search
Loading
|  home | feedback | help          
StarChefs
StarChefs.com International Chefs Congress
A Kitchen Without Boundaries




 
International Chefs Congress
September 20 - 22, 2010 - New York City
GastroPod Logo 

GastroPod: Mobile Gourmet.com
November 8, 2010

GastroPod at the 5th Annual International Chefs Congress. more


 The Huffington Post

The Huffington Post
October 14, 2010

Eating Lamb Belly on Day Two of The International Chefs Congress more


 The Huffington Post

The Huffington Post
October 12, 2010

Snorting Cocoa at the International Chefs Congress in NYC more


 The Atlantic Logo

The Atlantic
October 7, 2010

At the 2010 International Chefs Congress, Dave Arnold demonstrated high-tech drinks and techniques for amateurs and pros. more


 http://thewanderingeater.com/2010/10/01/day-3-with-starchefs-com-icc-and-ny-rising-stars-gala/

The Wandering Eater
October 1, 2010

Thoughts and images from Day 3 of the 5th Annual International Chefs Congress and New York Rising Stars Gala. more


 Cinnamon Girl

Cinnamon Girl
September 30, 2010

This year's theme was creativity, Art vs. Craft.  The discussion on the mainstage re this topic was between a stellar group of Chefs. more


 Playing with Fire and Water Logo

The StarChefs.com Rising Stars Revue
September 29, 2010

Despite being held in (gasp!) Jersey, this yearís Rising Starís Revue was just as fabulous as last yearís! In fact, it was in many ways nicer, as there were not hordes of people clamoring for each dish. more


 Playing with Fire and Water Logo

Playing with Fire and Water.com
September 29, 2010

Once again, Starchefs gathered together some of the most talented chefs from around the world to share ideas and techniques at the 5th Annual International Chefs Congress. more


 Zagat on StarChefs.com

Zagat Buzz
September 27th, 2010

International Chefs Congress Wrap-up more

 Lamb Before Thyme

Lamb Before Thyme
September 27, 2010

Art vs. Craft the theme of this year’s congress, came to an inconclusive pause at the end of the opening panel’s debate facilitated by Michael Rhulman. more


 The Wandering Eater Logo

Hightlights of Day 2 at Starchefs.com ICC
September 27, 2010

Day 2 of Starchefs.com International Culinary Congress (ICC) was another food-filled day-information-wise and the actual eating of food. more


 Diced Logo

Starchefs.com International Culinary Congress: Day 1
September 24, 2010

This year, I've been invited to attend the three-day long Star Chefs International Culinary Congress, I'll abbreviate it as ICC.more


 Diced Logo

International Chefs Congress
September 24, 2010

How do we define the creativity of chefs? This week over 1,000 savory and pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the 3-day International Chefs Congress, organized by StarChefs.com. more


 The London Free Pass

Canadian Chef Toast of NYC
September 24, 2010

A Canadian chef was the toast of the town in New York as the city hosted a culinary symposium of world’s most influential gourmets. more


 The Wandering Eater Logo

The Wandering Eater
September 24, 2010

Thoughts and images from Day 1 of the 5th Annual International Chefs Congress. more


dwightthewinedoctor logo

New Jersey.com
September 23, 2010

Top New York chefs, mixologists and sommeliers gather at Maritime Parc in Jersey City for StarChefs Rising Stars gala more

El Gastronomico Logo

El gastrónomico
September 23, 2010

Albert Adrià makes an announcement at the International Chefs Congress. more

metromix on StarChefs.com

Metromix.com
September 22th, 2010

2010 StarChefs Rising Star Revue. more

 Eat TV.com Logo

Eat TV.com
September 22, 2010

video platformvideo managementvideo solutionsvideo player

Thomas Keller: What Makes a Great Chef? More

 Jays Strange Blog Logo

Jay's Strange Blog
September 22, 2010

I'm in New York City, amidst the gridlock that accompanies the General Session of the United Nations General Assembly to attend the annual Star Chefs International Chefs Congress - a three day event of all things cuisine. more


 Dine & Cook Logo

International Chefs Congress Gets Underway
September 20, 2010

Some of the world's most respected chefs, mixologists, sommeliers, and restaurateurs are gathering this week in New York City to discuss the latest trends in the food and beverage industries. more


 The Restaurant Guys Logo

Bite of the best
September 19, 2010

Blog Post regarding StarChefs.com 5th Annual International Chefs Congress. more


 The Restaurant Guys Logo

360 Reports
September 19, 2010

Blog Post regarding StarChefs.com 5th Annual International Chefs Congress. more


 The Restaurant Guys Logo

The Restaurant Guys
September 15, 2010

Interview with Antoinette Bruno, Editor in Chief of StarChefs.com about the 5th Annual International Chefs Congress. listen


 blue chef logo

Blue Chef
September 13, 2010

I'm at a point where I needed some good news and today was the day. Caitlin from Star Chefs informed me I will be one of six chefs competing in the VitaMix Challenge at Star Chef 2010 International Chefs Congress. more


The Earth Times

The Huffington Post
September 9, 2010

Thomas Keller, Marcus Samuelsson, Jeffrey Steingarten — Three of Many Stars Coming to the International Chefs Congress in NYC. more

