STAFF’S PRACTICAL INPUT INTO NEW KITCHEN DESIGN

THE Cairns Convention Centre’s longest serving pastry chef finally has her own workspace after 25 years.

Hana Wilson came to Australia from Indonesia in 1989 and joined the team at the newly-opened convention centre in 1996 as a pastry chef.

“I used to have my own small section for working and the equipment let me produce a lot of products up to the standard of the place,” she said.

“But now I’ve got my own beautiful corner to work by myself, with its own freezer and fridge.”

When work began on the centre’s latest $176m refurbishment, the staff were consulted on where they would like to see potential improvements, including the hardworking chefs and hospitality workers that keep visitors fed during events.

Executive chef Ben Boudaud said new ovens, fridges and a monitoring system were added due to the refurbishment.

“We’re getting a big fridge outside on the loading dock which means we can store food and have it ready to unpack when staff come in,” he said.

“Before then we had fridges, but had to unpack them all on the day, which takes time and leaves product exposed. Now we have much better control,” Mr Boudaud said.

When the centre was closed for the works, the chefs took time out to contact local suppliers on the Tablelands and at Babinda to organise new sources of produce.

Mr Boudaud said the menu has been radically changed, primarily to accommodate eating requirements such as vegetarian, gluten-free, halal and lactose intolerance, among others.

“Recently just for a morning tea we had 100 dietary requirements from attendees to address,” he said.