When the Maltese go out for dinner, they still look for quantity rather than quality, according to chef Lino Schembri.

They opt for buffets rather than à la carte

“The food culture here still gives value to quantity. It’s obvious in the way we order food: the Maltese tend to opt for buffets rather than à la carte – which is where the chef’s skills can be appreciated the most,” he added.

Mr Schembri is a senior member of the Malta Chefs Society and recently helped judge the IKA Culinary Olympics in Erfurt, Germany, held between October 6 and 9.

Malta came 24th out of 53 countries and was awarded two bronze medals.

According to him, the chefs’ culinary skills shone best in what is known as the Restaurant of Nations, where six Maltese cooks prepared a three-course meal for 110 people.

Chef Noel Azzopardi, who formed part of Malta’s team, admitted that, although it was challenging to invest the same energy in all 110 plates, it was his favourite part of the competition.

“In Malta, chefs are sometimes constrained by clients’ demands, which remains one for quantity rather than quality. But a chef feels more responsible when entrusted with à la carte dishes,” the 24-year-old said.

Mr Schembri agreed, adding that Malta still had to learn that “what we eat becomes part of us and we should therefore go for quality”.

Mr Schembri, who is also a food safety lecturer at the University of Malta, was the country’s first chef to sit on the 100-strong international judging panel.

The Maltese national team, made up of 10 people, was judged on the presentation and composition of a four-by-three-metre buffet table and its performance in the Restaurant of Nations.

For this event, the menu included a pan-seared Mediterranean grouper starter with garlic prawn and herb salad and a slow cooked fillet of pork with pancetta-wrapped rabbit and goat cheese for the main.

The menu was topped off with strawberry mousse served with a fig crumble and nougat ice-cream.

www.maltachefssociety.org