VIVANDA is a successful biennial event taking place in Malta. This is now the third edition: 18th | 21st February 2016

VIVANDA is an International culinary event focused on Euro Mediterranean gastronomical traditions, cultures and innovations.
During this culinary event hundreds of trade visitors are given the opportunity to encounter innovations in the world of food and drink.

During VIVANDA various chefs challenges are held, during which local and foreign chefs compete to win prestigious awards and accolades, all under the patronage of the World Association of Chefs Societies - WACS.

VIVANDA IN NUMBERS

> 8 fully appointed competition ready kitchens
> 60 exhibitors and suppliers to the catering industry
> 350 professional chefs
> 8000+ visitors over 4 days
> 50 hours of professional cooking competitions
> 320 Parade des Chefs fine dining dinners served

The audience present during the 4 days of the event makes VIVANDA the ideal platform in which to showcase new products related to the food industry. Exhibits can include hot and cold beverages, wines, oils, industrial kitchen equipment, fine china and other items indispensable to the working chefs.

VIVANDA allows activities and events which facilitate interaction between suppliers and consumers in the culinary market. The innovation for the next edition is the idea of expanding the event to the B2C market, with the introduction of a well-balanced mix of events, challenges, demonstrations and activities aimed at entertaining, informing and attracting visitors.

MFCC Ta’ Qali is the venue for the next VIVANDA.
The Tension Fabric Structure which hosts the venue comprises the largest venue in Malta. The venue offers 6,500sqm of seamless exhibition space, 2 adjacent halls and 3 entrance foyers. It accommodates over 13,000 persons at once and has ample parking space and easy access. The move to this venue will ensure that VIVANDA can grow to reach a larger audience.

The previous 2 editions gave us the confidence and experience to grow VIVANDA to the next level.
We intend to keep the items, listed below, and expand them:

HIGH LEVEL CULINARY COMPETITIONS

Chefs challenges in front of international judges, in a competition internationally recognized by the World Association of Chefs Societies.

TRADE EXHIBITION

VIVANDA has now established itself as the main event in the local calendar during which new products and services pertaining to the food and beverage industry are launched. During the 4 days of VIVANDA there will be ample opportunity for B2B & B2C interaction.

EDUCATIONAL TALKS | EVENTS

VIVANDA gives you the opportunity to educate and create awareness. Mini-conferences and specific seminars can be organized to discuss matters related to food hygiene and safety.

VIVANDA provides the platform for discussions and sharing of ideas between academics, professionals and practitioners.

ENTERTAINMENT

With the introduction of the new concept of B2C, a full program of entertainment and fun is intended to make the exhibition environment more interesting and attractive to the visitors.

PRODUCT LAUNCH

VIVANDA is the ideal platform for promoting and launching new products on the market. Thanks to participants composed of general food and beverage manufacturers, suppliers and importers, and the providers of services to the food and drink industry, VIVANDA has now attained the accolade of being the International Food and Drink Trade Fair in Malta.

CHEFS’ CHALLENGE

This is a competitive challenge, with the participation of the industry’s best, competing for titles awarded by the Malta Chef Society. The event provides the best culinary expertise from Europe and beyond. The attending public will have the opportunity of watching all these competitions throughout the day.

FEATURES

The Awards Night is a red carpet event organized in an exquisite setting elevating the winners to the prestigious level they deserve. Typically held the day after the close of Vivanda, this invite only event, elucidates the healthy competition amongst the leading chefs.

Interested?

