IACC Copper Skillet Competition
Judging the IACC Copper Skillet Competition
Our Executive Head Chef, Jamian Lewis named as the Senior Judge for the UK heat of the global IACC Copper Skillet Competition
What is the IACC Copper Skillet Competition?
IACC is a global community of professionals, venues and companies that work within the field of corporate events. The aim of IACC is to promote best practice and ensure excellence within the industry. In order to become a member of IACC, you are required to complete a rigorous application and inspection process to ensure you meet the global quality standards which have been set by the association.
The Copper Skillet is a culinary competition which is run by IACC every year. Catering is a vital element of successful corporate events, which is why IACC believe it is essential to hold this annual Chef of the Year Competition. The competition is designed to highlight the artistry and skills of chefs within the IACC community from around the world and to honour their contributions to the shared goal of providing outstanding event experiences for clients.
Judging the Future Talent
On Friday 4th February 2022, our Executive Head Chef, Jamian Lewis attended the UK heat of the IACC Global Copper Skillet Competition in the role of Senior Judge. After winning the global competition himself in 2011, it is an honour that Jamian is now being utilised to judge the future talent.
The chefs had to produce two identical plates of food in 30 minutes, using at least 2 out of 5 mystery protein ingredients. Once the ingredients were revealed, chefs had just 15 minutes to decide on their dish and select the ingredients needed. In line with current trends, this year’s mystery ingredients consisted of 3 plant based proteins and 2 meat items which were: jackfruit, tofu, Quorn soya protein, pork tender loin fillet and lamb cutlets. They also had a wide selection of vegetables, grains, pulses and pantry items such as rice, quinoa, various stocks, oils, vinegars and many other staples. The chefs had limited equipment, which meant they had to rely on their knowledge of food, time management and improvisation skills, as well as their culinary skills.
The dishes were judged on taste, texture, practicality, presentation, technical skill, innovation, wastage and hygiene standards.
“Overall, there was a great display of talent from all of the chefs involved. However, the two successful finalists were David Webb from Warwick Conferences Scarman House for the senior category and Luca Keane from Devere Beaumont Estate for the junior category. Both were deserving winners.
They are now through to the Nestle sponsored Global Copper Skillet Final in Las Vegas, which is taking place during the IACC Americas Conference in May 2022. I wish both of them the best of luck.”