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Copper Skillet Competition Hones Culinary Skills

Recently, I was asked to judge the Canadian round for this year’s Copper Skillet Competition hosted by the International Association of Conference Centers (IACC). Held at the BMO Institute for Learning (IFL) in Markham, Ontario, the contest pitted five top chefs employed by IACC against each other for the chance to represent the country in the North American finals. Just north of Toronto proper, the sprawling IFL campus houses a mid-sized corporate hotel in a squat brick building enclosing a groomed quad (operated by Dolce Hotels & Resorts) as well as an expansive, fully-loaded conference building. Within minutes of arriving, however, myself and the other judge – none other than acclaimed food writer, Rose Reisman – are ushered into a crowded industrial kitchen by last year’s champ, Chef Murray Hall, where the five contenders are already mentally preparing for the feat ahead. Those five in alphabetical order are: Rexy Barit, …

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