Another year of dedication, passion, and discipline. Guts and Glory: Leaving It All on the Line was StarChefs.com's homage to the dedicated heroes nourishing our bodies and souls every day.
Another year of dedication, passion, and discipline. Guts and Glory: Leaving It All on the Line was StarChefs.com's homage to the dedicated heroes nourishing our bodies and souls every day.
On full display: David Myer's bangs and bruises, the mystery and madness of Atelier Crenn, crazy ice cream concoctions (and rap montages) from Sam Mason and Johnny Iuzzini, and many more.
Attendees got hands-on with roasted veal heads, pimped out grits, the future of the American sandwich, San Francisco's spin on pasta, and the mad art of presentation.
From slow fermentation and reinvented flat breads to boundary-pushing ice creams and pulled sugar embellishments in the high-volume kitchen. Pastry moves forward at a faster pace than ever.
What we learned when mixology titans converged at ICC: the business of bartender's choice, crafting creative cordials, rum's tiki versatility, and the roots of mixology's modern evolution.
Beyond the food, wine, and booze, chefs got down to business at ICC with reality TV woes, higher line cook wages, urban farming at its best, and models for quick-serve restaurants.
The pressure was on at the 4th Annual StarChefs.com International Pastry Competition: early mornings, melted ice creams, cracked showpieces, and only one winner.
This year's Somm Slam featured victorious (wine, beer, Port!) pairings and camaraderie all-around, as 12 somms fought for the ultimate guts and glory title.
Stumbling from the SuperPier to Ken Oringer and Jamie Bissonette's Toro, presenters sucked down cocktails from porrons, gorged themselves on tapas and Ibérico, and witnessed a passionate table-top guitar solo.