francisco, CA
  • Karen Page and Andrew Dornenberg, Co-authors, The Flavor Bible, What to Drink with What You Eat, and The Food Lover's Guide to Wine
  • Sue McWilliams of Paint Branch High School Culinary Arts
  • 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Mixed Grill Vegetables
  • Grilled Mini Steaks with Tomatillo Salsa
  • Corn Cakes with Avocado Mash
  • Seared Scallops with Beet Puree
  • Lobster Mango Hand Rolls with Lemon Peanut Sauce
  • Curried Red Lentil Broth Shooters
  • 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Allison Hooper of Vermont Creamery - Websterville, VT, President Rick Smilow of The Institute of Culinary Education - New York, NY and Paula Lambert of Mozzarella Company - Dallas, TX
  • Chef Elizabeth Falkner of Orson and Citizen Cake - San Francisco, CA, Antoinette Bruno of StarChefs.com, and Dara Bunjon of Dara-Does-It.com
  • Jessica Entzel of The Institute of Culinary Education - New York, NY
  • Chef/Owner Ruth Gresser of Pizza Paradiso at 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Jeanette May, Jacquelyn Buchanan of Laura Chenel's Chevre - Sonoma, CA, Chef Janis McLean of 15 Ria - Silver Spring, MD at 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Antoinette Bruno of StarChefs.com, Rick Smilow of The Institute of Culinary Education and Chef Elizabeth Falkner of Orson and Citizen Cake - San Francisco, CA
  • Ellie O'Keefe of Nestle Waters North America, Beth Berardi of Ivy West Insurance, Jeanette May, and Sherry Goldin of Goldin & Associates, Inc. at 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
  • Maureen Drum-Fagin of the Institute of Culinary Education - New York, NY and Suzanne Fass of Fass and Epstein
  • Liana Robberecht of Calgary Petroleum Club - Calgary, AB, Patricia Koyich of Il Sogno - Calgary, AB at 2011 WCR Kickoff Reception at The Hyatt Regency - Boston, MA
2010

Fern Berman: So many people are working longer hours today. As a result, they cook less and less. What can they make when they get home that doesn't take a lot of time?

Related Links
  • The Legacy of Julia Child
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Cookbook Author

Writer Julia Child

"Mastering the Art of French Cooking"

