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ONLINE TICKETS SALES WILL END SATURDAY NIGHT, AT MIDNIGHT.
Tickets will be available the next morning on-site, Sunday 9/29 at 8am.

8th Annual StarChefs.com
International Chefs Congress - Workshops

StarChefs.com

New York, NY

8th Annual StarChefs.com  International Chefs Congress...

Ticket Information

Ticket Type Price Fee Quantity
Saturday 9/28 | SMOKE@ICC
General Admission
5:00-8:00pm
General Admission includes world class BBQ from the 10 competing teams and two beers. Additional beverages can be purchased on-site. For more information on judges and competitors, please visit: http://starchefs.com/cook/events/smoke/2013.
$65.00 $0.00
Saturday 9/28 | SMOKE@ICC
VIP Admission
4:00-8:00pm
VIP tickets include early entrance, unlimited beverage and a special panel featuring SMOKE@ICC judges Dave Anderson, Kenny Callaghan, Brad Orrison and Steven Raichlen, who will also take guests on a live fire cooking tour, with an emphasis on smoking and grilling techniques for the backyard. For more information on judges and competitors, please visit: http://starchefs.com/cook/events/smoke/2013.
$85.00 $0.00
Sunday 9/29 | 9:00-10:00am
Andy Husbands of Tremont 674
Wicked Good BBQ: How Boston Does Brisket
After cooking from coast to coast, Chef Andy Husbands settled in his adopted Boston hometown and opened Tremont 674 and Sister Sorel. Along the way, Husbands literally wrote the book on smoked meat, Wicked Good Barbecue, published just before his team iQUE became the first New England team to win the Jack Daniels BBQ World Championship. Join Husbands in his Hands-on Workshop to learn how to process, inject, rub, and smoke World Champion brisket.

Presented by Meat & Livestock Australia
$75.00 $0.00
Sunday 9/29 | 9:00-10:00am
Elias Cairo of Olympic Provisions
Missing Link: Charcuterie Secrets
Grind, mix, and stuff your way through fermented and dry-cured sausages in this hands-on charcuterie workshop (not to mention learn how to break down a pig face for coppa di testa). Cairo, a trailblazer of quality-focused, mass-marketed charcuterie, has perfected everything from sourcing to distribution and will share his trade secrets and decades of technical know-how.

Presented by Unified Brands
$75.00 $0.00
Sunday 9/29 | 9:00-10:00am
Matt and Ted Lee of The Lee Bros.
Cookbook Boot Camp
Five-time IACP and James Beard Cookbook Award winners will offer a condensed version of their two-day “Cookbook Boot Camp,” for chefs who want to stop thinking about publishing a cookbook and to start doing it! Chefs considering publishing should not miss this session, which includes personal experiences as well as audience participation, exercises and drills to prepare you for the publishing battlefield.
$25.00 $0.00
Sunday 9/29 | 9:00-10:00am
Todd Coleman and Chris Kulis
Style, Compose, Capture: Food Photo
As the influential design mind and trendsetter behind many of Saveur’s covers and photography projects, Coleman—along with plating whiz Chris Kulis—will teach attendees how to conceive, compose, and capture food. Have a look through the viewfinder of a master and gain the inspiration and practical skills you need to capture the beauty of your own dishes.

Presented by Steelite International
$25.00 $0.00
Sunday 9/29 | 10:00-11:00am
Joe Carroll and Fred Dexheimer
BBQ Meets Its Match:Costières de Nîmes
Costières de Nîmes has made wines for Julius Caesar and the popes of Avignon. As one of the oldest wine-making regions in Europe, this Rhône Valley gem is no longer a secret, but when do you get to hear the Juiceman himself, Master Sommelier Fred Dexheimer, give his \m/ to any wine? Just for good measure, he’ll pair wines with Joe Carroll’s legendary Fette Sau barbecue and demonstrate the delicious versatility of this historic juice.

Presented by Rhône Valley Wines
$25.00 $0.00
Sunday 9/29 | 10:20-11:20am
Jeff McInnis of Coming-Soon-Its-a-Surprise
The Fried Chicken Collaborative
From Cuban-inflected Miami to farm-to-table mecca San Francisco and urban-as-it-gets New York City, fried chicken in having its moment. Former Yardbird Chef Jeff McInnis, whose juicy, golden chicken has won critical acclaim will take you through the techniques—from cast-iron skillet cookery to large-volume pressure frying—so you can deliver award-winning chicken to your diners.

