My love for the kitchen started at a young age when I used to cook with my mother on Sunday mornings. There’s nothing like a home-cooked meal. From there, I followed my passion and joined the local culinary school in Malta, the Institute of Tourism Studies.
A year through the course, I traveled abroad to stage at a Michelin-starred restaurant, embarking on a journey to broaden my culinary experience. I believe it planted a root in me, which has developed into a deeper love for this industry. Becoming a Head Chef when I was only 26 and being recognized by the Michelin Guide 3 months after opening The Golden Fork was a massive honor.
Being a chef is undoubtedly a labor of love. It is about enjoying the dishes you are creating, researching, buying new cookbooks, and exploring with ingredients. It’s about finding the path and achieving goals. Stay focused & give serious thought to what you want to achieve, and it will provide you with a lot of satisfaction.
One of the best things about working in kitchens is seeing the happy faces of the people who like my food. It makes the long hours worthwhile.
Lastly, female head chefs are few and far between, but those women who do go on to forge a career within this male-dominated industry usually end up achieving great fame and fortune too. From my point of view, a female chef is always needed to balance the energy within a strong cooking environment. So, I really hope we acknowledge female chefs more.
