Don’t miss the most exciting professional culinary event in the US this year — a three-day culinary symposium where 60 of the world’s most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.
Attend chef demonstrations, hands-on chef, pastry and mixology workshops, career counseling sessions, wine tastings, business seminars, and expert panels on current industry topics. Source cutting-edge culinary products and equipment from around the world at the Chef Products Fair.
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Grant Achatz
Alinea, Chicago
Techniques and Tools from the Alinea Kitchen |
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Shawn McClain
Spring, Chicago
Creating a Successful Multi-Unit Culinary Operation |
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Dave Arnold
French Culinary Institute, New York
Hands-On Cooking Workshop |
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Junior Merino
The Liquid Chef, New York
Modern Cocktail Techniques
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Dan Barber
Blue Hill, New York
Chef/Producer Panel |
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Rick Moonen
RM Seafood, Las Vegas
Sustainable Seafood
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Heston Blumenthal
The Fat Duck, England
Cooking Demonstration |
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Nils Noren
French Culinary Institute, New York
Hands-On Cooking Workshop |
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Anthony Bombaci
Nana Restaurant, Dallas
Art of Presentation |
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Enrique Olvera
Pujol, Mexico
Mexican Street Food: from Common to Exquisite |
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Daniel Boulud
Daniel, New York
Mentor / Protégé Cooking Demonstration |
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Ken Oringer
Clio Restaurant, Boston
Fine Dining Chefs who have Opened Successful Casual Restaurants |
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Graham Brown
The Cookhouse, New Zealand
A Sustainable Story: Working with New Zealand’s Grass-Fed Cervena Venison |
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Rene Redzepi
Noma, Denmark
Nordic Cuisine
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Jordi Butron
ESPAISUCRE, Spain
ESPAISUCRE-Barcelona: The New Language of Restaurant Pastry |
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Michel Richard
Citronelle, Washington, D.C
Cooking Demonstration |
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Carlo Cracco
Ristorante Cracco, Italy
The Ocean’s Notebook (il Quaderno di Mare) |
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Joan Roca
El Celler de Can Roca, Spain
Sous Vide and Low Temperature Cooking |
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Traci Des Jardins
Jardinière, San Francisco
Fine Dining Chefs who have Opened Successful Casual Restaurants |
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Michael Ruhlman
Author, Ohio
Role of a Chef |
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Simon Difford
Difford’s Guide, England
How to Consistently Make Great Drinks
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Marcus Samuelsson
Aquavit, New York
Highlighting Swedish and African Cuisines
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Wylie Dufresne
wd~50, New York
Recent innovations at wd~50 |
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Audrey Saunders
The Pegu Club, New York
Mixology Workshop
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Iacopo Falai
Falai, New York
Baking Workshop |
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Barton Seaver
Hook, Washington DC
Sustainable Seafood |
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Mike Gingrich
Uplands Creamery, Wisconsin
Chef/Producer Panel |
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Mark Stech-Novak
Consultant, California
Restaurant Design |
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Paul Kahan
Blackbird, Chicago
Fine Dining Chefs who have Opened Successful Casual Restaurants |
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Susan Stockton
The Food Network, New York
What Happens Before the Camera |
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Michael Laiskonis
Le Bernardin, New York
Inventive Petit Fours: Chocolate-Peanut, Chocolate-Corn, Chocolate-Menthol |
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Kep Sweeney
Financier, Las Vegas
Raising Money for Your Next Restaurant |
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Paul Liebrandt
New York
Hands-On Cooking Workshop |
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Madeline Triffon
Sommelier, Matt Prentice
The Emperor's New Clothes: A Blind Tasting |
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Anita Lo
Annisa, New York
Fine Dining Chefs who have Opened Successful Casual Restaurants |
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Charlie Trotter
Charlie Trotter’s, Chicago
Cooking Demonstration |
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Candido Lopez
Mesón de Cándido, Spain
Traditional Preparation of a Spanish Pig |
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Norman Van Aken
Norman's, Key West, FL
Restaurant Design
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Toby Maloney
Violet Hour, Chicago
Bitters |
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Jonathan Waxman
Barbuto, New York
Culinary Trailblazers |
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Sam Mason
Tailor, New York
Pastry Workshop |
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Sherry Yard
Spago, Beverly Hills
The Yummy Factor – Dessert the Best It Can Be |
