Chef
Spotlight!
Yoshihiro Murata
Kikunoi & Kiamachi
Kyoto, Japan
Don't
miss Japanese kaiseki master chef Yoshihiro Murata reveal the
secrets of umami with an in-depth look at kombu and bonito flakes.
Join
us at the main stage (plus a hands-on workshop) on the quest
for umami as renowned Japanese Chef Yoshihiro Murata discusses
the use of kombu (seaweed) and katsuobushi (bonito flakes) in
kaiseki-style cooking (the term used for traditional Japanese-style
multi-course plates). Chef Murata will also examine the chemical
process involved in making authentic dashi, explaining the way
amino acids react to enhance the flavors and increase the umami
quotient of the traditional Japanese stock.
2009
StarChefs.com
International Chefs Congress
A Kitchen Without Boundaries
September
20-22, 2009 (Sunday-Tuesday)
Park Avenue Armory
643 Park Avenue, New York City
INDUSTRY-ONLY SYMPOSIUM
Tickets are only available in advance to foodservice professionals.
Purchase
Passes Here or call 212-966-7575
You must be a foodservice industry professional.
All
ticket purchases are subject to final StarChefs.com
3-Day
Working Restaurant Pass: $275
3-Day Industry Pass: $495 (Limited Availability)
To
register, you must use the following invitation code: EM-72409
For
more information about the StarChefs.com International Chefs
Congress, including hotel information, please click
here.
