On Sunday, March 16, 2025, Luce at the InterContinental San Francisco transformed into a proving ground for the next generation of culinary talent. The second week of the 14th Annual Culinary Clash brought together students, mentors, and food lovers for a night of innovation, storytelling, and thoughtful dining—all in support of City College of San Francisco’s (CCSF) Culinary Arts & Hospitality Studies program.
Since 2012, the Culinary Clash has spotlighted rising talent in the Bay Area, giving student chefs a thrilling opportunity to bring their culinary visions to life in a real-world environment while competing for scholarships and cash prizes. Part cooking competition, part fundraiser, this year’s event featured three teams taking over Luce’s kitchen on three consecutive Sundays: March 9, 16, and 23. With support from Luce’s Chef de Cuisine Dennis Efthymiou and the InterContinental’s Executive Chef Norma Whitt, students stepped beyond the classroom and into a fast-paced, fine-dining kitchen. Each pair was tasked with developing and executing a three-course menu served to guests, industry professionals, and a panel of judges who scored dishes on flavor, technique, and originality.
For Team Two’s student chefs, Azjenea Allen and Marquis Johnson, this year’s Culinary Clash was more than a challenge—it was the fulfillment of a dream. The pair designed a menu rooted in tradition, and inspired by Southern cuisine and the comfort food that shaped their culinary identities. “It’s a surreal experience,” said Allen, who views cooking as a form of storytelling. “I’ve always wanted to cook soul food and showcase it in a capacity [that’s] not often seen—such as fine dining. I’m extremely honored and grateful to be allowed to do so.” Her teammate Johnson echoed the sentiment: “Being able to present our menu was an incredible opportunity. This was a once in a lifetime opportunity and I’m grateful to have accomplished such a goal in my culinary journey.”
Their menu began with a vibrant starter of grilled shrimp and andouille sausage atop a black-eyed pea salad. Fresh chervil brightened the dish, while fried dehydrated okra added texture. A honey vinaigrette and bay leaf emulsion tied the dish together—smoky and bold, yet light. It was an opening statement that proved soul food could thrive in a refined setting without diminishing its flavors. Next came a soulful take on a classic: braised oxtail on sautéed collard greens and silky sweet potato purée, finished with a tableside pour of citrus sauce. Brought to the table by Allen and Johnson, they explained how oxtails—often considered scrap meat—were a staple of soul food that they wanted to transform into something extravagant. They did just that, serving the oxtail two ways: first, braised and wrapped in a gleaming envelope of collard greens; and second, encased in a crisp, croquette-style crust. The glossy citrus sauce offered a subtle tang to balance the dish’s richness. The result was hearty and familiar, yet polished—combining traditional flavors with an exceedingly elegant presentation. Dessert was a modern spin on cobbler: a quenelle of refreshing tangerine ice cream perched atop fresh tangerine segments in a spiced vanilla-bourbon sauce, biscuit topping, and caramelized pecans. It brought the meal full circle—nostalgia served with finesse. Allen, who is vegan, and Johnson crafted this plant-based dessert to further challenge tradition and expand the notions around soul food.
When developing the menu, it was essential to Allen not to lose touch with the heart of soul food. “It’s a cuisine that’s comforting and nostalgic—a reminder of the humble roots of African American culture. While trying to convey that feeling and story, I wanted to utilize the same ingredients one would commonly see at our Sunday dinners, while presenting it in an elevated fashion.” Johnson added: “It was important to make sure the menu stayed true to our vision. We were doing something different and unique that we felt no one had attempted.” Their mission was successful, with judges agreeing that the history and pride Allen and Johnson brought to the table elevated both the flavor and execution of their menu. This wasn’t just a meal—it was a reflection of family, identity, and aspiration.
Allen and Johnson began their Culinary Clash journey back in December, working through trial and error, and last-minute adjustments. “The most challenging part had to be finalizing our menu,” said Allen. “We always had our entree solidified, but the appetizer and dessert were the ones we struggled to create dishes for. Eventually, we were able to create dishes we both felt confident in executing and represented the story of soul food we wanted to share.” Johnson noted that soul food is rarely showcased in fine-dining settings, which made the challenge even greater. But the reward was worth it: “Seeing everyone during our dinner enjoying the meal and amazed at what we presented…made all the hard work we put into our menu worth it,” he said. Allen added, “The love and support in the room that night was overwhelming—in the best way.”
The winning team was announced on April 2, 2025: Team Three—Tash House and Alex Hacker—took first place with a menu that included kanpachi crudo with avocado Meyer lemon crema, pickled Fresno chilies, and pea shoots; harissa honey lamb tenderloin with pesto, puréed and sautéed romanesco, and crispy baby artichokes; and a goat cheese Basque cheesecake with strawberry compote, poached rhubarb, and smoked honey tuile. Team Two (Allen and Johnson) placed second, and Team One (Matt South and Jake McCarthy-Oliver) came in third with their trio of oysters, three duck preparations, and a red bean–calamansi cannoli gelato with citrus mousse and candied citrus.
Since its founding in 1936, City College of San Francisco’s culinary program has been a pillar of the city’s food industry—training chefs, bakers, and hospitality professionals for nearly a century. As San Francisco’s only remaining culinary school, its mission feels more vital than ever. Culinary Clash offers students a rare chance to bridge the gap between classroom training and working in a real-world kitchen. All six students gained valuable experience and were awarded scholarships, with an additional $1,000 going to each student on the winning team. When asked what the most valuable takeaway is for students, Executive Chef Norma Whitt shared: “A lot of times people go into this career with no restaurant experience, so being able to see it in person, working the line, learning the flow of service is a huge benefit.” Chef Efthymiou also emphasized the need for creativity: “It is important to think outside of the box—taking an idea and transforming it into something truly unique—while also adapting to the fast-paced, high-pressure environment of a kitchen or event.” Events like Culinary Clash reinforce the value of mentorship, collaboration, and honoring culinary traditions while pushing them forward. Seeing students like Allen and Johnson bring their stories to the plate with such heart and purpose is a moving experience. It’s a reminder of why these programs matter—and how powerful food can be when it’s made with intention.
For those considering a culinary career, Chefs Whitt and Efthymiou have a few final words of advice. “This is a career where you are constantly learning new things—us [professionals] included, “ said Whitt. “Be open. Be willing to take both positive feedback and constructive criticism.” Chef Efthymiou added that attitude, drive, and ambition are what sets successful young chefs apart. “Cooking is a trade built on consistency before talent comes into play. Some individuals are naturally gifted, but without dedication and hard work, talent alone won’t take them far. Be the person who shows up, day in and day out. Those who go the extra mile are the ones who thrive.”
The 14th Annual Culinary Clash proved that the next generation of chefs is not only ready for the spotlight—they’re ready to redefine it.
Images by Vinson Huynh Photography