StarChefs.com announces the 6th Annual StarChefs.com International Chefs Congress (ICC) will take place October 2-4, 2011 at the Park Avenue Armory in New York City!
ICC is the most exciting professional culinary event in the US—a three-day culinary symposium where more than 80 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers. Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. The 2011 ICC lineup includes preeminent figures in the food and beverage industry including Grant Achatz (Alinea), Andoni Luis Aduriz (Mugaritz Restaurant), Massimo Bottura (Osteria Francescana), David Burke (David Burke Kitchen), François Chartier, Sang-Hoon Degeimbre (L’Air du Temps), Curtis Duffy (Avenues), Pierre Hermé (Pierre Hermé Paris), Bill Kim (Urbanbelly and Belly Shack), Paul Liebrandt (Corton), Tony Maws (Craigie On Main), Ron Paprocki (Gordon Ramsay at The London), Gilles Verot (Gilles Verot), and Chris Young (Modernist Cuisine).
You'll make connections and network with your peers and be able to source cutting-edge culinary products and equipment from around the world at the Chef Product Fairs.
More than a whisper of nostalgia or a wisp of smoke, the Sixth Sense aspires to evoke an emotional response from the diner in every facet of hospitality. The restaurant industry is uniquely capable of harnessing perception and unleashing emotion, from the preparation and presentation of a dish to the design of the restaurant space and beyond. And it’s not just the echelons of haute cuisine that benefit from a Sixth Sense sensibility—the implications for the mainstream are major. Modern hospitality is holistic: we are no longer simply feeding the diner; we are entertaining, challenging, teaching. And more and more, we are plumbing the depths of emotional currency and testing the bounds of our own creative powers in an attempt to express a greater bond, and explore a shared humanity, in the increasingly diverse experience of cuisine. This is the Sixth Sense. And it is the theme of the 2011 International Chefs Congress.
After a successful inaugural pastry competition in 2010, it’s on again this year. The 2nd Annual StarChefs.com International Pastry Competition, sponsored by PreGel, will be held during the ICC. Bad boy Pastry Chef Johnny Iuzzini, of Jean Georges in New York and a judge on "Top Chef: Just Desserts," will be the official Executive Pastry Chef Consultant of the competition; guest judges will include Pierre Hermé, and Elizabeth Falkner. For three days, 20 pastry chefs will compete to win the grand prize of a stage in a top pastry kitchen.
||Working Restaurant Pass
|chefs, pastry chefs, sommeliers, mixologists, cooks, restaurateurs & GM's
||limited availibility for consultants, purveyors, sales reps, manufacturers & designers
ICC Passes are on sale now. Get your 3-day ticket for the limited-time discount price of $450 for working restaurant pass and $795 for 3-day industry pass.
Online registration will end Saturday, October 1 at 10am.
Walk up registration and badge pick up will be available starting Saturday at 2pm at the Park Avenue Armory, 643 Park Avenue (between 66th and 67th Streets). Pick up your badge early on Saturday to avoid the lines!