___________________________________________________________________________________________

It all started here.... the competition ‘Un filo d’olio nel piatto’ held in Bari, Albert Picco and Andrew Vella, were sent by chefmalta to participate in the QOCO olive oil competition , in Bari, Italy. Albert and Andrew prepared a two course meal , using to great effect MALTESE Olive Oil.The winning MALTESE dishes, were awarded prizes as best plates and most creative menu. This was the first ever participation  for chefmalta, in an international competition and also its first success.

 

 

___________________________________________________________________________________________

 

In 2008, just after one year that chefmalta was set up, Chefmalta was invited to participate in the ONE WORLD culnary competition, in Kazan, Russia. Chefmalta Director,Mr. Joseph Vella selected Mr. Mark Briffa, to represent Malta and Europe in this contest. Chefmalta won Best Overall Silver Medal, and 1st Prize for the Media Award, for the well presented Mediterranean Cuisine Masterclass.

 

 

 

 

 

__________________________________________________________________________________________

 

The CHEFMALTA first team was formed, to welcome invitations from European Associations and Organisers, to participate in high level events, and put young, enthusiastic Maltese chefs on the map of culinary competitions abroad. This is the picture of the first ever chefmalta team, with Mr. Gordon Amato (2nd from right) as team manager. Mr. Amato still holds this position with pride and honour. The members of this team were, Noel Azzopardi, Matthew Schembri and John Paul Zerafa. 

 

 

 

___________________________________________________________________________________________

 

It was time for the real first test for CHEFMALTA's first team. The team travelled to Constanta, in Romania, to participate in the European Junior Chefs Championships. The competition was tough, competing against strong and talented teams like Norway, Sweden, Holland, Cyprus, Greece and Bulgaria together with many Romanian Junior Chefs Teams. The CHEFMALTA team tasted success immediately, winning the trophy in the buffet section and also in the hot practical kitchen. 

 

 

___________________________________________________________________________________________

 

The team continued to grow, and one year later, CHEFMALTA was invited to participate in the first COSTA VIOLA TROPHY, which was held in Reggio Calabria. A strong team of 17 young chefs travelled to compete for the first time in their career, under the guidance of CHEFMALTA managers and coaches. The success was enormous, with the team winning 6 out of 8 categories in this competition.

 

 

 

___________________________________________________________________________________________

 

It was time to participate in a specialised a pastry competition, and a team of young promising pastry chefs was selected to participate in a student competition, in Sicily. thius was a very interesting event which showcased the skills of our young pastry enthusiasts, who performed brilliantly, under pressure, and came out victorious in this event.

 

 

 

 

 

___________________________________________________________________________________________

 

The team returned to Calabria to defend the Champions title, acquired in this competition the previous year. A fresh team, full of skilled young chefs, battled their way in fierce competition against teams from all over Italy. The CHEFMALTA team won the best overall team, once again, excelling in the Pastry and Larder section. The success story continues with every trip.

 

 

 

 

___________________________________________________________________________________________

 

The team continued touring Europe, gaining more experience, and this time in Italy, at ULIVETO PRINCIPESSA. This was a large scale event organised in conjunction with the Catering Colleges Department in Milano, that saw some 24 colleges participate in this event. The result for CHEFMALTA was a 3rd overall placing. This was an axcellent result for CHEFMALTA team, composed of ITS students, who gained such a great experience in their career.

 

 

 

 

___________________________________________________________________________________________

 

CHEFMALTA returned to Romania, to defend its title at the Junior European Culinary Championships, and welcomed Mr.Keith Cassar, as a new TEAM COACH, assisting Mr.Gordon Amato, as team manager. This formula worked its magic, putting the CHEFMALTA teams on the podium with GOLD and SILVER medals. Both teams performed to the highest standards and were awarded the much deserved first and second place in this event.

 

 

 

___________________________________________________________________________________________

 

On this occasion the team was invited to PERUGIA, Italy, where a very interesting contest was taking place. THE STEFANO BIANCONI TROPHY is a unique event, not only for its huge participation of competitors from all over Italy, but also, the event has a philantropic purpose, to raise money for an institute that assists children with downsyndrome. CHEFMALTA returns very willingly every year to participate and to help in this event. Once again the CHEFMALTA team was very successful in this event.

