The Metro Toronto Convention Centre introduced its recently completed $29 million revitalization project to event planners and its partners at a reception on Tuesday, October 22, 2013.
The three-year project included an extensive kitchen renovation and culinary upgrade, enhancements to the north building’s meeting rooms and redesigned conference rooms in the south building.
“We invested in these upgrades to remain competitive as a meeting and convention facility,” said Barry Smith, MTCC CEO. “The enhancements create a contemporary look to our buildings, heighten our green commitment, provide clients with the new technologies essential for today’s convention environments and improve our guests’ culinary experience by promoting the fresh, homegrown tastes of Ontario.”
MTCC staff worked with consulting firm William Caruso & Associates on the kitchen reno, which saw thee 14,000 sq. ft. kitchen stripped from floor to ceiling, reconfigured and re-equipped. Changes and upgrades include:
- Installation of 13 technologically-advanced combi ovens that can steam, bake and roast at the same time. The combi ovens can be activated remotely, maximizing service efficiencies for kitchen staff.
- Blast chillers quickly reduce food temperatures once cooked, ensuring safer storage and food quality
- Ergonomically-designed soup kettles with automatic stir and pour features
- Doubling of pastry kitchen space to accommodate expanded offering of desserts made on-site
- Wiring of kitchen for video presentations of cooking demostrations
- Energy-efficient ovens that can be programmed to cook during off peak energy use times
Kitchen equipment that was replaced with new appliances (including fully-functional ovens, refrigerators and accessories) was donated to the Toronto District School board to support its Student Nutrition program.
The kitchen renovation is complemented by the centre’s ongoing culinary upgrades. Under the leadership of Richard Willett, vice-president of Food and Beverage, a team of 49 full-time, part-time and casual “culinarians” including executive chef Angelo Fernandes, a pastry chef, executive sous chef, four sous chefs and 10 apprentices, work to create custom menus that incorporate locally-sourced produce and fresh seasonings from the centre’s rooftop herb garden. A new wine list features Ontario wine.
“Sourcing and preparing locally-grown foods is making a Renaissance that our clients have wholeheartedly embrace,” said Willett. “The move to local is here to stay.”
The revitalization also included the creation of two new contemporary meeting spaces in the south building: The Terrace (room 401) and Parkview (room 501). The Terrace features floor-to-ceiling east-facing windows and private access to an outdoor terrace. Parkview also has floor-to-ceiling windows and can be configured into two rooms.
For more information visit www.mtccc.com.