StarChefs.com
International Chefs Congress
– A Kitchen Without Boundaries

September 19 & 20, 2006
Covenant House, New York City

Don’t miss what promises to be the most important professional culinary event in the US this year. Save the date for StarChefs.com’s inaugural International Chefs Congress, a two-day culinary symposium where the world’s most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers. This is the first event of its kind in the US, and StarChefs.com invites you to be a part of culinary history! The event will take place September 19 & 20, 2006 in New York City at Covenant House.

Interact and Collaborate:
StarChefs.com’s International Chefs Congress is your opportunity to collaborate with and learn from leading chefs from around the world. Attend innovative chef demonstrations, hands-on workshops, wine tastings, and expert panels on relevant industry topics.

Source Chef-Quality Products and Equipment:
Attendees will have access to the Chef Products Fair featuring the latest kitchen equipment from leading manufacturers and chef-quality food and beverage products from the US and abroad.

Network:
The International Chefs Congress will provide opportunities to network and build relationships with your industry peers. Evening activities on September 19th start with a cocktail reception, followed by an invitation to dine at one of New York City’s top progressive restaurants. The Congress will culminate in the New York Rising Stars Revue on the evening of September 20th. Join us for this special "high concept street food" push-cart gala and awards ceremony to honor New York's top up-and-coming culinary talent. Tickets to each event will be sold separately.

Conference Schedule

Tuesday, September 19th	Wednesday, September 20th
9:30-9:45am Welcome Address Host: Antoinette Bruno CEO & Editor-in-Chief - StarChefs.com Master of Ceremonies: Peter Elliot Food Editor - Bloomberg L.P.
9:45-11am Keynote Address Anthony Bourdain – Leadership Lessons from the Kitchen: Team Building & Crisis Management	10-10:45am Keynote Panel Daniel Boulud, Eric Ripert and Jay McInerney - The Makings of a Four Star Restaurant
9am–6pm Congress Sessions	9am-6pm Congress Sessions
9am-6pm Chef Products & Wine Fair	9am-6pm Chef Products & Wine Fair
6-8pm Congress Cocktail Reception	7-8pm New York Rising Stars VIP Reception
8-11pm Progressive Chef Dinners	8:00-10:30pm New York Rising Stars Gala
11pm Industry-Only Afterparty	11pm Rising Stars Industry-Only Afterparty

Schedule times subject to change.

CHEF DEMONSTRATIONS AND PANEL DISCUSSIONS
(Albert C. Ledner Auditorium, Covenant House)

TUESDAY SEPTEMBER 19: Speaker Topic 9:45 - 11am Chef Anthony Bourdain Brasserie Les Halles, New York Lessons From the Kitchen: Team-Building & Crisis Management 11 - 11:30am Pastry Chef Albert Adria El Bulli, Spain Nature as Inspiration 11:30am - 12:30pm Panel Discussion: Chef Anthony Bourdain, Moderator Chef Chris Cosentino Incanto, San Francisco Chef Fergus Henderson St. John, London Guts & Glory Offal Panel 12:30 - 2:00pm LUNCH BREAK 2 - 2:30pm Chef Pascal Barbot Astrance, Paris Foie Gras and Mushroom Galette 2:30 - 3pm Chef Norman Van Aken Norman's, Miami The Origins of Fusion 3 - 3:30pm Chef Patricia Quintana Izote, Mexico City TBA 3:30 - 4pm Chef Susur Lee Susur & Lee, Toronto Traditional Chinese Steaming Using Unusual Spices 4 - 4:30pm Chef Patricia Yeo Sapa, New York Cooking with Tea 4:30 - 5pm Chef Ken Oringer Clio & Toro, Boston Inventive Preparations of Unusual Ingredients 5 - 5:30pm Pastry Chef Frédéric Bau L'Ecole du Grand Chocolat Valrhona, Paris The Chocolate Cuisine - Discover Savory Chocolate 5:30 - 6pm Chef José Andres Café Atlantico, Washington, DC Reinventing American Classics

