Rising Stars South Florida – Art of Presentation Award

 

Steelite is proud to present the 2016 South Florida StarChefs Rising Stars Art of Presentation contest. This contest is all about the best looking dish, and the winner is determined by public vote. Please vote for the Chef(s) that created your favorite plating presentations.

Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote.  The deadline to vote is Monday, April 11th at 3 pm EST. The winner will be announced on Wednesday, April 13th 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.

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 01-01-1970 00:00:00
End date 01-01-1970 00:00:00
Poll Results:
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Artisan Steve Santana of Taquiza

Main image: Nixtamalized Corn Nuts, Chapulinas, Chicatanas, Chile, and Warm Salt

1

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Chef Alex Chang of Vagabond

Main image:Mango, Mint, Scallions, Mousse Melons, Fresh Milk Panna Cotta, and Burnt Bread Powder

1

 

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Chef Jimmy Everett of Valentino Cucina Italiana

Main image: Cauliflower Panna Cotta, Shaved White Chocolate, Paddlefish Caviar, and Micro Chives

1

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Chef Brad Kilgore of Alter

Main image: Heirloom Carrots, Smoked Eggplant Pastrami, Grapefruit, and Grilled Pistachio

2

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Chef Diego Oka of La Mar

Main image: Beet-Potato Causa, King Crab, Huancalna, Salmon Roe, and Tobiko

1

 

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Chef Niven Patel of Michael’s Genuine

Main image: Shaved Vegetable Salad: Watermelon Radish, Baby Carrots, Beets, Fennel, Broccoli, Torn Herbs, Quinoa, and Preserved Meyer Lemon-Tahini Dressing

1

 

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Chef Phuket Thongsodchareondee of Cake Thai Kitchen

Main image: Tom Zabb Nueh: Ribeye, Beef Flank, Beef Trim, Lemongrass Scallion, and Cilantro

1

 

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Chef Cesar Zapata of The Federal

Main image: Charred Japanese Eggplant, Coconut, Peanuts, Nuac Mam, Cucumber, Pomello, Cilantro Stems, and Coconut Rice Chips

2

 

 

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Community Chef William Crandall of Izzy’s Fish & Oyster

Main image: Island Creek, Ichabod, John River, Pleasant Bay, Malabar, and Chatham Oysters, Yuzokosh, Ponzu, Cocktail Sauce, Mignonette, and Horseradish

1

 

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Hotel Chef Rick Mace of Café Boulud

Main image: Sweetbreads, Licorice Root, Confit Turnips, Fried Turnip Leaf, and Cauliflower Purée

1

 

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Restaurateurs José Mendín, Sergio Navarro, Andreas Schreiner of Pubbelly

Main image: Short Rib Gyoza, Black Truffle, White Corn Soy, Sorel Leaf, and Parmesan

2

 

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Pastry Chef Sylvain Bortolini of Faena

Main image: Faena Cookie

1

 

 

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Pastry Chef Megan Pidgeon of Glazed Donuts

Main image: Sticky Knot: Cinnamon-Cardamom Butter, Cinnamon-Brown Sugar, and Praline Pecans

 

2

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