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First Place in the International Gastronomy Festival

The 4th International Gastronomy Festival was held with great success for LE MONDE within the framework of the EXPO 2006 exhibition.

The participation of Institutes, professionals and companies was greater than ever before and LE MONDE took, for one more year, the first place among other private and public Institutes, affirming the leading role that holds for several years now.

For the second consecutive year, the presence of the Minister of Tourism Mr. Dimitris Avramopoulos, at the beginning of the festival as well as at the awarding of the medals, confirmed the growing validity of the competition giving us hope that the state will give the appropriate attention to gastronomy and the people that surround it.

In the competitive part of the competition, LE MONDE participated in 10 categories with 18 entries and managed to abstract the complimentary comments of all the attendants, as well as 12 medals and 2 honorary distinctions ( 6 gold, 2 silver, 4 bronze), confirming from the very beginning its leading role in the competition.

The second and third day of the competition flowed with fewer categories for students and more for professionals. LE MONDE took part in 8 categories with 14 entries and gained 9 medals (5 gold, 3 silver, 1 bronze) and 3 honorary distinctions.

At the end of the competition and in the presence of Mr. Avramopoulos , the awarding of the medals took place. LE MONDE gathered a total of 11 gold, 5 silver and 5 bronze medals as well as 5 honorary distinctions and was designated the best Institute that took part in the competition.

We hope that this competition will improve year by year so as to offer students and professionals experience, professional recognition and enhancement.

Students who received awards:

Gold medal: Spiros Artelaris for the artistic presentation of processed butter. Doutsias Vaios, Katartsis Kostas, Georgios Economidis, Ioanna Bourloka in the category of dish with lamb. Christos Karagiannidis for the artistic presentation of dead dough. Kostas Irantzidiakis for the artistic presentation – carving of vegetable & fruit. Thalia Roilidi Nikos Politakos, Christos Gogos, Ioannis Stefanidis, for the presentation of cold appetizers. Nick Skordos, Apostolos Korakis in the category of hotel breakfast with fresh eggs. Alexandra Takoridi Vangelis Paschalis for the presentation of carved vegetables. Alkistis Kralli, George Ntalagiorgos in the category of individual restaurant dessert. Petros Chrisikos, Vasilios Kirkimpolakis for the presentation of decorative cake. Eleni Kalousi, Ioanna Zoura in the category of combining fresh greens with Greek cheese and olive oil. Spyros Artelaris, Ioanna Florentiadou in the category of hot restaurant dessert.

Silver Medal: Evangelia Ntimeri for the artistic process and carving of fruits and vegetables. Madianos George, Anthonis Drakoulakis in the category of creative dishes based on feta cheese, salad, appetizer, dessert. George Chaleplis, Panagiotis Maziotis in the category of Italian cuisine, warm – cold dish. Haris Kavadias, Christoforos Vlavis in the category of individual restaurant dessert.

Bronze Medal: Joan Florentiadou for the artistic presentation of wedding cake decoration. Georgios Economidis, Ioanna Bourloka in the category of dish with lamb. Kostas Tsamparas, Stamatis Diakostergakis in the category of hotel breakfast with fresh eggs. Theodoros Ifantis, Marina Koutsi for the presentation of cold concoctions with mousse.

Honorary Distinctions: Christos Gogos, Ioannis Stefanidis, for the presentation of cold hors d’oeuvres for 6 people. Demertzoglou Lazaros, Thomas Nikolaidis, Nikos Tzouganakis in the category of creative dishes based on feta cheese, salad, appetizer, dessert. George Moumouris, Vicky Alexandropoulou for the presentation of carved vegetables. Dina Stamouli, Giannis Zografos in the category of warm restaurant dessert.