It’s a little like Halley’s Comet, except that it returns once a year rather than every 75th. It is the New York Culinary Experience, the annual cooking extravaganza where mere mortals get to rub elbows with — and cook alongside — some of the most celebrated chefs on the New York restaurant scene.
This year’s event will have a novel twist: It pay tribute to seven-time featured chef David Bouley, who will also conduct classes.
Now in its seventh year, the New York Culinary Experience will be held at the InternationalCulinary Center in SoHo, the weekend of April 11 and 12. The event is co-hosted by Gillian Duffy, culinary editor of NewYork magazine and Dorothy Cann Hamilton, founder and CEO of ICC. As in past years, a portion of the proceeds will support The Future Chefs Scholarship, a program at ICC established to provide scholarships for students who wish to pursue their dream of attending culinary school.
Confirmed participants for the 2015 event include Einat Admony of Balaboosta, Bar Bolonat, Taim; Colman Andrews of The Daily Meal;Emma Bengtsson of Aquavit; Robert Bleifer of the Food Network;David Bouhadana of Sushi Dojo; David Bouley of Bouley and Brushstroke; Cesare Casella of Salumeria Rosi, Salumeria Rosi Il Ristorante and a dean at ICC; Zachary Golper of Bien Cuit; Marcus Glocker of Batard; Roger Gural of Arcade Bakery; Kurt Gutenbrunnerof Wallse; Kerry Heffernan, Chef Consultant, Partner at Wild Fish Direct, Advisor at Monterey Bay Aquariums Seafood Watch Program;Shaun Hergatt of Juni; Daniel Holzman of The Meatball Shop; Chris Jaeckle of All’Onda; Elizabeth Karmel of Carolina Cue; Pat LaFriedaof Pat LaFrieda Meat Purveyors; David Lebovitz, Author of My Paris Kitchen; Ed McFarland of Ed’s Lobster Bar; Joe Murphy of Jean Georges; Ken Oringer & Jamie Bissonnette of Toro; Francois Payardof FP Patisserie; Adam Platt of New York magazine; Michael Psilakisof Fish Tag, Kefi, MP Taverna; Kamel Saci of il Buco Alimentari; Alain Sailhac and André Soltner, both longstanding deans at ICC; Jesse Schenker of Recette and The Gander;Bryce Shuman of Betony;Justin Smilie of Upland; Jacques Torres of Jacques Torres Chocolate and longtime dean of ICC; Bruno Verjus of Table – Paris; and Jody Williams of Buvette.
In addition, this year’s event will offer guests a chance to partake in a one-of-a-kind dining experience honoring David Bouley, on Saturday, April 11. This first-ever collaboration between David Bouley, Alexander Grunert (Brooklyn Fare), Bruno Verjus (Table – Paris), Bill Yosses(White House Executive Pastry Chef) and Galen Zamarra (Almanac and Mas Farmhouse) will feature a seven-course meal with wine pairings at the David Bouley Test Kitchen in Tribeca. The chefs will each prepare a course in honor of David Bouley’s cooking style.
The cost for the weekend is $1,695 per ticket and includes all classes, breakfast, lunch, and a cocktail/wine reception each day (dinner not included).
Tickets for the event go quickly. A limited number of tickets are still available at www.nymag.com/nyce.