WEDNESDAY SEPTEMBER 20: Speaker Topic 10 - 11am Chef Daniel Boulud, Daniel, New York Chef Eric Ripert Le Bernardin, New York Author Jay McInerney New York The Makings of a Four-Star Restaurant 11 -11:30 am Chef Marcus Samuelsson Aquavit, New York Contemporary Pan-African Cuisine 11:30am - 12:30pm Sustainability Panel in Partnership with Chefs Collaborative Chef Peter Hoffman Savoy, New York Chef Todd Gray Equinox, Washington, DC Chef Traci Des Jardins Jardinière, San Francisco Chef Greg Higgins Higgins Restaurant, Portland Chef Bruce Sherman North Pond, Chicago Jennifer Small Flying Pigs Farm, New York   12:30 - 1pm Chef Paul Liebrandt Gilt, New York Artist or Artisan? The Role of a Chef 1 - 2:30pm LUNCH BREAK 2:30 - 3pm Pastry Chef Pierre Hermé Pierre Hermé, Paris Architecture du Goût: The Exploration of Flavors and Creation of Taste Compositions 3 - 3:30pm Chef Masaharu Morimoto Morimoto, Philadelphia and New York Hot, Live and Raw: A How-to with Octopus and Abalone 3:30 - 4pm Chef Wylie Dufresne wd-50, New York 2006: Developments in the wd-50 Kitchen 4 - 4:30pm Chef Josh Dechellis Sumile, New York Turning Japanese: American Cooking Through a Japanese Lens 4:30 - 5pm Pastry Chef Sam Mason, wd-50, New York The Use of Hydrocolloids and Non-Traditional Ingredients in Desserts 5 - 5:30pm Chef Davide Scabin Combal Zero, Torino The Taste of Shape 5:30 - 6pm Chef Sergi Arola La Broche, Madrid Sardines Five Ways

ADDITIONAL HANDS-ON CHEF WORKSHOPS
(5th Floor Seminar Room, Covenant House)
Additional Registration Fee: $75 per workshop. Limited to 20 participants each.

TUESDAY SEPTEMBER 19: Speaker Topic 1 - 2pm Chef David Myers Sona, Los Angeles The Art of Presentation 4 - 5pm Izzy Yanay Hudson Valley Foie Gras, New York Chef Joel Antunes JOEL, Atlanta Foie Gras: From Production to the Plate

WEDNESDAY SEPTEMBER 20: Speaker Topic 9 - 10 am Chef Lee Gross M Café de Chaya, Los Angeles Culinary Yin and Yang: Vegan Charcuterie and the Order of the Universe 1 - 2pm Pastry Chef Pichet Ong P*Ong, New York Working with Tapioca Pearls 4 - 5pm Chef Chris Cosentino Incanto, San Francisco Discovering the Wonders of Tripe

Presenting Chefs Confirmed as of June 1, 2006

INDUSTRY SEMINARS
(5th Floor Seminar Room, Covenant House)
Free of Charge. Limited to 50 attendees each. Advance registration required.
*Registration Fee $75 for Media Training Seminar. Limited to 20 people.

TUESDAY SEPTEMBER 19: Speaker Topic 1 - 2pm Adam Block - Principal Block and Associates. LLC The Art of the Deal 3 - 4pm John Egnor - President, JEM Associates Kitchen Design with Operations in Mind 5 - 6pm James Beard Foundation Panelists: Susan Ungaro - President Mitchell Davis - Vice President of Communications Claudia Karach - Membership Director Izabela Wojcik - Director of House Programming Inside the James Beard Foundation: Our Mission, Our Awards, Our Programs

WEDNESDAY SEPTEMBER 20: Speaker Topic 9 - 10am Phillip Baltz - President Baltz & Co The Value of Public Relations *4 - 5pm Linda Pelaccio - Media Coach Making the Media Work for You: How to Talk to the Press

WINE & BEVERAGE SEMINARS
(5th Floor Seminar Room, Covenant House)
Additional Registration Fee: $20 per seminar. Limited to 20 attendees each.* Participants can only attend one of the Spanish Wine seminars.

