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IACC-Americas Chapter names finalists to advance to global competition

Mar 07, 2016

CHICAGO, IL – Four chefs from International Association of Conference Centres (IACC) Canadian- and US-member properties competed for the IACC-Americas Chapter Copper Skillet at the Tempe Mission Palms Hotel on Friday, February 26.

This competition was stage two in the culinary competition, where two junior and two senior chefs from Canada and the United States competed to represent the Americas’ spots at the IACC Global Copper Skillet Final at the IACC-Americas Connect conference this April in New York City.

US Chef Austin Klug, restaurant line chef from the Inn at Virginia Tech and Skelton Conference Center took the Junior Category Copper Skillet for his winning dish of filet medallions with a wild shitake mushroom demi and a Dijon panko crusted wild salmon with a creamy tomato risotto.

Canadian Chef Barrington Graham, first cook St. Andrew’s Club and Conference Centre took the Senior Category Copper Skillet for his winning dish of pan seared salmon with mango relish and beef tenderloin with lemon and green onion au jus with creamy polenta and sautéed zucchini ribbon and honey mushroom.

In the competition, 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.

“This competition highlights the best of the Americas Chapter and the chefs who competed represented amazing culinary skill,” said TJ Fimmano, IACC-Americas president. “I’m thrilled that both Canada and the United States will be represented at the Global Competition in April and look forward to seeing the elite chefs in the meetings industry compete in this favorite annual IACC event.”

For the second year in the 12-year history of the Copper Skillet competition, IACC introduced a Junior Chef category where IACC conference center chefs under the age of 26 competed in the cook-off.

The Global Copper Skillet Final will take place on Tuesday evening, April 19, during the IACC-Americas Connect membership meeting at Convene Midtown East, New York City, with the winners being named on Wednesday, April 20.

The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference centers around the world and to honor their contributions to the shared goal of providing an outstanding conference center experience.

IACC-Americas Chapter names finalists to advance to global competition

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