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