Pasadena, CA



2011 StarChefs.com New York Rising Stars Gala at Bar Basque - New York, NY

  • 2011 StarChefs.com New York Rising Stars with their Vitamix blenders
  • VIP Reception at the New York Rising Stars Gala at Bar Basque
  • Judiaann Woo of iSi North America samples the Pil Pil Croqueta with Petrossian Royal Transmontanus Caviar at the VIP reception by Host Chef Yuhi Fujinaga of Bar Basque – New York, NY
  • 2nd Annual StarChefs.com Pastry Competition Winner Pastry Chef Ramon Perez of Comme Ca - West Hollywood, CA with friends
  • 2009 New York Rising Star Chef Harold Dieterle of Perilla Restaurant - New York, NY, and 2008 New York Rising Star Chef John Fraser of Dovetail - New York, NY
  • Pastry Chef Joe Baker of Texas Spice - Dallas, TX with wife Blair Baker
  • Josh Parker of Verterra, Layla Azimi of StarChefs.com, Dianne Berry, Jessica Berry, and Paula Schwartz
  • Paulette Cleghorn and Antoinette Bruno
  • Pil Pil Croqueta with Petrossian Royal Transmontanus Caviar by Host Chef Yuhi Fujinaga of Bar Basque – New York, NY served on Steelite
  • Brut Rose, Murgo, Sicily, Italy 2007 paired with Pil Pil Croqueta with Petrossian Royal Transmontanus Caviar
  • Rising Star Mixologist Leo Robitschek of Eleven Madison Park – New York, NY
  • The Brogue: Highland Park 12-Year Single Malt Scotch Whisky, Drambuie, Honey-infused Lavender Syrup, and Lemon by Rising Star Mixologist Leo Robitschek of Eleven Madison Park – New York, NY
  • English Heat: Beefeater London Dry Gin, Dolin Dry Vermouth de Chambéry, Tuaca, Jalapeno-infused Agave, and Lemon by Rising Star Mixologist Leo Robitschek of Eleven Madison Park – New York, NY
  • Rising Star Chef Hooni Kim of Danji – New York, NY
  • Spicy Pork Belly Sliders with Scallion Salsa by Rising Star Chef Hooni Kim of Danji – New York, NY
  • Rising Star Chef Hooni Kim of Danji – New York, NY with his team
  • Raclette with Sopressata, Potatoes, Ciabatta, and Mustards by Rising Star Restaurateur Joe Campanale and Chef Gabe Thompson of Dell’Anima – New York, NY
  • Raclette with Sopressata, Potatoes, Ciabatta, and Mustards by Rising Star Restaurateur Joe Campanale and Chef Gabe Thompson of Dell’Anima – New York, NY
  • Rising Star Restaurateur Joe Campanale of Dell’Anima – New York, NY
  • Rising Star Chef Hillary Sterling of A Voce - New York, NY
  • Caprino Gnocchi, Brussels Sprouts, and Speck by Rising Star Chef Hillary Sterling of A Voce – New York, NY
  • Caprino Gnocchi, Brussels Sprouts, and Speck by Rising Star Chef Hillary Sterling of A Voce – New York, NY
  • 2011 StarChefs.com New York Rising Stars Gala at Bar Basque - New York, NY
  • Red Light Cinema
  • Rising Star Chef Aaron Chambers of Boulud Sud – New York, NY
  • Octopus a la Plancha, Marcona Almonds, Arugula, and Jerez Vinaigrette by Rising Star Chef Aaron Chambers of Boulud Sud – New York, NY
  • Rising Star Chef Jesse Schenker of Recette – New York, NY
  • Australian Beef Carpaccio, Burrata, Tomato Jam, Porcini Puree, and Fresh Origins Micro Watercress by Rising Star Chef Jesse Schenker of Recette – New York, NY paired with Uva di Troia, Vigna del Melograno, Santa Lucia, Castel del Monte, Puglia, Italy 2008
  • Rising Star Chef Jesse Schenker of Recette – New York, NY
  • Rising Star Community Pastry Chef Shuna Lydon of Peels – New York, NY
  • 3 in 1 Cream Pie: Roasted Bananas, Chocolate Cream, Coconut Custard, and Chantilly by Rising Star Community Pastry Chef Shuna Lydon of Peels – New York, NY
  • Nordaq Fresh CEO Johan Annamatz and Board Member Stefan Witz
  • Highland Park Single Malt Scotch Whisky table
  • Highland Park Single Malt Scotch Whisky team with Mixologist Franky Marshall of Clover Club - Brooklyn, NY
  • COO Josh Parker and Founder/CEO Michael Dwork with the Verterra team
  • Rising Star Mixologist Damon Boelte of Prime Meats – Brooklyn, NY
  • Sidewalker: Apple Brandy, Pennsylvania Maple Syrup, Apple Cider Vinegar, Lemon Juice, and Weihenstephaner Hefeweissbier by Rising Star Mixologist Damon Boelte of Prime Meats – Brooklyn, NY
  • The UK Sour: Highland Park 12-year Single Malt Scotch Whisky, Apricot Liqueur, Cinnamon Syrup, Lemon Juice, and Red Wine Float by Rising Star Mixologist Damon Boelte of Prime Meats – Brooklyn, NY
  • Host Chef Yuhi Fujinaga of Bar Basque – New York, NY
  • Spanish Mackerel Escabeche by Host Chef Yuhi Fujinaga of Bar Basque – New York, NY
  • Spanish Mackerel Escabeche by Host Chef Yuhi Fujinaga of Bar Basque – New York, NY paired with Junmai Ginjo Organic Sake, Karoyaka, Chikurin, Japan
  • Rising Star Pastry Chef Jenny McCoy of Craft – New York, NY
