5th Annual International Chefs Congress
StarChefs.com announces the 2010 International Chefs Congress (ICC), which will take place September 20-22 at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US.
ICC is a three-day culinary symposium where more than 70 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers. The 2010 ICC lineup includes preeminent figures in the food and beverage industry including Thomas Keller (The French Laundry), Albert Adria (Inopia Classic Bar), Tom Aikens (Tom Aikens Restaurant ), Dan Barber (Blue Hill), Martin Berasategui (Martin Berasategui), Dale DeGroff (Museum of the American Cocktail), Elizabeth Falkner (Orson), Dan Hunter (Royal Mail), David Kinch (Manresa), Geoff Kruth (The Farmhouse Inn and Restaurant), Johnny Iuzzini (Jean Georges), Normand Laprise (Toqué), Richard Melman (Lettuce Entertain You), Rick Moonen (rm Seafood), Charlie Palmer (Aureole), Michael Ruhlman (Ruhlman.com), Marcus Samuelsson (Red Rooster), Mindy Segal (Hot Chocolate), Bryan and Michael Voltaggio (VOLT & formerly of The Dining Room at the Langham) and more! StarChefs is also introducing the First Annual Pastry Competition and Somm Slam. More details on chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, competitions, and Product Fair can be found on the program schedule.
This year's theme focuses on the fundamental and, some might argue, paradoxical forces that every successful culinary professional draws on, whether breaking down an animal, choosing a perfect beverage pairing, or plating an elaborate dessert. What's involved in the creative process—and how the individual defines his or her own role in it—has long been a subject of debate. There is art in charcuterie just as there is craft in creating a beet gel. The intersections are many, and are ripe to be explored. We look forward to a vivid conversation and robust debate of this year's theme, Creativity: Art vs. Craft.
Admission to 2010 ICC is limited to chefs, pastry chefs, mixologists, sommeliers, food & beverage managers, and restaurant owners, and other foodservice professionals, including food and equipment manufacturers, consultants, purveyors, publicists, architects, manufacturer representatives, and dealers.
||3-Day Working Pass*
*3-day ICC passes include access to all Main Stage presentations, lunches and tastings, the Pastry Competition, Products Fair, and Congress Cocktail. After registering for a 3-day ICC Pass, Savory, Pastry, Hands-On, (se-mel-ya), and MIX@ICC Workshops are available for $25-$125 per Workshop. There is limited availability on all tickets. Please call (212) 966-3775 x.116 with any questions.
A portion of the proceeds from the 2010 International Chefs Congress will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs established in conjunction with the James Beard Foundation. For more information, go to www.chefsforscher.com
ABC News – Nightline
December 21, 2009
Setting the table: How do food trends take hold.