The 4th annual Starchefs International Chefs Congress took place last week in NYC. Once again, it has proven to be a fountainhead of creativity for chefs, mixologists, and industry professionals. I could wax on at great length about the ideas and inspiration presented there, but instead, I'll let you see for yourself.
Richard Blais Workshop: Breakfast, in B Minor
smoked corned beef hash sausage, buckwheat pancakes, whipped maple, iced coffee, brown butter.
David Bouley Paris to Tokyo: French Cuisine, Japanese Techniques
miso black cod, black onion powder
Yoshihiro Murata The Quest for Umami
Modern kaiseki; an homage to autumn.
vegetables with kuzu jelly and aromatic kombu dashi.
April Bloomfield Pig, Pig, Pig
slow poached St-Canut suckling pork belly, onion puree, deep-fried garlic confit, fried pig ears, puffed skin.
Pierre Gagnaire Creativity a la Minute
Le maitre de Cuisine takes on a mystery basket of American ingredients. He prepares 3 dishes plus 3 alter-dishes from leftover components.
top: duck and shrimp sauteed in duck fat, teardrop tomatoes. alter-dish: langoustine bouillion, kale, beet and asian pear puree, micro-greens butter. bottom: almond and toasted flour crumble, salmon belly, scallions, pequeno cucumbers, fresh dates, thyme, honey.
Johnny Iuzzini, Sam Mason, Alex Stupak Three Men and a Dessert
Actually, three men and three desserts.
top: Alex Stupak's "Apple Pie" (sauteed apple mosaic tiles, pecan shards, whipped cider, vanilla ice cream with liquid caramel center. bottom: Sam Mason's "Jello Shot" (bbq sauce-infused whisky, watermelon) missing: Johnny Iuzzini's "Dirt Pot" (chocolate pudding, soil, and agar noodle 'gummi worms')
Jose Andres American Cuisine Through a Spanish Lens
"Tom Collins" carbonated spheres
Masaharu Morimoto Hook, Line, and Sinker
raw fluke, cooked eel
Rohini Dey and Maneet Chauhan The Deal with Fusion
India meets Latin-America
Tandoori Skirt Steak, sauteed spinach, fried plantains
Juan Mari Arzak Techniques From Arzak Laboratory
top: seared tuna with blackened tuna skin emulsion. bottom: "Lunar Rock" orange, passionfruit, milk chocolate, black sesame, red wine. Last picture shows the dish glowing on a custom LED-lighted plate.
Sean Brock Getting Down with Lowcountry Cuisine
top: "the garden" bottom: "hoppin' john"
Rick Tramonto The Birth of Modern American Cuisine
lavender lamb loin with toasted almond espuma and chocolate-red wine sauce
Nils Noren and Dave Arnold High-Tech Delicious
Mokume-Gane fish and lamb, pumpernickel ice cream, curried apple and fennel
The descriptions of the dishes are from memory (which sometimes fails me). I would appreciate any corrections/clarifications.
For a day-by-day wrap up, go to starchefs.com
For more photos and descriptions, check out docsconz's blog. John photographed everything.