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CONGRATULATIONS TO SPAIN'S CHAMPION CHEF, RODRIGO MARTINEZ, EXECUTIVE SOUS CHEF AT DOLCE SITGES (SPAIN) FOR WINNING THE 2009 INTERNATIONAL COMPETITION! (center below)
2nd Place -- Swedish champion chef, Tommy Eriksson, Executive Chef, Villa Brevik (right above)
3rd Place -- Danish champion chef, Jacob Callery, Chef, Gl. Skovridergaard (left above)
The other country champions competing were Dean Duyvestyn, Executive Chef, Deakin Management Centre (Australia); Josh Fox, Head Chef, Wellcome Trust Conference Centre (UK); Barend Kramer, Chef, De Ruwenberg Conference & Training Center (Netherlands); Mark Moran, Executive Chef, Conference Center at NorthPointe (USA); and Jeffrey Merrin, Sous Chef, Banff Centre (Canada).
The winning plates!
1st Place
Chef Martinez Entry
Sautéed trout and shrimp, mushroom potatoes, vegetables and a crusted spinach salad.
2nd Place
Chef Eriksson Entry
(Description to follow)
3rd Place
Chef Callery Entry
"Surf and Turf"
A ragout of locally produced tiger prawns on a bed of red pepper pimont, pan seared beef fillet with pickeled onion salad, home made french fries, and deep fried leeks.
2010 INVITATION
Do you believe that your conference center has the most talented chef in the IACC community? Do you think that you have the most imaginative and well-presented menus in our industry?
Well, the chance to prove it is here! We are calling upon our global membership to participate in the Fifth Annual International Copper Skillet Competition for IACC “Chef of the Year”.
NOTE: Competition is open to chefs at IACC-member conference centers only.
2010 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. 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.
THE COMPETITION
 The contest will be conducted in two stages.
Stage One: Chapter Champion Chef Competitions
IACC-Australia
The IACC-Australia Champion Chef will advance to the International Chef Competition. For additional information, contact Julian Clark, President, IACC Australia
IACC-Denmark
The chapter will identify their national champion through a cook-off held in Denmark.
For information, contact Steen Broby-Rahr, Chapter President.
 IACC-North America
Canada
Competition held in January or February 2010
United States
In the United States, the competition will involve submission of a recipe for their signature entree, conference dining rotation menus plus two photos of the above final plate.
In the first stage, United States contestants will be judged in three categories covering twelve criteria. Judges will be chosen from outside the IACC membership and will be qualified and highly regarded food professionals. Four finalists will be selected for a live cook-off competition in January 2010 from which a champion chef will be selected to represent the United States in the International competition.
USA Guidelines
Judging Criteria -- Phase 1
Juding Criteria -- Phase 2 -- Work station / Final Plate
Entry Form
For additional information, contact Jerry White, IACC Director of Education & Technology.
IACC-Sweden
Chef to be selected on January or Februrary 2010. For information, contact Carin Skoglund, Chapter President.
IACC-United Kingdom
The cook-off to determine the UK champion chef will be in January or February 2010. Click below to download the competition guidelines.
For information, contact Graham Rusling, Competition Coordinator.
IACC-Netherlands
For information, contact Richard Jouvenaar, Chapter President.
Stage Two: International Chef Competition
Here are theinternational GUIDELINES.
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 24-26, 2010 at Eaglewood Resort. On March 24th a timed cooking competition lasting 30 minutes will be held with chefs from Australia, Canada, Denmark, France, 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.
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.
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