StarChefs.com
International Chefs Congress
– A Kitchen
Without Boundaries 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
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9:00-10:00am
Registration
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9:00-10:00am
Registration
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10:00-10:15am

Antoinette Bruno
StarChefs.com, Editor-in-Chief and CEO
New York, NY
2007 Culinary Trends Survey Report
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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
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12:00-12:45pm

Pichet Ong
P∗ONG
New York, NY
P∗#$stry
Pastry Presentation
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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
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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

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12:15-1:45pm
Lunch
Networking Break
Wine Tasting & Mixology Seminars

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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.
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2:15-3:00pm

Pastry Chef Oriol Balaguer
Oriol Balaguer.Barcelona
Barcelona, Spain
Concept Cake
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1:45-2:30pm

Chef Dan Barber
Blue Hill
New York, NY
From Plate to Farm
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2:30-3:30pm

2007 New York Rising Stars
'How to Make It' Chef Panel
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3:00-3:45

David Bouley
Bouley
New York, NY American Ingredients, Japanese Techniques
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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
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3:45-4:30pm

Chef
Elena Arzak
Restaurante Arzak
San Sebastian, Spain
Recent Restaurant Arzak Experiments
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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
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4:30-5:15pm

Chef Shannon Bennett
Vue de monde
Melbourne, Australia
Improv Theatre: Dishes Born from Quick Inspirations
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5:15-6:00pm

Chef
Dani Garcia
Calima
Marbella, Spain
with

Chef Jose Andres
minibar by jose andres
Washington, DC
Andalusian Landscapes 2007
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7:00–10:30pm
Rising Stars Revue
Mansion
530 W. 28th, New York, NY
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11:00–2:00am
Industry-Only Afterparty
Location TBA
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Hands–On Workshops: (Limited Quantity Available. Not Included in Price of Admission.) |
Sunday |
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Monday |
Tuesday |
Hands-On Mixology Workshops
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Wine Tasting Seminar
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Hands-On Single Ingredient Workshops
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Hands-On Tools of the Trade Workshops
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Hands-On Special Techniques Workshops
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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
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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
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9:00-10:00am
Adam Block
Principal
Block and Associates. LLC
Ross, CA
The Art of the Deal
51st Floor Business Stage
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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
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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.
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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
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3:00-4:15pm
Scott Mayger
Telepan
New York, NY
Pairing with Difficult or Unusual Ingredients featuring Loire Valley Wines
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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
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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
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12:45-2:00pm
Steven Olson
BAR LLC
New York, NY
Vinos de Jerez and Tapas: Spain's Perfect Pairing
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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.
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4:30-5:45pm
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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
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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
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1:00-2:15pm

Linda Pelaccio
Media Coach
New York, NY
Cooking for the Camera: Projecting the Image You Want
51st Floor Business Stage
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12:45-2:00pm
Chef Ken Oringer
Clio
Boston, Ma
Culinary Gadgets from Mars
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Tickets
Admission to the International Chefs Congress is limited to foodservice industry professionals only. To purchase tickets, CLICK HERE.
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3-DAY |
1-DAY |
CHEF |
$250 |
$150 |
INDUSTRY |
$750 |
$300 |
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
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Chef
Paul Liebrandt
New York, NY |
Chef
Patricia Yeo
Monkey Bar
New York, NY
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Chef
Jose Andres
Café Atlantico
Washington, DC
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Chef
Wylie Dufresne
WD~50
New York, NY |
Chef
Iacopo Falai
Falai and Café Falai
New York, NY
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Chef
Ken Oringer
Clio and Uni
Boston, MA |
Chef Anthony Bombaci
Nana
Dallas, TX
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Chef Geoffrey Zakarian
Country
New York, NY
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Chef Harrison Mosher
Alta
New York, NY
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Chef Anne Quatrano
Bacchanalia
Atlanta, GA
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Chef Alex Ureña
Pamplona
New York, NY
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2006
Congress Highlights:
2006
Highlights Video |
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»
2006
Event Details
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»
Welcome
Address
» Wrap
up: Day1, Day2 |
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»
Purchase
ICC book
If you missed the Congress, you can still own the
book! |
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»
Purchase
ICC DVD
Including presentations from Anthony Bourdain, Albert
Adria, Wylie Dufresne and Eric Ripert. |
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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:

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