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2013 SCHEDULE COMING SOON! Classes for the 2013 New York Culinary Experience are in development and will be announced soon. Here's a rundown of 2012's extraordinary schedule: |
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| SATURDAY, APRIL 28 | ||
| TIME | CHEF | CLASS |
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| Morning Sessions | ||
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9am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm |
Mark Fiorentino François Payard Dan Kluger Jean-Georges Vongerichten Dan Barber Shaun Hergatt Emily Luchetti |
Variety of Uses for Baguette Dough François' Favorite Chocolate Desserts Homemade Ingredients World of Chilies The Mill: Grinding, Cooking and Baking with Fresh Flour, Polenta, and Cracked Wheat. Eggs Rediscovered Restaurant-Style Desserts for the Home Kitchen |
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| Lunch Speaker Q&A Series | ||
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12:45–1:45pm 12:45–1:45pm |
Paulette Satur and Eberhard Müller Jacques Pépin |
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| Afternoon Sessions | ||
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2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm |
Michel Nischan Jacques Torres Anita Lo David Bouley Michael Lomonaco Missy Robbins |
Healthy, Sustainable, Local Chocolate Extravaganza Asian Influenced Fish and Shellfish: Restaurant Quality Dishes For the Home Cook Cooking with David Bouley Celebrate Spring Pasta Sauces |
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SUNDAY, APRIL 29 |
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| TIME | CHEF | CLASS |
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| Morning Sessions | ||
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9am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm 10am–12:15pm |
Roger Gural Rebecca Charles Christophe Bellanca Michael Psilakis Paul Liebrandt Brooks Headley |
Beautiful Breads at Home Oysters: The Raw and The Cooked Joël Robuchon: 3 Classic Dishes Sunday Family Meal, Kefi-style Conveying the Emotions of New York in Springtime Using Fresh, Local Ingredients Classic Italian Sweets Refined |
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| Lunch Speaker Q&A Series | ||
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12:45–1:45pm 12:45–1:45pm |
Susan Ungaro Bill Telepan |
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| Afternoon Sessions | ||
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2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm 2:15–4:30pm |
Seamus Mullen Mark Ladner Michael Anthony Floyd Cardoz Cesare Casella Angela Pinkerton |
Paella Traditional Italian Veal Classics Organic Grains and Heirloom Beans Indian Flavors and Techniques Tuscan-Style Seafood The Savory Side of a Favorite American Sweet |
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