| CALABRIA 2010 - Trofeo Costa Viola |
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| chefmalta Junior Team and the Winning Menu |
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| Chocolate Delirium.... the Judges' Favourite |
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November 2010 - Another trip for the chefmalta brigade, a strongteam of 17 chefs and student chefs, who were overwelmed with the positive achievements. chefmalta team conquered again the major awards in this event, which seems to be better organised year after year.
The student team led by chefmalta team manager, Chef Gordon Amato, won the junior category, with an outstanding 4 course plated meal, that brushed away the other 11 teams. The junior team members were Carlos Buttigieg, Adrian Bonaci, Dion Gauci, and Stefan Aquilina. the team was assisted by chef Matthew Schembri, chef Noel Azzopardi, and chef Donald Baldacchino. Well done team.
Chefmalta, also achieved the top award in the Pastry Section, thanks to the art and craftsmanship of chefmalta's pastry genuis, Chef William Camilleri, who created two masterpieces to win this event.
Also Chef Mark.D.Muscat, on his first trip with chefmalta team, won 3rd place in the plated main courses section, with a strong competition of 85 plates competing in this event, a truly great achievement.
A well done to all th eteam, who worked hand in hand with each other, and certainly the teamwork was reflected in the amazing results.
Surely chefmalta will be organising many more trips in the coming year, and any chefs seriously interested to improve their career in competition work, who would like to join us on one of our next trips, are welcome to do so, in the near future. We would be glad to see more new faces in chefmalta team.
In the meantime we celebrate CALABRIA 2010 with a big HURRAAAHHHH!!!!!!!!
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| Costa Viola Trophy - Reggio Calabria - November 2009 |
The Costa Viola culinary championships have seen chefmalta team bring home more awards for the recently formed team. After the success in Constanta, in Romania, the young and dynamic team managed to win various categories in which the team participated.
A short 24 hour trip to the beautiful mountains in Calabria, were enough for the chefmalta team, to bring back a full load of silverware and medals back to Malta. A package was offered by chefmalta to all participants. chefmalta took care of all arrangements, that included flights, transfers, accomodation, working kitchen, leisure time and a typical Calabria lunch before leaving back to Malta
Led once again by Gordon Amato, the Junior team, with Matthew Schembri's outstanding rabbit dish, won the medal for, best in category award in the authentic Calabria dish, using the local ingredients to their best. Also Noel Azzopardi won the cold plated first course dish category with his innovative " 5 way duck", and 2nd overall in the Kitchen art category for his chocolate sculpture.
The student team coached by Gordon Amato, and formed by Mark Kirk, Charelle, Naastasia, and Christian, placed 2nd overall in the students category , preparing a 4 course dinner. a nice number of 9 students teams participated in the event.
Also the Malta team members received the judges awards for best meat main course, best vegetarian dish, best fish dish and best overall dish in the exhibition. Surely a result that filled the team with pride and willingness to look forward to their next trip. like the team, any interested chefs and pastry chefs and kitchen artists are welcome to come forward and participate in our culinary trips.
chefmalta would like to thank all the team members for their effort, hard work and commitment shown on this occasion to make chefmalta another success story.
Once again well done, to all the chefmalta team members, and we look forward to our next culinary trip.
Here are some photos from the above mentioned event.
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| European Junior Championships Trophy - ROMANIA 2009 |
Chefmalta Junior Team has just returned from a successful trip from Constanta, Romania, with the junior championship trophy. the adventure for the 4 Maltese chefs and One Italian chef who formed the team, was without doubt an unforgettable one, due to the fact the Malta team won the best cold table competition and excelled again with a gold medal in the Hot kitchen grand prix, which was a mystery box of ingredients.
The team led by team manager Gordon Amato, sous chef at Westin Dragonara Hotel, travelled to Constanta well prepared and focused to achieve a good result, and with the hard work and determination, the results arrived....... and how!!!!!
The superb first course dishes prepared by Radisson Golden Sands demi-chef de partie, Matthew Schembri, the perfect flavoured and displayed main courses prepared by Grand Hotel Excelsior demi-chef de partie, Noel Azzopardi, assisted by the Italian chef Emanuele deMartino, and the impeccable, colourful desserts prepared by Grand Hotel Excelsior pastry chef de partie, JohnPaul Zerafa, were the perfect recipe to bring the trophy home.
A silver medal with 89 points in the cold table and a gold medal scoring 95 points, chefmalta team campania secured the Junior International Trophy, leaving behind teams as Cyprus, Bulgaria, Romania and a culinary college from Moldova. Later, the team was awarded winners of the fresh margarine making competition. The latest was a fun event where all 5 teams were given the fresh ingredients to make fresh margarine and present it to the public and culinary judges. The Malta team presented the margarine on biscuits, one variety with anchovy flavour and the other with pistacchio mixed in the margarine. Both varieties went down well with judges and public, and the Malta team received the award for this event also.
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| One World Continental Culinary Challenge - Kazan, Russia 2008 |
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The Palace Hotel's Sous Chef Mark Briffa has had an exceptional start to the year, having won the latest in a string of prestigious international culinary awards.This time Mark was representing chefmalta at the One World Culinary Competition 2008 held in Kazan, the capital of the Republic of Tatarstan in the Russian Federation.
Mark Briffa won the Silver Award for cooking a 3-course meal for 6 persons in 4 hours without prior preparation.He also won the Media Award for the most interesting and well-presented dishes during the master class session of typical local cuisine
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| QOCO - Olive Oil Competition - Bari, Italy 2007 |
Chefs from the Radisson Blu Resort & Spa, Malta Golden Sands representing chefmalta,
excel in a live cooking competition in Bari
In the competition ‘Un filo d’olio nel piatto’ held in Bari,
Chefs- Albert Picco ,Chef Tournant and Andrew Vella- demi-chef de partie achieved outstanding results.
Albert and Andrew prepared starter delicacies including open lasagna with chorizo and grouper as well as sunny side up quail egg drizzled with salsa verde. The winning main course consisted of lamb cutlets stuffed with chicken liver, vanilla mash, confit of meditteranean vegetables and lamb jus lie.
At the end of the competition, Albert and Andrew were awarded for best plates and most creative menu. Doin Alfonso Iaccarini, one of the few chefs in Italy who runs a 3 Michelin star restaurant, presented the two chefs with their awards and gold medals.
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