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StarChefs.com International Chefs Congress on StarChefs.com

WHEN:
September 16 - 18, 2007

WHERE:
7 World Trade Center
250 Greenwich St.
New York, NY 10007-2140

TICKETS:
Admission is limited to foodservice industry professionals only. A limited number of subsidized culinary passes will be available.

  3-DAY 1-DAY
CHEF $250 $150
INDUSTRY $750 $300

To purchase tickets
CLICK HERE

STAY:
New York Marriott at the Brooklyn Bridge
333 Adams Street
Brooklyn, New York 11201
Phone: 1-718-246-7000
Fax: 1-718-246-0563
Toll-Free: 1-888-436-3759
Special Rate: $239/night through Monday night (Tuesday and additional nights available at a higher rate)
CLICK HERE to reserve

Congress Theme:
Giving Back: Putting Good Food in Our Schools

 
StarChefs.com
International Chefs Congress
– A Kitchen Without Boundaries

September 16 - 18, 2007
New York City

Don’t miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world’s most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers.

Attend chef demonstrations, hands-on workshops, career counseling sessions, and expert panels on key industry topics. Smaller hands-on techniques workshops (savory, pastry, mixology), wine tastings and business seminars round out the program. Source chef-relevant products and equipment from around the world at the Chef Products Fair.

The Venue
The second year of the 2007 International Chefs Congress promises to be even bigger and better than the first! Our new location on the top two floors of 7 World Trade Center boasts 50,000 square feet of space. This shimmering glass tower, completed in the spring of 2006, proudly marks the first skyscraper to be rebuilt after the attacks on September 11, 2001. The majestic 52-story structure is the first commercial tower in New York City to be certified as “green” by the U.S. Green Building Council. With floor to ceiling windows on all sides, it has breathtaking views of the entire city.

Products Fair
Leading manufacturers and purveyors from around the world showcase their products such as high-end kitchen equipment, specialty foods, chef tools and wines. Attendees will have the opportunity to sample and learn more.

Main Stage Live Cooking Demos and Events
Click Here to View Hands-On Workshop Schedule

Sunday, September 16 Monday, September 17 Tuesday, September 18
10:00am-Noon

Registration


9:00-10:00am

Registration

9:00-10:00am

Registration

10:00-10:15am

Antoinette Bruno
Antoinette Bruno

StarChefs.com, Editor-in-Chief and CEO
New York, NY
2007 Culinary Trends Survey Report
 

10:15-11:00am

David Kamp
David Kamp

Author of The United States of Arugula
New York, NY
Keynote: The Evolution of an American Cuisine

10:00-10:45am

Andoni Luis Aduriz
Chef Andoni Luis Aduriz
Mugaritz
Errenteria, Spain
Cocoa Bubbles, Edible Rocks and Vegetables
11:00-11:45am

Seiji Yamamoto
Chef Seiji Yamamoto

Ryugin Restaurant
Tokyo, Japan
Chateau RyuGin: Reshaping Classical Japanese Cuisine
10:45-11:30am

Will Goldfarb
Pastry Chef Will Goldfarb
Room 4 Dessert
New York, NY
Experiential Cuisine
12:00-12:45pm

Pichet Ong
Pichet Ong
P∗ONG
New York, NY
P∗#$stry

Pastry Presentation
11:45am-12:30pm

David Burke
Chef David Burke
davidburke & donatella
New York, NY
Salts: Aging, Brining and Flavoring
11:30am-12:15pm

Gualtiero Marchesi
Chef Gualtiero Marchesi
Ristorante Gualtiero Marchesi
Erbusco, Italy
The Marchesi Code
12:45-1:30pm

Johnny Iuzzini
Pastry Chef Johnny Iuzzini
Jean Georges
New York, NY
Dessert 4-Play

Pastry Presentation

12:30-2:15pm

Lunch

Networking Break

Wine Tasting & Mixology Seminars


12:15-1:45pm

Lunch

Networking Break

Wine Tasting & Mixology Seminars

1:30-2:30pm

Ann Cooper
Chef Ann Cooper
Author of Lunch Lessons
Moss Beach, CA

School Lunch Lottery:
Three versions of school lunch (mystery meat; cold, home-packed; organic, healthy hot lunch of the future) serve dual roles as both lunch for attendees and fodder for the Ann Cooper led School Lunch Roundtable.

