Let me just get this outta the way. From what I’ve seen and who I’ve met, despite their celebrity status, the chefs at the IHA show at McCormick Place in Chicago were a.) really down to earth, and b.) really good chefs. Morimoto transformed a daikon into paper thin pasta sheets with just a knife by peeling and turning. Todd English can chop an onion faster than I’ve ever seen, with precision and calm I can’t imagine possible in front of a good 300+ people.
The real part of the show was the exhibitors and buyers walking around. Of course big names were there, KitchenAid, Wusthof, Pyrex, Lodge, Le Creuset (new colors are black and white, and they look nicer than it sounds, I promise). These booths looked like they could cost between 3,000 and 40,000 dollars, it was all pretty impressive.
This was also the first year restaurants were allowed booths, which was cool. Buca Di Beppo, Goose Island, and Lettuce Entertain You were there. I’ll write an entirely separate post for it, but I was given free beer wooden nickels to Goose Island plus a bag of potato chips (ironic if you read the preview post…).
Anyway, on to the chefs, that’s all you probably care about.