  • Raspberry-Pistachio Clafoutis, Lavender Ice Cream, and Pistachio Nougatine by Rising Star Pastry Chef Jenny McCoy of Craft – New York, NY served in a Steelite ramekin
  • 2011 StarChefs.com New York Rising Stars Gala at Bar Basque - New York, NY
  • Rising Star Sustainability Chef John Mooney of Bell Book & Candle – New York, NY
  • Cervena Venison and Black Bean Chili with Vintage Cheddar by Rising Star Sustainability Chef John Mooney of Bell Book & Candle – New York, NY
  • Guest Chef Joe Isidori of Southfork Kitchen – Bridgehampton, NY
  • Australian Rack of Lamb “Au Poivre” with Buttermilk Blue Cheese and Fenugreek by Guest Chef Joe Isidori of Southfork Kitchen – Bridgehampton, NY
  • Rising Star Sommelier Seju Yang of Brushstroke - New York, NY
  • Chef Andrew Gold of ICE and other guests try wine pairings provided by Rising Star Sommelier Seju Yang of Brushstroke - New York, NY
  • Australian Lamb Matke Wala with Fresh Origins Micro Cilantro by Rising Star Chef Vikas Khanna of Junoon – New York, NY
  • Antoinette Bruno of StarChefs.com and Rising Star Chef Vikas Khanna of Junoon – New York, NY
  • Pastry Chef Dana Cree (far right) and gala guests try Rising Star Pastry Chef Shawn Gawle's dish
  • Rising Star Pastry Chef Shawn Gawle of Corton – New York, NY
  • Black Sesame Royale, Concord Grape-Yuzu Granite, and Cocoa Nib-Sesame Crumble by Rising Star Pastry Chef Shawn Gawle of Corton – New York, NY
  • 2007 New York Rising Star Chef Craig Hopson of Le Cirque - New York, NY tries Rising Star Chef Adam Schop's Peruvian Chicken
  • Peruvian Chicken, Aji Verde, Huancaina Sauce, and Papas Fritas by Rising Star Chef Adam Schop of Nuela – New York, NY
  • Rising Star Sommelier Nick Adams Robinson of Tocqueville - New York, NY
  • Lex Poulos and Ray Williams of Jade
  • Hospitality Expert Stephen Asprinio
  • Master Butcher Doug Piper, Stephen Edwards of Meat and Livestock Australia
  • Pastry Chef Antonio Bachour of KNR Restaurant Group - Miami Beach, FL is surrounded by Ashley Guido, Alexandra Urbe, and Jerome Landrieu of Cacao Barry
  • Restaurant Designer Jimi Yui and August Cardona
  • 2008 Las Vegas Rising Star and Guest Chef Joe Isidori of Southfork Kitchen - Bridgehampton, NY, Will Blunt, and Sommelier Thomas Perez of L'auberge Carmel of Carmel-by-the-Sea, CA
  • Evan Leventhal with Chefs Ben Rabbani, Randy Rucker, and Chris Leung of Houston, TX
  • Antoinette Bruno and Will Blunt of StarChefs.com start the Rising Star award ceremony
  • Antoinette Bruno, Will Blunt and Rising Star Chef Hillary Sterling listen to her mentor and 2005 Chicago Rising Star Chef Missy Robbins
  • Antoinette Bruno, Restaurateur and Mentor Drew Nieporent, Rising Star Sustainability Chef John Mooney, and Will Blunt
  • 2011 Houston Rising Star and Mentor Chef Seth Siegel-Gardner says some words about 2011 New York Rising Star Chef Jesse Schenker
  • Antoinette Bruno, Rising Star Pastry Chef Jenny McCoy, Mentors Karen Page and Andrew Dornenburg, and Will Blunt
  • Antoinette Bruno, 2004 Philadelphia Rising Star Chef Matt Ridgway, Rising Star Pastry Chef Shawn Gawle, and Will Blunt
  • Antoinette Bruno, Rising Star Community Pastry Chef Shuna Lydon, Mentor Pastry Chef Claudia Fleming and Will Blunt
  • Rising Star Mixologist Damon Boelte is called to the stage
  • Antoinette Bruno, Rising Star Mixologist Damon Boelte, Mentor Adam Kolestar, and Will Blunt
  • The 2011 New York Rising Stars lift their glasses to a toast of Highland Park 18-year Single Malt Scotch Whisky
  • The 2011 New York Rising Stars lift their glasses to a toast of Highland Park 18-year Single Malt Scotch Whisky
  • Rising Star Chefs John Mooney, Aaron Chambers and Hooni Kim with glasses of Highland Park 18-year Single Malt Scotch Whisky
  • Antoinette Bruno, Ray Williams of Jade, Will Blunt, and Jena Greco of Autism Speaks
  • Ray Williams of Jade awards Rising Star Chef Aaron Chambers a Jade Range for winning best dish of the night with his Octopus a la Plancha
  • 2011 StarChefs.com New York Rising Stars and mentors
  • 2011 StarChefs.com New York Rising Stars and mentors
  • Will Blunt, Autumn Stein, and 2011 New York Rising Star Chef Vikas Khanna
  • 2011 New York Rising Star Pastry Chef Jenny McCoy with friends
  • 2011 New York Rising Star Sommelier Nick Robinson of Toqueville, 2010 New York Rising Star Pastry Chef Jennifer Yee of SHO Shaun Hergatt, and friend
  • Mentor August Cardona with 2011 New York Rising Star Restaurateur Joe Campanale
  • The Spice Guru Aaron Isaacson and Pastry Chef Johnny Iuzzini