2:15-3:00pm

Oriol Balaguer
Pastry Chef Oriol Balaguer
Oriol Balaguer.Barcelona
Barcelona, Spain
Concept Cake
1:45-2:30pm

Dan Barber
Chef Dan Barber
Blue Hill
New York, NY
From Plate to Farm

2:30-3:30pm

Rising Stars

2007 New York Rising Stars
'How to Make It' Chef Panel

3:00-3:45

David Bouley
David Bouley
Bouley
New York, NY
American Ingredients, Japanese Techniques
2:30-3:15pm

Alex Atala
Chef Alex Atala
D.O.M.
Sao Paolo, Brazil
Welcome to the Jungle: Amazon-Inspired Cuisine
3:45-4:45pm

Ann Bramson
Ann Bramson
Artisan Books
New York, NY

with

Lisa Queen
Queen Literary Agency
New York, NY
From Kitchen to Cookbook Panel

3:45-4:30pm

Networking Break

3:15-3:45pm

Networking Break

4:30-5:15pm

Wylie Dufresne
Chef Wylie Dufresne
wd~50
New York, NY
Developments in the wd~50 Kitchen

3:45-4:30pm

Elena Arzak
Chef Elena Arzak
Restaurante Arzak
San Sebastian, Spain
Recent Restaurant Arzak Experiments
5:00-5:45pm

Ann Bramson
Pastry Chef Alex Stupak
wd~50
New York, NY
Creativity Through New Technique

5:15pm-6:00pm

Joel Robuchon
Chef Joel Robuchon

L'Atelier
Paris, France


and

Buruno Goussault
Bruno Goussault

Cuisine Solutions
Alexandria, VA
Sous-Vide Cuisine

4:30-5:15pm

Shannon Bennett
Chef Shannon Bennett
Vue de monde
Melbourne, Australia
Improv Theatre: Dishes Born from Quick Inspirations

   

5:15-6:00pm

Dani Garcia

Chef Dani Garcia
Calima
Marbella, Spain


with

Jose Andres
Chef Jose Andres
minibar by jose andres
Washington, DC
Andalusian Landscapes 2007

   

7:00–10:30pm

Rising Stars Revue
Mansion
530 W. 28th, New York, NY

   

11:00–2:00am

Industry-Only Afterparty
Location TBA

Hands–On Workshops: (Limited Quantity Available. Not Included in Price of Admission.)
Sunday         Monday Tuesday
Hands-On Mixology Workshops
Wine Tasting Seminar
Hands-On Single Ingredient Workshops
Hands-On Tools of the Trade Workshops
Hands-On Special Techniques Workshops
Hands– On Workshops Hands–On Workshops
12:00–1:15pm

Adam Seger
Mixologist Adam Seger
Nacional 27
Chicago, IL
Farmer’s Market Cocktails Featuring Appleton Estate Jamaica Rum and Blueberries Culinary Mixology: Blurring the Line Between Market-Inspired Cookery and Seasonal Drink Mixing
The days of shelf staple bar sour mix and frozen daiquiri mix are over and are being replaced by a new generation of mixologists insisting on fresh squeezed juices, innovative infusions, the use of fresh herbs and botanicals, culinary based flavor combinations and muddling of local and exotic fruit.

The sustainable fresh ingredient culinary revolution that Alice Waters jump-started years back is being carried on behind the bar by a new generation of culinary mixologists. Infused syrups are becoming the fresh stocks of the bar, seasonal and local fruits and herbs the inspiration for new drinks and distilled boutique spirits the producer-designated base of a drink.

Adam Seger’s Farmer’s Market Cocktails workshop will draw heavily from whatever inspiration he finds at the Union Square Green Market the day of the workshop. Participants will gain ideas of how to best use a number of ingredients, and infusion ideas that will work in any season.

