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Rising Stars New York 2020
23 November 2020
Steelite is excited to present the 2020 New York 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 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 Tuesday, December 15th at 3 pm EST. The winner will be announced on Monday, December 21st. The winning chef receives $5,000 toward Steelite International products of their choice and will be entered into a drawing for a trip to the 2021 StarChefs 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 Paul Donnelly of The Tyger
Steak Tartare, Lime, Garlic, Pickled Chiles, Shaved Lemongrass, Cilantro, Mint, Fried Scallion, Egg Yolk
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| Egg Noodles, Oyster Mushrooms, Katsuobushi, Shio Kombu, Black Pepper, and Chives | Stir-Fried Morning Glory, Bird’s Eye Chile, Crispy Fried Garlic, and Shrimp Paste |
Pastry Chef Julie Elkind of Bâtard
Bâtard Candy Bar: Chocolate Hazelnut Fudge, Caramel, Feuilletine Crunch, Sweet Cream Ice Cream, and Almond Dacquoise
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| Pâte à Choux, Poached Bartlett Pear, Sage Butter Crumble, and Quark Ice Cream | Warm Buckwheat Cake, Buttermilk, and Sanddorn Ice Cream |
Chef Jae Lee of Nowon
Fried Chicken, Smoked Trout Roe, Sesame Aioli, Dill, and Lemon
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| Cured Mackerel Kimbap, Asparagus, Daikon, Perilla, and Soy-pickled Jalapeño | Royal Kimchi Fried Rice: Braised Aussie Beef Short Rib, Egg, Bean Sprouts, Seaweed |
Chef Caroline Schiff of Gage & Tollner
Chevre Cheesecake, Meyer Lemon, and Almond
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| Baked Alaska: Dark Chocolate Mint Ice Cream, Amarena Cherry Ice Cream, Swiss Meringue, Chocolate Cookie Crumble | Coconut Layered Cake, Lime Curd, Coconut Cream, Cashew-Pink Peppercorn Brittle, and Lime Zest |
Chef Sungchul Shim of Kochi
Salmon Bibimbap: Soy-marinated Salmon, Spicy Pollock Rice, Candied Anchovy, Toasted Seaweed, Puffed Rice, Tobiko, Uni, and Brown Soy Butter Rice
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| Sunchoke and Kabocha Soup, Cauliflower, Celery, Carrots, Granny Smith Apple, Parsley Oil, and Osetra Caviar | Vinegar-cured Mackerel, Onion Soubise, Gamtae, Mugwort Dashima Glaze |
Chef Jay Wolman of LaLou
Kohlrabi Caesar, Parmesan, Anchovies, Breadcrumbs, and Black Pepper
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| Radicchio di Chioggia, Escarole, Hazelnut Vinaigrette, Wild Oregano, Toasted Hazelnuts, and Horseradish | Whole Spanish Mackerel, Salsa Verde, Pancetta, and Lemon |
Chef Alan Delgado of Oxomoco
Chips and Queso: Housemade Stracciatella, Pistachio Mole, Smoked Green Olives, Chiles Toreado, Basil Oil, Fried Epazote, Cilantro, Mint, Pipicha, and Tostadas
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| Peel-and-eat Prawns, Salsa Macha, Chile, Garlic, Corn Emulsion, Grilled Corn, and Lime | Pork Chop, Grilled Corn Husk Glaze, Chile Costeño, Mole Rojo |
Pastry Chef Michelle Palazzo of Frenchette
Paris Brest à la Pistache, Pistacho Praline, and Pistachio Crackaline
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| Chocolate Millefeuille, Chocolate Chartreuse Mousse, Valrhona Guanaja Cremeux, and Dehydrated Green Chartreuse | Tarte Au Riz, Rice Pudding, Maple Jam, Crème Fraîche Chantilly, Maple Tuile, Milk Crisp, and Toasted Milk Powder |
Chef Kyo Pang of Kopitiam
Pan Mee: Hand-pulled Flour Noodles, Anchovy Broth, Fried Anchovies, Wood Ear Mushroom, Shiitake, Spinach, Minced Pork, and Fried Shallots
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| Nasi Lemak: Coconut Rice, Ikan Bilis Sambal, Cucumber, and Hard-boiled Egg | Pandan Chicken and Thai Chile Sauce |
Chef Taka Sakaeda of Nami Nori
Signature Temaki Set: (1) Yellowtail Gochujang, Daikon, and Shiso; (2) Cucumber, Black Sesame, Shiso, and Plum; (3) XO Scallop, Tobiko, and Lemon
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| Spicy Tuna Crispy Rice, Bulgogi Sauce, Red Onion, Chives, Serrano, and Dark Sesame | Wasabi Cucumber Tataki, Konbu, and Sesame |
Chef Diego Moya of Racines NY
Avocado Squash, Labneh, Fennel Top Oil, Pumpkin Seed Vinegar, and Dehydrated Lime
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| Coho Salmon, Mandurian Cucumber, Mint Blossom Aioli, Apple Mint, and Caraflex Cabbage Kimchi | Grilled Duck Breast, Piperade, Brown Butter Solids, and Radish |
