A Call To Community At ICC

The 7th Annual StarChefs.com International Chefs Congress isn't just three days of unmitigated culinary splendor. It's about showcasing the power of the culinary industry to influence social change. Because behind every finished plate, there's an industry at work-people, products, and policies deeply rooted to the environment and economy around them. And at ICC, we'll not only endeavor to honor that passion, we're going to continue the conversation with programming geared toward industry responsibility.

-The business seminar Opening Restaurants for Change features Marcus Samuelsson, John Besh, Sat Bains, and Richard Grausman and will address exactly how a restaurant can positively influence the community it lives in.

-Tomatoland Author Barry Estabrook, Activist Gerardo Reyes, and Chef Jose Duarte will gather to discuss the Human Cost of Food-a frank look at the impact of the culinary industry on farm workers' rights.

-With Guts, Glory, and the Gulf on the ICC Main Stage, hometown heroes John Besh and Susan Spicer will showcase what it means to use a position of power for good, locally.

-Chefs for the Marcellus will be stationed in the Chefs Products Fair, collecting signatures to prevent fracking in upstate New York-and ultimately protecting New York's water supply, farms, and regional foodshed.

But we're not just getting the word out: at this year's ICC StarChefs.com is partnering with Careers through Culinary Arts Program, an organization dedicated to fostering culinary careers for those with limited resources. And all the proceeds from Eat@ICC Pop-ups will be donated to C-CAP. Which is to say, as we celebrate the careers and social consciousness of one set of culinary professionals, we'll be fostering the growth of the next generation. That's reason to celebrate. And, like your peers, participate.

2012 StarChefs.com International Chefs Congress
Origins and Frontiers: The Archaeology of Modern Cuisine

Sunday, September 30 to Tuesday, October 2, 2012
Park Avenue Armory
643 Park Avenue, New York City
INDUSTRY-ONLY SYMPOSIUM

$349 Working Restaurant Pass
(chefs, pastry chefs, sommeliers, mixologists, cooks, restaurateurs, and general managers)

$549 Industry Pass
(limited availability for consultants, architects, and designers)
*$750 Industry pass for non sponsoring restaurant vendors, purveyors, sales reps, manufacturers and suppliers

About StarChefs.com
StarChefs.com, the magazine for culinary insiders, has been serving the restaurant industry since 1995. StarChefs.com's original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals' success and give them the tools they need to overcome their specific challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists, StarChefs.com's Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry. StarChefs.com features more than 30,000 published pages of original, chef-focused culinary content.