Presented by US. Foods
$75.00 $0.00
Sunday 9/29 | 10:20-11:20am
Philip Foss of EL Ideas
Micro Greens, Macro Flavor Combinations
If you limit micro greens to a plating flourish, you’re missing out on one of the (smallest) most potent flavor weapons in your mise-en-place. In his Hands-on Workshop, Chef Philip Foss of Chicago’s award-winning, democratized fine-dining EL Ideas will unlock micro greens’ hidden potential. Alongside Foss, attendees will devise progressive flavor combinations (with greens chock full of flavors like cheddar, absinthe, nutmeg, and pineapple) and create infusions to push the envelope of substance and style on the plate.

Presented by Fresh Origins
$75.00 $0.00
Sunday 9/29 | 10:20-11:20
Michael Toscano of Perla
Delicious Decapitation: Roasted Veal Head Technique
In his Hands-on Workshop, Chef Michael Toscano will prep, CVap, and roast a veal head in its entirety. Attendees will get their hands dirty in the process, going from tongue curing and skull cracking to making brain schmear and veal cheek à la plancha.

Presented by Winston Industries
$75.00 $0.00
Sunday 9/29 | 10:20-11:20am
Your Vision to the Masses: Chef-Driven QSRs
At QSRs like Thomas John’s Piperi Mediterranean Grill, Spike Mendelsohn’s Good Stuff Eatery, and Franklin Becker’s soon-to-open Little Beet, quality shares center stage with rapid service. In their Business Panel, these accomplished chefs will be joined by Architect and Brand Man Greg Okshteyn and StarChefs.com’s Will Blunt to tackle the new age of fast food and how to take the QSR from concept to creation.
$25.00 $0.00
Sunday 9/29 | 11:15-12:00pm
Fred Dexheimer of Juiceman Consulting
Art of Coffee Harmonization
Coffee blends—with their aromas, terroir, acidity, and bitterness—have all the nuance of fine wines, and those blends are integral to fine-dining experiences everywhere. Join Master Sommelier Fred Dexheimer in a come-one-come-all coffee break, where you’ll learn how to pair Nespresso coffees with spirits, chocolate, and wines.

