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48 • August 2012 • Total Food Service • www.totalfood.com August 2012 • Total Food Service • www.totalfood.com • 49
From history-plundering menus
and heirloom archaeology to
progressive technologies and
boundary-breaking culinary
concepts, StarChefs.com has tracked
an industry-wide embrace of the histo-
ry and horizons of food and drink. And
for its seventh year, ICC will celebrate
this phenomenon, with three days of
programming that showcases the cre-
ative searching and innovating that
connect the industry’s earliest roots
to its wildest imaginations - its origins
and its frontiers.
Joining us to lead the conversation
will be 90 of the world’s most innova-
tive chefs, pastry chefs, mixologists
and sommeliers including Josean Alija,
Mario Batali, John Besh, Sean Brock,
Mathias Dahlgren, Elizabeth Falkner,
Masaharu Morimoto, Seamus Mul-
len, Gary Regan, Andy Ricker, Marcus
Samuelsson and Dave Wondrich - all
gathered to contemplate the conscious
culinary evolution we call Origins and
Frontiers: The Archaeology of Modern
Cuisine.
ICC will once again feature an op-
portunity for the trade to sample some
of the nations' tastiest fare. The annual
event will feature some 20 food carts, 2
pop-up restaurants and the ICC's sig-
nature gala.
Among the restaurants that will be
sharing their fare will be Atera, A Voce,
Aziza, Bosie Tea Parlor, The Brewster,
Daikaya, Dominique Ansel Bakery,
Empellón, Falai, Father's Office, HD1,
Hearth, John Dory, Junoon, Toro NYC,
Marrow, Meatball Shop, Pok Pok, Red
Medicine, Tertulia, Uchiko, Wit & Wis-
dom, and Yardbird.
The ICC's Main Stage has forged a
reputation as the place to see the lat-
est from restaurant trend makers from
New York City and throughout the cu-
linary world. These industry giants
know where we’ve been and will tell
you where we’re headed in the world of
food.
This year's main stage lineup will
feature "Nerua and Nature at Its Core"
with Josean Alija of Nerua at Guggen-
heim Bilbao. Elizabeth Falkner of Kre-
scendo will host: "Refined Against the
Devastation: The Cuisine of NG7" Sat
Bains (Restaurant Sat Bains' chef Sat
Bain will moderate "21st Century and
the Changing Role of the Italian Chef
" with an allstar cast including Mario
Batali (B&B Hospitality Group), Mario
Carbone, (Parm), Rich Torrisi (Parm),
and Davide Scabin (Combal.Zero).
"Guts, Glory, and the Gulf " will be the
subject of a session with John Besh
(Besh Restaurant Group) and Susan
Spicer (Bayona). Sean Brock (Husk) and
Linton Hopkins (Restaurant Eugene)
will host "Sons of the South." "Now
What? Fallout of Modern Kitchens "
will be discussed by Jordan Kahn (Red
Medicine) and Alex Stupak (Empellón).
Legendary New York City toque Marcus
Samuelsson (Red Rooster) and Mathias
Dahlgren (Restaurant Mathias Dahl-
gren) are set to host "The Nordic Mo-
ment. " Rounding out the agenda will
be "The Legacy of Japanese Cuisine"
with Morimoto's Masaharu Morimoto
and Davide Scabin of Kombal. Zero will
host "Provocative Italian Engineering .”
Once again at ICC '12, savory gets
top billing, with three days of program-
ming that range from the most essen-
tial techniques to the most extraordi-
nary, ambitious concepts. This year the
event will explore Origins and Fron-
tiers, featuring chefs from all corners of
the globe.
New York City will be well repre-
sented at Savory with "Barbecue Rub
Down" with The Fatty Crew (Fatty
‘Cue), "Counter Culture: The His-
tory of Appetizing in New York " with
Niki Russ Federman and Joshua Russ
Tupper (Russ & Daughters), Sushi Es-
sentials with Masaharu Morimoto
(Morimoto)."Thailand: A Borrowed
Culinary Home" with Andy Ricker (Pok
Pok) and "Eggs, Flour, Water: The Pasta
Metro NYC Top Chefs Set For 7th Annual StarChefs International Chefs Congress In ManhattanThe Tri-State area's top chefs and restaurant pros from across the country and beyond are getting
ready for one of the most thrilling industry food events of the year: the 7th Annual Starchefs.com
International Chefs Congress, September 30 to October 2 at the Park Avenue Armory.
// NEWS EVENTS
Once again at ICC '12, savory gets top
billing, with three days of programming
that range from the most essential
techniques to the most extraordinary,
ambitious concepts.
continued on page 51
50 • August 2012 • Total Food Service • www.totalfood.com August 2012 • Total Food Service • www.totalfood.com • 51
Equation" with Missy Robbins (A Voce).