12:00–1:15pm

12:00-1:15pm

Stephan Pyles

Chef Stephan Pyles
Stephan Pyles
Dallas, TX
Flavor Layering with Chiles Featuring Vita-PrepFlavor Layering with Chiles featuring Vita–Prep
Within the capsicum genus there are over 300 kinds of chilies; Stephan Pyles overviews chilies from several cultures, describing their flavor profiles and heat index, demonstrating the techniques for making chili powders, chili purees easily with the aid of a Vita–Prep, and explaining how to work with both fresh and dry product.

Capsaicinoids, the active components of the chili, have no flavor or odor and cause stimulation of pain receptors in the mouth. Pyles discusses how human taste panels were used in 1912 to develop the Scoville Organoleptic Test, which is still used to measure the piquancy of the pepper fruit. Armed with an understanding of this heat index, Pyles explains how a cook can use a chili to his advantage when composing a dish — to amplify flavor and the diner’s enjoyment. What's to enjoy? Capsaicin gets to work on the body's temperature regulation, making the body feel hotter than it actually is. They sweat. The blood flow in the skin is heavier than usual. They throb. The body's metabolic rate increases. They pant…but eating chilies isn’t a sadistic assault on the palate — the myth that chilies numb the taste buds is just that, a myth.

Pyles explains how the chili actually heightens the mouth’s sensitivity, presenting a number of complimentary ingredients to the chili’s heat. To exercise more control over the diner’s palate, Pyles describes the five major capsaicinoids that have been isolated from the chili fruit and reveals how each one has its own characteristic 'bite' sensation in the mouth.
12:00–1:15pm

Bruno Bertin
Bruno Bertin
Cuisine Solutions
Alexandria, VA

and

Buruno Goussault
Bruno Goussault

Cuisine Solutions
Alexandria, VA
Low Temperature Cooking with CVap As the old saying goes, a chef is only as good as his combi-oven and the CVap Cook & Hold is to more and more chefs the best one on the market. Because it braises, steams, slow cooks, and holds, it can complete most tasks and make many easier, but only if you know how to use it.

In their Low Temperature Cooking with CVap workshop Bruno Bertin and Bruno Goussault share their years of expertise at Cuisine Solutions with participants, making the CVap’s capabilities transparent and comprehensive. By demonstrating a Short Rib with Celery and Blue Cheese Foam dish from start to finish, they’ll show participants several of the various techniques the CVap executes. While sous-vide is certainly one viable way of cooking low-temperature, the CVap’s hold feature makes it more full-proof and less dangerous, (not that sous-vide is dangerous, Shea Gallante.) Its vapor environment simulates sous-vides water bath, creating a uniform, flavorful, tender product.

Goussault and Bertin will share tips for formulating recipes that work with the CVap and adapting existing recipes to work in the combi-oven environment. Participants will the leave the workshop with a better idea of the mechanism behind the Cvap and the endless possibilities of food it can help prepare.
12:00–1:15pm

Fabio Trabocchi
Chef Fabio Trabocchi
Maestro
Arlington, VA
Italian Cuisine: Tradition and Evolution Fabio Trabocchi Italian Cuisine: Tradition and Evolution
For Fabio Trabocchi, Italy’s cuisine is inextricably intertwined with its culture and place. Born and raised in Italy and later transplanted to the United States, Trabocchi’s kitchen evolved into a place to study regional Italian cooking and reinterpret classic dishes in a fine dining context. Rather than merely deconstruct and reconstruct familiar dishes, Trabocchi layers flavors, textures, and, resultingly, meanings onto the dishes he creates. Trabocchi shares his culinary philosophy through the lens of two ingredients he calls “the pillars of Italian cuisine.” Parmigiano Reggiano dates back nine centuries to a small area of northern Italy. The 85-pound wheels are still made from unpasteurized cow’s milk and aged for about 2 years. The character of the cheese reflects the season of its making, turning a pale yellow with herbaceous notes in spring and carrying exotic fruit and pineapple flavors in winter. Prosciutto di Parma is another simple product whose unique flavor reflects a precise aging method. In his Tradition and Evolution workshop, Trabocchi uses the products to explore the concept of Italian cuisine while respecting tradition.
1:00-2:15pm

