So this is the schedule for this years Starchefs ICC in NYC Park Avenue Armory …..
Sunday , September 20
starchefs.com – New York, NY
starchefs.com – New York, NY
11:30AM-11:45AMWelcome / Welcome Address: 2009 Culinary Trends Report: A Look Forward and Back
Matt & Ted Lee
Authors – New York, NY
Norman Van Aken
Norman’s – Miami, FL
Charlie Trotter’s – Chicago, IL
Emeril’s – New Orleans, LA
Clark Wolf Company – New York, NY
12:00PM-12:45PMKeynote Panel: What is American Cuisine?The keynote panel for this year’s International Chefs Congress will feature three chefs who have helped shape modern American cuisine: Emeril Lagasse, Charlie Trotter, and Norman Van Aken. The trio, who have been friends since the 1980’s, are self-described as “The Triangle”. Throughout their careers—and long before the media was involved in all things culinary—each of the chefs have always tried to dynamically represent their corner of the country (New Orleans, Chicago, and Florida) through their respective cooking styles. Author Clark Wolf will moderate a discussion about the role each chef has played in the recent evolution of American cuisine and how they came to be leaders in the industry. Lagasse, Trotter, and Van Aken will provide their insight into the roots of modern American cooking as it was igniting. They will also help provide a perspective for the audience to realize how culinary artists—much like musicians or painters—continue to evolve and seek excellence. The “triangle” will explore the meaning of American cuisine and what it has become today. In a question and answer session with the audience, the panel will conclude with a discussion about the future of American cuisine.
Bouley – New York, NY
12:45PM-1:30PMParis to Tokyo: French Cuisine, Japanese TechniquesOver a long, illustrious career learning from some of the greatest of culinary luminaries, New York chef David Bouley has combined his American upbringing with French culinary training and Japanese influences. He returns to the main stage of the International Chefs Congress this year to share the latest findings from his test kitchen. Bouley will demonstrate techniques and discuss his culinary philosophy. His featured recipe—Malibu Sea Urchin Terrine with Creme Fraiche, Caviar, and Fresh Kinome—exemplifies his culinary style and panache for elegant fusion of cultures and flavors.
Kikunoi – Kyoto, Japan
2:15PM-3:00PMThe Quest for UmamiKaiseki is a style of Japanese cooking that expresses the kisetsu, or season. Chef Yoshihiro Murata, one of the most respected kaiseki chefs in the world, will explore the meaning and application of kaiseki. Murata will address his view that kaiseki must express umami, nigami, or bitterness (which is identified by tannins), and kaori, or aromas. Although there is not a specific technique, ingredient, or seasoning that defines or characterizes kaiseki, the season must be expressed on the plate in order for it to be considered kaiseki. One way to express the season in a dish is by naturally extracting umami flavors that are focused and harmonious, as well as by utilizing nigami and kaori, which Murata will demonstrate. He will go into further detail in his interactive workshop, where participants will engage, with Murata’s lead, in creating kaiseki dishes.
Intellectual Ventures – Bellevue, WA
Intellectual Ventures – Bellevue, WA
3:15PM-4:00PMPatent Pending: Secrets from Food ScientistsAs much scientists as they are cooks, Nathan Myhrvold and Chris Young of Intellectual Ventures have been heavily involved with chefs and restaurants at the forefront of modernist cuisine. Myhrvold and Young will preview their forthcoming book and demonstrate some of the innovative techniques made possible with freeze dryers, centrifuges, homogenizers, and other equipment more commonly found in research laboratories. Additionally, they will demonstrate the benefits of combining modernist approaches, such as freeze drying and cryo-searing as an alternative to the time-tested traditional approaches of deep-frying and roasting.
The Spotted Pig – New York, NY
4:45PM-5:30PMPig, Pig, PigWith head-to-tail cooking and artisanal charcuterie programs popping up across the country, chefs are increasingly looking to local and small-scale farms to supply whole animals. In this main stage presentation, acclaimed British chef April Bloomfield of the highly successful New York restaurant The Spotted Pig and the soon to open Breslin will be demonstrating the breakdown of a whole suckling pig into the primal cuts. The pig in question is one of the prized St. Canut piglets, raised on warm milk in Quebec’s Laurentian mountains. They are known for their delicate taste and incomparable tenderness. The featured dish will focus on the belly of the pig. After butterflying the belly and rolling it pancetta-style, Bloomfield will slow-poach the belly and fry the ears, pairing the two with an onion puree and confit garlic.
