StarChefs.com International Chefs Congress in the News
| September 14 - 16, 2008 - New York City | |
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Gotham Magazine This three-day culinary symposum for those involved with or working in the restaurant industry starts today with live demonstartions from Daniel Boulud (daniel), Wylie Dufresne (WD-50), and Sam Mason (tailor). |
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The Gothamist Corton, the anticipated collaboration between Drew Nieporent and English chef Paul Liebrandt, may not be opening this weekend, but shown above is a possible preview of the restaurant’s food: Lamb with cooking juices, salad, and pommes fondant. |
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The Gothamist On day three of the StarChefs ICC, Daniel Boulud spoke about his two American chef de cuisines: "Sometimes Damian (Sansonetti) and Jim (Leiken) cook better French food than me!" This got some laughs, especially from the French cooks in the audience, but evidence suggests that Boulud was being sincere. |
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The Guardian This past Sunday that began the three-day Starchefs.com International Chefs Congress in the magnificent ruin known as the Park Avenue Armory, I had the chance to ask Heston Blumenthal, Marco Pierre White and Anthony Bourdain this question: If you had to choose between first-rate ingredients prepared by a second-rate chef, or second-rate (but not spoiled) ingredients cooked up by a first-rate chef, which would you choose? |
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George Mendes This past weekend I attended the 3rd annual Starchefs Chef’s Congress . It is always a great time to catch up with my friends and chef colleagues. This year was extremely inspirational with fantastic demos and lectures by Heston Blumenthal, Charlie Trotter, Daniel Boulud, Rene Redzepi, Joan Roca with Candido Lopez, and a great finale by Grant Achatz. I left with a very strong sense of nature, our earths bounty, a reminder of my first introduction to the smell of greatly prepared food, and a strong desire to re-dig into my heritage and express it through cooking…… |
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The Gothamist Yesterday, chef Grant Achatz of Alinea was slated to deliver a presentation on his eclectic serving implements (the antiplate, tripod, and squid) at the StarChefs ICC. First, however, he had a few words in response to “something that came up with a group of gentlemen,” referring to Anthony Bourdain and English chef Marco Pierre White’s controversial Sunday night panel. |
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Eater A Sneak Peak at the 2008 Rising Chefs at Intl. Chefs Conference |
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Restaurant Hospitality Heston Blumenthal, Charlie trotter and Grant Achatz perform cooking demos at the 3rd annual StarChefs.com International Chefs Congress. |
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Time Out New York The three-day StarChefs International Chefs Congress is upon us and TONY is reporting live from the scene. Thus far, the industry-only affair has attracted the kind of celebu-toque quotient that could bring saliva to the lips to anyone with a blogger account and a dream. Heston Blumenthal, Charlie Trotter, Rick Moonen, Michael Ruhlman, Anthony Bourdain, Marco Pierre White and Drew Nieporent weaved through the crowds yesterday while Paul Liebrandt prepared for his sous vide workshop. Sam Mason worked the pastry seminar, and Anne Burrell joined Josh Eden (Shorty’s .32), John Fraser (Dovetail), Gavin Kaysen (Café Boulud), Yoshinori Ishii (Morimoto), Neil Ferguson (Allen & Delancey) and Josh Emett (Gordon Ramsay) in a Rising Stars panel. Tune in throughout the day for more chefly sightings. |
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Zagat Buzz "Great cooks teach themselves," Marco Pierre White told his fellow chefs at this year's Starchefs.com's 3rd Annual International Chefs Congress, which began yesterday at NYC's the Park Avenue Armory. Well, apparently the nearly 2,000 industry professionals attending the three-day event don't agree, as they have eagerly signed up for hands-on workshops, cooking demonstrations and lectures taught by more than 60 top chefs like Marcus Samuelsson (NYC's Aquavit), Wylie Dufresne (NYC's wd-50) and Traci Des Jardins (SF's Jardinière). |
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Insatiable Critic Where does a three star chef from England get live frogs? Heston Blumenthal, of the infamous bacon and egg ice cream and other provocative alchemy at The Fat Duck in the Berkshires of England put in an SOS for live frogs to chef Joe Ng at Chinatown Brasserie and consultant Eddie Schoenfeld. Ng bought a bucket of kicky beasts in Chinatown so Blumenthal could test his variation of a 15th century almond blancmange, planning to replace chicken breast with frog in the recipe for his new television show, Feast. (Seems you can’t buy live frogs in England. How civilized.) |
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New York Magazine's Grub Street Metromix caught Marco Pierre White referring to Alain Ducasse as "soulless" during his talk with Anthony Bourdain at the Star Chefs International Chefs Congress yesterday. When moderator Michael Ruhlman asked the two to define the role of a chef, White, who spent some weeks shooting Chopping Block here, insisted that if you put your name on a restaurant you should be in the kitchen. Bourdain, on the other hand, thought it "cruel and snobbish" to expect an aged chef to put in 90 hours a week at a stove. |
