In 2017, our members enjoyed our Best Practice tour of the MCEC kitchen. This tour provided an insight into how the largest commercial kitchen in the Southern Hemisphere manages its workflow of over 1,000 events each year, while creating award-winning food with a sustainable local produce philosophy that supports Victorian businesses.
The MCEC highlighted their ‘paddock to plate’ approach, in which ingredients are either sourced locally, or at least from Australia.
The group was struck by the great sense of pride the team has for the MCEC. The strong culture-based approach and support for high-performance team members were explained by Executive Chef, Peter Haycroft and Director of People and Culture, Helen Fairclough.
To top things off, members were treated to a spectacular dessert table experience at the end of the tour!
This story originally appeared in the Business Excellence Magazine, Volume 10, Issue 3, Spring 2017