21 June 2019
Mediterranean bar & kitchen
The purpose of this summer school is to introduce students and professionals from the fields hotel managements, gastronomy and Bartending, to novel proposals for creative uses of traditional Mediterranean products in bar and kitchen.
The participants will learn not only set skills and usage of materials but will be encouraged to innovate and adapt recipes and techniques according to their own cultural and professional background.
Course leader
Nikos Maniskas, bartending professor at Anko and Bar manager in Elyseum hotel resort and spa
Ntina Nikolitsi, bartending professor at Anko and Bar manager in Elyseum hotel resort and spa
Antonis Koronaios, professor in Culinary arts at Anko, chef at Sun
Target group
Students and professionals in culinary or tourism
Course aim
The purpose of this summer school is to introduce students and professionals from the fields hotel managements, gastronomy and Bartending, to novel proposals for creative uses of traditional Mediterranean products in bar and kitchen.
The participants will learn not only set skills and usage of materials but will be encouraged to innovate and adapt recipes and techniques according to their own cultural and professional background.
Fee info
EUR 650: 1