Windrose on Hudson along with The International Association of Conference Centers (IACC), announced their annual U.S. Copper Skillet Cook-Off. The culinary competition will take place on Wednesday, November 5 at Windrose on Hudson in Ossining, bringing together elite chefs from IACC member venues across the country to showcase their talent and compete for the coveted titles of U.S. Junior and U.S. Senior Copper Skillet Champion. Participating chefs include Hashim Bulbulia, Sous Chef at Chauncey Hotel & Conference Center in Princeton, NJ as well as Ethan Green and Mark Heximer from Texas A&M Hotel & Conference Center in College Station, TX. Additional chefs will be announced soon.
The annual event is a celebration of culinary excellence, technical mastery, and the creativity that elevates the guest experience in conference and hospitality settings. This year’s US Cook-off is open to the public for the first time and promises an exciting live demonstration where innovation, speed, and precision take center stage.
Event Details:
- Date: Wednesday, November 5
- Time: 4:00 – 5:30 PM
- Tickets: Complimentary admission includes light bites. A cash bar will be available throughout the competition and following the event, guests are invited to enjoy live music, curated cocktails, craft beer specials, and lite bar bites at Windrose on Hudson’s signature restaurant / lounge, River Fox.
- Reserve your spot by contacting Suzanne Smith: Suzanne.Smith@pyramidglobal.com.
Guests will enjoy an up-close view of the action as chefs create original dishes using a curated selection of mystery ingredients. The high-pressure format includes just 15 minutes for planning and 30 minutes for cooking and plating—testing each chef’s ability to think fast and cook even faster.
Each competitor must use at least two proteins from the mystery table—featuring meats, fish, and plant-based options—and will be judged on criteria including presentation and portion size; technique and culinary skill; flavor, taste and texture; innovation and practicality; food safety; and sustainability practices including food waste efficiency. An independent panel of expert judges will determine the winners.
“This competition is more than a cook-off—it’s a platform to recognize the chefs who transform meeting and event dining into memorable and meaningful experiences,” said Doug McLain, Senior Director of Brand and Marketing at the Windrose On Hudson “The energy from our local community adds something truly special to this high-stakes competition.”
For more information, click here or to secure your spot email Suzanne.Smith@PyramidGlobal.com.
