Congratulations to the winner of the Greek Master Chef Competition 2017, Lambros Vakiaros, Alpine Graduate 2011!
In his words:
"Alpine Center gave me a superb foundation for my career as a chef"
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Showing posts with label culinary arts. Show all posts
Showing posts with label culinary arts. Show all posts
Thursday, August 3, 2017
Alpine Success Story | Lambros Vakiaros - winner of the Greek Master Chef Competition 2017,
Would you like to embark on a career in the hospitality and tourism industry?
Monday, July 24, 2017
Alpine Story | Elie Khoueiry - Certificate in Professional Cookery
Elie Khoueiry, Lebanon
Certificate in Professional Cookery, March 2017
One of the best decisions i have made lately was to join Alpine Center, the Hospitality & Tourism Management Department of City Unity located in lovely Glyfada, for a 10-week course in Professional Cookery. I was aiming to take a short course in culinary arts to learn better about the world of food and learn some cooking skills, as i was a having a shift in career and found myself opening my own coffee shop. After a long search on the internet where most of the institutes offered longer courses with a long period of internship, I found the Alpine Center 10-week program.You'll get to participate in theory classes with first year culinary arts students, learn skills in practical classes and work in a professional environment. The best morning classes with chef Giorgio Spanakis, where all the magic happens. He'll teach you the basic things, that's where you get to learn the secrets of the culinary world, from fresh pasta to making soups, bread, stocks and sauces to every aspect of basic cookery. Basically this is where you learn to cook in a professional kitchen; sometimes you'll make lunch for the students, some other times brunch and one of the best days we had was preparing a barbecue for the whole Alpine Center staff and students. You learn from the best in the business "The Grande" as we used to call him Chef Giorgio.
Let's not forget the middle of the week class with Chef Giorgia Kofinas! I found her a very inspiring person as a person and a real professional and dedicated at work. Her experience and positive energy will amaze you and you'll have the chance to participate in one of the most interesting practical classes, learn the spirit of cooking and learn how to cook the best Mediterranean dishes.
From the first day that I landed at the campus in lovely Glyfada, I was warmly welcomed by Mrs Hofmann who introduced me to the place, and since it was Saturday, took me out for lunch. Be sure, she and the Admissions Manager, Anastasia Konstantinidou will take care of you from the moment you step in the Alpine Center to the very end of your course.
All in all, I am grateful to have been able to attend this professional cookery 10 week course, and would recommend it to anyone who wishes to embark on a career in the culinary arts. I would also recommend the College to students who wish to specialize in hotel management and have a successful career in the hospitality world . My 10 weeks were perfect, I felt like i learned enough from one the best teachers and that I opened up since then to the world of culinary arts.
In closing, and in a few words, my sejour was really comfortable and the courses were more than interesting; the center of Athens was just a bus or tram ride away and the bus station was 1 minute away from the campus; you'll get to meet the most amazing students from all over the world in a very friendly and professional environment, while enjoying the beach walks and peaceful Glyfada! Wait for me Alpine I might be back for the Master’s program.
Would you like to embark on a career in the hospitality and tourism industry?
If you're interested contact us for more information
Monday, July 25, 2016
Three Decades in Hospitality & Tourism Education
START YOUR CAREER NOW!
Prepare Yourself for a Brilliant Career!
At Alpine Center, we pride ourselves on preparing men and women for brilliant careers in this exciting and growing industry.
We celebrate diversity and the international aspect of our programmes that are designed to meet the professional goals of our students, while at the same time meeting the changing needs of the global hospitality industry.
For nearly three decades Alpine Center has provided cutting-edge, high quality education and training in the field of hospitality and tourism management resulting in the overwhelming success stories of our graduates.
Next Intake: January 9, 2017
Friday, March 11, 2016
Success Story *Sami Bentahila
Sami Bentahila, UK and Morocco
Diploma in Culinary Arts 2012, BA in International Food and Beverage Management 2015
Now working as chef-de-partie at Barnsley House Hotel and Spa in the Cotswolds, England
My name is Sami Bentahila. I started out studying hospitality management in Switzerland, but after doing an internship in kitchen in Brussels, I realized that culinary arts was what I really wanted to do. The Swiss university did not offer a speciality in this, so I moved to Alpine Center and I never regretted it. What was good was that at the same time we did lots of practical work and also the background subjects needed for management. The place is not too big, very friendly, and of course in a great location. I learned so much, but at the same time had lots of fun and made many good friends. The internships I did in Mykonos and Antwerp were a great chance to see different places and work in different environments.
