CHEFMALTA junior culinary team, has just returned home with a load of medals and trophies, from the 3rd edition of the Trofeo Stefano Bianconi that took place in Citta di Castello, in the Umbria region, next to Perugia.
The team was managed by Westin Sous Chef Gordon Amato, who was very glad with the results and the effort done by the team, over the last few weeks. The team was competing in four different categories, the hot kitchen, cold kitchen, cold festive platters, and cold plated desserts.
The Westin Team made up of six chefs won 5 over all best in class trophies, 7 gold and 1 silver medal. The participants where the following, Gordon Amato, team manager and Reuben Vella, Dion Gauci, Horace Micallef, Lara Buhagiar and Mark Muscat
Horace Micallef - pastry chef, won the gold medal in the plated sweet category and the runner-up best in class trophy. Miss Lara Buhagiar, achieved a silver medal in the cold plated sweet category, just one point short of the gold medal.
Gordon Amato, the team manager of chefmalta, was rewarded with a gold medal and runner-up trophy for the festive platter category, while Mark D. Muscat, Dion Borg, and Roberta Bartolo were rewarded with one gold medal each for their cold plated main course category, and Ms Bartolo also received the second runner up trophy in the best in class category.
Last but not least Reuben Vella was awarded the gold medal and runner-up trophy in the best in class for his live cooking of a main course dish.
“Surely this was another successful culinary challenge trip for chefmalta team, which had similar results in the recent competitions in Italy and Romania. The success of these young talented chefs, with the dedicated guidance of our team manger, Mr. Amato, is only a positive feeling that gives chefmalta the strength to continue with its mission, to give the opportunity, to all chefs who wish to develop his or her skills in the culinary world” Mr. Joseph Vella, founder of chefmalta, insisted.” We look forward to plan another culinary experience, in the near future.”
The aim for this event was to raise funds for a day centre for children with Down syndrome, in Citta di Castello, and the presence of these kids in a culinary workshop, made us feel proud that we were there for a great cause. The Maltese chefs enjoyed a three day trip in the beautiful Umbria, with visits to Historical places, The Perugina Chocolate, School, Museum and factory. Later the team moved to Toscana, precisely Siena, for an afternoon at leisure and later to Assisi for a tranquil ending to this amazing experience.
The Westin Dragonara Resort congratulates the kitchen brigade for their achievements in Umbria and for their commitment and dedication in their culinary skills.