 Chicago Press

Eater
August 30, 2010

Boogaloos Fire; A Shoot at Mission Beach Cafe; CC's; MORE! more

 Chicago Press

Chicago Press
July 1, 2010

StarChefs.com announces its first Design Competition to take place at the fifth annual StarChefs.com International Chefs Congress (ICC). more

Pastry Competition
September 20-22, 2010  New York City
The Earth Times

Earth Times
May 5, 2010

Leading international and US pastry chefs will gather September 20-22, 2010 in New York City to compete at the first annual StarChefs.com International Pastry Competition to be held in conjunction with the fifth annual StarChefs.com International Chefs Congress. more

September 20 - 22, 2009 - New York City
ABC News:Nightline on the Future of Food - Featuring the StarChefs.com International Chefs Congress

ABC News - Nightline
December 21, 2009

Setting the table
How do food trends take hold.

 the new york times

The New York Times
November 16th 2009

Here Nathan Myhrvold, a former chief technology officer at Microsoft, and his company, Intellectual Ventures, pursue an eclectic array of speculative and potentially world-changing ideas — inventing a new battery, taming hurricanes, defeating disease. And here, along with the laser designed to shoot mosquitoes out of the air (a high-speed camera counts the rate of wing-flapping to ensure that innocent insects are not vaporized), is the best-equipped restaurant kitchen anywhere that never serves any customers. more

 Docsconz the Blog on StarChefs.com

Just food... weblog

StarChefs ICC 2009 …day 3…..
October 3rd 2009

The day began with legendary Spanish Chef Juan Mari Arzak, taking center Stage to talk about his restaurant, his philosophy, and to demonstrate two of his signature dishes. Arzak spoke of his restaurant, which he calls his home…[more]

StarChefs ICC 2009 ..Day 2
October 2nd 2009

The strong start of the congress this year continued on day 2 and 3 with a line up of culinary all stars and demos that pretty much kept most of us in our seats…[more]

StarChefs ICC 2009…. Day one…
September 30th 2009

Trying to keep this post in reasonable size seems impossible … I will try to do my best to bring a little bit of NYC energy from this unique event so… here we go…

First day…Always eager to watch the keynote …Antoinette and Will put up a lot of work and its so much more than a trends survey…. Its a snapshot of whats going in the industry regardless of region … [more]

 Docsconz the Blog on StarChefs.com

Docsconz the Blog
September 27th 2009

With so many great restaurants and tastes experienced over the past week, it has been nearly impossible to choose a single Taste of the Week. However, there was one taste that was so seminal and unusual (not to mention very, very good) and so unlikely to ever have again, that it must get my nod. That would be the tuna vertebral disk jelly prepared and served by Dave Arnold and Nils Noren during their demonstration at the StarChefs ICC this past Tuesday.

 georges

Georges
September 27th, 2009

This is the third time I have gone to StarChefs, which is a three-day event of demonstrations and speakers from the culinary world. The last two times had some great topics and I came away with a head full of ideas. Not food ideas, but ideas and thoughts about the restaurant industry as a whole and how we fit into it.

 Docsconz the Blog on StarChefs.com

Docsconz the Blog

StarChefs ICC 2009 Day Three - An Overview
September 25th 2009

The first presentation of the day on the main stage belonged to one of my culinary idols, the father of modern Spanish gastronomy, Juan Mari Arzak. Arzak opened speaking about the history of his restaurant as well as the passage of the mantel to his daughter Elena. Following that, Arzak's assistant Igor Zalakain, prepared a number of dishes featuring techniques from the vast Arzak arsenal. [more]

StarChefs ICC 2009 Day Two - An Overview
September 23rd 2009

At the same time as Torreblanca, Ruben Garcia and Dr. Cesar Vega from Jose Andres' ThinkFoodGroup in Washington, D.C. gave a workshop on handling and using liquid nitrogen. One of the techniques they showed was how to use a spoon to shape liquid chocolate by dipping it into the ultra-cold nitrogen. [more]

StarChefs Day 1 - Arnold & Noren: The FX Revolution
October 4th 2009

Unfortunately, I couldn't make it to every workshop or demo at the 4th Annual Starchefs International Chefs Congress. That is essentially impossible to do, as much as I would like to. As such, I had to pick and choose and picked those subjects that I am most interested in. [more]

 Chadzilla

Chadzilla
September 24th 2009

Just got home from New York last night for the 4th annual (and my third) International Chefs Congress.  Many thanks to Antoinette, Will, and staff for putting on another greatly inspiring and motivational show.

 the game

thegame
September 24th, 2009

Jenny catches up with Alex Stupak, pastry chef at WD-50, for a quick interview at StarChefs’ International Chefs Congress in NYC.

 Time Out New York Marketing

Time Out New York
September 22nd, 2009

An oak-paneled salon room at the ancient Park Avenue Armory was the perfect milieu for Mixologist/Apothéke co-owner Albert Trummer to demo his chemist’s approach to cocktails, and to show off some funky labware that any 19th-century scientist would envy.

 The Feedbag on StarChefs.com

The Feedbag
September 22nd, 2009

The StarChefs Congress has been abuzz for going on two days, and there’s still this afternoon left, but it seems unlikely than anything will be more interesting, in terms of sheer drama, than the panel on “When To Walk Away From a Deal” today. The participants — Akthar Nawab, Josh DeChellis, Joe Isidori, Paul Liebrandt, and Norman Van Aken from Miami.....