Since leaving Alpine I have worked in several fine dining restaurants in France and the UK. At present I am at Barnsley House Hotel and Spa in the Cotswolds, England. It was selected by Condé Nast as one of their 100 top hotels in the world in 2016. The hotel has a huge garden producing all the fruit, veg, herbs, etc for the restaurant, so I have really learned the value of seasonal local ingredients. The work is very tough,with long hours and a lot of stress, but I get so much satisfaction when I know I have created a really good dish, especially when customers send their compliments. It also keeps you very fit!
Tuesday, November 10, 2015
Mrs Georgia Pistolis Kofinas was honoured at the Museum of Greek Gastronomy in Athens
Mrs Georgia Pistolis Kofinas, Head of Culinary Arts at Alpine Hospitality & Tourism Management Department of City Unity College was honoured at the Museum of Greek Gastronomy in Athens on 7 November. The occasion was to present the 27th edition of the book “Sarakostiana” (Lenten Cuisine) jointly written by Mrs Marigoula Kokkinou and Mrs Georgia Kofinas.
The renowned Greek Chef Mrs. Dina Nikolaou made the presentation of the book which is a collection of 387 tasty and healthy Greek recipes, with high nutritional value. The cooking instructions are easy to follow and the ingredients easily available.
Mrs Christina Kostara, Dietologist and Nutritionist spoke about health benefits of the Mediterranean diet using as examples four of the book’s listed recipes.
A reception followed offering guests a sumptuous lunch, using some of the book’s recipes.
Students and staff of Alpine Hospitality & Tourism Management Department and City Unity College represented by Argyro Manoli, VP and Special Affairs Coordinator, who attended the event were deeply honoured to have their colleague, the distinguished Chef instructor Georgia Kofinas leading the Culinary Arts program.
Mrs Sybil Hofmann, President of International Programs at Alpine Center Switzerland had this to say:
"Georgia Kofinas has been a pillar of the Culinary Arts Program at Alpine Center for over 15 years. Her knowledge, charm, sense of humour, valuable contributions and dedication to her students are admirable. A food writer and presenter on television of Greek traditional cuisine, she is our Celebrity Chef and we all wish Georgia continued success with her ‘bestseller’ and other meaningful activities".
Thursday, April 3, 2014
Testimonial *Swiss Diploma in Culinary Arts at Alpine Center *BA(Hons) International Food & Beverage Management
Constantin Giebler came to Alpine Center all the way from Costa Rica to study Culinary Arts. He completed the two-year Swiss Diploma in Culinary Arts and topped it with a BA(Hons) International Food & Beverage Management conferred by University of Wales. He has now completed his industry placement.
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| Constantin Giebler in the kitchen of Restaurant La Rive, Amsterdam. |
Constantin says:
"I work permanently as the entremetier in the kitchen of Restaurant La Rive, a Michelin star restaurant, part of the Intercontinental Amstel Amsterdam. The most expensive and luxurious hotel in all of Amsterdam. For many months we were ranked #1 restaurant in all of Amsterdam by Tripadvisor. We are ranked 7th best in Holland.
I am extremely happy here and moving up fast as I have been promoted already from cold kitchen chef to warm kitchen garnish chef, and have incorporated myself in some groups such as the environmental team in order to gain knowledge and show pro-activity.
Amsterdam is a great city, with so much to offer. I am truly happy here."
"I thank you very much Mrs. Hofmann, for everything, as I must say I have it pretty good right now, and owe a lot of that to you and everyone at Alpine. You have open doors for me and taught me things that have enabled me to fulfill my dreams and live the life I wanted to. So again, for that I thank you."
Now Constantin belongs to our Alpine Alumni Ambassadors Association and we will be happy to be kept informed about his career progress. Same applies for all our Alpine Alumni.
We are so proud of you Constantin!
