5th Annual StarChefs.com International Chefs Congress Schedule
Mon, September 20
StarChefs.com – New York NY
StarChefs.com – New York NY
11:15AM-11:30AMWelcome / Welcome Address: 2010 Culinary Trends Report: A Look Forward and Back
Blue Hill – New York NY
The French Laundry – Yountville CA
Manresa – Los Gatos CA
Ruhlman.com – Cleveland Ohio
11:30AM-12:30PMKeynote Panel: Creativity: Art vs. CraftIs cooking an art, a craft, or something in between? The keynote panel for this year’s StarChefs.com International Chefs Congress will feature four individuals who weigh in at all sides of the spectrum: Dan Barber (Blue Hill), Thomas Keller (The French Laundry), David Kinch (Manresa), and writer Michael Ruhlman (The Soul of a Chef). While they may see themselves at different places on that spectrum, they all agree that successful cooking is the result of creativity and the careful balance of art and craft. Cookbook author Michael Ruhlman will moderate the discussion with Dan Barber, Thomas Keller, and David Kinch on the role of creativity in the culinary arts and the ways in which art and craft come into play. The dialogue will touch on the related tensions in the industry and will strive to bring attendees to a common ground. The panel will conclude with a discussion about the future of creativity, art, and craft in cooking, followed by a question and answer session with the audience.
Royal Mail – Dunkeld Australia
12:30PM-1:15PMGiving Art and Craft in Cooking the Royal TreatmentComing to the main stage from Down Under, Aussie Chef Dan Hunter will share the latest Australian culinary trends and address the aesthetic of nature and how this translates to what chefs put on the plate. A protégé of Andoni Luis Aduriz, Hunter will demonstrate some of the exciting techniques he has been focusing on for the last year and will show how his cuisine appears to be driven by produce but is inspired by technique. Hunter will talk about how the location of Royal Mail (three hours outside Melbourne) and the restaurant’s garden impacts his daily work from the creative aspect to the physical labor.
Sense For Taste – Brugge Belgium
The Chocolate Line – Brugge Belgium
2:45PM-3:30PMChocolate is Rock n RollDoes chocolate taste better while lying in the park on freshly cut grass? Or can the smell of rain splashing on a hot highway in Arizona influence the way you feel about chocolate? After the presentation of self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse, pralines may never taste the same. Persoone and Lahousse’s presentation combines tastes, smells, and visuals into a multi-sensorial experience that will explore how emotions and memories affect the chocolate tasting experience. Persoone will also present some of his innovative chocolate creations like the Chocolate Shooter and Chocolate Lipstick. Come along, open the box, and be prepared to experience chocolate in a completely different way.
Coi – San Francisco CA
3:30PM-4:15PMSimple Ingredients, Innovative TechniqueIn the grand debate on art vs. craft, creativity does not have to mean abandoning tradition. Tradition—the connection to people and place—is what gives food its emotional power. And understanding old ways of transforming ingredients is essential to good cooking. But imagination and creativity are what give cuisine a distinctive voice. In this main stage presentation, Chef Daniel Patterson will focus on unusual dishes that balance old and new, combining modern cooking with traditional flavors and techniques. Some dishes will use familiar ingredients in new forms, while others will highlight ancient flavors with new techniques.
Tom Aikens Restaurant – London England
5:00PM-5:45PMCulinary Notes from the UKFor UK Chef Tom Aikens cooking isn’t just a job, it’s a calling, a feeling of belonging, and a profession that challenges the mind, body, and soul. Aikens believes that food is extremely personal and is always evolving and changing. In this main stage presentation, Aikens will demonstrate a lamb dish that illustrates where he is in his own culinary evolution and that showcases his belief in treating the ingredients—from preparation to plating—as naturally as possible.
Toqué! – Montreal QC, Canada
5:45PM-6:30PMNose to Tail and Farm to TableChef Normand Laprise believes that food is nothing without the human aspect. It is a chef’s relationship with farmers and ingredients and the influence of the people making and eating the food that puts a stamp on each dish. Join this master of the Montreal culinary scene in a main stage presentation where he will illustrate the marriage of art and craft in his cooking. Laprise will demonstrate several dishes and show how the craft of cooking (which he sees as artisanal and traditional) informs the art (which he sees as avant garde and an evolution).
Tue, September 21
Charlie Palmer Steak – Washington DC
Aureole – New York NY
Aureole – New York NY
Charlie Palmer at the Joule – Dallas TX
Charlie Palmer at Bloomingdale’s South Coast Plaza – Costa Mesa CA
11:20AM-12:20PMTranslating Creativity from Mentor to ProtégéIn this inspiring main stage presentation, legendary Chef Charlie Palmer will present a demonstration based on the theme of mentoring, with the help of four of his protégés: Matt Hill, Chris Lee, Scott Romano, and Amar Santana. Each chef will prepare different interpretations of two of Palmer’s favorite ingredients, duck and foie gras, while Palmer narrates and comments on their different culinary styles. Palmer and his protégés will also compare and contrast various breeds of duck and show how their coloring and sizing differ and impact the final product.
Orson – San Francisco CA
Prune – New York NY
12:30PM-1:15PMArt Meets CraftIt’s not often that savory and pastry chefs get to switch places, but in this main stage presentation demolition Pastry Chef Elizabeth Falkner and offal queen Chef Gabrielle Hamilton will do just that. When these two join forces, savory meets sweet, East Coast meets West Coast, traditional meets modern, and art meets craft. Falkner and Hamilton will take familiar dishes and put new spins on them, and present a playful exploration of the myriad possibilities in a culinary meeting of the minds.
Blue Hill – New York NY
2:45PM-3:30PMA Recipe for the Recipe: Concept Building at Blue HillGet a rare glimpse inside the mind and kitchen of one of the country’s most celebrated chefs. In this exciting main stage presentation, Chef Dan Barber will discuss his culinary philosophy and illustrate through various preparations how chefs practice both an art and a craft. Barber will demonstrate several recent experiments from Blue Hill at Stone Barns’ test kitchen that marry Old World ideas with new technical applications in the field and on the plate.
Aziza – San Francisco CA
3:30PM-4:15PMPutting Soul on the PlateA good chef can execute technically perfect dishes, but a great chef does much more than that—they make it so their passion and soul are revealed on the plate. This is food that is made with love and that satisfies the palate and nourishes the spirit like nothing else. Join the prince of modern Moroccan cuisine, Chef Mourad Lahlou, for this dynamic main stage presentation. He will demonstrate a selection of his signature dishes that combine Moroccan ingredients with modern techniques, like CVaped squab with ras el hanout, sunchoke porridge, mushrooms, and hibiscus. Lahlou will explore the esoteric nature of translating the passion of a chef to his/her food.
Red Medicine – Beverly Hills CA
5:00PM-5:45PMLa Revolution SurrealisteIn this engaging multimedia main stage presentation, Pastry Chef Jordan Kahn will draw parallels between art, the subconscious, and culinary inspiration. He will discuss surrealism and how the elements of surprise, unexpected juxtapositions, and non sequitur often found in surrealist works can be applied to pastry. Kahn, known for his off-the-wall desserts, will explore the surrealist technique of automatic drawing (in which the hand is allowed to move randomly across the paper) and illustrate how this process of expressing the subconscious can be used by chefs, pastry chefs, and beyond. Inspired by three artists in particular (Salvador Dalí, Frederic Chopin, and Mark Rothko), Kahn will demonstrate the plating of three dishes from start to finish while discussing his artistically-driven culinary philosophy.
