12th Annual StarChefs International Chefs Congress

12th Annual StarChefs International Chefs Congress
Cook Your Culture
The Techniques, Knowledge, and Flavors That Define You
Join us October 22 to 24 for the 12th Annual StarChefs International Chefs Congress in Brooklyn, where you can fortify yourself with three days of main stage demonstrations, hands-on workshops, beverage tastings, and business seminars—explored through the theme "Cook Your Culture." Congress attendees leave with fresh ideas, a wealth of new contacts, and a reminder of why they love doing what they do.
Don’t miss: Best-in-class equipment and products, 20 food carts, 4 pop-up restaurants, the Valrhona C3 Pastry Competition, 8th Annual Somm Slam, 8th Annual Vitamix Challenge and the Wing Battle.


Main Stage

Albert Adrià (Enigma), José Andrés (ThinkFoodGroup), Richard Blais (Juniper & Ivy), Alvin Cailan (Amboy), Kyle & Katina Connaughton (SingleThread), Wylie Dufresne (Du's Donuts & Coffee), Pierre Hermé (Pierre Hermé Paris), Vivian Howard (Chef & the Farmer), Ruben Garcia (minibar by José Andrés), Clare Gordon (General Porpoise), Aitor Lozano (SAAM, é by José Andrés), Jehangir Mehta (Graffiti Earth), Erin Moran (Union Square Hospitality Group), Francisco Migoya (Modernist Cuisine), Michael Ruhlman (Ruhlman.com), Marcus Samuelsson & Maya Haile (Marcus Samuelsson Group), Kevin Sbraga (Sbraga Dining), Alon ShayaVinny Dotolo & Jon Shook (Animal), Daniela Soto-Innes (Atla), Curtis Stone (Gwen), Alex Talbot (Curiosity Doughnuts)

Hands-on Workshops

Vartan Abgaryan (71Above), Justin Bogle & Daniel Rose (Le Coucou), Val Cantu (Californios), Shawn Gawle (Quince), Edouardo Jordan (JuneBaby), Maura Kilpatrick (Sofra), Thomas McNaughton (flour + water), José Mendín (Pubbelly Group), Cat Schimenti (AlleyCat), Justin Severino (Cure) and Kelly Whitaker (Basta).

Business Workshops

 Charles Bililies (Souvla), Antoinette Bruno & Will Blunt (StarChefs), Michael Chernow (Seamore's), Liz Clayman (Liz Clayman Photography), Ham & Sohla El-Waylly (formerly of Hail Mary), Marc Forgione (Marc Forgione), Lezli Harvell (The Iconoclast Dinner Series), Joe Isidori (BlackTap), Nick Kokonas (Tock), Lachlan Mackinnon-Patterson (Pizzeria Locale), Eric Martino (Beefsteak), Jen Pelka (Magnum PR & The Riddler), Krishnendu Ray (New York University), Mark Rosati (Shake Shack), Mark J. Stone (Petrus International), Samantha Wasser (ESquared Hospitality), Ellen Yin (High Street Hospitality), Jaime Young (Sunday in Brooklyn)

