When HMAS Anzac visited, as part of the commemorations for the 60th Anniversary of the bombing of Darwin, the MGM Grand's fine dining chef was unaware that he would be taking part. A reception, hosted by the Maritime Commander Australia, RADM Geoff Smith, was attended by almost 200 VIPs and provided an eye-opening experience for 20-year-old chef, Michael Goncalves.

The MGM Grand's Human Resource Manager, Michael Cates and Marketing Manager, Melissa Paterson had agreed, some weeks before the visit, to provide a chef and staff to be part of the Navy's official reception.

"I have never seen so much done in such a small kitchen," Michael said. "The Navy cooks are amazing; they had to provide dinner for the crew at the same time as the official reception! It was hard work, but a terrific experience for me."

General Manager, Andrew Wilson said: "It was a wonderful opportunity for our staff to be part of such an event and to experience the difficulties and challenges the Navy cooks have to deal with every day. The effort, planning and teamwork that must go into preparing over 600 meals a day would be fantastic".

For waiters, Robert Corbin and Jessica Allaway from the MGM Grand, working with 200 people having a party on a warship's flight deck, "was an awesome and unforgettable experience. As a civilian, you never really imagine what it's like to work in a ship, let alone be part of the crew for such a busy and exciting function," Robert said.

Anzac steward, 19-year-old AB Heidi Seymour from Rockingham WA, was also part of the exchange program. Heidi, dressed in immaculate whites and accompanied by Melissa Paterson, was invited to experience waiting in the prestigious Casino Bar and MGM Grand Restaurants.

"We wanted our chef and waiting staff to broaden their experience. They both eagerly took up the challenge to see how the hospitality industry operates in a warship," Michael Cates said. "This is definitely a rare and exciting opportunity for the Navy and the Casino staff."

At the end of the function, commanding officer of the Anzac, CAPT Nigel Coates said: "The exchange of Navy catering staff with their civilian counterparts is very successful and has been conducted between Australian, US, French and Canadian Navy ships and submarines in many ports around the world. Apart from the very real camaraderie and affinity shared between the chefs and waiters from both sides of the pier".

CAPT Coates personally expressed his thanks and his congratulations on a job "well done".

By CMDR Stu Wheeler