September 16 - 18, 2007
New York City

Don’t miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world’s most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers.

Attend chef demonstrations, hands-on workshops, career counseling sessions, and expert panels on key industry topics. Smaller hands-on techniques workshops (savory, pastry, mixology), wine tastings and business seminars round out the program. Source chef-relevant products and equipment from around the world at the Chef Products Fair.

The Venue
The second year of the 2007 International Chefs Congress promises to be even bigger and better than the first! Our new location on the top two floors of 7 World Trade Center boasts 50,000 square feet of space. This shimmering glass tower, completed in the spring of 2006, proudly marks the first skyscraper to be rebuilt after the attacks on September 11, 2001. The majestic 52-story structure is the first commercial tower in New York City to be certified as “green” by the U.S. Green Building Council. With floor to ceiling windows on all sides, it has breathtaking views of the entire city.

Products Fair
Leading manufacturers and purveyors from around the world showcase their products such as high-end kitchen equipment, specialty foods, chef tools and wines. Attendees will have the opportunity to sample and learn more.

Main Stage Live Cooking Demos and Events
Click Here to View Hands-On Workshop Schedule

Sunday, September 16	Monday, September 17	Tuesday, September 18
10:00am-Noon Registration	9:00-10:00am Registration	9:00-10:00am Registration
	10:00-10:15am Antoinette Bruno StarChefs.com, Editor-in-Chief and CEO New York, NY 2007 Culinary Trends Survey Report
	10:15-11:00am David Kamp Author of The United States of Arugula New York, NY Keynote: The Evolution of an American Cuisine	10:00-10:45am Chef Andoni Luis Aduriz Mugaritz Errenteria, Spain Cocoa Bubbles, Edible Rocks and Vegetables
	11:00-11:45am Chef Seiji Yamamoto Ryugin Restaurant Tokyo, Japan Chateau RyuGin: Reshaping Classical Japanese Cuisine	10:45-11:30am Pastry Chef Will Goldfarb Room 4 Dessert New York, NY Experiential Cuisine
12:00-12:45pm Pichet Ong P∗ONG New York, NY P∗#$stry Pastry Presentation	11:45am-12:30pm Chef David Burke davidburke & donatella New York, NY Salts: Aging, Brining and Flavoring	11:30am-12:15pm Chef Gualtiero Marchesi Ristorante Gualtiero Marchesi Erbusco, Italy The Marchesi Code
12:45-1:30pm Pastry Chef Johnny Iuzzini Jean Georges New York, NY Dessert 4-Play Pastry Presentation	12:30-2:15pm Lunch Networking Break Wine Tasting & Mixology Seminars	12:15-1:45pm Lunch Networking Break Wine Tasting & Mixology Seminars
1:30-2:30pm Chef Ann Cooper Author of Lunch Lessons Moss Beach, CA School Lunch Lottery: Three versions of school lunch (mystery meat; cold, home-packed; organic, healthy hot lunch of the future) serve dual roles as both lunch for attendees and fodder for the Ann Cooper led School Lunch Roundtable.	2:15-3:00pm Pastry Chef Oriol Balaguer Oriol Balaguer.Barcelona Barcelona, Spain Concept Cake	1:45-2:30pm Chef Dan Barber Blue Hill New York, NY From Plate to Farm
2:30-3:30pm 2007 New York Rising Stars 'How to Make It' Chef Panel	3:00-3:45 David Bouley Bouley New York, NY American Ingredients, Japanese Techniques	2:30-3:15pm Chef Alex Atala D.O.M. Sao Paolo, Brazil Welcome to the Jungle: Amazon-Inspired Cuisine
3:45-4:45pm Ann Bramson Artisan Books New York, NY with Lisa Queen Queen Literary Agency New York, NY From Kitchen to Cookbook Panel	3:45-4:30pm Networking Break	3:15-3:45pm Networking Break
	4:30-5:15pm Chef Wylie Dufresne wd~50 New York, NY Developments in the wd~50 Kitchen	3:45-4:30pm Chef Elena Arzak Restaurante Arzak San Sebastian, Spain Recent Restaurant Arzak Experiments
5:00-5:45pm Pastry Chef Alex Stupak wd~50 New York, NY Creativity Through New Technique	5:15pm-6:00pm Chef Joel Robuchon L'Atelier Paris, France and Bruno Goussault Cuisine Solutions Alexandria, VA Sous-Vide Cuisine	4:30-5:15pm Chef Shannon Bennett Vue de monde Melbourne, Australia Improv Theatre: Dishes Born from Quick Inspirations
		5:15-6:00pm Chef Dani Garcia Calima Marbella, Spain with Chef Jose Andres minibar by jose andres Washington, DC Andalusian Landscapes 2007
		7:00–10:30pm Rising Stars Revue Mansion 530 W. 28th, New York, NY
		11:00–2:00am Industry-Only Afterparty Location TBA

