Day one of the Star Chefs International Chefs Congress in New York City had lots of excitement for Houston chefs.
Sunday: Pastry chef Chris Leung (formerly of Bootsie's in Tomball and upcoming project, con?t) was hard at work in the 2nd annual Star Chefs Pastry Competition. He competed against 19 others in the first round.
After the pastry competition, Houston chefs Chris Shepherd (Underbelly) and Randy Rucker (con?t) were mentioned in the opening address. Shepherd for his signature "candied pork ass" and Rucker for his use of locally foraged Gulf Coast ingredients.
After Grant Achatz's interview on the main stage, chef Rucker prepared a local Gulf fish in kombu dashi with a egg mousse as part of the lunch demo.
After lunch it was announced that chef Chris Leung would not be advancing in the pastry competition. Nevertheless Leung beat out hundreds to compete in the NYC competition in the first place and represented Houston well.
Throughout the day, we strolled through exhibit booths and the owners of El Gran Malo were enticed by the products at PolyScience...In part because of this writer, you may be enjoying an ultrasonic infused cocktail there shortly.
Check back for more Eater Houston updates from the Star Chefs ICC as Seth Seigel-Gardner (Pilot Light RG) competes in the Vitamix Challenge.
Ed note: other Houstonian chefs and industry people in town for the congress include Paul Petronella of Paulie's, Ben Rabbani, formerly of Bootsie's, Jenny Wang of the Houston Chowhounds, Gabriel Medina of Kata Robata, Terrence Gallivan of Pilot Light RG and our favorite Sugar Fairy, Rebecca Masson of Fluff Bake Bar.
· Star Chefs [Official Site]