Top wine pros and leaders in mixol-
ogy join forces for a beverage program
"Mix@ICC" and "Crush@ICC" brim-
ming with new ideas, old school savvy,
and plenty to sip on. A number of Met-
ro New York's leading beverage profes-
sionals will be sharing their industry
insights. The lineup includes: Dave
Arnold of Booker and Dax discussing
Taste and Technological Pursuit , Sum-
moning the Ghost of Jerry Thomas with
Bobby Heugel (Anvil Bar & Refuge), Au-
drey Saunders (Pegu Club), and Dave
Wondrich (Esquire), Cocktail Couture:
The Convergence of Commerce and
Fashion - Damian Higgins (DJ Diesel-
boy), Jim Meehan (PDT), and Taavo
Somer (Freeman’s Sporting Club), Nat-
ural Wine Debate - Paul Einbund (Fran-
ces) and Pascaline LePeltIer (Rouge To-
mate) , Wine Prophets - Olivier Flosse
(MARC Restaurants), Daniel Johnnes
(The Dinex Group), and Emily Wines
(Kimpton) and Côte-Rôtie, the Heart of
the Rhône and Michael Madrigale (Bar
Boulud) .
The business side of the industry will
get special attention at ICC '12. From
the bottom line to the top of the food
(professional) chain, the best and
brightest restaurateurs, chefs, and culi-
nary experts tell you what it takes to be
successful in today’s tough economy.
The business program has a definite
New York City flavor with Maximizing
the Commissary: The Story of Chipotle
– Nate Appleman, Kyle Connaughton,
and Joel Holland (Chipotle) , Open-
ing Restaurants for Change - Sat Bains
(Restaurant Sat Bains), John Besh
(Besh Restaurant Group), Will Blunt
(StarChefs.com), Richard Grausman
(Careers Through Culinary Arts Pro-
gram), and Marcus Samuelsson (Red
Rooster)When Restaurants Multiply:
The Fine Art of Growing a Business -
Rick Camac (Fatty Crew), Sam Hazen
(LDV Hospitality), Peter Kelly (Xaviars
Restaurant Group), Brett Traussi (The
Dinex Group), and Steve Zagor (Insti-
tute of Culinary Education).
Pastry takes centerstage at ICC '12.
From nostalgic inspirations to the
modern (marshmallow), top pastry
chefs lead the way into the sweet kitch-
en, reinventing the classics and look-
ing toward the future of pastry chefs
worldwide. Once again New York City's
roster of legendary pastry chefs take
center stage. The program includes
"Modernizing the Marshmallow" with
Shawn Gawle (Corton), "Not Just Des-
serts: The State of the Pastry Indus-
try" with Johnny Iuzzini (Sugar Fueled
Inc.), Jordan Kahn (Red Medicine),
Michael Laiskonis (Institute of Culi-
nary Education), Sam Mason (Empire
Mayonnaise Co.), Alex Stupak (Empel-
lón), and Moderator Antoinette Bruno
(StarChefs.com), "Taste, Memory, and
Avant-garde Composition " with An-
gela Pinkerton (Eleven Madison Park).
From the sweet-meets-sour of the
International Pastry Competition, pre-
sented by PreGel America, to the wine
pros gone wild of the Somm Slam, and
the innovative blend-frenzy of the Vita-
mix Challenge, competition is on the
menu at ICC 2012.
ICC will also feature a Chefs Prod-
ucts Fair which will give attendees the
opportunity to Explore and source
the latest equipment and ingredients
from our partners, including ranges,
pizza ovens, flavor compounds, olive
oil, spice blends, plateware, grass-fed
beef, planchas, custom refrigeration
tables, immersion circulators, deep fry-
ers, wines, food processors, stabilizers,
sous vide apps, spirits, blenders, lamb,
warewashers, micro greens, steak-
house broiler, Gulf seafood, convec-
tion ovens, edible flowers, mixers, and
much more.
ICC is presented by Jade Range, Pre-
Gel America, and Meat and Livestock
Australia, with additional support
from Vitamix, Front of the House, Ab-
solut Vodka, Hobart, Steelite Interna-
tional, Unified Brands, PolyScience,
Nespresso, Waring Commercial, Fresh
Origins, Louisiana Seafood, Montague,
Williams-Sonoma, Canadian Lobster,
and Discover Mussels.com. Partners
include M-Tucker, The Institute of Cu-
linary Education, Andaz 5th Avenue,
and Andaz Wall Street.
A portion of the proceeds from Eat@
ICC Pop-ups will be donated to the offi-
cial charity of the 7th Annual StarChefs.
com International Chefs Congress, Ca-
reers through Culinary Arts Program
(C-CAP), whose mission is to promote
and provide career opportunities in the
foodservice industry for underserved
youth through culinary arts education
and employment.
Leading the conversation at StarChefs will be 90 of the world’s most innovative chefs, pastry chefs, mixologists and sommeliers. Mario Batali is among top toques set to contemplate the conscious culinary evolution we call Origins and Frontiers: The Archaeology of Modern Cuisine.
Pastry takes centerstage at ICC '12. From nostalgic
inspirations to the modern (marshmallow), top
pastry chefs lead the way into the sweet kitchen,
reinventing the classics and looking toward the
future of pastry chefs worldwide.
Chefs Congress, from page 48