Jason Kosmas
Mixologist Jason Kosmas
Employees Only
New York, NY
Culinary Approaches to Classic Mixology Featuring Chambord and Woodford Reserve
9:00-10:00am

Adam Block

Adam Block
Principal
Block and Associates. LLC
Ross, CA
The Art of the Deal

51st Floor Business Stage

1:30-2:45pm

Todd Thrasher
Mixologist Todd Thrasher
The PX
Arlington, VA
Bitters and Tonic from Scratch Bitters and Tonic, from Scratch
“Homemade and farm-to-glass” – for Mixologist Todd Thrasher, this mantra is the key to his repertoire of cocktail creations. His libations, which draw from the culinary world’s techniques and ingredients, are truly an extension of the kitchens at Restaurant Eve and The Majestic, both owned by Chef Cathal Armstrong. Thrasher’s drinks are carefully composed with his homemade tonic water, bitters, and purees. He also infuses his own liquors, like house-spiced Appleton Estate Rum.
As mixology takes a more prominent and respected role in the industry, diners appreciate the thought and work that goes into the craft of the cocktail. In his workshop, Bitters and Tonics, from Scratch, Thrasher goes step-by-step through creating house-made tonic water and orange bitters. The workshop details everything from the initial roast to the final strain, and, of course, features samples of the finished products.
1:30-2:45pm

Frederick Dexheimer

Fred Dexheimer
T. Edward Wines
New York, NY
Ultimate Pairings

1:30-2:45pm

Michael Cimausti
Chef Michael Cimarusti
Providence
Los Angeles, CA
Working with Australian Fish Working with Australian Fish Michael Cimarusti highlights the versatility of the Australian Southern Rocklobster and uses the lobster industry to exemplify how a well-managed, sustainable fishery can deliver high-quality product while remaining ecologically and fiscally responsible. In the early 1900s, South Australians were catching lobsters with hoop nets and selling in Adelaide and Kingston for little more than two shillings a dozen; today, the national Australian Southern Rocklobster Industry exports around 4000 tons of quality product each year.

Cimarusti, who grew up fishing, will use a single lobster to prepare three small dishes, essentially a lobster tasting menu with the first course raw and the other two cooked. He also reveals how to easily extract what his Grandfather called “Dead Men’s Fingers,” or the meat found in the lobster’s legs. In his “Dead Man’s Fingers with Vadouvan,” Cimarusti honors Australia’s Asian food influences with a sweet and sour vadouvan espuma and a vadouvan sorbet, balancing the brown spices of the vadouvan with a mint gel and lime vinaigrette.


1:30-2:45pm

Shea Gallante
Chef Shea Gallante
Cru
New York, NY
Sous Vide, The Right Way Featuring DayMark, Multivac and Techne Sous Vide The Right Way Featuring DayMark, Multivac and Techne Despite its amazing ability to create consistently tender, flavor-packed food of every kind, last year’s highly publicized crack-down on sous vide in New York brought the technology some negative attention. What worried New York City’s Department of Health and Mental Hygiene was the indefinite amount of time that the vacuum packed food, once heated, stayed sealed. But the fines and restrictions soon loosened as the department spoke to their bureaucratic equivalents in Europe and it became clear that chefs were in fact using the equipment to cook more precisely than ever.

In a hands-on demonstration, Shea Gallante shares the method and techniques he has developed for cooking veal loin sous vide. The preparation illustrates the advantages and risks involved in cooking sous vide, a delicate technique that can create a near perfect product when executed with discipline and attention to times and temperatures. Gallante’s presentation features vacuuming capabilities from Multivac, state-of-the-art immersions circulators from Techne and labels designed to protect your sous vide cuisine’s safety by DayMark.
1:30-2:45pm

Carmen Titita Ramirez Degollado
Chef Carmen Titita Ramirez Degollado
El Bajio
Mexico City, Mexico
Traditional Mexican Salsas

1:00-2:15pm

Scott Mayger
Scott Mayger
Telepan
New York, NY
Wine Tasting Seminar Featuring Australian Wines

12:45-2:00pm

Mixologist
Albert Trummer

Fraiche
Los Angeles, CA
Wine and Champagne Cocktails Featuring Chambord

3:00-4:15pm

Dave Wondrich
Mixologist Dave Wondrich
New York, NY
Retro Cocktails Featuring Woodford Reserve