La Rive Restaurant
La Rive, located in the InterContinental Amstel Amsterdam, is one of Netherlands’ leading restaurants, marked by a long tradition of culinary delights, an excellent collection of wines and genuine hospitality.The culinary team – led by Chef de Cuisine Rogér Rassin, Maître d’ Ronald Opten and Sommelier Ted Bunnik – will see to it, that the dining experience becomes a memorable one.Restaurant La Rive, awarded a Michelin star is inspired by French-Mediterranean flavours with vegetables and seasonal produce prepared in an innovative way. In addition, the kitchen orients on Asian influences that are added in a subtle way.For the wine pairings they are constantly searching for extraordinary wines from specific wine regions to enhance the wine and food experience.La Rive’s dress code: tenue de ville.
admissions@swissalpinecenter.com
Sunday, March 2, 2014
Gordon Ramsay Is Coming To Greece
Gordon James Ramsay, OBE is a Scottish celebrity chef,
restaurateur and television personality. His restaurants have been
awarded 15 Michelin stars in total and currently hold 14.
Series Producer Nicola Lloyd says “This series will see Gordon travel to Europe’s holiday hotspots to help Brit-owned restaurants, hotels and B&Bs that are struggling to make ends meet. We’d love to hear from any owners, managers or head chefs who feel they could benefit from Gordon’s help and advice.”
Optomen Television, the BAFTA-winning producers of Channel 4’s Ramsay’s Kitchen Nightmares, is producing a brand new series to be set in Greece. The show’s producers are currently looking for restaurants, hotels and B&B’s in Greece who would like some help from the World’s most famous chef.
Series Producer Nicola Lloyd says “This series will see Gordon travel to Europe’s holiday hotspots to help Brit-owned restaurants, hotels and B&Bs that are struggling to make ends meet. We’d love to hear from any owners, managers or head chefs who feel they could benefit from Gordon’s help and advice.”
The series will be filmed during May and June and will be broadcast on Channel 4 later in the year.
source: www.xpatathens.com
admissions@swissalpinecenter.com
Friday, August 23, 2013
Job opportunity - Executive Chef in Jeddah
Job title: Executive Chef
Location( city): Jeddah
Department: Food and Beverage.
Will this position manage/supervise other employees? Yes
Reporting to: General Manager, Purchasing Manager.
Preferred nationality: Greek
Preferred gender: Male
Job description
- Responsible for all operations of the kitchen and cooking.
- Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Job qualifications
- 10 years of Greek cuisine background/ or equivalent education and experience.
- Knowledge of HACCP.
- Knowledge of all ingredients used in Greek cuisine.
- Familiarity with food-cost calculations, quality control and production control.
- Completion of apprenticeship as a cook in a hotel or restaurant.
- Ability to communicate in English written and spoken.
Please contact Pigi Mantzouratou at 210 8983022 or send her your cv hr@alpine.edu.gr
Saturday, July 27, 2013
Summer Mediterranean recipe from the kitchen of Georgia Kofinas
Tri-colored fusilli pasta with sundried tomato and olive pesto
At this time of the year, Greek villagers take advantage of Greece’s brilliant sunlight and hot, dry climate to dry out their homemade pasta. Most popular are the egg noodles, rolled out and cut by hand, but there are a number of small local workshops that produce other shapes and flavors of pasta as well. They take the regular pasta dough and enrich it with the addition of vegetable purees such as carrot, spinach, tomato and even beetroot to add both color and flavor. This recipe calls for a piquant pesto of sundried tomatoes, olives and herbs to be mixed with our pasta, which is made in the mountainous Lakonia, at the local workshop of Panagiotis and Stavroula.
Main ingredient
Pasta
Region Of Origin
Lakonia, Peloponnese
Ingredients
- 500 gr tri-colored fusilli pasta
- 250 gr sundried tomatoes in oil
- 1-2 garlic cloves
- 100 gr black olives, pitted
- A few basil leaves
- Pepper
- ½ cup grated kefalotiri or mizithra (hard cheese)
Instructions
- Boil pasta in ample water with salt for about 8 minutes until al dente and drain putting aside about ½ cup liquid. Place in a large mixing bowl and add 2 tablespoons of olive oil. Mix well and set aside.
- To make pesto, place remaining ingredients, except grated cheese, in the blender and pulse until mixture is just blended (not smooth). Add cheese and blend.
- Add pesto to fusilli and toss until pesto is incorporated well. Slowly add just enough of the saved pasta liquid until the mixture is rather wet, but not watery.
- Serve pasta accompanied by a refreshing summer salad.
The Chef
From the kitchen of Georgia Kofinas, Food writer and Culinary Arts instructor; Head of Mediterranean Cuisine at Alpine Center.
source: Authentic Greece - Peloponnese
Friday, July 12, 2013
Molecular Gastronomy
The introduction of molecular gastronomy into modern cuisine took the culinary world by storm
and started a movement that has become an international revolution. Using groundbreaking
technology and molecular techniques pioneered by Ferran Adria, the chefs that followed in his
footsteps have become the leaders of innovation in modernist cooking today.
