Masaharu Morimoto breaks down an entire monkfish on stage in record time.
Pierre Hermè immerses his audience in his “Sensations and Pleasure” presentation.
Daniel Boulud and his team during the “Mentor/ Protégée in Action” cooking demonstration.
Grant Achatz and Kim Severson of the The New York Times lead the keynote at the 2011 ICC: The Sixth Sense: Intuition, Emotion, and Experiential Evolution in Dining.
Audience members flood the demo table after David Burke and Doug Piper's “Burke and a Butcher” presentation.
A lucky audience member enjoys the experience firsthand of Sanghoon Degeimbre's “Interpretation by Interaction: Divining the Art of a Dish.”
Dan Barber during “A Recipe for the Recipe” presentation with a few cooking demos from his Blue Hill at Stone Barns test kitchen
Joël Robuchon during his “Classic Sous Vide” presentation
Chris Young, co-author of the six-volume Modernist Cuisine, demonstrates techniques in achieving new flavors and textures using modernist tools.
Dominique Persoone during “Chocolate is Rock'n'Roll and the Science of Food Pairings”