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Embedded in three days of vibrant culinary programming, our photographers captured the innovation and prowess on display at the 2007 International Chefs Congress.


Antoinette Bruno opens up The International Chefs Congress
Atif Ateeq

Keynote Speaker David Kamp
Thomas Lee

Seiji Yamamoto holds up a burdock root “cork”
Thomas Lee

Attendees at the main stage
Thomas Lee

Antoinette Bruno takes questions from the audience
Thomas Lee

Jose Andres appreciates the natural jelly of tomato seeds
Thomas Lee

David Burke discusses brining and aging meat
Thomas Lee

Dan Barber discusses the Stone Barnes Center on stage
Michael Harlan Turkell

Alex Stupak plates his dish on the pastry stage
Thomas Lee

Chef Ann Cooper discusses the school lunch crisis
Thomas Lee

Bruno Bertin prepares for his CVap and sous vide workshop
Thomas Lee

The cookbook panel with Grant Achatz and Jeffrey Steingarten
Thomas Lee

Dave Arnold at the products fair
Thomas Lee

Akhtar Nawab at the Rising Star “How to Make it” panel
Thomas Lee

Will Goldfarb finishes his dish with edible flowers
Thomas Lee

Gualtiero Marchesi’s squid with ink
Thomas Lee

Will Goldfarb’s red dish
Thomas Lee

Oriol Balaguer’s book signing
Thomas Lee

Elizabeth Falkner’s book signing
Thomas Lee

A sherry tasting
Thomas Lee

Andoni Luis Aduriz’s chocolate “bubbles
Thomas Lee

Shannon Bennett tests out his Cona in the prep kitchen
Thomas Lee

David Bouley's techniques
Thomas Lee

Junior Merino’s mixology workshop Tejal Rao

Antoinette Bruno shows David Bouley and Daniel Boulud the Congress book
Michael Harlan Turkell

Elizabeth Falkner’s cheese course at the presenter’s dinner
Tejal Rao

The view from the products fair
Thomas Lee


Antoinette Bruno at the presenter’s dinner at the Morgan Library
Tejal Rao

Joel Robuchon explains the process of sous vide cooking
Michael Harlan Turkell

Presenter’s dinner at the Morgan Library
Tejal Rao

Pichet Ong sears scallops with honey
Thomas Lee


Marcus Samuelsson preps his lamb for the Congress Cocktail
Michael Harlan Turkell

Jose Andres slurps Ken Oringer’s Oyster “Royale” at the Congress Cocktail
Michael Harlan Turkell

Paul Liebrandt, Grant Achatz, and Johnny Iuzzini judge the Pacojet contest
Michael Harlan Turkell

Shannon Bennett prepares a Cona
Michael Harlan Turkell

Andoni Luis Aduriz’s chocolate “bubbles”
Michael Harlan Turkell



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