Presented by Nespresso
Free $0.00
Sunday 9/29 | 12:45-2:00pm
Dale DeGroff and Audrey Saunders
Birth of Modern Cocktail Movement
A solid mixed drink is one thing, a successful career in bartending is entirely another. Join these two icons in their Mixology Workshop for a well-crafted cocktail or two and a candid conversation on what it takes to make it in the industry. From bar back and consultant to brand ambassador and bar owner, they will discuss the career trajectory of a mixo and the lessons they’ve learned along the way to greatness.
$25.00 $0.00
Sunday 9/29 | 1:00-1:30pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Sunday 9/29 | 1:15-2:15pm
Sherry Yard of Helms Bakery
Rise Up Flat Breads
What’s old is new again in the more-than-capable hands of Pastry Chef Sherry Yard. After years heading Wolfgang Puck’s pastry programs, Yard is taking over the Helm’s Bakery District in Culver City, California, and along with Chef Sang Yoon the dangerously adept duo is reinvigorating a lost baking dynasty. In this legendary pastry chef’s Hands-on Workshop, attendees will learn techniques for modern, re-imagined flatbreads, including the best matzo your yenti never made you.
$75.00 $0.00
Sunday 9/29 | 1:15-2:15pm
Zachary Golper of Bien Cuit
Slow Fermentation & Long Road to Loafhood
In a post-industrialized, mass-produced, fast-paced world, Baker Zach Golper relies on slow, controlled fermentation to create deep flavors, exceptional crumb, and rich chestnut crusts for his three bakery outposts of Bien Cuit. In his Hands-on Workshop, Golper, a former apprentice to baking greats like William Leaman and Jean-Claude Canestrier, will share his interpretations of the age-old techniques of fermentation. And you’ll mix, ferment, fold, shape, slash, and bake your way to Old World bread perfection.
$75.00 $0.00
Sunday 9/29 | 1:30-2:00pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Sunday 9/29 | 2:00-2:30pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Sunday 9/29 | 2:30-3:00pm
Eat@ICC Pastry Pop-Up
Philip Speer of Uchi Restaurants, Austin, TX
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Sunday 9/29 | 2:45-4:00pm
Joe Raya of Gin Joint
Extraction for Attraction: Building Signature Cordials
Mix Master Joe Raya of Charleston’s Gin Joint will demonstrate a combination of maceration and distilling techniques to show how you can build seasonal (and even bizarre) flavors behind the bar. Raya will share his library of extracts—from common-place fruits, herbs, and spices to off-the-wall flavors like soil, grass, minerals, and flowers.
$25.00 $0.00
Sunday 9/29 | 3:15-3:45pm
Eat@ICC Pastry Pop-Up
Philip Speer of Uchi Restaurants, Austin, TX
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Sunday 9/29 | 3:30-4:00pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$25.00 $0.00
Sunday 9/29 | 4:00-4:30pm
Eat@ICC Pastry Pop-Up
Philip Speer of Uchi Restaurants, Austin, TX
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Sunday 9/29 | 4:00-4:30pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Sunday 9/29 | 4:00-5:15pm
Patrick Cappiello and Richard Kuo
Crushing It at Pearl and Ash
Pearl and Ash may be a local late-night hangout—but it’s the only one with former Gilt Wine Director Patrick Cappiello serving Château Latour and Raveneau Chablis. Oh, and a few saber-opened Champagnes! In their Wine Tasting Workshop, Chef Richard Kuo will sample the restaurant’s destination-worthy cuisine, and Cappiello will pair, pour, and share how he keeps his wines affordable enough to make this joint THE place to be in for wine industry insiders.
$25.00 $0.00
Sunday 9/29 | 4:30-5:00pm
Eat@ICC Savory Pop-Up
Bill Kim of BellyQ, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Sunday 9/29 | 4:45-5:15pm
Eat@ICC Pastry Pop-Up
Philip Speer of Uchi Restaurants, Austin, TX
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Monday 9/30 | 9:00-10:00am
Michael and Patrick Sheerin of Trenchermen
Deep Fried Techniques from the Trenches
What makes a restaurant hot? So mind-blowingly good that its dishes (namely pickle tots) make such a deep stamp on your hungry subconscious that you can’t get them out of your mind? Lucky for you, the Sheerin brothers, have the answers. Join the duo in their Hands-on Workshop to learn the techniques and je ne sais quoi of one of the country’s most exciting and irresistible restaurants.
$75.00 $0.00
Monday 9/30 | 9:00-10:00am
Michael Solomonov of Zahav
Israel Alive: Bold Flavors of Zahav
A chef defined by his native land. Raised in Pittsburgh, he made his way back to Israel and, despite speaking little Hebrew, found himself working in a bakery and finding his chef calling. Since then he’s opened five restaurants with his restaurant group Cook + Solo, but none of them speak more eloquently of his passion and culinary homeland than Zahav. In his Hands-on Workshop, explore the flavors, spices, heritage, and techniques of Solomonov’s soulful Jewish and Middle Eastern cooking.

Presented by Vitamix
$75.00 $0.00
Monday 9/30 | 9:00-10:00am
James Briscione of ICE and Anthony Sasso of Casa Mono
Full Sous Vide Immersion
Learn the language of sous vide with culinary Renaissance man James Briscione— an immersion circulator expert—and Michelin-starred Casa Mono Chef and Sous Vider Anthony Sasso. In their Hands-on Workshop, they’ll hold the temperature and your attention with tips, new ideas, and techniques. From venison and pears to cod cheeks, they’ve got it all in the bag.

Presented by Unified Brands and PolyScience
$75.00 $0.00
Monday 9/30 | 9:00-10:00am
Guts and Glory of Chef Reality TV
You’ve seen it all—the ecstasy, hysteria, passion, fights, alleged friendships formed, and up-close-and-personal action. Meet the chefs who’ve been there, done that, and lived to tell the tale. “Top Chef” veterans Kevin Sbraga and Leah Cohen, and Jeremiah Bullfrog of “Chopped” fame, will bare it all with “Chopped” Casting Director Beth Schiff and PR maven Marisa Amador. In their candid conversation, you’ll learn how to secure your spot on a cast and what it’s really like to be on reality TV as a chef.
$25.00 $0.00
Monday 9/30 | 10:00-11:00am
Derek Brown of Mockingbird Hill
Sherry Amor: Cocktails & Ibérico Love
Jamón Ibérico is the tapas gateway drug, and Sherry its liquid mistress. In a Mixology Workshop, join Bartender and Sommelier Derek Brown of D.C.’s Sherry-focused Mockingbird Hill and esteemed Cortador Mario Hiraldo Regalado to taste the worlds of jamón and Sherry converge. Jerez aficionado Brown will walk attendees through Sherry tasting, pairing, and cocktail making—after which there’ll be no turning back for your back bar.

