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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
2016 Programs!
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.
The way to contemporary Cretan Gastronomy
By Cretan Chef George Stylianoudakis
The first culinary book by one of Greece's top chefs
released at the end of July beginning of August. .
After many years creating in the art of Gastronomy and
having resided in top restaurants worldwide such as the
Plaza Athenee (Alain Ducasse), Noma (Rene Redzepi),
Quiqui Dacosta of Spain, Cretan chef George Stilianoudakis
released his first book entitled,
"THE WAY TO CONTEMPORARY CRETAN GASTRONOMY".
New Gastro-Art Show in Ibiza is Open
By The Adria Brothers'
Heart in Ibiza, the new collaboration between the world famous Adria
brothers and the equally famous Cirque du Soleil performance
group, is now open and they’re already taking bookings using
their usual ticketing style system.
A place that promises the crazy collision of music, art,
performance, dance and of course the mind bending gastronomy of
the Adria’s, Heart is set to be one of
the most exciting, albeit a little confusing, openings of the year.
OBSESSION - By Oriol Balaguer
New Publication from top Spanish Pastry Chef
The play on words within the book’s title is clear.
The author’s initials are the prefix of a word which defines
his successful career: Obsession.
The meaning of this concept that we are interested in cannot
be found in the dictionary. We understand obsession, gastronomically
speaking, as the insufferable desire some professionals experience
and encourages them to go ever further in the pursuit of excellence.
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