SYMPOSSIO Greek Gourmet Touring and its incredible reach could only be made possible with the valuable contribution of its talented and professional Chefs who dedicate their time and energy to a project they believe in whole-heartedly. For them, it goes beyond simply preparing a menu and traveling abroad with it; it is a dedication, a love and respect for the culture they grew up with and their desire to share the uniqueness of the Greek cuisine and the philosophy surrounding it, with the rest of the world.
Chef Chatzopoulos George Operations Executive Chef Aldemar Resorts
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!
Chef Rodokanakis Ioannis Operations Chef a la carte Aldemar Resorts
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!
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!
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!