Maltese Chefs’ Team Glasgow Debut

The recently formed Junior National Team of Malta recently took part in the Scothot Knorr World Culinary Grand Prix in Glasgow. The event is organized every two years by the World Association of Chefs Societies; this years’s event consisted of nine countries including Malta and these were: Germany, Ireland, Luxembourg, England, USA, Malta, India, Wales, Scotland. The Malta Team included: Team Manager, Joe Vella (Hilton Malta) and Adrian Buttigieg; Ralph Vassallo; Gary Lee Grima; Karl Zahra and Ryan Marmara

During the event there were a number of competitions including :

The Studio Kitchen:

Here the Chefs had to compete in a number of classes and were judged in front of a live audience. Here the reserve team including Martin Carabott; Steve D’Anastasi and Ryan Marmara participated and they were each awarded medals: Martiin won a Gold for best in class; Steve won a Gold medal and Ryan won a silver medal. The studio kitchen was themed on a duck dish.

Cold Display

The Cold Display required the preparation of a five course meal for one person which is actually served hot but displayed as cold for judging.

The Restaurant of Nations Kitchen:

The real experience of an event like Scothot includes, without a doubt, this practical cookery display where the competing teams of Chefs will prepare a set menu for their guests.

The Scothot experience was another opportunity for participants to match their own skills in culinary presentation and preparation between each other – it also afforded another opportunity for the Maltese team to learn best practices and different techniques from their counterparts. In today’s global existence we are all eager to develop new ideas and techniques and certainly, in this year, dedicated to Creativity and Innovation we should be looking at unique products that bear the signs of a truly indigenous aspect. The main objective for the Malta Chefs’ Society is, ultimately, to provide the opportunities and technical advice to all professionals from the Catering and Hospitality industry. The power of an association must never be under estimated since it is that power that provides the excellent network required to light that spark which will provide the help, assistance and friendship between professionals.

The Junior National Team was supported in Glasgow by the National President of the Malta Chefs’ Society, Guido Debono as well as Chef Consultants, Kevin Arpa (Corinthia San Gorg), Ronnie Caruana (Maypole Bakery) and Victor Borg (Phoenicia Hotel).