Gastronomy Essentials organises three training programs in Cyprus for F&B professionals under the auspices of Cyprus Ηotel Association.
Bakery Chef Haris Papalitsas, Chef/Food Technologist Dimitris Kontaratos and Pastry Chef Marinos Kosmas will be in Nicosia in March to present three innovative technical training programs, organized by Gastronomy Essentials Ltd and are under the auspices of Cyprus Hotel Association.
They will unite their culinary concerns, highlighting the value of continuous and interactive education from distinguished F&B professionals, especially nowadays when the growth prospects in the fields of tourism, entertainment and gastronomy demand continuous training and development.
The three high-level, two-day training programs organized by Gastronomy Essentials are aimed at professionals in the catering industry: Bakers, Pastry Chefs, Chefs, F&B managers, Bar managers, Bartenders (Hotels and Bars), Supervisors, managers and company owners trading in Food and Beverage sector.
The technical training programs, which will take place from March 6 to 24 at the Mitsios Trading Ltd training site. (Tefkrou Anthia 70, Dali Industrial Area, Nicosia), are:
Elegant Baking – The noble art of modern baking”, Slow ripening in its most elegant form, March 6 & 7, 2023, Bakery Chef Haris Papalitsas
“Liquid Gastronomy – From Theory to Practice”, March 20 & 21, 2023, Chef/Food Technologist Dimitris Kontaratos
“Gluten Free Patisserie, For Pastry Shops & Hotels”, March 23 & 24, 2023, Pastry Chef Marinos Kosmas
“Elegant Baking – The elegant art of modern bakery”
Nicosia, March 6 & 7 – Bakery Chef Haris Papalitsas
Haris Papalitsas, one of the fastest rising bakers in Greece, is arriving to Nicosia on March 6 and 7, as part of the educational programs organized in Cyprus by Gastronomy Essentials Ltd under the auspices of the Cyprus Hotel Association to introduce us to the secrets of Modern Elegant Bakery.
Through the prism of slow maturation and respect for traditional techniques, he will present a variety of impeccable and tasteful viennoiserie as well as breads.
During the two-day training, the participants will have the opportunity to be taught the technology of sourdoughs and practical ways, so that they can integrate the products that will be highlighted in their production.
In addition, all stages of the baking process will be taught in detail. After attending the program they will know and apply leafing techniques for the production of viennoiserie products along with maturation and fermentation techniques.
More specifically, the sections included in the theme of “Elegant Baking – The Noble Art of Modern Bakery” are: Sourdough Technology / Flour Technical Characteristics / Ripening Techniques / Kneading Techniques / Puffing Techniques / Correct Combination of Materials / Decoration Techniques / Correct Baking – Cooling .
At the end of the 2-day seminar, the participating professionals will receive a Certificate of Attendance, signed by the Bakery Chef, as well as a detailed booklet with all the information, theory and recipes they will attend during the training program.
Bakers, Pastry Chefs, Chefs, Supervisors, managers and owners of businesses in the food sector, who are interested in attending the two-day training program, can register by filling out the relevant form that they will find at the link: ELEGANT BAKING – The Noble Art of Modern Baking.
Meet Your Bakery Chef
Haris Papalitsas was born and raised in Volos. He took his first steps in the bakery field at an early age in his family’s wood-fired oven. He studied Baking and Pastry at the “Le Gourmet” Institute in Volos.
Consequently, he was trained at the International School of Baking in Barcelona (Gremi de Flequers de Barcelona) and the School of Bakers in Madrid (ASEMPAN).
He studied alongside internationally renowned bakers and in 2018 took part in the International Baking Courses in Eindhoven.
Despite his young age, he has undertaken technical presentations and demonstrations of major companies in the sector, consulting in Greek and Cypriot companies, baking seminars.
Since 2017 he is the Director of Education at the Hellenic Baking School. He teaches Baking at the private IEK “Dimitra”. Presently, owns his chain of bakeries named “PETRA”.
Useful info
- Type of training: Demonstration with tasting
- Implementation dates: Monday 6 & Tuesday 7 March 2023
- Training hours: 12 in total (6 hours/day), 10.00am- 16.00pm
- Participation fee: €350 (VAT included)
- Training venue: Mitsios Trading Ltd. – Tefkrou Anthia 70, Industrial area, Dali, Nicosia
“Liquid Gastronomy – From theory to practise”
Nicosia, March 20 & 21 – Chef/ Food Technologist Dimitris Kontaratos
All the modern techniques of some of the best Bars worldwide and the most current secrets of “liquid gastronomy” are presented for the very first time in Cyprus, on March 20 & 21, with speaker Dimitris Kontaratos, R&D (Research & Development) Chef, Food Technologist and at the same time Scientific and Technological Partner of the Athenian Bar “Baba Au Rum”, which is included in the list of the 50 best Cocktail Bars in the world.
The innovative technical training program on “Liquid Gastronomy – From Theory to Practice” is aimed at Bartenders (of Hotels and Bars), Bar owners, F&B managers, Bar managers, as well as professional Chefs, who want to indulge in its most up-to-date secrets international bartending and gastronomy.
