This year we teamed up with Revol, French company specializing in culinary porcelain, managed by the same family for nine generations since 1768, for The Art of Plating Rising Talent 2019. We chose to partner with Revol for their dedicated commitment to supporting people, ideas, inspirations, projects and innovation — 5 pillars that are ingrained in their mission. Learn about our partnership and watch beautiful dishes being made by chef Jerrod Zifchak and pastry chef Shaun Velez of Cafe Boulud, NYC.

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.