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PROGRAMME OF SIDE EVENTS TIME EVENT SPACE Exhibition Working Hours: 10.00 - 20:00 24TH PAN-HELLENIC PASTRY CONFERENCE ‘Sweet thoughts about the present and future of patisseries’ 09:00 – 15:00 Pavilion 14 FEDERATION OF CONFECTIONERS OF GREECE GUILD OF CONFECTIONER SHOPKEEPERS OF THESSALONIKI 3rd PAN-HELLENIC BREAD CHAMPTIONSHIP ‘TRADITIONAL BREADS’ TEAM PELOPONNESE -The bread of Moria - Multiseed bread of Ancient Ithome -The bread of Taygetos TEAM CRETE -The bread of Psiloritis - Minoan bread TEAM SMALL ISLANDS -The miller’s bread - Traditional Lefkada rye bread. -The fisherman’s bread - Traditional Skiathos bread with basil. 10:00-19:00 Pavilion 13 PRODUCT PRESENTATION TO THE JUDGES’ COMMITTEE (12:00-12:30) TEAM CENTRAL GREECE -Bread with xynomizithra cheese - Wheat bread with sour apple - Heavy barley bread with leaven. - Heavy bread with chives and lemon TEAM THESSALY -Thessaly rustic bread - Bread of Olympus - Bread of the Muses TEAM MACEDONIA -Macedonian bread-Thracian bread - Pontus bread Saturday 24/02/2018 Saturday PRODUCT PRESENTATION TO THE JUDGES’ COMMITTEE (17:00-17:30) ‘N. Germanos’ HELLENIC ASSOCIATION OF FOOD TECHNOLOGISTS 11:00 – 15:00 Congress Centre Hall A ‘Baking - confectionary - ice cream: modern trends and prospects’ REGION OF CENTRAL MACEDONIA 11:00-12:30 MACEDONIAN CUISINE DESSERTS Pavilion 12 ‘Thessaloniki bougatsa, cream and cheese’ Philippos Bantis, Hellas Pastry Chef Club HELLAS PASTRY CHEF CLUB 11:30 – 13:30 ‘Sugar paste cakes’ Pavilion 13 Nikolaos Bloskas and Maria Chatzara SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 12:30 ‘Greek foods & branding’ Events Hall M. Angelakopoulos & Ch. Velianis SIDE EVENTS : THE PAIRING EXPERIENCE Pavilion 8 13:00-18:00 CHEESE & WINE PAIRING SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 14:00 ‘The fanciest meat cuts’ Events Hall Myrsine Lambraki HELLAS PASTRY CHEF CLUB 14:30 – 16:30 ‘Chocolate confectionery art’ Ioannis Karypidis Pavilion 13 17:00-19:00 ‘Sugar paste cakes’ Archontia Paschalidou REGION OF CENTRAL MACEDONIA MACEDONIAN CUISINE DESSERTS 15:00-16:30 ‘Central Macedonia semolina halva’ Damianos Tsamazis, Hellas Pastry Chef Club Pavilion 12 17:00-18:30 ‘Revani’ Nikos Schoulis, Hellas Pastry Chef Club LADOUDI BROS Pavilion 14 17:00 – 17:45 Product Presentation: ‘Gluten Free Brownie Mix & Sugar Free Ireks Cake’ Presentation Space SIDE EVENTS : PAIRING STORIES & TASTES ‘Wine exports. The solution to the crisis’ 16.00 An. Chaitidis Pavilion 9 Events Hall ‘Aristoil-Strengthening the competitiveness of olive oil’ 18:00 P. Mantas, Region of the Peloponnese AGIOS ATHANASIOS ASOP Pavilion 14 18:15 – 19:00 Product presentation: ‘Organic pomegranate juice’ Presentation Space PROIKAS STAMATIS S.A. Pavilion 14 19:30-20:00 Product presentation: ‘Proikas Kaseri Cheese’ Presentation Space The ARTOZYMA and DETROP BOUTIQUE 2018 exhibitions will be inaugurated by Alternate Minister 