The 26-year-old head chef for Mama DiMatteo's restaurant in Bar Harbor, Maine, said he would like to open his own restaurant in the future, and the seminars are a good way to be introduced to new foods and wine.
"Basically, I am educating myself to the wine market and pairing wine with food," he said.
John Besh, head chef for Artesia restaurant in Abita Springs, Louisiana, spent a day discovering new wines and meeting chefs he admires, including Jacques Pepin and Mario Batali.
"It's so much more than a professional trade show," he said.
"The best in the business are here to share their knowledge."
Saturday night was a grand debut for Besh and nine other chefs named Best New Chefs by Food & Wine Magazine. Each had to make one of their specialty dishes to serve a curious crowd of celebrity chefs, journalists and peers in the food industry.
The yearly dinner is no small task. Chefs must fast and furiously whip up 800 servings of a dish that should taste perfect and look beautiful sitting artfully in the center of a plate.
Many diners carefully picked apart their food before eating to uncover what's up-and-coming in the culinary world. This year's menu included maple plum-glazed caribou, sweet corn soup with crab cake, lamp chops with morel mushrooms, and cocoa crepes with chocolate espresso mascarpone.