Gefsis by Alexandros Charalabopoulos

Gefsis is the title of the book by Chef Alexandros Charalabopoulos comprising a new A La Carte version of the Greek contemporary cuisine.

A new edition, with “Gefsis” and Greek flavors, embracing the entire natural environment of Greece: Land, Sea, Farm, along with the strong instinct of Hospitality. It is addressed to professional cooks, praises the Greek contemporary cuisine, highlights the unique Greek flavors, awakens memories and senses…

“Gefsis” is the title of the new book by Chef Alexandros Charalabopoulos, considered to be one of the main exponents of Greek contemporary cuisine and also widely known as the Food & Styling Chef of the TV show Master Chef Greece.

The new edition was officially released on the 10th of October in worldwide exclusivity by Gastronomy Essentials Publications, it is bilingual (Greek – English) and is preceded by Gastronomy Journalist Tasos Mitselis.

Egg with buttermilk and truffle or Stamnagathi cream, Summer Garden, Scorpion fish “giouvarlakia”, Cannelloni Pastitsada, Lamb with vine leaves, Almond pie…” Reading sectional recipe titles, readers immediately relate that this is a journey of flavors and aromas originated from GREECE. Based on the book’s title alone, readers prepare themselves for a unique tasting, fraught with Greek nature.

Alexandros Charalabopoulos, presenting more than 50 recipes, succeeds in perfectly balancing the salty, bitter, sweet and sour, thus recording the “Gefsis” of Greece that awaken memories, stimulate the senses, generate emotions. It embraces the entire Greek natural environment, from the land and the sea, to the farm and the strong instinct of hospitality: Welcome, Egg, Sweets, Accompaniments.

And so let’s live with a great deposit for professional cooks overflowing Greece. It once again creatively brings to the fore an exciting cuisine, full of history, diversity, its own aromas, exquisite ingredients, and a rich tradition that acts as a detonator of the modern Greek taste and the place it deserves in the world of gastronomy.

Alexandros Charalabopoulos, as one of the main exponents of Greek creative cuisine, opens up another wide window to the world of a hearty and welcoming cuisine that is part of our cultural heritage. A cuisine with deep, global roots, evokes emotions, knows how to move with its simplicity, but also excites us when we enjoy it in its most modern version. A kitchen that has nothing to envy from any other kitchen in the world.”
Tasos Mitselis- Gastronomy journalist

Indelible memories are created in every bite of the “Gefsis” book, which combines taste with pure pleasure on the palate.

It highlights the greatness of Greek contemporary cuisine, confronting it as a jewel of our culinary culture, from its preparation to its serving. The traditional recipes act as a beacon for Alexandros Charalabopoulos, who assisted by these, builds up their evolutionary path, adapting them to present.

“This book constitutes a lifelong dream. Every word, every recipe, every dish encloses my personal memories and experiences over the years. It represents years of efforts by me, but also by my partners and especially by Christos Papatheodorou, who has always been by my side in every step of the way. I hope that the flavors emerging from this book will become the vessel that transports you to all the places you wish to discover, before you even pack your bags.”
Alexandos Charalabopoulos- Chef

Meet the Chef

Alexandros Charalabopoulos is graduate of the School of Tourism Professions of Anavyssos, with studies in Hotel-Restaurant Technique and Culinary Art. From the Culinary Department – and through the Ministry of Development – he got a scholarship to the French Culinary Academy Le Cordon Bleu in London.

Currently, he is the Executive Chef of ANEMI HOTELS (AthensWas and Anemi Hotel – SENSE restaurants) and at the same time is the Food & Styling Chef of the TV show Master Chef Greece, while he has been a Consulting Chef for a number of years at MAZI restaurants in London and Jolly Joker in Nicosia.

He has worked as Chef de cuisine at the restaurants: Olive Garden of the TITANIA hotel, Kastri Bistro of the DOMOTEL KASTRI hotel (two stars FNL BRA Awards and Athinorama Greek cuisine award) and SENSE Restaurant of the AthensWas hotel (also two stars FNL BRA Awards), where he recently received the Michelin Plate distinction from the world-famous Guide Michelin.

He has worked in hotels and restaurants both in Greece and in London. He is the co-author of the SENSES professional cooking book (SOLD OUT publications), the MAZI-Modern Greek Food book (Mitchell Beazley publications) and the training manual of the Culinary Art departments of I.I.E.K. Praxis. For the last 13 years he has also been working as an instructor in public and private IEK.

The book “GEFSIS” by Alexandros Charalabopoulos is available online from Gastronomy Essentials.