agalou

Chef Agalou Evangelos Operations Executive Chef, Aldemar Resorts

However many pages are devoted to Greek cuisine, there will always be more to write. However much one searches for new appetizing trips, one will always discover new destinations.

Greek cuisine is the ultimate combination. A union of Mediterranean diet and longstanding tradition. A tradition with many chapters from every corner of our country that has managed to survive the passage of time, while continuing to evolve and maintain its identity and uniqueness, creatively uniting the past with the present and creating a solid foundation for a long-term future. Its ally in all of this, the endless wealth of raw materials, accompanied by dozens of variations in their use and promotion. Tradition, therefore, in Greek cuisine is a bank of ideas that constantly produces new gastronomic treasures and inspires proposals that bear the stamp of pure Greek ingredients and a total respect for them.

We clearly live in a time when the world is rapidly changing. The same is happening in cooking, as new trends and preparations are continuously emerging, and with the help of science are constantly evolving. Therein, however, lies the charm, the huge gamble for Greek cuisine: To succeed with each delicious proposal in taking Greek cuisine one step further, at the same time keeping alive its long-standing tradition. So whether it be a need for survival and tribute, or an attempt to take Greek cuisine one step further and combine it with modern trends and preparation methods, the results alone justify us as a country.

Each time it is proved beyond a shadow of a doubt that it is worth investing in the heritage that we encounter in every corner of our land and proceeding hand in hand, as this contributes to the recognition of Greek cuisine worldwide, and to the initiation of more and more people – both inside and outside the borders – to anything Greek.

chatzopoulos

Chef Chatzopoulos George Operations Executive Chef Royal Mare

What a great honour this is for a Greek chef to participate in such a multi-faceted and vivid experience that reveals our culinary culture! At the same time, what a feeling of great responsibility towards Greece and a culinary heritage that dates back to antiquity. But, most of all, a great challenge for us all and an experience to treasure!

To invite people, of different countries and cultures on a tour of Greek flavours, on a land which delights in the sun, natural surroundings and generates pure, fresh products; to share with them the culinary traditions and homemade dishes, the hospitality values and lifestyle that we have grown up with, each of us in their own family. This is what happens in our Sympossio 3rd Greek Gourmet Touring 2012.

And let me add that there couldn’t be a better title for this companionable voyage! You see, this is how I understand Sympossio: as a group of companions who through cookery are trying to extract as much aroma of Greece as possible!

Roubakis

Manolis Roubakis Executive Chef Cretan Village

Bearing with us elements of a rich and long culinary heritage, as lived and experienced from our childhood till this day, we are ready and willing to share them with our distinguished guests, during Sympossio 5th Gourmet Touring 2014; and I feel honored and excited for being part of this culinary voyage aimed at spreading the excellence of Greek cuisine as far and wide as possible!

 

rodokanakis

Chef Rodokanakis Ioannis Chef a la carte Aldemar Olympian Village

For anyone wondering what Sympossio is all about, I would say that it nothing short of an extension of a meal to a social event with a noble purpose: To generate pleasures for our taste buds and to uplift spirit with entertainment, communication and culture.

The role of us chefs, in a sympossio, is both demanding and challenging: Apart from any technical aspects of food preparation, we are being called upon to cook with our hands, minds and soul; to wisely incorporate into our contemporary dishes, elements of the oldest cuisine in Europe, to select our raw materials with respect to seasonality and nature itself, prepare food using both knowledge and imagination, and treat guests with care and the will to offer them a full scale experience.

Bearing with us elements of a rich and long culinary heritage, as lived and experienced from our childhood till this day, we are ready and willing to share them with our distinguished guests, during Sympossio 3rd Gourmet Touring 2012; and I feel honored and excited for being part of this culinary voyage aimed at spreading the excellence of Greek cuisine as far and wide as possible!

 

Labrinides

Chef Petros Labrinides  Sous Chef Knossos Royal

Sympossio is a get together; a meaningful and delicious gathering; a concept that has remained almost intact since antiquity. At the same time, for us Sympossio is also a first class excuse to gather and prepare good food and share unique moments with our guests.

Greek nature has been blessing us with excellent raw materials and products: Virgin olive oil, fresh seafood, wine, unique varieties of locally grown herbs and greens. And these products we carry with them and transform them into wonderful dishes during Sympossio 5th Gourmet Touring 2014!