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Chef of the Month - March 2019

Chef of the Month - March 2019

As a global culinary apparel brand, we dress the most talented Chefs across the world.  Each month Chef Works features a different Chef with their answers to our Culinary Questions.  

This month we meet Chef Matthew Azzopardi. Executive Chef at Urban Valley 4**** Resort.

From when it all started?

It all started 11 years ago when I decided to start studying at ITS since I always felt that cooking is what I want to do in my life

Who was your greatest cooking inspiration?

My grandmother of 85 years old is my greatest cooking inspiration, and she still put all her love in the food that she's cooking. She does not use any sous vide, but still, she uses the ''spiritira tal petrolju'' and the ''borma forn'' for her slow and low cooking.  I still remember when she used to kill her own chickens and save the blood, refrigerate it and fries it with garlic. Strange food for a kid but I used to love it.

What is your favorite cooking dish?

There is no favorite cooking dish perse, but I love doing things from scratch, like drying of meat for charcuterie, pasta, bread, jams, obviously when possible! 

What do you enjoy doing most when you're outside the kitchen?

Apart from in my free time, I love to cook when at home, and of course I do enjoy a good movie.

Weirdest food you ever ate?

Maybe the chicken blood my grandma used to cook or the breaded lamb testicles.  I am not sure which one is the weirdest,  I let you decide.

Your favorite cookbook?

The complete nose to tail, a kind of British cooking by Fergus Henderson and Justin Piers Gellatly.

Favorite Chef Works Item?

Lyss V-series chef coat is so light, I enjoy wearing it and to accompany this chef jacket I wear the Rock Ford chef bib apron. It's so cool.

Your biggest achievement?

My biggest achievement was when I had been given the opportunity to become an Executive chef of a newly opened 4**** Hotel at the age of 26, nonetheless, I am still learning every day of my life.

Your all-time best Culinary tip?

Never take anything for granted, take pride even in the smallest and easiest thing you do in the kitchen.  Anyone can fry an egg but doing it with love an pride, one can notice the difference.

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