Rising Stars ATL – Art of Presentation Award

Steelite is excited to present the 2018 Atlanta Rising Stars Art of Presentation contest featuring talented chefs from The Peach State. 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 Friday, February 16th at 3 pm EST. The winner will be announced on Tuesday, February 20th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2018 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

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This poll is closed! Poll activity:
Start date 02-08-2018 10:00:00
End date 02-17-2018 15:00:00
Poll Results:
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Chef Jonathan Kallini of Bacchanalia

Main Image: Fruits de Mer: Nantucket Bay Scallop, Monkfish Liver Torchon, John’s River Oyster, Steelhead Trout Belly Tartare and Shiso, Hiramasa Crudo, Maine Uni Panna Cotta and Polanco Caviar, and Razor Clam Ceviche paired with Sauvignon Blanc, Silex, Domaine Didier Dageneau, Pouilly-Fumé, Loire Valley, France, 2014

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Chef Jason Liang of Brush Sushi Izakaya

Main image: Omakase Sushi: Arrow Squid, Gizzard Shad, Silverskin Fish, Flounder Fin, Golden Eye Snapper, Tuna, O Toro Tuna, Iwashi with Ginger and Scallion, Eel with Onago Sauce, Maine Sea Urchin, and Shrimp-Mountain Yam Tamago

 

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Chef Joey Ward of Gunshow

Main image: Scallop, Corn-Coconut Milk, Watermelon Granita, Watermelon Rind Salad, Fish Sauce, Thai Chile, Toasted Peanuts, and Thai Basil

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Chef Spencer Gomez of Holeman & Finch

Main image: Cured and Smoked Beef Belly, Mustard Vinaigrette, Turnips, Roasted Sunchokes, and Arugula

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Chef Richard Neal of Five & Ten

Main image: Cured Turnips and Radish, Boiled Peanut Tahini, Beef Fat Dressing, Pickled Turnip, and Puffed Beef Tendon

 

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RestaurateurTodd Ginsberg of The General Muir

Main image: Seaweed Bucatini, ‘Nduja, Mussels, Breadcrumbs, and Lobster Bottarga 

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Chef Parnass Savang of Talat Market

Main image: Pla Chae Nahm Pla: Madai Sashimi, Finger Limes, Mint, Fried Garlic, Arugula, Thai Chiles

 

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Chef Brett Ashcraft of Queenie’s

Main image: Short Rib, Cheese & Mac, and Pork-braised Green Beans

 

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