Conference center cuisine isn’t what it used to be, and that’s actually something our taste buds can be thankful for. Attendee F&B expectations have risen profoundly over the past decade, and conference centers have taken heed—best encapsulated during the global cook-off now held annually by the International Association of Conference Centres (IACC).
This year’s IACC Global Copper Skillet Competition will showcase six superb conference chefs from around the world, who all won regional competitions to earn their spot in the grand finale, slated for Tuesday evening, April 19, during the IACC-Americas Connect membership meeting at Convene Midtown East, in New York City.
Here’s a look at this year’s half-dozen finalists, comprised of junior and senior competitors from each of IACC’s three global chapters—Australia-Asia-Pacific, The Americas and Europe.
AUSTRALIA-ASIA-PACIFIC
Senior Chef: Prabhat Dua
MGSM Executive Hotel & Conference Centre (Australia)
While he’s now cooking up big things “down under,” chef Dua originally hails from New Delhi and even ran his own Indian restaurant for three years as part of his extensive background.
“In recent years Sydney has undergone a food revolution with a diverse range of new restaurants delivering exceptional dining experiences,” he says, “and in the last year or so that has crossed over into the conference and events market, and Australia is forging a reputation as a serious foodie destination.”
One hot trend he’s enjoyed is the creation of smaller plates served tapas-style for groups, as it can be duplicated in any conference facility. Chef Dua notes that many participants want to experience the “local produce” and would rather “connect with other participants” over a substantial cocktail instead of the formal sit-down dinner.
Click here for his Kangaroo Loin with Polenta recipe.
Junior Chef: John Carter
Vue Grand Hotel (Australia)
Chef Carter has always had a passion for cooking, and knew from a young age that he wanted to be a chef, starting his apprenticeship at the age of 15. He began his career at the Vue Grand at age 20, and has worked there for about three years, specializing in pastry and also helping train apprentice chefs.
“In Australia the shared and family style of dining is getting more and more popular for larger-sized groups,” he says. “We find often the larger groups that we see at the Vue Grand also want a more relaxed and interactive style of dining, rather than the formal and more traditional style of dining. American-style BBQ is getting more and more popular as well.”
Click here for his Salad of Zucchini Flowers recipe.
AMERICAS
Senior Chef: Barrington Graham
St. Andrew’s Club & Conference Centre (Canada)
Chef Graham has more than 25 years of experience in the kitchen, spanning elegant restaurants, hotels and even ownership in a Jamaican-themed restaurant. Besides offering a wealth of experience, chef Graham prides himself on bringing ample creativity to conference center cuisine.
“St. Andrew’s Club is getting away from some of the dainty reception hors d’oeuvres and moving toward more whimsical items that play off of traditional comfort food,” he says. “This is a stray from the rule of one-bite hors d’oeuvres, as we prefer to offer something more substantial, while ensuring the experience is not messy. This model allows more networking with large groups as well as more exhibitors.”
His winning dish to reach the IACC finals was pan-seared salmon with mango relish and beef tenderloin with lemon, and green onion au jus with creamy polenta and sauteed zucchini ribbon and honey mushroom.
Click here for his Moroccan Crusted Tuna Nicoise Salad recipe.
Junior Chef: Austin Klug
The Inn at Virginia Tech and Skelton Conference Center (U.S.)
Chef Klug actually got his start washing dishes at the age of 15 in a fine dining restaurant, where the head chef quickly spotted his potential and began teaching him different culinary techniques and cooking styles.
“From there I fell in love with the atmosphere and cooking in general,” chef Klug says.
Upon moving to Blacksburg, Va., for college he began working at the Inn at Virginia Tech, where he especially enjoys cooking for small groups. A favorite dish of his is a pan-seared scallop with eggplant ratatouille, balsamic drizzle and feta.
His philosophy when it comes to serving groups is to always be fully prepared and striving toward the perfect dish.
EUROPE
Senior Chef: Daniel Martinsen
Comwell Borupgaard (Denmark)
Educated as a chef and a butcher, chef Martinsen was also inspired by his time working in a fish market and at a farm during his younger days.
“I am very spontaneous in what I do and in my approach to food and cooking,” Martinsen says. “There is nothing more rewarding than taking a stroll in the woods and picking what I can find, passing by the local butcher and heading home to cook a delicious meal.”
Regarding trends and insights from his native land of Denmark, he says the focus is on seafood—and perhaps more importantly, fresh simplicity.
“In Denmark seafood is almost always expected in a menu more than once, and it is really easy to work with,” Martinsen says. “A trend that has been going on for a while is sugared/salted fish. That [translates well to the group setting] and results in a pure tasting product. Also, the garnish in these dishes [tends to be] very simple and needs little handling but great precision.”
Click here for his Lumpfish Roe with Mascarpone recipe.
Junior Chef: Yohan Yrles
Chateau Saint Just (France)
Just 24 years old and working as a chef de partie at Chateau Saint Jus, chef Yrles was delighted to win first prize in his first-ever major competition, which allowed him to reach the Copper Skillet finale. He joined the team at Chateau Saint Just last November after completing several apprenticeships, including working as commis de cuisine for the acclaimed Le Cabouillet restaurant at L’Isle Adam.
His winning dish to advance to New York was a ballotine of chicken, with mozzarella and speck ham, on a base of leeks and mushrooms.
