THE 2ND MALTA INTERNATIONAL CULINARY STUDENTS' COMPETITION

The 2^nd Malta International Culinary Students' Competition was held between the 6^th and the 10^thNovember, 2000 at the Institute of Tourism Studies in Malta.

Teams from Belgium, Scotland and England, as well as from Malta (ITS), participated. The practical classes were divided into nine different sections and included Knife Skills, National Dishes, Oriental Dishes, First Courses, Main Courses, Mystery Box, Flamb'�, Desserts and Practical Team Competition.

The Display Classes included Cold Canap'�s, Plated Main Course, Show Platter, Bread Selection, Pastries, Petit Fours and Centre Piece.

The Judging Panel was made up of Robert William Kendrew, Vice President of the National Cookery and Food Association, Mr. Michael Sullivan, Vice Chairman of the Cookery and Food Association and Sidney Bond from the Cookery and Food Association.

The adjudication report states that all teams showed a vast improvement in butchery and dissecting skills when compared to the competition held two years ago. The completed hot dishes overall showed an improvement both in presentation and in flavour. The event was exceptionally well co-ordinated and planned by an ad-hoc committee chaired by Mr. Lino O. Borg ably assisted by Mr. Philip Cauchi the event co-ordinator.

The evening meal competition was a huge success, bringing all the practice from the training kitchen to a real life commercial situation, and resulted in high acclaim from both customers and judges.

The behaviour and dedication of the students were a credit to their respective colleges.

 The awards were presented to the participants by the Hon. Michael Refalo, Minister for Tourism, on Friday, 10^th November,2000. The medal count for each team was as follows:-

The ITS (Malta) Team received thirteen Gold Awards, ten Silvers, sixteen Bronze and eight Certificates of Merit.

The Belgian Team received six Gold, four Silver, six Bronze and three Certificates of Merit.

The Scottish Team received five Gold, four Silver, four Bronze and one Certificate of Merit.

The British Team received two Silver, three Bronze and nine Certificates of Merit.

This year for the first time the Institute's annual cocktail competition was incorporated into the international culinary competition and included an international award section. The competition was professionally organised and included classes in Non Alcoholic Cocktails. Pre-meal Cocktails (Dry to Medium Dry) and After-meal Cocktails (Sweet).

The competition produced a high standard of entries and provided an entertaining afternoon for both spectators and judges.

This year for the first time, the organising committee introduced an Open Competition for Amateur Cooks which turned out to be a great success. Competitors from different social strata including a Bank official, a Sales Representative, a Police Officer, a Managing Director and a housewife took part. This competition offered the opportunity to people who, although not in the catering business, to compare their culinary skills and talents with fellow ‘amateurs'.

The Institute of Tourism Studies acknowledges the support given by AirMalta, the main sponsors of the event, as well as that of other sponsors who together made this bi-annual event such a huge success.