By Jeanne Muchnick
The 8th annual International Chefs Congress (ICC), held September 29-October 1 at Super Pier in New York City, was a melting pot of foodies, including top chefs like Keegan Gerhard, award-winning pastry chef and former host of the Food Network series Food Network Challenge, Matt and Ted Lee of The Charleston Kitchen and Master Mixer Dale DeGroff of KingCocktail.com, along with up-and-comers like Janice Wong of 2am:Dessert Bar in Singapore.
Aside from getting to taste a variety of new creations —house-made charcuterie made a big splash as did lamb and goat dishes—I couldn’t help but ask: Was there a new “it” ingredient chefs are obsessed with? Here’s what some those willing to give away their “secrets” told me as I munched my way through the Congress.
“I had an ingredient obsession—yuzu—but am looking forward to finding something else. I’m doing a lot of different ingredients from Japan including white miso and citrus.”
- Janice Wong, 2am:Dessert Bar, Singapore
“More Szechuan and other exotic flavors in that direction.”
- Ted Lee, The Charleston Kitchen
“Anything seasonal. More and more I’m also really getting back into spices; away from traditional spices and more into those from other regions, such as African spices and Moroccan spices and how they pair with our produce.” (He also says he’s big into seasonal ingredients and this being fall, he loves Concord grapes.)
“There’s no ingredient weapon. It’s all about technique.” (Though admitted he’s a big fan of Amarillo peppers, Thai flavors, curries, and salt)
- Andy Husbands, Tremont 647
“Citrus.” (He also uses a lot of wood in his cooking.)
- Mike Isabelo, G Sandwich, Washington, DC
“Egg is my inspiration. There’s just so much you can do with it and so many way you can make it not be an egg. I’m also big into salt and fermenting things and love working with Shiitake mushroom powder powder, salt, pepper and olives. I also believe in getting back to basics.”
- Nathanial Zimit, Boucherie
“Lupin [a flowery plant most often found in Australia]. I’m also into grain cooking and baking and getting away from white flour.”
- Sherry Yard, author, Desserts by the Yard
“I’m working a lot with sherry right now, all different varieties. I’m also using sochou which is made in Japan and China. And I’m seeing savory herbs and spices that we never used in drinks before such as poncho chilies, Chinese parsley and thyme.”
- Dale DeGroff, Kingcocktail.com
Chef head shots courtesy StarChefs.com