During the program, the participants will be taught, at a theoretical and a practical level, the most innovative techniques for creating perfect and inventive recipes with liquids.
They will come into contact with innovative bartending gadgets, they will learn how to experiment with special materials, flavors, textures, garnishes or serving utensils, in order to create inspired and harmonious conceptual menus, which will exude imagination, knowledge and creativity.
In particular, the sections that will be analysed in the context of the program, in which Panagiotis Angelou will participate as Guest Bartender, are: Standardisation of recipes / Physicochemical measurements of materials / Production of purees / Setting and production of syrups and juices / Extractions / Vacuum cooking / Use of modern Bar techniques / Bitters production / Fruit pickles / Edible garnishes / Basic operation of Rotovap, Centrifuge, Ocoo / Pairing suggestions / Flavor adjustment.
At the end of the seminar, the participating professionals will receive a Certificate of Attendance, signed by Dimitris Kontaratos, as well as a detailed booklet with all the information, theory and recipes they will follow during the training program.
Those interested in attending the specific training program can register by filling out the relevant form found at the link: Liquid Gastronomy – From theory to practice.
Meet Your Chef
Dimitris Kontaratos is Food Technologist, founder of the Giafka Research Laboratory and Executive Chef at Lindos Blu, Luxury Hotel & Suites. He also has extensive teaching and writing experience.
Due to its dual status, both scientific and culinary, he constantly emphasises the bridging between cooking and science. Thanks to his special ability, he managed to work close to brilliant names of gastronomy (liquid and not), both abroad and in Greece, and collaborate with popular Bars, such as Noma, Kofler Kompanie, Baba Au Rum, Koutsiko, etc.
Useful info
- Type of training: Demonstration with tasting
- Implementation dates: Monday 20 & Tuesday 21 March 2023
- Training hours: 12 in total (6 hours/day), 11.00am- 17.00pm
- Participation fee: €350 (VAT included)
- Training venue: Mitsios Trading Ltd. – Tefkrou Anthia 70, Industrial area, Dali, Nicosia
“Gluten free patisserie for Pastry shops & Hotels”
Nicosia, 23 & 24 March – Pastry Chef Marinos Kosmas
Pastry Chef Marinos Kosmas, owner of “MK Pastry and Bakery”, the first certified Gluten free Bakery in the Greek market, “travels” to Nicosia on March 23 and 24 to present an innovative educational program, on the theme “Gluten Free Patisserie for Pastry shops & Hotels”.
The two-day program in terms of the type of training is Demonstration with tasting and is addressed to Pastry Chefs, Pastry shops, Chefs, Caterings, supervisors, managers and business owners active in Food sector.
As part of the program, there will be an introduction and a first meeting to a “gluten-free life”. Marinos Kosmas will explain what celiac disease is and how it affects our lives nutritionally.
He will talk about its prevention and treatment. Also, recipes of alternative sources of flour and sugars, without the presence of gluten products, pastries, dips, sweets for hotel buffets and pastry shop windows will be displayed.
More specifically, the subject of the educational program will include the following sections: What is gluten / Learning to live without gluten / Gluten free – Vegan – Keto – Raw: Fashion or Disease? / Prohibited foods / Raw materials – pitfalls / Gluten-free diet / Laboratory space and contaminations / Greek Legislation vs Celiac Disease / Formulation of menus based on nutritional specificities / Symptomatic and Asymptomatic Celiac Consumers: How do we deal them? / Gastronomy and gluten-free living: Is there a future? / Introduction to gluten-free pastries and dips / Introduction to hotel buffet desserts and pastry shop display.
At the end of the seminar, the participants will receive a Certificate of Attendance, signed by the Pastry Chef, as well as a detailed booklet with all the information, theory and recipes they will attend during the training program.
Those interested in attending the specific training program in Nicosia, can register by filling out the relevant form that they will find at the link: Gluten Free Patisserie- For Pastry shops & Hotels.
Meet Your Pastry Chef
During his nine-year career abroad, Marinos Kosmas worked as Pastry Chef at “Sushisamba”, “Duck and waffle” and “Novikov”, as Group Pastry Chef for “Meraas” in Dubai, but also alongside Virgilio Martinez in Nikkei and Peruvian concepts.
Returning to Greece, he decided to start an innovative concept, aimed at celiac – and not solely – consumers. He created “MK Pastry and Bakery”, the first certified Gluten free Bakery in the Greek market, an urban, new style bakery and pastry specialising 90% in gluten free products and 10% in conventional modern confectionery.
Useful info
- Type of training: Demonstration with tasting
- Implementation dates: Thursday 23 & Friday 24 March 2023
- Training hours: 12 in total (6 hours/day), 10.00am- 16.00pm
- Participation fee: €350 (VAT included)
- Training venue: Mitsios Trading Ltd. – Tefkrou Anthia 70, Industrial area, Dali, Nicosia
For more information, regarding the three educational programs in March in Nicosia, you can contact Mr. Haris Charalambidis, tel.: +30 6972444820, E-mail: gastronomy_essentials@mail.com, website: www.Cucina.gr
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