Starchefs International Chefs' Congress
This past week I had the honor of attending the 4th Annual Starchefs International Chefs’ Congress, and what a great learning experience it was! The event was held at the Park Avenue Armory in New York City between September 20 and September 22. In addition to hosting a priceless experience, a portion of the Congress’ proceeds went to benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs.
The theme of this year’s Congress was “What is American Cuisine?” The intent was to learn how chefs around the world view and define American Cuisine. There was an amazing array of talent from all around the globe – it’s incredible to see how each individual adds their own flare or interpretation to culinary and totally redefines the dish.
As an attendee, you have some choice in the types of classes you attend. Below are a few that I chose (and thoroughly enjoyed!):
- Chefs Johnny Iuzzini, Sam Mason, and Alex Stupak: “Three men and a dessert”
- Chef Jose Andres: “American Cuisine through a spanish lens”
- Chef Masaharu Morimoto: “Hook, Line and Sinker-Whole fish from small to large”
- Chef Juan Mari Arzak: “Techniques from the Arzak Laboratory”
- Chef Charles Phan: “Putting Vietnamese Street Food on the American Map”
- Chef Paco Torreblanca: “A peek into Pasteleria”
- Chef Sean Brock: “Getting Down With Low Country Cuisine”
- Chef Rick Tramonto: “The Birth of Modern American Cuisine”
Although not every aspect of a conference like this is applicable to Cuisiniers’, I can certainly bring back a few new ideas, and by adding my own personality, come up with a few ideas of my own.