StarChefs.com is set to celebrate its 9th Annual StarChefs.com International Chefs Congress in a new venue. After eight years in Manhattan, the event is slated for October 26– 28, 2014 in Brooklyn at the Brooklyn Expo Center.
Attendees will experience this one of a kind culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers—all under the umbrella of this year's theme, Cooking Honest: The Power of Authenticity in the Kitchen. For three days, culinary professionals will have the opportunity to attend Main Stage Demonstrations, Hands-on Savory, Pastry, and Mixology workshops, Wine Tasting Seminars, and Business Panels.
Organizers Will Blunt and Antoinette Bruno have once again created a line-up of presenters that reads like a who's who of the culinary world. The Main Stage will feature Grant Achatz (Alinea), Christophe Adam (L'Éclair de Génie), Dan Barber (Blue Hill at Stone Barns), Steve Jones and Jonathan Bethony (The Bread Lab), Jamie Bissonnette (Toro), Gunnar Gislason (Dill), Will Goldfarb (Ku De Ta), George Mendes (Aldea), Masaharu Morimoto (Japonais), Diego Muñoz (Astrid y Gastón), Jaime Pesaque (Mayta), Yoshihiro Narisawa (Narisawa), Enrique Olvera (Cosme), Joan Roca (El Celler de Can Roca), Michael White, Gordon Finn and Jared Gadbaw (Altamarea Group).
The Savory presentations will highlight Sean Baker (Verbena), Katie Button (Cúrate), César Saldaña (Regulating Council DO Sherry), Joe Cicala (Le Virtù), Alon Shaya (Domenica) Thomas McNaughton (flour + water), Nick Elmi (Laurel), Shaun Hergatt (Juni), Mike Lata (The Ordinary), Paul Liebrandt (The Elm), Fred Sabo (The Metropolitan Museum of Art), Levon Wallace (Proof on Main).
Noah Bernamoff and Dianna Daoheung (Black Seed Bagel), Matt Tinder (The Restaurant at Meadowood), William Werner (Craftsman & Wolves) will anchor the ICC's annual tribute to the pastry arts.
The ever evolving cocktail scene will take center stage with presentations from Scott Baird and Josh Harris (Trick Dog), Jeff Bell (PDT), Robert Bohr, Ryan Hardy, and Grant Reynolds (Charlie Bird), Maxwell Britten (Maison Premiere), Doug Frost (DougFrost.com), Max McCalman (Maxvol, Inc.), and Rajat Parr (Mina Group).
With a number of new conferences debuting this year including the much talked about Welcome Conference in June, StarChefs has moved to bolster its business curriculum. This year's event will feature presentations from Kevin Boehm (Boka Restaurant Group), Mike Isabella (Graffiato), Mark Stone (MM Management), Antoinette Bruno (StarChefs.com), Michael Chernow (The Meatball Shop), James Mark (north), Marcus Samuelsson (Red Rooster Harlem), Will Blunt (StarChefs.com), Amanda Cohen (Dirt Candy), Michael Lynn (Cornell University), Bryan Dillon (Station Casinos), David Morgan (Omni Hotels), Brad Nelson (Marriott International), Daniel Krieger (Daniel Krieger Photography), David LeFevre (MB Post) and. Spike Gjerde (Woodberry Kitchen).
The always popular Eat@ICC will feature pop-up restaurants and more than 20 food carts from the country's most exciting restaurants.
Alvin Cailan (Eggslut), Brian Dunsmoor (Ladies' Gunboat Society), Robert Phalen (One Eared Stag), Nicole Rucker (Gjelina Take Away), Damian Sansonetti (Blue Rooster Food Co.), Dan Sauer (7a Foods), Kevin Sbraga (Fat Ham), Stuart Tracy (Butcher & Bee and Ernesto Uchimura (Plan Check Kitchen + Bar) will all share their latest menu innovations at Eat@ICC.
According to Starchefs: Today’s tastemakers aren’t cultivating style, so much as looking within to find and live by the code of honest, personal cooking. They’re searching for authenticity in every corner of the food business—from farms, butcher shops, and chef counters to wine bars and nonprofit bars—in every corner of the world. Diners want surprise and satisfaction, and it takes a professional with vision to deliver it. From fine-dining ateliers to hotdog carts, the demand (and destination) is authenticity. And the journey there is personal, powerful, and, above all, honest.
