Investing in Maltese Culinary Heritage through Education & Training

The Malta Chefs Society has been involved in the development of education programmes since its inception. Education is a very strong element of its mission statement.

The Malta Chefs Society assists in the development of Chefs by offering them the opportunity to attend international meetings and exhibitions, and also to represent Malta and its culinary culture abroad as has been the case at the United Nations in Austria and in Beijing, China. Both events had the aim to attract tourists through showcasing the Maltese Culinary Culture where traditional Maltese food was prepared and enjoyed by the people present.

In order to be able to prepare food in other countries, where the product might vary or might be non-existent, research had to be made into the production of these products, like for example irkotta and ħobż Malti which were needed at the China event on a daily basis.

The Malta Chefs Society had worked towards the development of the World Association of Chefs Society Educational Programmes for many years and had contributed through its representative, towards many of the levels available today.

The MCS sought to have its own educational programme with the aim to further develop established Chefs in areas of study which are at a higher level, taught to seasoned Chefs who already worked in kitchens and reached managerial positions.

The development of the Master Chef Higher Diploma, now offered at the Institute of Tourism Studies (its.edu. mt/prospectus), aimed to sustain the culinary education and give an opportunity to Chefs who wished to learn more about subjects which enrich their career and facilitates their drive to research food and its origin, lead and mentor staff, manage an operation in line with international and EU standards, ensure compliance with EU regulations within food safety management, evaluate a variety of local and international social and cultural related practices related to food and become conscience of food sustainability at source with the ability to change eating habits.

The Master Chef Higher Diploma has been a great success due to its design and flexibility. Most graduates have indicated that the programme gave them the tools required to become stronger leaders and can now better understand the forces and the dynamics which hold together the culinary industry.

Another skill that they acquired is to research anything and everything which is the basis for development and innovation. To know about the past is the key to a better future, making adjustments to accommodate the current needs. This has been one of the key elements of innovation in how the Master Chefs manifested their expertise in their roles.

Although the title Master Chef has been abused by many, the Master Chef Higher Diploma graduates have studied, gone through rigorous training and researched their favourite subject which was presented in a long essay. The Malta Chefs Society is proud to have been part of this development and is in constant dialogue with entities to develop further education for Chefs with the scope to enrich the Maltese Culinary Heritage and place centre stage the Maltese produce.







Dr Paulino Schembri D. Prof, MSc. (UCLan) is a food safety management systems consultant specialising in HACCP, working for the local industry. He is a lecturer at the University of Malta, University of Central Lancashire and Coordinator of the Master Chefs Diploma at the Institute of Tourism Studies.







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