SKILLET SKILLS: Brian Wagner, right, Aramark executive chef at the Chauncey Hotel & Conference Center, was named the 2018 IACC (International Association of Conference Centers) Global Copper Skillet winner. The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference venues around the world and give recognition to their contributions to the shared goal of providing an outstanding conference venue experience. After years of refining his culinary skills in the Vegas restaurant scene, Wagner returned to his home state to take on the executive chef role at the Chauncey Hotel & Conference Center in Princeton.

Brian Wagner, Aramark executive chef at the Chauncey Hotel & Conference Center, was named the 2018 IACC (International Association of Conference Centers) Global Copper Skillet winner. The Copper Skillet competition was introduced in 2004 to highlight the artistry and skill of the best chefs from IACC-member conference venues around the world. The 2018 event was conducted as a three-part competition held in phases around the world. The final winners representing IACC Americas, Australia/ Asia Pacific, and European member venues competed at The Franklin Institute in Philadelphia, Pennsylvania, on Tuesday April 17.

The competing chefs were presented with basic pantry items along with a “mystery basket” of proteins and other fresh grocery items. They were given 15-minutes to gather ingredients and 30-minutes to create and present their dish to the judges. Chef Brian’s winning dish was roasted duck breast with five spice, caramelized fennel, orange, baby carrot, and a soy honey glaze.

The general manager of Chauncey Hotel & Conference Center said, “We are very proud of Chef Wagner and his accomplishment. To prepare a winning dish under such great pressure is such a testament to not only his culinary skill, but his creativity. We’re glad he’s on our team.”