starchefs.com international chefs congress · starchefs.com international chefs congress a kitchen...

The ingredient is the starting point for every dish. Whether chefs are inspired by an early morning trip to the farmer’s market or music blasting from an open window, the act of cooking begins with the product. The difference is in each chef’s perspective on the product: whether to use it to investigate its physical properties (how will it fare in a lyophilizer?), or to nurture it and keep it as close to its harvested state as possible, or, to attempt what many have, both? We believe this multiplicity of voices is what keeps the industry moving forward and have put together a longer Congress program this year to celebrate it.

This past year chefs from various parts of the industry – from fine dining restaurants and casual bistros to large-scale hotels and exclusive clubs – have impressed us with their creations and communicated clear philosophies to us through their dishes’ tastes and concepts. In this spirit, this year we take a step back and invite both American and international chefs to share their personal vision in New York under the theme of ‘Ingredients: Conceptualizing and Cooking.’ On tastings and interviews across the country, it’s been both professionally and personally rewarding to be invited back into chefs’ kitchens to experience more than just their food – to pick their brains and learn from them. As a magazine dedicated to catalyzing chef-to-chef dialogue and bringing the most pertinent industry issues to our readers, the next step has always been to take what we’ve learned and share it. The Congress has evolved organically from our online magazine, a virtual summit where chef-driven editorial helps chefs to overcome their challenges and continue growing as professionals.

Long gone is the fear of food too fancy, smart or esoteric for the mainstream. As consumers ask more questions about their food (Where does it come from? What does it mean?) chefs are challenged to explain the day-to-day choices made in their kitchens. A diverse, global cuisine has emerged and each chef, country, and ingredient can take pride in its impact. But the trans fats ban in New York as well as the decline of legal foie gras in this country reveals a discrepancy in this nation’s cultural and gastronomic commitments – where is the food industry taking us and who is in control?

This year’s Congress at the new 7 World Trade Center has given us an exciting platform from which to ask these questions and collaboratively arrive at better questions (and maybe even some answers). In this spirit, we’re working with chef and renegade lunch lady Ann Cooper to address the school lunch crisis in America and help foster a dialogue between restaurant chefs and school chefs.

We’re excited to be embarking on a second year with this project and thank the chefs around the world who have helped us create this platform for discourse and education, the hardworking team at StarChefs.com for their resourcefulness and drive, and our initial founding sponsors who made our vision possible in 2005 when the Congress was just an idea: Jade, Hobart, and Nespresso. This year’s program has been extended to three days to include more workshops, lectures, roundtables, and of course, parties. It gives us great pleasure to invite you to the 2nd Annual International Chefs Congress – A Kitchen Without Boundaries – we hope you’ll come along for the ride.

Antoinette Bruno, Editor-in-Chief Will Blunt, Managing Editor

photos from 2006 StarChefs.com international Chefs Congress

Tickets are only available in advance, by invitation:Admission is limited to foodservice industry professionals.

3-Day 1-Day

Chef $250 $150

InDustry $750 $300

Visit www.starchefs.com/icc or call 212-966-7575 You must use the following promo code: ICC119

regIstratIon10:00am - Noon

LIve Pastry DeMonstratIonsNoon - 12:45pm

Pastry Chef Claudia flemingthe North fork table & inn | Southold, NY•Vegetable Desserts

12:45 - 1:30pmPastry Chef Johnny IuzziniJean Georges | New York, NY•Dessert 4-Play

sChooL LunCh Lottery1:30 - 2:30pm

Chef Ann Cooperauthor of Lunch Lessons | moss Beach, Ca•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.