2011 StarChefs.com International Chefs Congress Day 2 - New York, NY

  • Pastry Chef Manabu Inoue plates his Plated Desserts in Round 2
  • Pastry Competition Judges Johnny Iuzzini, Massimo Bottura, Elizabeth Falkner, Jeffrey Steingarten, and Claudia Fleming
  • Pastry Chef Shuna Lydon shares here cyber secrets in
  • Chef Massimo Bottura talks inspiration in his
  • Fresh ravioli at Massimo Bottura's
  • Chef Richard Blais works with a Jade Range in his Man of la Plancha Workshop
  • Chef Andoni Luis Aduriz explains the Mugaritz creative process in his Interactive Workshop
  • Tony Maws in his
  • Charcutier Gilles Verot seasons meat in his Charcuterie Workshop
  • Francois Chartier shares his pairing science at Tastebuds and Molecules in the Tasting Room
  • Exploring molecular pairing rationale with Francois Chartier in the Tasting Room
  • Naren Young leads his Barrel-aged Cocktails Mixology Workshop
  • Antoinette Bruno and Will Blunt congratulate Day 2 Pastry Finalists: Antonio Bachour, Chris Ford, and Ramon Perez
  • Pierre Herme immerses his audience in
  • Pierre Herme gets personal in his
  • Tomato Puff Pastry with Mascarpone Olive Oil Cream and Strawberry from Pierre Herme
  • Sanghoon Degeimbre plates
  • A lucky diner enjoys Sanghoon Degeimbre's
  • ICC Presenter Rodolfo Guzman and Antoinette Bruno watch Sanghoon Degeimbre's Main Stage presentation
  • The Six remaining somms make on-the-fly selections on Day 2 of the Somm Slam
  • Alexander LaPratt, Matthew Carroll, and Paul Einbund hold up their blind tasting guesses at the end of Somm Slam Day 2
  • Dirk Flanigan cooks Cervena Venison in a Jade pizza oven for the Congress lunch
  • Attendees enjoy the products fair
  • Chef Paul Liebrandt cuts a clam in his Expressions and Gestures Workshop
  • Steve Olson moderates How to Build a Winning Wine Team in the Tasting Room
  • Mixologist Troy Sidle shakes up a cocktail at Alchemy Consulting's Mixology Workshop
  • Angel Leon shares the Ocean's Purest Flavors on the Main Stage
  • Lisa Dupar and Laura Maniec talk Fizzy and Fried in the Tasting Room
  • Rodolfo Guzman shares the
  • Chris Young of Modernist Cuisine brings science to the Main Stage
  • Emcee Josh Ozersky gives a thumbs up after sampling pastrami during Chris Young's Main Stage presentation
  • Round 2 Somm Slam winners Alexander LaPratt and Jill Zimorski
  • Chef David Thompson talks
  • Mixologist Katie Stipe serving at the Congress Cocktail
  • The Congress Cocktail in full swing

