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StarChefs Austin-San Antonio Rising Stars Art of Presentation Contest

21 November 2017

Steelite is excited to present the 2017 Austin-San Antonio Rising Stars Art of Presentation contest featuring the award-winning chefs from Texas. This contest focuses on the creativity behind the plating, so take a close look at the talent in each dish! 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 Sunday, December 10th at 9 pm EST. The winner will be announced on Wednesday, December 13th 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.

The poll is closed. Stay tuned to @steeliteusa to find out the winner.

Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by StarChefs.com


 

Chef Tatsu Aikawa of Kemuri Tatsu-Ya

Tatsu Aikawa

Sunomono: Smoked Octopus, Japanese Cucumber, Kombu, Micro Shiso, Bonito Vinaigrette, Nori Oil and Chile Oil
 
Tatsu Aikawa Tatsu Aikawa
Smoked Hamachi Collar, Charred Lemon, Yuzu Salt BBQ Tsukemen: Smoked Brisket, Pork Broth, Noodles, Onions, Scallions, Chile Oil, Black Garlic, Smoked Jalepeno, and Soft Boiled Egg

 

Chefs Adam Brick & Taylor Hall of Vino Vino

Adam Brick & Taylor Hall

Tasting of GOS Pig: Smoked Loin, Ras el Hanout Pastrami Belly, Pork Rillette Croustillant, Fennel, Eggplant, Peppers, Charred Honey Vinegar, and Green Harissa Yogurt

Adam Brick & Taylor Hall Adam Brick & Taylor Hall
Tomatoes and lemon cucumber from garden Koji-marinated Sungold Tomatoes, Tomato Tea, Basil, Blue Basil, Bronze Fennel

 

Chef Damien Brockway & Sommelier Jacob Brown of  P6 at the LINE ATX Hotel

Chef Damien Brockway & Sommelier Jacob Brown

Crudo: Kanpachi, Lemon, Koji, and Native Sunflower

Chef Damien Brockway & Sommelier Jacob Brown Chef Damien Brockway & Sommelier Jacob Brown
Snacks: Uni, Hen Egg, and Oyster Mushroom Local Chicken, Potato, Schmaltz, and Lemon-Thyme

 

Chefs Kevin Fink and Page Pressley of Emmer & Rye

Chefs Kevin Fink & Page Pressley

Smoked Carrot, Onion, Dill Lardo, and Arugula

Chefs Kevin Fink & Page Pressley Chefs Kevin Fink & Page Pressley
White Sonora Gondolini, Ricotta, Tomato Water, and Basil
Pork Shoulder, Tare, Kohlrabi, and Benne Seeds

 

Chef Michael Fojtasek of Olamaie

Chef Michael Fojtasek

Boiled Peanuts, Benne Oil Honey Mustard, Pickled Mustard Seeds, Buttermilk, Austrian Green Pea Hummus

Chef Michael Fojtasek Chef Michael Fojtasek
Maryland Striped Bass, Carolina Gold Rice, Hickory-smoked Trout Roe, Fennel, and Mint Marigold Wagyu Tartare, Charred Grapefruit, Burnt Benne Seeds, Nasturtium, Beet, and White Bread Crisp

 

Chef Max Snyder of Pitchfork Pretty

Chef Max Snyder

Yuca Dumpling, Oaxaca Cheese, Roasted Carrots, Potato, Red Radish Escabeche, Coconut Oil, and Wild Oregano

Chef Max Snyder Chef Max Snyder
King Salmon Crudo, Watermelon, Aloe Vera, Lemon, Lime, and Fish Sauce Coconut Crepe Cake, White Chocolate Mole, Plantain Ice Cream, Candied Peanut, Strawberry-Chile de Àrbol Sauce

 

Chef Pieter Sypesteyn of NOLA

Chef Pieter Sypesteyn

Shrimp Tostada: Blackened Gulf Shrimp, Sautèed Mushrooms, Avocado, Poached Egg, Preserved Lemon Cream, and Fried Shallots

Chef Pieter Sypesteyn Chef Pieter Sypesteyn
Beignets and Coffee Eggs Rockefeller: Fried Gulf Oysters, Braebant Potatoes, Spinach, Spinach Cream, and Poached Egg

 

Chef Fiore Tedesco of L'oca D'oro

Chef Fiore Tedesco

Eggplant Parm: Black Jewel Eggplants Mozzerella, Pomodoro Sauce, Fermented Chile, Fermented Tomato Water, Juniper, and Basil

Chef Fiore Tedesco Chef Fiore Tedesco
Corn-Ricotta Raviolo, Corn Beurre Blanc, Basil Purée, Burnt Leek Powder, Lemon Verbena, and Fermented Chilea Olive Oil Cake, Blueberry Gelato, Blueberry Compote, and Lemon Balm

 

Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Pastry Chef Tavel Bristol-Joseph

Heirloom Carrot Cake, Lemon Curd, Sweet Crème Fraîche, and Beet Caramel
 
Pastry Chef Tavel Bristol-Joseph Pastry Chef Tavel Bristol-Joseph
Strawberry Sorbet, Dewberry-Mulberry Caramel, Lime Leaf Granita, Puffed Sorghum Cacao-infused Panna Cotta, Pickled Green Muscadines, Wheat Bran Granola, and Honeycomb

 

Pastry Chef Daniela Herrera & Sommelier Jacob Brown of Counter 3.Five.Vll

Pastry Chef Daniele Herrera Sommelier Jacob Brown

Strawberry Sherbet, Strawberry-Lychee Ice, Chrysanthemum Cream, and Yogurt Foam

Pastry Chef Daniele Herrera Sommelier Jacob Brown Pastry Chef Daniele Herrera Sommelier Jacob Brown
Chamomile Ice Cream, Brûléed Egg Yolk, Lavash, Vinegar, and Chamomile Powder
Popcorn Ice Cream, Caramel, Cheddar Snow, Caviar, and Black Lime paired with Cream Sherry, Gonzalez Byass, Jerez, Spain