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StarChefs DC Rising Stars Art of Presentation Contest

3 December 2018

Steelite is excited to present the 2018 DC Rising Stars Art of Presentation contest featuring the award-winning chefs from the Washington, D.C. area. This contest focuses on the creativity behind the plating, so take a close look at the talent in each dish! Please vote for the Chef that created your favorite plating presentation. 

Check out the images* in each Chef's plating gallery shown below, then use the poll to vote. The deadline to vote is Sunday, December 9th at 9 pm EST. The winner will be announced on Tuesday, December 11th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2019 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up. Please only vote ONCE.

The poll is closed. Stay tuned to @steeliteusa to find out the winner.

Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by StarChefs.com


 

Chef Hari Cameron of a(MUSE.)

Chef Hari Cameron

Chicken and Dumplings: South Delaware Slippery Dumplings, Poulet Rouge Chicken, Fortified Chicken Stock, Onion Ash, Pickled Onions, and Ember Roasted Onion
 
Chef Hari Cameron Chef Hari Cameron
  Duck Tartare: Fermented Watermelon Rind, Sungold Tomatoes, Daylily Petals, and Jalapeño-Buttermilk Ranch paired with Sake, Wandering Poet, Rihaku, Ch?goku, Japan, NV

 

Chef Tom Cunanan of Bad Saint

Chef Tom Cunanan

Labanos At Pinaitum: Radishes, Burnt Coconut Crema, Citrus Pistachio Dirt, Honey, and Micro Greens

Chef Tom Cunanan Chef Tom Cunanan
Piniritong Alimasag; Softshell Crab, Crab Fat, and Cilantro Lechon: Pork, Achara, and Mang Tom’s Sauce

 

Chef Drew Adams of Bourbon Steak

Chef Drew Adams

A5 Wagyu, Honeycomb Truffle, and Barley-Miso Broth with Pinot Noir, Domaine Guillon, Gevrey-Chambertin Petite Chapelle, Gevrey-Chambertin Premier Cru, Gevrey-Chambertin, Cote De Nuits, Burgundy, France, 2001

Chef Drew Adams Chef Drew Adams
Summer Tartine: Crusty Bread, House Ricotta, Summer Vegetables, Bitter Greens, Spicy Flowers, Mushrooms, Peas. Scallop Crudo, Warm Scallop Cream, Osteria Caviar, Thai Basil Buds, Squid Ink Coral, Chive Oil, Sorrel, and Micro Greens with Champagne Blend, Grand Cuvée Champagne Varnier-Fanniere, Champagne Extra Brut, Champagne, France

 

Chef Carlos Raba of Clavel

Chef Carlos Raba

Shrimp Tostada: Ceviche Sinaloa, Sunflower Oil Mayonnaise, Serrano Chiles, Cucumber, Avocado, Cilantro, and Lime

Chef Carlos Raba Chef Carlos Raba
Lengua, Salsa Verde, Queso Chihuahua, Cucumber, Lime, and Radish
Cochinita Pibil: Bitter Orange- and Achiote-braised Pork Butt, Pickled Red Onions, and Lime

 

Chef Steve Chu of Ekiben

Chef

 

Chef Steve Chu Chef Steve Chu
Tofu Brah: Fried Tofu, Spicy Peanut Sauce, Seasonal Slaw, Fresh Herbs, and Bao Bun Tagliatelle, Master Sauce, Pan-roasted Duck, and Crispy Skin

 

Chef Brad DeBoy of Elle

Chef Brad DeBoy

Hot duck & biscuit: duck confit, buttermilk dressing, pickle, slaw

Chef Brad DeBoy Chef Brad DeBoy
Marinated feta, maple brown butter, dehydrated olive, focaccia Grilled kimchi toast, labneh, XO sauce

 

Chef Kevin Tien of Himitsu

Chef Kevin Tien

Hamachi crudo: Japanese yellowtail, orange segment, fish sauce vinaigrette, yuzu, tobiko, thai chile

Chef Kevin Tien Chef Kevin Tien
Karaage fried chicken, Himitsu sauce, pickled shallots, charred gem lettuce, Chinese five spice, fennel, fenugreek Charred Japanese eggplant, fermented black bean paste, pickled pearl onion, roasted peanut, Thai basil, cilantro

 

Chef Kwame Onwuachi of KITH/KIN

Chef Kwame Onwuachi

Cucumber, avocado, green seasoning-white balsamic marinade, goose berry piri piri, puffed quinoa, mountain mint.

Chef Kwame Onwuachi Chef Kwame Onwuachi
Mom dukes shrimp, toasted brioche, aioli, buttered rice Goat roti: green seasoning-braised goat shoulder, habanero sauce, toasted curry, crispy potatoes, celery variations, lime.

 

Pastry Chef Megan Fitzroy of Longoven

Pastry Chef Megan Fitzroy

Coriander Roulade, Blueberry Gelée, White Chocolate, Blueberry-Lime Sorbet, and Coriander Oil
 
Pastry Chef Megan Fitzroy Pastry Chef Megan Fitzroy
Coriander Roulade, Blueberry Gelée, White Chocolate, Blueberry-Lime Sorbet, and Coriander Oil Yogurt Mousseline, Pickled Compressed Cucumber, Basil Seeds, Thai Basil Sorbet, and Thai Basil Meringue

 

Pastry Chef Charbel Abrache of Seylou Bakery

Pastry Chef Charbel Abrache

Assortment of Pastries: Pastry 1: Whole wheat chocolate croissant Pastry 2: Whole wheat croissant Pastry 3: Barley-sesame-vanilla pound cake Pastry 4: Millet canelé Pastry 5: Honey buckwheat cake, poached rhubarb, honey yogurt

Pastry Chef Charbel Abrache Pastry Chef Charbel Abrache
Whole wheat croissant
Barley-sesame-vanilla pound cake

 

 

Chef Jerome Grant of Sweet Home Café at NMAAHC

Chef Jerome Grant

Buttermilk fried chicken

Chef Jerome Grant Chef Jerome Grant
Cornbread, dried tomato, and mustard greens-stuffed trout and hazelnut brown butter
Barbecue brisket, wings, ribs, baked beans, slaw, pickles, white bread