International Chefs Congress DVDs StarChefs.com

When world-class chefs Thomas Keller, Albert Adria, Dan Barber, and Martín Berasategui assemble under one roof to talk professional food, people listen. If you weren't among the attendees of the 2010 StarChefs.com International Chefs Congress, we'd like to offer you the next-best-thing. We're pleased to present the best of our 2010 International Chefs Congress, packaged in DVDs for at-home viewing including a selection of the high-concept, genre-bending, playful, even philosophical presentations and panels that were featured.

And save the date for ICC 2012, Sep. 30 - Oct. 2 in New York City. Click here for more details

» 2012 Chefs Congress
» Highlights of the 2011 Chefs Congress

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International Chefs Congress
– A Kitchen Without Boundaries

2011 International Chefs Congress Book & DVDs
2011 International Chefs Congress Mainstage DVDs (Day 1 & 2) - $199 »More The 2011 ICC Day 1 & 2 DVD pack includes preeminent figures Grant Achatz (Alinea), David Thompson (Nahm) , Rodolfo Guzman(Boragó) , Ángel León (Aponiente) , David Burke (David Burke Kitchen) , François Chartier, Sang-Hoon Degeimbre(L’Air du Temps) , Pierre Hermé (Pierre Hermé Paris) , Björn Frantzén and Daniel Lindeberg, (Frantzén/Lindeberg) , Laurent Gras, Bill Kim (Urbanbelly and Belly Shack) , Paul Liebrandt(Corton) , Chris Young(Modernist Cuisine) , Daniel Boulud(The Dinex Group) and Gilles Verot (Gilles Verot) .	Set(s):
2011 International Chefs Congress Book - $30.00 (25% off)	Set(s):
Best of the International Chefs Congress 5 Book Pack
2011 International Chefs Congress Book plus 2010, 2009, 2007, & 2006 for $100 (Retail $200)	Set(s):
2010 International Chefs Congress Book & DVDs
2010 International Chefs Congress Mainstage DVDs - $199.99 »More (Disk 1) Welcome Address \| Antoinette Bruno & Will Blunt Keynote Pannel \| Dan Barber, Thomas Keller, David Kinch & Michael Ruhlman (Disk 2) Giving Art and Craft in Cooking the Royal Treatment \| Dan Hunter Kiwi Cuisine: New Zealand’s Avant Garde \| Michael Meredith (Disk 3) Chocolate is Rock N’ Roll \| Bernard Lahousse & Dominique Persoone La Revolution Surrealiste \| Jordan Kahn (Disk 4) Art Meets Craft \| Elizabeth Falkner & Gabrielle Hamilton Behind the Scenes at Lucques, AOC and Tavern \| Suzanne Goin (Disk 5) Simple Ingredients, Innovative Technique \| Daniel Patterson A Recipe for the Recipe: Concept Building at Blue Hill \| Dan Barber (Disk 6) Putting Soul on the Plate \| Mourad Lahlou Peruvian Pairings: Mixing the Flavors of Peru into Cocktails \| Dale DeGroff & Julian Medina (Disk 7) It’s All in the Technique: Harnessing the Potential of an Ingredient \| Martin Berasategui Natura and a Day at El Bulli \| Albert Adria (Disk 8) Nose to Tail and Farm to Table \| Normand Laprise Translating Creativity from Mentor to Protégé \| Charlie Palmer, Matt Hill, Christopher Lee, Scott Romano & Amar Santana (Disk 9) Culinary Notes from the UK \| Tom Aikens Sibling Rivalry: Two Styles, One Ingredient \| Bryan and Michael Voltaggio	Set(s):
2010 International Congress Book For $30 (25% off)	Set(s):
Congress Book Grab Bag
5 ICC Congress Books & 1 StarChefs Bag All For $120! (Retail $190)	Set(s):
2009 International Chefs Congress DVDs
Complete 2009 ICC DVD Set: $199.99 »More (1) Culinary Trailblazers: With Mitchell Davis \| James Beard Foundation (moderator), Larry Forgione \| An American Place, Jonathan Waxman \| Barbuto; With Dan Barber Chef Producer Pane: with Blue Hill (moderator), Graham Brown \| The Cookhouse, Mike Gingrich \| Uplands Creamery, Lyndon Matthews \| Puketira Deer Farm, Tory Miller \| L'Etoile 2) Restaurant Accounting - Improving Profitability: With Steve Scher and Jeff Kadish Main Street Restaurant Partners Chef Blogging: With Andrea Strong \| The Strong Buzz (moderator), Traci Des Jardins \| Jardiniere, Aki Kamozawa & Alex Talbot \| Ideas in Food, Michael Laiskonis \| Le Bernardin 3) Artisan Olive Oils: Implementing a Profitable Olive Oil Tasting Men With Jeffrey Shaw \| Foods from Spain, Michael Tuohy \| Woodfire Grill	Set(s):
2009 International Congress Book for $30 (25% off)	Set(s):
2008 International Chefs DVDs
Complete 2008 ICC DVD Set: $199.99	Set(s):
ICC 2008 MainStage Pack: $99.99 »More 1) Antoinette Bruno: Welcome / 2008 Culinary Trends Report: A Look Forward and Back Heston Blumenthal Keynote: Eating is a Multi-Sensory Experience 2) Enrique Olvera Traditional Mexican Techniques in a Fine Dining Context Charlie Trotter Chef Responsibility and The Evolution of Creativity 3) Barton Seaver :Sustainable Seafood Rick Moonen :Sustainable Seafood: The Future of Our Ocean 4) Jordi Butron: Role of a Chef Panel, With Michael Ruhlman , Anthony Bourdain , Marco Pierre White 5) Masaharu Morimoto: New York Fish: Head to Tail; Marous Samuelsson : Aquavit \| New York Highlighting Swedish and African Cuisines 6) Ana Sortun: Oleana \| Cambridge Middle Eastern Flavor Profiles; Candido Lopez/Joan Roca : Tradition vs. The New, Two Takes on Spanish Suckling Pig, 7) Daniel Boulud \| New York, Mentor/Protégé Cooking Demonstration; Carlo Cracco \| Italy, The Ocean's Notebook 8) Rene Redzepi: Noma \| Denmark Nordic Cuisine 9) Michael Anthony : Gramercy Tavern \| New York, Chefs and the Community: Working with PS 41; Grant Achatz, Alinea \| Chicago, New Tools of Gastronomy: Service Ware, Re-Imagined	Set(s):
