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SATURDAY, OCTOBER 3

TIME CHEF CLASS
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Morning Sessions
9am–12:15pm Amy Scherber Five Great Breads From One Simple Dough
10am–12:15pm Marcus Samuelsson The New American Table
10am–12:15pm Bill Telepan Fall Classics
10am–12:15pm David Pasternack Salt-Baked Branzino
10am–12:15pm Alain Sailhac French Mediterranean Cuisine
10am–12:15pm Paul Liebrandt Working With the Flavors of Autumn
10am–12:15pm Jean-Georges Vongerichten New York With New York Ingredients
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Lunch Speaker Q&A Series
12:45–1:45pm Ken Friedman
12:45–1:45pm Sirio Maccioni  
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Afternoon Sessions
2:15–4:30pm Zak Pelaccio Flavors of Malaysia
2:15–4:30pm Alain Allegretti Brandades
2:15–4:30pm Christopher Lee New Twists on Aureole's Classics
2:15–4:30pm Scott Conant Modern Italian Cuisine
2:15–4:30pm Michael Psilakis Octopus Demystified
2:15–4:30pm Jacques Pépin Ballotine of Chicken
2:15–4:30pm David Bouley Cooking With David Bouley
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SUNDAY, OCTOBER 4

TIME CHEF CLASS
shim
Morning Sessions
9am–12:15pm Karen Bornarth & Roger Gural Viennoiseries
10am–12:15pm Alexandra Guarnaschelli Seasonal Greenmarket Plates
10am–12:15pm Jacques Torres Chocolate Creations
10am–12:15pm André Soltner Classic French Cooking
10am–12:15pm David Waltuck Holiday Dinner
10am–12:15pm Alfred Portale Classic Gotham Starters
10am–12:15pm April Bloomfield PORK
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Lunch Speaker Q&A Series
12:45–1:45pm Joe Bastianich
12:45–1:45pm Dan Barber  
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Afternoon Sessions
2:15–4:30pm Cesare Casella Riso, Risotto and Company
2:15–5:15pm Ariane Daguin Cassoulet
2:15–4:30pm Melissa Murphy Classic American Desserts
2:15–4:30pm Morimoto Sushi
2:15–4:30pm Jonathan Benno Lobster: From Claw to Tail
2:15–4:30pm Nils Norén and Dave Arnold Latest Food and Cocktail Innovations From The French Culinary Institute
2:15–4:30pm Michael White Pasta With Michael White
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