The Mediterranean Culinary Academy is the first educational establishment of its kind anywhere in the region and will be the first product-driven food academy in the world. While focused on giving its students the technical abilities to excel in any culinary role, it is intrinsically committed to developing Mediterranean cuisine in particular, as well as leading the way with regards to sustainable agricultural practices.
Based in Malta, the Academy revolves around a unique set of contemporary values that places the food cycle at the core of everything it teaches. Their acquired skills will stand them in good stead to work in any international kitchen, while this unique expertise will set them apart in a world that critically needs to become ever-more globally aware and ecologically proactive.
It is these MCA attendees that will be the culinary leaders of tomorrow. The Mediterranean Culinary Academy places sustainable products are the very centre of everything it does.
With this in mind, the organisation held its first pop-up dining event, Pollen, in March 2017. Its first courses were launched in December 2017, with the doors to its new premises on Sapper Street in Valletta opening to the public in January 2018. Plans are also in place to launch the Academy’s first sustainable product range early in 2018.
The academy’s primary goal is to be a cathedral of professionalism. This will be achieved by promoting a meritocratic and fair system both with staff and students, as well as providing an earnest environment for personal professional development.
A dynamic syllabus, which encourages and promotes research into the science of culinary arts, while also encouraging staff and students to understand the human story of nourishment.
The food system's effects on the planet will be a focal point of the academy, because the generations that follow have as much a right to a healthy planet as the generations of today.
- Chef Instructors
Stephen La Rosa
Having graduated with Honours from the Culinary Institute of America, Stephen was recruited by top Michelin starred dining establishments Per Se in New York, Quince in San Francisco and Hélène Darroze at The Connaught in London. 2017 saw his return to Malta to take on...
Michael is a culinary scientist, and his role sits at the intersection between food science and the culinary arts. After completing his undergraduate degree at the Culinary Institute of America, he moved to San Francisco, where he cooked at L’Atelier Crenn. He was...
Alison Azzopardi moved to Switzerland from Malta in 2000, and it was there that her interest in cooking developed. After a two year course at ITS locally, she spent seven years working at the Sofitel West Sussex under the guidance of head chef David Woods. In 2011,...
Keith Abela’s interest in catering began at a young age, when he spent a lot of time in the restaurant kitchen ran by his grandfather. However, his real love of food comes from his father, as the two spent plenty of time on the family farm – rearing animals,...