International Association of Conference Centers
Copper Skillet
2013 Champions

The Champions!

Congratulations to Belgium's Champion, Pascal Marcin, of
Dolce La Hulpe Brussels for winning the 2013 International Copper Skillet Competition and becoming IACC's Chef of the Year!

Silver Medal
USA's Champion Chef
Shane Brassel
Charles F. Knight Executive Education & Conference Center

Bronze Medal
Australia's Champion Chef
Jason Palermo
MGSM Executive Conference Centre 

Other champions competing:

Murray Hall
BMO Finacial Group Institute for Learning

Flemming Enkebølle
Kobaek Strand Konferencecenter

Kalle Eriksson
Sigtunahöjden Hotel & Conference

United Kingdom
Iain MIller
Sundial Venues | Woodside

2013 INVITATION (2014 information in June 2013)

IACC recognizes the vital role that food service plays in conference centre operations. As a result, we are proud to announce the Tenth AnnualCopper Skillet Award/International Chef’s Competition. NOTE: Competition is open to chefs at IACC-member conference centers only. 

2013 THEME: Mystery Basket

In a continued break from earlier competitions (with targeted cuisine themes -- Thai, French, etc.), this year competing chefs will be given a mystery market basket of fresh produce, grains and three protein ingredients (Meat, Fish, Poultry, Etc.).  Prior to the competition, chefs will be supplied with a list of basic staple items (in gui.  Using the staple items and contents of the mystery basket plus two of the protein ingredients, chefs will create their entree to wow the judges.  Each chef will be given 15 minutes time to review the items and plan their dish, prior to the 30 minute cook off time allotment.    

This competition is designed to highlight the artistry and skills of IACC-member conference centre chefs from around the world and to honor their contributions to our shared goal of providing an outstanding conference experience.
IACC champion chefs from Australia, Belgium, Canada, Denmark, Netherlands, Sweden, United States, United Kingdom and a Global Member-at-Large will compete for the world championship at the IACC-Americas Annual Conference.
The final competition will take place at Eaglewood Resort & Spa, in Itasca, Illinois USA on March 20, 2013.   In the final competition, each chef will prepare a dish with the ingredients from the Mystery Basket that is functional for service at a conference centre. A panel of judges will select the IACC World Champion Chef. 


The contest will be conducted in two stages.

Stage One: Country Competitions

Each country with a minimum number of members will hold a competition to determine the champion chef to represent them in the international cook-off.

Stage Two: International Competition

Here are the GUIDELINES for the International compeition.

Judging Criteria
Work Space  /  Final Plate

The "Champion Chef" from each country will travel to the IACC Annual Conference to be held in Chicago, Illinois USA March 19-22, 2013 at Eaglewood Resort & Spa. On March 20th a timed cooking competition lasting 30 minutes will be held with chefs from Australia, Belgium, Canada, Denmark, the Netherlands, Sweden, the UK and the United States. The menu theme -- Mystery Basket -- must be followed and each chef will have  pantry items, the mystery basket and all the equipment to produce a winning entry in 30 minutes.

Each work station will have identical utensils. No additional equipment will be allowed.  Chefs must bring their own knives.

The judging criteria for the cooking competition will include originality of the creation, presentation, texture, flavor combinations and hygiene standard of work area.

We are very enthusiastic about our sixth international “IACC Chef of the Year” competition and we hope you will be too!

Questions? Contact the Copper Skillet Committee.