Martín Berasategui – Lasarte – Oria Spain
5:45PM-6:30PMIt’s All in the Technique: Harnessing the Potential of an IngredientForty years in the kitchen can make you rethink classic techniques. For his main stage presentation, famed Basque Chef Martín Berasategui brings the experience and creativity of a Spanish culinary mastermind to the table for his take on low-temp vacuum cooking. He will present two recipes (one featuring octopus and one with bacon) that demonstrate how his low-temp cooking technique maintains the desired texture and opens up flavor possibilities for his beloved Spanish ingredients. Although the technique is nothing new, this presentation will offer new applications and ideas for its use. By selecting the right technique for each dish component, Chef Berasategui illustrates how chefs can harness the full potential of their ingredients and elevate their dishes.
Wed, September 22
Tavern – Los Angeles CA
12:15PM-1:00PMBehind the Scenes at Luques, AOC, and TavernIn this main stage presentation, Chef Suzanne Goin will prepare some of her iconic comfort French dishes and discuss her classically-driven approach to California cuisine. This James Beard-nominated chef isn’t just an accomplished cook, she’s also a wildly successful restaurateur who continues to grow her mini-empire even in a recession. Goin will share bits of wisdom and provide attendees with an inside peak into her three restaurants, Luques, AOC, and her latest endeavor Tavern and provide insight into her inspiration and how she keeps things fresh from year to year.
Merediths – Auckland New Zealand
2:30PM-3:15PMKiwi Cuisine: New Zealand’s Avant GardeFrom King salmon to venison to produce, Kiwi Chef Michael Meredith’s cuisine highlights the best of New Zealand’s growing repertoire of high-end products. In this main stage presentation, Meredith will demonstrate his culinary philosophy of using the finest ingredients with the latest techniques. Meredith will showcase some of the latest innovations from his namesake restaurant and illustrate how great product can inform sensational cuisine.
VOLT – Frederick Maryland
(formerly) The Dining Room at the Langham – Los Angeles California
3:45PM-4:45PMSibling Rivalry: Two Styles, One IngredientJoin brothers and fellow chefs Bryan and Michael Voltaggio in this Main Stage presentation where they will share their culinary philosophies, styles, and techniques—and possibly a few brotherly jabs. Although both chefs are known for reconstructing familiar flavors in enturely new ways, this often ends up looking entirely different on the plate. The chefs will have just one feature ingredient to prepare in two different ways; watch as the the siblings demonstrate how their ideas and techniques merge and diverge.
Museum of the American Cocktail – New Orleans LA
Yerba Buena – New York NY
4:45PM-5:30PMPeruvian Pairings: Mixing the Flavors of Peru into CocktailsIn recent years Peru has become a gastronomic destination where chefs and mixologists go to appreciate the distinctive blend of Spanish, African, Chinese, and Japanese influences. In this main stage presentation, Master Mixologist Dale Degroff and Chef Julian Medina will explore Peruvian cuisine and its most celebrated spirit: Pisco. DeGroff will discuss the history and production of Pisco and demonstrate three signature cocktails featuring ingredients like yuzu, Sherry, asparagus, avocado, and chili. Medina will prepare dishes that explore Peru’s traditional cuisine and flavors that are designed to pair with DeGroff’s cocktails. The two will illustrate the art of pairing food and cocktails as well as how to incorporate the flavors of Peru into a chef or mixologist’s arsenal.
Inopia – Barcelona Spain
5:30PM-6:15PMNatura and a Day at El BulliWith over two million reservation requests a year, a meal at el Bulli is one of the most elusive in the world. In this rare multimedia presentation, renowned Pastry Chef Albert Adrià will provide a peek not just into the restaurant but behind the scenes with clips from the award-winning film “A Day at el Bulli.” Adria will offer his exclusive, intimate insight into the history, daily grind, and inspiration at el Bulli. The famed pastry chef will also share his own culinary philosophy and creative process as illustrated in Natura, the celebrated tome that artistically presents a collection of his desserts based on nature.
This the main stage presentations; There is a lot more workshops to check out but availability is limited so check Starchefs.com for more information and