Culinary Students Compete in San Francisco's Culinary Clash

Annual competition at InterContinental San Francisco hotel challenges culinary students to run a full-service dinner

Apr. 1, 2026 at 10:34pm by Ben Kaplan

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For three nights a year, the Luce Room at the InterContinental San Francisco hotel transforms into a high-stakes culinary competition called Culinary Clash. Culinary students from the City College of San Francisco's Culinary Arts and Hospitality Program are paired with the hotel's kitchen to run a full dinner service, showcasing their skills and creativity. This year's competition featured a Peruvian-Filipino fusion menu created by students Maliah Chin and Edward Castorena, who drew on their personal backgrounds and childhood memories to craft the dishes.

Why it matters

Culinary Clash provides culinary students with a unique opportunity to gain real-world experience running a restaurant before they graduate. The competition allows them to showcase their talents, earn scholarships, and make connections that can lead to industry roles after school. For the InterContinental San Francisco, the program is a chance to support the next generation of chefs and discover new culinary perspectives.

The details

Three teams of two culinary students are selected each year to compete in Culinary Clash. This season's featured duo, Maliah Chin and Edward Castorena, created a Peruvian-Filipino fusion menu that included a calamansi ceviche, adobo-seared duck, and a leche flan dessert. Both students brought personal stories to the competition - Edward learned to cook alongside his mother, a CCSF alumna, while Maliah was drawn back to food after a tech background, seeing it as a 'love language.' Beyond the dinner service, Culinary Clash offers participants scholarship money, professional headshots, and resume support.

  • Culinary Clash takes place over three nights each year at the InterContinental San Francisco hotel.
  • The 2026 competition featured Maliah Chin and Edward Castorena, who earned 2nd place.

The players

Maliah Chin

A culinary student at City College of San Francisco who competed in the 2026 Culinary Clash, creating a Peruvian-Filipino fusion menu.

Edward Castorena

A culinary student at City College of San Francisco who competed in the 2026 Culinary Clash alongside Maliah Chin, creating a Peruvian-Filipino fusion menu.

Norma Whitt

The Director of Food and Beverage and Culinary Operations at the InterContinental San Francisco hotel, which launched the Culinary Clash competition in 2012.

Edith Castorena

Edward Castorena's mother, a 42-year industry veteran and CCSF alumna who taught him to cook.

City College of San Francisco Culinary Arts and Hospitality Program

The longest-running culinary program in the country, which has been partnered with the InterContinental San Francisco hotel since 2019.

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What they’re saying

“It's a great opportunity to see the restaurant and work in a full-running restaurant before they graduate.”

— Norma Whitt, Director of Food and Beverage and Culinary Operations at the InterContinental San Francisco

“Ever since I got any sort of details, I found my partner. We've been brainstorming, practicing, trying a lot of stuff since months ago in preparation.”

— Edward Castorena

“Every single memory I've ever had that was important, shared a plate of food. That's always been kind of my love language.”

— Maliah Chin

“Each student brings a different perspective, but also it's an opportunity for us to fine tune and help their vision come to life.”

— Norma Whitt, Director of Food and Beverage and Culinary Operations at the InterContinental San Francisco

“We're just having the times of our lives.”

— Edward Castorena

What’s next

The winners of the 2026 Culinary Clash competition will be invited to participate in a special dinner event at the InterContinental San Francisco, showcasing their winning menu to the hotel's guests and industry professionals.

The takeaway

Culinary Clash provides a unique platform for culinary students to gain real-world experience, showcase their talents, and make valuable connections in the industry before they even graduate. The competition's focus on personal stories and creative fusion dishes highlights the diverse perspectives and passions that the next generation of chefs are bringing to the table.