We are proud to share our partnership with Valrhona, the leading brand behind world’s finest chocolate produced in France since 1922, for The Art of Plating Rising Talent 2019. Learn about our partnership and watch how Valrhona makes their white chocolate bonbons at their L’Ecole Valrhona Brooklyn school.

Here’s a look into the judging process behind The Art of Plating Rising Talent with industry icons like chef Daniel Humm, chef Dominique Crenn, hotelier Brian De Lowe, photographer Evan Sung, and editor-in-chief Maria Nguyen.

Here’s an easy way to prepare raw scallops in a few steps. Chef Mei Lin of Nightshade, Los Angeles, CA shows us how to make her Hokkaido Scallops dish with coconut vinaigrette, crispy fried ginger, and coriander.

Every plate has a story behind it — the farmer who woke up at 4 AM to harvest vegetables, the chef who stayed up late to perfect his recipe, or the photographer that quit their day job to take beautiful food photos. These are the stories that inspire us and the ones we feel go unheard. We’ve created The Art of Plating Rising Talent list to celebrate these stories and the diverse class of exceptional, passionate, and game changing figures in the culinary ecosystem.