ICC Testimonials

2012 Annual Chefs Congress

Congrats on another great Congress. It is cool to see it get better every year. Also thank you for involving me in the Vitamix competition. It was a cool experience.

– Tyler Anderson of Millwright's Restaurant & Tavern – Simsbury, CT

The International Chefs Congress is an outstanding event. Please tell your team great job and thank you for allowing me to be a part of something so special.

– Chris Nugent of Goosefoot – Chicago, IL

You have poisoned me with your New York charm and generosity! My best trip to New York by far. I will never forget this trip and will use it and the people that I've met to inspire and push me to the next level. The ICC event at the Armory felt warm like a family and less like a room full of salesmen, giving and laughing all the while networking. Thank you from the bottom of my butt!!!

– Bart Bell of Crescent Sausage and Pie Company – New Orleans, LA

I'd like to thank you both for the opportunity to share our creative ideas to an audience of people interested in the same things that get us up everyday. We had a great time and made new friends in the industry we love. I'm sure our paths will cross again soon.

– Kirk Estopinal of Cure – New Orleans, LA

Thank you for putting together the ICC this year.  I had a great time at the event and learned from watching the demonstration from Paul Leibrandt as well as the Southern demo by Sean Brock and Linton Hopkins. Thanks again and hope to see you soon in Atlanta!

– Drew Van Leuvan of Seven Lamps – Atlanta, GA

Thanks very much for having me be a part of ICC 2012.  It was really amazing to see the amount that you and Antoinette packed into a few days.  It was a great experience.

– Jason Bond of Bondir – Cambridge, MA

Another great congress has passed!  Thank you so much for giving me the opportunity to compete again this year at the pastry competition. I'm sure prep for next year's congress is already underway.  You all never stop!

– Jennifer Yee formerly of SHO Shaun Hergatt – New York, NY

Congratulations on a great conference! We want to thank you again for making C-CAP your philanthropic cause.  It brought us increased recognition in the industry and, it seemed, a lot of good will from the chefs for StarChefs.  It is a partnership we would like to grow and promote for the future.

Our staff, students, graduates and teachers that were able to work at the event all expressed gratitude for being a part of such a worthwhile and rewarding experience. I was gratified with the response to our panel, and would be happy to participate in future ones. Again, congratulations on a job well done!!!

– Richard Grausman of Careers Through Culinary Arts Program- New York, NY

Thanks to you both and all of the Starchefs team for making me feel so welcome. I had a great time meeting like minded and inspirational people from all over the world! A credit to yourselves and the success of the event! I look forward to next year.

– Sat Bains of Restaurant Sat Bains - Nottingham, England

2011 Annual Chefs Congress

"Just had two of the greatest days of my professional career! THANK YOU!!!"
Master Sommelier of
Juiceman Consulting

"Just wanted to thank you for the wonderful weekend you guys produced. Matt [Carter] and I enjoyed reconnecting with old friends and a few new ones as well. I appreciate all of your hard work that went into producing all of the events. Thank and see you guys soon!"
Adam Schop of
Nuela
New York, NY

"Great Conference. I loved the presenters. The Vitamix challenge was pretty rad."
Chef Jamie Bissonnette of
Toro
Boston, MA

"I just wanted to take a second and thank you guys for everything this weekend. I have to say, being a part of, as well as attending, your event this year was such an experience. Being from Texas, we have always had a challenge of making great contacts. Having spent time in New York and other great cities of our nation, after being James Beard Foundation nominated for multiple years, being part of a JBF award winning chef's team, spending time in NYC doing JBF dinners, awards ceremonies, being on "Iron Chef Throwdown" with Bobby Flay, etc., I have never been part of an anything that has introduced me to so many great people, old friends, new faces, and now, long time contacts. Hats off for such a great event and organization! I am honored to have been included, thank you."

"Furthermore, the one-on-one attention I received from all of you really made me and my crew feel welcome. It can be daunting to travel across the nation, sending food (that was destroyed by FedEx!), and cooking and presenting to a crowd of my peers and idols. Everyone, clearly, did all they could to make us feel comfortable and at home, in a city that is so far away from home. Antoinette, you must be proud of your people: Will, Jessica, Layla, and Caroline, showed us genuine concern and were as helpful and sincere as anyone I have ever encountered. Thanks for a great week!

... and the Diet Coke"

"Thank you so much for inviting us. We had a great time. Thanks to the entire [StarChefs.com] staff—thank you for all the help and your hospitality.  For me personally, the interactive demo was the highlight. I met so many wonderful people. Hope to see you soon in Sweden ... or elsewhere in the world."
Chef Daniel Lindeberg of
Franzén/Lindeberg
Stockholm, Sweden

"The thanks go to you, for initiating and organizing this fantastic event for the last six years. As a professional, I look to attend as many events I can each year, and yours is particularly interesting since both savory and pastry chefs come to play. As an instructor from ICE, I relished the chance to work more closely with some of these chefs."
Michelle Tampakis of
The Institute for Culinary Education
New York, NY

"Congratulations on the wonderful 2011 Congress! The Congress keeps getting more organized, more intriguing every year, and this year's theme the Sixth Sense seemed very inspiring to both presenters and the audience. I personally feel so proud of having this annual event in the United States that showcases the superior level of the American culinary community."
Akiko Katayama of
Senmon
Ryori Japan

"Spent the last 36 Hours in NYC and came back with soooooo much inspiration."
Harrison Keevil of
Brookville Restaurant
Charlottesville, VA

"Thank you for putting on another great Congress this year."
Chris Ford of
ButterLoveHardwork.com
Washington, DC

