On April 28-29, at The International Culinary Center in New York City, passionate food-lovers will enjoy an intimate weekend of hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most respected talents.
The New York Culinary Experience offers attendees the chance to cook side-by-side with some of the world’s most renowned chefs.
Guests will take part in intimate, interactive cooking classes with acclaimed chefs, restaurateurs and industry insiders, including David Bouley, Todd English, Morimoto and more.
They will prepare, then enjoy, dishes under the direction of these culinary giants, participate in Q&A sessions with industry leaders, and at the close of each day, attend a private reception for NYCE students and chefs. Breakfast and lunch will be provided, and attendees are then encouraged to bring home the dishes they create during the day.
The International Culinary Center is one of a few schools in the United States offering an artisanal bread-baking program which teaches both the practical and theoretical sides of baking. This year, a select Chef-Instructor of The ICC, specially skilled in the art of creating sweet and savory brioche, will lead guests in an exclusive hands-on class in the school’s state-of-the-art bread kitchen.
“If you don’t have a lot of experience in the kitchen, don’t worry,” commented New York Magazine food editor Gillian Duffy “All you need is a desire to learn from and interact with the best in the business.”
Highlighting this year’s event will be an all star lineup including Floyd Cardoz. He is the Executive Chef of the recently opened North End Grill. Cardoz was the executive chef of Tabla, a groundbreaking restaurant serving New Indian cuisine cooked with the sensual flavors and spices of his native land.
A native of Tuscany, chef Cesare Casella oversees the kitchen and has developed a menu with salumeria and enoteca-style traditional Italian cuisine at Salumeria Rosi. Casella found his niche in the culinary world as his mother’s sous chef in their family trattoria, Vipore, where he eventually earned a Michelin Star for the restaurant.
Michael Lomonaco currently operates the wildly successful Porter House New York at the Time Warner Center. He has hosted Epicurious and Michael’s Place on cable TV and published two books, The O21 Cookbook and Nightly Specials. He is strongly dedicated to community support and charitable causes, co-founding the Windows of Hope Family Relief Fund for restaurant workers’ families in the wake of September 11, 2001.
Chef George Mendes’ ability to blend modern techniques with the classic flavors of Spanish, French and Portuguese cuisines has helped make Aldea one of GQ magazine’s ten best new restaurants of 2009. Mendes, a New York magazine 2009 ‘Best New Chef,’ honed his talents under the guidance of several culinary masters, including Alain Ducasse and Martin Berasategui, and cooked at Bouley, Wallsé and Tocqueville prior to opening Aldea, his first solo restaurant in New York City. Seamus Mullen is known for his modern Spanish cuisine. While chef of Manhattan’s Boqueria restaurant, he earned a glowing two-star review from the New York Times. He became enamored with the various cuisines of Spain while studying at Universidad Autonoma de Extremadura, before working in some of the country’s top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as San Francisco ‘s Mecca, as well as Manhattans Tabla and Suba, where his menu led the New York Times to raise its rating to two stars.
As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement.
Chef Michael Psilakis has been lauded for both his traditional and reinterpreted Greek menus and is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has accrued many of the food world’s highest honors including Food & Wine’s Best New Chef, Chef of the Year from Bon Appetit and Esquire and a James Beard Award nomination for Best New Restaurant for Anthos, his modern Greek restaurant in New York City. Anthos also received a Michelin star – one of only two Greek restaurants in the world to hold that honor and was named one of the best new restaurants by the New York Times. He now owns Kefi, FISHTAG, both located on the Upper West Side and MP Taverna in Roslyn, NY.
A third generation French pastry chef and cookbook author, François Payard is known for his mastery of the pastry arts. François is the chef and owner of François Payard Bakery and FC Chocolate Bar, both located in New York City, as well as Payard Las Vegas at Caesars Palace. Branches of Payard have also opened in Japan and Korea.
Since joining A Voce Madison in the fall of 2008, Executive Chef Missy Robbins has received critical acclaim for creating classic Italian specialties with a contemporary twist, highlighting flavorful ingredients and referencing traditions from diverse regions throughout Italy. She brings her fresh approach, refined presentation and authentic flavors to the kitchens of both A Voce Madison and A Voce Columbus, which opened in fall 2009.
Christina Tosi is the chef and owner of Momofuku Milk Bar in New York City, called “the most exciting bakeries in the country” by Bon Appétit magazine. A graduate of The International Culinary Center’s Pastry Arts Program, Christina Tosi worked at Bouley and wd-50 before opening Momofuku Milk Bar in November 2008.
Proceeds of the event will support The Future Chefs Scholarship Fund, created to enable aspiring chefs to attend a culinary institute.