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hotel information International Chefs Congress on

September 19 & 20, 2006

Covenant House
346 West 17th Street
Between 8th & 9th Avenues
New York, NY 10011

BUY TICKETS with your registration code.

Prices vary. Admission to
the International Chefs Congress is BY INVITATION ONLY and is limited to executive chefs, pastry chefs, chefs de cuisines, sous chefs, food & beverage managers, and select press.

To request more information about’s International Chefs Congress and a formal invitation to the event.
International Chefs Congress
– A Kitchen Without Boundaries

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

Daniel Boulud on Don’t miss what promises to be the most important professional culinary event in the US this year. Save the date for’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 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.


Pichet Ong on StarChefs.comInteract and Collaborate:’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.

Sergi Arola and Tetsuya Wakuda on StarChefs.comThe 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.


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Conference Schedule

Tuesday, September 19th
Wednesday, September 20th
Welcome Address
Host: Antoinette Bruno
CEO & Editor-in-Chief -
Master of Ceremonies: Peter Elliot
Food Editor - Bloomberg L.P.


Keynote Address
Anthony Bourdain – Leadership Lessons from the Kitchen: Team Building & Crisis Management

Keynote Panel
Daniel Boulud, Eric Ripert and Jay McInerney - The Makings of a Four Star Restaurant

Congress Sessions
Chef Products & Wine Fair
Chef Products & Wine Fair
Congress Cocktail Reception
New York Rising Stars VIP Reception
Progressive Chef Dinners
New York Rising Stars Gala
Industry-Only Afterparty
Rising Stars Industry-Only Afterparty

Schedule times subject to change.

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(Albert C. Ledner Auditorium, Covenant House)

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

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


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
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

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

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

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
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

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(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.

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 on StarChefs.comSusan 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
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

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(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.

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.


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Anthony Bourdain on StarChefs.comTickets
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.

2-Day Industry Pass:
Tuesday, September 19 & Wednesday 20
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
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
Includes admission to Chef Demonstrations and Panels, Products Fair, and Seminars  
1-Day Chef Pass: Wednesday, September 20
Includes admission to Chef Demonstrations and Panels, Products Fair, and Seminars  

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’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.

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

Hotel Name Location Phone Number Rates Starting At
Dylan Hotel 52 East 41st Street
212-338-0500 $359
135 West 52nd Street
Bentley 500 East 62nd Street 212-247-9700
Ameritania 230 West 54 Street 212-247-9700
Marcel 201 E 24th St


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

Demonstration Kitchen brought to you by:

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  • 2007 ICC Event Details
  • 2006 ICC Welcome Address
  • 2006 ICC Event Wrap Ups
  • Purchase ICC Book
  • Purchase ICC DVD

  • ...Published: March 2006

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