MTCC brought in field expert William Caruso and Associates to
introduce staff to the new service models. Moving from Frenchstyle
to plated service shifted emphasis to kitchen assembly, allowing
chef teams to be much more creative with its food presentations.
It also has allowed more efficient table service so guests’
meals are served quicker and hotter or colder depending on the
“MTCC now ranks among the best of the best,” said Bill Caruso,
president of William Caruso & Associates. “Culinary staff
members are able to create restaurant-style recipes that they can
training and development
produce with high quality consistently in high volumes because
they now have the very best equipment and systems in place. Today,
MTCC is most definitely a culinary leader in Canada.”
Key changes to the food and beverage program have created
back-of-house positions within the 14,000-square foot kitchen.
With its pastry kitchen now double in size and a stated intention
to produce more pastries in-house, MTCC has hired its first
executive pastry chef. An instructor at Toronto’s George Brown
College, Chef Mia De Ala began her new role last December.
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HRPATODAY.CA ❚ FEBRUARY 2014 ❚ 53