MINISTER FOR TOURISM INAUGURATES "LE SALON CULINAIRE INTERNATIONALE DE MALTA"

Speaking at the inauguration ceremony of the Cookery and Food Association's Salon Culinaire, Minister for Tourism Michael Refalo had words of praise for the Association and also for Malta's exponents of the culinary arts.

The Minister said that teams of Maltese chefs who took part in local and foreign competitions always managed to bring home a good haul of gold, silver and bronze medals. "I hope that someday their example is followed by some of our sports men and women and others who compete in the international arena in Malta's name", quipped Dr. Refalo.

Over the last decade the chef's profession has achieved a much higher profile than previously. This is mostly the result of improved professional standards, the greater interest and flair which the younger generation shows, and the exposure which the new breed of chefs gain in competing abroad as well as the experience which, as ITS students, chefs acquire during their international placement working in the top continental and UK hotel kitchens.

The Minister said that despite all the improvement there were a number of instances when hotels, but especially restaurants, charged fancy prices for below par fare and service.

"It is no use calling upon the Ministry and the Malta Tourism Authority to intervene this most subjective of areas. The strictest and most stringent method of control on prices and quality is not exercised by inspectors and field officers but by consumers. These should show their disapproval with their feet by keeping away. It is vanishing profits and bottom line losses that have the most convincing effect on restauranteurs and which make them improve standards and change their ways."

The Minister said that currently MTA assisted by Spanish consultants and the Health Authorities were inspecting hotel kitchens. Restaurant kitchens are next in line. Inspections are not pre-advised and while every effort was made not to disrupt operations, experience showed that the best time for inspections was during working hours.

"The Ministry, MTA and the Health Department's main thrust is towards improving upon conditions which inspectors find during their first inspection. The method is educational not punitive. However, if subsequent inspections show that owners fail to heed advice then the only lesson to be taught must come via the stick.

Where consumer health and hygiene are involved it is not the lowering a restaurant's classification the matters but the actual and immediate elimination of the health risk, if needs be through temporary or even permanent closure of an establishment."

Minister Refalo congratulated the Cookery and Food Association on launching the Cookery and Food Review. "I was present at the launch and one thing that struck me was that your first issue included an interview with a former long term president of your Association who is currently presiding over another competing association. Is there really need for two chefs associations in Malta?" asked the Minister.

"If ever you or the members of your rival's association feel that positive results can come about through our intervention, we would be happy to mediate and try to find common ground to build upon."