 James Beard Foundation on StarChefs.com

James Beard Foundation
September 22nd 2009

A demonstration by David Bouley followed, which focused on Japanese technique in the context of his Japanese-French fusion. While preparing an uni terrine and miso black cod with black onion powder, Bouley marveled at the variety of ingredients available to American chefs today, recalling that he couldn’t find fresh herbs when he was cooking in the ’80s.

 Miami New Times on StarChefs.com

Miami New Times
September 21st, 2009

The first day of StarChefs.com's International Chefs Congress festivities in New York City proved to be illuminating for food bloggers.

 Food and Beverage on StarChefs.com

Food and Beverage
September 2009

Editor-in-Chief Antoinette Bruno and Managing Editor Will Blunt founded the International Chefs Congress in response to a growing frustration within the chef community with the lack of serious platforms for peer-to-peer dialogue about the latest ideas, trends, and everyday challenges of the increasingly complex culinary industry.

 The Feedbag on StarChefs.com

The Feedbag
September 16th, 2009

The 3-day culinary symposium which centers around the theme "What is American Cuisine?" will feature over 70 culinary luminaries from around the world, including Emeril Lagasse, Masahara Morimoto, Paco Torreblanca, Pierre Gagnaire, Daniel Boulud, Jose Andres, Marcus Samuelsson Grant Achatz, David Bouley, Juan Mari Arzak, and Charlie Trotter.

 The Village Voice on StarChefs.com

Village Voice
September 15th, 2009

The StarChefs International Chefs Congress, which will hold its fourth annual gathering next week, is a fairly big deal among food industry types, replete as it is with big-name panel discussions, demonstrations, and its Rising Stars awards...

 Total Food Service

Total Food Service
September 14th, 2009

...StarChefs events are about experiencing the best culinary talent of one city in one night. Unlike a food service or charity event, top chefs prepare fully composed hi-concept dishes.

 The Feedbag on StarChefs.com

The Feedbag
September 14th, 2009

The annual StarChefs Congress is one of the industry’s major meet-and-greet events, aside from its colloquium aspects. Everybody comes, and the drama often makes waves. Who can forget Marco Pierre White’s smackdown of tasting menus last year?

 Zagat on StarChefs.com

Zagat Buzz
September 4th, 2009

This year’s fest asks the question, "What is American cuisine?" Participants include: Eric and Bruce Bromberg of the Blue Ribbon restaurants; Richard Blais of Trail Blais; Marcus Samuelsson of Aquavit; and mixologist Albert Trummer of Apothéke.

September 14 - 16, 2008 - New York City
 Gotham Magazine on StarChefs.com

Gotham Magazine
September, 2008

This three-day culinary symposum for those involved with or working in the restaurant industry starts today with live demonstartions from Daniel Boulud (daniel), Wylie Dufresne (WD-50), and Sam Mason (tailor).

 Gothamist Magazine on StarChefs.com

The Gothamist
September 26th, 2008

Corton, the anticipated collaboration between Drew Nieporent and English chef Paul Liebrandt, may not be opening this weekend, but shown above is a possible preview of the restaurant’s food: Lamb with cooking juices, salad, and pommes fondant.

 The Gothamist on StarChefs.com

The Gothamist
September 19th, 2008

On day three of the StarChefs ICC, Daniel Boulud spoke about his two American chef de cuisines: "Sometimes Damian (Sansonetti) and Jim (Leiken) cook better French food than me!" This got some laughs, especially from the French cooks in the audience, but evidence suggests that Boulud was being sincere.

The Guardian UK on StarChefs.com

The Guardian
September 18th, 2008

This past Sunday that began the three-day Starchefs.com International Chefs Congress in the magnificent ruin known as the Park Avenue Armory, I had the chance to ask Heston Blumenthal, Marco Pierre White and Anthony Bourdain this question: If you had to choose between first-rate ingredients prepared by a second-rate chef, or second-rate (but not spoiled) ingredients cooked up by a first-rate chef, which would you choose?

The Guardian UK on StarChefs.com

George Mendes
September 18th, 2008

This past weekend I attended the 3rd annual Starchefs Chef’s Congress . It is always a great time to catch up with my friends and chef colleagues.  This year was extremely inspirational with fantastic demos and lectures by Heston Blumenthal, Charlie Trotter, Daniel Boulud, Rene Redzepi, Joan Roca with Candido Lopez, and a great finale by Grant Achatz. I left with a very strong sense of nature, our earths bounty, a reminder of my first introduction to the smell of greatly prepared food, and a strong desire to re-dig into my heritage and express it through cooking……

 Gothamist on StarChefs.com

The Gothamist
September 17th, 2008

Yesterday, chef Grant Achatz of Alinea was slated to deliver a presentation on his eclectic serving implements (the antiplate, tripod, and squid) at the StarChefs ICC. First, however, he had a few words in response to “something that came up with a group of gentlemen,” referring to Anthony Bourdain and English chef Marco Pierre White’s controversial Sunday night panel.

 Eater on StarChefs.com

Eater
September 16th, 2008

A Sneak Peak at the 2008 Rising Chefs at Intl. Chefs Conference

 Restaurant Hospitality Magazine on StarChefs.com

Restaurant Hospitality
September, 2008

Heston Blumenthal, Charlie trotter and Grant Achatz perform cooking demos at the 3rd annual StarChefs.com International Chefs Congress.

