international-chefs-congress

The dish that changed the culinary world, Michel Bras' Gargouillou (Megan Swann, Courtesy StarChefs) Nicolas Blouin's winning
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
Pastry buff that I am, I was well pleased with what the peeps at StarChefs.com had in store at The International Chefs Congress.
The StarChefs.com International Chefs Congress continues to educate, inspire, satisfy and push the boundaries of an industry known for its distaste of boundaries.
What do you get when you have Pierre Hermé, Massimo Bottura, Andoni Luis Aduriz, Grant Achatz, Jeffrey Steingarten, Elizabeth Falkner and Johnny Iuzzini all under the same roof? The StarChefs International Chefs Congress.
It's that time of year again, when StarChefs.com holds its International Chefs Congress, bringing some of the world's most formidable culinary minds to New York City.
Day three of StarChefs.com's International Chefs Congress kicked off with the finalists of the International Pastry Competition
Blue Hill at Stone Barns Executive Pastry Chef, Alex Grunert looks on. (Photo by Regina Varolli) My favorite was the Australian
The small plastic contraption is spring-loaded, and two little tabs with powder cocoa on them are at the catapult end, spaced roughly as far apart as a person's nostrils.
From Europe, Albert Adria of elBulli fame is making the trek to NYC, as is Tom Aikens of Tom Aikens Restaurant in London.