Chef Sean Brock using liquid nitrogen in his savory workshop - photo by: Michael Harlan Turkell

Chef Grant Achatz in the Power of Twitter panel discussion - photo by: Max Flatow

Pastry Chefs Johnny Iuzzini, Sam Mason, and Alex Stupak together on the mainstage. - photo by: Michael Harlan Turkell

Chef Jose Andres on the mainstage. - photo by: Michael Harlan Turkell

Chef Jose Andres signs his cookbook in the Kitchen Arts & Letters booth. - photo by: Max Flatow

Stella Artois in the Products Fair - photo by: Max Flatow

Chef Morimoto guts tuna head to tail on the mainstage. - photo by: Max Flatow

Chef Morimoto on the mainstage - photo by: Max Flatow

The Mainstage from above during Chef Morimoto's presentation - photo by: Michael Harlan Turkell

Chef Josh Emett butchers a New Zealand lamb on the mainstage. - photo by: Michael Harlan Turkell

Chefs Daniel Boulud, Grant Achatz, and Pierre Gagnaire in A Generational Discussion on the mainstage - photo by: Michael Harlan Turkell

Dirt Cup - Pastry Chef Johnny Iuzinni

Avant Garde Apple Pie - Pastry Chef Alex Stupak

Watermelon Infused with BBQ Sauce-Whisky - Chef Sam Mason

New New England Clam Chowder - Chef Jose Andres

Corn on the Cob with Corn Polenta - Chef Jose Andres

Ham and Eggs - Chef Jose Andres

Egg Nog - Chef Jose Andres

Sweet Soy-Braised Yellow Tail Head and Collar Bones - Chef Masaharu Morimoto

Braised Eel with Kinome and Shiso Flower - Chef Masaharu Morimoto

Tandoori Skirt Steak - Chef Maneet Chauhan and Rohini Dey

Seared Lamb Rack with Braised Shoulder and Potato Mousseline, Pickled Cauliflower, and Cauliflower Puree - Chef Josh Emett

Leg of Lamb, Roasted Family-Style and Stuffed with Anchovies - Chef Josh Emett

Chef David Waltuck discusses re-energizing a restaurant in a business seminar

Liquid nitrogen in Ruben Garcia's workshop

Chef Morimoto takes a sip of Stella Artois during his mainstage presentation.