ICC 2008 Savory Pack: workshops: $79.99 »More 1) Paul Liebrandt :Voulez-vous sous vide avec moi, (ce soir)? Brian Polcyn Charcuterie: The Craft of Salting, Smoking, and Curing 2) Wylie Dufresne The Evolution of a Dish: An Interpretation of Eggs Benedict; Cervena: Sustainable, Local, Up-Close:Working with Farmers, and with Cervena Venison 3) Nils Nornen / Dave Arnold : The New Culinary Toolkit: Distilling,Infusing, Low Temp, Vacuum,Carbonation, and More; Anthony Bombaci : Art of Presentation: Starting at the End 4) Junior Merino : Modern Cocktail Techniques: Exploring Density, Textures and Sensations	Set(s):
ICC 2008 Pastry Pack: workshops: $69.99 »More 1) Nils Nornen /Dave Arnold : The FX Series: Texture, Flavor, and Technology Billings: Additive-Free Innovation 2) Uyen Nguyen : The Zen of Modern Pastry: Aesthetics, Texture, and Flavor Iacopo Falai : Fatto in Casa: Developing a Practical In House Bread Program 3) Jacques Torres : Chocolate Techniques Workshop Sherry Yard : The Yummy Factor: Soufflés Rising to the Occasion	Set(s):
ICC 2008 Business Seminars: $49.99 »More 1) Culinary Trailblazers: With Mitchell Davis \| James Beard Foundation (moderator), Larry Forgione \| An American Place, Jonathan Waxman \| Barbuto; With Dan Barber Chef Producer Pane: with Blue Hill (moderator), Graham Brown \| The Cookhouse, Mike Gingrich \| Uplands Creamery, Lyndon Matthews \| Puketira Deer Farm, Tory Miller \| L'Etoile 2) Restaurant Accounting - Improving Profitability: With Steve Scher and Jeff Kadish Main Street Restaurant Partners Chef Blogging: With Andrea Strong \| The Strong Buzz (moderator), Traci Des Jardins \| Jardiniere, Aki Kamozawa & Alex Talbot \| Ideas in Food, Michael Laiskonis \| Le Bernardin 3) Artisan Olive Oils: Implementing a Profitable Olive Oil Tasting Men With Jeffrey Shaw \| Foods from Spain, Michael Tuohy \| Woodfire Grill	Set(s):
Chefs To Know Book
Chefs to Know - a guide to chefs for chefs 2nd Edition: $20.00 (20% off) »More The 2nd edition highlights over 600 notable chefs and pastry chefs across the country, plus a group of over 100 sommeliers, mixologists, and international chefs, each selected by our editorial staff, who has tasted with and interviewed celebrated leaders in the culinary field for more than 13 years. The 2009 edition of Chefs to Know features over 50 full-page photos and 50 recipes plus contact information and fun facts about every chef, from their favorite flavor combinations to their most indispensable kitchen tool. New additions to the 2009 edition include sommelier, mixologist, and international chef sections, plus new kitchen facts and fast facts, and a pull-out guide to chefs' favorite off-the-beaten-path restaurants around the country. http://www.starchefs.com/chefstoknow/index.shtml	Set(s):
Chefs to Know - a guide to chefs for chefs 2nd Edition box (10 books): $225 (10% off) »More Buy a box of books for your gift giving needs and save 10% off the cover price plus additional shipping savings! The 2nd edition highlights over 600 notable chefs and pastry chefs across the country, plus a group of over 100 sommeliers, mixologists, and international chefs, each selected by our editorial staff, who has tasted with and interviewed celebrated leaders in the culinary field for more than 13 years. The 2009 edition of Chefs to Know features over 50 full-page photos and 50 recipes plus contact information and fun facts about every chef, from their favorite flavor combinations to their most indispensable kitchen tool. New additions to the 2009 edition include sommelier, mixologist, and international chef sections, plus new kitchen facts and fast facts, and a pull-out guide to chefs' favorite off-the-beaten-path restaurants around the country. http://www.starchefs.com/chefstoknow/index.shtml	Set(s):
Chefs to Know - a guide to chefs for chefs 1st Edition: $12.99 »More With favorite restaurants, tools, and contact information from over 500 chefs in America and 80 professional recipes and photos. It’s an essential reference for any chef or culinary insider! http://www.starchefs.com/chefs_to_know/index.shtml	Set(s):
Chefs To Know Bundle Pack - buy the 2nd edition for $24.95 and get the 1st edition for $10: $34.95 »More Special Holiday Offer: Chefs to Know - a guide to chefs for chefs 2nd edition PLUS Chefs to Know - a guide to chefs for chefs 1st edition for an additional $13 http://www.starchefs.com/chefstoknow/index.shtml	Set(s):

