Tasteful tradition
A year ago chef-patron Jean Pierre Dingli, 29, opened Barbajean, a restaurant in Dingli. He talks about his love for food, inspired by tradition and local ingredients, and tells us how he strives to transmit that passion through the dishes he creates and by ensuring that attention is given to every detail… from dishes to decor. When did your passion for food start? I always took interest in any dish my mum or grandma created at home. As a family we always stayed home and cooked for the most special occasions. We take it quite seriously, we print menus also for home. Our best memories as a family always include sharing food. So I grew up eating good food and got “offended” when, as a kid, I was presented with a kids’ menu in a restaurant. I always wanted to try different flavours and textures. For me food is life and I have always believed that, when you cook, you either do it with passion or not at all. When did you know you wanted to become a chef? I recently found an essay I had written when I was just 7 years old about wanting to become a chef. As I grew older I started working in restaurants while I completed my course at ITS Malta. Following work in London, I spent time...