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StarChefs
International Chefs Congress 2009 Day 3 Highlights
Chef Josh Dechellis uses a plancha in his workshop - 
photo by: Max Flatow
Chefs Akhtar Nawab and  Norman Van Aken join Josh Dechellis, Joe Isidori, and Paul Liebrandt in the How to Walk Away from a Deal Panel - 
photo by: Max Flatow
Chef Yoshihiro Murata's Kaiseki King Workshop - 
photo by: Max Flatow
Chef Juan Mari Arzak oversees his chefs on the mainstage. - 
photo by: Max Flatow
Chef Charles Phan and Vietnamese Street Food on the mainstage - 
photo by: Max Flatow
Pastry Chef Paco Torreblanca on the mainstage - 
photo by: Max Flatow
Will Blunt, Kevin Torney (True Food Service Equipment), Sara Hill (Wisconsin Milk Marketing Board), Peter Wnukowski (Vita-Mix Corporation), Bob Collins (TriMark USA) and Antoinette Bruno), Bob Collins (TriMark USA) and Antoinette Bruno - 
photo by: Max Flatow
Bob Collins of TriMark USA presents Chef Kelly Walpole of AccuTemp with the Innovator Award for Heavy Equipment for the Accusteam  Griddle - 
photo by: Max Flatow
Judiaann Woo and Lauren Bialko of Isi accept the Innovator Award for Smallwares for the Thermowhip - 
photo by: Max Flatow
New Zealand accepts the Food and Beverage Award from Bob Collins of TriMark USA - 
photo by: Max Flatow
Peter Wnukowski  of Vita-Mix Corporation presents the Community Award to Chef Dan Barber (not pictured) - 
photo by: Max Flatow
The French Culinary Institute accepts the Mentor Award  for Chef Jacques Pepin from Antoinette Bruno, Will Blunt, and Kevin Torney of True Food Service Equipment - 
photo by: Max Flatow
Sarah Hill of the Wisconsin Milk Marketing Board, Will Blunt, and Antoinette Bruno present the award for to Chef David Burke the Contribution to American Cuisine Innovator Award - 
photo by: Max Flatow
Eric Soller of Hobart raffles off a tattooed mixer. - 
photo by: Max Flatow
Chef Sean Brock plates on the mainstage. - 
photo by: Max Flatow
Chef Rick Tramonto uses an Isi Whip on the mainstage. - 
photo by: Max Flatow
Chefs Nils Noren and Dave Arnold kill black sea bass on the mainstage. - 
photo by: Max Flatow
Chefs Nils Noren and Dave Arnold Skol (toast) with Aquavit on the mainstage. - 
photo by: Max Flatow
The audience skols with Chefs Noren and Arnold on the mainstage. - 
photo by: Max Flatow
Pastry Chef Dana Cree in her Pastry Workshop - 
photo by: Max Flatow
Chef Juan Mari Arzak
Lunar Rock - Chef Juan Mari Arzak
Vietnamese Spring Roll - Chef Charles Phan
Dark Chocolate Mousse with Whisky Liquid Center and Gold Leaf - Chef Paco Torreblanca
White Chocolate Flower - Chef Paco Torreblanca
Shrimp and Grits - Chef Sean Brock
Rice and Beans - Chef Sean Brock
Lavender Lamb Loin with Toasted Almond Espuma and Chocolate-Red Wine Sauce - Chef Rick Tramonto
Chef Josh Dechellis uses a plancha in his workshop - 
photo by: Max Flatow
Chef Josh Dechellis uses a plancha in his workshop - photo by: Max Flatow
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Chefs Akhtar Nawab and  Norman Van Aken join Josh Dechellis, Joe Isidori, and Paul Liebrandt in the How to Walk Away from a Deal Panel - 
photo by: Max Flatow
Chefs Akhtar Nawab and Norman Van Aken join Josh Dechellis, Joe Isidori, and Paul Liebrandt in the How to Walk Away from a Deal Panel - photo by: Max Flatow
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Chef Yoshihiro Murata's Kaiseki King Workshop - 
photo by: Max Flatow
Chef Yoshihiro Murata's Kaiseki King Workshop - photo by: Max Flatow
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Chef Juan Mari Arzak oversees his chefs on the mainstage. - 
photo by: Max Flatow
Chef Juan Mari Arzak oversees his chefs on the mainstage. - photo by: Max Flatow
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Chef Charles Phan and Vietnamese Street Food on the mainstage - 
photo by: Max Flatow
Chef Charles Phan and Vietnamese Street Food on the mainstage - photo by: Max Flatow
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Pastry Chef Paco Torreblanca on the mainstage - 
photo by: Max Flatow
Pastry Chef Paco Torreblanca on the mainstage - photo by: Max Flatow
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Will Blunt, Kevin Torney (True Food Service Equipment), Sara Hill (Wisconsin Milk Marketing Board), Peter Wnukowski (Vita-Mix Corporation), Bob Collins (TriMark USA) and Antoinette Bruno), Bob Collins (TriMark USA) and Antoinette Bruno - 
photo by: Max Flatow
Will Blunt, Kevin Torney (True Food Service Equipment), Sara Hill (Wisconsin Milk Marketing Board), Peter Wnukowski (Vita-Mix Corporation), Bob Collins (TriMark USA) and Antoinette Bruno), Bob Collins (TriMark USA) and Antoinette Bruno - photo by: Max Flatow
