2012 Annual Chefs Congress
– Tyler Anderson of Millwright's Restaurant & Tavern – Simsbury, CT
– Chris Nugent of Goosefoot – Chicago, IL
– Bart Bell of Crescent Sausage and Pie Company – New Orleans, LA
– Kirk Estopinal of Cure – New Orleans, LA
– Drew Van Leuvan of Seven Lamps – Atlanta, GA
– Jason Bond of Bondir – Cambridge, MA
– Jennifer Yee formerly of SHO Shaun Hergatt – New York, NY
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
– 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
"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
New York, NY
"Great Conference. I loved the presenters. The Vitamix challenge was pretty rad."
Chef Jamie Bissonnette of
"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"Phillip Speer Pastry Chef of
"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
"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
"Spent the last 36 Hours in NYC and came back with soooooo much inspiration."
Harrison Keevil of
"Thank you for putting on another great Congress this year."
Chris Ford of
"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
"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
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
"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
"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
"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!"
Jeffrey Steingarten/Vogue Magazine
"Seeing old friends, meeting new ones, and being inspired by great chefs."
"There's so much to learn. If I could I would have taken many more classes!"
"Being able to talk to the vendors and other participants, share views, concerns and ideas."
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."
"Getting to meet some of the best professionals of the industry!"
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."
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."
"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."
Paradigm Shift Marketing
"The fact that the "celebrity" chefs walked around and gave everybody a chance to approach them and talk with them personally."
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."
"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
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."
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."
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
Advance Gourmet / PacoJet
"You gained lifelong fans of StarChefs!...[we were] wowed
by the whole event and truly appreciated the opportunity to be there."
Lewis and Neale for Parmigiano Reggiano and Prosciutto di Parma
New York, NY
Picnic, Mama Sugar
New York, NY
"The International Chefs Congress was inspirational. It
delivered everything I wanted."
"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."
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."
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!"
Blue Hill, NY