Τρίτη, 28 Φεβρουαρίου 2012

Μεταφορά blog chef Nikolas Konstantinou στο google

Παιδιά λόγο καλύτερης λειτουργίας του blog, μεταφερθήκαμε στο google. Όλα τα άρθρα και τα  σχόλια σας μεταφέρθηκαν εδώ.
Κοπιάστε να γίνετε και μέλος στο blog.
Chef Nikolas Konstantinou

Δευτέρα, 20 Φεβρουαρίου 2012

Gastronomia - Gastrognosia - CCA Competitions - 2012 Exhibition

Gastronomia - Gastrognosia exhibition 2-4 of March 2012 is organized every second year in February or early in March, at the Nicosia State Fair and it is considered to be a great festival for the food industry. Gastronomia - Gastrognosia 2012 is organized by Georgallis Fair & Easy Systems Ltd, in co-operation with the Cyprus Chefs Association, the Confectioners Federation and the Pancyprian Bakers Association. Purpose of the exhibition is to giving the opportunity for all companies dealing with products and services in the food industry to see new products, equipment and taste new products at the exhibition hall. Exhibition will be open also for the public. Gastronomia - Gastrognosia exhibition is also supported by Cyprus Association of Bartenders, with their own competitions, Pancyprian Hotel Association and Restaurants Association.

Cyrpus Chefs Association will organize chefs competitions for students, college students and professionals. Students and professionals are going to compete in several categories. Special categories of the competition is the Chef of the Year, Pastry chef of theYear, Young chef of the Year, Grand Prix cooked and served, College Grand Prix, Cyprus modern dish and more. Visitors will have the opportunity to see celebrate cakes, static and live competitions.

Cyprus Association of Bartenders will this year organize: First Non - Alcoholic Cocktail Competition where the winner will be traveling to Czech Republic and represent Cyprus in 3rd Non - Alcoholic Cocktail Championship (The best Non - Alcoholic Cocktail in the World) on Grand Mattoni Drink 2012. Junior Cocktail Championship for students of Technical Schools 2nd Pancyprian Cocktail Competition - Cocktails with base of local variety of wines in cooperation with Wine Product Council (SAP).

For further information about the exhibition days and the time table visit the follow links :
The above information had be taken from Cyprus Chef Association web page
Chef, Nikolas Konstantinou

Hotel-Restaurant, Mediterranean Culinary Competition Gastronomia 2010

Mediterranean Culinary Competition Gastronomic Awards

Caramelia mouse set on xocomeli walnut bisquit, ivory passion ice cream, pillow of paff pastry with strawberries and rhubard, passion meringue cubes

Crusted rack of lamb and glazed wild board fillet, potato creation Gastronomia 2010, seasonal vegetables, smoked honey and thyme sauce
 
Lightly smoked and baked salmon, prawns croquette, ocean king crab salad with mango caviar and lime foam, caviar sauce

Traditional walnut tart, topped with mangaro chocolate mouse, crispy phyllo pastry and masticha gellato, commandaria flavoured sauce
 
Norwegian salmon medallion with scalop, zucchini blossom filled with alaska crab meat, crispy fried shrimp ball on carrot and ginger mosseline, caviar sauce
 
Lamb three way, loin of baby lamb with cyprus halloumi cheese, glazed lamb sweetbreads, lamb shoulder confit, potato, celeriac puree and selected vegetables, lamb jus
 
Smoked salmon carpaccio, anchovy and snow crab beignet, new style nicoise, mango and sage vinegrette
 
Pan-roasted Veal Tenderloin and breaded slow cooked lamb shoulder, plum tomato fondue, foie grass and black truffles strudel, smoked celeriac and spring cabbage mosseline, armagnag scented jus

Iced pistachio with chocolate mousse served with hot banana cake and green apple ice cream, vanilla cream sauce

Mediterranean Culinary Competition Gastronomia 2010

Chef Nikolas Konstantinou while cooking for a competition

Mediterranean Culinary Competition Gastronomia Awards

Mediterranean Culinary Competition Gastronomia Awards



Who is Who

My name is Nikolas Konstantinou and im employee of Starwood Hotels Company. Im working for Le Meridien Limassol Spa and Resorts Cyprus, as a Chef de Partie.

