Australian Chef Exchange USS Anzac

CASINO CHEF SWAPS KITCHEN FOR ANZAC GALLEY

From the chefs exchange on HMAS ANZAC, civi chefs from the M.G.M. 

Grand Casino in Darwin 
from Commander Stu Wheeler,

RAN  Supply Officer, HMAS ANZAC

CASINO CHEF SWAPS KITCHEN FOR ANZAC GALLEY

By Commander Stu Wheeler

MGM Grand's Chef Michael Goncalves 'cooks up a storm' in Anzac's Galley
When HMAS Anzac visited Darwin as part of the commemorations for the 60th Anniversary of the Bombing of Darwin, MGM Grand's fine dining chef Michael Goncalves was unaware what arrangements had been made for him.

Some weeks before the visit, Darwin's MGM Grand Human Resource Manager, Michael Cates and Marketing Manager, Melissa Paterson, had agreed to provide a chef and waiter staff to be part of the Navy's official reception to be held onboard the warship HMAS Anzac.

 

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"I have never seen so much done in such a small kitchen, Michael said. The Navy cooks are amazing, they had to provide dinner for the crew at the same time as the official reception! It was hard work, but a terrific experience for me."The reception, which was hosted by the Maritime Commander Australia, Rear Admiral Geoff Smith, was attended by almost 200 VIPs and provided a unique and eye-opening experience for 20-year-old chef, Michael Goncalves.

 

MGM Grand's Robert Corbin and Leading Seaman Matthew Palmiott

MGM Grand's Robert Corbin and Leading Seaman Matthew Palmiotti working one of the drink tables

Darwin's MGM Grand General Manager, Andrew Wilson said 'it was a wonderful opportunity for our staff to be part of such an event and to experience the difficulties and challenges the Navy cooks have to deal with every day. The effort, planning and teamwork that must go into preparing over 600 meals a day would be fantastic'.

 

For New Zealand waiter, Robert Corbin and waiter Jessica Allaway from the MGM Grand, 'the whole night was an awesome and unforgettable experience.' Live music, an 8-month-old crocodile as an added attraction and 200 people having a party on a warship's helicopter landing deck that was decorated with coloured lights and palm trees! As a civilian, you never really imagine what it's like to work in a ship, let alone be part of the crew for such a busy and exciting function', Robert said.
Anzac Steward, 19-year-old Able Seaman Heidi Seymour from Rockingham WA, was also part of the exchange program. Heidi, dressed in immaculate whites and accompanied by MGM Grand's Melissa Paterson, was invited to experience waiting in the prestigious Casino Bar and MGM Grand Restaurants.
 
From left:  Michael Cates, Andrew Wilson, CMDR Stu Wheeler, LS Fiona Judge,    Michael Goncalves, PO Bob McCance, PO Toni Ralph, LS Sean Phelan, Emmanuel Cruz
We wanted our chef and waiting staff to broaden their experience. They both eagerly took up the challenge to see how the hospitality industry operates in a warship', Michael Cates said. 'This is definitely a rare and exciting opportunity for the Navy and the Casino staff.'

At the end of the function, Commanding Officer of the Anzac, Captain Nigel Coates said 'the exchange of Navy catering staff with their civilian counterparts is very successful and has been conducted between Australian, US, French and Canadian Navy ships and submarines in many ports around the world.

Apart from the good PR generated for both organisations, there is a very real camaraderie and affinity shared between the chefs and waiters from both sides of the pier.' Captain Coates took time to personally express his thanks and his congratulations on a job 'well done'.

 

 

Chefs Exchange Program aboard the HMAS ANZAC

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