Brennan Price, Executive Chef
Before moving west to San Francisco from Colorado Springs, CO, Brennan Price got his first taste of the culinary world as a busboy at his family’s Mexican restaurant. Price enrolled in CCA with the dream of becoming the owner/manager of his own restaurant someday, following in his father’s footsteps. Price says his father has always been his inspiration, and watching his father’s success grow with an ever-strong work ethic has shaped Price’s view on success in the restaurant business.
Nina Cross, Sous Chef
Nina Cross, originally from Washington D.C., is currently enrolled in the Culinary Arts Certificate program at CCA. Before learning to cook on her own, Cross drew inspiration from her father and Jacques Pépin on television. Cooking for others is extremely meaningful for Cross, and she finds “putting as much effort as possible towards someone else’s satisfaction so fulfilling.”
Jessica Lee, Executive Chef
A native of Chicago, IL, Jessica Lee was raised in Taipei, Taiwan until she returned to the United States to attend college. After graduating from Harvard Law School and working at a law firm for five years, Lee moved west to San Francisco in October 2012 to pursue cooking, her true passion. Jessica sees cooking as a form of communication and a means of sharing herself with others.
Changhyun Lee, Sous Chef
Originally from Seoul, Korea, Changhyun Lee moved to San Francisco, CA to attend culinary school at CCA. Starting out in the restaurant industry as a prep cook, his passion for the industry grew and he decided he wanted to excel as a chef. For Lee, the most meaningful aspect of cooking is the happiness it brings him when others are impressed by his work.
Jessica's Roasted Squab Breast and Leg Confit.
Final plating touches.
Jesscia and Changhyun working on dessert.
Sunday, March 10 » MAREE GARCIA with Christopher Dumesnil
DIVER SCALLOPS ROASTED IN SALTED BUTTER
heirloom cauliflower, pickled golden raisins, caperberry
Maree Garcia, Executive Chef
Maree Garcia is from the nearby town of Stockton, CA. Starting her culinary career as a line cook, she was inspired to do something she loves, which prompted her enrollment in Ai’s Culinary Arts Associates Degree program. Inspired by her parents cooking, she loves the feeling of being in the kitchen at home, which she hopes will help her excel in a professional setting.
Christopher Dumesnil, Sous Chef
Dumesnil first found meaning in the culinary world by establishing a respect for produce. Moving to San Francisco from Mexico City, Dumesnil enrolled in Ai to learn all about the industry. Dumesnil looks up to chefs such as Jan Birnbaum, Curtis Duffy, and Thomas Keller, and would like to own his own restaurant someday.
Maree and Christopher working alongside Chef Daniel Corey.
Diver scallops roasted in salted butter.
Maree gets tips on plating from Chef Daniel Corey.
Sunday, March 3 » JULIET FINE with Tyson Schoenmoser
ROASTED DIVER SCALLOPS & SMOKED PROSCIUTTO OIL
Celeriac, Baby Beets, Kumquat Relish 2010 Hop Kiln, 'HKG,' Chardonnay, Russian River Valley, California
KING SALMON LIGHTY MARINATED IN DASHI & VINEGAR
English Pea, Early Spring Radish, Leek Ash 2011 Siduri, Pinot Noir, Willamette Valley, Oregon
MEYER LEMON PANNA COTTA
Rhubarb & Kaffir Lime
Toasty Almond Dirt, Strawberry Sorbet 2010 Novy, Sweet Viognier, Russian River Valley, California
Juliet Fine, Executive Chef
Originally hailing from Oakland, CA, Juliet Fine kick started her culinary career as a personal chef in San Francisco. With a love for cooking and nutrition, Fine gained her primary education from Bauman Natural Chef School, a college with a focus on holistic nutrition and culinary arts. After deciding she wanted a more mainstream culinary education, Fine moved on to the Ai Culinary Arts AS degree program.
Tyson Schoenmoser, Sous Chef
Tyson Schoenmoser originally fell in love with food overseas while living in Tokyo as a member of the Air Force. After applying to Ai and moving to San Francisco, he recognized that the Bay Area is “one of the best places on the planet” for food and drink. His favorite classes include anything that lets him have a hands-on approach in the kitchen, which is why he finds it so meaningful to constantly create something new that stimulates all the senses.
Juliet and Tyson prepping in the kitchen
Chef Daniel Corey accompanies Juliet as she speaks to the judges
As part of LUCE's Culinary Clash, our student finalists must also provide wine pairing with their menus. LUCE at InterContinental San Francisco invited Juliet, Maree, Jessica and Brennan to tour wine country on February 24. They started the day with a breakfast at LUCE and then visited Siduri, Hop Kiln and Alexander Valley Vineyards, with a short pause for an outdoor lunch at Hop Kiln. It was a full day of tasting and learning! LUCE's Wine Steward and Sommelier, John Wight accompanied the finalists.
. . .