2011 StarChefs.com International Chefs Congress Day 1 - New York, NY

  • Pastry Chef Jennifer Yee of SHO Shaun Hergatt - New york, NY competes in the StarChefs.com 2nd Annual Pastry Competition
  • Pastry Judges Pierre Herme, Michael Laiskonis, and Elizabeth Falkner
  • Baker Tim Healea with Pastry Chef Kristen Murray during Healea's
  • Baker Tim Healea's Pretzel Bread from his
  • Chef Jonathan Benno of Lincoln - New York, NY leads his savory workshop
  • Pork Belly and Octopus Terrine in Jonathan Benno's hands-on workshop
  • Attendee at Jonathan Benno's hands-on workshop
  • Jimi Yui and Samuel Bradner during their business seminar
  • Isao Yamada during his
  • Kaiseki knife from Isao Yamada's
  • Enric Canut and Kerin Auth after their
  • Doug Piper workshop
  • Chef Craig Hopson of Le Cirque - New York, NY
  • Rising Star Chefs Jesse Schenker of Recette and Adam Schop of Nuela during the StarChefs.com 2011 New York Rising Stars
  • Laurent Gras during his workshop
  • Managing Editor of StarChefs.com Will Blunt during the Opening Address
  • CEO and Editor in Chief of StarChefs.com Antoinette Bruno addresses attendees on the Main Stage during the Opening Address
  • CEO and Editor in Chief of StarChefs.com Antoinette Bruno and Emcee Elizabeth Falkner
  • Keynote speakers Grant Achatz and Kim Severson on the Main Stage
  • Maruhara booth at the Products Fair
  • The gastroPod
  • Grant Achatz with his book,
  • Pastry Chef Ralph Perrazzo's
  • Director of Mixology for ICC Junior Merino pours St Germain for his
  • Enjoying a mamey fruit from Junior Merino's
  • Sandro Micheli during his
  • Sandro Micheli's
  • David Burke and Doug Piper on the Main Stage
  • Laurent Gras during his Main Stage presentation
  • Laurent Gras with an attendee after his Main Stage presentation
  • Laurent Gras's
  • Mixologist Todd Maul's Citrus Cocktail Contortions Workshop
  • Sommelier Scott Carney during his tasting workshop
  • Bill Kim on the Main Stage during his presentation
  • Bjorn Frantzen during his and Daniel Lindeberg's Main Stage presentation
  • Dish from
  • Taxidermy from the
  • The Main Stage during
  • The audience rushes the stage of

2011 IACP Gala and Award Ceremony - Austin, TX

  • Chef Jacques Pepin is interviewed outside of the IACP Gala
  • Outside of the IACP Gala
  • IACP Gala
  • Cookbook Author Barbara Pool Fenzl, Chef Jacques Pepin, and friends
  • Writing Coach Toni Allegra with friends at the IACP Awards Reception at the Driskill Hotel
  • IACP Gala
  • IACP Gala
  • IACP Gala
  • IACP Gala
  • IACP Gala
  • IACP Gala
  • IACP Gala
  • Antoinette Bruno and Caroline Hatchett of StarChefs.com
  • Cookbook Author Dorie Greenspan and friends
  • Mike Thelin and Friends
  • IACP Award Ceremony
  • Populist agitator and local food advocate Jim Hightower announces the Community Service Award
  • Community Service Award Winners Carol Ann Sayle and Larry Butler of Boggy Creek Farm
  • Business Person of the Year Rick Smilow of the Institute of Culinary Education - New York, NY
  • Wine Steward of the Year Albert Schmid
  • Chef Chris Young, Co-author of Modernist Cuisine
  • Author and Food Blogger Dorie Greenspan accepts the Eat Your Books Award for Around My French Table
  • Joe Yonan of the Washington Post and Shirley Corriher of CookWise
  • Ted Lee accepts American Cookbook Award for The Lee Bros. Simple Fresh Southern
  • Ellie Krieger of the Food Network and Writer Jane Lerner
  • Ellie Krieger of the Food Network and Writer Jane Lerner
  • Antoinette Bruno of StarChefs.com
  • Chef and Restaurants Cookbook Award Winners Bernard Guillas and Ron Oliver for Flying Pans: Two Chefs, One World
  • First Book Award Winner Lisa Dupar for Fried Chicken and Champagne
  • Book of the Year Winner Dorie Greenspan for Around My French Table
  • Immediate Past President Scott Givot
  • Former IACP President Cynthia Glover and Chef Jacques Pepin
  • Lifetime Achievement Award Winner Chef Martin Yan