 Time Out New York Marketing

Time Out New York
September 15th, 2008

The three-day StarChefs International Chefs Congress is upon us and TONY is reporting live from the scene. Thus far, the industry-only affair has attracted the kind of celebu-toque quotient that could bring saliva to the lips to anyone with a blogger account and a dream. Heston Blumenthal, Charlie Trotter, Rick Moonen, Michael Ruhlman, Anthony Bourdain, Marco Pierre White and Drew Nieporent weaved through the crowds yesterday while Paul Liebrandt prepared for his sous vide workshop. Sam Mason worked the pastry seminar, and Anne Burrell joined Josh Eden (Shorty’s .32), John Fraser (Dovetail), Gavin Kaysen (Café Boulud), Yoshinori Ishii (Morimoto), Neil Ferguson (Allen & Delancey) and Josh Emett (Gordon Ramsay) in a Rising Stars panel. Tune in throughout the day for more chefly sightings.

 Zagat on StarChefs.com

Zagat Buzz
September 15th, 2008

"Great cooks teach themselves," Marco Pierre White told his fellow chefs at this year's Starchefs.com's 3rd Annual International Chefs Congress, which began yesterday at NYC's the Park Avenue Armory. Well, apparently the nearly 2,000 industry professionals attending the three-day event don't agree, as they have eagerly signed up for hands-on workshops, cooking demonstrations and lectures taught by more than 60 top chefs like Marcus Samuelsson (NYC's Aquavit), Wylie Dufresne (NYC's wd-50) and Traci Des Jardins (SF's Jardinière).

 Instiable Critic on StarChefs.com

Insatiable Critic
September 15th, 2008

Where does a three star chef from England get live frogs? Heston Blumenthal, of the infamous bacon and egg ice cream and other provocative alchemy at The Fat Duck in the Berkshires of England put in an SOS for live frogs to chef Joe Ng at Chinatown Brasserie and consultant Eddie Schoenfeld. Ng bought a bucket of kicky beasts in Chinatown so Blumenthal could test his variation of a 15th century almond blancmange, planning to replace chicken breast with frog in the recipe for his new television show, Feast. (Seems you can’t buy live frogs in England. How civilized.)

New York Magazine's Grib Street

New York Magazine's Grub Street
September 15th, 2008

Metromix caught Marco Pierre White referring to Alain Ducasse as "soulless" during his talk with Anthony Bourdain at the Star Chefs International Chefs Congress yesterday. When moderator Michael Ruhlman asked the two to define the role of a chef, White, who spent some weeks shooting Chopping Block here, insisted that if you put your name on a restaurant you should be in the kitchen. Bourdain, on the other hand, thought it "cruel and snobbish" to expect an aged chef to put in 90 hours a week at a stove.

 Eater on StarChefs.com

Eater
September 15th, 2008

Two rather interesting tidbits from Gael Green today. Todd English and his new partner Sam Hazen have made an offer for a 16,000 sq.ft. building across from Pastis, telling Green, “It would be a total gut buildup, the rooftop, the whole thing.” Second, one of Britain's most famous chefs Heston Blumenthal, in town for StarChefs, has been shooting a segment for his TV show Feast at Chinatown Brasserie, where chef Joe Ng has provided him with buckets of live frogs for a froggy version of "15th century almond blancmange."

 the Japanese Food Report on StarChefs.com

The Japanese Food Report
September 15th, 2008

Monkfish are huge, ugly and incredibly tasty. I first came face to face with one in Akita Prefecture last year (more on that below). Today I got to watch Chef Masaharu Morimoto of Iron Chef fame dramatically offer this fish as the sacrificial lamb of his demonstration at the annual StarChefs Congress.

 Zagat on StarChefs.com

Zagat Buzz
September 15th, 2008

"Great cooks teach themselves," Marco Pierre White told his fellow chefs at this year's Starchefs.com's 3rd Annual International Chefs Congress, which began yesterday at NYC's Park Avenue Armory. Well, apparently the nearly 2,000 industry professionals attending the three-day event don't agree, as they have eagerly signed up for hands-on workshops, cooking demonstrations and lectures taught by more than 60 top chefs like Marcus Samuelsson (NYC's Aquavit), Wylie Dufresne (NYC's wd-50) and Traci Des Jardins (SF's Jardinière).

 Serious Eats on StarChefs.com

Serious Eats
September 15th, 2008

At a roundtable discussion at the Star Chefs International Chefs Congress yesterday, Anthony Bourdain and Marco Pierre White bashed elaborate tasting menus. (Moderator Michael Ruhlman mostly stayed out of the debate, but seemed to be a quiet cheerleader). "I want two courses, not 18," White asserted, recounting a horrible experience when the chef kept sending out plates. Three and a half hours later, he had no idea what he was eating—and he wanted it to stop. "I was a fool to go with the tasting menu. All I wanted was my bill, and they said no. 'You haven't had your pudding yet, sir.' I didn't want the pudding."

metromix on StarChefs.com

Metromix.com
September 15th, 2008

Even when the cameras aren’t rolling, Anthony Bourdain’s booming exuberance toward the highs and lows of the modern-day culinary scene (ah, the many lows) reports for duty.

