Antoinette Bruno of StarChefs.com welcomes the 2012 StarChefs.com International Chefs Congress attendees with her Trends Report.
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Will Blunt, Managing Editor of StarChefs.com, discusses the theme of ICC 2012: Origins and Frontiers, The Archaeology of Modern Cuisine
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Of the Moment: Cooking without Recipes workshop with Swedish Chef Mathias Dahlgen
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Swedish Chef Mathias Dahlgren plates an ode to cauliflower in his workshop, Of the Moment: Cooking Without Recipes
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Chef Mathias Dahlgren's Nordic approach to cauliflower, presented in his workshop, Of the Moment: Cooking Without Recipes
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The History of Carbonation in Cocktails with Don Lee of Cocktail Kingdom in New York City
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Mixologist Don Lee presents The History of Carbonation in Cocktails, featuring Perrier and iSi
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Joel Holland, Ted Lee, and Nate Appleman during their business panel, Maximizing the Commissary: The Story of Chipotle.
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Seamus Mullen of New York City's Tertulia shows off Ibérico fresco in his workshop, The Evolution of Tapas and Culture at El Tapeo
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Danji's Hooni Kim puts a modern spin on Australia beef in his workshop, Tradition Meets Modernity: Beef in Korean Cuisine
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Australian Wagyu Tartare “Yook-Hwe” from Chef Hooni Kim of New York City's Danji
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Niki Russ Federman of New York City's legendary Russ & Daughters demonstrates the art of hand-slicing smoked salmon in her workshop, Counter Culture: The History of Appetizing in New York
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Chef Paul Liebrandt at the Waring Booth
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Photographer Penny De Los Santos shoots dishes from Atlanta Chef Adam Evans in their workshop, Capturing Edible Moments in Food Photography
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Lukshon's Chef Sang Yoon and Food & Wine Editor Christine Quinlan share their insights in Building a Better Restaurant through Efficiencies and Innovation
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StarChef.com's Antoinette Bruno checking in Chef Jason Bond's Unwrapping Layers of Flavor workshop
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The 2012 StarChefs.com International Chefs Congress Main Stage
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Chef Masaharu Morimoto brings tuna butchery to the ICC Main Stage with his Legacy of Japanese Cuisine presentation.
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Chef Masaharu Morimoto, Kindai bluefin tuna "Natasha," and Sushi Chef Rob Cook on the ICC Main Stage
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Chef Masaharu Morimoto shows off his mischievous side during his Legacy of Japanese Cuisine Main Stage presentation.
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Olivier Flosse, Daniel Johnnes, Emily Wines, and Joe Campanale share tips on making wine profits in their Wine Prophets panel discussion.
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CIA's Pastry Chef Francisco Migoya shares his modern take on the chocolate bar in his Chocolate Innovations workshop.
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Anthony Masters of New York City's Fatty 'Cue shares the secrets of flavorful Australian lamb barbeque is his Barbecue Rub Down workshop.
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Chef Linton Hopkins and Sean Brock preaching the flavors of the South during their Main Stage demo.
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Sons of the South: Linton Hopkins and Sean Brock
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Sommelier Fred Dexheimer leads Art of Coffee Harmonization workshop, showing off the flavors of Nespresso, chocolate, and rosé.
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Attendees enjoying Sommelier Fred Dexheimer's Art of Coffee Harmonization workshop.
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Sommeliers Fred Dexheimer and Chuck Furuya of Vino in Honolulu at Round 1 of the 3rd Annual StarChefs.com Somm Slam.
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Pastry Chefs Johnny Iuzzini, Michael Laiskonis, Sandro Micheli, Ramon Perez, and Stephane Treand, along with Vogue's Jeffrey Steingarten judging Round 1 of the 3rd Annual StarChefs.com International Pastry Competition.
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Maker's Mark Hour at Mix@ICC Bar
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Mixologist Dave Wondrich pours his Blue Blazer drink in the Summoning the Ghost of Jerry Thomas workshop.
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Peruvian Chef Virgilio Martínez of Lima's Central plates a tiradito on the Main Stage.
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Los Angeles Chef Jordan Kahn of Red Medicine serving his Soft Porcelain course during his Eat@ICC Savory Pop-up, presented by Jade Range and Meat & Livestock Australia
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Chef Jordan Kahn plating a course for his Eat@ICC Savory Pop-up, presented by Jade Range and Meat & Livestock Australia
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2012 StarChefs.com International Chefs Congress Day 1 - New York, NY
Photo: Max Flatow, Ken Goodman, Ben Rosser, Nick Stango, Shannon Sturgis | September 2012
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