On the 9th December 2008 the recipe book “Aroma and colour in the kitchen”, by Andonis Nicolaou and George Kyprianou, was successfully presented at the ‘Cine Studio’ at the University of Nicosia and on 14th December at cultural center of occupied Famagusta.
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These are certain photographs and snapshots from the presentation of official Mediterranean dinner in the coffee restaurant Caramel, that Antonis had achieved with full of success in Novgorod of Russia in May 2008. |
In May 2008, Antonis was invited as a distinguished chef, to present and serve official dinner on the Mediterranean cuisine!
The invitation was received from the coffee restaurant CARAMEL in Novgorod.
Many journalists and other associates were there to cover the event.
At the 33rd world congress of WACS that took place in Dubai on May 2008, was carried out the competition for the appointment of the best chef of the world (Global Chef). At this competition, participants were seven (7) finalists Chefs. These Chefs passed to the next stage, after the results of the previous contest of regional continents. The seven countries that were pondered over for the big trophy were America, Holland, Norway, Singapore, Cyprus, the South Africa and Australia. The southerner Europe as we know represented the Cypriot chef Antonis Charalambous. Afterwards, long, difficult but also high competition, Antonis got the honorary 4th place, guided from the manger of our Olympic team Giorgo Damianou and his assistant chef Andreas Andreou. The big winner of this competition was Holland with Norway in the 2nd and America in the 3rd place. Congratulations to all four Countries for their excellent chefs that they have and of course the quality standards that the always keep.
From all around the world delegates met at Dubai from 12 until 15 of May 2008 at Dubai for the 33rd Biennial world congress.
The president of Cyprus chefs association Mr. Yiannakis Agapiou, Mr. Marios X Iosif and Mr. Andonis Nicolaou participate at the official congress.
Just few pictures from the last gastronomia- gastronomia competition which held in national exhibition centre in Nicosia on February 2008. the chef, pastry and bakery accusations together with the Giorgallis fair gave one more time their best self for this successful fair and competition.
Cyprus Chefs Association organized with success seminar for the A΄ semester of 2008 at the Technical hotel and catering school in Limassol, with title “Salads & attractive appetizers”.
Instructor was Mr Aggelos Ioannou. Aggelos is working as a Sous Chef at the Four Seasons Hotel in Limassol.
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The Cyprus chef’s team enjoy their first position with other colleges and judges in Slovenia on the European competition for the global chef of the year |
A delicious “Euro-cake” prepare with ingredients of the Mediterranean diet was promoted by the chefs of the European Federation of Confectioners, celebrating the 50 years of EC.
Current affairs are spoon fully given in our dish and is eaten. With the locking of the transformation of pounds in Euros, the Cypriot confectioners decided to provide in Cyprus, cake with the same subject and giving it the name “Euro – cake” It is not a Cypriot patent, neither a communication trick. It is the official sweet of the European Union, which is provided in all the member countries, after the constitution of the European Federation of Confectioners. The idea began from the German Presidency in agreement with the World Federation of Confectioners, in May 2007, in the frame of planning of the events for the fifty years of the European Union. This European sweet, is manufactured with materials of the Mediterranean diet, presented during the event the fifty years of the EC, where the Chairman of Cyprus Federation Confectioners Mr Costas H’ Christodoulou was present.
The creators of “Euro – cake” offered the recipe to all the confectioners advising them at the same time to provide it to their countries.
The “Euro – cake can be found in the traditional confectioneries of Cyprus.
The promotion of Euro-cake
The Cyprus federation of Confectioners, after mature thought, has decided to present the “Euro – cake” for the time in Cyprus, on the same day of the transformation of the pound in to Euro.
That day was officially celebrated during the event taking place at the offices of the European committee representatives in Cyprus on the 10th of July in the presence of the head of the Ambassadors of the European countries and members of Cyprus Parliament Mr Themis Themistocleous as well as the Executive director of the Central bank and other officials.
On Tuesday 23 October 2007, a team of two individuals Antonis Charalambous sous chef of hotel Le Meridien and Andrea Andreou student of Nicosia University – Intercollege, Culinary Arts Program, with escort of executive chef Le Meridien, they left from Larnaka’s airport to Slovenia in order to represent Cyprus in the world Global competition of cooking in the city Blet of Slovenia.In the competition participated.
Afterwards the expiry of competition the critical committee, which was constituted by 5 individuals and by the German chairman decided to elect the Cypriot Team first in the grades. With this position Cypriot Team past in the final world competition global chef 2008 in May to Dubai.
12 countries, which were separated in 2 teams and worked for 6, 5 hours. Base the program each team should have presented 4 at line goods of dishes for 8 times each type.