‘how to Make It’ Chef PaneL2:30 - 3:30pm

2007 new york rising Stars•A candid look at ascending the culinary ranks through the eyes of some of New York’s most talented young chefs.

froM kItChen to Cookbook PaneL3:45 - 4:45pm

Ann Bramsonartisan Books | New York, NY

and

lisa QueenQueen Literary agency | New York, NY

LIve Pastry DeMonstratIon5:00 - 5:45pm

Pastry Chef Alex Stupakwd~50 | New York, NY•Creativity Through New Technique

regIstratIon9:00 - 10:00am

weLCoMe aDDress10:00 - 10:15am

Antoinette BrunoStarChefs.com, editor-in-Chief and Ceo | New York, NY • 2007 Culinary Trends Survey Report

keynote10:15 - 11:00am

david Kampauthor of the united States of arugula | New York, NY•The Evolution of American Cuisine

LIve Chef DeMonstratIons11:00 - 11:45am

Chef Seiji yamamotoryugin restaurant | tokyo, Japan•Chateau RyuGin: Reshaping Classical Japanese Cuisine

11:45am - 12:30pmChef david Burkedavidburke & donatella | New York, NY•Salts: Aging, Brining and Flavoring

12:30 - 2:15pmlunChnetWorKIng BreAKWIne tAStIng & MIxology SeMInArS (See next PAge)

2:15 - 3:00pmPastry Chef oriol Balagueroriol Balaguer.Barcelona | Barcelona, Spain•Concept Cake

3:45 - 4:30pmnetWorKIng BreAK

4:30 - 5:15pmChef Wylie dufresnewd~50 | New York, NY•Developments in the wd~50 Kitchen

5:15 - 6:00pmChef Joël robuchonL’atelier | paris, france

and

Bruno goussaultCuisine Solutions | alexandria, va•Sous-Vide Cuisine

Congress CoCktaIL Party6:30 - 8:30pm

7 World trade Center, 51st floorChefsJose AndresJosh deChellis Iacopo falai Paul liebrandt Ken oringerMarcus SamuelssonPatricia yeoAlex Stupak

regIstratIon9:00 - 10:00am

busIness seMInar (51st fLoor stage)9:00 - 10:00am

Adam Blockprincipal | Block and associates. LLC•The Art of the Deal

LIve Chef DeMonstratIons10:00 - 10:45am

Chef Andoni luis Adurizmugaritz | errenteria, Spain •Cocoa Bubbles, Edible Rocks and Vegetables

10:45 - 11:30amPastry Chef Will goldfarbroom 4 Dessert | New York, NY•Experiential Cuisine

11:30am - 12:15pmChef gualtiero Marchesiristorante Gualtiero marchesi | erbusco, italy•TBA

12:15 - 1:45pmlunChnetWorKIng BreAKWIne tAStIng & MIxology SeMInArS (See next PAge)

1:45 - 2:30pmChef grant Achatzalinea | Chicago, iL•A Philosophy of Tasting

2:30 - 3:15pmChef Alex AtalaD.o.m | Sao paolo, Brazil•Welcome to the Jungle: Amazon-Inspired Cuisine

3:15 - 3:45pmnetWorKIng BreAK

3:45 - 4:30pmChef elena Arzakrestaurante arzak | San Sebastian, Spain•Recent Restaurant Arzak Experiments

4:30 - 5:15pmChef Shannon Bennettvue de monde | melbourne, australia•Improv Theatre: Dishes Born from Quick Inspirations

5:15 - 6:00pmChef dani garciaCalima | marbella, Spain

with

Chef Jose AndresCafé atlantico | washington, DC •Andalusian Landscapes 2007

new york rIsIng stars revue7:00 - 10:30pm

Mansion530 w. 28th, New York, NY

InDustry-onLy afterParty11:00pm - 2:00am

location tBA

s u n D a y s e P t e M b e r 1 6 M o n D a y s e P t e M b e r 1 7 t u e s D a y s e P t e M b e r 1 8

