Cook Your Culture – StarChef’s Annual International Congress in Brooklyn, New York
The culinary symposium and exhibition’s theme this year will be “Cook Your Culture”. Presentations, discussions, demos, and workshops with over 150 top chefs will be framed around the values, culture, and influences that have permeated their work. Over the three days, Chefs will be showcasing new dining trends and be discussing challenges and opportunities in the culinary industry.
By The Beer Community on Aug. 17, 2017
(Press release posted with permission from Starchefs International)
Restaurant professionals around the world are getting ready for one of the seminal industry events of the year: StarChefs 12th Annual International Chefs Congress, October 22nd to 24th at the Brooklyn Expo Center. The culinary symposium gathers nearly 150 of the world’s most forward-thinking chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans to showcase this year’s dining trends. This year’s theme—Cook Your Culture—will frame the presentations and discussions that will take place during three days this fall.
“At the Congress this year, we’re exploring culture as a cook’s identity and a restaurant’s reputation. Some of the world’s best chefs and industry icons will share the values and influences that permeate their work,” says Antoinette Bruno, CEO/EIC of StarChefs.
Congress attendees witness innovative cooking demos, engage in expert panels on relevant industry topics, and participate in hands-on tasting and techniques workshops (savory, pastry, bartending). At the Chefs Products Fair, manufacturers and purveyors from around the world showcase cutting-edge products such as top-of-the-line kitchen equipment, specialty foods, chef tools, wines, and spirits.
“It’s a chance for industry pros to gather and join the conversation, to ask questions, pick up techniques, and return to their restaurants and bars revitalized,” says Will Blunt, Managing Editor of StarChefs.
Industry trendmakers presenting include:
Albert Adrià (Enigma), José Andrés (minibar by José Andrés), Francisco Migoya (Modernist Cuisine), Pierre Hermé(Pierre Hermé Paris), Wylie Dufresne (Du’s Donuts & Coffee), Richard Blais (Juniper & Ivy), Daniela Soto-Innes (Atla),Curtis Stone (Gwen), Aaron Bludorn (Cafe Boulud), Alvin Cailan (Amboy), Ryan Chetiyawardana (Dandelyan), Jillian Vose (The Dead Rabbit), Jaime Young (Sunday in Brooklyn), Kyle & Katina Connaughton (SingleThread), Michael Chernow (Seamore’s), Chris Cosentino (Cockscomb), Fred Dexheimer (Fred Dex MS), Will Elliott (Maison Premiere),Kelly Fields (Willa Jean), Ryan Arnold (Lettuce Entertain You), Charles Bililies (Souvla), Ruben Garcia (minibar by José Andrés), Shawn Gawle (Quince), Clare Gordon (General Porpoise), Tom Hemerka (Pastry Elite), Joe Isidori (BlackTap),Johnny Iuzzini (Sugar Fueled Inc.), Jennifer Jasinski (Crafted Concepts), Edouardo Jordan (JuneBaby), Holly Jivin (The Bazaar by José Andrés), Maura Kilpatrick (Sofra), Nick Kokonas (Alinea Group), Aitor Lozano (SAAM, é by José Andrés),Belinda Leong (b. patisserie), Fred Maurer (Dickson’s Farmstand Meats), Lachlan Mackinnon-Patterson (Pizzeria Locale), Jehangir Mehta (Graffiti), Daniel Montgaw (Le Toqué), Nick Muncy (Tooth-Ache), Ghaya Oliveira (Daniel),Kevin Sbraga (The Fat Ham), Alon Shaya & Zach Engel (Shaya), Vinny Dotolo & Jon Shook (Jon & Vinny’s), Mark Stone(Petrus International, Inc.), Pierre Thiam (Pierre Thiam Catering), Alex Talbot (Curiosity Doughnuts), Adam Thomas(The Broadmoor), Yael Vengroff (The Spare Room), William Werner (Craftsman & Wolves), Kelly Whitaker (Basta),Fahara Zamorano (Gwen), and many more.
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