Pierre Gagnaire – Paris, France
5:30PM-6:15PMCreativity à la MinuteIt’s easy to plan a meal when you know the ingredients ahead of time. But it takes a special breed of chef to concoct a memorable dish on the spot—and in front of a chef audience—with a basket of ingredients of which the contents are unknown. Who better to challenge in this manner than one of the masters of creativity in ingredient preparation and combination? In this main stage presentation, world-renowned chef and restaurateur Pierre Gagnaire will demonstrate the art of spontaneously cooking with a mystery basket of American ingredients. Once on stage, Gagnaire will be presented with a basket of surprise ingredients (sneak peek: it will feature three artisanal Wisconsin cheeses) and create six dishes in his inimitable style, á la minute.
Monday , September 21
wd~50 – New York, NY
Tailor – New York, NY
Jean Georges – New York, NY
11:30AM-12:30PMThree Men and a DessertWhat happens when you put three of New York City’s leading pastry chefs on the main stage and give them the mic? Find out when Johnny Iuzzini (of Jean Georges), Sam Mason (of Tailor), and Alex Stupak (of wd~50) converge on stage to demonstrate their newest ideas, thrash out the ins and outs of various hyper-modern techniques, and ultimately collaborate to create an über-modern take on an American dessert. This meeting of the minds will showcase their individual takes on pastry and involve an in-depth discussion about the state of modern dessert methodology. (Warning: copious amounts of meringue and hair gel may be used—but not necessarily in the dessert.)
ThinkFoodGroup – Washington, DC
12:30PM-1:30PMAmerican Cuisine Through a Spanish LensHow does frying pancakes in olive oil change their whole character? Where does the change in process fall in the evolution of the pancake? In this main stage presentation, Washington, DC-based Spanish chef José Andres will offer his interpretation of traditional American cuisine, examining how American dishes become richer as other cultures contribute new layers. Using classic American recipes like New England Clam Chowder as a starting point, Andres will demonstrate cultural interpretations of these dishes, using avant garde—yet often simple—techniques.
Morimoto – New York, NY
2:30PM-3:15PMHook, Line, and SinkerAfter last year’s spectacular treatment of a whole monkfish, Chef Masaharu Morimoto returns to the Main Stage once again to demonstrate his skill in using an entire fish from the head to the tail. This time, the Iron Chef will fillet five whole fish from small to large: aji, eel, hamo, fluke, and yellowtail. He will then prepare a number of dishes on stage using each filleted fish, including usuzukuri (paper thin sashimi), fish cooked in sweet soy sauce, tartare, and soup.
Rohini Dey and Maneet Chauhan
Vermilion – Chicago, IL and New York, NY
3:15PM-4:00PMBastardizing Disparate Cuisines or Innovation? The Deal with FusionPurists often shudder at the notion of “fusion cuisine”—and even the most adventurous of diners frequently regard fusion restaurants with a critical eye. So why do it in the first place? How does the chef or restaurateur make it work? And how does the concept of American cuisine tie in with fusion? In this mainstage presentation, restaurateur Rohini Dey and Chef Maneet Chauhan of Chicago and New York’s Indian-Latin fusion restaurant Vermilion will address the controversy behind fusion cuisine. They will discuss the meaning of authenticity, the role of cultural influences in cooking, and where regional cuisine comes into play. Dey and Chauhan will explore the current trends in fusion cooking, and what their personal and cultural heritages bring to the table. Latin and Indian cuisine are all about bold flavors, and Dey and Chauhan will share how they fuse those tastes as they explore whether increased openness to spice is the next ‘hot’ trend. The presentation will culminate in a demonstration of a contemporary Indian-Latin Tandoori Skirt Steak, plus their signature “herb and spice” cocktails.
The Pegu Club – New York, NY
69 Colebrooke Row – London, England
4:00PM-4:45PMGetting to Nose Your CocktailIn a cocktail, one of the first elements to hit the senses is the aroma of the drink. And while most people perceive “taste” as a response from the tongue’s taste buds, it actually results from the olfactory sense, where far more receptors are doing the detective work. With this in mind, a mixologist who understands aroma can greatly enhance the flavor experience in a cocktail. In this seminar, acclaimed mixologists Audrey Saunders and Tony Conigliaro will explore the science of aroma. They will discuss how to use different ingredients to provide scent, how volatiles in beverages release at various temperatures, and how to apply techniques and use mediums that deliver aroma. Conigliaro will also lead an interactive workshop where he will demonstrate his influential, modern-style mixology and share the latest cocktail trends from London.
