Dynamic List Of Celebrity Chefs To Participate In Culinary Demonstration Theater At International Restaurant & Foodservice Show

Chefs from Nobu, Batali & Bastianich Hospitality Group, Paige Hospitality Group, Fairway Market, Chopped, Hell's Kitchen, and more

NEW YORK, NY, March 3, 2016 - Attendees to next week's International Restaurant & Foodservice Show of New York will have an opportunity to see several dynamic celebrity chefs in livecooking demonstrations where the audience will have a chance taste some exciting new foods. The Culinary Demonstration Theater offers an educational, interactive, and entertaining area for restaurant and foodservice professionals who want to stay abreast of what's hot in the food world during the Show taking place at the Jacob Javits Convention Center, March 6-8, 2016.
 
"We are thrilled to be hosting celebrity chefs from Top Chef, Food Network's CHOPPED, Gordon Ramsay's Hell's Kitchen, and those who work at some of the great restaurants and foodservice establishments in New York including Nobu, The Chester, Ainsworth Midtown, Del Posto, Fairway Market, Mulberry St. Café and others who will present culinary demonstrations using the freshest and most exciting menu items," said Ron Mathews, Vice President, Restaurant and Foodservice Events Portfolio. "Topped with award presentations to Drew Nieporent and Sara Moulton, who will sit down for a one on one interviews with Certified Master Chef Ferdinand Metz; it's certainly going to be a must attend featured area at this year's show." 
 
The following is the line-up of culinary demonstrations scheduled for the Culinary Demonstration Theater:
 
Sunday, March 6
  • Chef Stephen Yen (11:00 - 11:45 am), is the Corporate Executive Chef for Paige Hospitality Group (The Chester, The Ainsworth, Ainsworth Park, Ainsworth Midtown, Ainsworth Hoboken, Ainsworth Las Vegas, South Hampton Social Club, 121 Fulton). He previously worked and trained at Iron Chef Morimoto's restaurant and at Catch, a restaurant by Top Chef season 3 winner, Hugh Huynh. Chef Stephen will be demonstrating The Ainsworth "Hanger Tacos" - Asian style marinated hanger steak, pickled jalapeños, kewpie mayo, grated parmesan cheese served on a corn tortilla.
  • Chef Justin MacNeil (12:00 - 12:45 pm), is the pastry chef of Del Posto on Manhattan's West Side. MacNeil previously worked at Craftsteak and the Dutch and Craft and will be demonstrating Torta barozzi with whipped lemon mascarpone, coffee gelato and almond brittle. 
  • Celebrity Chef Anton Testino (1:00 - 1:45 pm) attended the Culinary Institute of America (C.I.A) and has appeared on the Food Network's CHOPPED and Gordon Ramsay's Hell's Kitchen. He opened two of his own restaurants - Mulberry St Café and Axton's. 
  • NEW Rapid Fire Challenge: Appetizer Edition (3:00-4:00pm): After thousands of on-line votes three chefs were selected to demonstrate their dish and provide samples for the judges and the audience. Each dish will feature a local ingredient. Participating chefs will be Cheffe Colette from The Inn Spot on the Bay, Manjit Manohar from The Pierre Hotel, and Vincenzo Garofalo from Le Cirque. Judges will include John Doherty, chef and owner of the Black Barn Restaurant, David Garcelon, Director of Culinary at the Waldorf Astoria, and Jason Hicks, chef and owner of Jones Wood Foundry, The Shakespeare, and The Peacock. The event is sponsored by New York Food Review.
Monday, March 7
  • Discussion on Tipping and Its Effect on the Industry (10:00-11:30am) Marc Murphy, Chef & Owner Benchmarc Restaurants (Landmarc & Ditch Plains) and Benchmarc Events, Amanda Cohen of Dirt Candy, Felice Ekelman of Jackson Lewis, and Melissa Fleischut, President and CEO of the NYS Restaurant Association will discuss where the industry is heading on tipping and what options operators have in the current regulatory environment.
  • The Beacon Award Presentation to Celebrity Chef Sara Moulton, (12:30 to 1:30 pm).       Sara is a nationally recognized chef, television host, author and educator who will receive the Beacon Award for her strides in advancing the path for women in the industry during her illustrious 30-year career. She will demonstrate New York State Salad with warm bacon dressing, a poached egg and smoked salmon and will giveaway copies of her new book to the first 100 attendees.
  • The Torch Award Presentation to Drew Nieporent, (2:00 - 3:00 pm). Drew, one of America's most respected and celebrated restaurateurs, and founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, and others will be the first New Yorker to receive the TORCH Award. The presentation will include a conversation with Certified Master Chef Ferdinand Metz and demonstration by Chef Ricky Estrellado of Nobu.
Tuesday, March 8
  • Chef Barret Beyer, (11:30 am - 12:15 pm) a competitor on Hell's Kitchen Season 11, graduated from Long Island's Prestigious Culinary Academy, and worked on the Food Network's Series CHOPPED, as well as with Hell's Kitchen Alum Chef Kevin Cottle and Chef Nilka, and faced off against Food Networks Chef Robert Irvine. Chef Beyer also works for a number of charitable causes. 
  • Vincent Olivieri (12:30 - 1:30), is the Chef de Cuisine at Fairway Café and Steakhouse for Fairway Markets. Chef Vincent will be demonstrating Mini Crab Cakes with a Grilled Corn Relish and Spicy Remoulade, a recipe that showcases some of the wonderful items that Fairway Market offers and a mix of the traditional dishes as well as avant-garde and imported items that characterize their menu. Whether shopping at the markets or ordering through a member of the catering team customers get the best items available. For  information on Fairway Market Catering, visit www.fairwaymarket.com, contact Jessica Snyder, Jessica.snyder@fairwaymarket.com.
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  • Fritz Sonnenschmidt, Certified Master Chef, (2:00 - 2:45 pm) author/editor of The Professional Art of Garde Manger, Chairman of the American Academy of Chefs and AAC Hall of Fame Member, Culinary Olympics Gold Medalist, a television personality, and former Culinary Dean at the Culinary Institute of America and Executive Chef at the Sheraton Hotel in NYC will be demonstrating Café Scallops Curry and Grilled watermelon with piquant orange and mint sauce. 
About the International Restaurant & Foodservice Show of New York
The 23rd Annual event will be held Sunday, March 6 - Tuesday, March 8, 2016 at the Jacob K. Javits Convention Center in New York City. The show will bring together thousands of foodservice, restaurant and hospitality professionals from New York State, and will feature more than 480+ leading vendors, accompanying the Ferdinand Metz Foodservice Forum education sessions and buzz building special events. The show is owned and produced by Urban Expositions, and sponsored by the New York State Restaurant Association, a member of the National Restaurant Association. For more information on exhibiting or attending, visit the official Show website at www.internationalrestaurantny.com
 
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