9th Annual StarChefs.com International Chefs Congress

9th Annual StarChefs.com International Chefs Congress

StarChefs.com invites you to the 9th Annual StarChefs.com International Chefs Congress, October 26– 28, 2014 in New York City. Experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—all under the umbrella of this year's theme, Cooking Honest: The Power of Authenticity in the Kitchen. For three days, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels.

The growing list of presenters includes Joan Roca (El Celler de Can Roca), Michael White (Altamarea Group), Enrique Olvera (Pujol), Dan Barber (Blue Hill at Stone Barns), Steve Jones (Bread Lab), Yoshihiro Narisawa (Narisawa), Jamie Bissonnette (Toro), George Mendes (Aldea), Marcus Samuelsson (Red Rooster Harlem), Grant Achatz (Alinea), Rajat Parr (Michael Mina), Doug Frost (DougFrost.com), William Werner (Craftsman and Wolves), Mike Lata (The Ordinary), Josh Harris and Scott Baird (Trick Dog), Alon Shaya (Domenica), Joe Cicala (Le Virtu), David LeFevre (MB Post), Thomas McNaughton (flour + water), James Mark (north), Jeff Bell (PDT), Kevin Boehm (Boka Restaurant Group), Michael Chernow (Meatball Shop), Kevin Sbraga (Fat Ham), Josh Thomsen (Agricola), Daniel Kriger, Matt Tinder (The Restaurant at Meadowood), Brian Dunsmoor (Ladies' Gunboat Society), Nicole Rucker (Gjelina Take Away), Stuart Tracy (Butcher & Bee), Dan Sauer (7a Foods), Ernesto Uchimura (Plan Check Kitchen + Bar), Robert Bohr, Ryan Hardy, and Grant Reynolds (Charlie Bird).

Cooking Honest: The Power of Authenticity in the Kitchen

Today’s tastemakers aren’t cultivating style, so much as looking within to find and live by the code of honest, personal cooking. They’re searching for authenticity in every corner of the food business—from farms, butcher shops, and chef counters to wine bars and nonprofit bars—in every corner of the world. Diners want surprise and satisfaction, and it takes a professional with vision to deliver it. From fine-dining ateliers to hotdog carts, the demand (and destination) is authenticity. And the journey there is personal, powerful, and, above all, honest. Join us at this year’s ICC as we search for the place where passion, authenticity, and ambition align to make the world’s greatest food and drinks.

Learn, Network, Source, Eat, Compete

Beyond 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 Vitamix Challenge, along with Eat@ICC featuring pop-up restaurants and more than 20 food carts from the country's most exciting restaurants.