Mediter­ranean Culi­nary Academy launches au­tumn pro­gramme of cour­ses and work­shops

The Malta Independent on Sunday - - LIFESTYLE & CULTURE - Those in­ter­ested in ap­ply­ing for one or more of these work­shops, can do so on www.mca­malta.com or by send­ing the MCA team a mes­sage on Face­book

The Mediter­ranean Culi­nary Academy (MCA) has just an­nounced its new pro­gramme of cour­ses and work­shops, which are set to start next month. The vast range of tech­niques, dishes and cuisines tack­led bear tes­ta­ment to the en­tity’s ethos.

“As the first ed­u­ca­tional es­tab­lish­ment of its kind, the MCA is con­tin­u­ously look­ing at new ways to get peo­ple to learn more about the food they eat, how to cook dishes that use lo­cal and sus­tain­ablysourced in­gre­di­ents, and the prac­tices that go into cre­at­ing some of those in­gre­di­ents,” ex­plains Robert Pace, the Chief Op­er­a­tions Of­fi­cer at the MCA.

The pro­gramme in­cludes four four-les­son cour­ses that give par­tic­i­pants a bet­ter un­der­stand­ing of the re­gional cuisines of coastal France and Spain, Italy and the Maghreb and Arab Le­vant, re­spec­tively. These are com­ple­mented by one-off work­shops in culi­nary ba­sics (choux pas­try, sum­mer pan roast­ing, risotto, and lam­puki), as well as pasta-mak­ing work­shops on how to make tortellini or tra­di­tional Mal­tese ravi­oli.

The pro­gramme is head­lined by the Cook­ing and Cul­ture in Val­letta work­shop, which delves into how Mal­tese cui­sine evolved through the coun­try’s geo­graph­i­cal lo­ca­tion and the re­la­tion­ship the is­land has with her neigh­bours. Per­fect for both lo­cals and tourists, the work­shop also gives par­tic­i­pants a taste of wine made from an en­demic va­ri­ety of grapes.

“All our cour­ses and work­shops are given by our team of chefs, with some also fea­tur­ing ex­perts and prac­ti­tion­ers,” Mr Pace con­tin­ues. “The aim, ul­ti­mately, is to in­ject the joy back into cook­ing and eat­ing, and to show how fol­low­ing the nat­u­ral, sea­sonal food cy­cle does not limit us but rather ex­pands our pos­si­bil­i­ties.

“In fact, these cour­ses are ideal for any­one who has to wear the chef’s hat at home or who would like to di­ver­sify or ex­pand their col­lec­tion of recipes,” he adds.

With the four-les­son cour­ses com­menc­ing at var­i­ous in­ter­vals be­tween the be­gin­ning of Oc­to­ber and mid-Novem­ber, and work­shop dates to be an­nounced soon, there is a lot to look for­ward to for both gourmets and those sim­ply look­ing to bet­ter their culi­nary un­der­stand­ing or skills.

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