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Takis – hands-on greek cooking workshops
The guests will have a chance to acquire a hands-on experience on greek cuisine, take part in the actual preparation & cooking of numerous greek dishes, and consume the dishes that they have created.
WHAT you will LEARN:
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Greek cooking workshops: basic theoretical principles
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Hands-on experience: cooking and consuming traditional greek dishes and delis
Kythera - Where the Experience will take place
What Wikipedia says
Kythira (or Kythera) is an island in Greece lying opposite the south-eastern tip of the Peloponnese peninsula. Today its population hovers around 3,354 people (2001 census). From ancient times until the mid 19th century, Kythira was a crossroads of merchants, sailors, and conquerors. As such, it has had a long and varied history and has been influenced by many civilisations and cultures. This is reflected in its architecture (a blend of traditional, Aegean and Venetian elements), as well as the traditions and customs, influenced by centuries of coexistence of the Greek, Venetian, and Ottoman cultures.
The chief town of the island, Kythira (or Chora, "village") has the Historical Archives of Kythira, the second largest in the Ionian islands, after Corfu. The rugged terrain is a result of prevailing winds from the surrounding seas which have shaped its shores into steep rocky cliffs with deep bays. The island has many beaches, of various composition and size; only half of them can be reached by road through the mountainous terrain of the island. The Kythirian Straits are nearby.
Since the late 20th century, the Kythirean economy has largely focused on tourism, which provides the majority of the island's income. The popular season usually begins with the Greek holiday of Pentecost at the end of May, and lasts until the middle of September. During this time, primarily during August, the island's population will often triple due to the tourists and natives returning for vacation. Minor sources of revenue are thyme honey, famous within Greece for its rich flavor, as well as some small-scale cultivation of vegetables and fruit and animal husbandry that is, nevertheless, increasingly restricted to local consumption.
Takis Vasileiou is your Host for the whole experience
Takis studied Hotel and Restaurant Management and has had a long career in the hospitality industry in Greece and overseas. He owned his own restaurant in San Francisco, CA and has offered numerous Greek cooking workshops for foreign tourists.
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Place of ORIGIN: Athens
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LIVES in: Kalamata, Kythera
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SPEAKS: English
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LOVES: travelling, cooking
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Has TRAVELLED to: USA, England, Sweden, many other European & North American countries
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Personal TRAITS: very hospitable and pleasant, real extrovert
Here's how we'll spend the day and what we'll do together
Under the expert guidance of Takis who is a top expert in greek cooking, the guests will have a chance to acquire a hands-on experience on the intricacies of greek cuisine. After a brief overview of the basic theoretical principles, the guests will prepare for the actual cooking.
Guests will take part in the cooking of numerous greek dishes and delis (which vary in each class), including both the preparation process (down to individual ingredients, herbs and spices) and the baking-cooking process. At the end of the class, the guests will enjoy consuming the dishes that they have created, and relaxing with chit-chat.
WHAT you will LEARN:
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Greek cooking workshops: basic theoretical principles
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Hands-on experience: cooking and consuming traditional greek dishes and delis
Here are the details for Booking this Greek experience
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Place: Kythera
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Meeting Point: "ASTIKON" cafe' at the Potamos square
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Duration: 6 hours
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Timetable: 11.00-17.00
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Availability: throughout the year
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Group size: 10 persons max
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Price: 60 euros per person
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What’s SPECIAL about this experience: learning authentic greek cuisine by a professional connoisseur and practitioner