3:00-4:15pm

Scott Mayger
Scott Mayger
Telepan
New York, NY
Pairing with Difficult or Unusual Ingredients featuring Loire Valley Wines

3:00-4:15pm

Graham Elliot Bowles
Chef Graham Elliot Bowles
Avenues
Chicago, IL
The Art of Presentation Graham Elliot Bowles’s thoughtfully composed plates draw parallels between the culinary world and the art world, pushing the diner to appreciate his cooking beyond its definition as a craft and value it as a modern form of self-expression. In his presentation, Bowles discusses his philosophy on plating – noting that visual texture, color, negative space, and other terms commonly reserved for artistic discourse, apply to culinary presentation.

Using four progressive dishes, Bowles represents four artistic movements, beginning with a Contemporary clam chowder. Deconstruction, a term coined by the late Jacques Derrida in the 60s, has long since trickled down from its original use in literary criticism and philosophy and into the art world. In the past few years it’s been applied to dishes that take apart familiar elements and isolate them on the plate. When successful, a deconstructed dish points to a complicated grey area that was present but obscured in the original, and asks a meaningful question about the archetype. In his clam chowder, Bowles rewrites the familiar regional dish as a single clam accompanied by a Vichyssoise terrine, a shallot marmalade, celery leaves, and candied pancetta – introducing classic French elements to the classic American dish. Bowles’s interpretation asks questions of the French and American cuisines (is it the ingredient, the method or the place that makes a cuisine?) and the dish itself (what is the essence of clam chowder?).

Bowles plays with the Pop Art approach to mass production and mass appreciation, by drawing from kitschier elements of the food industry – instant grits, root beer, corn nuts, and barbecue sauce – to create a whimsical bison dish that uses cheap ingredients to playfully evoke American culture. His Impressionist seared scallop is inspired by Toulouse-Lautrec and his cranberry soup, which closes the presentation, explores dessert in the context of Minimalism.

3:00-4:15pm

Jordan Kahn
Pastry Chef Jordan Kahn
San Francisco, CA
Demystifying the Pacojet: Sweet and Savory ApplicationsFor centuries the mystique surrounding the Pacojet has intrigued culinary scholars and mechanical anthropologists alike. No, not really. But, what is becoming a mainstay in kitchens across America does carry with it a certain amount of puzzle, wonder, and bemusement – “What is that damn thing?”

Pastry Chef Jordan Kahn demystifies and illustrates, through two desserts, and one savory dish, the enormous creative potential of the Pacojet. Kahn then asks the deeper questions that allow chefs to precisely manipulate their products, and answers them: Are recipes for batch freezers and Pacojets interchangeable? How is a recipe affected by the process to which it is submitted? How do fat content, sugar density, water percentage, stabilizer and other important factors determine a frozen product’s character?

From there, Kahn explores the Pacojet’s role beyond ice cream machine, explaining how its mechanism, a very sharp and powerful blade, can multi-task as a high-speed blender, or, as Kahn affectionately refers to it, “a blender high on speed.” Forcemeats, pasta fillings, herb oils, cream-less mousses – Kahn suggests innovative ways for the savory chef to use the machine, if, that is, the pastry chef is willing to share.


Pastry
Workshop

3:00-4:15pm

Donald Link
Chef Donald Link
Herbsaint and Cochon
New Orleans, LA
Small Plates
Southern Style
Small Plates Southern Style
Donald Link shares how he has successfully adapted the concept of small plates to suit the American diner, who’s no longer satisfied with the traditional 3 course–menu progression. A wide variety of small plates gives the diner more flavors, textures and base ingredients to choose from, and allows them to experience more of what a chef has to offer. Link explains the phenomenon of America’s fascination with sushi — an inherently small plate dining experience — and cautions against classic small plate restaurant mistakes that can sink the check average.

