2010 International Chefs Congress Welcome Reception at Aureole - New York, NY

Chef Scott Romano serves his Veal Tongue Pastrami, Pickled Shallots, Gremolata, and Pepper Cress

Chef Scott Romano's Veal Tongue Pastrami, Pickled Shallots, Gremolata, and Pepper Cress

Chef Matt Hill plates his Slow-Braised Veal Cheeks with Fennel and Marcona Almonds

Chef Matt Hill's Slow-Braised Veal Cheeks with Fennel and Marcona Almonds

Chef Bryan Voltaggio's Australian Lamb Loin with Flavors of Late Summer Ratatouille

Chef Marcel Vigneron and guests enjoy Chef Bryan Voltaggio's Australian Lamb Loin with Flavors of Late Summer Ratatouille

Chef Jay Plourde's Pan-Seared Sea Scallops with Sweet Corn, Pea and Ham Risotto, “Shiitake Bacon,” and Cabernet Sauce

Chef Amar Santana plates his Crisp Braised Pork Belly with BBQ Sauce Consommé, Tomatillo-Mustard Marmalade, and Jalapeno

Chef Amar Santana's Crisp Braised Pork Belly with BBQ Sauce Consommé, Tomatillo-Mustard Marmalade, and Jalapeno

Mr. Z’s Sparkling Pear featuring Zacapa Rum

Chef Dante Boccuzzi's Tuna Niçoise

Stefan Bahr's Citrus Cured New Zealand King Salmon with Pink Grapefruit, Bitter Greens, Candied Pistachio, and Sheep’s Milk Yogurt Drizzle

Chef Stephan Bahr serves his Citrus Cured New Zealand King Salmon, Pink Grapefruit, Bitter Greens, Candied Pistachio, and Sheep’s Milk Yogurt Drizzle

Martin Daraz of Highland Park Single Malt Scotch Whisky and Pastry Chef Johnny Iuzzini

Chef Christopher Lee's Japanese Kampachi Sashimi with Late Summer Melons, Wasabi, and Kalamansi Lime

Chef Christopher Lee's New Zealand Pacific Oysters with Yuzu and Soy Caviars

Aureole

Chef Christopher Lee's Columbia River Sturgeon with Leeks and Caviar Crème Sauce

Will Blunt and Chef Thomas Keller

Chef Christopher Lee's Green Thai Curry New Zealand Mussel Soup

Chef Christopher Lee's Australian Wagyu Strip Loin with Sweet Miso and “Wasabi Peas”

Chef Christopher Lee's Australian Wagyu Beef Tenderloin

Stephen Edwards of Meat & Livestock Australia

2010 New York Rising Star Chef Marc Forgione and Chef Larry Forgione

Bernard Lahousse, Dominique Persoone, and Chef Albert Adrià

Chef Suzanne Goin and Pastry Chef Elizabeth Falkner

Felix de Vicente (ProChile) at far left and Daniel Vitis General Manager for Tamaya Gourmet (far right)

Chef Charlie Palmer and Will Blunt

2010 New York Rising Star Chefs Justin Bogle and Jennifer Yee and Chef Christopher Lee

2010 New York Rising Star Chefs Ron Paprocki, Marc Forgione, Bobby Hellen, and Emma Hearst

Antoinette Bruno toasts the 2010 New York Rising Stars with Highland Park Single Malt Scotch Whisky

2010 New York Rising Stars Chef Emma Hearst and Mixologist Brad Farran

2010 New York Rising Stars Mixologist Jason Littrell and Chef James Tracey

Pastry Chef Jennifer Yee's Mini Ice Cream Sandwiches, Miniature Tarts, and Red Velvet Macarons

Chef David Rashty with 2010 New York Rising Stars Chef Marc Forgione and Mixologist Brad Farran

Rachel McKinnel and Gary Hooper of Aquaculture New Zealand

Chef Marcus Samuelsson, Chef Christopher Lee and White House Chef Sam Kass

Antoinette Bruno (center), and Jade Range's Kiki Bassoul and Sergio Forcatto