Chef's Blog

November 9, 2017

Notes from the International Chefs’ Congress

from Chef Mary Locke

I had the opportunity to attend the 2017 International Chefs’ Congress in Brooklyn, New York, last weekend and I have to say— what a convergence of talent!

There were so many highlights over the 3-day conference:
* Chef José Andrés singing happy birthday to Albert Adrià.
* Chef Alvin Cailan claiming ceviche for the Philippines.
* Chef Vivian Howard stuffing a pig’s appendix.
* The distinctive scent of chitterlings emanating from Chef Edouardo Jordan’s workshop.
* Sipping a Jameson Black Barrel hibiscus infused cocktail from Dead Rabbit’s famous mixologist Jillian Vose.
* Listening to Chef Pierre Herme talk about building a premium dessert empire.
* Chef Elizabeth Faulkner building a sensory cave with bottled scents she crafted based on her time in Switzerland learning Gruyere cheese making.

All so fascinating.

Our own Minor’s booth was filled with three recent Rising Star award winners who brought their talents from as far away as southern California and Colorado. Chef Isa Fabro (Los Angeles, CA)— of growing notoriety for her transcendental pastries— delighted attendees with a dish she calls the Bicol Express. It was a flavorful, spicy Filipino stew featuring tender beef, shrimp paste, onions, tomato, and garlic. A shot of Maggi Spicy Seasoning provided extra umami and that signature heat that the dining cars of trains running along the Bicol region of the Philippines are known for.

Chef Ty Leon, Executive Chef of Mizuna (Denver, CO) made three tastings featuring Minor’s new Classical Reductions Chicken Stock Reduction: cavatelli marsala, braised pheasant leg hand pies, and a knock-your-socks off butterbeer made with cocoa butter, cinnamon and butterscotch.

Last but certainly not least, our new friend Chef Bo Porytko from aptly named Rebel Restaurant brought a new spin to two classic dishes. Another Rising Star from the Denver area, Chef Bo served duck aspic with a hint of Minor’s Herb de Provence, which he nestled in a flaky pie crust infused with Roasted Garlic Flavor Concentrate. He also served an incredible pork carpaccio rubbed with Minor’s Bacon Base and dressed with a vinaigrette of hibiscus, honey & Fire Roasted Jalapeño.

Needless to say our booth was flocked for three days with attendees looking to try these delicious creations. A special thanks to Chefs Bo Porytko, Ty Leon, and Isa Fabro for sharing their creativity and demonstrating the versatility of our Minor’s products.

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