IACC recognises the vital role that foodservice plays in conference venue operations. As a result, IACC stages a Annual Copper Skillet Global Chef of the Year Competition.
This competition is designed to highlight the artistry and skills of IACC-member conference venue chefs from around the world and to honour their contributions to our shared goal of providing an outstanding conference experience.
There are two categories of entry, a senior category (26 years of age and older) and a junior category (under 26 years). Both categories compete in the same cook-off, with the same competition rules.
Chefs will first participate in their country competition and winners will then go on to compete in a Chapter Cook-Off . There are currently three chapters, Americas, Europe and Australia Asia Pacific).
The 3 junior and 3 senior competition winners from the Chapter Cook-Off's go on to compete for the at the Global Copper Skillet Final which currently takes place at the Americas Conference.
Chefs will be required to create an entrée using contents from a Mystery Basket. The entrée will consist of two proteins, plus items from the attached pantry list and the chef will present two identical plates, one for judging and one for viewing by the audience.
An independent panel of judges evaluate the entrées according to set criteria. The champion Junior and Champion Senior chef of each heat, will progress to the next competition, right up to the Global Copper Skillet Final at the IACC-Americas Annual Conference.
In all competition heats, each chef will use the ingredients from the Mystery Basket plus provided pantry items to prepare a dish that is functional for service at a conference venue.
Details of country and chapter cook-off dates as well as the global final can be found on the IACC Events Page.
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