Classes for the 2014 New York Culinary Experience are in development and will be announced soon. Here’s a rundown of 2013’s extraordinary schedule:
| SATURDAY | ||
| MORNING SESSIONS | ||
| Time | Chef | Class Topic |
| 9am–12:15pm | Zachary Golper | Italian Breads for the Home Baker's Oven |
| 10am–12:15pm | David Bouley | Mise en Place |
| 10am–12:15pm | Shaun Hergatt | Market Vegetables, Seasonal Herbs and Edible Flowers |
| 10am–12:15pm | Elizabeth Karmel | Authentic Southern BBQ |
| 10am–12:15pm | Jesse Schenker | Recette Recipes |
| 10am–12:15pm | Alain Sailhac& AndrĂ© Soltner | French Classics from the Mediterranean and Alsace |
| 10am–12:15pm | Jacques Torres & Ron Ben-Israel | Cake Decorating and Chocolate Work |
| 10am–12:15pm | Jean-Georges Vongerichten | In the Kitchen with Jean-Georges |
| LUNCH SPEAKERS | ||
| Michel Nischan | ||
| Drew Nieporent | ||
| AFTERNOON SESSIONS | ||
| 2:15pm–4:30pm | Dominique Ansel | How to Make a Croquembouche |
| 2:15pm–4:30pm | Dan Barber | Baking with Grains |
| 2:15pm–4:30pm | Cesare Casella | Pasta |
| 2:15pm–4:30pm | Gerard Craft | Cooking with Family |
| 2:15pm–4:30pm | Jeffery Elliot | Knife Skills |
| 2:15pm–4:30pm | Marc Forgione | Reinventing Classic Comfort Food |
| 2:15pm–4:30pm | Michael Lomonaco | Meat Done the Italian Way |
| 2:15pm–4:30pm | Masaharu Morimoto | Bigeye Tuna: Head to Tail |
| END OF DAY RECEPTION | ||