Welcome Address Wrap-up

This year’s theme is a reflection of what we’ve been privileged to witness in the industry. And we call that Origins and Frontiers.

Main Stage Wrap-up

Exploring frozen foods, butchering 227-pound tuna, listening to the Sons of the South, and getting a tour of French, Italian, and Peruvian flavors.

Savory Wrap-up

Nordic naturalism, hand-sliced salmon, the secret ham of Spain, fresh pasta-making, deep-fried pizza, and the conflict between minimalism and chaos on the plate.

Pastry Wrap-up

Pastry got a makeover—from marshmallows and pretzels to natural sweeteners and chocolate flavor applications, all the sweets that are fit to eat.

Mixology Wrap-up

Resurrecting the ghosts of mixology past; exploring the present landscape of sipping vinegars and the unity between design, music, and drinks; and the future of liquid nitrogen-muddled mint juleps.

Wine Wrap-up

From the heated debate about natural wines, to the depth and terroir of Chile, Georgia, and the Rhône, somms quaffed and quizzed each other.

Business Wrap-up

Why business is good: food photography, increased efficiency and volume control, and taking a greater role in the culinary world—and beyond.

International Pastry Competition Wrap-up

In a stampede of sweet genius, 20 of the country’s top pastry chefs gathered in New York to craft prize-winning desserts for the 3rd Annual International Pastry Competition.

Somm Slam Wrap-up

Twelve sommeliers lined up for a fast-paced, game show-style competition: the 3rd Annual Starchefs.com Somm Slam.

The Vitamix Challenge Wrap-up

For a third year, chefs from across the country gathered at the Park Avenue Armory to go blade-to-blade in an all-out whir-off featuring the blending, creaming, chopping, and grinding capacities of Vitamix.

Fly on the Wall: Sleep No More Wrap-up

We got a tantalizing taste of the fully twisted Macbethian mind game that Sleep No More plays, nightly, with its audience.