SATURDAY, OCTOBER 3
|
| TIME |
CHEF |
CLASS |
 |
| 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 |
|
| Lunch Speaker Q&A Series |
| 12:45–1:45pm |
Ken Friedman |
|
|
| 12:45–1:45pm |
Sirio Maccioni |
|
|
| 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 |
|
SUNDAY, OCTOBER 4
|
| TIME |
CHEF |
CLASS |
|
| 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 |
|
| Lunch Speaker Q&A Series |
| 12:45–1:45pm |
Joe Bastianich |
|
|
| 12:45–1:45pm |
Dan Barber |
|
|
| 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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