USC’s top chefs competed for culinary honors in the 2018 Culinary Challenge at the Radisson Hotel.
The top prize at Tuesday’s event when to The Lab Gastropub’s Keith Shutta, who took first place and a gold medal in the main competition. Israel Torres and Gerard Nealy of Soto Street Café on the Health Sciences Campus won the associate competition and Cesar Hernandez of the USC Amy King Dundon-Berchtold University Club at King Stoops Hall took first place in the mixology challenge.
“The USC Hospitality Culinary Challenge continues to grow every year,” said USC executive chef Eric Ernest. “There is no better way for a young culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format.”
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