Culinary Clash 2018: ICC Winner’s Announced

Each year, the International Culinary Center in California is invited to compete in the annual Culinary Clash Student Cooking Competition & Scholarship Fundraiser. Representing Luce at the InterContinental San Francisco and Nob Hill Club at the InterContinental Mark Hopkins, six teams of International Culinary Center students were selected to not only take over a restaurant kitchen for an evening, but also compete for scholarship monies towards their culinary education.

The International Culinary Center enters the 2018 Ultimate Culinary Clash as the defending champions after having won the competition last year! After weeks of competition, we’re excited to announce the winning teams from Luce and Nob Hill Club that have been selected to move on to the final competition—The Ultimate Culinary Clash in Washington DC on March 17th.

Congratulations to the team from Luce, Chef Hannah Gomez & Sous-Chef Molly Doster, and the team from Nob Hill Club, Chef Selah Kendall & Sous-Chef Andrae Gray! See the dinners that won these two teams their spot in the Ultimate Culinary Clash in DC, and the excellent work of all the ICC students who competed below!

I never really expected to win the competition, we just went in worked extra hard with all our best and had a lot fun in the process. Coming this far in the competition made me realize how much I have grown as a chef.This clash has really been a great opportunity for both Molly and I, and as an international student I am very excited about being able to showcase and have everyone get a taste of  Filipino cuisine and culture. “Veni. Vidi. Vici.”

– Hannah Gomez, Lead Chef for Team Luce

As long as God is in your corner,  anything is possible. Do what you love, and love what you do.  ”  – Chef Zulu Gray

Highlights from the 2018 Culinary Clash Dinners

LUCE at the InterContinental San Francisco
Nob Hill Club at the InterContinental Mark Hopkins
March 11 — Chef Hannah Gomez | Sous Chef Molly Doster

Menu

  • Cquilao Pacifico
    Kanpachi Crudo, Lightly Marinated in Cucumber Aguachile Tomato Granita, Trout Roe
  • Poseidon’s Cradle
    Deconstructed Paella, Egg Yolk Confit, Romesco
  • The Grand Finale
    Olive Oil Cake, Brown Butter Ice Cream, Blood Orange, Meringue Brulee
March 3 — Chef Alex Lopez | Sous Chef Annu Verghese

Menu

  • Ode to the Tomato
    Tomato Decoction, Fried Green Tomatoes, Aged Cheese Brodo
  • For the Love of Pork
    Pan-Roasted Pork Tenderloin, Romanesco, Crisscross Trumpets, Maple Pistachios, Celeriac Creme
  • Citrus Ruse
    Baba Cake, Citrus Cream, Gelée, Candied Kumquats, Hazelnut, Blood Orange Crisp
March 18 — Chef Ryan Thibert | Sous Chef Tila Taghavi

Menu

  • Grilled Broccolini & Sautéed Brussels Sprouts
    Smoked Bacon, Quinoa, Chevre
  • Beef Tenderloin, Slowly Cooked with Herbs & Garlic
    Potato, Romanesco, Red Wine Jus
  • Dark Chocolate Cheesecake
    Cara Cara Orange, Brown Butter Crumble, Peanut Tuile
March 10 — Chef Selah Kendall | Sous Chef Andrae Gray

Menu

  • Pork & Shrimp Wonton
    Mushroom and Lemongrass Tisane
  • Diver Scallops
    Wilted Dandelion Green, Bacon Marmalade, Pomegranate
  • Black Sesame Creme Brulee
    Meyer Lemon Ice Cream
March 25 — Chef Robert O’Donnell | Sous Chef Michael Zozobrado

Menu

  • Mission Street Corn
    Yellow Corn, Dashi-Miso, Pichkled Chile, Cilantro
  • Lamb Shoulder Confit
    Watermelon Radish, Rutabaga, Confit Leek, Lamb Jus
  • Turron Fosters
    Rum Caramel, Jackfruit Coulis, Fish Sauce Ice Cream
March 17 — Chef Ryan Moffatt | Sous Chef Adam Silverstein

Menu

  • Carne Cruda
    Beef Tenderloin, Bone Marrow Espuma, Wild Arugula Pesto
  • Braised Oxtail Pasta
    Balsamic Cipollini Onions, Porcini Consommé, Mixed Mushrooms, Pickled Spring Vegetables
  • Tiramisu
    Frangelico Espresso Baba, Candied Hazelnuts, Marcarpone Gelato