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Bob Collins of TriMark USA presents Chef Kelly Walpole of AccuTemp with the Innovator Award for Heavy Equipment for the Accusteam  Griddle - 
photo by: Max Flatow
Bob Collins of TriMark USA presents Chef Kelly Walpole of AccuTemp with the Innovator Award for Heavy Equipment for the Accusteam Griddle - photo by: Max Flatow
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Judiaann Woo and Lauren Bialko of Isi accept the Innovator Award for Smallwares for the Thermowhip - 
photo by: Max Flatow
Judiaann Woo and Lauren Bialko of Isi accept the Innovator Award for Smallwares for the Thermowhip - photo by: Max Flatow
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New Zealand accepts the Food and Beverage Award from Bob Collins of TriMark USA - 
photo by: Max Flatow
New Zealand accepts the Food and Beverage Award from Bob Collins of TriMark USA - photo by: Max Flatow
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Peter Wnukowski  of Vita-Mix Corporation presents the Community Award to Chef Dan Barber (not pictured) - 
photo by: Max Flatow
Peter Wnukowski of Vita-Mix Corporation presents the Community Award to Chef Dan Barber (not pictured) - photo by: Max Flatow
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The French Culinary Institute accepts the Mentor Award  for Chef Jacques Pepin from Antoinette Bruno, Will Blunt, and Kevin Torney of True Food Service Equipment - 
photo by: Max Flatow
The French Culinary Institute accepts the Mentor Award for Chef Jacques Pepin from Antoinette Bruno, Will Blunt, and Kevin Torney of True Food Service Equipment - photo by: Max Flatow
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Sarah Hill of the Wisconsin Milk Marketing Board, Will Blunt, and Antoinette Bruno present the award for to Chef David Burke the Contribution to American Cuisine Innovator Award - 
photo by: Max Flatow
Sarah Hill of the Wisconsin Milk Marketing Board, Will Blunt, and Antoinette Bruno present the award for to Chef David Burke the Contribution to American Cuisine Innovator Award - photo by: Max Flatow
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Eric Soller of Hobart raffles off a tattooed mixer. - 
photo by: Max Flatow
Eric Soller of Hobart raffles off a tattooed mixer. - photo by: Max Flatow
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Chef Sean Brock plates on the mainstage. - 
photo by: Max Flatow
Chef Sean Brock plates on the mainstage. - photo by: Max Flatow
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Chef Rick Tramonto uses an Isi Whip on the mainstage. - 
photo by: Max Flatow
Chef Rick Tramonto uses an Isi Whip on the mainstage. - photo by: Max Flatow
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Chefs Nils Noren and Dave Arnold kill black sea bass on the mainstage. - 
photo by: Max Flatow
Chefs Nils Noren and Dave Arnold kill black sea bass on the mainstage. - photo by: Max Flatow
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Chefs Nils Noren and Dave Arnold Skol (toast) with Aquavit on the mainstage. - 
photo by: Max Flatow
Chefs Nils Noren and Dave Arnold Skol (toast) with Aquavit on the mainstage. - photo by: Max Flatow
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The audience skols with Chefs Noren and Arnold on the mainstage. - 
photo by: Max Flatow
The audience skols with Chefs Noren and Arnold on the mainstage. - photo by: Max Flatow
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Pastry Chef Dana Cree in her Pastry Workshop - 
photo by: Max Flatow
Pastry Chef Dana Cree in her Pastry Workshop - photo by: Max Flatow
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Chef Juan Mari Arzak
Chef Juan Mari Arzak
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Lunar Rock - Chef Juan Mari Arzak
Lunar Rock - Chef Juan Mari Arzak
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Vietnamese Spring Roll - Chef Charles Phan
Vietnamese Spring Roll - Chef Charles Phan
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Dark Chocolate Mousse with Whisky Liquid Center and Gold Leaf - Chef Paco Torreblanca
Dark Chocolate Mousse with Whisky Liquid Center and Gold Leaf - Chef Paco Torreblanca
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White Chocolate Flower - Chef Paco Torreblanca
White Chocolate Flower - Chef Paco Torreblanca
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Shrimp and Grits - Chef Sean Brock
Shrimp and Grits - Chef Sean Brock
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Rice and Beans - Chef Sean Brock
Rice and Beans - Chef Sean Brock
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Lavender Lamb Loin with Toasted Almond Espuma and Chocolate-Red Wine Sauce - Chef Rick Tramonto
Lavender Lamb Loin with Toasted Almond Espuma and Chocolate-Red Wine Sauce - Chef Rick Tramonto
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