Hands–On Workshops: (Limited Quantity Available. Not Included in Price of Admission.)
Sunday					Monday	Tuesday
Hands-On Mixology Workshops	Wine Tasting Seminar	Hands-On Single Ingredient Workshops	Hands-On Tools of the Trade Workshops	Hands-On Special Techniques Workshops	Hands– On Workshops	Hands–On Workshops
12:00–1:15pm Mixologist Adam Seger Nacional 27 Chicago, IL Farmer’s Market Cocktails Featuring Appleton Estate Jamaica Rum and Blueberries Culinary Mixology: Blurring the Line Between Market-Inspired Cookery and Seasonal Drink Mixing The days of shelf staple bar sour mix and frozen daiquiri mix are over and are being replaced by a new generation of mixologists insisting on fresh squeezed juices, innovative infusions, the use of fresh herbs and botanicals, culinary based flavor combinations and muddling of local and exotic fruit. The sustainable fresh ingredient culinary revolution that Alice Waters jump-started years back is being carried on behind the bar by a new generation of culinary mixologists. Infused syrups are becoming the fresh stocks of the bar, seasonal and local fruits and herbs the inspiration for new drinks and distilled boutique spirits the producer-designated base of a drink. Adam Seger’s Farmer’s Market Cocktails workshop will draw heavily from whatever inspiration he finds at the Union Square Green Market the day of the workshop. Participants will gain ideas of how to best use a number of ingredients, and infusion ideas that will work in any season.	12:00–1:15pm	12:00-1:15pm Chef Stephan Pyles Stephan Pyles Dallas, TX Flavor Layering with Chiles Featuring Vita-PrepFlavor Layering with Chiles featuring Vita–Prep Within the capsicum genus there are over 300 kinds of chilies; Stephan Pyles overviews chilies from several cultures, describing their flavor profiles and heat index, demonstrating the techniques for making chili powders, chili purees easily with the aid of a Vita–Prep, and explaining how to work with both fresh and dry product. Capsaicinoids, the active components of the chili, have no flavor or odor and cause stimulation of pain receptors in the mouth. Pyles discusses how human taste panels were used in 1912 to develop the Scoville Organoleptic Test, which is still used to measure the piquancy of the pepper fruit. Armed with an understanding of this heat index, Pyles explains how a cook can use a chili to his advantage when composing a dish — to amplify flavor and the diner’s enjoyment. What's to enjoy? Capsaicin gets to work on the body's temperature regulation, making the body feel hotter than it actually is. They sweat. The blood flow in the skin is heavier than usual. They throb. The body's metabolic rate increases. They pant…but eating chilies isn’t a sadistic assault on the palate — the myth that chilies numb the taste buds is just that, a myth. Pyles explains how the chili actually heightens the mouth’s sensitivity, presenting a number of complimentary ingredients to the chili’s heat. To exercise more control over the diner’s palate, Pyles describes the five major capsaicinoids that have been isolated from the chili fruit and reveals how each one has its own characteristic 'bite' sensation in the mouth.	12:00–1:15pm Bruno Bertin Cuisine Solutions Alexandria, VA and Bruno Goussault Cuisine Solutions Alexandria, VA Low Temperature Cooking with CVap As the old saying goes, a chef is only as good as his combi-oven and the CVap Cook & Hold is to more and more chefs the best one on the market. Because it braises, steams, slow cooks, and holds, it can complete most tasks and make many easier, but only if you know how to use it. In their Low Temperature Cooking with CVap workshop Bruno Bertin and Bruno Goussault share their years of expertise at Cuisine Solutions with participants, making the CVap’s capabilities transparent and comprehensive. By demonstrating a Short Rib with Celery and Blue Cheese Foam dish from start to finish, they’ll show participants several of the various techniques the CVap executes. While sous-vide is certainly one viable way of cooking low-temperature, the CVap’s hold feature makes it more full-proof and less dangerous, (not that sous-vide is dangerous, Shea Gallante.) Its vapor environment simulates sous-vides water bath, creating a uniform, flavorful, tender product. Goussault and Bertin will share tips for formulating recipes that work with the CVap and adapting existing recipes to work in the combi-oven environment. Participants will the leave the workshop with a better idea of the mechanism behind the Cvap and the endless possibilities of food it can help prepare.	