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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. |
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|
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'. |
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| 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. |
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| 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. |
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|
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.' |
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| 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'. |
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