Beverage Workshops
Ryan Arnold (Lettuce Entertain You), Yannick Benjamin (Wheeling Forward), Ryan Chetiyawardana (Super Lyan), Levi Dalton (I’ll Drink to That!), Fred Dexheimer (Winebow), Will Elliot (Maison Premiere), Jeff Harding (The Waverly Inn), Victoria James (Drink Pink), Eric Korsh & Jeff Taylor (North End Grill), Carlo Lamagna (Magna), Jean-Luc Le Dû (Le Dû’s Wines), Keri Levens (Chefs Club by Food & Wine), Fred Maurer (Dickson’s Farmstand Meats), John Ragan (Union Square Hospitality Group), Pierre Thiam (Pierre Thiam Catering), Yael Vengroff (The Spare Room), Jillian Vose (The Dead Rabbit), Fahara Zamorano (Gwen)
Congress Eats
Nico Abello (L’Appart), Luis Arce Mota & Rigo Cervantes (La Contenta), Aaron Bludorn (Café Boulud), Isa Fabro (Unit 120), Elizabeth Falkner (FalkYeah! Productions), Tony Ferrari & Jonathan Sutton (Hillside Supper Club), Steve Gonzalez (Baro), Jerome Grant (Sweet Home Café), A-K Hada (PDT), Jeffrey Hansel (Oxlot 9), Alberto Hernandez (Frasca Food & Wine), Holly Jivin (The Bazaar by José Andrés ), Greg Laketek (West Loop Salumi), Phillip Lopez (Square Root), Jeff McInnis (Root & Bone), José Mendín (Pubbelly Group), Raymond Mohan (Lolo’s Seafood Shack), Jon Nodler (High Street Hospitality), Erik Ramirez (Llama Inn). Jake Rojas (Tallulah's Taqueria), Brett Sawyer (The Plum), Katsuji Tanabe (MexiKosher), Lisa Vega (Dandelion Chocolate), Kwame Williams (Vital)
Valrhona C3
Curtis Cameron (Acacia House), Giane Cavaliere (Volt Restaurant), Lok Jim Yam (Rosewood Sandhill Hotel, Madera), Christian Lai Chun (Pacific Institute of Culinary Arts), Thao Nguyen (Grey Eagle Casino & Resort), Mina Pizarro (L'Appart)
Kelly Fields (Willa Jean), Tom Hemerka (Pastry Elite), Johnny Iuzzini (Sugar Fueled, Inc.), Belinda Leong (b. patisserie), Pierre Hermé (Pierre Hermé Paris), Daniel Mongraw (Toqué!), Nick Muncy (Tooth-Ache), Ghaya Oliveria (Daniel), Lisa Shames (So Good Magazine), Adam Thomas (The Broadmoor), William Werner (Craftsman and Wolves)
Wing Battle
Curtis Gamble (Station), Ryan Gorby (Cho77), Aaron Seigel (Fiery Ron's Home Team BBQ), Shaun Brian Sells (Ocean 362)
David Burke (ESquared Hospitality), Tom Ikeda (Kikkoman USA), Bill Kim (BellyQ), Amy Smith (Buffalo Wild Wings)
8th Annual Somm Slam
Fred Dexheimer, MS (Winebow Group)
Featured Chefs
Carlo Lamagna (Magna), Pierre Thiam (Pierre Thiam Catering)
Daniel Beedle (Indian Accent), Elli Benchimol (Joe’s Seafood), Alexandra Cherniavsky (Starr Restaurants), Jhonel Faelnar (The NoMad), Dominic Fiore (Bar Marco), Brian Grandison (Hakkasan), Theo Lieberman (La Compagnie des Vins Surnaturels), Josh Lit (The Modern/Union Square Hospitality Group), Ferdinando Mucerino (Rustic Canyon), Peter Nelson (Puritan & Co.)
8th Annual Vitamix Challenge
Alex Talbot (Curiosity Donuts)
Chris Cosentino (Cockscomb), Jennifer Horvath (Vitamix), Jennifer Jasinski (Crafted Concepts), David Tamarkin (Epicurious), Bob Truitt (Casa Pública)
Why "Cook Your Culture"? 
There is no cuisine without culture—no techniques to build from, no flavor memories to haunt you, no restaurants where you can feast with family and friends. This year 150 industry icons will share the influences that permeate their work in the kitchen and on the floor. Culture is fluid. It’s a moment in time, a generation, the places you’ve visited, your country of birth, and your grandmother’s dinged-up gravy pot—all rolled into one. What does that taste like? How do you share it with your guests, staff, and community? ICC 2017 is your chance to ask questions, take away techniques, and return to your crew with a revitalized vision. 
All passes include three days of Main Stage Demonstrations, Competitions, access to the Chefs Products Fair, Congress Eats, and Congress Cocktail.
Ticket Types
Working Pass: $249 
Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel. 
Industry Pass: $499 
Industry passes are for other food and beverage professionals, including caterers, consultants, designers, publicists, and non-covering press. This pass excludes those working for a vendor, manufacturer, supplier, or trade organization.
Vendor and Supplier Pass: $1500 
Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations. 
One-Day Pastry Pass: $99
Pastry Professionals can purchase a $99 one-day pass to attend the 2017 Valrhona C³ North American Selections competition and the second day of the 12th Annual International Chefs Congress.