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International Chefs Congress 2007 Wrap Up

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Letter From the Editor Vol.21

2007 Internationl Chefs Congress Rundown

September 2007

StarChefs has moved back to the office on 19th street after an intense three days of living in our temporary home on the 51st floor of 7 World Trade. We’re so grateful to the chefs that traveled from near and far to make this year’s Congress a huge success – not just the presenters, but the chefs who managed our prep kitchen and catering kitchen, hosted our lunches, and invited us into their restaurants for cocktails and parties.

All around the buzzing products fair and workshop rooms, chefs shared their ideas and techniques with other chefs and industry folk; upstairs, they gathered at the Champagne bar, tasted wagyu, and played with anti-griddles and blast chillers before and after the main stage presentations, some coming from as far as Australia and Japan, others from New York and California.

To get a taste of what went on both on stage and behind the scenes, visit our photo gallery. Read highlights – from what Joel Robuchon thinks of American chefs to how Andoni Luis Aduriz plates vanity – in our brief wrap-up, and stay tuned for more in depth play-by-plays and editorial articles – we’ve certainly got a lot to share.

If you didn’t make the congress but still want to see firsthand what’s going on in global cuisine, order the 2007 dvd collection and the Congress Program Book, with bios, recipes and demonstration descriptions for each participating chef.

And make plans now to attend the 2008 International Chefs Congress, from September 14-16th in New York. It’s on Pierre Gagnaire’s calendar...is it on yours?


Cheers!
Antoinette Bruno
Editor-in-Chief

 

 


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