Chicago, Illinois
Sunday, September 25, 2011
Sunday, September 25, 2011 4:00 PM -
Tuesday, September 27, 2011 1:00 PM (Central Time)

Kendall College
900 N. North Branch Ave
Chicago, Illinois 60642
United States

Map and Directions

Join some of the most innovative chefs in America for three action-packed days of cooking, networking and tasting at the all new PlateCooks event. As an attendee, you’ll explore new trends with other chefs through hands-on cooking sessions, workshops and tastings.

You’ll have the opportunity to explore and taste emerging trends in modern Korean, Greek and Cajun/Creole cuisines through dynamic chef demos and then put your own twist on those trends alongside other chef teammates in a variety of chef cooking competitions. The program will offer butchering and sous vide workshops. You’ll learn how to make your restaurant more sustainable, explore what’s new in healthy eating, discuss the state of food in America with experts and more.

Engage with your peers at this exclusive event held at one of the nation’s premier culinary schools in the hottest restaurant town. The cost to attend is $395. The event is open only to chefs, operators and sponsors. Space is limited, so early regsistration is recommended.

Keep the conversation lively, register today.

September 25 - 27
Sunday 4:00 pm – 8:00 pm
      General Sessions: 4 - 6 pm
Q&A with a trendmaker" --Chandra Ram, Editor, Plate 
Cocktail Innovations, housemade bitters, housemade infusions and cocktails from the farmer's markets" -- Top mixologists invent sizzling drink creations using nature's finest and tap into their knowledge of the age-old art of mixology. Starring Derek Brown,  Acclaimed Writer/Mixologist, The Columbia Room, Washington DC;  Lynn House, Chief Mixologist, Blackbird, Chicago; Charles Joly, Mixologist, The Drawing Room, Chicago; Eamon Rockey, General Manager, Atera, NYC

      Tasting Fair:  6 - 8 pm --Explore innovative cutting-edge food and equipment products and network with fellow chefs.

       Breakfast: 8 - 9 am
General Sessions/chef cooking demos: 9 -10:30 am
Korea Greece Creole/Cajun --Renowned chefs demonstrate emerging trends in these cuisines and offer personal insights. Accompanied by tastings and interactive dialogue.     Starring Bill Kim, Chef/Owner, Urban Belly, Chicago; Pano I. Karatassos, Executive Chef, Kyma, Atlanta, GA; Nathanial Zimet, Chef/Co-Owner, Boucherie, New Orleans

Break: 10:30 - 11 am

       Hands-on track I (3 concurrent sessions) 11 - 12 noon
          Whole Animal Butchery And Cooking: Pig   Sous Vide 101: Seafood   Market Basket Challenge I – Greece --
Roll up your sleeves for these hands-on cooking and skills sessions. Sharpen your technique in one of our butchering or sous vide sessions or rise to the challenge in the chefs challenge market basket cooking segment. Choose from one of these three CONCURRENT sessions.      Pig Butchery and Cooking starring Michael Paley, Executive Chef, Proof on Main, Louisville, KY and Rob Levitt, Owner, The Butcher and Larder, Chicago.

       Lunch: Noon- 1:30 pm – Pig Roast in the Courtyard along the Chicago Riverwalk

       Hands-on track II (3 concurrent sessions) 1:30 - 2:30 pm
           Whole Animal Butchery And Cooking: Beef/Offal Sous Vide 101: Meat   Market Basket Challenge II– Korea
-- Choose from one of these three CONCURRENT sessions.  Beef Butchery and Cooking starring Rich Gresh, Exeuctive Chef, David Burke's Primehouse at the James Chicago and Chris Pandel, Executive Chef, The Bristol, Chicago. Sous Vide 101: Meat starring Dominique Crenn, Chef/Owner, Atelier Crenn, San Francisco.

      Break: 2:30- 3 pm

      Hands-on track  III (3 concurrent sessions) 3 - 4 pm
          Whole Lamb Butchery: Cuts to Cuisine brought to you by Australian Lamb   Sous Vide 101: Vegetables   Market Basket Challenge III – Cajun/Creole --
Choose from one of these three CONCURRENT sessions. Lamb Butchery and Cooking starring Doug Piper, Master Butcher, NSW/ACT Business Development Manager Meat & Livestock Australia and Shanna Pacifico, Chef de Cuisine, Back Forty, NYC. Sous Vide 101: Vegetables starring Patrick Sheerin, Executive Chef, The Signature Room, Chicago

      Break: 4 - 4:30 pm

      General Session/Tasting: 4:30 - 5:30 pm
Beer,Wine & Cheese: A Comparative Tasting -- Top brewmaster, sommelier and cheese maker provide their expertise in this unique comparative tasting.  Gain new pairing insights and menu ideas.

      General Sessions/Keynoters and Roundtable: 9 am - 1:00 pm
             General Session
: Plate 2012 Trends: Chandra Ram, Editor, Plate  First glimpse of what Plate sees on the horizon next year and new opportunities.
             General Session: Dutch Cooking Trends:
JonCarl Lachman, Chef/Owner, Vincent and HB Home Bistro, Chicago 
             General Session: Swedish Cooking Trends: Marcus Jernmark, Executive Chef, Aquavit, NYC

             General Session/Keynote: The State of Food in the U.S. -- Insights from a top food player on factors impacting the industry, forecast and initiatives in the pipeline.

             General Session/Roundtable:  How to Make Your Operation Sustainable-- Passionate chefs and operators share their best practices in making their restaurants green and discuss the challenges they overcame. Featuring Chirs Koetke, MBA, CEC, CCE, Executive Director, Kendall College School of Culinary Arts; Randy Zweiban, Executive Chef/Owner, Province; Nate Appleman, Chef, Chipotle Mexican Grill, NYC; Ari Weinzweig, Co-Owner/Founding Partner, Zingerman's Community of Businesses, Ann Arbor, MI

           General Session/Roundtable:  Healthy Initiatives/School Foodservice -- Rousing discussion from industry heavyweights on the direction of healthy cuisine with an emphasis on healthy children's menus and school foodservice programs. Featuring Sara Elizabeth Ippel, Founder & Executive Director, Academy for Global Citizenship, Chicago; Richard Satnick, Co-Owner, Dick's Kitchen and Laughing Planet, Portland, OR; Rafi Taherian, Executive Director, Yale Dining, New Haven, CT


Contact Information

Payment Instructions

  • Penalties apply to cancellations made after Aug. 1, 2011.

    Substitutions require approval.

    Payment by check requires prior approval.
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