Presented by Jamón Ibérico
$25.00 $0.00
Monday 9/30 | 10:00-11:00am
Anthony Sasso and Kerin Auth
High Acid, Vibrant Flavors, and Pairing Fun with Rueda
Nestled in the Castile region of Spain, Rueda is mostly know for its Verdejo, lately seen blowing up on the wine scene. But Rueda also makes red and rosé wines, and is among the most modern regions of Spain. Join Spanish wine authority Kerin Auth as she explores Rueda and pairs these wines with boldly flavored, high-acid foods from Casa Mono Chef Anthony Sasso.
$25.00 $0.00
Monday 9/30 | 10:20-11:20am
Vivian Howard of Chef and the Farmer
Pimp My Grits
Chef Vivian Howard moved to her hometown, Kinston, North Carolina, to revitalize its farm community, reinvent and reinvigorate local appetites with her deeply delicious take on traditional Carolina staples. Initially Howard didn’t want to push the area’s sweet-tea tastes too far, but after a kitchen fire nearly destroyed her young restaurant, Chef & the Farmer, she re-evaluated. When the restaurant re-opened, Howard debuted a provocative new section of her menu: Pimp My Grits, which she’ll pimp out in all their glory in a Hands-on Workshop.
$75.00 $0.00
Monday 9/30 | 10:20-11:20am
Peter McAndrews of Paesano's
Pile It On: Build The Perfect Sandwich
Dagwood ain’t got nothin’ on Peter McSandwiches, err … Andrews. Meet the man and the mind behind the decadent and demented Liverace (deep-fried chicken livers, fried salami, gorgonzola, orange marmalade, garlic mayo, etc.) and Bolognese (fried lasagna, smoked mozzarella, red sauce, provolone, and fried egg). In his Hands-on Workshop, you’ll get full access to this Philly Sandwich King’s no-holds-barred mise-en-place and learn how to craft your own custom, down-and-dirty sandwich menu.
$75.00 $0.00
Monday 9/30 | 10:20-11:20am
Get Crowd Funded
The rapid rise of crowd funding sites like Kickstarter, Indiegogo, Fundable, GoFundMe, and Razoo has made fundraising for your next project easier than ever. Chefs and restaurateurs can avoid the demanding search for investors and awkward familial asks—but it doesn’t mean there aren’t challenges. At this business panel with StarChefs.com CEO Antoinette Bruno, Sarah and Evan Rich of Rich Table, Justin and Katie Meddis of Rose’s Meat Market and Sweet Shop and Jenny McCoy of Institute of Culinary Education will discuss how to run a successful crowd funding campaign.
$25.00 $0.00
Monday 9/30 | 11:15am-12:15pm
Tipsy Tweeting: Somms & Social Media
For restaurants, social media is the new watering hole, and when you’re the lone somm on the floor, how do you compare that kick-ass Château Palmer ’90 with an ’82? Twitter. That’s how. And Instagram. And on your blog or Facebook. If Richard Betts isn’t passing through your town, it’s Joe Campanale’s podcast that makes him seem like a friend. Join leading wine personalities Talia Baiocchi, Campanale, and Michael Madrigale, along with moderator Jeff Harding, as they discuss the interweb’s impact on pouring and drinking.
$25.00 $0.00
Monday 9/30 | 12:30-1:45pm
Juan Coronado of barmini
Cocktail Innovations at barmini
Mezcal marshmallows, hand-chipped ice-globe jewels, peanut spirits, and pineapple grog are all the fantastical creations of cocktail innovator and the leader of José Andrés’s Think Food Group Research and Development Team, Juan Coronado. In his Mixology Workshop, Coronado will share the secrets and science behind the sprawling bar program at barmini. It’s personal for Coronado; you’ll learn why conversation is the key when he creates any cocktail, from classic to crazy.
$25.00 $0.00
Monday 9/30 | 1:00-1:30pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Monday 9/30 | 1:15-2:15pm
Jennifer Yee of Lafayette
One Woman Show: Yee in the Dining Room and Pastry Shop
Not only does she do it all, she’s seen it all. From London to San Francisco and New York; from small to large scale; from The Connaught and Gilt to Aureole, The Breslin, and SHO, she’s proven there’s no pastry position she can’t handle. Today, she creates the composed desserts and runs the patisserie at Andrew Carmellini’s latest success, Lafayette. Come all Yee pastry faithful and soak up her super powers and techniques in her Hands-on Workshop
$75.00 $0.00
Monday 9/30 | 1:30-2:00pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Monday 9/30 | 2:00-2:30pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Monday 9/30 | 2:30-3:00pm
Eat@ICC Pastry Pop-Up
Patrick Fahy Sixteen at Trump International Hotel & Tower, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Monday 9/30 | 3:15-4:30pm
Tad Carducci and Paul Tanguay
Keg Keepers & Biz of Draught Cocktail
Self-proclaimed “liquid libertines and perpetuators of libational awareness and enjoyment” are spilling their gin (and vodka and bourbon) in a hands-on mixology workshop at ICC. These enterprising mixos of Tippling Bros. consulting and NYC’s The Tippler will teach attendees best practices in batching and selling debauchery in the form of draught cocktails. Carducci also will serve a signature drink at Congress Cocktail
$25.00 $0.00
Monday 9/30 | 3:15-3:45pm
Eat@ICC Pastry Pop-Up
Patrick Fahy Sixteen at Trump International Hotel & Tower, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Monday 9/30 | 3:30-4:00pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$25.00 $0.00
Monday 9/30 | 4:00-4:30pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock International
$25.00 $0.00
Monday 9/30 | 4:00-4:30pm
Eat@ICC Pastry Pop-Up
Patrick Fahy Sixteen at Trump International Hotel & Tower, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Monday 9/30 | 4:30-5:00pm
Eat@ICC Savory Pop-Up
David Bazirgan of Fifth Floor, San Francisco, CA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Monday 9/30 | 4:30-5:45pm
Scott Carney of The International Culinary Center
Uncorking Portugal
Dating back to the days of Phoenicians, Carthaginians, Greeks, and Romans, Portugal has been a crossroads of ancient wine makers with resulting styles as a varied as Vinho Verde and Douro Valley field blends. Join Master Sommelier Scott Carney to taste such grapes as Loureiro, Trajadura, Donzelinho Tinto, and Malvasia Preta. Get the lowdown on geographic, historic, and climate influences on the diverse wine of this region—all wile sampling the authentic flavors or Portugal’s cuisine.
$25.00 $0.00
Monday 9/30 | 4:45-5:15pm
Eat@ICC Pastry Pop-Up
Patrick Fahy Sixteen at Trump International Hotel & Tower, Chicago, IL
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Tuesday 10/1 | 9:00-10:00am
Evan and Sarah Rich of Rich Table
Pasta, This Is How We Dough It
You think you know how pasta rolls? Think again. Chefs Evan and Sarah Rich launched San Francisco’s wildly successful Rich Table with pastas at the heart of their menu. The sauces may lean California but the pastas—tajarin, garganelli, bucatini, papparadelle—are dead-on Italian. That’s to say hand-made with love, elbow grease, and doughy nuance. In their Hands-on Workshop, you’ll learn to roll (cut and cook) with the best of them with old-school methodology.
$75.00 $0.00
Tuesday 10/1 | 9:00-10:00am
Richard Rosendale of Rosendale Group
Smart Sous Vide
Master Chef Richard Rosendale needs little introduction. In his Hands-on Workshop at ICC, Rosendale will share the secrets of his mastery of sous vide, a technique he perfected in the kitchens of The French Laundry and at The Greenbriar—and one that won him a medal and “Best Technique with Sous Vide” in the prestigious Bocuse d'Or USA competition.
$75.00 $0.00
Tuesday 10/1 | 9:00-10:00am
Marc Forgione of Marc Forgione
Wild Refinement in Modern Bread Service
Chef Marc Forgione has always had an affinity for turning the ordinary into the extraordinary, and his bread service is no exception. Working with Tama Matsuoka Wong—the forager for Daniel and other fine-dining restaurants—Forgione combines vibrant, seasonal ingredients with luxurious foie gras and fresh brioche rolls. In his Hands-on Workshop, attendees will learn to make Forgione’s signature bread and foie and experience the otherworldly flavors of wild herbs, berries, and greens.