LUCE'S CULINARY CLASH
Luce at the InterContinental San Francisco announces its second annual Culinary Clash, inviting culinary students to compete for a chance to cook with the restaurant’s Michelin-star Chef de Cuisine Daniel Corey. This year’s competition is in partnership with the California Culinary Academy (CCA) and The Art Institute of California – San Francisco, a campus of Argosy University (Ai California — San Francisco), with proceeds from the dinners benefitting each school’s scholarship fund. Students will submit menus and corresponding recipes through February 1, 2013 and four finalists will be selected to cook at Luce and showcase their menu on a designated Sunday, starting on March 3, 2013.
“Last year, there was so much excitement from the kitchen to the dining room surrounding each dinner and we can’t wait to see what this year brings,” says InterContinental San Francisco General Manager Peter Koehler. “The Culinary Clash is not only a great way to support education, but it is also a once-in-a-lifetime opportunity for culinary students to get some hands-on experience in a fine dining establishment.”
The menus featured at Luce will be judged by a panel of hotel executives, local personalities, foodies, and food writers, in addition to guests of the restaurant each Sunday evening. The first place winner is invited to cook alongside Chef Corey and the Luce team at an off-site national food and wine event. Last year’s winner worked with Chef Corey at the prestigious James Beard House in New York.
In addition to showcasing their menu in a Michelin-starred restaurant, the finalists will also receive special training on wine pairing with Luce’s Beverage Director John Wight and partners from the Wine Road, an association of 190 wineries and 50 lodgings throughout the Alexander, Dry Creek, and Russian River valleys in Sonoma County. Students will spend a full day exploring featured wineries, learning how to pair with their menu being featured at Luce.
A portion of proceeds from each menu sold during the four Sundays will go to the scholarship fund of the featured school of that evening. The three course dinners are offered at $40 per person from Sunday, March 3, 2013 through Sunday, March 24, 2013. Wine pairing, tax, and gratuity are not included. The winners will be announced during a special event at Luce on Thursday, March 28, 2013.
Luce offers a dining experience that is the perfect marriage of local flavors and global inspiration, focusing on modern American cuisine. In addition to sourcing the best sustainable products as possible, Chef Corey is committed to crafting many items in house, including pastas, desserts, and pickled ingredients. Luce has been recognized with a Michelin star since 2009 and this year’s accolade marks the second Michelin star under Chef Corey’s direction. Luce is also the recipient of the Wine Spectator “Award of Excellence” for three consecutive years.
Located on the lobby level of the InterContinental San Francisco in the South of Market district, Luce offers a modern and sophisticated dining atmosphere. The restaurant is open for breakfast, lunch, and dinner and serves brunch on weekends. For reservations, please call 415.616.6566 or visit www.lucewinerestaurant.com.
For more information on Luce at the InterContinental San Francisco and further details on Luce’s Culinary Clash, please visit www.lucewinerestaurant.com.
ABOUT CALIFORNIA CULINARY ACADEMY
The California Culinary Academy has been creating culinary excellence in San Francisco for over 30 years. One of the West’s first culinary schools, they have been committed to providing high standards of culinary arts, pastry chef and personal chef training since 1977. Each student of the cooking school receives a comprehensive, challenging training in classic culinary techniques combined with modern innovations and the latest in global cuisine. They learn through demonstration by experienced chef instructors followed by hands-on, practical application. The Le Cordon Bleu curriculum of California Culinary Academy includes important theoretical concepts and industry-relevant general education courses. For more information on the California Culinary Academy, please visit www.chefs.edu/San-Francisco.
About The Art Institute of California – San Francisco
The Art Institute of California – San Francisco, a campus of Argosy University, is one of The Art Institutes (www.artinstitutes.edu), a system of more than 50 schools located throughout North America. The Art Institutes schools provide an important source of education for design, media arts, fashion and culinary professionals. Several institutions of The Art Institutes system are campuses of South University or Argosy University. The Art Institute of California – San Francisco, a campus of Argosy University, is located at 1170 Market Street, San Francisco, CA 94102.See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info.
About Wine Road Northern Sonoma County
The Wine Road is a travel resource for those looking to visit the region, which is famous for its renowned wine producers and cuisine, scenic beauty, and wine country lifestyle. The association hosts three celebrated wine events throughout the year, “Winter WINEland” in January; “Barrel Tasting” in March; and “A Wine and Food Affair” in November. Made up of 190 vintners and 50 lodgings throughout the Alexander, Dry Creek, and Russian River valleys in Sonoma County, something is always going on along the Wine Road. To plan your next trip, please visit: www.wineroad.com. For additional information, or to request a free map, contact Beth Costa at 800.723.6336 or via e-mail at info@wineroad.com, or visit the Wine Road on Twitter and Facebook.
LUCE AT THE INTERCONTINENTAL SAN FRANCISCO
888 Howard Street, San Francisco, CA 94103
415.616.6566 www.lucewinerestaurant.com
