The Hellenic Chefs’ Club will open a branch in Germany, with its headquarters in the offices of the German-Greek Business Association (DHW) in Cologne, under an agreement signed with the German Hotels and Restaurants Association (DEHOGA) for the establishment of a “Greek Mediterranean Cuisine” quality seal.
According to a DHW announcement, the agreement provides the opportunity for post graduate training for graduates of German culinary schools in Greek Mediterranean Cuisine at the Gastronomy and Hotel Studies Center “Les Chefs”, run by the Hellenic Chefs’ Club.
The “Greek Mediterranean Cuisine” quality seal aims to promote Greek gastronomy internationally, to familiarise the international public with the healthy Greek Mediterranean Cuisine and the Cretan diet, and promote not only Greek hospitality, but also quality products from the Greek countryside through dining establishments and various events.
The seal will be awarded to selected restaurants after proper applications are submitted, provided that they comply with all the terms and conditions for the seal, while their menu must also receive approval by the Hellenic Chefs’ Club.
The agreement was recently signed during the HORECA 2012 exhibition in Athens by the president of DHW, a Member of the European Parliament from the German Liberal Party, Giorgos Chatzimarkakis, and the president of the Hellenic Chefs’ Club, Miltos Karoympas.
The Hellenic Chefs Club received an invitation by G. Chatzimarkakis for a “Greek Mediterranean Cuisine” conference in the European Parliament, where he will personally organize a cooking show for the Members of the European Parliament and their associates.
The 3rd Greek Gourmet Touring, titled Sympossio, organized by Aldemar Gourmet Touring, finished its journeys on the 17th of February. Sympossio traveled in 7 countries in 14 cities, such as London, Berlin, Cologne, Munich, Bologna, Toulouse, Brussels. 600 travel agents and journalists specializing in gastronomy and tourism participated in Sympossio.
The aim of the gourmet travel was the promotion of Greece through cuisine, nutrition, and local products in a vivid, experiential way as a remarkable culinary destination. The joined forces of Greek hoteliers, Greek cuisine and Greek local products empower the international image of Greece and boost our business activity.
Sympossio could turn into a national institution. The effort to that end is made by the Hellenic Chefs’ Club, the Hellenic Organization for the Promotion of Exports, local associations and the Greek Ministry of Culture and Tourism.