Culinary Clash cooking competition

Culinary Clash cooking competition

at the

® Cleveland have partnered with the

Hospitality Management Center for one of the school's largest cooking competitions and scholarship efforts to date.

The Culinary Clash competition invites students from the school to compete for a chance to cook with Table 45 Chef de Cuisine Donna Chriszt and have their menu featured at the restaurant.

Students submitted menus and corresponding recipes through February, and three finalists will feature their menus at Table 45 on designated nights in March to compete for the top prize.

Event judges included a panel of hotel executives, local personalities including our Jen Picciano, food writers, and guests of the restaurant.

All participating student finalists will receive cash prizes for scholarships and the overall Cleveland winner will compete in the InterContinental® Hotels & Resorts Ultimate Culinary Clash competition in San Francisco on May 6, 2015 with other InterContinental Hotels' winners from North and South America. One property along with its executive chef and student chef will be named winner of the overall competition. 
"InterContinental Hotels & Resorts Culinary Clash competition provides student chefs a platform to cook in a professional hotel restaurant environment alongside our award-winning chefs," said InterContinental Hotels & Resorts Director of Brand Management Debbie Grant.

"This project is two-fold: giving our properties the opportunity to support their local culinary community through continued education, as well as giving the chefs of tomorrow an opportunity to learn outside of the classroom."

Submissions are judged on consistency with Table 45's style, as well as the ability to execute the menu within a particular price point. Chef Donna Chriszt will narrow down and select the top six students to participate in an on-campus culinary challenge. The top three winners of the on-campus challenge continue on to have their menu featured at Table 45. The fourth, fifth, and sixth place winners serve as sous chefs to the competing student chefs, helping execute the appetizer, entrée, and dessert dishes for restaurant guests.

A portion of proceeds from each menu sold during the three dinners will go to the Cuyahoga Community College Hospitality Management Center Scholarship Fund. The three-course dinners will be offered at $40 per person on the following dates, with one student featured each night:

Saturday, March 14, 2015; Saturday, March 21, 2015; and Saturday, March 28, 2015. Wine pairing, tax and gratuity are not included.

To make a reservation for the Culinary Class dinners at Table 45, please call Katy Weaver at 216-707-4160. Space is limited.

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