StarChefs.com International Chefs Congress A KITCHEN WITHOUT BOUNDARIES September 16–18, 2007, New York City KEYNOTE: DAVID KAMP CHEFS: GRANT ACHATZ | JOSE ANDRES | ANDONI LUIS ADURIZ | ELENA ARZAK | ALEX ATALA | SHANNON BENNETT |GRAHAM ELLIOT BOWLES | BRUNO BERTIN | DAVID BURKE | MICHAEL CIMARUSTI | ANN COOPER | CARMEN TITITA RAMIREZ DEGOLLADO | WYLIE DUFRESNE | KATSUYA FUKUSHIMA | SHEA GALLANTE | DANI GARCIA | RUBEN GARCIA | BRUNO GOUSSAULT | MADHUR JAFFREY | DONALD LINK | GUALTIERO MARCHESI | STEPHAN PYLES | ZAK PELACCIO| JOEL ROBUCHON | FABIO TRABOCCHI | TAKASHI YAGIHASHI | SEIJI YAMAMOTO PASTRY CHEFS: ORIOL BALAGUER | ELIZABETH FALKNER | CLAUDIA FLEMING | WILL GOLDFARB | JOHNNY IUZZINI | JORDAN KAHN | ALEX STUPAK MIXOLOGISTS: DALE DEGROFF | JASON KOSMAS | JUNIOR MERINO | ADAM SEGER | TODD THRASHER | DAVE WONDRICH BUSINESS LEADERS: ADAM BLOCK | ANN BRAMSON | LINDA PELACCIO | LISA QUEEN HOST CHEFS: JOSE ANDRES | JOSH DECHELLIS | WYLIE DUFRESNE | IACOPO FALAI | PAUL LIEBRANDT | KEN ORINGER | MARCUS SAMUELSSON | PATRICIA YEO
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StarChefs.com International Chefs Congress · StarChefs.com International Chefs Congress A KItChen WIthout BoundArIeS ... Scharffen Berger San francisco, Ca •High Content Chocolate
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StarChefs.com International Chefs CongressA K I t C h e n W I t h o u t B o u n d A r I e S
S e p t e m b e r 1 6 – 1 8 , 2 0 0 7, N e w Y o r k C i t y
Keynote: DaviD Kamp ChefS: GraNt aChatz | JoSe aNDreS | aNDoNi LuiS aDuriz | eLeNa arzaK | aLex ataLa | ShaNNoN BeNNett |Graham eLLiot BowLeS | BruNo BertiN | DaviD BurKe | miChaeL CimaruSti | aNN Cooper | CarmeN titita ramirez DeGoLLaDo | wYLie DufreSNe | KatSuYa fuKuShima | Shea GaLLaNte | DaNi GarCia | ruBeN GarCia | BruNo GouSSauLt | maDhur JaffreY | DoNaLD LiNK | GuaLtiero marCheSi | StephaN pYLeS | zaK peLaCCio| JoeL roBuChoN | faBio traBoCChi | taKaShi YaGihaShi | SeiJi Yamamoto PAStry ChefS: orioL BaLaGuer | eLizaBeth faLKNer | CLauDia fLemiNG | wiLL GoLDfarB | JohNNY iuzziNi | JorDaN KahN | aLex StupaK MIxologIStS: DaLe DeGroff | JaSoN KoSmaS | JuNior meriNo | aDam SeGer | toDD thraSher | Dave woNDriCh BuSIneSS leAderS: aDam BLoCK | aNN BramSoN | LiNDa peLaCCio | LiSa QueeN hoSt ChefS: JoSe aNDreS | JoSh DeCheLLiS | wYLie DufreSNe | iaCopo faLai | pauL LieBraNDt | KeN oriNGer | marCuS SamueLSSoN | patriCia Yeo
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)
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 CongressA KItChen WIthout BoundArIeS
September 16–18, 2007, New York City
Keynote: DaviD Kamp ChefS: GraNt aChatz | JoSe aNDreS | aNDoNi LuiS aDuriz | eLeNa arzaK | aLex ataLa | ShaNNoN BeNNett |Graham eLLiot BowLeS | BruNo BertiN | DaviD BurKe | miChaeL CimaruSti | aNN Cooper | CarmeN titita ramirez DeGoLLaDo | wYLie DufreSNe | KatSuYa fuKuShima | Shea GaLLaNte | DaNi GarCia | ruBeN GarCia | BruNo GouSSauLt | maDhur JaffreY | DoNaLD LiNK | GuaLtiero marCheSi | StephaN pYLeS | zaK peLaCCio| JoeL roBuChoN | faBio traBoCChi | taKaShi YaGihaShi | SeiJi Yamamoto PAStry ChefS: orioL BaLaGuer | eLizaBeth faLKNer | CLauDia fLemiNG | wiLL GoLDfarB | JohNNY iuzziNi | JorDaN KahN | aLex StupaK MIxologIStS: DaLe DeGroff | JaSoN KoSmaS | JuNior meriNo | aDam SeGer | toDD thraSher | Dave woNDriCh BuSIneSS leAderS: aDam BLoCK | aNN BramSoN | LiNDa peLaCCio | LiSa QueeN hoSt ChefS: JoSe aNDreS | JoSh DeCheLLiS | wYLie DufreSNe | iaCopo faLai | pauL LieBraNDt | KeN oriNGer | marCuS SamueLSSoN | patriCia Yeo