Seminars
Gastronomy Essentials Training - Inspire Your Passion
Three Unique High Gastronomy Seminars
Seminars - High Gastronomy
The "Gastronomy Essentials Training" courses in haute gastronomie held in November in Limassol have once again highlighted
the importance of on-going training and information for tourism and catering professionals.
Responding to the needs of professional chefs and cooks, Gastronomy Essentials Ltd. and Mr. Haris Haralambidis provided
them with a further opportunity to follow three unique, top quality and superbly organised gastronomy seminars.
Τhe Gastronomy Essentials Training kicked off on 15th and 16th November with the seminar on "Cold Buffet Decoration" presented by the renowned Chef Garde Manger & Artist
Mr Boonchuay Panprapa. Over the two days the Thai chef impressed participants, unveiling the "secrets" of carving.
Fruit and vegetable carving, which is even taught in schools, is a traditional art form in Thailand, finding its roots in the Kingdom of Siam.
For Thais, a dish must be attractively presented besides having taste and aroma. Thus fruits such as melons or watermelons and vegetables like carrots and pumpkins are
transformed into works of art in the hands of Thai Chefs.
Chef Boonchuay Panprapa believes that the art of carving stems from an innate artistry and deep respect for beauty and decoration, whilst at the same time requiring years of study
and practice. This is precisely what he teaches participants in his seminars.
For several years the Greek chef Dimitris Voyiatsopolos has worked with and assisted him.
Some days later Yiannis Baxevanis and Michalis Dounetas, two of the leading exponents of Modern Greek cuisine, arrived in Cyprus to present the seminar on
"Creative Greek Cookery". From 21st to 24th November, the two renowned Greek chefs shared their culinary knowledge and experience, transforming the legacy of
gastronomic tradition into modern gourmet creations.
Over the first two days, chef Michalis Dounetas presented a unique fusion programme of recipes from Greek-Mediterranean cuisine, "marrying" the tastes and aromas
of disparate ingredients and using modern techniques and equipment.
The 4-day seminar was completed on 23rd and 24th November by chef Yiannis Baxevanis. His programme inspired gastronomic creations drawing on the wealth of wild greens
and traditional Greek recipes.
Both chefs, who were cooking together in the same kitchen for the first time, instilled participants with their shared philosophy for Greek cuisine,
which boils down to the outstanding quality of raw materials and promoting the wealth of local produce.
With the backing of creative chefs they believe that this can lead to the international recognition of Greek gastronomy.
In the third and final seminar, the Spanish Chef Alain Devahive Tolosa on his second visit to Cyprus, presented from November 29th to December 1st, the second level
of Molecular Cuisine, following on from the first Gastronomy Essentials Training programme held in February 2011.
After a brief introduction to and presentation of the use of Texturas and the basic techniques of spherification and gelification, Chef Tolosa used top quality ingredients,
tools rarely found in a kitchen and high tech appliances to create unique recipes for hotel breakfasts, molecular cocktails and tapas and gastronomic dishes.
The molecular cocktails were prepared and served by Spanish Maitre d’ Hotel, Josep Miro.
Numerous participants from tourism and catering circles attended the "Gastronomy Essentials Training" held in Limassol’s renovated "Carob Mill", alongside invited
Tourism and Gastronomy journalists from Cyprus and abroad. These included Shaily Lipa for "Al Hashulchan" magazine, Israel, Ekaterina Gelovska for "HoReMag" in Bulgaria,
Mille Madsen for the Danish "Visitor", Vera Bresjanac for "Gastromag", Serbia, and Victor Calleja for "MHRA", Malta.
Μargarita Manousou of "Τουrist Market" magazine, Dimitris Tachinakos for "MeetinGreece" and
Thalia Tsiklaki for "BHMAGourmet" were in attendance from Greece.
The "Gastronomy Essentials Training" was also honoured by the presence of Mr. Miltos Karoubas, President of the Hellenic Chefs Association,
Panikos Hadjitofis, newly-elected President of the Cyprus Chefs Association, Kostas Pishias, President of the Cyprus Bartenders Association,
Dr. Evi Sotiriou, Director of HHIC, Haris Neophitou, senior HHIC official, etc.
Importantly, at Haris Haralambidis’ invitation, the seminar was also open to cookery students from schools such as HHIC, KES College and the American College.
November’s "Gastronomy Essentials Training" was held "under the aegis" of the Cyprus Tourism Organisation (CTO) and the Cyprus Hotel Association (CHA) with the following sponsors
and supporters:
GOLDEN SPONSORS:
- Carob Mill Restaurants Ltd.
- Four Seasons Hotel
- Spanish Embassy in Cyprus
SILVER SPONSORS:
- Virardi
- Amalthia
OFFICIAL SUPPLIER:
- Amaxullus
MEDIA SPONSORS:
- The Phileleftheros newspaper
- Taste Magazine
- Cyprus Weekly
- ANT1 TV
In cooperation with Eminentia Trading Ltd. and Mrs. Maria Evans, a draw was held during the "Greece Creative Cuisine" and "Molecular Cuisine" seminars for a Thermomix.
Translation of recipes and interpretation during the seminars was provided by "1to1-LINGUA".
Gastronomy Essentials Ltd. will shortly be announcing its training programme for 2012.
Information:
For further information please contact Mr. Harry Haralambidis at gastronomy_essentials@mail.com or tel.: +30 6972444820.
