LONDON, UK, April 2015 … One of the highlights of the 34th IACC-Americas annual conference was the 12th annual gathering of IACC conference centre chefs from around the world to compete for the prestigious culinary award – the Copper Skillet – and the distinction of becoming the IACC Conference Centre Chef of the Year. For this year’s winners, it proved to be an emotional triumph for Michael Greenlaw (AUSTRALIA) and Trine Thybo Tamussen (DENMARK) who had competed in country and chapter finals, against 82 other competitors to reach this year’s final. Michael and Trine received a rousing and enthusiastic ovation from the audience of IACC members from nine countries.
The competing IACC conference centre chefs included:
Global Winner – Senior Category
Michael Greenlaw (Australia), Lindenderry at Red Hill
Global Winner – Junior Category
Trine Thybo Tamussen (Denmark), Hotel Koldingfjord
Three judges included Dave Hackett, Executive Chef, Biltmore Hotel Coral Gables; Klaus Mueller, Corporate Chef at Swiss Chalet Fine Foods & Corporate Executive Chef for Haco-Swiss; and Michael Cheng, PhD, CHE, Professor and Director, Food and Beverage Program, Florida International University.
Judging criteria included originality of the creation, presentation, texture, flavour combinations and hygiene standard of the work area. Chefs were presented with pantry items including fresh produce, grains and other ingredients to use in their preparation. The mystery basket of proteins included baby octopus, hanger steak, and bream. Vegetable options included: asparagus, Swiss chard, peppers, green beans, tomatoes, pears, mushrooms, shallots, potatoes. Each chef was given 15 minutes to review the items and plan their dish, and then 30 minutes for the cook-off.
The judges awarded the Senior Category Copper Skillet to Chef Michael Greenlaw for his creative dish of Filet of Hog Snapper, Seared Scallops, Hearts of Palm, Purple Brussels Sprouts and Asparagus.
Junior category Copper Skillet went to Chef Trine Thybo Tamussen for her creative dish of Soufflé Crusted Beef Striploin with Scallops, Crispy Potato, Mashed Potato, Asparagus and a Duo of Sauces.
Competition organisers, Al Morgan of Ivey Spencer Leadership Centre and Ron Stoddard of Summit Executive Centrescommented, “The professionalism of all six finalists this year was incredible. What stood out particularly was how much value our new junior competitors brought to the competition, and also in their participation in the food and beverage workshops at the conference.”
IACC’s 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.
A high-resolution image of Chef Trine Thybo Tamussen and Chef Michael Greenlaw are attached. Other images of the IACC 2015 Copper Skillet competition are also available.
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The IACC Mission Statement: The International Association of Conference Centres is the thought leader on the meeting experience. IACC represents its members by defining and promoting the IACC Meeting Concept and providing learning opportunities.
The IACC Vision: “IACC is a community of passionate people and organisations delivering innovative and exceptional meeting experiences.”
Founded in 1981, the International Association of Conference Centres is a not-for-profit organisation dedicated to promoting understanding and awareness of the conference centre industry and to giving member properties the tools necessary to provide an exceptional IACC meeting experience. Active members meet a set of stringent Quality Standards and agree to a Code of Ethics. Currently, the association includes approximately 400 members from the United States, Canada, Australia, Japan, Denmark, Sweden, Belgium, France, Switzerland, Italy, Spain, England, Scotland, The Netherlands, Germany, Ukraine, Nigeria, Kenya and the Philippines. For more information, visit the website at https://www.iacconline.org. “There are meetings and then there are IACC meetings.”
