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2022 New Orleans Rising Stars
16 August 2022
Steelite is excited to present the 2022 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of New Orleans! This contest focuses on the creativity behind the plating, so take a close look at the artistry in each dish. Please vote for the chef who created your favorite plating presentations.
Check out the images in each chef’s plating gallery shown below, then use the poll to vote. The deadline to vote is Monday, September 19th at 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, September 20th. The winning chef receives $5,000 toward Steelite International products of their choice.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chefs Blake Aguillard and Trey Smith of Saint-Germain
Semolina Gnocchetti, Guinea Fowl, Porcini, Fennel-Lovage Cream Sauce, Balsamic Vinegar
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| French Omelette, Beurre Blanc, Smoked Kaluga Caviar, Herb Salad | Caramelized Hokkaido Scallop, Koshihikari Rice, Charred Onion, Poached Gooseberry |
Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon
Luncheon Spread: (1) Sourdough Crostinis; (2) Pimento Cheese; (3) Pretzel Bites; (4) Deviled Eggs with Bacon-Onion Jam; (5) Boudin; (6) Carmelized Onion Dip; (7) Pickles
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| Griddled Buttermilk Pound Cake, Strawberries, Whipped Cream Cheese | Royal Red Shrimp Roll: Boiled Royal Red Shrimp, Mayonnaise, Sour Cream, Horseradish, Lemon, Pickled Red Onion, Buttered Roll |
Restaurateurs Caitlin Carney and Marcus Jacobs of Marjie's Grill and Seafood Sally's
Fried Pork Knuckles, Fish Sauce, Herbs
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| Coal-roasted Sweet Potatoes, Cane Syrup, Butter, Sea Salt | Smoked Mississippi Pork Jowl, Barbecue Vinegar Sauce, Nam Jim, Lettuce, Herbs |
Pastry Chef James Farnum of La Petite Grocery
Butterscotch Pudding, Sorghum Syrup, Peanut Crumble, Puffed Sorghum, Peanut Sponge Cake, Bourbon Cream, Crispy Benton’s Country Ham
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| Chocolate Chess Pie: Milk Chocolate-Tamari Ganache, Chocolate Chess Pie Filling, Brown Butter Toasted Pecans, Cane Syrup Whipped Cream, Dehydrated Chocolate Mousse | Compressed Peaches, Saffron-Peach Sauce, Sorrel-Sweet Pea Cake, Whipped Buttermilk, Milk Crumb, Ricotta Ice Cream, Yogurt Meringue, Basil |
Chef Ryan Hacker of Brennan's
Eggs Frattau: Scrambled Eggs, Andouille Bolognese, Tomato Jam, Cream Cheese, Cracker, Espelette
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| Koji-aged Ribeye, Beef Fat Tomato Confit, Beef Jus, Charred Onion | Blackened Redfish, Smoked Garlic Purée, Crab-Parsnip Écrasé, Scallion Oil, Fried Parsnip, Belgian Endive |
Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine
Seared Duck Breast, Braised Duck Leg Tamale, Oaxaca-Style Mole, Sweet Plantains, Chimichurri
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| Corner Store Crudo: Yellowfin Tuna, Pineapple-Big Shot Nựớc Chấm, Fresh Herbs, Shrimp Chips | Fried Chicken Livers, Loquat Pepper Jam, Fermented Chiles, Foie Gras Butter, Pickled Green Strawberries |
Chef Manish Patel of Tava Indian Street Food
Tater Chaat: Tater Tots, Onion, Tomato, Tamarind-Date Chutney, Mint Chutney, Yogurt, Herbs
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| 65 Wings: Fried Chicken Wings, Kashmiri Chile, Curry Leaves, Cilantro | Dragon Bhel: Fried Hakka Noodles, Cabbage, Carrot, Tomato, Tamarind-Date Chutney, Pickled Onion, Herbs |
Chef Seth Temple of Le Chat Noir
Fire-roasted Hakurei Turnips, Red Miso, Lemon, Orange, Lime, Sambal, Candied Kumquats
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| Crab Fat Agnolotti, Crab Roe, Scallop Mousseline, Oyster Cream, Prosciutto di Parma, Chive Oil | Wood-fired Risotto-stuffed Quail, Aztec Spinach, Poultry Jus |
Chef Philip Whitmarsh of Jewel of The South
Beef Tongue, Buttered Collard Greens, Spinach Purée, Pickled Shallot, Garlic Confit
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| Roasted Purple Top Turnips, Smoked Ricotta, Pecan Vinaigrette, Shaved Hakurei Turnip | Black Pudding: Beef Tongue, Pork Belly, Pig’s Blood, Cloves, Pickled Watermelon Radish, Prune Jollop |
