The Modern Greek Cuisine course is addressed to Chefs, Sous Chefs, Cold & Hot Kitchen Chefs, Catering managers, F&B Managers.

• Historical information about Greek cuisine
• Basic principles - Indicative preparations of Greek sauces and soups.
• Modern Greek presentations based on Mediterranean tradition with vegetables, pies, stuffed tomatoes, vegetable balls, seafood etc.
• Sophisticated Greek fish & seafood preparations based on Cretan, Corfiot and other island recipes
• Preparations of Greek dishes based on seafood, olive oil and vegetables.
• Composition and presentation of a Greek menu for luxury restaurants
• The Greek traditional sweets based on Mediterranean fruits, nuts and pastries. Representative preparations.