Gordon Ramsay at the London – New York, NY
4:45PM-5:30PMNew Zealand Lamb, Head to TailAs the issues of sustainability and economy have become especially relevant to the foodservice industry, head-to-tail cooking has seen increased popularity as it presents a solution to minimize waste and maximize cost effectiveness. In this mainstage presentation, Josh Emett will explore the long history of New Zealanders’ love affair with lamb and discuss uses for every part of the animal with a focus on the off-cuts. Emett will butcher an entire New Zealand lamb (which is particularly known for its tenderness and bold, flavorful taste) and demonstrate how to use the proper techniques to get the most out of the animal. Once butchered, Emett will use the off-cuts in a series of dishes.
Alinea – Chicago, IL
Daniel – New York, NY
Pierre Gagnaire – Paris, France
5:30PM-6:15PMModern Cuisine: A Generational DiscussionA potentially once-in-a-lifetime occurance: Pierre Gagnaire, Grant Achatz, and Daniel Boulud will be on the main stage for an interview and discussion that reaches across generations, genres, and the globe. Flanked by Daniel Boulud, Alinea’s Grant Achatz will take the lead in interviewing French luminary Chef Pierre Gagnaire. Achatz, one of the foremost progressive American chefs, has a close connection with Gagnaire—Achatz describes his cuisine as an extension of Gagnaire’s, and believes strongly in the French chef’s food-as-art philosophy. Gagnaire will share his outsider perspective on American Cuisine, particularly in light of his upcoming Las Vegas restaurant opening. Boulud will provide his perspective on the matter from the viewpoint of a French chef who has made his mark on the American dining scene over the last several decades. The panel will provide an opportunity for the audience to learn more about how Gagnaire manages his global restaurant empire and maintain his high standards while retaining Michelin stars in so many locations across the world. Achatz and Boulud will also discuss with Gagnaire why he chose to embrace technology in the kitchen, leaving the French traditionalists in classical and nouvelle cuisine in the dust. The discussion will steer towards the international culinary landscape, from the reign of French and Spanish cuisines in the late 20th century and beginning of the 21st, and what the future holds.
Tuesday, September 22
Juan Mari Arzak
Arzak – San Sebastian, Spain
11:30AM-12:30PMTechniques from the Arzak LaboratoryIn this main stage presentation from the father of modern Spanish cuisine, Juan Mari Arzak will discuss cutting edge culinary techniques he has been developing in his Flavor Laboratory this year. Housed in Arzak’s 110-year old former tavern in San Sebastian, the laboratory includes a “flavor bank” containing thousands of meticulously organized ingredients used for Arzak and his daughter Elena’s avant garde, experiential approach to European cuisine. Arzak’s demonstration will include a study of oil textures, as well as techniques for freeze drying ingredients, applying liquid nitrogen, enhancing flavors, dehydrating ingredients, using essential oils, and color fixation. As an ambassador for Spain, Arzak will also create an impromptu dish based on the essentials of the Spanish pantry, from olive oil and Marcona almonds to sherry vinegar and white anchovies. Featured ingredients: Olive Oil from Spain, Marcona Almonds, Cheese from Spain, Sherry Vinegar, Spanish Honey, and White Anchovies.
The Slanted Door – San Francisco, CA
12:30PM-1:15PMPutting Vietnamese Street Food on the American MapCharles Phan opened The Slanted Door in San Francisco’s Mission District in 1995 with the mission to introduce Vietnamese cuisine in a way he had never seen it done outside of Vietnam. In this presentation, Phan will share his Vietnamese cooking techniques and ingredients and explore how to incorporate Vietnamese cuisine into catering and restaurant menus. He will discuss Vietnamese food, culture and today’s growing trends; the challenges and benefits of being “green”; working with local farmers; using sustainable ingredients; and humane animal treatment. He will prepare spring rolls and banh cuon, a Vietnamese street food dumpling made from a delicately steamed wrap of rice flour and filled with ground pork, onion and mushrooms. In his workshop, Phan will go into greater detail about how to adapt Vietnamese street food, and participants will work with Phan to prepare one of his authentic recipes.