Presented by Montague
$75.00 $0.00
Tuesday 10/1 | 9:00-10:00am
Justin Bazdarich, Joe Isidori and Josh Lawler
Do It Your Own Damn Self w/o Do$$ar Bills
Make-shift masons, moonlighting carpenters, and ad-hoc interior designers Josh Lawler, Justin Bazdarich, and Joe Isidori are primarily chefs, but they built their respective restaurants out of determination, resourcefulness, and sheer will. Long on work ethic but short on cash, these self-styled restaurant owners did it their own damn way, and it paid off. In their Business Panel, you’ll hear the stories of sweat equity behind Arthur on Smith, Speedy Romeo, and Farm and Fisherman.
$25.00 $0.00
Tuesday 10/1 | 10:00-11:15am
Chuck Furuya, DK Kodama and Ed Kenney
Hawaiian Cuisine & A World of Wines
Chuck Furuya was the tenth person to pass the Master Sommelier exam in the United States, so when he holds forth on good wine, you listen. And when that wine happens to be from Portugal and he pairs it with the cuisine of his home state Hawaii, you get tickets. Chefs DK Kodama and Ed Kenney will prepare Hawaiian cuisine while Master Furuya explains the secrets of pairing, what makes a wine “gulpable,” and how the soul of wine can travel around the world.
$25.00 $0.00
Tuesday 10/1 | 10:20-11:20am
John Mooney of Bell Book & Candle
Urban Farmer John
Chef John Mooney gives farm-to-table a whole new meaning. The menu at his New York City restaurant Bell Book & Candle relies on produce grown from aeroponic towers that he tends on his own West Village rooftop. Mooney is taking the concept to D.C. soon, and in his Hands-on Workshop he’ll show attendees how to turn just another city rooftop into a thriving urban farm.
$75.00 $0.00
Tuesday 10/1 | 10:20-11:20am
Hector Solis of Fiesta
Ancient Art of Ceviche
Peruvian Chef Hector Solis was born in the small northern town of Lambayeque, where decedents of the Mochina tribe are dedicated to keeping the time-honored customs of their cuisine. A devotion to cooking begins at birth, and ceviche is a birthright. Solis will explore the full range of Peruvian ceviches that he’s inherited, invented, and shared with the world at Fiesta in Lima.
$75.00 $0.00
Tuesday 10/1 | 10:20-11:20am
Dominique Crenn and Juan Contreras
Art of Presentation: Elegance & Eccentricity
Atelier Crenn is an engine for artistry that drives a modern vision of fine French-American cuisine. And for Chefs Dominique Crenn and Juan Contreras, the final step in expressing that vision is presentation. The team’s pure, naturalist aesthetic manifests each night on the plate, and in their Interactive Demonstration, Crenn and Contreras will demonstrate how product, technique, and an eccentric culinary philosophy come together for artful, elegant presentation.