Send us an email on: info@mfcc.com.mt

SCHEDULE


THURSDAY 18TH FEBRUARY 2016

08:30 – 09:30
SCA-2 WORKS IN FAT
SCA-3 WORKS IN CHOCOLATE
SCA-5 DECORATED CELEBRATION CAKE
SCA-10 FLORAL SUGARCRAFT
SCA-6 VEGETABLE AND FRUIT CARVINGS

13:00 – 14:30
SCD-1 A SHOW PLATTER OF FISH 
SCD-2 A SHOW PLATTER OF MEAT / POULTRY
SCD-7 PETITS FOURS

09:15 – 11:00
CHEF OF THE YEAR

11:30 – 13:30
SP-4 TRADITIONAL MALTESE MENU

14:00 – 14:45
SP-2 AMUSE BOUCHE

15:15 – 16:00
SP-2 AMUSE BOUCHE
JP-1 VEGETARIAN DISH 

16:30 – 17:15
JP-8 LOCAL PORK DISH

18:00 – 18:45
SP-7 ASIAN FUSION DISH
JP-8 LOCAL PORK DISH

19:15 – 20:00
SP-7 ASIAN FUSION DISH

19:15 – 20:15
PCS 02 RESTAURANT PLATED DESSERT


FRIDAY 19TH FEBRUARY 2016

08:30 – 10:00
CHY PLATTER

10:00 – 11:00
ST-1 TRAM GRAND BUFFET

08:00 – 08:45
SP-6 LOCAL PORK DISH

09:15 – 10:00
SP-6 LOCAL PORK DISH

10:30 – 12:30
PATISSIER OF THE YEAR

13:00 – 14:00
SP-1 VEGETARIAN DISH

14:30 – 15:30
SP-1 VEGETARIAN DISH

16:00 – 17:00
JP-3 MEDITERRANEAN UNDERUTILISED FISH DISH
SP-2 AMUSE BOUCHE

17:30 – 18:30
JP-3 MEDITERRANEAN UNDERUTILISED FISH DISH

19:00 – 20:00
SP-8 SPECIAL DIETARY TWO COURSE MEAL
SP-5 WARM AND COLD PLATED DESSERT


SATURDAY 20TH FEBRUARY 2016

08:30 – 10:00
JCY PLATTER
PTY PATISSIER OF THE YEAR
SCD-3 FOUR MAIN COURSE RESTAURANT PLATES
SCD-4 FOUR PLATED RESTAURANT SWEETS
SCD-8 AFTERNOON TEA CAKES
SCD-9 BANQUET DESSERT

08:00 – 08:45
JP-2 ENTRÉE DISHES

09:15 – 10:00
SP-3 – MEDITERRANEAN UNDERUTILISED FISH DISH

10:30 – 11:15
SP-3 – MEDITERRANEAN UNDERUTILISED FISH DISH

10:30 – 12:30
JPT-9 – PRACTICAL TEAM JUNIOR

11:45 – 12:30
SP-3 – MEDITERRANEAN UNDERUTILISED FISH DISH

13:00 – 13:45
SP-3 – MEDITERRANEAN UNDERUTILISED FISH DISH

13:00 – 15:00
JPT-9 – PRACTICAL TEAM JUNIOR

14:15 – 15:00
SP-3 – MEDITERRANEAN UNDERUTILISED FISH DISH

15:30 – 16:30
JP-5 – WARM OR COLD PLATED DESSERT

17:00 – 17:30
JP-6 – PASTA DISH

17:45 – 18:15
JP-6 – PASTA DISH

18:30 – 19:00
JP-6 – PASTA DISH

18:30 – 20:30
JP-4 – TRADITIONAL MALTESE MENU

19:15 – 21:00
THE ITS HOSPITALITY STUDENT COOK & SERVE TROPHY


SUNDAY 21ST FEBRUARY 2016

08:30 – 10:00
SCD-5 – BREAD
JCD-3 - FOUR MAIN COURSE RESTAURANT PLATES

09:30 – 10:30
PCS-03 – ENTREMETS/GATEAUX COMPETITION

11:00 – 13:00
ST-2 - PRACTICAL TEAM COMPETITION

13:30 – 15:30
ST-4 -THREE-COURSE – MYSTERY BOX

16:00 – 17:45
ST-3 - CHEFS GRAND PRIX

Facebook Event
https://www.facebook.com/events/732414613551970/