Corporate Bits | MGM holds culinary contest for employees

MGM recently hosted the first “Employee Culinary Contest” at Vista of MGM Cotai, bringing together a total of 120 non-culinary full-time employees from Macau, Vietnam, Thailand, Malaysia, the Philippines, Nepal and Taiwan. The employees competed in the Cantonese Cuisine and International Cuisines categories.

The aim of the contest is to promote different food cultures through a set of competitions to encourage team members to learn from each other’s cooking techniques, according to a statement issued by the gaming operator,

After rounds of the competitions, Xiaomei Huang from Rooms and Yan Chan from Cage stood out from the crowd with their cooking skills and won the titles for Champions of Cantonese and International Cuisines respectively. 

 Grant Bowie, CEO and executive director of MGM China Holdings Limited, said “the contest has provided a platform for members who are passionate about cooking to showcase their talent, where I could totally feel the joy of the contestants during the contest. It also enhanced communications and interactions between departments, making our team more united.”

Sands China holds training session on Huaiyang cuisine

Sands China Ltd. recently held a professionalism training session on Huaiyang cuisine at Sands Cotai Central with nearly 200 participants in attendance. 

In addition to Sands China employees, the company invited educators from the Macau University of Science and Technology, and food and beverage professionals and practitioners.

According to the press release the gaming operator issued, the participants learned about the background, innovations and development of Huaiyang cuisine from celebrity chef Zhou Xiaoyan, an award-winning master of Chinese cooking.

Zhou shared some of his knowledge gained over many decades of experience, focusing on the dietary culture of Huaiyang cuisine. 

“Huaiyang cuisine has a time- honoured history,” said Wen Hongyan, senior vice president of human resources for Sands China Ltd. “We are grateful to have had master chef Zhou Xiaoyan as our guest, whose lecture has enhanced our team members’ professional knowledge.