UK-based conference chef Ben Parris has won the chance to represent Europe in
the IACC Copper Skillet Challenge final, after impressing judges at the competition’s
European heat in Sweden last month.
Parris, executive head chef at De Vere Horsley Estate in
Surrey, is now preparing to compete against champions from the Americas and Asia-Pacific
in the competition’s senior category in the final at Windrose on Hudson in New
York next April.
The competition, run by the international association of
meeting professionals, the IACC, is designed to showcase the creativity, skill
and versatility of chefs working in leading conference venues worldwide.
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.
Parris won his place in the final by impressing judges with his
dish of pan-fried halibut fillet served with Högbo Bruk cheese; braised fennel
with tarragon and a seasonal salad with a sauce vierge.
Each of the four chefs were given just 30 minutes to design
and cook two portions of a main course dish using a pantry of staples and a
selection of mystery ingredients. Dishes were assessed on originality,
technique, presentation, flavour balance, hygiene standards and minimal food
waste.
Parris said: “The European heat was highly competitive, with
some incredibly talented chefs taking part and I’m honoured to have made it to
the final stage. The competition is a real test of the skills required in
conference and events catering, and I’m thrilled to be representing the UK and
Europe in the final stages of the competition next year.”
Jon Luca Keane, junior sous chef at De Vere Beaumont Estate, competed in the junior category of the European heat, but was beaten to the final by Simon Cardenas, Hotell Kristina, Sweden.
