To whom it is addressed
To professional chefs and secondary students and graduates.
Brief Program
Modern Creations with Seafood
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Asparagus soup with cuttlefish ink and crab
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Quinoa salad with roasted shrimp, pomegranate, seaweed wakame and soy-lime dressing
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Crispy bream fillets with bread percussion, mashed peas and creams of carrot, tomato, eggplant
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Red mullet tartar with florine pepper, raisins and ouzo jelly
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Sea bass fillet with percussion of bread and walnut, roe and steamed greens
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John Dory fish with couscous flavored with beetroot and coulis
Traditional recipes executed with modern techniques
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Grilled cuttlefish with cream and mousse of feta cheese
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Yuvarlakia of monkfish with celeriac puree and celery broth
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Pumpkin soup, roasted scallop with hazelnut crust
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Grilled squid with cream of tarama, roasted lettuce and mustard pickle
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Sea bream with beans, sausage from Lefkada and celery
The seminar takes place in the form of Demonstration with a taste test.
A few words about the trainer
Giannis Parikos began his professional career from the Varoulko (* Michelin) and today after a long course he is the chef of the award-winning restaurant in Piraeus. He received training from the Epicure (* * * Michelin) of Hotel Bristol in Paris, from the Sea Grill (* * Michelin) in Brussels while working in the “restaurant-school" as he calls it in Spondi (* * Michelin) and Hytra in the year 2009-2010 where he was the chef when a Michelin star was gained. Also for many years he continues to create his imaginative and tasty dishes in the Water Restaurant of Hotel Sani Asterias Suites. He has been awarded for many years with a Golden Cap and as a restless spirit he continues to serve with passion and love the culinary art.