  • At 2001 I  Graduated from the 1st Technical School of Nicosia. Attended the school of hospitality (Chef).
  • At 2004 I Graduated from the Higher Polytechnic Institute of St. Petersburg. Attended the school of Foreign Language (Russian). 
  • At 2008 I Graduated from the School of Culinary Arts at Intercollege, Nicosia.
  • At 2009 I attended the Hospitality and Tourist Management  at University of Nicosia.
During my studies, at Intercollege and University of Nicosia and in recognition of my outstanding superior academic achievement they attaining me at the ‘’Dean’s Honour List’’ in the fall semester 2006, the fall semester 2007 and the spring semester 2007.
I also participated at the 4th Intercollege Annual Student Recognition Award Ceremony and awarded with the Cyprus Chef’s Association award for the ‘’Highest CPA 1st year student.

My work experience starts:
  • At 1998, at Hilton Cyprus and then at 1999 at Holiday Inn Nicosia as a trainee. Was my first step at the hospitality busines and was very helpful for my carrier.
  • Vrissiana Beach Hotel at Protaras, at 2000 was my real first job. i worked there as a cook C. As employment there i worked at butchery, garde-mange and main kitchen.
  • After i finish with my studies i worked for MUG Catering Services as a cook B, close to Executive Chef Christos Christodoulou, preparing and organizing gala dinners, buffed, plate and silver service functions. After few years, Chef Christodoulou promoted me for my excellent service as Sous Chef of Mug Catering services.
  • My next stop was at Louis Althea hotel as a kitchen supervisor, deal with buffed and a la carte menu. Was a great experience to work my management skills and i learn a lot about kitchen and staff management.
  • At 2007 i had a challenge. Le Meridien Limassol Spa and Resorts come on my way. A 5 stars hotel probably the best in Cyprus and one of the best in Europe hired me for the kitchen team. Throw the years i improve myself and my skills. At 2010 i had a special training in France, as assistant chef de cuisine and from that time they promoted me until today as a head of department (chef de partie).
In addition to improve my knowledge and skills I have attended to gastronomy seminars and competition.
  • The year 2000 I attended  the "5th Cypriot Competition of young Chefs", and I was awarded a silver metal. 
  • During 2001 I participated  "3th Mediterranean contest of gastronomic Crete 2001" in categories "Junior Grand Prix" and "Live Technical Fish". I was also a participant  at the "6th Cypriot Professional Gastronomic Competition" were I was awarded a merit in category "Grand Prix" and "Presentation Technical Desert".
  • At 2005 I participated at the "Hygiene Practicum", "Introduction to HACCP system", "HACCP system and HACCP inspection system" seminar's. 
  • At 2006 I  participated the "Fish and Mead Processing", "First Aid and Allergy Free Cooking" seminars.
  • Additional to competitions during 2008 I  participated the "Gastronomic Culinary Competition" were I was  awarded a gold medal in category of  "College Grand Prix’". And at "The Montekristo Mediterranean Food & Drink Festival (Malta)"  I was awarded a bronze medal in category of ‘’Practical Team’’ and silver medal in category of ‘’Lamb Dish’’.
  • At 2008 I participated the "Outside Catering, Preparation & Service" and the "Cook Beyond Cooking" seminar, followed by attending the 2nd Annual Student Conference “Job Opportunities After Graduation”.
  • At 2009 I got my second "First Aid" seminar and I was trained for the AED (automated external defibrillation).
  • At 2010 I participated the "Mediterranean Culinary Competition Gastronomia" and I  awarded with gold medal in category of "Hotel restaurant" and silver medal in category "Fish Platter For 2", technique of gelatin.
  • At 2011 I also attend at "Starwood Orientation" program by participating at seminars "Understanding Success and Failures", "Communications is the key to Success" and "Handling Complaints". Also i was participated at the "El Bulli"  molecular gastronomy and mixology seminar by the world famous chef Najat Kanach.
  • At August 2011 Le Meridien Limassol Spa and Resort present me as the employee of the month.
  • At 2012 I had the opportunity to share my knowledge at molecular mixology with Nano Bar bartenders, and present them new technigues for a different, molecular bar creative's.
  • At 2012 I  participated the "Gastronomic Culinary Competition" were I was  awarded a gold medal in category of  "Grand Prix Challenge Cook & Serve" as a team capten.

Chef, Nikolas Konstantinou

Welcome to Chef's Nikolas Constantinou blogspot!

With this blog I will try to share my ideas with you and I would like to have a conversation about yours ideas. Many thanks to all of you and stay tune to enjoy the delightful journey while sharing cuisine ideas and special recipes.