 

 

 

 

___________________________________________________________________________________________

 

Back for the poker in Calabria, this time in ALTOMONTE, a fantastic medieval town, that hosted a large scale event. The silverware was nearly too much to handle for our chefs in all sections. The Pastry, Larder, and Hot Practical kitchen sections were all successful. This was surely one of the best results achieved by the CHEFMALTA team.

 

 

 

___________________________________________________________________________________________

 

It was time to travel to Bucharest, In Romania, to participate at the Individual Junior European Chefs Championships, and Matthew Schembri, was chosen to represent Malta, mentored by the CHEFMALTA coaches. Mr. Schembri performed to his usual best, and won the championship trophy, in a two day challenge between 20 competitors from all around Europe.

 

 

 

___________________________________________________________________________________________

 

A new year, a new success. 2014 started off brilliantly for CHEFMALTA team, as it travelled to NAPOLI, for the first ever CAMPANIA CULINARY CHAMPIONSHIPS. A fresh team, bursting with talent, saw a new era for CHEFMALTA team, with leading chefs and pastry chef on the island, forming part of the team, and winning best Pastry category, Practical Kitchen Section and Larder Section.

 

 

___________________________________________________________________________________________

 

In April 2014, a new joint venture with ITS was launched, with the organisation led buy Mr.Albert Picco, from ITS, cooperating with CHEFMALTA to participate in a culinary competition. The Mediterranean Culinary Cup, held in Turkey, will be remembered for long in CHEFMALTA team history, for the huge success that the team had. A team of 13 chefs led by Mr.Gordon Amato and Mr.Keith Cassar cleaned up the trophy table by winning the BEST CHEF AWARD by Luke Borg, BEST COLLEGE AWARD won by the ITS teams,trained by Mr.Keith Cassar, and BEST PASTRY AWARD won by Jesmond Borg.

 

 

___________________________________________________________________________________________

 

October 2014, the chefmalta culinary team was invited once again to Turkey, this time in Bursa, for the first Mediterranean Culinary CUP, in this region. A team of seven chefs swept away 5 gold medals and 3 silver medals, in the individual hot kitchen, and 1st place in the Culinary Master Grand Prix - Mystery box.

 

 

 

 

 

___________________________________________________________________________________________

 

MARCH 2015. Chefmalta's young team partecipated in the Scottish Culinary Championships, in Glasgow, Scotland. Team manager Gordon Amato won the SILVER MEDAL, with his 4 plated main courses entry, Ryan Vella achieved 2 BRONZE MEDALS in his Innovative Pasta DIsh, and Duck Dish, Casey Fenech achieved a BRONZE MEDAL, in his Innovative Pasta entry, whilst Max Brincat and George Attard receved a certificate of MERITfor their practical entries. This was without doubt, a great experience for the CHEFMALTA team, when considering the young age of the competitors representing CHEFMALTA, and the high level of competition that took place during these two days.

 

Once again well done to all, and keep it up. Until the next Culinary Trip!!! Hurray

 

__________________________________________________________________________________________

 

March 2016. Chefmalta Culinary Team has once again impressed with the good amount of awards won at the 5th edition of Terra del Sud competition, that took place between Monday 21st and Tuesday 22nd March 2016, in Caltanisetta, Sicily. The team won in all categories, including, hot practical kitchen, hot practical pastry, cold kitchen, cold pastry, cake design, and junior team competiiton. With a total of 9 awards in the senior category, consisting of 4 gold medals, 3 silver medals, and 2 bronze medals, and 2 gold medals with champions trophy and 2 special judges awards in the junior teams category, the team came home happy after 2 days of competing against chefs from all over Italy in the senior category, and 24 teams in the Junior category. The team was accompanied by team manager Gordon Amato, and chefmalta director Joseph Vella. Well done to all the team for this excellent performance.

 

 

The Story of CHEFMALTA CULINARY TEAM through the years

© 2016 created by: