In brief: Business Events News in Aug 2019
GC secures Amway incentive
DESTINATION Gold Coast has fended off competition from Tokyo and Hawaii, to land the hosting rights for the Amway Taiwan 2019 Leadership Seminar in November.
The five-day event is expected to generate $2.8 million for the local economy attracting more than 950 of Amway Taiwan’s top-selling distributors and representatives.
Queensland Tourism Industry Development Minister, Kate Jones, said securing the event was a coup for the state, with Cairns having hosted the Amway China event in June.
“Winning the bid to secure a second Amway event for Queensland above other international competitors demonstrates the strength of our tourism offering and the importance of business events to Queensland’s tourism economy,” she said.
Te Pae makes apts
TE PAE Christchurch has appointed its new executive team, with Karine Legeay-Fisher, Event Services; Gillian Officer, Business Development; Ben Buchanan, Business Services; Darren Tait, Culinary Services; Vanessa McBean, Human Resources and Ken Davidson, Building Services all joining the team.
Collectively, the group brings more than a century of hospitality and event services experience to the city’s brand-new convention centre, with GM Ross Steele saying he is looking forward to working with the new team as they launch the purpose-designed venue.
CHEFS at two of the country’s major convention and exhibition centres have demonstrated their culinary skills, scooping gongs in recent weeks.
Melbourne Convention and Exhibition Centre’s pastry chefs collected nine medals at the Australian Food Awards — Victoria, for their sorbets and ice creams, including four gold, four silver and a bronze.
The venue’s coconut, passionfruit and vanilla sorbet was named “Best in Class”.
Meanwhile, Brisbane Convention and Exhibition Centre Sous Chef Matthew Lee has been named Queensland Chef of the Year for 2019, and will go on to compete for the Australian Professional Chef of the Year title in May.
Lee wowed judges with his starter of seared Hervey Bay scallops and Moreton Bay bugs with a citrus salad.