13th Annual StarChefs International Chefs Congress

13th Annual StarChefs International Chefs Congress

 

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Join us October 21 to 23 for the 13th Annual StarChefs International Chefs Congress, and fortify yourself and your team with three days of main stage cooking demonstrations, hands-on workshops, beverage tastings, and business seminars—explored through the lens of Cooking with Respect: Better People, Better Food.

We can do better as an industry. 

That’s why StarChefs will bring together more than 150 leaders from around the globe to define what’s good—in kitchen culture, the cuisines we craft, and the profession that drives us—along with the behaviors and practices that we need to root out and smash. There’s an inextricable link between great hospitality, a safe and happy workplace, and exceptional food and drink. Let’s establish that connection at the 2018 Congress. 

Come, ask questions, take away techniques, and return to your crew with a revitalized vision for making your business—and this industry—something we can all be proud of.

Presenters Include:

Presenters include David Burke (ESquared Hospitality), Dominique Crenn (Atelier Crenn), Kevin Fink, Page Pressley, and Tavel Bristol-Joseph (Emmer & Rye),Niki Nakayama (n/naka), Naomi Pomeroy (Beast), Alex Talbot (Ideas in Food), Philip Tessier (Hestan Culinary) and Martin Kastner (Crucial Detail), Pam Wiznitzer (Seamstress), Jeremy Umansky (Larder), and many more.

Ticket Types
 
Working Pass: $199
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.