12:00–1:15pm Chef Fabio Trabocchi Maestro Arlington, VA Italian Cuisine: Tradition and Evolution Fabio Trabocchi Italian Cuisine: Tradition and Evolution For Fabio Trabocchi, Italy’s cuisine is inextricably intertwined with its culture and place. Born and raised in Italy and later transplanted to the United States, Trabocchi’s kitchen evolved into a place to study regional Italian cooking and reinterpret classic dishes in a fine dining context. Rather than merely deconstruct and reconstruct familiar dishes, Trabocchi layers flavors, textures, and, resultingly, meanings onto the dishes he creates. Trabocchi shares his culinary philosophy through the lens of two ingredients he calls “the pillars of Italian cuisine.” Parmigiano Reggiano dates back nine centuries to a small area of northern Italy. The 85-pound wheels are still made from unpasteurized cow’s milk and aged for about 2 years. The character of the cheese reflects the season of its making, turning a pale yellow with herbaceous notes in spring and carrying exotic fruit and pineapple flavors in winter. Prosciutto di Parma is another simple product whose unique flavor reflects a precise aging method. In his Tradition and Evolution workshop, Trabocchi uses the products to explore the concept of Italian cuisine while respecting tradition.	1:00-2:15pm Mixologist Jason Kosmas Employees Only New York, NY Culinary Approaches to Classic Mixology Featuring Chambord and Woodford Reserve	9:00-10:00am Adam Block Principal Block and Associates. LLC Ross, CA The Art of the Deal 51st Floor Business Stage
1:30-2:45pm Mixologist Todd Thrasher The PX Arlington, VA Bitters and Tonic from Scratch Bitters and Tonic, from Scratch “Homemade and farm-to-glass” – for Mixologist Todd Thrasher, this mantra is the key to his repertoire of cocktail creations. His libations, which draw from the culinary world’s techniques and ingredients, are truly an extension of the kitchens at Restaurant Eve and The Majestic, both owned by Chef Cathal Armstrong. Thrasher’s drinks are carefully composed with his homemade tonic water, bitters, and purees. He also infuses his own liquors, like house-spiced Appleton Estate Rum. As mixology takes a more prominent and respected role in the industry, diners appreciate the thought and work that goes into the craft of the cocktail. In his workshop, Bitters and Tonics, from Scratch, Thrasher goes step-by-step through creating house-made tonic water and orange bitters. The workshop details everything from the initial roast to the final strain, and, of course, features samples of the finished products.	1:30-2:45pm Fred Dexheimer T. Edward Wines New York, NY Ultimate Pairings	1:30-2:45pm Chef Michael Cimarusti Providence Los Angeles, CA Working with Australian Fish Working with Australian Fish Michael Cimarusti highlights the versatility of the Australian Southern Rocklobster and uses the lobster industry to exemplify how a well-managed, sustainable fishery can deliver high-quality product while remaining ecologically and fiscally responsible. In the early 1900s, South Australians were catching lobsters with hoop nets and selling in Adelaide and Kingston for little more than two shillings a dozen; today, the national Australian Southern Rocklobster Industry exports around 4000 tons of quality product each year. Cimarusti, who grew up fishing, will use a single lobster to prepare three small dishes, essentially a lobster tasting menu with the first course raw and the other two cooked. He also reveals how to easily extract what his Grandfather called “Dead Men’s Fingers,” or the meat found in the lobster’s legs. In his “Dead Man’s Fingers with Vadouvan,” Cimarusti honors Australia’s Asian food influences with a sweet and sour vadouvan espuma and a vadouvan sorbet, balancing the brown spices of the vadouvan with a mint gel and lime vinaigrette.	1:30-2:45pm Chef Shea Gallante Cru New York, NY Sous Vide, The Right Way Featuring DayMark, Multivac and Techne Sous Vide The Right Way Featuring DayMark, Multivac and Techne Despite its amazing ability to create consistently tender, flavor-packed food of every kind, last year’s highly publicized crack-down on sous vide in New York brought the technology some negative attention. What worried New York City’s Department of Health and Mental Hygiene was the indefinite amount of time that the vacuum packed food, once heated, stayed sealed. But the fines and restrictions soon loosened as the department spoke to their bureaucratic equivalents in Europe and it became clear that chefs were in fact using the equipment to cook more precisely than ever. In a hands-on demonstration, Shea Gallante shares the method and techniques he has developed for cooking veal loin sous vide. The preparation illustrates the advantages and risks involved in cooking sous vide, a delicate technique that can create a near perfect product when executed with discipline and attention to times and temperatures. Gallante’s presentation features vacuuming capabilities from Multivac, state-of-the-art immersions circulators from Techne and labels designed to protect your sous vide cuisine’s safety by DayMark.	1:30-2:45pm Chef Carmen Titita Ramirez Degollado El Bajio Mexico City, Mexico Traditional Mexican Salsas	1:00-2:15pm Scott Mayger Telepan New York, NY Wine Tasting Seminar Featuring Australian Wines	12:45-2:00pm Mixologist Albert Trummer Fraiche Los Angeles, CA Wine and Champagne Cocktails Featuring Chambord
