Welcome to Cucina.gr

Alain Ducasse Education. 10-12 Febr. 2015

New Trends: Modern Finger Food - Street Food

Alain Ducasse Education. 10-12 Febr. 2015

A 3day training program from Alain Ducasse Education of the most well known Chef Alain Ducasse, will take place in Athens for Chefs & cooks on 10-12 February 2015.

Program is concentrated in the new wave globally today which is Street Food, presented under the philosophy and techniques of the French Chef.

Modern Vegetarian Cuisine. 24-25 Febr. 2015

Gastronomy Essentials Training. Inspire Your Passion.

Modern Vegetarian Cuisine. 24-25 Febr. 2015

EDDIE SHEPHERD

Eddie Shepherd is an award winning modern vegetarian chef, cookbook author and development chef.

At the forefront of modern vegetarian cuisine, Eddie, takes inspiration from nature and uses innovative techniques to create exciting, unique food.

In 2009 Eddie won 'Cordon-verts' 'Chef of the future' competition with his unique cooking.

He is known as one of the best vegetarian chefs in the UK !

All About Chocolate - 3-day "High-level" Training

By Pastry Chef Dimitris Chronopoulos at 3rd Premier Gastronomy Festival

All About Chocolate -  3-day

26-28 NOVEMBER 2014

PASTRY CHEF DIMITRIS CHRONOPOULOS

"GASTRONOMY ESSENTIALS TRAINING"

B' SEMESTER 2014

Gastronomy Essentials Ltd. and Premier Luxury Mountain Resort Hotel in Bansko, Bulgaria, organize a 3-day "High-level" training for professional Pastry Chefs, Pastry Shop Owners and Chefs on 26-28 November 2014 with theme: "ALL ABOUT CHOCOLATE".

Le Cordon Bleu - 3-day "High-level" training

WARM & COLD BUFFET FOR LUXURY & RESORT HOTELS

Le Cordon Bleu - 3-day

19-21 NOVEMBER 2014

EXECUTIVE CHEF REGINALD IOOS

"GASTRONOMY ESSENTIALS TRAINING"

B' SEMESTER 2014

Le Cordon Bleu London, will demonstrate a 3-day "High-level" training for professional Chefs, cooks and F&B Managers, within November (19-21/11), with theme: "WARM & COLD BUFFET FOR LUXURY & RESORT HOTELS".

Evolution - Pastry Chef Jordi Puigvert

Modern Techniques on Pastry and Bakery for high volume production

Evolution - Pastry Chef Jordi Puigvert

Spanish Pastry Chef Jordi Puigvert will present a unique Training Program on "Modern Techniques on Pastry, Confectionery and Bakery for high volume production" in 18 & 19 March, in Athens.

The training program will focus on New Modern, quick and easy techniques, giving longer shelf life to the final product and better textures.