The innovative Seminar on Fermentation – An Ancient Art in Modern Gastronomy was completed by the Association of Chefs of Cyprus, with great success.

Two amazing days full of scientific knowledge, applications in modern dishes and tasting. Mediterranean Gastronomy as a model of sustainability is again in the foreground.

A big thank you and congratulations to Professor Fotis Papadimas, Chefs Giorgos Damianou and Panagiotis Charalambous, Konstantinos Erimoudis and the company Koncilia Deli Ltd and to the excellent young Chefs Christos Christakis and Iagos Ioannou who executed the original culinary preparations!

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