Melco Resorts & Entertainment said in a statement yesterday that it recently held a competition and seminar at Studio City in Cotai to promote ethical and sustainable culinary practices among its staff.
According to the statement, the “Melco Sustainability Culinary Competition 2024” was joined by 30 chefs from City of Dreams, Studio City and Altira Macau, divided into 15 groups, competing in categories including Western Cuisine, Chinese Cuisine and Deserts.
The aim of the competition was to create dishes using sustainable ingredients and cooking methods, the statement said, and featured a judging panel comprising three internal chefs and members of Melco’s sustainability team. Gold, silver and bronze medals were awarded per category.
Moreover, the statement noted that MICHELIN Two-Star and Green-Star Chef Richard Ekkebus, Culinary Director at The Landmark Oriental, Hong Kong was invited to talk about his experience as a leader in sustainable dining, and also shared the principles and practices that guide his culinary approach, highlighting the importance of sourcing ingredients locally and minimising waste.
Calvin Soh (蘇景俊), Vice President, Culinary, Melco was quoted by the statement as saying that the events “supported Melco’s sustainable sourcing strategy to encourage local procurement and create demand for products that have sustainability attributes, as well as building capacity and awareness of the social, ecological and biodiversity impacts in sourcing.”
This undated handout photo provided by Melco Resorts & Entertainment yesterday shows participants in the recent “Melco Sustainability Culinary Competition 2024”.
