MCEC pastry chefs continue their winning streak at 2017 Australian Food Awards
The national food awards, which recognise premium Australian products and produce, awarded all seven ice creams and sorbets submitted by MCEC with a medal, increasing their gold medal tally to 15 since 2011.
MCEC executive pastry chef Alessandro Bartesaghi credits the talent and passion within his team for their consistency in delivering award-winning products.
“I am incredibly lucky to have such a skilled, creative and driven team working beside me, who are always pushing to improve and deliver premium quality products,” he said.
“They are excellent at utilising locally sourced ingredients to innovate and experiment with, and create products that continue to surprise and delight event attendees.”
MCEC’s Hazelnut ice cream; Coconut and pineapple sorbet; Very berry sorbet; and Mandarin and passionfruit sorbet were all awarded gold. It’s Vanilla yoghurt; Vanilla ice cream; and Aged barrel imperial stout ice cream scooped silver.
MCEC executive chef Peter Haycroft acknowledged the important role culinary competitions such as the Australian Food Awards play in the development of his team as a whole.
“Culinary competitions are an important part of our development culture here at MCEC,” he said. “They encourage our chefs to think a little differently and to push the boundaries when creating new products.
“We say it all the time, but we are very good at hiring the best and brightest chefs in the industry. They are already excellent at what they do, but these competitions help them to go that extra step further and really tap into their creative side.”