It’s a tricky concept for a restaurateur — it may be called the small plate, but if the portion is too small, the diner gets the sense of being over–charged. On the other hand, if the portion is too large, the diner will fill up, won’t order more than one plate, and the restaurant, in turn, won’t make any profit. Link explains how to keep the menu balanced, the diner happy, and the restaurant profiting. A solution: offer a series of small plates next to entrees, soups, and salads, to keep the menu balanced. Link draws attention to the importance of waitstaff training when running the small plate concept — they’re vital in guiding the guests through the menu and making sure the diner feels informed.

Valuing the Southern flavor sensibility (ie sweet, spicy, fried,) but also dedicated to balanced, not–so–heavy dishes, Link creates Corn and Rice Calas with Marinated Tomatoes, Pan Fried Eggplant with Jalapeño Marinated Crab, and Chilled Prime Rib Steak with Horseradish, Beets, and Fresh Mint in his workshop.
1:00-2:15pm

Zak Palaccio
Chef Zak Pelaccio
Fatty Crab and Borough
New York, NY
Malaysian Street Food
12:45-2:00pm

Steven Olson
Steven Olson
BAR LLC
New York, NY Vinos de Jerez and Tapas: Spain's Perfect Pairing


4:30-5:45pm

Junior Merino
Mixologist Junior Merino
The Liquid Chef, Inc
New York, NY
Cocktail and Food Pairings Featuring Amarula Cream Liqueur and Appleton Estate Jamaica Rum Junior Merino’s cocktail and food pairings reflect his philosophy, to raise the awareness of the balance and the harmony possible in artfully executed cocktails. A well–balanced cocktail is like a well–made dish — each and every ingredient is dutifully considered, then showcased without masking the flavors of the main spirit (ingredient), yielding a sometimes sophisticated, sometimes unusual, sometimes sublime cocktail, but always a successful one. The ingredients in a cocktail must marry with those in the dish with which they are paired, like with wine, except the mixologist has arguably more control in manipulating exactly what flavors will pair with the dish’s.

There are five elements that are essential in the creating of cocktails: First is the aesthetic element, which almost always creates the first impression on a guest. Second is the cocktail’s scent, so much of smell is taste and, again, we smell before we taste. Third is taste, which, ideally is a vindication of the impression the first two elements have created. The fourth important element is balance or harmony, because, as chefs know, balance in any dish is crucial to its success. Finally, the “human factor,” is the most important. Mixologists must love their craft, ingredients and clientele to make the first four elements come together.

In his workshop, Merino works closely with Dominican Chef Maximo Tejada of Rayuela to create a total cocktail and food experience – connecting his five elements harmoniously to Tejada’s ”estilo libre Latino,“ or freestyle Latino cuisine.


4:30-5:45pm

 

4:30-5:45pm

Elizabeth Falkner
Pastry Chef Elizabeth Falkner
Citizen Cake
San Francisco, CA

and

John Scharffenberger
John Scharffenberger
Scharffen Berger
San Francisco, CA
High Content Chocolate Desserts with Scharffen Berger
Pastry Workshop

4:30–5:45pm

takashi_yagihashi
Chef Takashi Yagihashi
Noodles
Chicago, IL
Featuring Henckels‘ Miyabi KnivesIn his Knife Skills workshop with Henckels Miyabi Knives, Takashi Yagihashi offers a course perfect for chefs looking to brush up on their basic skills or learn truly original and modern sashimi techniques. He’ll cover traditional sashimi (tuna, fluke, squid and Hamachi) and vegetables (cucumber, lemon lime and oba leaves); contemporary sushi (snapper, amberjack, shrimp) and vegetables (beet, avocado and miyoga,) all the while explaining and demonstrating the knife work required to create each effect.

He’ll also offer tips for plating and presentation, completing the plating for several dishes. He’ll give advice on buying a proper knife, sharpening it correctly, choosing the right cutting board for you and maintaining and cleaning it. In the hands of Yagihashi, workshop participants will, at the end of the workshop, have learned to prepare numerous varieties of sashimi they can take home to their own restaurants.
4:30-5:45pm

Katsuya Fukushima
Katsuya Fukushima

Café Atlantico and Minibar
Washington, DC

and

Ruben Garcia
Chef Ruben Garcia

Café Atlantico and Minibar
Washington, DC
Innovation with Spanish Olive Oil

1:00-2:15pm

Linda Pelaccio
Linda Pelaccio
Media Coach
New York, NY
Cooking for the Camera: Projecting the Image You Want

51st Floor Business Stage
12:45-2:00pm


Chef Ken Oringer
Clio
Boston, Ma
Culinary Gadgets from Mars

             

 

Tickets
Admission to the International Chefs Congress is limited to foodservice industry professionals only. To purchase tickets, CLICK HERE.

