Tri-C Students Compete to Represent Cleveland at Intercontinental Hotels & Resorts ‘Ultimate Culinary Clash’
Help pick the winner by dining at Table 45 on March 18, March 25 and April 1
Three top culinary students from Cuyahoga Community College (Tri-C®) will compete against each other in the coming weeks to advance in the InterContinental® Hotels & Resorts Ultimate Culinary Clash.
One of the finalists – Janice Campbell, Vincent Delgross or Aaron Schroeder — will represent Cleveland in the Ultimate Culinary Clash in San Francisco on May 18 and compete against other culinary students from around North America.
The local winner will emerge from a three-week competition taking place March 18, March 25 and April 1 at Table 45 at InterContinental Hotel Cleveland. Each finalist gets a Saturday night in the restaurant’s kitchen to prepare a three-course meal, which will be rated by celebrity judges and diners.
Tickets to each night of the competition at Table 45 are $40, which includes an appetizer, entrée and dessert. Tax and gratuity are not included. An optional wine pairing will be available for an additional cost.
Seating is limited for the competition dinners at Table 45, which offers seatings at 6 p.m. and 8 p.m. for each student finalist. To make a reservation, call Margaret Gilgallon at 216-707-4045.
A portion of the proceeds will go to the Tri-C Hospitality Management Center Scholarship Fund.
Here is the lineup of finalists, with their chosen menus and biographies:
March 18: Vincent Delgross
Appetizer: Scallop ceviche
Entrée: Roasted red pepper crusted lamb shank
Dessert: Strawberry and crumb panna cotta
Vincent Delgross grew up in a restaurant, living above the eatery his mother managed and learning kitchen skills as a toddler. He ventured into a construction job after high school but returned to his roots to pursue a career in the culinary arts, which brought him to Tri-C.
The Richfield resident expects to graduate in May with an Associate of Applied Business in Culinary Arts, building on the Professional Culinarian certificate he earned last fall. Delgross currently works in the kitchen at Teschner’s Tavern in Richfield through an internship arranged through the College.
March 25: Aaron Schroeder
Appetizer: Pork belly with red curry carrot puree
Entrée: Miso butter cobia
Dessert: Chai-spiced cheesecake
Aaron Schroeder turned to cooking as a career to capitalize on his creativity and energy, personal traits that seemed shackled in previous jobs as a landscaping supervisor and call center manager. The North Royalton resident enrolled at Tri-C four years ago and took classes around a full-time work schedule. The skills he learned helped him rise to his current position of sauté chef at The Ritz-Carlton in Cleveland. He earned his Professional Culinarian certificate in the fall and is on track to earn an Associate of Applied Business in Culinary Arts.
April 1: Janice Campbell
Appetizer: Crispy cider-braised pork belly
Entrée: Pan-seared branzino
Dessert: Chocolate pot de crème
Janice Campbell grew up on a dairy farm and — given the many mouths to feed — always helped in the family kitchen. Those countless hours sparked a love for cooking that brought her to Tri-C to pursue a culinary career. The Warren resident said she chose the College for its affordable tuition and outstanding faculty. She currently works at The Country Club in Pepper Pike. 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.
The three student finalists emerged from a “mini-clash” held Feb. 21 at Tri-C’s Hospitality Management Center on Public Square. The fourth-, fifth- and sixth-place finishers will serve as sous chefs for the finalists at Table 45.
Thomas Simpson of Cleveland will assist Delgross, Natasha Johnson of Garfield Heights will work with Schroeder and Cynthia Rice of Mentor will help Campbell.
For more information, visit www.tri-c.edu/CulinaryClash
About Table 45
Table 45 at the InterContinental Cleveland features richly flavored World Cuisine in a chic, minimalist setting. Chef and restaurateur Zack Bruell intended the restaurant to highlight all experiences, including an emerging trend toward casual elegance, where people can experience high-end dining without the fussiness of formal restaurants. The concept for Table 45 emerged from Bruell’s conviction that top restaurants must now entice all senses and appeal to various moods. Table 45 is open weekdays for lunch and dinner; weekends for dinner only. www.tbl45.com
About the InterContinental Hotel Cleveland
The InterContinental Hotel Cleveland is located at 9801 Carnegie Avenue in Cleveland. The hotel features 35,000 square feet of newly renovated meeting space, including a 500-seat, state-of-the-art amphitheater, a grand ballroom and eight large meeting rooms. With 294 guest rooms and 27 suites, The InterContinental’s guest rooms have recently undergone a modern transformation to provide the best-in-class design, comfort and convenience. The InterContinental Cleveland recently received the AAA Four-Diamond Award for 2016. The hotel was also named one of the best in Ohio by U.S. News & World Report.
March 06, 2017
John Horton, 216-987-4281 email@example.com