Two chefs from hotel group De Vere will be heading to Sweden
next month to compete in the European finals of the IACC Copper Skillet competition.
Ben Parris, executive head chef at De Vere Horsley Estate, took
first place in the senior category of the UK heat of the global conference chef
competition, while Jon Luca Keane, junior sous chef at De Vere Beaumont Estate,
won the junior category.
The pair attended the UK heat at The Willows Training Centre
at Wyboston Lakes Resort in July, competing against 14 other chefs from around
the UK to secure a place in the European finals of the global competition,
which is run by international association of meeting professionals, the IACC.
The challenge required each chef to design and cook a main
course dish in 30 minutes, using a pantry of staples and a selection of mystery
ingredients, with the rule that at least two of the five surprise proteins had
to be incorporated. Dishes were assessed on originality, technique,
presentation, flavour balance, hygiene standards, and minimal food waste.
Running annually, the IACC Copper Skillet is designed
to showcase the creativity, skill and versatility of IACC-member conference
venue chefs around the world and recognises the vital role that foodservice
plays in conference venue operations. Winners of the European heat will go on
to compete against champions from the Americas and Asia-Pacific in the global
final in New York in April 2026.
Parris said: “This competition really highlights the skill
needed to work in a fast-paced conference environment. I’m honoured to have won
and look forward to competing at the next stage in Sweden.”