  3-DAY 1-DAY
CHEF $250 $150
INDUSTRY $750 $300

Giving Back: Putting Good Food in Our Schools
This year the StarChefs.com International Chefs Congress is proud to take on the school lunch program crisis as its cause. Programs like the Martin Luther King, Jr. Middle School Edible Schoolyard are inspiring to not only likeminded individuals and chefs, but to the population at large that cares about real food and our connection to it.

The StarChefs.com ICC 2007 will take that localized inspiration and put it on a national platform. Key school chefs, school lunch menu planners and policymakers will partake in this year’s congress, attending the same ingredient and technique-driven programming as other attendees. This year’s congress will also offer seminars and roundtables with school lunch programs as their topic du jour. It will foster an environment where those with an interest and power to effect change and the system can learn and share ideas about how to do so, while focusing at the same time on the sheer excitement and delight of food, what the congress is all about.

Host Chefs:

Chef Josh DeChellis
Bar Fry
New York, NY
Chef Marcus Samuelsson
Aquavit
New York, NY
Chef Paul Liebrandt
New York, NY
Chef Patricia Yeo
Monkey Bar
New York, NY

Chef Jose Andres
Café Atlantico
Washington, DC

Chef Wylie Dufresne
WD~50
New York, NY

Chef Iacopo Falai
Falai and Café Falai
New York, NY

Chef Ken Oringer
Clio and Uni
Boston, MA

Chef Anthony Bombaci
Nana
Dallas, TX

Chef Geoffrey Zakarian
Country

New York, NY

Chef Harrison Mosher
Alta
New York, NY

Chef Anne Quatrano
Bacchanalia

Atlanta, GA

Chef Alex Ureña
Pamplona
New York, NY

 
   

2006 Congress Highlights:

2006 Highlights Video  
» 2006 Event Details
» Welcome Address
» Wrap up: Day1, Day2
» Purchase ICC book
If you missed the Congress, you can still own the book!
» Purchase ICC DVD
Including presentations from Anthony Bourdain, Albert Adria, Wylie Dufresne and Eric Ripert.
 
   

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

 

2007 Sponsors:

Jade Range Winston Nespresso Scharffen Berger
Sam Tell Companies Vita-Mix Wisconsin_Cheese True
Spring Switzerland Australian Food Hobart Traulson
  Foods from Spain Jem Associates  
Olive Oil from Spain Wines from Spain 25 Years far from ordinary
Cheese From Spain Despana Brand Foods Pacojet Molteni
Champagne Nicolas Feuillatte Henckels Bauscher Regal Ware Worldwide
woodford_reserve amarula_cream_liquer appletonestate jamaican rum chambord french liquer
DayMark multivac Prosciutto di Parma and Prmigiano Reggiano
Henckels Techne The Perfect Puree LeSanctuaire
Loire Valley Logo Le Cordon Bleu Schools San Pellegrino Oneida
irinox IDAHO potatoes Cervena Stub
XRoads Sea Saltt Harney and Sons Tea millissime VITO Yellingbo Gold
Tasmanian Water Blueberries mexicanaAirlines Australian Macadamia Nuts
chefs warehouse rogers collection rias baixas vibrant rioja
forever cheese poly science Waguyu Master Loroco Fresh Diamond

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  • 2012 ICC
  • 2011 ICC
  • 2010 ICC
  • 2009 ICC
  • 2008 Wrap Up
  • 2008 ICC Event Details
  • 2007 ICC Event Details
  • 2007 ICC Welcome Address
  • 2007 ICC Event Wrap Up
  • 2007 ICC Photo Gallery
  • ICC 2008 Preview
  • 2006 ICC Event Wrap Up
  • Purchase ICC Book
  • Purchase ICC DVD



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