We’re excited to host the 2015 Chicago StarChefs Rising Stars Art of Presentation plating contest, which will honor the best-looking plate presentations. Chicago is home to many top-notch restaurants and world-class chefs, and ten of the city’s finest chefs have crafted beautiful dishes to be considered.

The Art of Presentation Award winner is determined by public vote.  Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is Friday, June 5 at 3 pm EST. The winner will be announced on Monday, June 8 at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.

You choose winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by StarChefs.com.

This poll is closed! Poll activity:
Start date 2015-05-25 09:27:27
End date 2015-06-05 15:00:00
Poll Results:
Vote:

 

Chefs Johnny Clark & Beverly Kim of Parachute

Main image: House Pickles: Kimchi, Chile Chayote, and Watermelon Radish Zuke

 

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Chef Abraham Conlon of Fat Rice

Main image:  Charlie’s Peanuts: Peanuts, Lotus Root, Burdock Root, Shiitake Mushrooms, Soy Sauce, Vinegar, and Tofu

 

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Chef Harold Jurado of Yusho

Main image: Szechuan Lamb Meatballs, Iceberg Salad, and Carrot-Ginger Vinaigrette

 

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Chef Sarah Rinkavage of Lula Cafe

Main image: Braised Monkfish, Coconut-Parsnip Broth, Heart of Palm, King Trumpet Mushroom, and Kumquat

CDC Sarah Rinkavage of Lula Cafe - Chicago, IL

 

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Chef Lee Wolen of Boka

Main image: Smoked Foie Gras, Tete de Cochon, Dill Emulsion, Radish, Onions, and Bitter Greens

 

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Chef Erling Wu-Bower of Nico Osteria

Main image: Paparadelle stuffed with Milk-braised Pork, Black Truffle, Salt-roasted Carrots, Olives, and Bread Crumbs

 

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Pastry Chef Greg Mosko of NoMI at Park Hyatt Chicago

Main image: Mint-White Chocolate Cremeux, Salt and Pepper Streusel, Hisbicus Sorbet, Hibiscus Meringues, Passion Fruit Gel, and Candied Pistachios

 

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Pastry Chef Anna Posey of The Publican

Main image: Vacharin: Salted Meringue, Vanilla Ice Cream, Hazelnut-Almond Dacqouise, Sweet Tea Ice Cream, Tea-compressed Green Almonds, Candied Almonds, and Tea-infused Olive Oil

 

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Hotel Chef Greg Biggers of Chestnut Provisions at Sofitel Chicago Water Tower

Main image: Salmon Tartare, Sambal Crème Fraîche, Quail Egg, Radish, Crispy Yukon Gold Potatoes, Dill, and Smoke

 

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The Boston StarChefs Rising Stars have plated up some exquisite plating presentations, and we want you to pick your favorite.  Our Art of Presentation award honors the Chef or Chefs who have presented the best-looking dishes — help choose the winner!

The Art of Presentation Award winner is determined by public vote.  Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is Friday, April 10 at 3 pm EST. The winner will be announced on Thursday, April 16 at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.

You choose winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by StarChefs.com.

Voting for 2015 Rising Stars – Boston Art of Presentation Award is now CLOSED.

Chef Patrick Campbell of Café ArtScience

Main image: Beef Carpaccio, Canadian Lobster, XO Sauce, Pickled Black Trumpet Mushrooms, and Perigeux Truffle

Chef Patrick Campbell of Cafe ArtScience - Cambridge, MA

 

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Chef Cara Chigazola of Oleana

Main image:  Celery Root-Feta Croquettes, Grilled Octopus, Celery Root-Mastic Purée, Roasted Quince, Roasted Beets, and Pistachio

Chef Cara Chigazola of Oleana - Cambridge, MA

 

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Chef Carl Dooley of Craigie on Main

Main image: Veal Breast Terrine, Valençay Goat Cheese, Zucchini, Chanterelles, and Veal Stock Vinaigrette 

Chef Carl Dooley and Sommelier Emily Larkins of Craigie on Main – Cambridge, MA

 

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Chef Matthew Delisle of L’Espalier

Main image: Warm Oyster Stew: Wellfleet Oysters, Smoked Bone Marrow Emulsion, Autumn Brassicas, Smoked Hazelnut Oil, and Toasted Nori

Chef Matthew Delisle and Sommelier Lauren Collins of L'Espalier - Boston, MA

 