2007 International Chefs Congress Book & DVDs!
2007 Complete Main Stage Set: $175 for the 8-Disc Set! »More Antoinette Bruno: Welcome Address and Culinary Trends David Kamp: Keynote Address – The Evolution of American Cuisine Seiji Yamamoto: Reshaping Classical Japanese Cuisine David Burke: Salts: Aging, Brining and Flavoring David Bouley: American Ingredients, Japanese Techniques Wylie Dufresne: Developments in the WD-50 Kitchen Joel Robuchon and Bruno Goussault: Classic Cuisine, Sous Vide Andoni Luis Aduriz: Cocoa Bubbles, Edible Rocks and Vegetables Gualtiero Marchesi: The Marchesi Code Dan Barber: From Plate to Farm Alex Atala: Welcome to the Jungle: Amazon-Inspired Cuisine Elena Arzak: Recent Restaurante Arzak Experiments Shannon Bennett: Improv Theatre: Dishes Born from Quick Inspiration Dani Garcia (with Jose Andres): Andalusian Landscapes 2007 2007 New York Rising Stars How To Make It Panel Ann Bramson, Lisa Queen, Will Schwalbe, Jeffrey Steingarten and Grant Achatz:From Kitchen to Cookbook Panel Ann Cooper and Barton Seaver: School Lunch Lottery	Set(s):
2007 Pastry Set: $59 for the 3-Disc Set »More Pichet Ong: Pastry Oriol Balaguer: Concept Cake Jordan Kahn: Demystifying the Pacojet Alex Stupak: Manipulation: Creativity through New Technique Johnny Iuzzini: Dessert 4-Play Will Goldfarb: Experiential Cuisine Elizabeth Falkner (with John Scharffenberger): High Content Chocolate Desserts	Set(s):
2007 Workshop Set: $75 for the 3-Disc Set »More Bruno Bertin/ Bruno Goussault: Low Temperature Cooking with C-Vap Cook and Hold Fabio Trabocchi: Italian Cuisine: Tradition and Evolution Shea Gallante: Sous Vide, the Right Way (with DayMark, Multivac and Techne) Todd Thrasher: Make Your Own Mixers: Bitters and Tonic from Scratch Graham Elliot Bowles: The Art of Presentation	Set(s):
2007 Complete Main Stage and Workshop Set: $225 for the 14-Disc Set	Set(s):
2007 International Chefs Congress Book: $30 (25% off)	Set(s):
Add an ICC 2007 tee-shirt to any order: $19.95 »Picture	Set(s):

2006 International Chefs Congress Book & DVDs!
Complete 2006 ICC DVD Set: $135 for the 9-Disc Set	Set(s):
Complete 2006 Set of Panel Discusssions: $35 for the 2-Disc Set	Set(s):
Complete 2006 Set of Pastry Presentations: $35 for the 2-Disc Set	Set(s):
2006 International Chefs Congress Book: $18.95 (25% off)	Set(s):