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StarChefs NYC Rising Stars Art of Presentation Contest

21 February 2019

Steelite is excited to present the 2019 NYC Rising Stars Art of Presentation contest featuring the award-winning chefs from the NYC 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 Friday, February 15th at 3 pm EST. The winner will be announced on Tuesday, February 19th 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.

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 Eric Bolyard of La Compagnie des Vins Surnaturels

Chef Eric Bolyard

Cured Raw Scallops, Shaved Roots, and Yuzu Kosho
 
Chef Eric Bolyard Chef Eric Bolyard
Alsatian Braised Pork Shank, Choucroute, Wine Crèpes, and Mustard paired with Pinot Noir, Zind-Humbrecht, Heimbourg, Alsace, France, 2014 Braised Octopus, Squid Ink Rice, Garlic, and Pimentón

 

Chef Trigg Brown of Win Son

Chef Trigg Brown

Fried Eggplant, Black Vinegar, Kefir Cheese, and Spiced Cashews

Chef Trigg Brown Chef Trigg Brown
Taiwanese Popcorn Chicken and Persimmon Hot Sauce Assortment of dishes

 

Chef Matt Conroy of Oxomoco

Chef Matt Conroy

Build A Taco: smoked and deep-fried chicken, chintesle chile, local honey, salsa pasilla, cilantro, pickled onion,chicken fat fried red rice, green onion, gaujillo-tomato salsa

Chef Matt Conroy Chef Matt Conroy
Charred carrot tamal and hoja santa mole Yellowfin Tuna, avocado, radish, soy, sesame salsa macha, roasted sesame seed, house tostada

 

Chef Chintan Pandya of Adda

Chef Chintan Pandya

Bhatti Da Murgh: Whole Chicken Leg, Mustard, and Coriander

Chef Chintan Pandya Chef Chintan Pandya
Dahi Batata Puri: Chatpata Aloo, Tamarind, Mint Chutney, and Yogurt Lucknow Dum Biryani: Slow-Cooked Goat, Basmati Rice, and Saffron

 

Chefs Angela Rito and Scott Tacinelli of Don Angie

Chefs Angela Rito and Scott Tacinelli

Chrysanthemum, Garlic, Sesame, Parmesan

Chefs Angela Rito and Scott Tacinelli Chefs Angela Rito and Scott Tacinelli
BBQ Calamari, Pepperoni Fried Rice, Herbed Labne. Tonnato Vitello: Spicy Veal Tartare and Tuna Carpaccio

 

Chef Nico Russell of Oxalis

Chef Nico Russell

Farro, Charred Brassicas, Spinach, Parmigiano, Fermented Onion, and Crispy Brassicas

Chef Nico Russell Chef Nico Russell
Roasted Duck Breast, Sheep's Milk Yogurt, Sweet Potato Purée, Baby Turnips, and Duck Jus Miso-aged Scallop, Radishes, Ginger-Apple Broth, Celery Vinegar, and Toasted Jasmine Oil

 

Chef TJ Steele of Claro

Chef TJ Steele

Green Aguachile: Cuttlefish, Green Melon, Cucumber, Serrano Peppers, Red Onion, Mint, Cilantro, Papalo, and Burnt Habanero Oil

Chef TJ Steele Chef TJ Steele
Red Aguachile: Hamachi, Fire-roasted Heirloom Tomatoes, Shishito Peppers, Avocado, Serrano Peppers, Citric Acid, and Ghost Chile-Scorpion Pepper Sambal Red Corn-Lard Chochoyotes, Corn Jus, Shiitakes, and Baby Epazote

 

Chef Simone Tong of Little Tong’s

Chef Simone Tong

Grandma Chicken Mixian: Chicken Confit, Chicken Broth, Mixian Noodles, Black Sesame-Garlic Oil, Tea Egg, House Pickles, Fermented Chiles, and Flowers

Chef Simone Tong Chef Simone Tong
Chinese Broccoli, Cured Egg Yolk, Garlic Chips, and Pickled Radish Gilded Chicken Dumplings, Truffles Chicken Broth, Royal Trumpet Mushrooms, and Arugula Bonus: Chinese Broccoli, Cured Egg Yolk, Garlic Chips, and Pickled Radish

 

Chef Justin Skribner of Benno

Chef Justin Skribner

Cold-smoked Sea Trout, Beet Juice, Osetra Caviar, Roasted Beets, Compressed Apple, Horseradish-Crème Fraîche Panna Cotta, and Smoked Trout Geléel

Chef Justin Skribner Chef Justin Skribner
Maine Lobster Fra Diavolo, Lumache, Bottarga, and Breadcrumbs Rohan Duck Foie Gras, Ras el Hanout, Turnips, Pistachio-Date Brik, and Duck Jus

 

Hotel Chef Mike Reilly of The NoMad

Hotel Chef Mike Reilly

Razor Clams, Daikon, Mustard Seeds and Greens, Poached Kohlrabi, Pickled Kohlrabi, and Kohlrabi Purée

Hotel Chef Mike Reilly Hotel Chef Mike Reilly
Roasted Morels, Sunny Egg, Farro, Pickled Morels, and Crispy Morels Rib Eye, Black Garlic-braised Black Trumpet Mushrooms, and Swiss Chard

 

Pastry Chef Eunji Lee of Jungsik

Pastry Chef Eunji Lee

Baby Banana: Whipped Cream, Banana Custard, Banana Cake in a White Chocolate Shell

Pastry Chef Eunji Lee Pastry Chef Eunji Lee
Truffle Cone: Truffle Ice Cream, Truffle Cream, Black Truffle, Chocolate Caramel, Fleur De Sel, and Chocolate Cone Petit Fours: Passionfruit Bonbon; Korean Honey Cake; Pistachio Macaron

 

Pastry Chef Manuela Sanin of Eleven Madison Park

Pastry Chef Manuela Sanin

Barley Ice Cream, Cardamom Cream, Chocolate Shortbread Ring, Cacao Nib Syrup, Malt Ice Cream, Malt Shortbread, Malt Syrup, Cacao Nib Vinegar, and Malt Extract

Pastry Chef Manuela Sanin Pastry Chef Manuela Sanin
Lemon Frozen Yogurt with Black Sesame Ice Cream Roasted Peach, Honey Custard, Crème Fraîche Ice Cream, and Peach Shingles

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