"I had a great time attending the ICC. Thank you so much for the great time in NY!"
2007 Atlanta Rising Star Mihoko Obunai of
Repast
Atlanta, GA

"We had such a great time at StarChefs.com this year—talking with equipment vendors consumed most of my time, but the breakout sessions were also very exciting. I've known for some time that our long-term focus on working with local food is truly the future of restaurateur-ing in a way the interacts with communities in the most meaningful way, but seeing this emphasis at StarChefs.com made me realize that some of the stuff we're doing could provide valuable insight to operating and marketing of a truly value-based restaurant."
Kevin Kelpe of
Save the Drinkers
Boise, ID

2010 Annual Chefs Congress

"It was such an honor to be part of the team this year to present. I had such a blast at all the workshops and events. Every year I attend ICC, I get so inspired by how greatly StarChefs has grown. I hope that someday I can give back to you guys for all that you have done for me and the other chefs as well. I can't wait until next year's congress!"
Makoto Okuwa of
Sashi

"I would like to thank you and your team for putting on another amazing congress. I would also like to specially thank you for allowing me to do a main stage demo without really knowing what I was going to be doing. I know it was tough to give me the green light while I kept you in the dark, but I hope that now you understand the reason for my reluctance to give out details!"
Jordan Kahn of
Red Medicine

"Being in a room with like minded chefs is invaluable. Sharing techniques in an open forum as well. The line-ups have been outstanding. I am sorry I missed '06."
Dirk Flanigan of
The Gage

"Last year, as well as this year, I went to the business seminars lead by Antoinette. I'm struck by how open and comfortable the chefs and writers are able to act; there is a lot of information and fascinating advice passed around. The vendors also hand out some amazing samples!"
Rachel Bleiweiss-Sande
Jeffrey Steingarten/Vogue Magazine

"Seeing old friends, meeting new ones, and being inspired by great chefs."
Annie Goldberg
L'Espalier

"There's so much to learn. If I could I would have taken many more classes!"
Snir Eng-Sela
Commerce

"Being able to talk to the vendors and other participants, share views, concerns and ideas."
Peggy Feudi
Foodies Catering Inc. & Foodie Events

"Loved all the cocktail workshops and seminars. I was a judge for the Somm Slam, which was a great addition to the Congress. Dan Barber's talk about farming was very interesting. The company 100% Chefs booth was a lot of fun. Liquid nitro is something I have REALLY been wanting to play with on the bar. It was also great to see everyone I knew from other states and restaurants I have worked in."
Sean McClure
Craft Restaurant

"Getting to meet some of the best professionals of the industry!"
Guy Michaud
Georges V Services de traiteurs et banquets

"Meeting chefs I have always admired, learning from all the presenters, [the] exposure to new techniques and ideas. Tasting and checking out new products. Learning about wines."
Rocio Varela
Starwood Hotels/Sheraton Convention

"For me was the best International Chefs Congress. I have been before, the organization and the chefs [chosen] to speak to the audience were first class. I can't wait to come back nest year."
Iran Santos
Hotel OT
Brazil

"As always, the camaraderie between chefs is the most amazing aspect. Giving a forum where chefs can meet and talk without pretense. The line-up was incredible."
Chad Galiano
Paradigm Shift Marketing

"The fact that the "celebrity" chefs walked around and gave everybody a chance to approach them and talk with them personally."
Crystal Valcourt
Community Table

2007 Annual Chefs Congress

"Some of the best chefs in the world are working in America these days and it's a great pleasure to be presenting among them in New York."
Joël Robuchon
L'Atelier
Paris, France

"I was really proud to have been able to be part of it...I sent some of my cooks and they came away with comments like 'it was truly inspirational' and 'awesome'."
Patricia Yeo, Executive Chef
Monkey Bar
New York, NY

"The Chef's Congress is sort of like a 3-day extension of that moment in The Prestige when David Bowie, playing Nikola Tesla, throws the switch connected to all the coils: Sparks shoot out everywhere, and the crowd goes nuts."
Hugh Merwin
The Gothamist
New York, NY

"We were very pleased with our participation in the 2007 Star Chefs Congress. I must comment on how impressed I was by the tone of the event as a whole; a lot of top people participated, and there seemed to be a real sense of community and a great deal of enthusiasm. It was exciting to be involved, and I think that Star Chefs is maturing into a great organization."
Cate Evans
Teuwen One Image / The Loire Valley Wine Bureau
New York, NY

"The StarChefs.com International Chefs Congress was the most unique trade 'event' I have ever attended, and it was done with much class."
Jim Marmion
Advance Gourmet / PacoJet
Greensboro, NC

"You gained lifelong fans of StarChefs!...[we were] wowed by the whole event and truly appreciated the opportunity to be there."
Kathy Blake
Lewis and Neale for Parmigiano Reggiano and Prosciutto di Parma
New York, NY

"The International Chefs Congress was inspirational. It delivered everything I wanted."
Lex Poulos
Jade Range
Brea, CA

"Being in the cocktail world it is hard to be perceived as a serious part of the culinary world. At the Congress I found myself among my peers, both mixologists and chefs. Having renowned chefs coming up, asking questions and listening to what I had to say was more gratifying than any tip I ever received."
Jason Kosmas
Employees Only
New York, NY

"The StarChefs Congress, a networking orgy for professionals, is quite the edible heads-up for people who love to eat and drink. The things they're discussing are most often innovations diners will be seeing in six months or a year."
John DeMers
Host,
Delicious Mischief Radio Show,CNN 650/Houston

"I'm incredibly impressed with the operation [StarChefs], especially the Congress, which was a thrill for everyone who attended. Great work!"
Dan Barber,
Blue Hill, NY