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Eater Two rather interesting tidbits from Gael Green today. Todd English and his new partner Sam Hazen have made an offer for a 16,000 sq.ft. building across from Pastis, telling Green, “It would be a total gut buildup, the rooftop, the whole thing.” Second, one of Britain's most famous chefs Heston Blumenthal, in town for StarChefs, has been shooting a segment for his TV show Feast at Chinatown Brasserie, where chef Joe Ng has provided him with buckets of live frogs for a froggy version of "15th century almond blancmange." |
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The Japanese Food Report Monkfish are huge, ugly and incredibly tasty. I first came face to face with one in Akita Prefecture last year (more on that below). Today I got to watch Chef Masaharu Morimoto of Iron Chef fame dramatically offer this fish as the sacrificial lamb of his demonstration at the annual StarChefs Congress. |
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Zagat Buzz "Great cooks teach themselves," Marco Pierre White told his fellow chefs at this year's Starchefs.com's 3rd Annual International Chefs Congress, which began yesterday at NYC's Park Avenue Armory. Well, apparently the nearly 2,000 industry professionals attending the three-day event don't agree, as they have eagerly signed up for hands-on workshops, cooking demonstrations and lectures taught by more than 60 top chefs like Marcus Samuelsson (NYC's Aquavit), Wylie Dufresne (NYC's wd-50) and Traci Des Jardins (SF's Jardinière). |
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Serious Eats At a roundtable discussion at the Star Chefs International Chefs Congress yesterday, Anthony Bourdain and Marco Pierre White bashed elaborate tasting menus. (Moderator Michael Ruhlman mostly stayed out of the debate, but seemed to be a quiet cheerleader). "I want two courses, not 18," White asserted, recounting a horrible experience when the chef kept sending out plates. Three and a half hours later, he had no idea what he was eating—and he wanted it to stop. "I was a fool to go with the tasting menu. All I wanted was my bill, and they said no. 'You haven't had your pudding yet, sir.' I didn't want the pudding." |
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Metromix.com Even when the cameras aren’t rolling, Anthony Bourdain’s booming exuberance toward the highs and lows of the modern-day culinary scene (ah, the many lows) reports for duty. Case in point: Prior to yesterday’s StarChef’s International Chefs Congress “Role of a Chef” panel at the Park Avenue Armory, we witnessed Bourdain struggle with the concept of the at-home espresso machine. “That absolutely looks like urine,” said Bourdain to a companion, referring to the jaundiced-hued liquid spewing from the apparatus stationed at the back of the media room. No boom mics around. No people, really. Just him and a bush-league mechanical barista. And he let it have it. |
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New York Magazine's Grub Street Metromix caught Marco Pierre White referring to Alain Ducasse as "soulless" during his talk with Anthony Bourdain at the Star Chefs International Chefs Congress yesterday. |
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Vacation Box Office Starchefs.com has just released the stellar lineup for its International Chefs Congress taking place later this month in New York City's Park Avenue Armory with, amusingly (oddly?) enough, a catalog featuring two underwear-clad, cut-out chef paper dolls. But the humor doesn't stop there. Among the talks and workshops led by some of the food world's most talented personalities, two get the prize for most creative name: "Voulez-vous sous vide avec moi (ce soir)"? (Paul Liebrandt at the soon-to-open Corton) and "Gin… The Other White Meat" (Audrey Saunders at Pegu Club). |
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Michael Ruhlman: Notes From the Food World The Starchefs.com Chef Congress begins tomorrow, Sunday 9/14, at the Armory on Park Avenue and East 66th, and runs through Tuesday. I'll be signing books at the Kitchen Arts & Letters booth near the main stage Sunday from 1:30 to 2. I'm only praying that insufferable Bourdain character won't be there at the same time. He tends to hog all the book buyers. |
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Ideas In Food This evening I had the opportunity to see the construction of a huge event, Star Chefs 2008. I was there for a walk through, more designed for those presenting rather than speaking, though it was well worth the trip. I had forgotten how much work takes place behind the scenes to put on such an event. Tonight I caught a glimpse. I caught up briefly with a few friends, though I spent more time observing with an awestruck expression. I had the opportunity to meet a few chefs whom we have admired for years. It was an incredible feeling to actually be able to say hello to them and to share my enthusiasm for their inspiring work. |
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Restaurant Girl - A Sneak Peak at the International Chefs Congress - With 2008's Rising Star Chefs September 12, 2008 What are the best young chefs saying about their success? You may get to eat at their restaurants, but you don't often get to hear what these Star Chefs say to their peers. Or in some cases, what they don't say. This year's International Chefs Congress arrives in town this Sunday with chefs from around the world. The three-day symposium will be held at the Park Avenue Armory. |
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Michael Tuohy's Frontburner This weekend, september 14-16th, the 12th annual star chefs international congress will be held in New York City. I have been invited to be a presenter of olive oil service and use in restaurants and will be paired with Jeffrey Shaw of Foods from Spain to lead the session. we hope to see you there! |
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New York Magazine's Grub Street |