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| Molecular gastronomy includes the study of how different cooking temperatures affect eggs, and their viscosity, their surface tension, and different ways of introducing air into them. |
Molecular gastronomy or molecular cuisine is the science of cooking but it is commonly used to
describe a new style of cuisine in which chefs explore new culinary possibilities in the
kitchen by embracing sensory and food science, borrowing tools from the science lab and
ingredients from the food industry and concocting surprise after surprise for their diners.
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| Spherification of juices and other liquids is a technique of molecular gastronomy |
Molecular gastronomy seeks to investigate and explain the chemical reasons behind the
transformation of ingredients, as well as the social, artistic and technical components of
culinary and gastronomic phenomena in general. The term Molecular Gastronomy was born in 1992
by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.
Many modern chefs do not accept the term molecular gastronomy to describe their style of
cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental
cuisine" or "avant-garde cuisine". Heston Blumenthal says molecular gastronomy makes cuisine
sound elitist and inaccessible, as though you need a BSc to enjoy it. In the end, molecular
gastronomy or molecular cuisine refers to experimental restaurant cooking driven by the desire
of modern cooks to explore the world's wide variety of ingredients, tools and techniques.
Molecular gastronomy science research starts in the kitchen and the learnings of how food
tastes and behaves enable these chefs to cook with it and discover new sensory pleasures with
it.
When people hear molecular gastronomy or molecular cuisine for the first time they often
mistakenly view it as unhealthy, synthetic, chemical, dehumanizing and unnatural. This is not
surprising given that molecular gastronomy often relies on fuming flasks of liquid nitrogen,
led-blinking water baths, syringes, tabletop distilleries, PH meters and shelves of food
chemicals with names like carrageenan, maltodextrin and xanthan. The truth is that the
"chemicals" used in molecular gastronomy are all of biological origin.
If you are passionate about cooking, have a creative mind and at the same time you are
analytical and logical, molecular gastronomy is most likely going to become your passion.
If you are not a professional chef with a fully equipped kitchen you can still enjoy molecular
gastronomy at home and without spending too much money. Many molecular cuisine recipes don't
even require especial equipment or "chemicals".
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| Ferran Adria |
Some of the best Molecular Gastronomy Chefs are:
Ferran Adria, Barcelona, Spain
Heston BlumenthalBray, United Kingdom
Andoni AdurizDonostia-san Sebastián, Spain
Grant AchatzChicago, Illinois
Jose AndresWashington, District of Columbia
Yoshihiro NarisawaTokyo, Japan
Seiji YamamotoTokyo, Japan
Paco RonceroMadrid, Spain
Quique DacostaDenia, Spain
Rene RedzepiCopenhagen, Denmark
RJ CooperMclean, Virginia
Yoshiaki Takazawa, Tokyo, Japan
sources:
molecularrecipes.com wikipedia Worlds-Best-Molecular-Gastronomy-Chefs
Thursday, May 23, 2013
The Chef behind Culinary Arts at Alpine Center
- He is Italian.
- Hotel and Culinary studies in Italy.
- Awarded in national and international competitions for his recipes.
- Excellent Italian cooking skills; traditional cuisine - modern and creative cuisine - Mediterranean cuisine - Northern Italian cuisine -Venetian cuisine - light and healthy cuisine - Classic cuisine - Real genuine cuisine - International cuisine.
- Good Italian pastry skills for restaurants; classic-modern-creative styles.
- Speaks Italian, English, Spanish, Portuguese and French, notions of other languages as well.
- Worldwide experience with multi-cultural staff.
- Knowledge of restaurant management.
- Knowledge of bar business including cocktail, coffee and wine knowledge.
- Many years of experience in Restaurants, Hotels, Food Factories and Institutes, but also part-time or private collaborations and promotions, in Korea, Russia, French Guyan, Italy, Tunisia, Germany, Brazil, Japan, Spain, China, Mexico and Greece.
- Course Tutor of the Culinary Arts programme at Alpine Center since October 2011.
Alpine Center and Chef Stefano Zamboni
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Brilliant delicacies prepared by Chef Stefano Zamboni and CAD students for the PParents Evening at Alpine Center.
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| The Executive Chef, Stefano Zamboni, with second year Chef students. |
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