Case in point: Prior to yesterday’s StarChef’s International Chefs Congress “Role of a Chef” panel at the Park Avenue Armory, we witnessed Bourdain struggle with the concept of the at-home espresso machine. “That absolutely looks like urine,” said Bourdain to a companion, referring to the jaundiced-hued liquid spewing from the apparatus stationed at the back of the media room. No boom mics around. No people, really. Just him and a bush-league mechanical barista. And he let it have it.

New York Magazine's Grib Street

New York Magazine's Grub Street
September 15th, 2008

Metromix caught Marco Pierre White referring to Alain Ducasse as "soulless" during his talk with Anthony Bourdain at the Star Chefs International Chefs Congress yesterday.

Ideas In Food on StarChefs.com

Vacation Box Office
September 14th, 2008

Starchefs.com has just released the stellar lineup for its International Chefs Congress taking place later this month in New York City's Park Avenue Armory with, amusingly (oddly?) enough, a catalog featuring two underwear-clad, cut-out chef paper dolls. But the humor doesn't stop there. Among the talks and workshops led by some of the food world's most talented personalities, two get the prize for most creative name: "Voulez-vous sous vide avec moi (ce soir)"? (Paul Liebrandt at the soon-to-open Corton) and "Gin… The Other White Meat" (Audrey Saunders at Pegu Club).

Michael Ruhlman: Notes From the Food World on StarChefs.com

Michael Ruhlman: Notes From the Food World
September 13th, 2008

The Starchefs.com Chef Congress begins tomorrow, Sunday 9/14, at the Armory on Park Avenue and East 66th, and runs through Tuesday. I'll be signing books at the Kitchen Arts & Letters booth near the main stage Sunday from 1:30 to 2. I'm only praying that insufferable Bourdain character won't be there at the same time. He tends to hog all the book buyers.

Ideas In Food on StarChefs.com

Ideas In Food
September 13th, 2008

This evening I had the opportunity to see the construction of a huge event, Star Chefs 2008. I was there for a walk through, more designed for those presenting rather than speaking, though it was well worth the trip. I had forgotten how much work takes place behind the scenes to put on such an event. Tonight I caught a glimpse. I caught up briefly with a few friends, though I spent more time observing with an awestruck expression.  I had the opportunity to meet a few chefs whom we have admired for years. It was an incredible feeling to actually be able to say hello to them and to share my enthusiasm for their inspiring work.

restaurant girl Restaurant Girl - A Sneak Peak at the International Chefs Congress - With 2008's Rising Star Chefs
September 12, 2008

What are the best young chefs saying about their success?  You may get to eat at their restaurants, but you don't often get to hear what these Star Chefs say to their peers.  Or in some cases, what they don't say.  This year's International Chefs Congress arrives in town this Sunday with chefs from around the world.  The three-day symposium will be held at the Park Avenue Armory. 

Michael Tuohy's frontburner on Starchefs.com

Michael Tuohy's Frontburner
September 11th, 2008

This weekend, september 14-16th, the 12th annual star chefs international congress will be held in New York City. I have been invited to be a presenter of olive oil service and use in restaurants and will be paired with Jeffrey Shaw of Foods from Spain to lead the session. we hope to see you there!

New York Magazine's Grub Street

New York Magazine's Grub Street
September 10th, 2008

The Star Chefs International Chefs Congress starts this weekend at the Park Avenue Armory — take that, Fashion Week! Admission is limited to industry types, but that umbrella is large and covers everyone from chefs and bartenders to purveyors and publicists. It's worth looking into your eligibility (or finding a way to sneak in) just to witness Paul Liebrandt teach "Voulez-vous Sous Vide Avec Moi (Ce Soir)?"

Food and Wine on StarChefs.com

Andrew Zimmern
September 9th, 2008

Grant Achatz is a featured presenter at StarChefs.com's International Chef's Congress, speaking on New Tools of Gastronomy: Service Ware, Re-Imagined. The event runs Sept. 14-16, 2008 in New York City. For more informaiton, check out StarChefs.com.

 Daily News on StarChefs.com

Mariani's Virtual Gourmet Newsletter
September 7th, 2008

From Sept. 14-16 StarChefs.com will host their 3rd annual International Chefs Congress  at the Park Avenue Armory in New York City.  Heston Blumenthal, Anthony Bourdain, Grant Achatz, Dan Barber, Daniel Boulud, Jose Andres and many others will lead culinary symposiums,  demos, hands-on workshops, and discussions on current culinary trends.  The theme for this year’s Congress will be “The Responsibility of a Chef” with a focus on the sustainability movement, mentoring and sense of community within the industry.

 Daily News on StarChefs.com

New York Daily News
September 5th, 2008

StarChefs.com is one of the oldest and best sites for those who follow the country’s chef and restaurant scene, yet most of us have never heard of it. We talk to the site’s leading lady – Antoinette Bruno – about its history and its third annual chef’s congress event, which welcomes a slew of the world’s top chefs, drink-makers and foodies to the city next week.

