lies or with their workmates and expectations are high to deliver a good experience. So that’s what inspires me to do a good job and to please every guest that comes to our restaurant. Is there any particular ingredient you would associate with the festive season? For me Christmas is more than one ingredient, when I think of Christmas I associate more a variety of spices which are used around this time for example cinnamon, cloves and ginger which are used in different dishes around this time of year. What are your childhood memories of Christmas in the Vidal family kitchen? Christmas as a child was always one of my favourite times. I come from a big family so we were always a lot of aunts, uncles and cousins. All of my mum’s sisters would be cooking a feast of food. Usually the main dish was always roast turkey. My dad would always be the one who fixed a couple of cakes. He used to always make cannoli with ricotta. Not really typical Christmas but since we were living in Canada they were a bit harder to come by then in Malta so this was probably the perfect time to make some. It is still one of my favourite pastries to this day. Is there any Christmas family recipe you are still fond of? At Christmas I always used to love my dad’s cake and still enjoy it when he comes home from the confectionary with one of his cakes on Christmas. It’s the usual Maltese style cake with chocolate and vanilla custard. What are your plans for the future? My plans right now are to continue to develop different types of skills within the pastry side of the kitchen. I did my first course in Italy last October and it’s something I would like to continue doing. I am also enjoying training for next year’s World Cup in Luxembourg where I will be representing the west coast of Sweden along with my teammates in Culinary Team West of Sweden, as well as the Olympics in Germany in 2020. One day I would like to write a book as well as open my own restaurant or pastry shop.
Delicious
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