Tuesday, February 14, 2012



It’s normally said “if you can’t stand the heat, stay out of the kitchen”, but this was an understatement as 8 finalist chefs competed for the prestigious UK IACC Copper Skillet Award, staged at Wyboston Lakes Conference Centre. Not only were they judged by two of the industry’s top chefs including Michelin-starred chef Andreas Antona, they were also faced with only being given a choice of ingredients 15 minutes before cooking began! 

The International Association of Conference Centres members throughout the world recognise that the quality of food for conference delegates is a major part of the overall experience and being crowned the best in class out of over 25 members in the UK is a pressure worth bearing on the day!

Chairman of Judges Peter Griffiths MBE, President of the British Culinary Federation and Salon Director, Hotelympia, said “This competition is so unique, with just one burner and very limited equipment to work with. All the competitors did exceptionally well, with all the finished dishes worthy of a medal at Hotelympia. The standards set were a credit to all those concerned. The Gold medal winner, Aduilah ‘Scooby’ Azzubair of the Royal College of Physicians, produced a balanced dish, cooked perfectly, with a good depth of harmonised flavours.”

The event was sponsored by CAFE BAR, suppliers of quality beverages to many of IACC’s prestigious venues in the United Kingdom. Mark Cooper, Vice President of IACC Europe proudly awarded the prizes on this great final competition. The winner Scooby will take part in IACC’s international final in Houston, Texas on 21 March. Runner-up in the competition was Etharome Rayappam.

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