The ConceptGive your key culinary staff an opportunity to be a part of a collaborative envi-ronment where the world’s most innovative chefs share knowledge and present the latest techniques and culinary concepts.

The EventStarChefs.com’s inaugural International Chefs Congress is a three-day culinary symposium where the world’s most influential and innovative chefs present thelatest techniques and culinary concepts to 750 of their chef peers. This was the only event of its kind in the US, and took place September 19 & 20, 2006 in New York City at Covenant House. Attendees will witness chef demonstrations and expert panels on relevant industry topics, as well as participate in smaller hands-on cooking workshops and wine tastings.

Direct AccessEach attending chef will gain access to other influential chefs and have the op-portunity to network and exchange industry knowledge. It is a chance for your culinary staff to advance their careers, source products, and be inspired by the world’s top culinary professionals.

ScholarshipEach ICC package includes one full two-day event pass, one ticket to an exclu-sive ICC cocktail reception, one hands-on work shop, and one admission to an Industry-only Afterparty.

Program Highlights * Welcome Dinner * Chef Demonstrations * Chefs Product Fair * Cocktail Reception * Progressive Dinner * New York Rising Stars * Industry-only Afterparty

Chefs Product FairSource high-end kitchen equipment, specialty foods, wines and chef tools from leading manufacturers and purveyors from around the world.

International Chefs Congress Advisory BoardDaniel Boulud, Marcus Samuelsson, Norman Van Aken, Wylie Dufresne, Ken Oringer, Josh DeChellis, Sam Mason, Jose Andres

Founding SponsorsJade Range, Nespresso Professional, Champagne Nicolas Feuillatte, Hobart, Vita-Mix, Traulsen, Vineyard 7 & 8

A Kitchen Without

Boundaries

StarChefs.com’s International Chefs Congress ScholarshipsA K I T C H E N W I T H O U T B O U N D A R I E S

September 16 - 18, 2007 New York City

2006 PresentersInternational Chefs:Pascal Barbot of L’Astrance, FranceAlbert Adrià of El Bulli, SpainPierre Hermé of Pierre Hermé, Paris, FranceSusur Lee of Restaurants Susur and Lee, CanadaSergi Arola of La Broche & Arola, SpainFrédéric Bau of L’Ecole du Grand Chocolat Valrhona, FranceDavide Scabin of Combal Zero, ItalyFergus Henderson of St. John, EnglandEric Ripert of Le Bernardin, New York

Domestic Chefs:Jose Andres of Jaleo, Washington, DCDaniel Boulud of Daniel, New York Ken Oringer of Clio, Boston, MADavid Myers of Sona, Los AngelesMarcus Samuelsson of Aquavit, New YorkAnthony Bourdain of Brasserie Les Halles, New YorkNorman VanAken, Florida, CaliforniaPaul Liebrandt of Gilt, New York

Rising Stars (Domestic and International):Wylie Dufresne of WD-50, New YorkJosh DeChellis of Sumile, Jovia, New YorkPaul Liebrandt of Gilt, New YorkSam Mason of wd-50, New YorkLee Gross of M Cafe de Chaya, Los AngelesPichet Ong of Pudding LLC, New YorkChris Cosentino of Incanto, San FranciscoPatricia Yeo of Sapa, New York

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