A Main Stage for Big Ideas at ICC

A Main Stage for Big Ideas at ICC

Masaharu Morimoto breaks down an entire monkfish on stage in record time.

Masaharu Morimoto breaks down an entire monkfish on stage in record time.

Pierre Hermè immerses his audience in his “Sensations and Pleasure” presentation.

Pierre Hermè immerses his audience in his “Sensations and Pleasure” presentation.

Daniel Boulud and his team during the “Mentor/ Protégée in Action” cooking demonstration.

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.

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.

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.”

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

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

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.

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”

Dominique Persoone during “Chocolate is Rock'n'Roll and the Science of Food Pairings”

The Main Stage is the center of culinary gravity at ICC. One of the largest and most ambitious chef demonstration areas in America, the Main Stage is the forum where our ICC theme—Origins and Frontiers—will begin its three days of investigation, elaboration, and celebration. The stage plays host to some of the biggest ideas and personalities in the industry, and you gain free access to the Main Stage action when you purchase a three-day ICC pass. Don't miss out on these never-before-seen demonstrations:

  • So what does modern Italian mean today? Answer that question with none other than Mario Batali (B&B Hospitality Group – New York City), Mario Carbone (Parm – New York City),, and Davide Scabin (Combal.Zero – Italy).
  • Watch as Iron Chef Masaharu Morimoto (Morimoto – New York City) breaks down a breathtaking fish like only a sushi master can.
  • Learn how the urban landscape inspired Elizabeth Falkner's latest Brooklyn venture, Krescendo.
  • Watch Peruvian Chef Virgilio Martínez (Lima – London) showcase his native country's bounty and storied culture that helped to bring Peru’s cuisine to the forefront of modern gastronomy.
  • Join the conversation as Chef Alexandre Gauthier (La Grenouillère – Madelaine sous Montreuil, France) proves why his country still has its finger on the pulse of innovation.
  • Dive into the Gulf with New Orleans legends and national stars John Besh (Besh Restaurant Group) and Susan Spicer (Bayona).
  • Savor the South and its culinary heritage with native sons Sean Brock and Linton Hopkins.
  • Spanish Chef Josean Alija (Nerua at Guggenheim Bilbao – Spain) shares the conceptual process that drives his minimalist cuisine.
  • Learn how a bold restaurant can embrace an unexpected community with Chef Sat Bains (Restaurant Sat Bains – England)
  • Explore a moment in Nordic cuisine with Mathias Dahlgren (Restaurant Mathias Dahlgren – Sweden) and Marcus Samuelsson (Red Rooster Harlem – New York City).
  • Traditional roles are changing as modern kitchens evolve. Find out what's next with confident role-straddlers Jordan Kahn (Red Medicine – Los Angeles) and Alex Stupak (Empellón – New York City).
  • Experience the provocative Italian cooking and cuisine-bending of Chef Davide Scabin.