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2023 New York Rising Stars
16 February 2023
Steelite is excited to present the 2023 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of New York! 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, February 27th at 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, February 28th. The winning chef receives $5,000 toward Steelite International products of their choice and an all-expenses paid trip to Chicago to attend the National Restaurant Show and plate in the Steelite Booth.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Jackie Carnesi of Nura
Roasted Sweet Potato, Muhammara, Pickled Jimmy Nardello Peppers, Goat Butter, Pine Nut, Parsley
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| Grilled Little Gems Lettuce, Queso Fresco, Tahini Dressing, Puffed Rice | Grilled Figs, Whipped Paneer, Fermented Garlic Honey, Pomegranate Molasses, Garlic Naan |
Chef Chris Cote of Pearl Street Supper Club
Torched Bluefish Sashimi, Charcoal-Cauliflower Purée, Elephant Heart Plums, Basil, Fermented Asparagus, Buttermilk
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| Tongues of Fire Beans, Parsley Butter, Spearmint, White Vinegar | Woodruff Curd, Woodruff Cordial, Raspberries, Sumac Vinegar |
Chef Calvin Eng of Bonnie’s
Yeung Yu Sang Choi Bao: Stuffed Rainbow Trout, Shrimp, Pickled Green Mustard, Lettuces
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| Hup To Ha: Shrimp, Orange, Candied Walnuts, Kewpie Mayonnaise, Honey | Cha Siu Steamed Pork Ribs, Chinese Hot Mustard, Bread and Butter Pickles, Sesame Milk Bun |
Chef Aretah Ettarh of Gramercy Tavern
Roasted Duck Breast, Duck Bacon, Sungold Tomato, Romano Beans
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| Dry-Aged Sirloin, Eggplant, Jimmy Nardello Peppers, Black Pepper Foam, Garlic Cream | Swordfish, Zucchini Chowder, Shell Beans, Butterball Potato, Banana Pepper Salsa |
Chef Esther Ha of Momofuku Ko
Aged Rohan Duck
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| Duck Fried Rice, Lacto-Fermented Jimmy Nardello Pepper, Bull’s Horn Pepper Sauce | Dry-Aged Striploin, Aged Swiss Cheese, Tarragon Mustard, “Bulldog” Sauce |
Chef Telly Justice of HAGS
Butter-Poached Lobster Tail, Boudin, Swiss Chard, Chayote, Yuzu, Lobster Bisque
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| Caraflex Cabbage, Saffron-Poached Mutsu Apples, Lucques Olives, Chervil | White Beans, Kombu Bouillon, Mushrooms, Hazelnut Oil |
Pastry Chef Celia Lee of NARO
Strawberry Crème Aux Fraises, Green Apple Gelée, Coconut Cake, Strawberry Ice Cream
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| Bay Leaf-Green Apple Sorbet, Shiso Jelly, Mugwort Crumble | Pear Pavlova: Asian Pear, Blood Orange Coulis, Omija Punch, Pear-Hibiscus Sorbet |
Pastry Chef Amanda Perdomo of Cool World
Floating Island: Roasted Peaches, Tarragon-Vanilla Anglaise, Torched Italian Meringue, Tarragon Oil
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| Chicory Coffee-Pecan Layer Cake, Candied Pecans, Dark Chocolate Ganache, Espresso Buttercream | Passionfruit-Mango Granita, Chile Syrup, Vegan Whipped Cream, Cayenne, Sea Salt |
Chef Jeremy Salamon of Agi’s Counter
The Nosh Plate: Chicken Liver Mousse, Deviled Egg, Strawberry Jam, Pickles, Spelt Crackers
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| Stuffed Sweet Cabbage, Confit Sungold Tomatoes, Grana Padano, Garlic, Dill Weed, Dill Oil | Tuna Melt: Confit Albacore Tuna, Alpine Cheddar, Celery, Dill, Potato Bread, Cabbage Slaw |
Chef Rafiq Salim of Rolo’s
Two Sheet Lasagna Verde
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| Dry Style Szechuan Cabbage: Grilled Purple Cabbage, White Sauce, Szechuan Spice, Scallions | Patatje Oorlog (War Fries): Fried Potato Wedges, Spicy Peanut Sauce, Kewpie Mayonnaise |
Chef Ed Szymanski of Dame and Lord’s
Deviled Crab on Toast: Peaky Toe Crab, House ‘Nduja, Lobster Bisque, Scallion
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| Scotch Egg, Curried Lamb Sausage, Herbed Crème Fraîche | Smoked Scottish Trout, Celery Root Cream, Smoked Whitefish Broth, Pickled Celery, Red Onion, Dill |