Pasteleria Totel – Alicante, Spain
2:15PM-3:15PMA Peek into Pastelería TotelButter is one of the traditional building blocks of pastry, but what happens when an innovative Spanish pastry chef replaces it entirely with olive oil? In this presentation world famous pastry chef Paco Torreblanca will explore the applications of olive oil in the realm of desserts, including its uses and how it affects taste and texture. Whereas butter hardens with the cold, olive oil crystallizes in a different way and takes longer to oxidize, rendering the texture is creamier and more elastic. Torreblanca will share how he uses his beloved Spanish olive oil at Pastelería Totel and will present various preparations that use olive oil instead of butter. He will go into further detail in his hands-on workshop, where participants will be able to experiment in real time with Torreblanca’s guidance.
3:50PM-4:00PMWin a Custom Hobart Mixer!This customized, one-of-a-kind Hobart HL200 mixer will be given away to one lucky attendee of the International Chefs Congress! This mixer combines Hobart’s legendary durability and ease-of-use with a look that will get attention on any kitchen countertop. Click here for a close up
McCrady’s Restaurant – Charleston, SC
4:00PM-4:45PMGetting Down with Lowcountry CuisineLowcountry cuisine—the style of cooking associated with the South Carolina’s coastal counties and part of the Georgia coast, is arguably one of the original forms of American cuisine. As executive chef at McCrady’s in Charleston, SC, Sean Brock knows a thing or two about Lowcountry cuisine and the importance of preserving its heritage. In this presentation, Brock will engage in a discussion of the past, present and future of the Lowcountry region. A self-described farmer, pig wrangler, horticulturalist and scientist, Chef Sean Brock of McCrady’s developed a 2.5 acre farm on Wadmalaw Island, SC, creating a true field-to-table experience for his diners. McCrady’s front and back-of-the-house staff work the farm together to produce 90% of the vegetables for the restaurant. Brock will be presenting pre-Civil War organic ingredients, such as heirloom varieties of corn, rice, peas, hominy, and farro—all which have been preserved from extinction by the island’s farmers. Brock will present varieties of heritage foods, including Jimmy Red heirloom corn, Carolina Gold rice, Sea Island Red Peas, Henry Moore Yellow Hominy Corn, Farro Piccolo, and more—and the arduous process by which these pre-Civil War organic ingredients have been brought back by the Lowcountry farmers, chefs and historians. Brock will go into greater detail as well as lead a hands-on workshop using these heirloom ingredients in modern applications.
Tru – Chicago, IL
4:45PM-5:30PMThe Birth of Modern American CuisineIn this mainstage presentation, acclaimed chef Rick Tramonto shares his personal path to discovering what he considers American cuisine. Growing up in an Italian American family without a formal education, Tramonto will discuss his culinary steps and missteps—from his first job at Wendy’s Old Fashioned Hamburgers in 1978 through his time at Tru (all-told, 31 years of on-the-job training). Tramonto will trace his various culinary influences, which range from his Italian-American heritage to his exposure to ethnic neighborhoods, and from his European culinary training to his time as a top chef in Chicago. He will expand on his own understanding of the American melting pot of cultures and how he makes sense of those flavors. Chef Tramonto will culminate with a demonstration of Lavender Lamb Loin with Toasted Almond Espuma and Chocolate-Red Wine Sauce, incorporating some of Tramonto’s signature flavor combinations. Tramonto will also join David Waltuck of Chanterelle and Waldy Malouf of Beacon in a business seminar, Rebirth: How to Re-Energize a 10+-Year-Old Restaurant.
The French Culinary Institute – New York, NY
The French Culinary Institute – New York, NY
5:30PM-6:15PMHigh-Tech DeliciousJoin instructors Dave Arnold and Nils Norén of the French Culinary Institute in their inexhaustible search for new ways to surprise the palate using advanced technology in the kitchen. Their main stage demonstration will showcase techniques featuring their newly-acquired centrifuge, using it to make fresh nut oils and nut pastes, olive oil from house-cured olives, and clarified lime juice. They will display the multifaceted nature of the Hobart 3000 Slicer, including inventive ways to use it in your kitchen. And watch them breathe new life into the pressure cooker, using the old-school tool in new ways, for example in a no-heat horseradish soup. In their interactive workshop, participants will be able to go into greater detail with Arnold and Norén and play with some of their high-tech culinary toys. Using the United Brands/Randell FX Series refrigerated drawers, they will demonstrate how innovative technology can affect the flavor composition of a dish. And it wouldn’t be a complete Dave and Nils demonstration without the rotary evaporator, used in both kitchen and bar applications. The duo will also lead the workshop in the latest carbonation techniques, and will share the results of their most recent experiments and developments.