3:00-4:15pm Mixologist Dave Wondrich New York, NY Retro Cocktails Featuring Woodford Reserve	3:00-4:15pm Scott Mayger Telepan New York, NY Pairing with Difficult or Unusual Ingredients featuring Loire Valley Wines	3:00-4:15pm Chef Graham Elliot Bowles Avenues Chicago, IL The Art of Presentation Graham Elliot Bowles’s thoughtfully composed plates draw parallels between the culinary world and the art world, pushing the diner to appreciate his cooking beyond its definition as a craft and value it as a modern form of self-expression. In his presentation, Bowles discusses his philosophy on plating – noting that visual texture, color, negative space, and other terms commonly reserved for artistic discourse, apply to culinary presentation. Using four progressive dishes, Bowles represents four artistic movements, beginning with a Contemporary clam chowder. Deconstruction, a term coined by the late Jacques Derrida in the 60s, has long since trickled down from its original use in literary criticism and philosophy and into the art world. In the past few years it’s been applied to dishes that take apart familiar elements and isolate them on the plate. When successful, a deconstructed dish points to a complicated grey area that was present but obscured in the original, and asks a meaningful question about the archetype. In his clam chowder, Bowles rewrites the familiar regional dish as a single clam accompanied by a Vichyssoise terrine, a shallot marmalade, celery leaves, and candied pancetta – introducing classic French elements to the classic American dish. Bowles’s interpretation asks questions of the French and American cuisines (is it the ingredient, the method or the place that makes a cuisine?) and the dish itself (what is the essence of clam chowder?). Bowles plays with the Pop Art approach to mass production and mass appreciation, by drawing from kitschier elements of the food industry – instant grits, root beer, corn nuts, and barbecue sauce – to create a whimsical bison dish that uses cheap ingredients to playfully evoke American culture. His Impressionist seared scallop is inspired by Toulouse-Lautrec and his cranberry soup, which closes the presentation, explores dessert in the context of Minimalism.	3:00-4:15pm Pastry Chef Jordan Kahn San Francisco, CA Demystifying the Pacojet: Sweet and Savory ApplicationsFor centuries the mystique surrounding the Pacojet has intrigued culinary scholars and mechanical anthropologists alike. No, not really. But, what is becoming a mainstay in kitchens across America does carry with it a certain amount of puzzle, wonder, and bemusement – “What is that damn thing?” Pastry Chef Jordan Kahn demystifies and illustrates, through two desserts, and one savory dish, the enormous creative potential of the Pacojet. Kahn then asks the deeper questions that allow chefs to precisely manipulate their products, and answers them: Are recipes for batch freezers and Pacojets interchangeable? How is a recipe affected by the process to which it is submitted? How do fat content, sugar density, water percentage, stabilizer and other important factors determine a frozen product’s character? From there, Kahn explores the Pacojet’s role beyond ice cream machine, explaining how its mechanism, a very sharp and powerful blade, can multi-task as a high-speed blender, or, as Kahn affectionately refers to it, “a blender high on speed.” Forcemeats, pasta fillings, herb oils, cream-less mousses – Kahn suggests innovative ways for the savory chef to use the machine, if, that is, the pastry chef is willing to share. Pastry Workshop	3:00-4:15pm Chef Donald Link Herbsaint and Cochon New Orleans, LA Small Plates Southern Style Small Plates Southern Style Donald Link shares how he has successfully adapted the concept of small plates to suit the American diner, who’s no longer satisfied with the traditional 3 course–menu progression. A wide variety of small plates gives the diner more flavors, textures and base ingredients to choose from, and allows them to experience more of what a chef has to offer. Link explains the