Benchmark's Brendan Slaven Wins Copper Skillet Competition
HOUSTON, TX, April 13, 2006. Benchmark Hospitality International has formally announced that Brendan Slaven, executive chef at the Glen Cove Mansion Hotel and Conference Center, has won the global Copper Skillet culinary competition held recently at the 25th Anniversary Annual Conference of the International Association of Conference Centers (IACC).
Slaven had previously won the United States' title of the competition. He competed in the global phase with First Place chefs from Denmark, Australia, the United Kingdom, Canada, and Sweden.
The theme for the 2006 Copper Skillet competition, witnessed live by a crowd of hundreds, was Provencal with each chef selecting two of five "mystery" protein ingredients unveiled just prior to the competition. Chef Slaven selected Dover Sol Goujons and frog legs, utilizing a number of complementary pantry ingredients, culinary accessories and on-the-spot creativity to prepare a superb winning selection.
"What set Brendan apart was that he was very much on the theme - he nailed Provencal," stated Judge William Franklin, a Certified Master Chef. "He worked multiple disciplines into his dish. Pasta was handmade ... and he had multiple vegetables, lots of texture. His nutritional balance was very strong. The flavors were popping. You could eat his offering and not get palate fatigue."
Bob Zappatelli, Benchmark's vice president of food & beverage and the master of ceremonies for the event, said, "Brendan is a superb chef who proved he can create culinary magic under the intense spotlight of live international competition. His execution of his dish was flawless from start to finish."
The Copper Skillet event was held during the 25th Anniversary IACC Annual Conference, which took place at Benchmark's Cheyenne Mountain Resort of Colorado Springs, Colorado. The annual competition is designed to showcase the culinary artistry and skills of the best chefs at IACC-member hotels, resorts and conference centers worldwide. The international competition places the spotlight directly on the important contributions chefs make each day to ensure each guest's experience is the very best possible.
Brendan Slaven is executive chef at Glen Cove Mansion Hotel and Conference Center of Glen Cove, Long Island, New York. A Gold Medal chef, Slaven has cooked for Presidents, Heads of State, Diplomats and Ambassadors during his career.
Chef Slaven gained significant experience in the culinary arts while working at such renowned establishments as Daniel, located in Manhattan, and the signature hotel, the Waldorf=Astoria. He has also served as executive chef for major corporations, including Sony Entertainment and Lehman Brothers.
Mr. Slaven holds a culinary degree from the renowned Culinary Institute of America, located in Hyde Park, New York. He has received numerous honors for his culinary excellence, including the US and International Copper Skillet Championships.
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