WHERE:Vantage Venues, Sun Life Financial Tower, 150 King St. W., Toronto
WHEN: Wednesday, November 15, 2017
WORKSHOPS: “The Future of Meetings” presented by Mark Cooper, CEO of IACC, and “What’s Hot? What’s Not! Social Media Event Engagement Strategies that Work in 2018” presented by Cher Jones.
WINNERS: The Chopped/Top Chef-style competition saw five senior chefs and four junior chefs from IACC-member venues prepare an entree using two of three designated proteins (escargot, smoked duck breast and flank steak) and a pantry of additional ingredients. The winning chefs were Brandon Szocs of The Banff Centre (senior) and Ryan Beauvais from the NAV Centre in Cornwall, ON (junior).
The dishes were judged by Jose Iribarren, executive chef, Barberian’s Steak House (Toronto); Ken Hunt, publisher, Toronto Life; Guy Rigby, president, Octopus Specialists and former vice-president, Food & Beverage, Americas, Four Seasons Hotels & Resorts; and Trevor Lui, director of operations and sustainability, The International Centre and partner/chef, Kanpai Snack Bar (Toronto). Criteria included flavour, plating, creativity, professional technique and food handling.
As winners of the Canada competition, Szocs and Beauvais will go on to compete in the IACC Americas chapter competition. The winners of the chapter competitions (Americas, Asia Pacific and Europe) will complete for the Copper Skillet at the IACC Americas Connect conference, which is being held April 16-18, 2018 in Philadelphia, PA.
Mark Cooper, IACC and Sandra Moniz, MPI Toronto president | Meetings + Conventions Calgary.