phenomenon of America’s fascination with sushi — an inherently small plate dining experience — and cautions against classic small plate restaurant mistakes that can sink the check average. It’s a tricky concept for a restaurateur — it may be called the small plate, but if the portion is too small, the diner gets the sense of being over–charged. On the other hand, if the portion is too large, the diner will fill up, won’t order more than one plate, and the restaurant, in turn, won’t make any profit. Link explains how to keep the menu balanced, the diner happy, and the restaurant profiting. A solution: offer a series of small plates next to entrees, soups, and salads, to keep the menu balanced. Link draws attention to the importance of waitstaff training when running the small plate concept — they’re vital in guiding the guests through the menu and making sure the diner feels informed. Valuing the Southern flavor sensibility (ie sweet, spicy, fried,) but also dedicated to balanced, not–so–heavy dishes, Link creates Corn and Rice Calas with Marinated Tomatoes, Pan Fried Eggplant with Jalapeño Marinated Crab, and Chilled Prime Rib Steak with Horseradish, Beets, and Fresh Mint in his workshop.	1:00-2:15pm Chef Zak Pelaccio Fatty Crab and Borough New York, NY Malaysian Street Food	12:45-2:00pm Steven Olson BAR LLC New York, NY Vinos de Jerez and Tapas: Spain's Perfect Pairing
4:30-5:45pm Mixologist Junior Merino The Liquid Chef, Inc New York, NY Cocktail and Food Pairings Featuring Amarula Cream Liqueur and Appleton Estate Jamaica Rum Junior Merino’s cocktail and food pairings reflect his philosophy, to raise the awareness of the balance and the harmony possible in artfully executed cocktails. A well–balanced cocktail is like a well–made dish — each and every ingredient is dutifully considered, then showcased without masking the flavors of the main spirit (ingredient), yielding a sometimes sophisticated, sometimes unusual, sometimes sublime cocktail, but always a successful one. The ingredients in a cocktail must marry with those in the dish with which they are paired, like with wine, except the mixologist has arguably more control in manipulating exactly what flavors will pair with the dish’s. There are five elements that are essential in the creating of cocktails: First is the aesthetic element, which almost always creates the first impression on a guest. Second is the cocktail’s scent, so much of smell is taste and, again, we smell before we taste. Third is taste, which, ideally is a vindication of the impression the first two elements have created. The fourth important element is balance or harmony, because, as chefs know, balance in any dish is crucial to its success. Finally, the “human factor,” is the most important. Mixologists must love their craft, ingredients and clientele to make the first four elements come together. In his workshop, Merino works closely with Dominican Chef Maximo Tejada of Rayuela to create a total cocktail and food experience – connecting his five elements harmoniously to Tejada’s ”estilo libre Latino,“ or freestyle Latino cuisine.	4:30-5:45pm	4:30-5:45pm Pastry Chef Elizabeth Falkner Citizen Cake San Francisco, CA and John Scharffenberger Scharffen Berger San Francisco, CA High Content Chocolate Desserts with Scharffen Berger Pastry Workshop	4:30–5:45pm Chef Takashi Yagihashi Noodles Chicago, IL Featuring Henckels‘ Miyabi KnivesIn his Knife Skills workshop with Henckels Miyabi Knives, Takashi Yagihashi offers a course perfect for chefs looking to brush up on their basic skills or learn truly original and modern sashimi techniques. He’ll cover traditional sashimi (tuna, fluke, squid and Hamachi) and vegetables (cucumber, lemon lime and oba leaves); contemporary sushi (snapper, amberjack, shrimp) and vegetables (beet, avocado and miyoga,) all the while explaining and demonstrating the knife work required to create each effect. He’ll also offer tips for plating and presentation, completing the plating for several dishes. He’ll give advice on buying a proper knife, sharpening it correctly, choosing the right cutting board for you and maintaining and cleaning it. In the hands of Yagihashi, workshop participants will, at the end of the workshop, have learned to prepare numerous varieties of sashimi they can take home to their own restaurants.	4:30-5:45pm Katsuya Fukushima Café Atlantico and Minibar Washington, DC and Chef Ruben Garcia Café Atlantico and Minibar Washington, DC Innovation with Spanish Olive Oil	1:00-2:15pm Linda Pelaccio Media Coach New York, NY Cooking for the Camera: Projecting the Image You Want 51st Floor Business Stage	12:45-2:00pm Chef Ken Oringer Clio Boston, Ma Culinary Gadgets from Mars

