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16-18 March 2019

ATHENS • GREECE

Greek Gastronomy Workshop

Redefining the future of Greek gastronomy

In the framework of FOOD EXPO 2019, the “Brigade” initiative, consisting of chefs and official bodies, producers and others, engaged in Greek food, will present a workshop entitled “Building a Better Future for Greek Gastronomy”.

The Greek Gastronomy Workshop will take place on Monday, March 18 at the specially-designed food stage in Hall2. Its purpose is to raise awareness amongst professionals about the importance of local products and their best production practices, to highlight the important role of foodservice professionals in informing, disseminating and expanding quality products, protecting producers and consumers and, finally, recognizing and promoting in the gastronomic market innovative and environmentally-conscious producers.

The workshop is addressed to all foodservice and tourism professionals, producers, food marketing professionals as well as consumers who want to know more about the future of Greek gastronomy.

The detailed workshop program is as follows:

MONDAY 18/03/2019

15.00 – 15.20

“Brigade, Building a Better Future for Greek Gastronomy”
Nikos Photiadis: Executive Chef – Chairman Brigade

15.20 – 15.40

“The importance of locality in modern Greek cuisine”
Lefteris Lazarou: Executive Chef – VP Brigade

15.40 – 16.00

“Quality, Hygiene, Safety, the role and value of standards”
Nikos Kasalias: veterinarian – Food microbiologist

16.00 – 16.20

“Local identity & innovation as gastronomic tools”
Dr. Evdokia Krystallidou: Agronomist – Animal Scientist
Project Leader – Strategic Program Management Office, American Farm School

16.20 – 16.40

“Best practices for olive oil production & standardization”
Ioannis Karvelas: Commercial Director Paratus Europe Ltd

16.40 – 17.00

“Gastronomy & Tourism”
Harris Tzannis: Gastronomy Journalist
Professor of Gastronomic Marketing, Metropolitan College

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