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The Perfect Canvas Elevates the Art of Presentation

19 September 2017

Steelite ICC Pop-Up BoothChef Michael Gulotta prepping at last year's pop-up

 

Food is art, and a chef is the artist. By providing the perfect plate or canvas for a chef to perform their incredible plating skills, one can elevate any presentation. We have created an opportunity to showcase those talents through the Art of Presentation Pop Up.

Steelite International is pleased to host the Art of Presentation Pop Up in our booth at the StarChefs International Chefs Congress (ICC). This unique culinary experience will give you the chance to taste the cuisine of four Rising Star chefs from across the U.S. and interact with them as they prepare a 3-course tasting menu. Our chefs this year are Brett Sawyer of Plum Café & Kitchen, Holly Jivin of The Bazaar by José Andrés, Alberto Hernandez of Frasca Food & Wine and Aaron Bludorn of Café Boulud. Each chef has carefully crafted a menu that is sure to please and will be featured on different days of the International Chefs Congress.

The conference takes place at the Brooklyn Expo Center in Brooklyn, NY on Sunday, October 22 through Tuesday, October 24. Planning to attend ICC? Tickets for the Art of Presentation Pop Up can be purchased through the following link: ICC Registration

Be sure to follow us on Instagram to see live updates from the conference! @steeliteusa #ArtofPresentation

Meet the Chefs:

Brett Sawyer, Plum Café & Kitchen – Cleveland, OH
Cooking date: Sunday, October 22
Nestled in heart of Cleveland, Chef Brett Sawyer is showcasing his culinary knowledge and experiences by sharing what his standards of authentic food should be like and is repositioning the cuisine scene in the area. Produce and protein are front and center of Sawyer’s brand. His passion to hold quality food accountable to create authentic food for his patrons is quite evident at his restaurant, The Plum.

Chef Brett Sawyer

Holly Jivin, The Bazaar by José Andrés – Los Angeles, CA
Cooking date: Monday, October 23
Curiosity and consistency have been the two major contributors in Holly Jivin’s successful culinary career. Holly and her team of 36 provide consistent, precise and creative dishes for 400 covers every night. To meet those demands for perpetual creativity, Chef Holly finds her inspiration from her customers, local produce and farmers markets. One topic that is near and dear to her heart is giving back to the younger soon-to-be chefs of the world.

Chef Holly Jivin

Alberto Hernandez, Frasca Food & Wine – Boulder, CO
Cooking date: Monday, October 23 (Congress Cocktail)
On a permanent quest to obtain experience and knowledge in the realm of fine pastries, Chef Alberto has traveled the world to places like Italy, France, Spain and the United States to perfect his talents. After some time, he landed in Washington D.C. with a role of pastry chef and sous chef at high volume restaurants, Mike Isabella’s and G by Mike Isabella. Chef Alberto now runs a fascinating pastry program at Frasca Food & Wine along with Pizzeria Locale, which are notably recognized with a James Beard Award.

Chef Alberto Hernandez

Cesar Gutierrez, Café Boulud – New York City, NY
Cooking date: Tuesday, October 24 
Today, Gutierrez may be the Executive Sous Chef at one of Manhattan’s most ritzy restaurants, but his humble beginnings were anything but Michelin-starred. After leaving home at the age of 12, gang life landed him in prison – twice. It was a necessary reality check and one that helped him find his professional calling in the process, persuading Gutierrez to enroll in a culinary program. While in school, Cesar aggressively pursued a job at DANIEL, showing up every day at the restaurant’s back door until Executive Chef Jean Francois Bruel agreed to hire him. The experience cultivated Gutierrez’s dogged work ethic and set him up for Michelin-starred success.

Chef Cesar Gutierrez