At Star Chefs Symposium, No Outsiders Allowed

Knows how to treat both a lamb and a lady.
Knows how to treat both a lamb and a lady. Photo: Patrick McMullan

The Star Chefs International Chefs Congress starts this weekend at the Park Avenue Armory — take that, Fashion Week! Admission is limited to industry types, but that umbrella is large and covers everyone from chefs and bartenders to purveyors and publicists. It’s worth looking into your eligibility (or finding a way to sneak in) just to witness Paul Liebrandt teach “Voulez-vous Sous Vide Avec Moi (Ce Soir)?” on Sunday afternoon. The focus is lamb, which the course description ensures Liebrandt “will approach from various angles.” But the symposium is also a chance to meet some global toques. Heston Blumenthal of England’s The Fat Duck will deliver the keynote address about inspired cooking; Marco Pierre White is on board to ponder the role of chef (in a panel that includes Anthony Bourdain and Michael Ruhlman); and, as further testament to the popularity of sous-vide, Michelin-starred Spanish chef Joan Roca will demonstrate the technique on Monday. Start prepping your chef disguise now. International Chefs Congress 2008 [Official site]

Related: ‘Sous Vide’ — Do Try This at Home!