Cairns Convention Centre staff look back on venue’s 25-year history
As the Cairns Convention Centre prepares to enter its newest incarnation, staff who have been there since the beginning have looked back on the venue’s biggest moments and the changing technology that’s helped to put on bigger and better events.
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AS the Cairns Convention Centre prepares to enter its newest incarnation, staff who have been there since the beginning have looked back on the venue’s biggest moments and the changing technology that’s helped to put on bigger and better events.
Convention centre staff returned to the building two weeks ago after relocating while the $176m upgrade was getting underway.
The upgrade has new lighting, wiring and sound systems, as well as a new airconditioning system and a facelift.
Audiovisual technical manager Mark Kelso started in 1999 as a casual staffer three years after the convention centre first opened its doors.
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He joined after its first major upgrade, the construction of the 5000-seat arena.
Since then, Mr Kelso has had a hand in managing the sound and lighting for some of the venue’s biggest events, including concerts by Powderfinger, Dolly Parton and the Wiggles.
“Back then it was a big daunting place to first start out as,” he said.
“Audiovisual-wise there was a lot more manual labour. Many days were spent sitting up a ladder with a 35mm slide carousel making sure it wouldn’t pop out, which is how the presentations were done.
“When I first started we plastered paper signage everywhere or letterboards, now you walk in and you’ve got digital signage everywhere, all done over the network.”
Mr Kelso said the biggest highlight of the job was seeing the arena transformed for the Professional Bull Riding event.
“That’s fascinating to watch that come together … watching the place transform is fantastic to see.
“As for concerts, Powderfinger was easily the biggest we had come in here, it was massive with a lot of rigging and setup.
“The 2014 (Australian Tourism Exchange) conference was also a highlight. It was a massive event for Cairns that turned the whole place into an expo with large marquees that our IT manager Mark Doktor had to set up with full wireless coverage as well.”
Mr Doktor said when he first started in 2011, high-speed internet was a rarity for many of the centre’s clients.
“We were lucky because we had the G20 in 2014 and were one of the first venues to get NBN to the building because of that,” he said.
“In one example we had a medical conference in 2015 and they actually livestreamed a robotic surgery from Melbourne.”
Business development manager Cathy Taylor said the technology available at the centre had prepared them to run Zoom and hybrid events during the COVID years.
“We were doing virtual meetings before they became a necessity,” she said.
“We were ahead of the times and the technology keeps getting better and now with our new refurb, it means more clients coming back.”
The convention centre had its second major expansion in 2005 and its third in 2011.
STAFF INPUT ON KITCHEN DESIGN
The Cairns Convention Centre’s longest serving pastry chef finally has her own workspace after 25 years.
Hana Wilson came to Australia from Indonesia in 1989 and joined the team at the newly-opened convention centre in 1996 as a pastry chef.
“I used to have my own small section for working and the equipment let me produce a lot of products up to the standard of the place,” she said.
“But now I’ve got my own beautiful corner to work by myself, with its own freezer and fridge.”
When work began on the centre’s latest $176m refurbishment, the staff were consulted on where they would like to see potential improvements, including the hardworking chefs and hospitality workers that keep visitors fed during events.
Executive chef Ben Boudaud said new ovens, fridges and a monitoring system were added due to the refurbishment.
“We’re getting a big fridge outside on the loading dock which means we can store food and have it ready to unpack when staff come in,” he said.
“Before then we had fridges, but had to unpack them all on the day, which takes time and leaves product exposed. Now we have much better control,” Mr Boudaud said.
When the centre was closed for the works, the chefs took time out to contact local suppliers on the Tablelands and at Babinda to organise new sources of produce.
Mr Boudaud said the menu has been radically changed, primarily to accommodate eating requirements such as vegetarian, gluten-free, halal and lactose intolerance, among others.
“Recently just for a morning tea we had 100 dietary requirements from attendees to address,” he said.
Originally published as Cairns Convention Centre staff look back on venue’s 25-year history
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