Cyprus Junior Culinary Team brochure

T h e C y p r u s J U N I O R N A T I O N A L C U L I N A RY T e a m

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M ESSAGE FRO M

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All under 25 years old and eager to prove themselves, Cyprus’s 10 junior team members are ready to build on their recent successes, says Team Manager Andonis Nicolaou.

Only last November at the 2013 International Young Chef Challenge in Korea - their first international outing as a team Cyprus’ junior chefs captured two silver medals and have been diligently working to enhance their skills ever since.

“They realised how much responsibility their role carries and how serious competition-level performance is,” says Andonis, “and they’ve taken their mission to heart completely.”

The team will execute a rigorous live cooking programme for 12 people, with highlights including a seafood platter, finger foods like halloumi with tomato royale and olive crust dacquoise, gorgonzola cheese cones with green apple marmalade, and a flavourful veal and smoked ham main.

“They’ve trained to prepare their recipes to perfection against the clock,” says Andonis, because they know that at this level, perfection is the only objective worth striving for.

With confidence in their craft and their native gastronomy expected to rise, the island’s juniors are setting a course for the stars.

An don i s N i c o l ao u Executive Chef Kanika Hotels

B assil N oe l C hristos

M a r i a C h a r i to u

Iakovo s Y i a n n ako u

TEAM CAPTAIN Sous Chef Poseidonia Beach Hotel

Cook B Four Seasons Hotel

Cook B Four Seasons Hotel

Christos C hristakis

Atha n asia t h e o d o u lo u

Ko n sta n t i n o s Kyr l aki s

Kat e r i n a De me t riou

Cook B Londa Hotel

Pastry B Le Meridien Hotel

Cook B Four Seasons Hotel

Pastry B Four Seasons Hotel

Kostas Ma rin ou

A n do n i a G e o r g i o u

Marios Andreou

student AXIK

student AXIK

Chef Military Service

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The Cyprus JUNIOR NATIONAL CULINARY Team would like to thank the following sponsors for their valuable support:

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WE would ALSO LIKE TO THANK the following sponsors for THE design and PRODUCTION OF THIS BROCHURE