TUESDAY SEPTEMBER 19:
Time	Speaker	Topic
11am - 12pm	Adrian Murcia, Fromager Chanterelle, NY	Food-Loving Tempranillo
1 – 2pm	Chef Bart Vandaele Belga Café, Washington, DC	Beers of Belgium
3 - 4pm	Adrian Murcia, Fromager Chanterelle, NY	Food-Loving Tempranillo

Note: All schedules subject to change.

Tickets
Admission to the International Chefs Congress is BY INVITATION ONLY and limited to foodservice industry professionals only. To request a formal invitation to the event, CLICK HERE.

Special SPONSOR-SUBSIDIZED Chef Passes are available for executive chefs, pastry chefs, chefs de cuisines, andd sous chefs, with the option to purchase a 1-day or 2-day pass. All other industry professionals must purchase a 2-day Industry Pass. Culinary students will have an opportunity to apply for sponsored scholarships to attend the program. A portion of the ticket sales will benefit Covenant House’s residential center for at-risk youth, which includes a culinary arts training program.

CONGRESS PASSES:	PRICE
2-Day Industry Pass: Tuesday, September 19 & Wednesday 20	$850
Includes admission to Chef Demonstrations and Panels, Products Fair, Seminars, plus the Tuesday Night Cocktail Reception and Afterparty
2-Day Chef Pass: Tuesday, September 19 & Wednesday 20	$450
Includes admission to Chef Demonstrations and Panels, Products Fair, Seminars, plus the Tuesday Night Cocktail Reception and Afterparty
1-Day Chef Pass: Tuesday, September 19	$225
Includes admission to Chef Demonstrations and Panels, Products Fair, and Seminars
1-Day Chef Pass: Wednesday, September 20	$225
Includes admission to Chef Demonstrations and Panels, Products Fair, and Seminars

ADDITIONAL EVENTS:	PRICE
Hands-on Chef Workshops: September 19 & 20	$75 per workshop
A series of intimate, hour-long hands-on workshops that allow you to learn culinary techniques and concepts from top chefs. *Open to 1-Day and 2-Day Chef Pass Holders Only. Limited seats available.
Wine Tastings: Tuesday, September 19	$20 per tasting
Tastings geared toward professional chefs, focused on the interplay of wine and food. Open to all pass holders. *Limited seats available.
Congress Dinner Series: Tuesday, September 19	$95 per person
While you’re in New York City, don’t miss an opportunity to sample the cuisine of some of the city’s most progressive chefs. Enjoy a special prix-fixe menu designed for Chefs Congress Attendees, plus dedicated wine pairings from top vintners. Host Chefs & Participating Restaurants: - Shea Gallante, Cru - Gabriel Kreuther, The Modern - Waldy Malouf, Beacon (with Guest Chef Bart Vandaele, Belga Café) - Marcus Samuelsson & Johan Svensson, Riingo - Suvir Saran, Hemant Mathur & Surbhi Sahni, Dévi - Patricia Yeo, Sapa *Limited seats available.
New York Rising Stars Revue: Wednesday, September 20	$125 general admission; $200 VIP
StarChefs.com’s International Chefs Congress culminates in the Rising Stars Revue, a special Pushcart Gala and awards ceremony to honor New York’s up-and-coming culinary talent. Sample “high-concept street food” from New York’s best young chefs and their renowned mentors. This event is open to the public.

Please continue to check this page for program updates and additional information.

Staying in New York City
Need affordable hotel accommodations while you're in town? StarChefs.com recommends the following hotels.

Sponsoring the International Chefs Congress
To learn more about sponsorship opportunities and how your company can be a part of this ground-breaking event, CLICK HERE

Founding Sponsors


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