Presented by Steelite International
$75.00 $0.00
Tuesday 10/1 | 10:20-11:20am
Evan Hanczor and George Weld of Parish Hall
Living Wage Cook & Human Sustainability
In their Business Seminar, the duo will discuss the business model they’ve developed to improve and sustain the lives of their cooks, who leave it all on the line, day in and day out. Higher wages, responsible schedules, and team building are all part of the equation. With a growing shortage of qualified cooks, business owners can’t afford not to invest in their employees.
$25.00 $0.00
Tuesday 10/1 | 11:15am-12:30pm
Meaghan Dorman, Theo Lieberman and Karin Stanley
The Business of Bartender’s Choice
How do they do it? Take a seemingly endless back bar, add an indecisive imbiber, throw in a Friday night crowd, and somehow deliver a successful, profitable bartender’s choice program? In their Mixology Workshop, Leading NYC Bartenders Meaghan Dorman, Theo Lieberman, and Karin Stanley will divulge the art and discuss the business of making cocktails (seemingly) on the fly—from mastering guest interactions to learning a catalog of modified classics.
$25.00 $0.00
Tuesday 10/1 | 12:15-12:45pm
Eat@ICC Pastry Pop-Up
Michael Laiskonis of ICE, New York, NY
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Tuesday 10/1 | 1:00-1:30pm
Eat@ICC Savory Pop-Up
Jeff McInnis, Coming-Soon-Its-a-Surprise, Anywhere, USA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Tuesday 10/1 | 1:00-1:30pm
Eat@ICC Pastry Pop-Up
Michael Laiskonis of ICE, New York, NY
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Tuesday 10/1 | 1:15-2:15pm
Sam Mason of OddFellows
Do Me a Flavor: Progressive Ice Creams
Sam Mason is bringing back the bold and the beautiful to our culinary landscape one sweet, silky scoop at a time. His daring ice creams—with flavors like Chorizo-Caramel Swirl, Beet-Pistachio-Honey-Goat Cheese, and Strawberry-Tomato—at recently opened OddFellows are what we’ve come to expect from this former wd~50 pastry chef. In his Hands-on Workshop, Mason will share the tricks of the creamery trade and how to stand out with a roster of palate-defying flavors.
$75.00 $0.00
Tuesday 10/1 | 1:15-2:15pm
Patrick Fahy of Sixteen
Workin’ It—Sugar in Every Incarnation
Blazing a sweet pastry path through the Windy City, Patrick Fahy is the undisputed candy king of Chicago. This confectionary genius—currently the executive pastry chef at Trump International Hotel & Tower Chicago—has worked at the city’s best restaurants. Join him for classic techniques in pulled sugar, blown sugar, pillow candies, and liquor candies.
$75.00 $0.00
Tuesday 10/1 | 1:30-2:00pm
Eat@ICC Savory Pop-Up
Jeff McInnis, Coming-Soon-Its-a-Surprise, Anywhere, USA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$15.00 $0.00
Tuesday 10/1 | 2:00-3:15pm
Ryan Liloia and Brian Miller
The Zombie: What One Rum Can't Do, Three Can!
Can you tell which rum hails from Bayamón and which from Mayagüez? How old is that añejo? And most importantly, are you navy strong enough to hold your tot? In their Mixology Workshop, Bartenders Brian Miller and Ryan Liloia of Tiki Mondays at Mother’s Ruin will teach the ins and outs of ron and its place among mixology’s great base spirits, as attendees craft and sip modern tiki cocktails.
$25.00 $0.00
Tuesday 10/1 | 2:00-2:30pm
Eat@ICC Savory Pop-Up
Jeff McInnis, Coming-Soon-Its-a-Surprise, Anywhere, USA
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by Jade Range and Meat & Livestock Australia
$25.00 $0.00
Tuesday 10/1 | 2:00-2:30pm
Eat@ICC Pastry Pop-Up
Michael Laiskonis of ICE, New York, NY
You can score a reservation with some of the most exciting chefs and pastry chefs in the country. You'll get three courses and 30 minutes to sate your hunger for brilliant cuisine.