New York Magazine's Grib Street

New York Magazine's Grub Street
September 5th, 2008

Chefs Congress Features Semi-Nude Cooks
The Museum of the American Cocktail’s mixologist caricatures were pretty funny, but this is even better — by way of advertising the International Chefs Congress taking place at the Park Avenue Armory September 14 to 16, Starchefs.com features two cutout dolls on the cover of the catalog of events

Food and Wine on StarChefs.com

Food & Wine
September 4th, 2008

Starchefs.com has just released the stellar lineup for its International Chefs Congress taking place later this month in New York City's Park Avenue Armory with, amusingly (oddly?) enough, a catalog featuring two underwear-clad, cut-out chef paper dolls. But the humor doesn't stop there. Among the talks and workshops led by some of the food world's most talented personalities, two get the prize for most creative name: "Voulez-vous sous vide avec moi (ce soir)"? (Paul Liebrandt at the soon-to-open Corton) and "Gin... The Other White Meat" (Audrey Saunders at Pegu Club).

New York Magazine's Grib Street

New York Magazine's Grub Street
September 3rd, 2008

Chefs Congress Features Semi-Nude Cooks
The Museum of the American Cocktail’s mixologist caricatures were pretty funny, but this is even better — by way of advertising the International Chefs Congress taking place at the Park Avenue Armory September 14 to 16, Starchefs.com features two cutout dolls on the cover of the catalog of events

Food and Beverage magazine

Food & Beverage Magazine
September, 2008

StarChefs.com International Chefs Congress 2008, September 14-16,

Park Avenue Armory, New York, New York
Mid-Atlantic

New York Magazine's Grib Street

Food Service East
July 28th, 2008

StarChefs.com plans 3-day culinary symposium NEW YORK, NY - StarChefs.com will hold its 3rd International Chefs Congress at the historic Park Avenue Armory Sept. 14-16 around the theme: "The Responsibility of a Chef." The event includes numerous demonstrations, seminars and panels with such distinguished chefs as Dan Barber (Blue Hill, New York), who will moderate a panel exploring chef/producer relationships, Rick Moonen (RM Seafood, Las Vegas) who will present a Recipe for a Sustainable Menu and the Future of our Oceans and Daniel Boulud (Daniel, New York), who will host a Mentor/Protégé Cooking Demonstration. More than 60 chefs will present at the event, which will include a Chefs Product Fair and will conclude with the annual New York Rising Stars Revue.

New York Magazine's Grib Street

Food Service
July 24th, 2008

STARCHEFS.COM 3rd ANNUAL INTERNATIONAL CHEFS CONGRESS

Nation's Restaurant News
July 21st, 2008

The third annual StarChefs.com International Chefs Congress will be held at the Park Avenue Armory in New York. The event will include the annual New York Rising Stars Revue, a gala and awards ceremony, as well as cooking demonstrations, a Culinary Technology workshop led by Wylie Dufresne, and a presentation of foods and wines, kitchen eqioment and chef tools.

Paper City Magazine on StarChefs.com Internatinal Chefs Congress

Paper City Magazine
March, 2008

“Laurann Claridge checks out what chefs worldwide were chattering about at the Starchefs.com International Chefs Congress, and learns more about America’s next course.”

September 16 — 18, 2007 - New York City

New York Times on StarChefs.com International Chefs Congress

 

The New York Times
November 06, 2007

“Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.”

Yankee Food Service on StarChefs.com International Chefs Congress

 

Yankee Food Service
September 2007

“Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.”

eGullet on StarChefs.com International Chefs Congress

 

The eGullet Society for Culinary Arts & Letters
September 2007

"The blue September sky resembled another six years earlier, another that led to a day of death and destruction in the very same location, a location that came to be known as . The memory of that day of sadness and tragedy will remain always, but the area around Ground Zero is starting to rise again with a renewed spirit. Helping to feed that renewed spirit, the second annual Starchefs International Chefs Congress, was held from September 16th through the 18th at 7 World Trade Center"

The New York Daily News on the StarChefs.com Internatinal Chefs Congress

New York Daily News
September 26, 2007

“This week, StarChefs.com - the online magazine for the high-end food world - held its annual International Chefs Congress in New York, bringing together the country's best professional cooks for demos seminars and, of course, parties.”

The New York Social Diary on the StarChefs.com International Chefs Congress

New York Social Diary
September 26, 2007

Chefs aren’t the only ones who feel pressure in the kitchen.
Recently, famed chef Joel Robuchon, who has been using sous vide for over 20 years, spoke about the technique at the Star Chefs International Chef Congress here in New York City and demonstrated how he is able to cater an event for 5000 guests and deliver a perfectly cooked piece of duck. When one can take a piece of foie gras, place it atop a piece of duck breast, wrap it in a cabbage leaf and cook both proteins, which have different cooking times, to perfection using this technique – you know they have to be on to something.

New York Daily News
September 23, 2007

“Last week’s International Chefs Congress, hosted by the restaurant industry website StarChefs.com, offered a window on the state of cutting-edge cuisine worldwide. The three-day confab in New York City featured presentations by the top chefs from Spain, Italy, Australia, Japan and the US, many rooted in the lab.”

Food and Wine on StarChefs.com

Food and Wine Magazine
September 21, 2007

“I had big plans to spend as much time as possible at the StarChefs.com International Chefs Congress earlier this week. After all, they had gathered some of the world's great chefs for the event, including Joël Robuchon (whom Gault Millau called the Chef of the [Last] Century) and Seiji Yamamoto of Ryugin in Tokyo, who is so creative it's rumored that El Bulli's Ferran Adrià is inspired by him.”

The Gothamist on the StarChefs.com International Chefs Congress

Gothamist.com
September 21, 2007

Earlier this week, StarChefs held its 2nd International Chef’s Congress on the top two floors of 7 World Trade Center. Open to industry professionals only, this annual event draws notable chefs from all over the world and provides the opportunity to honor its Rising Stars, an award the culinary organization gives to young professionals.

