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Congratulations to the UK's Champion , Jamian Lewis, at De Vere Venues Devonport House for winning the 2011 International Copper Skillet Competition and becoming IACC's Chef of the Year!
 2nd Place
Denmark's Champion Chef
Klaus Boe Bjerregaard at
Comwell Holte
3rd Place -- Canada's champion
Murray Hall from
BMO Financial Group Institute for Learning
Other champions competing:
Australia
Eresh Tantiriwatta
The Grange at Cleveland Winery
 Netherlands
Omar Dahak
Hof van Saksen Resort & Conference Centre
Sweden
Jennifer Barker, Sigtunahöjden Hotel & Conference
(PHOTOS from Sweden's cook-off)
 USA
Jason Weaver, La Torretta Lake Resort & Spa
Below are details of the competition process...watch for the 2012 invitation in July 2011
2011 INVITATION
IACC recognizes the vital role that food service plays in conference centre operations. As a result, we are proud to announce the Eighth Annual Copper Skillet Award/International Chef’s Competition. NOTE: Competition is open to chefs at IACC-member conference centers only.
2011 THEME: Mystery Basket -- (Download International Guidelines)
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, 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 the National Conference Center, in Leesburg, Virginia, USA on March 24, 2011. 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 COMPETITION
 The contest will be conducted in two stages.
Stage One: Chapter 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-Americas
Canada
Competition held in November 2011
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 2011 from which a champion chef will be selected to represent the United States in the International competition.
DOWNLOAD RECIPES
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 2011. 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 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 Leesburg, Virginia USA March 23-25, 2011 at National Conference Center. On March 24th a timed cooking competition lasting 30 minutes will be held with chefs from Australia, 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.
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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