International Chef's Conference/Origins and Frontiers: The Archaeology of Modern Cuisine

September 11, 2012

Photo: Warren Bobrow, Leica M8

The International Chef's Congress is coming up in NYC.  This yearly event attracts superstars and hard working cooks from around the globe. 

This year I have been graciously awarded a press pass.  Although I like to write about food, my participation will be mostly liquid in nature. 

Star Chefs is including a cocktailian splendor this year, my friend Gary Regan will be in attendance along with Dave Wondrich- who I met in New Orleans during Tales of the Cocktail and Dave Arnold who is one of the pre-eminent mad scientists at the bar. 

Thrilling for me, to say the very least.

Starchefs: Front of house volunteers needed for ICC!
StarChefs is looking for front of the house volunteers for our 7th Int’l Chefs Congress!

We especially need volunteers for activities like helping with registration, greeting guests, ushering at the main stage, pouring wine, and assisting in mixology classes. On top of interacting with some of the world’s top culinary talent, if you volunteer for two days, you’ll earn a complementary pass for one day of the conference!

Media Contact:
Laura Mathews
212-966-3775 ext 103
Origins and Frontiers: The Archaeology of Modern Cuisine at the 7th Annual International Chefs Congress
New York, NY (July 27, 2012) Chefs and restaurant pros across the country and beyond are getting ready for the most thrilling industry food event of the year: the 7th Annual International Chefs Congress, September 30 to October 2 at the Park Avenue Armory.
From history-plundering menus and heirloom archeology to progressive technologies and boundary-breaking culinary concepts, has tracked an industry-wide embrace of the history and horizons of food and drink. And for its seventh year, ICC will celebrate this phenomenon, with three days programming that showcases the creative searching and innovating that connect the industry’s earliest roots to its wildest imaginations—its origins and its frontiers.
Joining us to lead the conversation will be 90 of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers—including Josean Alija, Mario Batali, John Besh, Sean Brock, Mathias Dahlgren, Elizabeth Falkner, Masaharu Morimoto, Seamus Mullen, Gary Regan, Andy Ricker, Marcus Samuelsson and Dave Wondrich —all gathered to contemplate the conscious culinary evolution we call Origins and Frontiers: The Archaeology of Modern Cuisine.
Industry-only tickets are available at:, and press passes are available upon completion and approval of the Media Credentials Form.
About™, the magazine for culinary insiders, has been serving the restaurant industry since 1995.’s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their career challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists,’s Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry.™ features more than 30,000 published pages of original, chef-focused culinary content, and generates traffic of over 30 million hits a month.