At Shangri-La, our colleagues know that CSR is always sweeter when they work together for a greater cause. On March 25, Shangri-La Hotel, Sydney put this into action during OzHarvest’s CEO Cook Off to support Australians from underprivileged communities. Organized by OzHarvest, Australia’s leading food rescue charity, the event welcomes CEOs, business leaders, corporate teams and some of Australia’s top chefs to create a gourmet dinner for over 1,400 vulnerable Australians. This year, Anna Polyviou and Philippe Kronberg, Shangri-La Hotel, Sydney’s executive pastry chef and general manager of the hotel, respectively, led the hotel’s pastry team to create the show-stopping dessert for all attendees.
On the night of the event, each participating team prepares a meal under the guidance of a renowned chef and serves the delicious meals to OzHarvest’s special guests.
“It was an inspiring night and our colleagues felt most fortunate to be a part of a city-wide effort to raise AUD2,500,000 (about USD1,778,337) for those in need,” said Kronberg.
Shangri-La Hotel, Sydney’s Punk Princess of Pastry Anna Polyviou helmed a Shangri-La kitchen and created a delicious Strawberry Pop Trifle, which was served as part of the gourmet meal.
The dessert combined vanilla panna cotta, raspberry jelly, strawberry Lamington cubes, fresh basil, sugar daisies, rice bubble crunch, fresh strawberries and strawberry soda. The desserts were prepared in bulk and served in single servings for the diners.
Thank you to our colleagues at Shangri-La Hotel, Sydney for participating in the meaningful event.