Chef Bruno Goussault: Sous Vide Savory Hands-on Workshop - photo by: Michael Harlan Turkell

Pastry Chef Boris Portnoy: TechniqColor Pastry Hands-On Workshop - photo by: Max Flatow

Chefs Emeril Lagasse, Norman Van Aken, and Charlie Trotter backstage - photo by: Michael Harlan Turkell

The Products Fair at the Park Avenue Armory - photo by: Michael Harlan Turkell

Chefs Emeril Lagasse, Norman Van Aken, and Charlie Trotter discuss American Cuisine on the Mainstage - photo by: Vicky Wasik

Pastry Johnny Iuzzini in the Mainstage audience - photo by: Vicky Wasik

Chef David Bouley using an Isi Whipper on the Mainstage - photo by: Michael Harlan Turkell

Chef Kenny Walpole in the AccuTemp Booth - photo by: Michael Harlan Turkell

Robot Coupe Booth - photo by: Max Flatow

Antoinette Bruno delivers the 2009 Culinary Trends Report - photo by: Vicky Wasik

Wine Tasting Workshop - photo by: Max Flatow

Chef Yoshihiro Murata on the Mainstage - photo by: Michael Harlan Turkell

Mixologist Junior Merino: Sabor Latino Mixology Workshop - photo by: Max Flatow

Chef Junior Merino's Mixology Workshop - photo by: Max Flatow

Chef April Bloomfield disects a whole pig on the mainstage. - photo by: Michael Harlan Turkell

Chef April Bloomfield disects a whole pig on the mainstage. - photo by: Michael Harlan Turkell

Chef Pierre Gagnaire on the Mainstage - photo by: Michael Harlan Turkell

Chef Zach Allen's Charcuterie workshop - photo by: Max Flatow

Roy Choi and Lev Ekster talk about food trucks in a business seminar. - photo by: Max Flatow

Chef Christopher Thomson of the New Zealand Lamb booth - photo by: Max Flatow

Chef David Bouley on the mainstage - photo by: Michael Harlan Turkell

Mixologist Tony Abou Ganim in the Kold-Draft Booth - photo by: Max Flatow

Chef Bart Vandaele mixes a Hoegaarden Honey Ice Cream Float - photo by: Michael Harlan Turkell

The Pinot Passion tasting workshop - photo by: Max Flatow

Tasting wine at the WJ Deutsch & Sons Booth - photo by: Vicky Wasik

Chris Young on the mainstage - photo by: Michael Harlan Turkell

The "Mystery Basket" for Chef Pierre Gagnaire's mainstage presentation - photo by: Michael Harlan Turkell

Malibu Sea Urchin Terrine with Creme Fresh Sauce, Belgua Caviar, and Fresh Kinome - Chef David Bouley - photo by: Vicky Wasik

Miso Black Cod with Black Onion Powder - Chef David Bouley - photo by: Vicky Wasik

Vegetables with Kuzu Jelly and Aromatic Kombu Dashi - Chef Yoshihiro Murata - photo by: Vicky Wasik

Vegetables with Kuzu Jelly and Aromatic Kombu Dashi - Chef Yoshihiro Murata - photo by: Vicky Wasik

Slow-Poached St. Canut Suckling Pork Belly with Onion Puree, Garlic Confit, and Chives - Chef April Bloomfield - photo by: Vicky Wasik

Duck, Cherry Tomatoes, and Shrimp - Chef Pierre Gagnaire - photo by: Vicky Wasik

Grilled Salmon Belly, Thyme, Cilantro, Chives, Honey, Lemon, and Onion - Chef Pierre Gagnaire - photo by: Vicky Wasik

Red Beets with Asian Pears - Chef Pierre Gagnaire - photo by: Vicky Wasik

Panna Cotta with Gruyere - Chef Pierre Gagnaire - photo by: Vicky Wasik