|StarChefs.com announces that the 2010 International Chefs Congress (ICC) will take place September 20-22 at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US. ICC is a three-day culinary symposium where more than 70 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.
Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. Source cutting-edge culinary products and equipment from around the world at the Chef Product Fairs.
If there is one thing that unites our disparate culinary industry it’s a common passion for the creative process in making delicious food. What’s involved in the creative process—and how the individual defines his or her own role in it—has long been a subject of debate: is cooking a craft or an art? For some, the process of breaking down an animal, grinding the meat, stuffing it into casings, and tending to it as it dries and cures over days or even months is a veritable spiritual journey. For others, they find their muse in transforming a vegetable into a foam, powder, gel, a tender morsel that is alive with flavor and precisely placed on a dish with keen aesthetic sense. But art and craft are not parallel paths. There is art in charcuterie just as there is craft in creating a beet gel. And creative expression is not the exclusive domain of chefs—restaurateurs, F&B managers, and sommeliers can also express themselves in their fields. The intersections are many, and are ripe to be explored. And so we arrived at the theme for our fifth annual StarChefs.com International Chefs Congress, Creativity: Art vs. Craft.