The Blend was the Buzz at the 12th Annual StarChefs 
International Chefs Congress

The 12th Annual StarChefs International Chefs Congress was held October 22-24, in Brooklyn, NY. The “Cook Your Culture” theme included three days of main stage demonstrations, hands-on workshops, beverage and food tastings, and business seminars – The Techniques, Knowledge, and Flavors That Define You.

The Mushroom Council worked with Chef Pieter Sypesteyn, Chef Brad Orrison, Chef Jennifer Cox and Chef Kyle Bailey to host 4 blended burger tastings over the 3-day conference. We also spoke to thousands of attendees about benefits of The Blend – with a focus on sustainability – and handed out hundreds of recipe cards for Chef Jennifer Cox’s Bison, Bacon and Mushroom Burger, which can be downloaded here.

One of the highlights of the tastings, but also the conference, was Jennifer Cox’s, Bison, Bacon and Mushroom Burger. One of the attendees said, “this was the best burger I have ever eaten, and the highlight of this conference.

The Blend Explained by Chef Joe Isidori

Chef Joe Isidori, Black Tap Burger and Craft Beer, opened a couple of independent restaurants in New York before finally landing on the concept that would form the foundation of a growing global empire: Black Tap Burgers & Craft Beers. In his hands-on workshop, attendee learned the recipes and techniques behind the companies outlandish shakes, and fries, plus the “how” and “why” to menu a Blended Burger.

Breakfast at @starchefs with @blacktapnyc. Milkshakes to come! 😋#starchefscongress #cookyourculture 🍔.

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@blacktapnyc Cookbook Demo! 👍🏻 @starchefs #ICC #craftburgers #crazyshakes

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Thank you to the chefs that promoted The Blend

Chef Pieter Sypesteyn
Cookhouse Restaurant, NOLA Brunch and Where Y’at Food Truck
Akaushi Blended Burger Po’boy
Smoked gouda cheese, arugula aioli, heirloom tomatoes and bread & butter pickles.

Chef Brad Orrison
The Shed
Blended brisket and portabella burger with chanterelle gravy.

“262 burgers out the door in less than one hour!” Brad Orrison, Instagram

Officially converting to a blenditarian. 🙌🏼 #starchefscongress #cookyourculture

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Chef Kyle Bailey
The Salt Line
Meatloaf Burger: A 50/50 blend of beef and crimini mushrooms topped with Swiss cheese and tomato jam on brioche.

Chef Jennifer Cox
Vice President, Culinary at Levy Restaurants
Bison, Bacon and Mushroom Burger: 
A combination of lean bison, smoky bacon and a crimini & oyster blend made for a delicious, juicy burger, that was topped with steak sauce ketchup and avocado mayo.

Find out more information about The Blend and inspiring blend recipes.