Mark Moran (pictured below), executive chef of the Conference Center at Northpointe in Lewis Center, Ohio, won the U.S. national cook-off competition with his Pan-seared Chicken Thigh Medallions, Battered Zucchini and Bell Pepper and Cannelloni Bean Ragout and Jumbo Lump Crab and Fennel Salad.
Jeffrey Merrin (pictured below), sous chef of the Banff Center in Banff, Alberta, won the Canadian cook-off competition with his Seared Chicken Thigh with Cannelloni Beans and Tomatoes, Seared King Oyster Mushrooms with Sauteed Yam, Fennel, Leek, Zucchini, Red and Yellow Pepper with Tomato Petals.
The other North American finalists are: Craig Robinson, executive chef of Boeing Leadership Center, Florissant, Mo.; Daniel Noble, executive chef of University Place Conference Center & Hotel, Indianapolis, Ind.; Wandee Jefferson, sous chef of Spencer Leadership Centre, London, Ontario; Murray Hall, executive chef of BMO Financial Group Institute for Learning, Toronto, Ontario; Michael Price, executive chef of White Oaks Resort, Niagara-on-the-Lake, Ontario; and Alan Boden, chef of Donald Gordon Executive Conference Centre, Kingston, Ontario.
The International Copper Skillet competition takes places at the IACC Annual Conference in Atlanta March 26 to 29. Competing chefs at the final cook-off will represent IACC chapters in the Netherlands, United States, United Kingdom, Sweden, Australia, Denmark and Canada.
Copper Skillet was introduced in 2004 to highlight the skills of the best chefs from IACC-member conference centers worldwide. For more information, visit www.iacconline.org.