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-- Menu Participating Chefs Class Schedule Info & Directions Sponsors & Partners Menu Cook with 30 of the world’s most renowned chefs On Saturday and Sunday, April 16–17, 2016, passionate food-lovers enjoyed an intimate weekend of hands-on master classes, cooking and conversation with more than 30 of the culinary industry’s most celebrated talents; for two days of sensory adventure. Join us in 2017 to cook, taste, laugh, and learn from some of the world’s culinary giants, making memories that will last a lifetime. 2016 participating chefs included: NYCE January 21, 2016 Intro No Comments Read more Acqua Panna url Anna Furman March 31, 2016 sponsor No Comments Read more Banfi url NYCE March 15, 2016 sponsor No Comments Read more Bantam Bagels url Anna Furman April 11, 2016 sponsor No Comments Read more Chefworks url Anna Furman April 11, 2016 sponsor No Comments Read more Dexter url Anna Furman April 11, 2016 sponsor No Comments Read more Excelsior url NYCE March 15, 2016 sponsor No Comments Read more Grandaisy url Anna Furman April 11, 2016 sponsor No Comments Read more Gus url Anna Furman March 21, 2016 sponsor No Comments Read more isi url Anna Furman April 4, 2016 sponsor No Comments Read more La Colombe url Anna Furman April 11, 2016 sponsor No Comments Read more Mario by Mary url Anna Furman April 11, 2016 sponsor No Comments Read more Einat Admony Einat Admony is chef and owner of Balaboosta, Bar Bolonat, Combina, and the Taïm restaurants in New York City and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. A native of Israel, Einat currently lives in Brooklyn with her husband, Stefan Nafziger, and their two young children, Liam and Mika. NYCE January 20, 2016 chef No Comments Read more Alessandra Altieri As director and pastry chef of Thomas Keller’s Bouchon Bakery, Alessandra Altieri oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide. She first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se and was promoted to pastry chef for Bouchon Bakery at Time Warner Center. Following that, she was the opening pastry chef for Bouchon Bakery at Rockefeller Center and became its general manager two years later. Alessandra attended culinary school at The Restaurant School at Walnut Hill College of Philadelphia, where she earned an associates degree in pastry arts. Anna Furman February 18, 2016 chef No Comments Read more Dan Barber Dan Barber is chef and co-owner of Blue Hill, in New York City, and Blue Hill at Stone Barns, located within the nonprofit Stone Barns Center for Food and Agriculture. He is the author of The Third Plate: Field Notes on the Future of Food, and his opinions on food and agriculture policy have appeared in the New York Times and many other publications. Dan, an ICC alumni, has received multiple James Beard Awards, including “Best Chef: New York City” in 2006 and the “Outstanding Chef” in 2009. Also in 2009, he was named one of Time magazine’s 100 most influential people in the world. Anna Furman January 29, 2016 chef No Comments Read more Mixed Greens url Anna Furman April 13, 2016 sponsor No Comments Read more Murray’s url Anna Furman April 11, 2016 sponsor No Comments Read more Nounos url Anna Furman March 21, 2016 sponsor No Comments Read more Pat LaFrieda url NYCE March 15, 2016 sponsor No Comments Read more Sorbabes url Anna Furman April 11, 2016 sponsor No Comments Read more Jonathan Benno Chef of the modern Italian Lincoln Ristorante, Jonathan Benno is meticulous by nature and precise by training, having worked in the nation’s fi nest kitchens: as chef de cuisine at Per Se for six years, sous chef at Craft, and sous chef at The French Laundry. With technique grounded in artisanal practices and processes, Jonathan sources the best local ingredients at Lincoln Ristorante and prepares them with authentic Italian methods and spirit. His work has been recognized by top publications, including “Best New Restaurant in America” by GQ in 2011 and “Best New Restaurants of 2011” by Esquire. Anna Furman January 29, 2016 chef No Comments Read more Jonathan Bethony Jonathan Bethony , baker at Blue Hill at Stone Barns, led Washington State University’s Bread Lab from its inception. Several baking-related jobs followed his graduation from the acclaimed San Francisco Baking Institute. He then began developing artisan bread programs for area bakeries, including Good Earth Natural Foods in Marin County, where he strove to produce the highest quality products using local and organic ingredients while employing time-honored processing techniques. This journey led Jonathan to the doorstep of the famous Craig Ponsford, who introduced him to the latest and greatest trends in whole-grain milling and baking. Anna Furman April 8, 2016 chef No Comments Read more Richard Capizzi Pastry chef Richard Capizzi has derived his cooking philosophy and enhanced his skills during the time he spent with some of the world’s most renowned chefs, from Thomas Keller to Jean-Louis Palladin and Pascal Brunstein. Richard has had stints at acclaimed restaurants such as The Russian Tea Room, Mondrian Pastry, The Chocolate Loft/Garrison Confections, Per Se, Bouchon Bakery and most recently, Lincoln Ristorante. He has received many accolades, including the Société Culinaire Philanthropique’s Award for Exceptional Taste at the 14th Annual U.S. Pastry Competition. He was the youngest and the first pastry chef ever to sweep the entire competition. Dessert Professional named Richard one of the top 10 best pastry chefs in 2009. Anna Furman April 8, 2016 chef No Comments Read more Cesare Casella Cesare Casella is Dean of Italian Studies at the International Culinary Center and Chief of the Department of Nourishment Arts at the Center for Discovery. Chef Cesare also consults and creates artisanal Italian-style salumi in the United States and is the Founder of Republic of Beans, Inc. specializing in imported Italian heirloom products. Cesare was previously the owner and executive chef of Salumeria Rosi in New York City. Anna Furman March 1, 2016 chef No Comments Read more Chung Chow Chung Chow , chef de cuisine at Noreetuh, is classically trained in French technique and has spent a majority of his career with the Thomas Keller Restaurant Group in both casual and fine dining operations, first at Bouchon Bistro in Yountville, CA, and later at Per Se in New York. After spending three years as a sous chef, Chung left to help Jonathan Benno open Lincoln Ristorante at Lincoln Center. Born in Hong Kong and raised in Honolulu, Chung takes a personal interest in the cuisines and cultures of East Asia and the Pacific Rim, and it’s evident in the menu at Noreetuh. NYCE February 9, 2016 chef No Comments Read more Suzanne Cupps Suzanne Cupps is chef de cuisine at Untitled and Studio Cafe, both in the Whitney Museum of American Art. Born and raised in Aiken, SC, Suzanne was exposed to the concept of farm to table at an early age while spending summers on her grandfather’s farm. After graduating from the Institute of Culinary Education in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern, and later went on to hone her skills at Anita Lo’s restaurant, Annisa. In 2011, Suzanne returned to Gramercy Tavern as a line cook, and she most recently held the position of Tavern sous chef. Anna Furman March 23, 2016 chef No Comments Read more Ricky Estrellado As a young man, Ricky Estrellado worked for Grand Air Caterers, preparing meals for a diverse clientele, including Malaysian Airlines and United Airlines. His passion for cooking drew him from his home in the Philippines to attend culinary school in New York. After graduating first in his class at the New York Restaurant School in 1994, following a brief stint at Montrachet in Tribeca, Drew Nieporent asked Ricky to join his team at Nobu, where he quickly worked his way from prep cook...