12th Annual StarChefs International Chefs Congress

12th Annual StarChefs International Chefs Congress

 

Cook Your Culture
The Techniques, Knowledge, and Flavors That Define You

Join us October 22 to 24 for the 12th Annual StarChefs International Chefs Congress in Brooklyn, where you can fortify yourself with three days of main stage demonstrations, hands-on workshops, beverage tastings, and business seminars—explored through the theme "Cook Your Culture." Congress attendees leave with fresh ideas, a wealth of new contacts, and a reminder of why they love doing what they do.

Don’t miss: Best-in-class equipment and products, 20 food carts, 4 pop-up restaurants, the Valrhona C3 Pastry Competition, 8th Annual Somm Slam, 8th Annual Vitamix Challenge and the Wing Battle.

This year's growing list of presenters includes: Albert Adrià (Enigma), José Andrés (minibar by José Andrés), Ryan Arnold (Lettuce Entertain You), Richard Blais (Juniper & Ivy), Aaron Bludorn (Cafe Boulud), Alvin Cailan (Amboy), Ryan Chetiyawardana (Dandelyan), Kyle & Katina Connaughton (SingleThread), Michael Chernow (Seamore's), Chris Cosentino (Cockscomb), Fred Dexheimer (Fred Dex MS), Wylie Dufresne (Du's Donuts & Coffee), Will Elliot (Maison Premiere) Kelly Fields (Willa Jean), Pierre Hermé (Pierre Hermé), Ruben Garcia (minibar by José Andrés), Shawn Gawle (Quince), Clare Gordon (General Porpoise), Tom Hemerka (Pastry Elite), Joe Isidori (BlackTap) Johnny Iuzzini (Sugar Fueled Inc.), Jennifer Jasinski (Crafted Concepts), Edouardo Jordan (JuneBaby), Holly Jivin (The Bazaar by José Andrés) Maura Kilpatrick (Sofra), Nick Kokonas (Alinea Group), Aitor Lozano (SAAM, é by José Andrés), Charles Bililies (Souvla), Belinda Leong (b. patisserie), Fred Maurer (Dickson's Farmstand Meats), Lachlan Mackinnon-Patterson (Pizzeria Locale), Jehangir Mehta (Graffiti), Francisco Migoya (Modernist Cuisine), Daniel Montgraw (Le Toqué ), Nick Muncy (Tooth-Ache), Ghaya Oliveira (Daniel), Kevin Sbraga (, The Fat Ham), Alon Shaya & Zach Engel (Shaya), Vinny Dotolo & Jon Shook (Jon & Vinny's), Daniela Soto-Innes (Atla), Curtis Stone (Gwen), Mark Stone (Petrus International, Inc.), Pierre Thiam (Pierre Thiam Catering), Alex Talbot (Curiosity Doughnuts), Adam Thomas (The Broadmoor), Yael Vengroff (The Spare Room), Jillian Vose (The Dead Rabbit), William Werner (Craftsman & Wolves), Kelly Whitaker (Basta), Jaime Young (Sunday in Brooklyn), Fahara Zamorano (Gwen), and many more 

 

BUY TICKETS

 

Why "Cook Your Culture"? There is no cuisine without culture—no techniques to build from, no flavor memories to haunt you, no restaurants where you can feast with family and friends. This year 150 industry icons will share the influences that permeate their work in the kitchen and on the floor. Culture is fluid. It’s a moment in time, a generation, the places you’ve visited, your country of birth, and your grandmother’s dinged-up gravy pot—all rolled into one. What does that taste like? How do you share it with your guests, staff, and community? ICC 2017 is your chance to ask questions, take away techniques, and return to your crew with a revitalized vision. 

All passes include three days of Main Stage Demonstrations, Competitions, access to the Chefs Products Fair, Eat@ICC, and Congress Cocktail.

Working Pass: $249 
Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel. 
 
Industry Pass: $499 
Industry passes are for other food and beverage professionals, including caterers, consultants, designers, publicists, and non-covering press. This pass excludes those working for a vendor, manufacturer, supplier, or trade organization.
 
Vendor and Supplier Pass: $1500 
Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations. 

One-Day Pastry Pass: $99
Pastry Professionals can purchase a $99 one-day pass to attend the 2017 Valrhona C³ North American Selections competition and the second day of the 12th Annual International Chefs Congress.