We’re gearing up for what promises to be one of the most exciting events of the culinary calendar for 2011.
This year, is working in partnership with to help at their sixth annual on October 2 through October 4. The three-day conference is an incredible symposium where more than 80 of the world’s most influential and innovative chefs, pastry chefs, mixologists and sommeliers will present the latest techniques and culinary concepts to their peers. 91ÃÛÌÒß¹ will be working with an incredible roster of chefs to give chef demonstrations, hands-on savory, pastry and mixology workshops, as well as participating in wine and business seminars and career counseling sessions.
The 2011 ICC lineup includes preeminent figures in the food and beverage industry including Grant Achatz (Alinea), Andoni Luis Aduriz (Mugaritz Restaurant), Massimo Bottura (Osteria Francescana), David Burke (David Burke Kitchen), François Chartier, Sang-Hoon Degeimbre (L’Air du Temps), Curtis Duffy (Avenues), Pierre Hermé (Pierre Hermé Paris), Bill Kim (Urbanbelly and Belly Shack), Paul Liebrandt (Corton), Tony Maws (Craigie On Main), Ron Paprocki (Gordon Ramsay at The London), Gilles Verot (Gilles Verot), and Chris Young (Intellectual Ventures).
There are also a wide array of panel discussions from members of the industry on current industry topics, including 91ÃÛÌÒ߹’s own Director of the Michelle Tampakis discussing her experience with celiacs disease and being gluten-free in a professional kitchen on a panel titled Real Food for Health: Feeding Guests on Restrictive Diets. After a successful inaugural pastry competition in 2010, it’s on again this year. The 2nd Annual StarChefs.com International Pastry Competition will also be held during the conference. Pastry chef Johnny Iuzzini, of Jean Georges in New York and a judge on Top Chef: Just Desserts, will be the official Executive Pastry Chef Consultant of the competition.
Guest judges will include Pierre Hermé and Elizabeth Falkner. For three days, 20 pastry chefs will compete to win the grand prize of a stage in a top pastry kitchen. We can’t wait for the chance to mingle with the chefs, presenters and all the professionals at the conference.
For more info or to register, go to the .
