Professional Culinary & Pastry Training

Chefs Club Greece - 2009

Seminars - Greece

With great success was completed the circle of seminars entitled "PROFESSIONAL CULINARY & PASTRY TRAINING ATHENS/GREECE "09", organized for the first time in our country by the "Hellenic Chef's Association" in collaboration with Mr. Haris Charalambidis, official representative of international Culinary and Pastry Schools in Greece.

The five (5) topic seminars of High Gastronomy, which lasted for three days, were realized during the time period October - December 2009, at the premises of the "Hellenic Gastronomy Center", and aimed at training Chefs and Pastry-cooks upon New Techniques, Set-up of Modern Dishes and Desserts, Buffet and Cold Kitchen Techniques.

The first topic

ended on 25, 26 and 27 October 2009 with the seminar of "Cold Kitchen" by the Thai chef BOONCHUAY PANPRAPA and his assistant Mr. Dimitris Vogiatzopoulos.

The two chefs presented innovative decoration (picks) for buffet with fruits and vegetables, preparation of cold kitchen (terrines) and impressive creations from ice!

The second topic

was realized by the Spanish chef ALAIN DEVAHIVE TOLOSA, who is a member of the research team of the renowned chef FERRAN ADRIA, and has worked for many years at the Νο. 1 restaurant in the world, "EL BULLI" in Spain.

The Spanish chef presented "Techniques of Molecular Kitchen" for three days on 2, 3 and 4 November 2009, causing the enthusiasm of all participants.

The third topic

was particularly important for all, organizers and participants, as the Seminar entitled "High Pastry Techniques" had been initially scheduled to be presented by the Top Pastry Cook GILLES SIMON DELIYANNI.

Unfortunately, Gilles passed away, one week prior to the completion of the seminar, and thus his students Platinos Georgios, Chronopoulos Dimitris, Triantafullos Christos and Zissopoulos Zissis, assumed the responsibility to complete in the memory of their master the last work of Gilles designed to the last detail, with a really great success.

The three days, 16, 17 and 18 November 2009, included Individual Dessert, Cakes, Swiss rolls and their decoration, while at the last day were presented Caramel techniques in which all participants had the chance to work and make beautiful preparations, forming a completed topic made by caramel.

In the fourth topic

we had the honor to welcome the French Chef Christophe Larrat, from the team of the most "Star-Prized" (23 Michelin stars in total, out of all his restaurants all around the world) Chef Alain Ducasse.

Chef Larrat, Executive Chef, in the courses of professional training of "Alain Ducasse Formation", realized a three-day seminar on 24, 25 & 26 November 2009, entitled "Restaurant Trilogy", presenting dishes from 3 restaurants of Alain Ducasse , SPOON / Paris, LOUIS XV (3*** Michelin) / Monaco, and PLAZA ATHENEE (3*** Michelin) / Paris.

This Seminar also had a very big success and it should be noted that other Chefs from other countries who wanted to attend it, had expressed their will to participate, but unfortunately they did not make it due to completeness of participation by Greek professionals.

In the last topic

the world known school, LE CORDON BLEU, was honored, with the contribution of the French Patrick Terrien, who during three days, from December 1st to December 3rd 2009, presented a marvelous seminar entitled "Christmas Buffet with Finger food".

It included a great variety of recipes, with splendid techniques and many new flavor combinations, giving to participants the chance to experience unique culinary experiences!

Thus, was concluded with great success, the "PROFESSIONAL CULINARY & PASTRY TRAINING ATHENS/GREECE "09", since it became famous among professionals, due to the high level of culinary and pastry techniques and recipes presented, as well as to the great, well-known individuals who visited Greece, aiming at training on High Gastronomy.