It was skillets at 20 paces when Jesse Hughes the general manager & executive chef at the iconic Vue Grand Hotel located on the main street of Queenscliff, on Victoria’s Bellarine Peninsula, took out the Junior Category Copper Skillet on April 19 at the IACC’s Global Copper Skillet competition.

The event held in London saw six chefs from IACC Americas, Australia Asia Pacific and European member venues compete in the final stage of the three-part competition.

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

Jesse Hughes’ won for his dish of soy glazed duck breast with soba noodles, pickled salad and pork dumplings, while Barrington Graham, first cook at St. Andrew’s Club and Conference Centre, Toronto, Canada, took the Senior Category Copper Skillet for his winning dish of a five-spice maple glazed duck breast and pepper crusted pork on potato hash with a tomato, olive relish and asparagus tips.

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