The prestigious culinary competition took place on March 1 at Summits of Chicago, an IACC certified venue, and saw four chefs from America and Canada go head to head to secure their chance to compete against the winners of the Europe and Australia Asia Pacific Chapters at the Global Copper Skillet cook off in April.
Following the competitive challenge two were announced as winners of the Senior and Junior Americas Chapter cook-off categories respectively.
Junior Chef winner, Ryan Beauvais, NAV Centre, Cornwall, Ontario, Junior Chef, adds: “"I am very excited with the results and grateful for the opportunity to compete against some very talented chefs.”
The chefs, who were presented with basic pantry items along with a "mystery basket" of proteins and other fresh grocery items, were given 15-minutes to prepare and 30-minutes to create and present their dish to the judges.
“Food is such an important aspect of the meeting experience and we are pleased to once again be showcasing the talents of the IACC culinary superstars with our clients. The Copper Skillet competition is always interesting, motivating and entertaining” commented Louise Silberman, Owner and Managing Director of the host venue, Summits of Chicago.
IACC Americas President, Sean Anderson, commented: “At its core, the Copper Skillet is a statement to the industry that IACC chefs around the world, from every country and in every state represent the very best in culinary talent. As the role of food and beverage has moved to center stage in meetings and events, IACC continues to lead the way. Our Copper Skillet has become a series of signature events, helping build a strong community of Chef contestants, engaging thousands of raving fans and meeting planners at cook-off events, all while providing a showcase for top talent.
The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference venues around the world and give recognition to their contributions to the shared goal of providing an outstanding conference venue experience. The Global Copper Skillet Award will be presented at the competition final which takes place in April 2018 in Philadelphia.
Senior Chef, Brian Wagner’s winning dish description: roasted pork tenderloin, cauliflower couscous, buttered prawns, cauliflower roasted in brown butter, pickled jalapenos
Junior Chef, Ryan Beauvais’ winning dish description: pan seared pork tenderloin accompanied with a mushroom cream sauce, sweet potato and russet potatoes hash and butter poach shrimp.