login |  home | feedback | help          

ICC Spotlight: Spicer, Besh, and the Flavors of Louisiana

Susan Spicer

Chef Susan Spicer
Bayona – New Orleans, LA

You want to talk baseball with Joe Torre. You want to talk fashion with Tom Ford. And you want to talk Louisiana—in all its culinary and seafood-lovin’ glory—with Susan Spicer and John Besh. And at ICC 2012, you will. Not only do Spicer and Besh have the better part of a century in New Orleans cuisine between them, they’ve mentored an entire generation of protégées to carry on their fair city’s technicolor traditions, bold flavors, and take-no-prisoners hometown pride. So join them on the ICC Main Stage as they discuss the heritage, Gulf bounty, and bright future of one of the country’s most iconic culinary cities.

John Besh

Chef John Besh
Besh Restaurant Group – New Orleans, LA


2012 International Chefs Congress
Origins and Frontiers: The Archaeology of Modern Cuisine

Sunday, September 30 to Tuesday, October 2, 2012
Park Avenue Armory
643 Park Avenue, New York City

Register for ICC passes at the special Early Bird rate of $299 while it lasts!

Learn more about ICC and this year's competitions, trade show, and newest offerings.

Get to know presenters Susan Spicer and John Besh.

For help purchasing tickets, contact ICC programming is now certified as Continuing Education Hours for ACF (American Culinary Federation) members.

See you in the fall!

In Partnership with, the magazine for culinary insiders, has been serving the restaurant industry since 1995.'s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals' success and give them the tools they need to overcome their specific challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists,'s Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry. features more than 30,000 published pages of original, chef-focused culinary content.