Greek gastronomy lessons for American students     LE MONDE offered, for the 2nd year in a roll, Greek gastronomy lessons for foreign students at DCT International Swiss Hotel/ Hospitality Management School in Lucerne, Switzerland. The students of the American university of JOHNSON & WALES, who were visiting the Swiss school, attended the seminars about authentic Greek cuisine, which were taught by Mr. Makis Kalosakas, chef instructor in LE MONDE. more Seminar about the Exotic Thai Cuisine     For the past three years we have had the pleasure of co-organizing once a year a gastronomic seminar about the worldwide famous Thai cuisine with the Royal Embassy of Thailand in Athens for the students of the culinary specialties. more We invited our young friends to cook with us!     LE MONDE institute of Hotel & Tourism Studies always supporting charity work of great organizations such as ELEPAP (Greek company for the protection and rehabilitation of disabled children), participated once again at the “Mamma Mia” event, which took place on Sunday 11th at the Olympic premises of the Jockey club at Marcopoulo on occasion of the celebration of Mother’s Day. more We were present at the Artozyma exhibition     The students of the professional confection production specialties visited the beautiful city of Thessaloniki from March 14th to March 16th in order to see the Artozyma exhibition which this year was held in the capital of Macedonia. more We had a “feast” at Papasotiriou bookstore!     On Thursday, March the 20th we held the second “gastronomic meeting” at Papasotiriou bookstore titled “food & wine combinations”. more Grand Culinary Contest by LE MONDE and Athenian Brewery     Le Monde and Athenian Brewery organize for the first time the grand Beer Culture Culinary Contest which refers to the second year students of the Professional Food Production and Professional Confection Production specialties. more ‘Greek Culinary Tradition’ sets out to conquer the world     The first edition of the book “Greek Culinary Tradition – the past lingers on”, which was bilingual (Greek - English language) was released in October 2003. In 2004 the book was awarded with the highest prize in the category “Best Mediterranean Cookbook in Greek” at the international competition “Gourmand World Cookbook Awards 2004”, which took place in Sweden... more Greek traditional cuisine lessons in Switzerland     In our effort to strengthen our collaboration with the best institutes of hotel and tourism studies abroad, we visited the famous DCT Swiss Hotel Management School in Switzerland and presented a two days’ seminar about the Greek traditional gastronomy. more Dishes for….photographs     An original seminar took place on June the 4th. The seminar was attended by students of photography who were coming from the state of Alabama in United States. Mr Kalosakas, a writer and a teacher at LE MONDE, revealed the secrets of Greek traditional cuisine by preparing some of the most characteristic dishes and presenting them with a modern touch... more Exotic Flavours from Thailand     Once again we had the pleasure to welcome teachers from the Suan Dusit International Culinary School of Bangkok, who presented some of the special traditional recipes from their country. more Famous chef Michel Roux presented ‘the eggs’ to the greek public     The presentation of the greek edition of the book ‘the eggs’ of the awarded chef Michel Roux, which is released by Les Livres du Tourisme publications took place on Thursday, May the 3rd at the bookstore Ianos. The book which initiates the new gastronomic series titled ‘The Famous Chefs of the World’, was introduced by Mrs Eleni Psichouli, journalist at Gastronomos – Kathimerini and Mr Euthymios Kalosakas , who redacted the greek edition. more Champagne, a fine wine!     The students of LE MONDE Institute of Ηotel & Tourism Studies had a unique opportunity to familiarize themselves with one of the most popular drinks in the world during the seminar which took place on Monday May the 7th. Mr Simos Georgopoulos, who works as a journalist for the newspaper ‘eleftherotypia’ and also teaches at the Sommelier Course provided by LE MONDE Ιnstitute, introduced our students to the fascinating world of Champagne. more LE MONDE Institute maintains its premiership for 10 years At the 5th International Gastronomy Festival 2007     Once again this year LE MONDE Institute of Hotel & Tourism Studies wins the first place at national contests. It was inaugurated the best school among the public and private schools, who participated in the 5th International Gastronomy Festival, organized by Chef’s Club Athens in the context of EXPRO 2007 exhibition (26-28 January 2007)... more Partnership with top Food Companies     LE MONDE Institute of Hotel and Tourism Studies continues its strategic partnership with the best Food Companies in Greece, which support its educational mission. The aim of this collaboration is to achieve the best qualitative results during the laboratory culinary and pastry courses by using exclusively the products of the following food companies. more      Μοnsieur Jacques Chibois, Welcome!     We have had the pleasure and honour to provide our hospitality to one of the most distinguished French Executive Chefs of our times, Mr. Jacques Chibois. Jacques Chibois is a passionate cook of the creative French cuisine inspired by the traditions of La Provence with exceptional distinctions in his resumé.  His restaurant, La Bastide Saint Antoine, in the core of the Grasse countryside and himself, have been awarded important prizes: honourable award Merit Chevalier in 2002, best cook of the year 2002 by the Guide Pudlo, chef of the year by Gault Millau, two stars by the guide Michelin in 1997.  more    World Recognition for LE MONDE     The World Tourism Organisation (U.N.W.T.O.) having certified the course curriculum, the level of the studies, and the infrastructure of LE MONDE Institute of Hotel & Tourism Studies, has declared LE MONDE as an acknowledged School in Tourism education, a decision taken by a board of educating counsellors of U.N.W.T.O.    more