The 11th annual IACC Copper Skillet competition first introduced in 2004, held it’s European finals recently. Eight chefs from IACC member properties throughout Europe including UK, France, Sweden and Denmark gathered to compete at the Comwell Køge Strand, Copenhagen. For the first time in the history of the Copper Skillet competition, IACC also introduced a new Junior Chef category where IACC conference centre chefs under the age of 26 were invited to compete in the cook-off. The two winners now go forward to compete in the final at the IACC annual conference in Ft Lauderdale, Florida next month.
The competition saw 84 chefs in country finals, 12 in the IACC Chapter finals and the final 6 going forward to the last stage.
Chef Jeremie Duchemin from Dolce Chantilly Hotel and Conference Centre, took the IACC-Europe Senior Chef Category Copper Skillet for his winning dish in the cook-off. International Judges named Jeremie the winner for his dish of marinated poultry and gambas, stir-fried vegetables with Thai broth.
Trine Thybo Rasmussen at the Koldingfjord Hotel and Conference Centre took the IACC-Europe Junior Chef Category Copper Skillet for her winning dish in the cook-off. Industry expert judges named Trine the winner for her dish of breaded chicken Ballantine, fried black prawns in lemon, roasted pickled red onions, roasted leek, sautéed mushrooms, served with two kinds of potatoes, fondant and mash with herbs and gravy.
In both competitions, the chefs were presented with basic pantry items along with a “mystery basket” of proteins. They were given 30 minutes to prepare, create, and present their creations to local area judges and were watched by Meeting Planners and fellow IACC members.
Chef Duchemin and Chef Tybo Rasmussan will go on to compete with other chefs from IACC chapters around the world at the International Copper Skillet Competition at the 34th IACC-Americas annual conference at the Bonaventure Resort & Spa in Fort Lauderdale.
“The now popular Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference centres around the world and to honour their contributions to the shared goal of providing an outstanding conference centre experience”. Said Mark Cooper, IACC’s CEO “The passion and national pride each of the finalists brought into this European final was evident from the emotions of our winning chefs at the end of the competition. I was incredibly proud of each of the 8 finalists and look forward to seeing Chef Duchemin and Chef Tybo Rasmussan represent Europe in the global final next month”.
The 34th IACC-Americas Annual Conference is scheduled for April 14-17, 2015 at the Bonaventure Resort & Spa in Fort Lauderdale, FL.