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Chef Cassie Piuma of Sarma

Main image: Harissa BBQ Duck, Carrot-Orange Blossom Purée, Apricot, and Almonds

Chef Cassie Piuma of Sarma – Cambridge, MA

 

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Chef John daSilva of Spoke

Main image: Fried Quail, Vermont Cheddar Waffle, Vermont Maple Syrup, Smoked Butter, Aleppo Pepper, and Chives

Chef John Paul DaSilva of Spoke - Somerville, MA

 

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Chef Jason Bond of Bondir

Main image: Roasted Duck and Confit Legs, Duck Heart, Marfax Beans, and Collard Greens

Chef Jason Bond of Bondir - Boston, MA

 

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Chefs Irene Li, Margaret Li, Andy Li, and Max Hull of Mei Mei

Main image: Steamed Chatham Mussels, Smoked Butter Confit Potatoes, Nori, Smoked Miso, Pickled Radishes, Orange Marmalade, Chiogga Beets, Parsley, and Warm Mussel Cream

Chef Max Hull and Owner Irene Li of Mei Mei – Brookline, MA

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Pastry Chef Renae Connolly of Café ArtScience

Main image: Urfa-infused Soft Chocolate Cheese, Ginger-glazed Tangerines, Sesame Tuile, Caramelize Feuilletine, and Tangerine Sorbet

Pastry Chef Renae Connolly of Cafe ArtScience - Cambridge, MA

 

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Pastry Chef Rachel Sundet of Hungry Mother and State Park

Main image: Animal Farm Buttermilk Cheesecake, Preserved Blackberries, Rye-Walnut Crumb, and Candied Citrus

Pastry Chef Rachel Sundet of Hungry Mother - Cambridge, MA

 

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Hotel Pastry Chef Michael Daly of Four Seasons

Main image: Opera Cake: Almond Cake, Butterceam, and Chocolate Mirror Glaze

Pastry Chef Michael Daly of The Four Seasons - Boston, MA

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The StarChefs Rising Stars New York City VIP Reception & Tasting Gala is fast approaching, and it’s time for our Art of Presentation Award.  There is nothing we love more than a beautiful dish, so we created the Art of Presentation Award to recognize the Chef or Chefs who present the most attractive plating presentations.

The Art of Presentation Award winner is determined by public vote.  Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is 3pm EST Friday, February 20th. Winner will be announced at the VIP Reception & Tasting Gala on Wednesday, February 25th.  The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.

You choose winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by StarChefs.com.

Voting for 2015 Rising Stars – New York City Art of Presentation Award is now CLOSED. Congratulations to our winner: Chef Daniela Soto-Innes of Cosme!  Thank you to all that participated in voting.

 

Chef Thomas Allan of The Modern

Main image: Foie Gras Tart with Kumquats and Fennel

Chef Thomas Allan of the Modern - New York,  NY

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Chef John Daley of New York Sushi Ko

Main image:  Yakitoro: O Toro Kama and Scallion

Chef John Daley of the New York Sushi Ko - New York, NY

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Chef Elise Kornack of Take Root

Main image: Charred Tendersweet Cabbage, Lobster Stock Braised Cowbeans, and Yarrow Greens

Chef Elise Kornack of Take Root - Brooklyn, NY

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Chef Richard Kuo of Pearl & Ash

Main image: Venison Sausage, Celery Root, Kohlrabi, and Dill

Chef Richard Kuo of Pearl & Ash - New York, NY

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Chef Matt Lambert of The Musket Room

Main image: Gazpacho

Chef Matt Lambert and Sommelier Dane Campbell of The Musket Room - New York, NY

 

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Chef Bryce Shuman of Betony

Main image: Marinated Fluke, Squid, Cured Seaweed, Black Beans, and Pickled Kombu

Chef Bryce Shuman and Sommelier Jeff Taylor of Betony - New York, NY

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Chef Daniela Soto-Innes of Cosme

Main image: Uni Chicharron, Cucumber, and Habanero Purée

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Chef Travis Swikard of Boulud Sud

Main image: Braised Spanish Seppia ‘En su Tinta,’ Potato Espuma, Marinated Peppers, and Morcilla

Chef Travis Swikard and Sommelier Tim Rawding of Boulud Sud - New York, NY

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Chef JJ Johnson of The Cecil

Main image: Kona Kampachi, Pickled White Cherries, Smoked Peanuts, Thai Chile-Hibiscus Jam, Bonito Tuile, African Purple Basil, and Micro Cilantro

Chef JJ Johnson and Pastry Chef Mame Sow of The Cecil - New York, NY

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Chefs Matt Danzer & Ann Redding of Uncle Boons

Main image: Boneless Beef Ribs, Massaman Curry, Potato, Red Onion, Peanut, and Green Peppercorn

Chefs Matt Danzer and Ann Redding of Uncle Boons - New York, NY

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Chef Andrew Whitcomb of Colonie

Main image: Salad of Sugar Snap Peas, Nasturtium, Lemon Jam, Minted Yogurt, Fennel, and Radishes

Chef Andrew Whitcomb of Colonie - Brooklyn, NY

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Pastry Chef Erin Kanagy-Loux of Reynard at Wythe Hotel

Main Image: Apple Dumpling, Brown Sugar, Cider and Calvados Caramel Sauce, Sweet Cream Ice Cream, Oat Streusel, and Sea Salt

Pastry Chef Erin Kanagy-Loux of Reynard at the Wythe Hotel - Brooklyn, NY

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Pastry Chef Tracy Obolsky of North End Grill

Main image: Caramel Apple Bread Pudding, Sliced Caramel Apple, Salted Caramel Sauce, Candied Walnuts, Crème Fraiche Ice Cream, and Apple Blossoms

Pastry Chef Tracy Obolsky of the North End Grill - New York, NY

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Pastry Chef Mina Pizarro of Juni

Main image: Delicata Squash Soup, Huckleberry Gelée,  Pickled Ginger Ice Cream, and Squash Skin Crisps

Pastry Chef Mina Pizarro of Juni - New York, NY

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Steelite is proud to present the StarChefs Rising Stars Washington DC Area “Art of Presentation” Award!  This award honors the Chef or Chefs who present the best-looking plating presentations.

The “Art of Presentation” Award winner is determined by public vote.  Click the images* shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is 3pm EST Friday, December 12th. Winner will be announced at the VIP Reception & Tasting Gala on Wednesday, December 17th.  The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.

*All images provided by StarChefs.com.

Voting for 2014 Rising Stars – Washington DC Area Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated.  We will announce the winner on Wednesday, December 17.  Thanks to all those who voted!

 

Chef Kyle Bailey of The Arsenal at Bluejacket 

Main image: Beef Heart Tartare, Worcestershire, Balsamic, Pickled Mustard Seed, Parsley Salad, and Grilled Bread

Brewer Greg Engert of Blue Jacket - Washington, DC

Click to view Chef Bailey’s Plating Gallery

 

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Chef Ian Boden of The Shack

Main image:  Quail, Carolina Gold Rice Grits, Roasted Local Carrots, Pickled Blueberries, and Virginia Peanut Mole

Chef Ian Boden of The Shack – Staunton, VA

Click to view Chef Boden’s Plating Gallery

 

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Pastry Chef Giane Cavaliere of Rogue 24

Main image: Strawberry Ganache, Strawberry-Balsamic Mousse, Pink Peppercorn Air, Caramelized Almonds, Strawberry Powder, Dehydrated Strawberry Foam, and Begonia Flowers

Pastry Chef Giane Cavaliere of Rogue 24 – Washington, D.C.

Click to view Chef Cavaliere’s Plating Gallery

 

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Chef Austin Fausett of Trummer’s on Main

Main image: Bourbon-glazed Sweetbreads, Peach Butter, Smoked Marble Potatoes, Local Ruby Chard, and Chanterelles

Chef Austin Fausett, Pastry Chef Reggie Abalos, and Sommelier Diana Roderique of Trummer’s on Main – Clifton, Virginia

Click to view Chef Fausett’s Plating Gallery

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Michael Friedman of The Red Hen

Main image: Ricotta Cavatelli, Sugar Snap Peas, Smoked Bacon, Spring Onion, Pea Purée, Torn Basil, and Mascarpone

Chef Mike Friedman and Sommelier Sebastian Zutant of Red Hen – Washington, D.C

Click to view Chef Friedman’s Plating Gallery

 

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Chef Lee Gregory of The Roosevelt

Main image: Wagyu Steak Tartare, Soft-cooked Egg, Squid Ink Bread Crumb, and Pickled Watermelon

Chef Lee Gregory and Bartender Thomas Leggett of The Roosevelt – Richmond, VA

Click to view Chef Gregory’s Plating Gallery

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Pastry Chef Sarah Malphrus of Woodberry Kitchen

Main image: Buttermilk-Sorghum Panna Cotta, Buckwheat Crumble, Roasted Peanuts, Smoked Black Raspberry, Blackberry, and Lemon Basil

Pastry Chef Sarah Malphrus of Woodberry Kitchen – Baltimore, MD

Click to view Chef Malphrus’s Plating Gallery

 

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Chef Matthew McGhee of RANGE

Main image: Dry-aged Shepherd’s Hey Farm Lamb, Summer Squash, Crisp Potato, and Lavender

Chef Matthew McGhee and Sommelier Jaren Keller of RANGE – Washington, D.C.

Click to view Chef McGhee’s Plating Gallery

 

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Chef Joe Palma of Bourbon Steak

Main image: Strawberry Gazpacho, Buttermilk Sorbet, Lemon Balm, Cucumber, and Pea Blossoms 

Chef Joseph Palma and Sommelier Julian Mayor of Bourbon Steak – Washington, D.C.

Click to view Chef Palma’s Plating Gallery

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Chefs Phillip Perrow and Caleb Shriver of Dutch & Company

Main image:  Trout Roe, Paddle Fish Roe, Finger Limes, Cucumbers, Tostones, Pickled Watermelon Rind, Sea Beans, and Pepper Gel

Chefs Phillip Perrow and Caleb Shriver of Dutch & Company – Richmond, VA

Click to view Chef Perrow & Chef Shriver’s Plating Gallery

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Chef Graeme Ritchie of VOLT

Main image: Beets, Yellowfin Tuna, Cured Egg Yolk, and Tonnato

Chef Graeme Ritchie of Volt – Frederick, MD

Click to view Chef Ritchie’s Plating Gallery

 

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Chef Aaron Silverman of Rose’s Luxury

Main image: Smoked Celery Root Mascarpone, Chamomile-Honey Ice, Brown Butter-Walnut Crumble, and Caramelized Honey Gastrique

Chef Aaron Silverman of Rose’s Luxury – Washington, D.C.

Click to view Chef Silverman’s Plating Gallery

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Chef Joe Sparatta of Heritage

Main image: Charcuterie Board – 18-month Prosciutto, Kimchi Bresaola, Pepperoni, Kimchi Coppa, Lomo, Face Bacon, Country Ham, Mustards, Kimchi Ketchup, and House Pickles

Chef Joe Sparatta and Bartender Mattias Hägglund of Heritage –Richmond, VA

Click to view Chef Sparatta’s Plating Gallery

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Chef Johnny Spero of minibar

Main image: Lamb, Whey-compressed Cucumbers, Whey Sauce, Milk Skin and Dill and Cucumber Blooms

Chef Johnny Spero and Pastry Chef Rick Billings of minibar – Washington, D.C.

Click to view Chef Spero’s Plating Gallery

 

 

Have you seen our new website?

On July 28, 2014, in General, New Products, by steelite

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If you haven’t experienced our completely revamped website… it’s time.  We recently gave steelite.com a major makeover.  Boasting a ton of new features – like the “Tabletop Solutions” & “New Products” tabs, an assortment of testimonials, and the “Create your own Bespoke PDF Catalogue” function — steelite.com has it all!

 

Steelite International Website Dining Section

We can’t help it – we are obsessed.  The all-new steelite.com is loaded with striking new images. From our latest lines to our classic staples, you can see all of our products in action.

Steelite International Website Dinnerware Section

Steelite International Website Glassware Section

 

Not only beautiful, steelite.com is also functional!  Our customers can peruse the pages with ease, all thanks to our new, user-friendly navigation.  Each category of products has its very own section, and the flexible search capabilities allow you to search each section for products by type.  See something you like?  That’s where the innovative, build-your-own bespoke catalogue function comes in.  You can create a customized wish list with all of your favorite products or download a PDF brochure of a specific product line.

Steelite International Website Bespoke PDF Section

Steelite International Website Literature Section

As you can imagine, the all-new steelite.com is getting a lot of attention.  Check out this article by our friends at Tabletop Journal.  Then, head over to steelite.com to experience for yourself the intuitive new Steelite website that was built with you in mind.

 

 

Steelite is proud to present the StarChefs Rising Stars Los Angeles “Art of Presentation” Award!  This award honors the Chef or Chefs who present the most attractive plating presentations — it’s all about looks!

The “Art of Presentation” Award winner is determined by public vote.  Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is 3pm EST Monday, June 9th. Winner will be announced at the VIP Reception & Tasting Gala on Thursday, June 12.  The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.

Voting for 2014 Rising Stars – Los Angeles Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated.  We are proud to announce Chef Niki Nakayama of n/naka as the 2014 Rising Stars Los Angeles Art of Presentation winner. Chef Niki has been awarded $5,000 in Steelite product. Thanks to all those who voted!

Continue reading »

 

Steelite is proud to present the StarChefs Rising Stars Coastal New England “Art of Presentation” Award!  This award honors the Chef or Chefs who present the most visually attractive plating presentations.

The “Art of Presentation” Award winner is determined by public vote.  Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations.  The deadline to vote is 3pm EST Friday, April 11th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.

Voting for 2014 Rising Stars – Coastal New England Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated.  We are proud to announce Chef Mayumi Hattori of Straight Wharf in Massachusetts as the 2014 Rising Stars Coastal New England Art of Presentation winner. Chef Mayumi has been awarded $5,000 in Steelite product. Thanks to all those who voted!

Continue reading »

 

Rising Stars Plating Award – TN/KY

On February 10, 2014, in Tradeshows & Events, by steelite

Steelite is proud to present the 2014 Kentucky-Tennessee Rising Stars Plating Award!  This award celebrates the extra special attention that is paid to aesthetic and composition by truly great culinary professionals.  Honoring chefs that complement their cooking skills with an unparalleled ability to present food in ways that look as incredible as they taste, the Rising Stars Plating Award is a homage to the art of presentation.

The Plating Award winner is determined by public vote!  Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for your favorite Rising Star Chef’s dish.  The deadline to vote is 3pm EST Wednesday, February 19th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price).  Please only vote ONCE.

 

Voting for 2014 Kentucky-Tennessee Rising Stars Plating Award is now CLOSED. Congratulations to all of the chefs who participated.  We are proud to announce Chef Annie Pettry of Decca as the 2014 TN-KY Art of Presentation winner. Chef Annie has been awarded $5,000 in Steelite product. Thanks to all those who voted!

Continue reading »

 

Dessert Tasting with Thomas Raquel

On January 20, 2014, in General, by steelite

It’s no secret that we are big fans of Chicago-based pastry chef extraordinaire Thomas Raquel. Truth be told, calling ourselves “fans” feels like the understatement of the year – especially when reminiscing about our extravagant, multi-course dessert experience with Thomas at Acadia last fall. Some would call it a tasting – which was the term used on the menu – but, again, “tasting” is beyond an understatement. This was an evening of pure pampering through pastry.

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Inspired by fall, Thomas’ menu showcased the warm, bright colors and flavors of the season.  The progression of each dessert presentation referenced the evolution of fall leaves – from vibrant red to earthy yellow to rich brown.  The menu touted three fantastic courses, each more impressive than the last.  Thomas even snuck in a few surprises (like the stunning Tête de Moine presentation pictured below).

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We left Thomas’ table in awe – and feeling spoiled! We don’t want to brag (well, maybe a little…), but we captured a few photos of the fantastic desserts. Here’s a little taste of the experience.

IMG_0544Course 1: “Fragrant pear” Compressed pear; muscat ribbons; distilled spiced pear jus; Earl Grey ice cream; autumn olive ice; honey croquant; Earl Grey infused oil; borage flowers; bronze fennel

IMG_0560Course 2: “French Apple” Calvados roasted apple; caramelized arlette – spiced puff pastry; caramelized maple ceylon cinnamon custard; pecan powder

IMG_0562Course 3: “Fall Chocolate” Squash cremuex – roasted kuri squash with caramelized white chocolate; chocolate sorbet; flourless chocolate cake; cashew croquant; figs roasted with burnt honey, sherry and black pepper; huckleberry confit; Cocoa nib powder

Thank you for taking such great care of us, Thomas! It was truly unforgettable.

Steelite Sponsors StarChefs ICC

On October 28, 2013, in Uncategorized, by steelite

At the 8th Annual StarChefs.com International Chefs Congress, we got to do one of our favorite things – spend day and night with some of the most talented chefs, pastry chefs, mixologists, and sommeliers in the world.  A three-day culinary symposium, the StarChefs.com ICC gathers more than 140 of the world’s most innovative industry professionals to present the latest techniques and culinary concepts.

For us, ICC is not-to-be-missed, and we proudly provided tableware and glassware for many of the events.  Our products were showcased at the International Pastry Competition, main stage demos, the Savory and Pastry Pop Ups, mixology workshops, and wine tasting seminars – “Steelite Sightings” galore!

International Pastry Competition

The only thing we love more than an amazing dessert is an amazing dessert presented on Steelite. Twenty pastry chefs competed to win this three-day competition designed to showcase the creativity of the most talented pastry chefs in the industry.  A big congratulations to the winner – Sean Pera of Herons (Cary, NC)!

Savory & Pastry Pop Ups 

We partnered up with PreGel AMERICA to host the EAT@ICC Pastry Pop Up and provided plateware for the Savory Pop Up.  Each day, the pop ups featured three-course tastings by the best of the best, plated on Steelite.

PASTRY Pop Up – presented by Steelite International + PreGel AMERICA

Day 1: Pastry Chef Philip Speer, Uchi (Austin, TX)
Day 2: Pastry Chef Patrick Fahy, Sixteen, Trump International Hotel & Tower (Chicago, IL)
Day 3: Pastry Chef Michael Laiskonis, Institute of Culinary Education (New York, NY)

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Pastry “Impromptu” Pop Up

A special thanks goes out to who we are calling the “Dream Team” – Pastry Chefs Johnny Iuzzini, Philip Speer & team, Sam Mason, and Patrick Fahy came together to create a dessert tasting menu in less than 25 minutes!  An unexpected turn of events brought this team of chefs together to assist in the Steelite/PreGel Pastry Pop Up.  What a great surprise for the hungry crew that got to try these impeccable desserts on Steelite china!

dream team

SAVORY Pop Up

Day 1: Chef Bill Kim, BellyQ (Chicago, IL)
Day 2: Chef David Bazirgan, Fifth Floor (San Francisco, CA)

Day 3: Chef Jeff McInnis, root & bone (New York, NY)

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Main Stage Demos & Workshops

Some of our favorite chefs stepped up to the plate (Steelite plates, of course) on the main stage. From “Full Range of Flavor” with Chef Bryan Voltaggio to “Man of Manzanilla: Modernist Spain Takes on the Big Apple” with Chef Dani García, these chefs had us swooning.  Bonus: Chef Voltaggio’s pumpkin pasta made its way into the audience and two very lucky ladies got to taste!

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Art of Presentation: Dominique Crenn & Juan Contreras

This dynamic duo showed up on stage to stun the audience with their ingenious techniques. From using a fish tank pump to create air in tomato water to sheering a wine bottle in half to make an unbelievable presentation – this team takes creativity to a whole new level. Owner and Chef at Altelier Crenn in San Francisco, Crenn and Contreras plated on Pillivuyt’s Vendome to spice up the wine bottle presentation.

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Mixology & Wine Tasting Seminars

Any culinary showcase is incomplete without an amazing display of mixology.  Our Bormioli Rocco and Rona lines were highlighted alongside some truly fantastic cocktails at the MIX@ICC stations. And, we were proud to be part of workshops with industry rockstars – like the Tippling Bros – and on the table for master sommeliers in the Somm Slam.

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Congress Cocktail

It’s always nice to sit back and have a drink after a hard day’s work. This 2-hour event kicked off Monday evening and featured 10 masterful mixologists. Not only were we bound to find a great drink, but we’d be drinking in style using one of Bormioli Rocco’s glasses. Whiskey sour looks great in both, Galassia and Cortina. Thanks to PreGel America and Chef Frederic Monti for creating the delicious Green Apple Whiskey Sour with meringue garnish pictured below. Cheers!

 

 

Steelite International Booth #41

StarChefs ICC is always one of our favorite events of the year because we get to interact with the industry’s finest chefs, F&B Directors, restaurateurs, and many more. This year, we had the privilege of working in close ties with PreGel America, which created a strong bond between the two companies. In addition, our marketing team designed a very appealing booth and attracted the eyes of many. Overall, we’d say it was a success!

ICC Booth 2013

 

We’re already dreaming about next year’s ICC.  To get the full scoop, visit our Facebook page to check out all of our photos from the 8th Annual StarChefs.com International Chef’s Congress.

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