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StarChefs International Chefs Congress
A Kitchen Without Boundaries

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»2010 Event Details
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»2008 Welcome Address
»2008 Wrap up
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»2008 Sponsors


“It was such a pleasure and an honor to be a part of this year’s Congress. Your efforts are not only appreciated but are very admirable. You are playing a major role in promoting and supporting great cuisine in the world.”
Michael Touhy, Executive Chef,  Grange at The Citizen Hotel

“It was one of the most memorable times of my life.  You really knew how to transform my wildest dreams into reality.  It isn’t often that a chef from a small market like Baltimore can meet all of my most admired chefs under one roof.  Thank you again from the bottom of my heart.”
Wilbur G. Cox Jr., Chef De Cuisine, Baltimore, MD

“Congratulations on the remarkable success of the third annual ICC.  It was an educational and invigorating experience, and was even more fantastic than I had expected! I am planning to have my entire core team attend next year’s summit. For anyone truly committed to the development and future of our craft, it is a must. Truly a fantastic series of events—not to be forgotten.”
Jeff O’Neill, Executive Chef, Mar-a-Lago

“You guys put together another incredible event. Most of the seminars were incredibly stimulating and very educational. I definitely will make it back next year with a few of our chefs.”
Dan Drayer, Corporate Executive Chef, Talk of the Town Restaurant Group

“Just a quick note to say a huge thank you and congratulations to you and the whole team at for the Congress and gala over the three days. I had a great time and was so impressed by everyones upbeat attitude and should all feel very proud...your team are a credit to you. I’m privileged to be associated with you all.”
Neil Ferguson, Executive Chef, formerly of Allen & Delancey

“It was an amazing three days and nights. I wish I could somehow be in three places at once for this! Great information, debate, knowledge and shared passion! I’m proud to see where you have taken Star Chefs and I’m proud to play my part within it.”
Norman Van Aken, Executive Chef, Norman’s


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