9th Annual StarChefs.com International Chefs Congress

9th Annual StarChefs.com International Chefs Congress

StarChefs.com invites you to the 9th Annual StarChefs.com International Chefs Congress, October 26– 28, 2014 in New York City. Experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—all under the umbrella of this year's theme, Cooking Honest: The Power of Authenticity in the Kitchen. For three days, you'll have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels.

ICC Presenters

Grant Achatz (Alinea), Dan Barber (Blue Hill at Stone Barns), Steve Jones and Jonathan Bethony (The Bread Lab), Jamie Bissonnette (Toro), Homaro Cantu (Moto), Michael Taus, Gunnar Gislason (Dill), Will Goldfarb (Room4Dessert), George Mendes (Aldea), Masaharu Morimotoand Hisanobu Osaka (Japonais), Diego Muñoz (Astrid y Gastón), Jaime Pesaque (Mayta), Yoshihiro Narisawa (Narisawa), Enrique Olvera (Cosme), Joan Roca (El Celler de Can Roca), Ana Sortun (Oleana), Michael White, Gordon Finn and Jared Gadbaw (Altamarea Group), Norman Van Aken (In the Kitchen with Norman Van Aken), Alexander Talbot and Aki Kamozawa (Ideas In Food), James Briscione (Institute of Culinary Education)
Sean Baker (Verbena), Katie Button (Cúrate), César Saldaña (Regulating Council DO Sherry), Joe Cicala (Le Virtù), Alon Shaya (Domenica) Thomas McNaughton (flour + water), Nick Elmi (Laurel), Shaun Hergatt (Juni), Mike Lata (The Ordinary), Paul Liebrandt (The Elm), Fred Sabo (The Metropolitan Museum of Art), Levon Wallace (Proof on Main), Ryan Farr (4505 BBQ & Burgers), Matt Lambert (The Musket Room)
Noah Bernamoff and Dianna Daoheung (Black Seed Bagel), Matt Tinder (The Restaurant at Meadowood), William Werner (Craftsman & Wolves), Dana Cree (Blackbird), Will Goldfarb (Room4Dessert)
Scott Baird and Josh Harris (Trick Dog), Jeff Bell (PDT), Robert Bohr, Ryan Hardy, and Grant Reynolds (Charlie Bird), Maxwell Britten (Maison Premiere), Doug Frost (DougFrost.com), Max McCalman (MAXVOL, Inc.), Rajat Parr (Mina Group), Jason Dady (Umai Mi), Fred Dexheimer (FredDexMS Consulting), Tonia Guffey and Jeff Hazell (Dram), Alex LaPratt (Atrium), Joshua Smith (New England Charcuterie), Josh Thomsen (Agricola), Alan Walter (Loa at the International House)
Kevin Boehm (Boka Restaurant Group), Mike Isabella (Graffiato), Mark Stone (MM Management), Antoinette Bruno (StarChefs.com), Michael Chernow (The Meatball Shop), James Mark (north), Marcus Samuelsson (Red Rooster Harlem), Will Blunt (StarChefs.com), Amanda Cohen (Dirt Candy), Michael Lynn (Cornell University), Bryan Dillon (Station Casinos), David Morgan (Omni Hotels), Brad Nelson (Marriott International), Daniel Krieger (Daniel Krieger Photography), David LeFevre (MB Post), Spike Gjerde (Woodberry Kitchen), Adam Sachs (Saveur), Kevin Brown (Lettuce Entertain You), Elizabeth Gunnison Dunn
Alvin Cailan (Eggslut), Brian Dunsmoor (Ladies' Gunboat Society), Robert Phalen (One Eared Stag), Nicole Rucker (Gjelina Take Away), Damian Sansonetti (Blue Rooster Food Co.), Dan Sauer (7a Foods), Kevin Sbraga (Fat Ham), Stuart Tracy (Butcher & Bee), Amy Stonionis (Murray's Cheese), Jason Alley (Comfort), Evan Hanczor (Egg), Mike Poirakoff (Vinegar Hill House)

Working Pass: $299
Working passes are for all chefs, pastry chefs, bartenders, and sommeliers and includes three days of Main Stage Demonstrations, access to the Products Fair, Eat@ICC, and Congress Cocktail.

Industry Pass: $550
Industry Passes are for all other food & beverage professionals and includes three days of Main Stage Demonstrations, access to the Products Fair, Eat@ICC, and Congress Cocktail.

Vendor & Supplier Pass: $1,500
Vendor & Supplier Passes are for all food & beverage vendors and suppliers and includes three days of Main Stage Demonstrations, access to the Products Fair, Eat@ICC, and Congress Cocktail.

Cooking Honest: The Power of Authenticity in the Kitchen

Today’s tastemakers aren’t cultivating style, so much as looking within to find and live by the code of honest, personal cooking. They’re searching for authenticity in every corner of the food business—from farms, butcher shops, and chef counters to wine bars and nonprofit bars—in every corner of the world. Diners want surprise and satisfaction, and it takes a professional with vision to deliver it. From fine-dining ateliers to hotdog carts, the demand (and destination) is authenticity. And the journey there is personal, powerful, and, above all, honest. Join us at this year’s ICC as we search for the place where passion, authenticity, and ambition align to make the world’s greatest food and drinks.

Learn, Network, Source, Eat, Compete

Beyond programming, you'll make connections, network with your peers (and idols), and source cutting-edge products from our Chefs Products Fair. You'll see the return of our exciting Somm Slam and Vitamix Challenge, along with Eat@ICC featuring pop-up restaurants and more than 20 food carts from the country's most exciting restaurants.