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Learn what drives Chef Davide Scabin and his groundbreaking Italian cuisine at Combal.Zero in Rivoli, Italy. In his Main Stage Demonstration, Scabin will share the thought processes behind his innovative menu, showing off his novel concept, the “new Italian” pasta. Using tradition as a starting point, Scabin will explore modern inspirations for this ancient foodstuff, applying varied cooking techniques and creative interpretations to dried pastas.
From shrimp gumbo to crawfish boils, New Orleans is a town that has always had food at heart. And two of the city’s most established chefs, John Besh and Susan Spicer, have focused their collective careers on bolstering the city, her food, people, and waters— through good times and disaster. In their Main Stage Demonstration, the duo will discuss the singular character and history of New Orleans cuisine and what lies ahead for the food of the Gulf.
"Top Chef Just Desserts" star and all-around pastry guru Johnny Iuzzini returns as Executive Pastry Chef of the 3rd Annual StarChefs.com International Pastry Competition, guiding a team of high-ranking industry judges, including Alex Stupak, Jeffrey Steingarten, Elizabeth Falkner, Stephane Treand, and Michael Laiskonis. At stake is $5,000 cash, an all-expenses paid invitation to teach a 5-Star Pastry Series Seminar with PreGel, and a stage in a top pastry kitchen.
Chef Sat Bains emblazoned confidence and creativity onto the bare bones of an industrial landscape, creating one of England’s most idiosyncratic, exquisite dining experiences. And he’s bringing it all from Nottingham (postal code NG7) to the Main Stage as he elaborates on the philosophy, passion, and products that inspire sublime flavors in such an unexpected setting.
The StarChefs.com International Chefs Congress is one of a kind, and it’s back for a seventh year. StarChefs.com presents its three-day, industry-only culinary symposium, gathering more than 100 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers who’ll present the latest techniques and culinary concepts to their peers. September 30 to October 2, you'll have the opportunity to watch Main Stage Demonstrations on current industry topics, all gathered under the umbrella of this year’s ICC theme: Origins and Frontiers: The Archaeology of Modern Cuisine.
Once known as French master chef and Bocuse d'Or winner, Mathias Dahlgren has reinvented his perspective, and now focuses on the natural world of Nordic cuisine, celebrating season and product on the plate. One of only two Michelin-starred chefs in Sweden, Dahlgren combines the finesse of his traditional background with the creativity of his Nordic surroundings. In a Main Stage Demonstration with Swedish-born Marcus Samuelsson, Dahlgren will discuss going back to nature to unleash a powerful freedom of culinary expression.
Former Pastry Chefs Jordan Kahn and Alex Stupak went from being top sweet toques to owning their own savory hot spots. As owners of Los Angeles’ Red Medicine and New York’s Empellón, respectively, these two chefs know firsthand the drive, determination, and sacrifice needed to change career paths and follow their dreams. And dreams will be on full display on the Main Stage as Kahn presents “Gathering Quiet,” exploring his transcendentalist approach to cuisine and Stupak celebrates the deepest traditions of Mexican cuisine.
France may have spurred the culinary revolution of nouvelle cuisine, but Alexandre Gauthier is leading a pack of today’s young French chefs, proving the country still has their finger on the pulse of innovation. Join Gauthier on the Main Stage for a look into the theories and techniques behind the cuisine of his La Grenouillère, a place of continuous experimentation and boundless creativity. Discover the uninhibited, visionary side of French cuisine.
Look closely, and you can see a diamond sparkling through the haze of cityscape—Chef Elizabeth Falkner’s latest restaurant project Krescendo. With a new focus on Italian (and skills that won her this year’s Classic Italian division of the Pizza World Championship) and a new home in Brooklyn, this visionary chef embraces the city grit around her. In her Main Stage Demonstration, Falkner will explore urban surroundings as a source of creativity.
The StarChefs.com International Chefs Congress is one of a kind, and it’s back for a seventh year. StarChefs.com presents its three-day, industry-only culinary symposium, gathering more than 100 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers who’ll present the latest techniques and culinary concepts to their peers. September 30 to October 2, you'll have the opportunity to watch Main Stage Demonstrations on current industry topics, all gathered under the umbrella of this year’s ICC theme: Origins and Frontiers: The Archaeology of Modern Cuisine.
Chef Josean Alija is among the young vanguard, pushing Spain’s boundaries even further into the “new frontier,” as the evolution of cuisine continues to venture into the unexpected. On the Main Stage, he combines a purist style—focused on simple aromas, textures, and flavors—with an exploration of nature’s products. By interpreting and adapting to nature, Alija distills the essence of his dishes, creating a modern approach completely his own.
Tucked on the Western border of South America, Peru is as much a wonderland of Amazonian product and rich and mixed culinary heritage as it is a nation developing its own distinct modern techniques. On the Main Stage, Chef Virgilio Martinez will showcase that bounty, along with the skills that have earned him top accolades in Lima restaurants and at his new London restaurant, Lima. Join Martinez as he explores the wild products and storied cultures that are helping to bring Peru’s cuisine to the forefront of modern gastronomy.
 
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