I really like starchefs, they have done so much to promote good food and bring together chefs from across this beautiful country … Antoinette and Will are the creators of the best culinary gathering in this side of the Atlantic and they always do it with style and charisma… I attend starchefs ICC every year for the past 4 years and every year its getting better and better…
The tickets for the event are on sale now at a special price so get yours now as the price will increase after March 15 …link to ticket can be found at the bottom of this post…
Reposting from starchefs website….:
6th Annual International Chefs Congress
StarChefs.com announces the 6th Annual StarChefs.com International Chefs Congress (ICC) will take place October 2-4, 2011 at the Park Avenue Armory in New York City!
ICC is the most exciting professional culinary event in the US—a three-day culinary symposium where more than 70 of the world’s most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers. Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. The 2011 ICC lineup includes preeminent figures in the food and beverage industry including Pierre Hermé (Pierre Hermé Paris), Andoni Luis Aduriz (Mugaritz Restaurant), Massimo Bottura (Osteria Francescana), Sang-Hoon Degeimbre (L’Air du Temps), François Chartier, Curtis Duffy (Avenues), Paul Liebrandt (Corton) Tony Maws (Craigie On Main), Ron Paprocki (Gordon Ramsay at The London), and Bill Kim (Urbanbelly and Belly Shack).
You’ll make connections and network with your peers and be able to source cutting-edge culinary products and equipment from around the world at the Chef Product Fairs.
More than a whisper of nostalgia or a wisp of smoke, the Sixth Sense aspires to evoke an emotional response from the diner in every facet of hospitality. The restaurant industry is uniquely capable of harnessing perception and unleashing emotion, from the preparation and presentation of a dish to the design of the restaurant space and beyond. And it’s not just the echelons of haute cuisine that benefit from a Sixth Sense sensibility—the implications for the mainstream are major. Modern hospitality is holistic: we are no longer simply feeding the diner; we are entertaining, challenging, teaching. And more and more, we are plumbing the depths of emotional currency and testing the bounds of our own creative powers in an attempt to express a greater bond, and explore a shared humanity, in the increasingly diverse experience of cuisine. This is the Sixth Sense. And it is the theme of the 2011 International Chefs Congress.
After a successful inaugural pastry competition in 2010, it’s on again this year. The 2nd Annual StarChefs.com International Pastry Competition, sponsored by PreGel, will be held during the ICC. Bad boy Pastry Chef Johnny Iuzzini, of Jean Georges in New York and a judge on “Top Chef: Just Desserts,” will be the official Executive Pastry Chef Consultant of the competition; guest judges will include Pierre Hermé, and Elizabeth Falkner. For three days, 20 pastry chefs will compete to win the grand prize of a stage in a top pastry kitchen.
ICC early Bird Passes are on sale now. Get your 3-day ticket for the limited-time discount price of $250. The offer ends March 15th.
Get your pass here…