International Chefs Congress CHEF

StarChefs.com’s International Chefs Congress
A KITCHEN WITHOUT BOUNDARIES
A Kitchen
Without
Boundaries
The Concept
Be a part of a collaborative environment where the world’s most innovative chefs
share knowledge and present the latest techniques and culinary concepts.
The Event
StarChefs.com’s inaugural International Chefs Congress is a three-day culinary
symposium where the world’s most influential and innovative chefs present the
latest 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 handson cooking workshops and wine tastings.
Direct Access
Gain access to the most influential chefs and take the opportunity to network,
share experiences, and exchange knowledge and techniques.
Guest List
Attendees include executive chefs, chefs de cuisines, sous chefs, food & beverage managers from independent and multi-unit operators. Chefs will have an
opportunity to apply for sponsored scholarships to attend the ICC program.
Program Highlights
* Welcome Dinner
* Chef Demonstrations
* Chefs Product Fair
* Cocktail Reception
* Progressive Dinner
* New York Rising Stars
* Industry-only Afterparty
Chefs Product Fair
Source high-end kitchen equipment, specialty foods, wines and chef tools from
leading manufacturers and purveyors from around the world.
International Chefs Congress Advisory Board
Daniel Boulud, Marcus Samuelsson, Norman Van Aken, Wylie Dufresne, Ken
Oringer, Josh DeChellis, Sam Mason, Jose Andres
Founding Sponsors
Jade Range, Nespresso Professional, Champagne Nicolas Feuillatte, Hobart,
Vita-Mix, Traulsen, Vineyard 7 & 8
September 16 - 18, 2007
New York City
Schedule
TBA
2006 Presenters
International Chefs:
Pascal Barbot of L’Astrance, France
Albert Adrià of El Bulli, Spain
Pierre Hermé of Pierre Hermé, Paris, France
Susur Lee of Restaurants Susur and Lee, Canada
Sergi Arola of La Broche & Arola, Spain
Frédéric Bau of L’Ecole du Grand Chocolat Valrhona, France
Davide Scabin of Combal Zero, Italy
Fergus Henderson of St. John, England
Eric Ripert of Le Bernardin, New York
Domestic Chefs:
Jose Andres of Jaleo, Washington, DC
Daniel Boulud of Daniel, New York
Ken Oringer of Clio, Boston, MA
David Myers of Sona, Los Angeles
Marcus Samuelsson of Aquavit, New York
Anthony Bourdain of Brasserie Les Halles, New York
Norman VanAken, Florida, California
Paul Liebrandt of Gilt, New York
Rising Stars (Domestic and International):
Wylie Dufresne of WD-50, New York
Josh DeChellis of Sumile, Jovia, New York
Paul Liebrandt of Gilt, New York
Sam Mason of wd-50, New York
Lee Gross of M Cafe de Chaya, Los Angeles
Pichet Ong of Pudding LLC, New York
Chris Cosentino of Incanto, San Francisco
Patricia Yeo of Sapa, New York
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