Claudio Costea (pictured above), Senior Chef, De Vere Oxford Thames (UK) and Niclas Jansson (pictured below), Junior Chef, Sigtunahöjden (Sweden) were crowned the European champions for their outstanding dishes.
Costea’s dish was pork loin wrapped in Parma ham, saffron polenta cake with walnuts, seared cauliflower, vegetables and jus, while Jansson prepared soy-fried sea bream with crispy chorizo, marinated and roasted zucchini, crispy kale, butter-fried endive, chorizo and cress sauce.
Mark Cooper, CEO of IACC said: “There were nine chefs from around Europe competing and the presentation and quality of the dishes from all chefs were of a standard I would expect to receive in a top restaurant. It’s a real testament to the quality of conference and meetings food within IACC member venues. The winners will prove worthy contestants at the global finals in Toronto Canada at our next IACC Americas Connect event in April 2019.”
Jansson said: “ The setting for the competition in Portugal was beautiful and I really enjoyed cooking there.”
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. The European stage of the competition is a qualifying round for the global stage of the competition, which will be taking place at the IACC Americas Connect 2019 event, in Toronto Canada from 10-11 April.