14 Emerging Ingredients From StarChefs ICC 2018 Roundtable
The 2018 StarChefs International Chefs Congress (ICC) panel hosted by Symrise brought together an influential group of creative minds concurrently steeped in tradition and setting trends.
Onions Gain Respect at StarChefs ICC 2018
Symrise In-sight
Here at Symrise, we've never taken onions for granted. But at the 2018 StarChefs International Chefs Congress (ICC), five chefs applied the theme Cooking with Respect: Better People, Better Food to the humble allium. At Congress Eats Respect the Onion, each chef presented a dish that helps us redefine what respect means when it comes to handling and showcasing even the most humble of ingredients.
Cocktail Trends Floating on the Top at StarChefs ICC 2018
Symrise In-sight
Mixologists weren’t going to let sweet and savory eats take the spotlight for too long at the StarChefs International Culinary Conference (ICC). And while the conference theme Cooking with Respect: Better People, Better Food lent an overall whole-foods lean to all things edible, when it came to cocktails? Creativity helped push boundaries with mixing a little old, a little new, and a lot from all over the world.
The Desserts of The Earth at the 2018 StarChefs ICC
Symrise In-sight
From dish descriptions alone, it would have been hard to identify some of the desserts at the 2018 StarChefs International Chefs Congress. Keeping in line with the theme Cooking with Respect: Better People, Better Food, many plates on display illustrated chefs’ collective desire to reduce food waste and honor non-meat ingredients in ways above and beyond just passable vegetarian entrees.
More Than Mushrooms, More Than Meat: Savory Flavors Compound at StarChefs ICC
Symrise In-sight
It’s been over thirty years since one Wendy’s commercial launched the catchphrase “where’s the beef?” out to dinner tables nationwide. But at the 2018 StarChefs International Chefs Congress (ICC) in Greenpoint, Brooklyn, chefs let meat-reduced dishes shine without skimping on flavor. Using mushrooms to add umami was seen broadly across the Congress. But chefs didn’t stop there. Employing multiple techniques on earth-forward ingredients and compounding warm spices helped amplify all dishes, no matter the meat component.
The Next Big Thing in Flavor: Fermented, Foul, and Funky at StarChefs ICC
Symrise In-sight
Chef Naomi Pomeroy said it right at the Starchefs International Chefs Conference (ICC) panel hosted by Symrise: “I'm guessing the next thing Americans are going to be comfortable with is funk.”
A Tale of Two Zero-Waste Events at StarChefs ICC
Symrise In-sight
If the Starchefs International Chefs Congress (ICC) theme Cooking With Respect: Better Ingredients, Better Food had anything to say about it, the future of food is good to be about utilizing every scrap of an ingredient so that no flavor is left behind.
Discussing Next-Generation Mexican-American Cuisine with Jonathan Zaragoza at StarChefs ICC
Symrise In-sight
“Next-generation immigrant cuisine is the reason to dine out in America today,” said Starchefs’ Eddie Gonzalez in the Trends Report video at StarChefs International Chefs Congress (ICC) opening address. “Immigrants and the children of immigrants are raising fine-dining training to marshal and hold the power of authenticity in their cooking. .... That sense of ownership is powerful.”