Presented by PreGel America and Steelite International
$15.00 $0.00
Monday 9/30 | Congress Cocktail
6:00-8:00pm
Congress Cocktail Monday, September 30, 6pm to 8pm Pier 57 West Side Highway New York, NY 10011
Free $0.00
Tuesday 10/1 | ICC After-Party
10:30pm
ICC After-Party Presented by Meat & Livestock Australia Tuesday, October 1, 10:30pm The General 199 Bowery Street New York, NY 10002 Join Chef Hung Huynh and Pastry Chef Thiago Silva
Free $0.00

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Event Details

Secure your spot in Hands-on and Interactive Workshops presented by world-renowned chefs.

Stir up your beverage program with ideas from the best talent behind the bar in Mix@ICC Workshops.

Get advice from industry experts in instructive Business Seminars.

Drink from the cup of knowledge from authorities in the wine world at Crush@ICC Tasting Workshops and Seminars. And hone your skills in inspiring Pastry and Savory Workshops.

To view full schedule please visit http://www.starchefs.com/cook/ICC-2013-schedule.


There is a limit of three Savory Workshops per person.  We reserve the right to cancel and refund any workshop purchases that exceed this limit. There is no limit on the other workshops or seminars, but only one workshop per time slot on any given day can be selected.

Before purchasing workshop tickets, you must be registered for ICC.  If you have not done so, please do to the ICC Ticket Link.  Without a valid registration, workshop tickets will not be honored honored.

Workshop sales are not refundable. Choose wisely, and make the most of your time!


 

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Have questions about 8th Annual StarChefs.com International Chefs Congress - Workshops? Contact StarChefs.com

Where


SuperPier (Between 15th and 16th Street)
25 11th Ave
New York, NY 10011


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Organizer

StarChefs.com

StarChefs.com™, the magazine for culinary insiders, has been serving the restaurant industry since 1995.  Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their specific challenges. 

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