Rising Stars New Orleans – Art of Presentation Award

Steelite is proud to present the 2016 New Orleans StarChefs Rising Stars Art of Presentation contest. This contest is all about looks, 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 Thursday, February 11 at 3 pm EST. The winner will be announced on Tuesday, February 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.

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 06-01-2015 17:34:21
End date 02-11-2016 15:00:00
Poll Results:
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Chef Michael Gulotta of MoPho

Main image: Pepper Jelly Braised Cedar Key Clams, Lamb Belly Lardo, and Annatto Beignets

Chef Mike Gulotta of MoPho - New Orleans, LA

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Chef Jeffrey Hansell of Ox Lot 9

Main image: Fried Frog Legs, Hot Sauce Butter, Buttermilk Dressing, Pickled Celery, and Dill

Chef Jeffrey Hansell of Ox Lot 9 - New Orleans, LA

 

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Chef Alex Harrell of Angeline

Main image: Salted Egg Yolk Raviolo, Chestnut Pasta, Roasted and Marinated Celery Root, Ricotta, and Orange Zest

Chef Alex Harrell of Angeline - New Orleans, LA

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Chef Ryan Prewitt of Pêche

Main image: Shrimp Curry Fettuccine

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Chef Rebecca Wilcomb of Herbsaint

Main image: Roasted Pork Belly, Caponata, and Arugula

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Chef Tobias Womack of Red’s Chinese

Main image: Fresh Rice Noodles, Chesesi Ham XO Sauce, and Chile Oil

Chef Tobias Womack of Red's Chinese - New Orleans, LA

 

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Community Chef Justin LeBlanc of Bevi Seafood Co.

Main image: BBQ Shrimp: Worcestershire, Thyme, Oregano, Lemon Peel, Bay Leaf, and Parish Brewing Company Canebrake Beer

Chef Justin LeBlanc of Bevi Seafood Co. - New Orleans, LA

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Concept Chef Miles Landrem of Johnny Sánchez

Main image: Grilled Redfish, Guacamole, Pickled Vegetables, Tomatillo Salsa

Chef Miles Landrem of Johnny Sanchez - New Orleans, LA

 

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Hotel Chef Daniel Causgrove of The Grill Room at Windsor Court

Main image: Blue Crab and Caviar: Sherry-infused Cream, Blue Crab, Chive, Paddlefish Caviar, Asparagus, Radish, Black Garlic, and Manchego

Blue Crab and Caviar: Sherry-infused Cream, Blue Crab, Chive, Paddlefish Caviar, Asparagus, Radish, Black Garlic, and Manchego

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Pastry Chef Blake Abene of Square Root

Main image: Chocolate Mousse, Juniper-pickled Blueberries, Ricotta-Olive Oil Cake, Black Cocoa Crumble, Cinnamon-Almond Cremeux, Wild Blueberry Sorbet, and Petite Sorel

Pastry Chef Blake Abene of Square Root - New Orleans, LA

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Pastry Chef Patrick Wellman of Coquette

Main image: Pain au Chocolate, Chocolate Ganache, Chartreuse Chantilly, Chocolate Crumble

Pastry Chef Patrick Wellman of Coquette - New Orleans, LA

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Restaurateur Justin Devillier of Balise & La Petite Grocery

Main image: Grilled Napa Cabbage, Crispy Pork Belly, Gulf Shrimp, and Nuoc Cham

Restaurateur Justin Devillier and Sous Chef Paul DiMaria of Balise - New Orleans, LA

 

 

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