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Double win for Warwick Conferences’ chefs

Two Warwick Conferences chefs emerged victorious at the International Association of Conference Centres’ (IACC) Copper Skillet competition. Junior Chef De Partie Thomas Parker was crowned Junior Chef of the year and Chef De Partie Ryan Dare who competed in the senior category won Senior Chef of the year. Each chef now holds the accolade of UK Conference Chef of the Year, in their respective categories.

The competition sees chefs handed a box of mystery ingredients and limited equipment to cook a winning meal. The judging criteria included originality of the creation, technique, presentation, textures, balance of flavour combinations and the hygiene standard of the workstations. All dishes created must be suitable for service in a conference centre setting.

Both chefs will now go on to compete in the Europe Copper Skillet Final at the Europe Knowledge Festival in Denmark 6 – 8 October 2023.

Commenting on the win, Clive Singleton, Head of Conferences and Event Catering at Warwick Conferences, said: “The IACC Copper Skillet competition is a great opportunity for our chefs as it really showcases the skills which each member of the award-winning catering team here at Warwick Conferences possess."

“We are delighted that two of our chefs won the UK heat of the competition, it is a fantastic achievement and testament to their culinary skills. We wish them the best of luck in Denmark, they have our full support here at Warwick Conferences and we can’t wait to see what dishes they will create.”

Warwick Conferences have an excellent record at the Copper Skillet Competition and have taken the prize for Senior Chef for two year’s running. Last year, Chef De Partie David Webb wowed the judges with his oriental tofu and vegetable stir fry, escalope of marinated pork with coconut and tamarind sauce to book his place in the Vegas finals.

IACC is a global community of passionate people and companies delivering innovative and exceptional meeting experiences. The Copper Skillet competitions run alongside the annual meetings which take place on a national, regional and global level.

The event was introduced in 2004 to highlight the artistry and skills of IACC-member conference venue chefs around the world and acknowledge their contribution to the conference experience. This year’s event took place at The Slate, Warwick Conferences and was sponsored by Brakes and Kafoodle. The judging panel included Peter Griffiths MBE - President of the British Culinary Federation, Andreas Antona - Executive Vice President of the British Culinary Federation and proprietor of the Michelin Star restaurants Simpsons Edgbaston and The Cross Kenilworth and Graham Crump - Vice President of the British Culinary Federation and Lead Judge of the Salon Culinaire HRC Excel London.

Warwick Conferences

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