Tri-C’s Janice Campbell Advances to Finals Of InterContinental Hotels & Resorts ‘Ultimate Culinary Clash’
April 12, 2017
John Horton, 216-987-4281 email@example.com
Cuyahoga Community College (Tri-C®) culinary student Janice Campbell seared, sauteed and whisked her way to the finals of the InterContinental® Hotels & Resorts Ultimate Culinary Clash in San Francisco.
She will compete May 18 against other culinary students from across North America. Campbell qualified by winning a local competition that took place at Table 45 at InterContinental Hotel Cleveland, where she impressed guest judges and diners with her dishes.
Her menu featured an appetizer of crispy cider-braised pork belly; an entree of pan-seared branzino; and chocolate pot de creme for dessert.
Campbell grew up on a dairy farm outside of Warren, where her family milked a small herd and farmed more than 2,000 acres. The need to feed the hired hands pushed her into the kitchen and sparked a love for cooking.
She enrolled at Tri-C’s Hospitality Management Center of Excellence in 2014 to pursue a career in culinary arts. Campbell earned her Professional Baking and Professional Culinarian certificates last spring and will graduate in May with an Associate of Applied Business in Culinary Arts.
Campbell currently works in the kitchen at The Country Club in Pepper Pike.
For winning the local Culinary Clash, Campbell received a $1,500 scholarship from Table 45 at InterContinental Cleveland. The restaurant awarded more than $5,000 to student competitors and the Tri-C Hospitality Management Center Scholarship Fund.
Campbell will be joined by classmate Cynthia Rice of Mentor at the Ultimate Culinary Clash in San Francisco. Rice served as Campbell’s sous chef during the competition in Cleveland.