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Rising Stars Los Angeles Art of Presentation Contest
1 June 2017
*This poll is now closed.
Steelite is excited to present the 2017 Los Angeles Rising Stars Art of Presentation contest featuring talented chefs from California. This contest is all about the beauty of presentation, so take a look! 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 June 9th at 3 pm EST. The winner will be announced on Tuesday, June 13th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2017 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up. Please only vote ONCE.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Vartan Abgaryan of 71 Above
Bearnaise-poached Oyster, Uni, and Black River Caviar
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| Barbecued Octopus, Persimmon Barbecue Sauce, Pickled Persimmon, Meyer Lemon, and Mustard Seeds, and Mustard Greens | Grilled Treviso, Preserved Lemon, Capers, Garlic, Parmesan, and Chervil |
Pastry Chef Gregory Baumgartner of 71 Above
Brown Butter-Rum-Pineapple Ice cream and Passion Fruit Cake
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| Kobocha Squash Mousse, Pumpkin Ice Cream, Brown Sugar Muscavado Fluff, Rye Graham, Candied Fried Pecans, and Brown Sugar Vinaigrette | Cremeux, Cocao Gel, Ganache, Sea Salt, and Yogurt Sorbet |
Chef Tristan Aitchison of Providence
Live Sea Scallop en Croute, Scallop Jus, Truffle Butter, Australian Black Truffle, and Lemon
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| Geoduck, Razor Clams, Top Neck Clams, Pickled Nasturtium Pods, and Nasturtium | Santa Barbara Spot Prawn Tartare, Golden Osetra Caviar, Finger Limes, Fermented Apple, Radish Flowers, Gold Leaf, and Spot Prawn Rice Crackers |
Chef Gareth Evans of Gwen
Sunchoke Custard, Pomegranate Gelée, Dungeness Crab, Brioche, Sturgeon Caviar, and Sorrel paired with Champagne Larmandier-Bernier, Rosé de Saignée, Premier Cru
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| Steak au Poivre, Smoked Artichokes, and Black Trumpet Mushrooms paired with Aglianico, Tourasi, Riserva, 2006 | Tazmanian Ocean Trout, Beurre Blanc Aioli, Shiso Powder, Smoked Trout Roe, and Pumpernickel paired with Patrice et Pascal Lambert, Les Chenaise, Chinin Blanc, 2011 |
Chef Sarah Hymanson & Sara Kramer of Kismet
Broccoli Toast, Labneh, Pumkin Seeds, and Citrus
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| Persian Cucumbers, Citrus, Rosewater Labneh, Parsley Seed, and Za'atar | Lemon Chicken-Pine Nut Pies, Mint, Dill, and Tahini |
Chef Holly Jivin of The Bazaar by José Andrés
Live Scallop Ceviche, Leche de Tigre, and Sweet Potato
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| Kushi Oyster, Passion Fruit, Finger Lime, Vanilla Oil, and Hibiscus Air | Charred Leeks, Asparagus, Black Garlic, Grilled Tomato Vinaigrette, and Leek Sauce |
Chef Joe Johnson of Charcoal Venice
Charred Butternut Squash, Puffed Quinoa and Pumpkin Seeds, Honey, Coriander, Grapefruit, Radish, and Yuzu Kosho Vinaigrette
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| Grilled Farmer's Market Cauliflower, Sauce Ravigote / Yukon Potato Baked in the Coals, Salted Butter, Crème Fraîche, Aged Gouda, Chive / Coal Roasted Carrots, Sheep's Milk Ricotta, Herbs, Honey and Black Pepper / 18 oz Prime Ribeye | Bison Tartare, Hazelnut, Sweet Onion Purée, Pickled Pearl Onions. Hazelnut, Chamomle, Egg Yolk Emulsion, and Sweet Potato Chips |
Chef Alison Trent of Ysabel
Avocado, Cucumber, Pistachio Dukkah Spice, Cilantro, and Lime Yogurt
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| Ricotta-Truffle Capeletti, Morels, Pickled Ramps, Black Trumpet Mushrooms, Minor's Lettuce, and Nasturtium | Hamachi Crudo, Sushi Rice, Orange, Avocado, Miso, Mustard Blossom, Nasturtium, Chile, and Ridish |
Pastry Chef Jessie Liu of Providence
Yogurt Bavarian, Ume Meringue, and Rhubarb-Cherry Blossom Consome
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| Strawberry Tart: Strawberry Mousse, White Chocolate, Champagne-pickled Green Strawberries, Basil-Lime Curd, Basil Cake Crumbs, Strawberry Sorbet, and Basil | Chamomile Panna Cotta, Lemon Curd-Pistachio Crumbs, Fennel Pollen, Caramel Bites, Honeycomb, and Honey Mustard Ice Cream |
Sustainability Chef Javier Ramos of Sqirl
Roasted Heirloom Carrots, Cantina Nuts, Mole Negro, and Nigella Creme
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| Mid-Summer Nights Salad: Kong's Mid-Summer Tomatoes, Charred Onion Vinaigrette, Sunflower Seeds, Calabrian Chile Tahini, and Coleman's Herbs | Golden Beets, Beet Sugar, Lime Juice, Thai Chile, Tomatoes, Toasted Cashew, Lime Mint, and Coriander |
Community Chef Carlos Salgado of Taco Maria
Fideo y Flor: Spaghetti Squash, Tomato, Sprout, and Grana Padano
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| Tamal de Zanahoria: Carrot, Mole Amarillo, Ginger Cream, and Oyster Mushrooms | Birria des Res: Beef, Chile, Coffee, Roasted Farro, and Lime |
