4 acclaimed Chefs share their pearls of wisdom about work and describe the challenges of their position of responsibility in Hotels and restaurants.
The field of catering has always exerted an irresistible charm on a significant portion of young people in our country. In recent years, in fact, has experienced moments of glory thanks to media, with emerging or present Chefs making an entrance in our homes.
Although most of us have an idea, right or wrong, about cooking and the invitations it raises, let the experts, 4 acclaimed Chefs, talk about it.
John Protopapadakis, Marketing Expert, Professor, Author and partner of Hoteltraining, interviews 4 Chefs, each with his own culinary identity and having apprenticed next to notable Greek and foreign Chefs.
Aggelos Bakopoulos
Executive Chef at Katikies Luxury Boutique Resorts
J.P: How many years have you been working in a professional kitchen?
A.B: I have been working in a professional kitchen for 16 years. I am graduate of the School of Tourism Professions in Heraklion, Crete.
J.P: How many years have passed before you took over a position of responsibility in a professional kitchen?
A.B: It took me 11 years to take up the position of a Chef, where I could finally run my own kitchen.
However, what I wish to mention is that this profession, from the first moment you get to cross the threshold of a kitchen, you have to be responsible and consistent.
In a professional kitchen discipline and daily routine are needed.
J.P: What piece of advice would you give to a young person, who wants to pursue a career and move up to the chain of hierarchy in a professional kitchen?
A.B: To be modest, to learn from a Chef firmly, to be disciplined, to listen, not to speak and to set daily goals.
J.P: What does cooking mean for you in a word?
A.B: I’m afraid my answer is a cliché: Everything. Everything I have in my life comes from cooking. So, literally, it means everything.
4 acclaimed Chefs share their pearls of wisdom about work and describe the challenges of their position of responsibility in Hotels and restaurants. 
.
J.P: What are your plans for the future?
A.B: It is difficult to make plans for the future based on the situation we have been living in for the last two years.
However, I am a person who does not stop searching and dreaming. So that my evolution does not end. One of my biggest dreams is to open up my own restaurant.
Konstantinos Koveos
Executive Chef at London & Athens Coast Hotel in Glyfada, Athens
Founder of Hospitality Ambassadeurs. Member of the evaluation committee Olymp Taste Awards
Graduate of the School of Tourism Professions in Anavyssos, with a plethora of seminars in gastronomy and Food Hygiene and significant Hotel experience.
J.P: How many years have you been working in a professional kitchen?
K.K: I started studying culinary arts at the School of Tourism Professions in Anavyssos in 1998.
Since then I have been working continuously in Hotel and Food industry.
J.P: How many years have passed before you took over a position of responsibility in a professional kitchen?
K.K: About 12 years after constant work in hotels and restaurants, while at the same time I attended gastronomy and Food Hygiene seminars.
J.P: What piece of advice would you give to a young person, who wants to pursue a career and move up to the chain of command in a professional kitchen?
K.K: To be armed with patience and will, as the journey in the field of gastronomy is long.
To be constantly updated and evolving and to give importance to the basics of the kitchen, in order to properly lay the foundations for the future.
In addition, to attach great importance to building good relationships with business professionals and colleagues.
J.P: What does cooking mean for you in a word?
K.K: Civilization.
4 acclaimed Chefs share their pearls of wisdom about work and describe the challenges of their position of responsibility in Hotels and restaurants.
It is more than a profession, an art that unites the whole world through a common love for food.
An art that requires talent, love, dedication and respect.
J.P: What are your plans for the future?
K.K: Through my work, but also from my position as Vice President of Acropolis- Chef’s Club of Attica, to promote Greek gastronomy and products.
At the same time to promote, through Hospitality Ambassadeurs, continuing its successful course in 228 countries, professionals and companies.
Furthermore, through my writing activity, I am preparing my new book, which will move on a different theme from Cooking @ Home, with Greek style and character.
Evangelos Fronimakis
Executive Chef at Amirandes Grecotel Boutique Resort
J.P: How many years have you been working in a professional kitchen?
V.F: I am graduate of the School of Tourism Professions of Heraklion, Crete, in 1995.
Since then, with a stop for my military service, I work non-stop.
J.P: How many years have passed before you took over a position of responsibility in a professional kitchen?
V.F: After 17 years of experience, I took on the position of Executive Chef in a hotel.
J.P: What piece of advice would you give to a young person, who wants to pursue a career and move up to the chain of command in a professional kitchen?
V.F: I would first tell my new colleagues to decide what they exactly want to do and in which sector they want to move forward and evolve.
Our field can provide them with many options.
They must have goals, patience, perseverance and will.
To seek every day the knowledge of cooking, to give weight to the working relationships with colleagues.
At the same time to try to create equal opportunities and a good working environment for those around them.
Through their experience to gain the right perception and therefore make the right choices.
4 acclaimed Chefs share their pearls of wisdom about work and describe the challenges of their position of responsibility in Hotels and restaurants.
J.P: What does cooking mean for you in a word?
V.F: Cooking for me is my “Dream”.
J.P: What are your plans for the future?
V.F: My plans for the future include me becoming more effective in every position of responsibility and to every new challenge I take on.
Nikos Skamnakis
One of the most talented and acclaimed Chefs of his generation with a brilliant career both in Greece and abroad.
For several years Head Chef at Nobu Restaurants. You will currently find him at CLAP in Dubai.
J.P: How many years have you been working in a professional kitchen?
N.S: Fortunately, 13.
J.P: How many years have passed before you took over a position of responsibility in a professional kitchen?
N.S: 5 years.
J.P: What piece of advice would you give to a young person, who wants to pursue a career and move up to the chain of command in a professional kitchen?
N.S: Respecting himself first, when shows up in a kitchen, in order to come with his head up high out of it.
To endure and understand from the very beginning that he does not always get what he thinks he deserves.
Only with hard work and humility will he be able to move forward.
J.P: What does cooking mean for you in a word?
N.S: Passion.
J.P: What are your plans for the future?
N.S: I still have many things to do in professional kitchens abroad but I will always have in mind to set up the right projects in Greece.
I hope at some point to do something in Chania as well.
Source: 4 acclaimed Chefs share pearls of wisdom- Featured at Marketing Tips & Hoteltraining
English (UK) 
Ελληνικά