The twelve courses of Christmas

Having worked 25 years in the catering business, first for 10 years as a hotel chef and now managing his own restaurant il-Mithna, at Melliha, Sandro thinks nothing of working on a day that many are accustomed to spending with family and friends.

Despite being “just another day at the office,” Christmas service tends to be intense. “Since its Christmas lunch, client expectations are naturally higher. Everyone wants the day to be special.” For Sandro, Christmas day starts at 6:30 am when he is busy putting the final touches to preparations that would have started weeks in advance.

“The headache is a logistical one,” Sandro says. Sorting out floor-plans, securing and preparing ingredients, selecting and finalising menus, assigning and prepping staff – “it is more about organisation than anything else,” Sandro says.

“The hard part is getting out of bed and coming to work in the morning,” he smiles, “but once that is out of the way, we forget about everything else and enjoy it. Even the clients treat you differently on Christmas day - everyone is nicer.”

The Christmas cheer makes itself felt in the kitchen too, Sandro says. “The atmosphere among the staff is very different. We’re a little family of our own, so we have a little Christmas breakfast together the morning before the lunch and afterwards, we relax and sit down to a meal with wine.”

But the yearly burden is beginning to wear thin, he says. “Before, he never used to mind as much, but over the last five years, its becoming harder and harder.” He explains how, each year, tearing himself away from his wife and two boys becomes ever-more difficult.

Once the satisfied diners start making their way home, Sandro is off to a family gathering to make up for lost time. “I always make it a point not to work on Christmas evening and on Boxing day – it is time I dedicate to my family,” he says resolutely.

He explains how the moment the last main course leaves the kitchen; he relaxes and looks forward to spending time with the family. “Boxing day is my Christmas. We always have the wife’s family over for lunch, and the kids have their second Christmas.”

Asked what culinary wonders he is expected to serve up for his loved ones, Sandro says that when it comes to Christmas cooking, he plans to take the back seat. His wife, “the best chef in the world,” will be taking charge, he says – undoubtedly giving him a much-deserved break away from the kitchen.

He explains that normally, the family prefers to enjoy a variety of snacks and tapas, rather than a full-blown meal. “We just eat and drink all afternoon.”

The very next day however, Sandro is back to work. “Christmas day is only our halfway mark,” he explains, as the race is back on to handle the rush that falls between Christmas and the new year– six days packed with office functions, dinners, and all sorts of events. “Only after the New Year can we put up our feet and actually breathe.”