Reno Spiteri during the 2017 Gala dinner.

 
 
Overview
 

 

Positives


Reno Spiteri, Executive Director of the WRMC - Wines and Restaurants of Malta. Com, has been conferred with the diploma of Certified Culinary Travel Professional by the World Food Travel Association with the full designation of CCTP, as well as he has been appointed as a Certified Ambassador for Malta of the same Association - WFTA. Full courses of study as dictated and set by WFTA were taken and tests in all modules as well as in the finals were successfully passed.


Bottom Line

There is a big difference between a food critic and a restaurant reviewer.
At Wines and Restaurants of Malta. Com – the WRMC, we have gone various steps beyond just restaurant reviews. We have for the first time, introduced in the Maltese Islands the WRMC Restaurants Quality Recognition Awards, which are only conferred on the top restaurants yearly, through direct adjudication and assessments by impartial assessors. There is no other way to create a solid quality awareness within the restaurant industry as well as among the restaurant dining public.

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Posted February 27, 2015 by

 
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Reno Spiteri – Restaurant reviewer.

An exquisite passion for fine food and wine that goes well beyond just eating and drinking.

Writing about food and wine if done with a passion requires a person to be a “foodie” and a writer at the same time, and if wine reviews are added then a deep knowledge of the subject is further required. All three subjects require, study, research and patience coupled with a great tasting ability, and the ability to put knowledge and tastings (both of food and wine) on paper in an educational, informative and entertaining way. This can be hard work, believe it or not.

Food and wine, certainly one cannot exists without the other, and a knowledge and healthy taste-buds to determine what wine pairs with what food, the grape varietal, if its white, red, pr rose’, the correct temperatures, body, etc., all play a part for one to make and/or recommend a good choice.

There is a big difference between a food critic and a restaurant reviewer.

A food critic’s job is to look for flaws in any dish that is presented to him. It’s all about what is on the plate.

A Restaurant Reviewer’s function, and that is the way that we define it, is to look for every aspect within a restaurant:

Ambience; cleanliness of the premises; management attitude and efficiency; staff deportment; atmosphere of the place; and we have not come to the cuisine as yet, all have to be assessed thoroughly and knowledgeably. Then we come with the quality of the cuisine; the freshness and goodness of the ingredients; the preparation and the presentation.  The wine list, choices and mark-up and how well the wine list is harmonised with the food menu. Finally the value for money in accordance with the concept, category, and genre of the restaurant. All these factors are taken into consideration by a Restaurant Reviewer.

At Wines and Restaurants of Malta. Com – the WRMC, we have gone various steps beyond just restaurant reviews. We have for the first time, introduced in the Maltese Islands the WRMC Restaurants Quality Recognition Awards, which are only conferred on the top restaurants yearly, through direct adjudication and assessments by impartial assessors. There is no other way to create a solid quality awareness within the restaurant industry as well as among the restaurant dining public.

 

 


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