Business & Finance

IACC Names United Kingdom and Canada Chefs Winners of the Global Copper Skillet Competition

LOS ANGELES, CA. April 13, 2017 - Six chefs from IACC's Americas-, Australia-Asia-Pacific- and European-member venues competed for the Global Copper Skillet at the UCLA Meyer & Renee Luskin Conference Center on Tuesday, April 4. The event served as the final stage in a three-part competition. United Kingdom and Canada chefs were named as the Global Copper Skillet winners during the IACC-Americas Awards Banquet the following day, and took home the coveted Global Copper Skillet award.

Mary Palecek, sous chef at Sundial - Woodside Conference Centre, Kenilworth, Warwickshire, England, took the Junior Category Copper Skillet for her winning dish of sautéed courgette (zucchini) and aubergine (eggplant), poached bass, pan fried sirloin, red pepper, tomato and coriander salsa, heritage carrots and caramelized shallots.

Kent Phillips, executive chef at Ivey Spencer Leadership Centre, London, Ontario, Canada took the Senior Category Copper Skillet for his winning dish of smoked paprika and garlic ribeye with Dijon red wine sauce, seared bass, avocado citrus salsa and cabernet vinaigrette dressed lettuce.

In the competition, the chefs were presented with basic pantry items along with a "mystery basket" of proteins. They were given 30 minutes to create, prepare and present their creations to local area judges.

"This year, the competition shows first-hand how important it is to our members to demonstrate their remarkable culinary expertise," said Mark Cooper, IACC CEO. "Aside from the passion that could clearly be seen on the finalist chefs' faces during this great global finale, throughout the country competitions this year, we saw a greater number of our members participating in the cook-off's and we also saw a new Benelux competition added to our line up".

For the third year in the 13-year history of the Copper Skillet Competition, IACC introduced a Junior Chef category where IACC conference venue chefs under the age of 26 competed in the cook-off.

The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference venues around the world and to highlight their contributions to the shared goal of providing an outstanding conference venue experience.

Attached Photos (L to R): Photo 1, Mary Palecek & Alex Cabañas Photo 2, Shane Hawkins, Kent Phillips, Regina Andersen, Mary Palecek, Daniel Heslewood and Paul Witherington IACC Names United Kingdom and Canada Chefs Winners of the Global Copper Skillet CompetitionPhoto 3, Kent Phillips & Alex Cabañas

About IACC

The IACC Mission Statement: To bring together the brightest industry minds to promote the best meeting venues, which deliver exceptional meeting experiences. There are meetings...And then there are IACC Meetings. The IACC Vision: IACC is a community of passionate people and organisations delivering innovative and exceptional meeting experiences. Founded in 1981, IACC is a not-for-profit association dedicated to promoting understanding and awareness of the meetings venue industry and to giving member properties the tools necessary to provide an exceptional IACC meeting experience. Active members meet a set of stringent Quality Standards and agree to a Code of Ethics. Currently, the association includes approximately 375 members from Australia, Belgium, Canada, China, Denmark, England, France, Germany, Hungary, Italy, Japan, Kenya, Mongolia, Netherlands, Nigeria, Philippines, Scotland, Spain, Sweden, Switzerland, Ukraine, and the United States. www.iacconline.org

Contact:
Mark Cooper
mcooper@iacconline.org

Ken Ellens
KenEllens@aol.com
201-758-2864

Coming Up In The June Online Hotel Business Review




{300x250.media}
Feature Focus
Sales & Marketing: Who Owns the Guest?
Hotels and OTAs are, by necessity, joined at the hip and locked in a symbiotic relationship that is uneasy at best. Hotels require the marketing presence that OTAs offer and of course, OTAs guest’s email when it sends guest information to a hotel, effectively allowing OTAs to maintain “ownership” of the guest. Without ready access to guest need hotel product to offer their online customers. But recently, several OTAs have decided to no longer share a data, hotels are severely constrained from marketing directly to a guest which allows them to capture repeat business – the lowest cost and highest value travelers. Hotels also require this data to effectively market to previous guests, so ownership of this data will be a significant factor as hotels and OTAs move forward. Another issue is the increasing shift to mobile travel bookings. Mobile will account for more than half of all online travel bookings next year, and 78.6% of them will use their smartphone to make those reservations. As a result, hotels must have a robust mobile marketing plan in place, which means responsive design, one-click booking, and location technology. Another important mobile marketing element is a “Click-to-Call” feature. According to a recent Google survey, 68% of hotel guests report that it is extremely/very important to be able to call a hotel during the purchase phase, and 58% are very likely to call a hotel if the capability is available in a smartphone search. The June Hotel Business Review will report on some of these issues and strategies, and examine how some sales and marketing professionals are integrating them into their operations.