Every year StarChefs.com hosts it most grandiose event, the International Chefs Congress and this year’s 6th Annual celebration was held at the Park Avenue Armory in New York City. For three days, more than 80 of the world’s most influential and innovative chefs, mixologists, and sommeliers gathered at this culinary symposium to celebrate, learn, and present the latest technologies and concepts to hit the culinary world. Participating industry professionals were invited to partake in an extensive trade show, cooking demonstrations, and other informative seminars that discussed all things food and drink.
To kickoff the 3-day conference, Star Chefs held a cocktail reception at the Grand Hyatt New York on its first night. The reception brought together some of the country’s greatest talents for a small walk-around tasting. Red Rooster Harlem was present featuring the potent “10-51″ cocktail made from a Fig-Infused Highland Park Scotch Whiskey, Port, and lemon juice. Some of the delectable dishes included Missy Robin’s Citrus-cured Sardines, Chef Michael Lomonaco’s Spice-Roasted Cervena Venison Chops, and Grand Hyatt’s Chef Christian Ragano’s Shrimp and Grits and Pistachio and Mint-Crusted Lamb. The night concluded with the presentation of the Star Chef’s awards, with Chef Daniel Boulud as recipient of the year’s Community Service award.
During the following two days, the International Chefs Congress took place in the Park Avenue Armory where dozens of industry professionals and vendors gathered to offer samples and get the word out about their innovative products. Various chefs offered demonstrations and held book signings for recently-released books.
Star Chef’s International Chefs Congress is definitely an event that greatly looked forward to within the culinary world, and this year’s was no different. For more information about Star Chefs and the ICC, visit their website here.
Check out our photos below of the ICC’s reception at the Grand Hyatt as well as the conference at the Park Avenue Armory. For more photos and updates on events, follow me on Twitter (@MarcusCooks).
Photos: Cyndi Amaya