Live Demonstrations

All Events Above (Excluding Rising Stars) Included with Chef or Industry Pass

mixologistsdale degroff

Jason KosmasJunior Merino Adam Seger

todd thrasherdave Wondrich

Sponsored by True

Live Demonstrationss u n D a y M o n D a y t u e s D a y

hands-on Mixology Workshops

Wine tasting Seminars

hands-on Single Ingredient Workshops

hands-on tools of the trade Workshops

hands-on Special techniques Workshops

hands-on International Cuisine

Workshops

Wine tasting, hands-on Workshop and Mixology Seminar

Wine tasting & Mixology Seminar

12:00 - 1:15pm

Mixologist Adam SegerNacional 27Chicago, iL•Farmer’s Market Cocktails featuring appleton estate Jamaica rum and Blueberries

12:00 - 1:15pm

•Champagne pairings

12:00 - 1:15pm

Chef Stephan Pyles Stephan pylesDallas, tx•Flavor Layering with Chiles featuring vita-prep

12:00 - 1:15pm

Chef Bruno BertinCuisine Solutionsalexandria, va

and

Bruno goussaultCuisine Solutions alexandria, va•Low Temperature Cooking with Cvap Cook & Hold Oven

12:00 - 1:15pm

Chef takashi yagihashiNoodlesChicago, iL•Knife Skills featuring henckels’ Miyabi Knives

12:00 - 1:15pm

Chef fabio trabocchi maestroarlington, va•Italian Cuisine: tradition and Evolution

100 - 2:15pm

Mixologist Jason Kosmasemployees onlyNew York, NY•Culinary approaches to Classic mixology featuring Chambord and woodford Reserve

12:45 - 2:00pm

Mixologist dale degroffKing CocktailNew York, NY•Wine and Champagne Cocktails featuring Chambord

1:30 - 2:45pm

Mixologist todd thrasher the pxarlington, va•Bitters and Tonic from Scratch

1:30 - 2:45pm

•Ultimate Pairings

1:30 - 2:45pm

Chef Michael CimarustiProvidenceLos angeles, Ca•Working with australian fish

1:30 - 2:45pm

Chef Shea gallanteCruNew York, NY•Sous Vide, The right way featuring DayMark, Multivac and techne

1:30 - 2:45pm

linda Pelacciomedia CoachNew York, NY•Cooking for the Camera: projecting the image You want

1:30 - 2:45pm

Chef Carmen titita ramirez degolladoel Bajiomexico City, mexico•Traditional Mexican Salsas

1:00 - 2:15pm

•Wine Tasting Seminar featuring australian wines

12:45 - 2:00pm

•Wine Tasting Seminar featuring Spanish wines

3:00 - 4:15pm

Mixologist dave WondrichNew York, NY•Retro Cocktails featuring woodford Reserve

3:00 - 4:15pm

•Pairing with Difficult or Unusual ingredients

3:00 - 4:15pm

Chef graham elliot BowlesAvenuesChicago, iL •The Art of presentation

3:00 - 4:15pm

Pastry Chef Jordan KahnNew York, NY•Demystifying the pacojet: Sweet and Savory Applications

3:00 - 4:15pm

Chef donald linkherbsaint and CochonNew orleans, La•Small Plates, Southern Style

3:00 - 4:15pm

Chef Madhur JaffreyDawatNew York, NY•Indian Spices

1:00 - 2:15pm

Chef Zak Pelacciofatty Crab and BoroughNew York, NY•Malaysian Street food

4:30 - 5:45pm

Mixologist Junior MerinoThe Liquid Chef, IncNew York, NY•Cocktail and Food pairings featuring amarula Cream Liqueur and Appleton estate Jamaica rum

4:30 - 5:45pm

•Esoteric Wines

4:30 - 5:45pm

Pastry Chef elizabeth falknerCitizen CakeSan francisco, Ca

and

John ScharffenbergerScharffen BergerSan francisco, Ca•High Content Chocolate Desserts with Scharffen Berger

4:30 - 5:45pm

Katsuya fukushima Café atlantico and minibarwashington, DC

and

Chef ruben garciaCafé atlantico and minibarwashington, DC•Innovation with Spanish Olive Oil

hands-on workshops

Workshops Available for $25 – $75 additional. Space is Limited.

starchefs.com international chefs congress · starchefs.com international chefs congress a kitchen...

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