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Andrew Zimmern Grant Achatz is a featured presenter at StarChefs.com's International Chef's Congress, speaking on New Tools of Gastronomy: Service Ware, Re-Imagined. The event runs Sept. 14-16, 2008 in New York City. For more informaiton, check out StarChefs.com. |
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Mariani's Virtual Gourmet Newsletter |
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New York Daily News |
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New York Magazine's Grub Street Chefs Congress Features Semi-Nude Cooks |
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Food & Wine Starchefs.com has just released the stellar lineup for its International Chefs Congress taking place later this month in New York City's Park Avenue Armory with, amusingly (oddly?) enough, a catalog featuring two underwear-clad, cut-out chef paper dolls. But the humor doesn't stop there. Among the talks and workshops led by some of the food world's most talented personalities, two get the prize for most creative name: "Voulez-vous sous vide avec moi (ce soir)"? (Paul Liebrandt at the soon-to-open Corton) and "Gin... The Other White Meat" (Audrey Saunders at Pegu Club). |
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New York Magazine's Grub Street Chefs Congress Features Semi-Nude Cooks |
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Food & Beverage Magazine StarChefs.com International Chefs Congress 2008, September 14-16, Park Avenue Armory, New York, New York |
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Food Service East |
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Food Service |
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Nation's Restaurant News |
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Paper City Magazine “Laurann Claridge checks out what chefs worldwide were chattering about at the Starchefs.com International Chefs Congress, and learns more about America’s next course.” |
| September 16 — 18, 2007 - New York City |
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The New York Times “Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.” |
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Yankee Food Service “Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.” |
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The eGullet Society for Culinary Arts & Letters "The blue September sky resembled another six years earlier, another that led to a day of death and destruction in the very same location, a location that came to be known as . The memory of that day of sadness and tragedy will remain always, but the area around Ground Zero is starting to rise again with a renewed spirit. Helping to feed that renewed spirit, the second annual Starchefs International Chefs Congress, was held from September 16th through the 18th at 7 World Trade Center" |
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New York Daily News “This week, StarChefs.com - the online magazine for the high-end food world - held its annual International Chefs Congress in New York, bringing together the country's best professional cooks for demos seminars and, of course, parties.” |
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New York Social Diary Chefs aren’t the only ones who feel pressure in the kitchen. |
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New York Daily News “Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.” |
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Food and Wine Magazine “I had big plans to spend as much time as possible at the StarChefs.com International Chefs Congress earlier this week. After all, they had gathered some of the world's great chefs for the event, including Joël Robuchon (whom Gault Millau called the Chef of the [Last] Century) and Seiji Yamamoto of Ryugin in Tokyo, who is so creative it's rumored that El Bulli's Ferran Adrià is inspired by him.” |
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Gothamist.com Earlier this week, StarChefs held its 2nd |
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Martha Stewart Living Radio Part CEO and Editor-in-Chief Antoinette Bruno described the Congress as ‘demonstrations with some of the top chefs from all over the world [like] Joël Robuchon, Jose Andres, David Burke, Wylie Dufresne…. Plus there’s a products fair where the latest and greatest equipment is on display for chefs to check out…. This year there are over 1,100 chefs coming to the Congress.” |
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Chef Magazine for Food Service Professionals Culinary arts website Starchefs.com recently announced this year's Rising Stars of New York winner, who will be celebrated at a gala and awards ceremony in New York City, September 18. |
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www.autismspeaks.org/ “Glimpse the future of New York dining at our push-cart tasting gala and |
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TimeOut New York StarChefs.comCelebrate their Rising Stars Revue and International Chefs Congress, Setp.16-18, New York. In TimeOut New York |
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South Florida Gourmet StarChefs.com 2nd Annual International Chefs Congress, Setp.16-18, New York... |
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Zagat Buzz New York The second StarChefs.com International Chefs Congress takes place September 16th–18th on the top two floors of 7 World Trade Center. This year’s ICC will feature live cooking demonstrations, hands-on workshops and smaller discussions led by top toques from around the world, including José Andrés, David Bouley, Wylie Dufresne and Joël Robuchon |
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Zagat Buzz New York Elizabeth Falkner and John Scharfenberger Present “High Content Choclate Desserts” at the StarChefs.com International Chefs Congress. |
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