With the theme "Cook Your Culture: the techniques, knowledge, and flavors that define you," this year's International Chef's Congress by StarChefs, which took place from 22 to 24 October in New York City, attracted more than 1,600 chefs from around the globe.
At the 12th Annual StarChefs Congress, culture was explored in many shapes and forms, from how it has influenced a chef who has “staged” or worked in a different country and brought the culture back to his own kitchen, to chefs who emigrate and bring a taste of their own culture to a new country. This “culture” often becomes a part of the chef’s identity, using local ingredients with new technique and incorporating ingredients and wines from another culture in their home restaurant.
The conference explored the influences of many countries from the Philippines to France, Italy to Sweden, from the kitchens of chef’s grandmothers to the influence of Michelin Star mentors. This was the spirit of the event, with seminars, culinary demonstrations, pop-up kitchens and an elaborate marketplace where sponsors could showcase their products.
Seafood was the star of the show this year, all from the South Pacific region, and all with a strong focus on sustainability.
Here are five of the seafood recipes prepared by guest StarChefs using the sponsors’ products:
