The Macau University for Science and Technology (MUST) recently led students from the Food and Beverage Management (BFBM) to visit MGM Cotai with the objective to give the students a better understanding on the restaurant and kitchen operations within an integrated resort.
At the visit, students were first taken through the warehouse to experience the receiving and handling process of ingredients from unloading, verification, storage, to transferring the items to restaurant kitchens. The students were then led to the Cold Kitchen, Butcher Kitchen, Pastry Kitchen, Hot Kitchen, and Employee Dining Room.
Executive sous chef of MGM Cotai, Ugo Rinaldo, gave the students a tour of the property’s signature restaurant Grill 58, and introduced the restaurant’s concepts including the grill section, Bar 58, and Teppanyaki 58.
Chef Ugo specifically showed the students around Macau’s only Himalayan Salt Meat-aging Room within the restaurant, where chefs prepare aged premium meats of various cuts and homemade sausages.
“The students stepped out of their classroom to get to know experience first-hand what it is to be operating an actual restaurant and kitchens at an integrated resort environment such as MGM Cotai. These two sessions together are intended to give them a holistic culinary learning experience,” said Chef Ugo.
In addition, Sous Chef of Grill 58, Pio Duque Gonzalez, demonstrated two dishes on the teppanyaki grill: Hokkaido Scallop with Ikura & Yuzu Butter, and Teppan Flambé Brioche with Wagyu Tallow Ice-cream.
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