Fundraiser for Museum of Food and Drink at Del Posto - New York, NY

  • Chef Cesare Casella of Salumeria Rosi - New York, NY
  • Chef Cesare Casella of Salumeria Rosi - New York, NY slices Salumi
  • Chef Cesare Casella of Salumeria Rosi - New York, NY with an assortment of Salumi and Parmigiano
  • Ken Colangelo, Anne Marie Bowler, Victoria Ye, David Bliss, and Andrew Walco
  • Jerrome Abustan, Eve Binder, Jill Paradiso, and 2010 DC Area Rising Star Chef Benjamin Lambert, formerly of Restaurant Nora - Washington, DC
  • Eben Klemm of BR Guest Hospitality, Kenta Goto of Pegu Club, and Dave Arnold, Founder of the Museum of Food and Drink
  • Rhubarb and Mummy: Strawberried Rhubarb, Mummy Powder Yogurt, Pine-Nuts, Poppy, Cucumbers, and Celery by Dave Arnold, Founder of MOFAD
  • Chef Nils Noren in Del Posto's kitchen preparing his dish
  • Chef David Chang of Momofuku Restaurant Group - New York, NY
  • The Real South Beach Diet: Cabbage Soup and Cuban Sandwich by Chef Nils Noren
  • Mixologist Damon Boelte of Prime Meats describes his cocktail, Martell VSOP and Oranges, to the attendees
  • Martell VSOP and Oranges by Mixologist Damon Boelte of Prime Meats
  • Dave Arnold helps run dishes at the MOFAD Fundraiser
  • Breast of Lamb with Mint and Yogurt by Chef Carlo Mirarchi of Roberta's Restaurant - Brooklyn, NY
  • Mixologists Audrey Sanders, Kenta Goto, and Eben Klemm help pour and aerate Klemm's cocktail, Quetzalcoatl: Absolut, Absinthe, and Sweet Corn Horchata
  • Mixologists Audrey Sanders, Thomas Waugh, Kenta Goto, and Eben Klemm cheers with Klemm's cocktail
  • Guests await the next course
  • Attendees of the MOFAD Fundraiser
  • Chef Mark Ladner of Del Posto Restaurant - New York, NY
  • Chefs in a prep line for Chef David Chang's dish
  • It's a Shame We Know More About Dinosaurs than About What Native Americans Ate: Oysters, Acorns, and Berries by Chef David Chang of Momofuku Restaurant Group - New York, NY
  • Guests laugh as they listen to Chef David Chang
  • Dave Arnold, Chef David Chang and Mixologist Even Klemm describe their menu category: American Food 1491
  • Chef Wylie Dufresne of wd~50 - New York, NY
  • Assembly line for Chef Wylie Dufresne's dish
  • Bone Appetit: Potato, Bone Marrow, Scallops, Beets, Enoki Mushrooms, and Assorted Herbs by Chef Wylie Dufresne of wd~50 - New York, NY
  • Mixologist Thomas Waugh of Death & Company - New York, NY
  • Stone Rose: Perrier Jouet Champagne, Lindemans Peche Lambic Beer, and Honey by Mixologist Thomas Waugh of Death & Company - New York, NY
  • A chef adds sauce to Chef Mark Ladner's boiled ostrich dish
  • Big Bird: Whole Boiled Ostrich by Chef Mark Ladner of Del Posto Restaurant - New York, NY
  • Big Bird: Whole Boiled Ostrich by Chef Mark Ladner of Del Posto Restaurant - New York, NY
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