Tickets
Admission to the International Chefs Congress is limited to foodservice industry professionals only. To purchase tickets, CLICK HERE.

Giving Back: Putting Good Food in Our Schools
This year the StarChefs.com International Chefs Congress is proud to take on the school lunch program crisis as its cause. Programs like the Martin Luther King, Jr. Middle School Edible Schoolyard are inspiring to not only likeminded individuals and chefs, but to the population at large that cares about real food and our connection to it.

The StarChefs.com ICC 2007 will take that localized inspiration and put it on a national platform. Key school chefs, school lunch menu planners and policymakers will partake in this year’s congress, attending the same ingredient and technique-driven programming as other attendees. This year’s congress will also offer seminars and roundtables with school lunch programs as their topic du jour. It will foster an environment where those with an interest and power to effect change and the system can learn and share ideas about how to do so, while focusing at the same time on the sheer excitement and delight of food, what the congress is all about.

Host Chefs:

Chef Josh DeChellis Bar Fry New York, NY	Chef Marcus Samuelsson Aquavit New York, NY
Chef Paul Liebrandt New York, NY	Chef Patricia Yeo Monkey Bar New York, NY
Chef Jose Andres Café Atlantico Washington, DC	Chef Wylie Dufresne WD~50 New York, NY
Chef Iacopo Falai Falai and Café Falai New York, NY	Chef Ken Oringer Clio and Uni Boston, MA
Chef Anthony Bombaci Nana Dallas, TX	Chef Geoffrey Zakarian Country New York, NY
Chef Harrison Mosher Alta New York, NY	Chef Anne Quatrano Bacchanalia Atlanta, GA
Chef Alex Ureña Pamplona New York, NY

2006 Congress Highlights:

2006 Highlights Video		» 2006 Event Details » Welcome Address » Wrap up: Day1, Day2 » Purchase ICC book If you missed the Congress, you can still own the book! » Purchase ICC DVD Including presentations from Anthony Bourdain, Albert Adria, Wylie Dufresne and Eric Ripert.

Sponsoring the International Chefs Congress
To learn more about sponsorship opportunities and how your company can be a part of this ground-breaking event, CLICK HERE

2007 Sponsors: