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!
Chef Annie Pettry of Decca
Main image: Diver Scallop Crudo, Jonathan Apple, Fried Sunchokes, Lime Zest, and Fennel Pollen
Chef Matt Gallaher of Knox Mason
Main image: Crispy Braised Pork Belly, Tobasco-Sweet Potato Purée, Benton’s Bacon, and George Dickel Apples
Chef Keri Moser of IvyWild
Main image: Pork Shoulder, Pickled Peaches, Cornbread, Foie Gras Butter, and Sorghum Vinaigrette
Chef Levon Wallace of Proof on Main
Main image: Seared Bison Carpaccio, Horseradish, Oyster Mushrooms, Squash Pickles and Seeds, and Nasturtium with House Ranch
Pastry Chef Kayla Swartout of Capitol Grille
Main image: Tennessee Corn Cake, Cruze Dairy Buttermilk Ice Cream, Meringue, Blood Orange Curd, and Citrus
Chef Michael Hudman & Chef Andrew Ticer of Hog and Hominy
Main image: Butternut Squash, Acorn Squash, Maple-Soy Glaze, Corn Nuts, and Pak Choi
Chef Phillip Krajeck of Rolf and Daughters
Main image: Squid Ink Canestri, Squid and Shrimp Sauce, House-cured Pancetta, Toasted Garlic, and Calabrian Chiles
Chef Matt Lackey of Flyte World Dining
Main image: Trout Collar Croquette, Carrot Top Pesto, Cruze Buttermilk, and Winter Herbs
Chef David Mitchell of Mitchell Deli
Main image: Bahn Mi – Pork Butt Confit in Benton’s Bacon Grease, Jicama-Carrot Slaw, Cucumber, Cilantro, Lime Mayonaise, and Silkes Hoagie