Pierre Hermé and his assistant teaching his first workshop Day 2 of StarChefs ICC 2011 was essentially Pierre Hermé (link to his company store) day on my agenda. Despite the fact that there was a cocktail/mixology class at the same time of his workshop, nothing can replace my undying love for Monsieur Pierre Hermé’s divine pastries and legendary macarons. Seriously, if you ever go to Paris you must go to any of his boutiques (especially on rue de Vaugirard in the 15th Arrondissement) and buy his macarons and pastries. Anyway, at StarChefs ICC we’re fortunate to see the master present..
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Judges (Ron Paparocki, Pierre Herme, Michael Laiskonis, Elizabeth Falkner) and Pre-Desserts from Day 1 of ICC’s Pastry Competition Day 1 of StarChefs ICC 2011 was really a busy, quasi-hectic day as people are beginning to settle in to the rhythms of this three-day long event. My first morning at StarChefs International Chefs Congress (ICC) was to observe the intensive work of 200 pastry chefs around the United States (and a female pastry chef from Denmark) to crank out their pre-dessert for the 2nd Annual Pastry Competition. Only 10 can go to the next round. (more…)
The third and final day for StarChefs.com’s International Culinary Congress has arrived and after speaking to several chefs and attendees who were there that morning, they were exhausted not just because it is 10 AM, it’s because of the parties they went to the night before that went into the wee hours of the morning. Chef Mendes, oils to sip, and the dishes he demonstrated Since I wanted to save my energy from going workshop to workshop, I attended one that is co-hosted by Aldea‘s Chef/Owner George Mendes and the president/CEO of a Spanish olive oil company. The idea is..
Day 2 of StarChefs.com International Culinary Congress (ICC) was another food-filled day – information-wise and the actual eating of food. As every day of those three days of ICC, it starts early around 8:30 AM. Thank goodness for Nespresso to provide the caffeine that I personally think every sponsor and attendee needed. The morning kicked off by continuing to round 2 of the 1st Annual Pastry Competition, all about plated desserts. I didn’t stay too long since I attended Executive Chef Dan Hunter of Royal Mail in Dunkeld, Australia‘s workshop. Executive Chef Dan Hunter and his demo’d dish Hunter is..