StarChefs Rising Stars Chicago
Steelite is excited to present the 2024 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Chicago! This contest focuses on the creativity behind the plating, so take a close look at the artistry in each dish. Please vote for the chef who 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 Friday, September 20 at 4 PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, September 23. The winning chef receives $5,000 toward Steelite International products of their choice.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Pastry Chef Kyra Farkas of Oriole
Black Truffle Ganache, Fresh Black Truffle, Egg Yolk Jam, Milk Chocolate Shell
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| Lemon Pâte de Fruits, Olive Oil Sorbet, Rosemary Ice, Rosemary-Infused Black Olive Oil, Lemon Balm | Lapsang Souchong-Chocolate Sorbet, Chicory-Caramelia-Chocolate Mousse, Salted Okinawa Caramel, Toasted Cardamom Meringue, Black Currant, Dark Chocolate Tuile |
Chef Chris Jung of Maxwells Trading
Chicken a la Brasa, Black Eyed Peas, Ginger-Scallion Salsa Verde
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| Soup Dumpling Tortellini, Ground Pork, Prosciutto, Maitake Mushroom, Black Vinegar, Ginger, Chives | Bo Zai Fan: Braised Pork Belly, Lap Cheong, Yuba, Fava Beans, Koshihikari Rice, Fresno Chile Hot Sauce, Chile Crisp, Soy Sauce |
Chef Nathan Kim of Obélix
Dry-Aged Rohan Duck Breast, Buckwheat, Duck Sausage, Ginger-Szechuan Peppercorn Cream Sauce, Pickled Cherries, Butter-Roasted Chanterelles, Pickled Mustard Seed, Shiso
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| Prawn Toast: Crystal Blue Prawn, Bouillabaisse Butter Brioche, Egg Yolk Jam | Terrine au Foie Gras: Hudson Valley Foie Gras, Strawberry-Miso Jam, Rhubarb Relish, Puffed Grains, Tarragon, Fennel Pollen Milk Bread |
Pastry Chef Erin Kobler of Sepia and Proxi
Tête De Moine, Corn Financier, Huckleberry Chutney, Popped Sorghum, Thyme Granola, Almond Butter, Pickled Mustard Seeds
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| Sweet Pea Pavlova, Meyer Lemon-Toasted Coriander Sorbet, Mascarpone-Sweet Pea Mousse, Roasted Vanilla White Chocolate Ganache, Candied White Chocolate Sand, Candied Meyer Lemon | Cloud Cake: Greek Yogurt Sponge Cake, Chamomile-Rhubarb Foam, Honey-Rhubarb Coulis, Chamomile-Hibiscus-Poached Rhubarb, Candied Puffed Rice, Sheep’s Milk Frozen Yogurt, Bee Pollen, Oxalis, Bronze Fennel |
Chef James Martin of Bocadillo Market
Chocolate-Espresso-Olive Oil Cake, Chocolate Ganache, Whipped Cream, Pomegranate, Toasted Spiced Almond, Nasturtium, Mint
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| Tempura-Fried Acorn Squash Crostini, Whipped Goat Cheese, Sherry Vinegar, Avocado Coulis, Pickled Padrón Chile, Rosemary-Infused Honey, Microgreens | Smoked Lamb Neck, Pickled Green Beans, Noor Aïoli, Shaved Carrots, Fresh Herbs, Toasted Demi Baguette |
Chef Adam Meyer of Brasero
Porchetta, Italian Sausage, Mojo de Ajo Aïoli, Herb-Endive Salad, Chimichurri
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| Lángos, Catupiry, Pickled Ramp, Fried Chicken Skin, White Sturgeon Caviar, Chive Blossom | Lobster-Crab-Shrimp Agnolotti, Diavolo Sauce, Tarragon, Breadcrumbs |
Chef Zubair Mohajir of Lilac Tiger
Vada Pav: Potato Croquette, Brioche Bun, Sesame-Tomatillo Achar, Pickled Chile, Spinach-Cilantro Chutney, Tomato
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| Chettinad Masala Chicken, Tomato Gravy, Coconut, Onion, Ginger, Garlic, Curry Leaves | Nihari Momo, Jus, Chile Crisp |
Chef Margaret Pak of Thattu
Pork Chop Peralan, Coconut-Tomato Gravy, Collard Greens, Yucca Cake
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| Meen Pollichathu: Tilapia, Tomato-Turmeric Gravy, Turmeric-Lime Rice, Cabbage Thoran | Kallumakkaya: Pan-Seared Mussels, Carrot-Radish Salad, Lime |
Chef Charles Wong of Umamicue
Lion’s Mane Nuggets with Smoked Oyster Mushroom Aïoli
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| Blue Crab Rangoons with Sweet Chile Sauce | Barbecue Platter: Smoked Brisket, Burnt Ends, Crispy Duroc Pork Belly, Smashed Cucumbers, Nước Chấm Potato Salad, Umamicue BBQ Sauce, Pickled Carrots and Daikon |