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Thuries Gastronomie Magazine: September 2016
No.1 Gastronomic Magazine in the world
Collaboration of Cucina.gr with the greatest gastronomy magazine in the world, the French
The magazine 'Thuries Gastronomie' publishes since many years, each month, the most modern developments in gastronomy worldwide.
Through this magazine you have the chance to be informed about the last trends on new dishes, foods and sweets, about modern dishes set-up, wine etiquettes, interviews of big French Chef, exhibitions and competitions that take place each year in Europe, and much more.
New Concepts, Techniques and Modern Pastry Creations
6 - 7 December 2016. Master Class by Spanish Pastry Chef Ramon Morato
Ramon Morato, the Spanish Pastry Chef from Barcelona, will visit Athens on 6th and
7th December 2016, to demonstrate a unique Master class
for professionals, in which he will show step by step all
the latest creations, with modern combinations and the use of new techniques.
During the master class, participants, will have the chance to taste for the first time, in an exclusive, some of the creations from the new book of Ramon Morato, which will be released in December 2016.
Le Cordon Bleu Paris
A new campus for summer 2016
Le Cordon Bleu, the world's leading network of Culinary Arts and Hotel
Management institutes, opened its new Paris school on June 22, 2016.
Overlooking the Seine river and the Statue of Liberty, Le Cordon Bleu sits alongside Beaugrenelle shopping centre, near the Eiffel Tower.
With an ever increasing demand for training programmes in the Culinary Arts and wine, hotel and restaurant management, Le Cordon Bleu will welcome more than 1000 students every year.
Gastronomy Essentials - Press Release
Ecole Ritz Escoffier Paris. Tradition Meets Evolution
After three years of renovation and just a few weeks before
Ritz Paris reopens in 5th of June, Christophe Messina,
Pastry Chef at Ecole Ritz Escoffier, visited
Athens for a unique pastry demonstration.
The first official reappearance of Ritz Paris and Ecole Ritz Escoffier worldwide, included a two-day seminar for Greek Pastry Chefs, which took place successfully on 10th and 11th of May, at Odos Kassandras venue, Votanikos area, in Athens/Greece.
Alain Ducasse Education International Programs
Intensive Culinary/Pastry Arts & Wine Programs for Professionals and Beginners
Study in France and receive the most prolific culinary hands-on training in the world at Alain Ducasse Educations.
Alain Ducasse Education programs cover fundamental technical skills, in-depth knowledge in products, seasonal availability, nutritional value, health and safety aspects, appropriate preparation methods, and applicable technologies.