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Thank you Denise from the Palace hotel, Malta for this information and very well done the the team of Chefs at the hotel

http://www.dhr.com/hotels/the_palace_hotel_sliema.htm

The Palace wins Gold for Best in Class at Mediterranean Food & Drink Festival


The Palace Hotel team has won the Gold Award for Parade de Chefs Best in Class at the Monte Kristo Mediterranean Food & Drinks Festival 2008, an initiative of the Malta Culinary Association. Their entry involved the preparation and serving of of a three-course meal for 50 covers within 4hours of its preparation.

The Palace team was made up of Executive Chef Joseph Xuereb, Sous Chef Mark Briffa, Pastry Chef Gordon Galea, Chef de Parties, Reno Abela, Daniel Bonnici, Mark Zammit, Quenten Attard and Patrick Mula.

The Palace’s talented team in fact won a prestigious 14 gold, 4 silver and 3 bronze awards at the Mediterranean Food & Drink Festival.

This Festival attracted over 350 local entries from Malta’s leading hotels and restaurants and international teams from three continents and included Israel, Turkey, Cyprus and Azerbaijan.
Several other Gold awards were won in the Junior Practical Team with Reno Abela, Anthony Hawkins and Fredrick Pulis; for the Senior Lamb Dish by Mark Briffa; in the Junior Pasta Dish by Anthony Hawkins and by the whole team for Best Hygiene.

The Palace team went on to win Silver awards which went to Gordon Galea, for the Patissiere of the Year; to Daniel Bonnici for Senior Maltese Dish, to Kevin Castillo for Junior Fish Dish and Fredrick Pulis Junior Rice Dish.

The Malta Culinary Association said that the Mediterranean Food & Drinks Festival 2008’s aim is to create a chain of Mediterranean food festivals in which each organizing country emphasizes the healthy and unique flavours each has to offer.
Each country with its own particular gastronomic heritage and influence will help create a unique Mediterranean culinary experience which is an attraction in itself.
The participants competed and presented their individual selections which also included traditional and exotic culinary specialties, to the great enjoyment of both Maltese and foreign gourmets.

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