Martha Stewart Living Radio Part
September 17, 2007

CEO and Editor-in-Chief Antoinette Bruno described the Congress as ‘demonstrations with some of the top chefs from all over the world [like] Joël Robuchon, Jose Andres, David Burke, Wylie Dufresne…. Plus there’s a products fair where the latest and greatest equipment is on display for chefs to check out…. This year there are over 1,100 chefs coming to the Congress.”

Chef Magazine for Food Service Professionals
September 13, 2007

Culinary arts website Starchefs.com recently announced this year's Rising Stars of New York winner, who will be celebrated at a gala and awards ceremony in New York City, September 18.

www.autismspeaks.org/
September 13, 2007

“Glimpse the future of New York dining at our push-cart tasting gala and awards ceremony. Enjoy high-concept street food from up-and-coming culinary stars from the top restaurants in town. All dishes are paired with ultra-premium wines selected by the Rising Star Sommelier.”

Time Out New York on The StarChefs.com International Chefs Congress

TimeOut New York
September 13, 2007

StarChefs.comCelebrate their Rising Stars Revue and International Chefs Congress, Setp.16-18, New York. In TimeOut New York

South Florida Gourmet
September 11, 2007

StarChefs.com 2nd Annual International Chefs Congress, Setp.16-18, New York...

Zagat Buzz New York
September 10, 2007

The second StarChefs.com International Chefs Congress takes place September 16th–18th on the top two floors of 7 World Trade Center. This year’s ICC will feature live cooking demonstrations, hands-on workshops and smaller discussions led by top toques from around the world, including José Andrés, David Bouley, Wylie Dufresne and Joël Robuchon

Zagat Buzz New York
April – August 2007

Elizabeth Falkner and John Scharfenberger Present “High Content Choclate Desserts” at the StarChefs.com International Chefs Congress.

go to the top of pageBack to Top  
September 19 & 20, 2006 - New York City

Zagat Survey
September, 2006

September 19&20
Some 40 internationally renowned chefs will converge on NYC for the “StarChefs.com International Chefs Congress: Kitchen Without Boundaries,” a historic coming together of the professional culinary community at the Covenant House. The two-day conference will feature chef demonstrations and panel discussions, hands-on chef workshops, industry seminars and dinner series. Among the presenting toques are Albert Adriá, Pascal Barbot, Anthony Bourdain, Fergus Henderson, David Myers, Ken Oringer, Patricia Quintana, Eric Ripert and many others(tickets are by invitation only and limited to food service industry professionals; for more information, got to www.satachefs.com)
 

New York Daily News - The Front Page
September, 2006

Meanwhile, foodies are still talking about Antoinette Bruno's StarChefs.com Congress last week. Several cuisine kings, who shall remain nameless, ended up in the pool with some female admirers at Hotel QT. Congress, indeed.

 

eGullet Sociy for Culinary Arts
December, 2005

»The line-up of presenters and attendees was quite impressive indeed. With Elliot in the background, Bruno highlighted the theme of the Congress as "Flavor and the American Spirit", noting "a renewed focus on flavor, and culinary techniques are no longer an end in and of themselves, but rather a means to an end." The subtitle of the Congress, "A Kitchen Without Boundaries" stems from the fact that American chefs "are not tied to strict cultural traditions in the kitchen, but are free to interpret cuisines from every country in the world." She tied in the roles of those chefs visiting the Congress from outside the US since "they embody the American spirit in that they have dared to defy the boundaries of their own cultures." With that rousing welcome, the Congress was off and running.«

»Spain has Madrid Fusion. Italy has Identita Golose. The U.S. has some very noteworthy Conferences for food professionals like the CIA's World of Flavors and IACP amongst others, exist in the U.S., but they involve all sorts of food professionals and not just chefs. As such, I am not aware of anything quite like this in the U.S.«

»Frankly, I felt like a kid in a candy store. The whole thing was a pure blast. I can't say enough about the staff and the chefs. They were all extremely helpful, personable and very friendly.«

»It was a fantastic opportunity for networking, seeing equipment up close, talking to various vendors in one spot and having a damn good time.«

 

Gothamist
September 26 and 27, 2006

Star Chefs: Report from the International Chefs Congress - Day 1
After 11 years on the web, StarChefs.com held its inaugural “International Chefs Congress” last week. Gathering chefs from around the globe, the event boasted an impressive line-up including pastry god Pierre Hermé, elBulli’s Albert Adrià, Iron Chef Masaharu Morimoto, NYC chemist-chefs Wylie Dufresne and Sam Mason, local icon Anthony Bourdain, and culinary giants Daniel Boulud and Eric Ripert (though Boulud is significantly smaller than a real giant, Ripert comes close).

Day 2
It’s this writer’s wish that the success of the International Chefs Congress will guarantee more of its kind. It was educational, inspiring, and wicked fun, with first-class talent not normally seen in the same place at the same time. The culinary industry has come a long way in the States, it’s about time someone put on a show worthy of that fact. StarChefs.com, I raise my glass to you for being the first.

 New York Magazine on The StarChefs.com International Chefs Congress

New York Magazine
September 21, 2006

Top Chefs Convene in New York, Party
The well behaved: Toronto's Susur Lee, Madrid's Sergi Arola, and New York's Wylie ufresne.Photo: Melissa Hom We learned a lot hanging out at the StarChefs.com congress. The conference, which convened some of the most famous cooks from the four corners of the earth on Tuesday and Wednesday, cost an arm and a leg to get into - $850 for a two-day "industry pass" - but it was worth it.

 

ABC7 News
September 19, 2006

New York is opening its arms to some of the top chefs in the world Tuesday and Wednesday.
StarChefs.com
is hosting the inaugural International Chefs Congress (ICC). The culinary symposium brings together 40 of the world's most innovative chefs to present the latest culinary concepts to nearly 1,000 of their peers.
The two-day professional conference will be held at Covenant House at 346 West 17th Street, with a portion of the ticket sales benefiting Covenant House's residential center for at-risk youth.

"This is a tremendous opportunity for chefs from around the world to meet, share ideas and cook together," StarChefs.com CEO and Editor-in-Chief Antoinette Bruno said. "The International Chef Congress will enable a learning exchange between some of he most visionary culinary minds of the world."

[Movie Clip 10MB]
 

Nation's Restaurant News
August, 2006

Starchefs.com will hold its inaugural International Chefs Congress at the Covenant House in New York. The two-day symposium allows influential chefs to present the latest techniques to thier chef peers... [more]

New York - The Inaugural International Chefs Congress will be held here Sept. 19-20, according to StarChefs.com, which is running the symposium.
Demonstrations, workshops, wine tastings and panel discussions all are on the agenda. Presenters include David Bouley of Bouley and Danube in New York;... [more]

 

Chefs Collaborative
August, 2006

Join 40 of the world's best chefs, including Chefs Collaborative chefs, as they present their culinary concepts and techniques at this two-day industry-only culinary symposium.
Chefs Collaborative has partnered with StarChefs.com to present a sustainability panel at the Congress featuring Chefs Peter Hoffman of Savoy, Greg Higgins of Higgins Restaurant, Traci Des Jardins of Jardinière, Todd Gray of Equinox, Bruce Sherman of North Pond and Jennifer Small of Flying Pigs Farm. The event will take place at The Covenant House, 346 West 17th Street in New York City, September 19 and 20. For more information, visit StarChefs.com/icc

 

Press Release
September 2006

StarChefs.com International Chefs Congress
- A Kitchen Without Boundaries

NEW YORK, Sep. 13, 2006 (PR Newswire delivered by Newstex) -- StarChefs.com is proud to announce the inaugural International Chefs Congress (ICC), a culinary symposium bringing together 40 of the world's most innovative chefs who will present the latest culinary concepts to nearly a thousand of their peers. This two-day professional conference will be held September 19 and 20, 2006 at Covenant House (346 W. 17th Street) in New York City, with a portion of ticket sales benefiting Covenant House's residential center for at-risk youth, which includes a culinary arts training program.

"This is a tremendous opportunity for chefs from around the world to meet, share ideas, and cook together," says StarChefs.com CEO and Editor-in-Chief, Antoinette Bruno.

The program will feature chef demonstrations, hands-on workshops, wine tastings and panel discussions with internationally recognized industry experts on topics ranging from the newest cooking techniques to restaurant crisis management and sourcing rare ingredients. Among the presenters from the US will be celebrated chef, author and television personality Anthony Bourdain, David Bouley of Bouley in New York, Jose Andres of Cafe Atlantico, Jaleo, and Zaytinya in Washington, DC, Marcus Samuelsson of Aquavit and Riingo in New York, Wylie Dufresne of WD-50 in New York, Norman Van Aken of Norman's in Miami, Ken Oringer of Clio in Boston, and Josh DeChellis of Jovia and Sumile in New York. Some of the featured international presenters include Pierre Herme of Pierre Herme in France, Sergi Arola of La Broche and Arola in Spain, Albert Adria of El Bulli in Spain, Davide Scabin of Combal Zero in Italy, and Fergus Henderson of St. John in London.

In addition to the chef demos and panels, during the day attendees can stroll through the Chef Products Fair featuring the latest kitchen equipment from top manufacturers as well as gourmet food and beverage products from around the world. At night, a variety of events are planned at some of New York's most progressive restaurants and nightspots. The ICC will kick off with a private cocktail reception and culminates with the New York Rising Stars Revue, a gala awards ceremony honoring New York's top up-and-coming culinary professionals. Tickets to the Rising Stars Revue -- featuring high- concept street food served from pushcarts -- will be sold separately, and will be open to the public. Both evenings will feature industry-only after-parties at New York City chefs' favorite late-night hangouts and restaurants.

Lead sponsors of the ICC include Jade Range, Nespresso Professional, Traulson, Vita-Mix and Hobart. For more information and ticket prices, please visit http://www.StarChefs.com/icc.

Contact: Aurora Kessler (x112)
Jesse Gerstein (x107)
Baltz & Company
(212) 982-8300
SOURCE StarChefs.com

  Crain's
June 5-11, 2006

Cooking Confab
StarChers.com will host its inaugural International Chefs Congress in the city in September at Covenant House. Top toques from all over the country and the world will participate, including these notable New Yorkers: Anthony Bourdain, David Bouley, Josh Dechellis, Wylie Dufresne, Marcus Samuelsson
 

 

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy