StarChefs.com announces the 7th Annual StarChefs.com International Chefs Congress (ICC) will take place September 30 – October 2, 2012 at the Park Avenue Armory in New York City!
ICC is one of a kind, and it’s back: a three-day culinary symposium that gathers more than 90 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—i.e., you. From September 30 to October 2, you’ll have the opportunity to attend Main Stage demonstrations, hands-on savory, pastry, and mixology workshops, wine tasting seminars, business sessions, and expert panels on current industry topics, all gathered under the umbrella of this year’s ICC theme: Origins and Frontiers: The Archeology of Modern Cuisine.
What do we mean by Origins and Frontiers? Think heirloom seeds and ancient foodways. Think time-warp menus and tradition-as-transformation. Look around and you’ll see: now more than ever, the industry is looking through the lens of the past to glimpse its future, and the result is a kind of revolution by renaissance. So step into our Old-World-meets-New-World kitchen, populated by chef explorers, heritage historians, beverage scientists, and culinary prophets.
The 2012 ICC lineup already includes preeminent figures in the food and beverage industry, including Mario Batali (Batali-Bastianich Hospitality Group), Mathias Dahlgren (Restaurant Mathias Dahlgren), Masaharu Morimoto (Morimoto), Josean Alija (Nerua at Guggenheim Bilbao), Claudia Fleming (North Fork Table and Inn), Marcus Samuelsson (Red Rooster), Michael Laiskonis (Institute of Culinary Education), Andy Ricker (Pok Pok), Sean Brock (Husk), Linton Hopkins (Restaurant Eugene), Elizabeth Falkner (formerly of Orson), Johnny Iuzzini (formerly of Jean Georges), Seamus Mullen (Tertulia), Sang Yoon (Father’s Office), Dave Wondrich (Beverage Alcohol Resource), Gary Regan (Ardent Spirits), Shawn Gawle (Corton), Jim Meehan (PDT), and Jeffrey Morganthaler (Clyde Common).
Join StarChefs.com as we taste our way from the roots to the horizons of food and drink. Beyond our regular programming, you’ll make connections, network with your peers (and idols), and source cutting-edge products from our Chefs Products Fair. You’ll see the return of our exciting Somm Slam and International Pastry Competitions, along with our newest addition: Eat @ ICC, a pop-up and food-cart exhibition of the hottest restaurants from NYC and beyond. Most importantly, be a part of a culinary conversation that not only fuels the industry from the inside out, but connects the traditions of our past to the innovations of our future.
ICC Archive