20:00 Pavilion 13 of Rural Development and Food Mr Ioannis Tsironis Exhibition Working Hours: 10:00 – 20:00 3rd PAN-HELLENIC BREAD CHAMPIONSHIP ‘TRADITIONAL GREEK BREAKFAST’ TEAM CENTRAL GREECE -Lenten Milos island pougaki - Lipsopita - Platetsi - Ladenia - Tahini and chocolate tart - Rustic dough-pies TEAM THESSALY -Bobota - Pie with rolled fyllo pastry and goat’s cheese 2018 -Thessaly spinach pie TEAM MACEDONIA -Olive bread with throumba olives - Traditional loukoumades dumplings 10:00-19:00 Pavilion 13 -Evros boukitses bites PRODUCT PRESENTATION TO THE JUDGES’ COMMITTEE (12:00-12:30) Sunday 25/02/ Sunday TEAM PELOPONNESE -Doli koulouri bread-ring - Kalamata koutalides - Mani Lalangi TEAM CRETE -Tahini pie - Pan mini-pies - Oil biscuit with barley -Phaistos boukitses bites TEAM SMALL ISLANDS -Skiathos cheese bread-ring - Raisin-bread - Olive bread-ring - Spinnach pie -Milos cake PRODUCT PRESENTATION TO THE JUDGES’ COMMITTEE (17:00-17:30) ‘N. Germanos’ 10:00 HELLENIC FEDERATION OF BAKERS Congress Centre Hall B ‘Meeting of the Presidents of the Hellenic Federation of Bakers’ REGION OF CENTRAL MACEDONIA 11:00-12:30 MACEDONIAN CUISINE DESSERTS Pavilion 12 ‘Thessaloniki bougatsa, cream and cheese’ Philippos Bantis, Hellas Pastry Chef Club HELLAS PASTRY CHEF CLUB 11:00 – 12:00 ‘Restaurant desserts’ Konstantinos Spanidis Pavilion 13 12:00 – 16:00 ‘Thessaloniki White Tower’ Confectioner’s Club HELLENIC ASSOCIATION OF FOOD TECHNOLOGISTS SEMINARS – WORKSHOPS 11:00 – 12:00 ‘Different types of leaven as a functional factor in baking and their role in forming organoleptic properties’ • M. Orestidis - Food Technologist, 25 years of industrial and research experience • E. Konstantini -Biotechnologist MSc, Bread Sensory Evaluation 12:00 – 13:00 ‘Alternative sweeteners in flour baking and confectionery’ • D. Papapanagis – Food Technologist, 20 years of industrial experience For the above events there will be prepared products available, which will be Pavilion 14 technically evaluated by the speakers after the presentation. There will be an Presentation Space organoleptic evaluation and analysis of the results by the speakers. ‘Sugar free desserts and ice creams’ 13:00 – 14:00 Demonstration of sugar free caramel sculpting-production and its application to confectionery products. • G. Smarnakis -Food Technologist, 25 years of industrial and research experience • S. Giaptzis -Food Technologist, Master Pastry Chef 14:00 – 15:00 ‘Gluten free products and how to protect against cross contamination’ • Elena Sakareli Food Technologist in cooperation with the Hellenic Coeliac Association SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 12:30 ‘ Food-wine taste harmony’ Events Hall Ch. Tzanis REGION OF CENTRAL MACEDONIA MACEDONIAN CUISINE DESSERTS 13:00-14:30 ‘Vlach Milk-pie’ Ioannis Christoforidis, Hellas Pastry Chef Club Pavilion 12 15:00-16:30 ‘Thessaloniki Panorama triangles’ Damianos Tsamazis, Hellas Pastry Chef Club SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 14:00 S. Evangelou Events Hall TROFEAS VEGAN Pavilion 14 15:30 – 16:00 Product presentation: ‘Bougatsa’ Presentation Space SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 16:00 Masterclass: N. Zygoura Events Hall SARLIS FARM Pavilion 14 16:15 – 16:45 Product presentation: ‘Kymi Organic P.D.O. dried figs’ Presentation Space HELLAS PASTRY CHEF CLUB 16:30-17:30 ‘Confectionery art’ Pavilion 13 Kyriakos Papadopoulos PARSALIS A.P. – KARATZAS A.P. Pavilion 14 17:00 – 17:45 Product presentation: ‘Tutto Farina #1, Tutto Farina #2 Pastry’ Presentation Space REGION OF CENTRAL MACEDONIA MACEDONIAN CUISINE DESSERTS Pavilion 12 17:00-18:30 ‘Rolling baklava fyllo pastry’ Joseph Azam, Hellas Pastry Chef Club HELLAS PASTRY CHEF CLUB 18:00 – 20:00 ‘The secrets of the éclair’ Pavilion 13 Theodoros Sembros RED CREATIVE ‘The image of wine’ Pavilion 9 18:00 Simos Saltiel, Creative Director / Photographer Events Hall DOURMOUSOGLOU BROS & CO PARTNERSHIP Pavilion 14 18:15 – 18:45 Product presentation: ‘Relaxing Gelato – Chamomile, Lemon Balm & Passion Presentation Space Flower’ MITROPETROS & CO - FILEVIA Pavilion 14 19:15 – 20:00 Product presentation: ‘Aronia (chokeberry) Natural Juice’ Presentation Space Exhibition Working Hours: 10:00 – 18:00 3rd PAN-HELLENIC BREAD CHAMPIONSHIP 10:00-12:00 ‘GLUTEN FREE BAKED GOODS’ NATIONAL BAKING TEAM -Traditional Bread - Lagana with cherry tomatoes and rosemary -Rustic pies - Vanilla cake - Fruit tart - Brownies 12:30 – 13:30 ‘DOUGH BAKED ART’ TEAMS: CENTRAL GREECE, THESSALY, MACEDONIA, PELOPONNESE CRETE, SMALL ISLANDS Pavilion 13 CREATION PRESENTATION TO THE JUDGES’ COMMITTEE 12:30 – 13:30 WINNER AWARDS FOR TASTE AND QUALITY 14:00 HELLAS PASTRY CHEF CLUB 11:00 – 12:30 ‘Mt Athos koliva’ Pavilion 13 Nikolaos Bloskas REGION OF CENTRAL MACEDONIA Monday 26/02/2018 Monday MACEDONIAN CUISINE DESSERTS Pavilion 12 11:00-12:30 ‘Pontus’ varvara’ Nikos Tsiantis, Hellas Pastry Chef Club SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 12:00 Thessaloniki Food Festival Events Hall LIKE IT USED TO BE Pavilion 14 12:00 – 12:30 Product presentation: ‘Vegetable Trahanas’ Presentation Space HELLAS PASTRY CHEF CLUB 13:00-15:00 ‘Cup cakes, sugar paste cake pop biscuits’ Pavilion 13 Mariana Yiabantzi REGION OF CENTRAL MACEDONIA 13:00-14:30 MACEDONIAN CUISINE DESSERTS ‘Tahini halva, Asia Minor’ Pavilion 12 Nikos Schoulis, Hellas Pastry Chef Club LESEL S.A. Pavilion 14 13:00 – 13:30 Product presentation: ‘Lesvos Gold’ Presentation Space SIDE EVENTS : PAIRING STORIES & TASTES Pavilion 9 14:00 ‘We are the last generation that cooks’ Events Hall Sg. Kalogeropoulou HELLAS PASTRY CHEF CLUB 17:30-17:30 ‘Sugar paste cakes’ Pavilion 13 Archontia Paschalidou SIDE EVENTS ‘FOOD BARS’ A unique event in a specially created meal space, where all Detrop Boutique 2018 exhibitor products will be presented, through a carefully prepared menu. Participants will have the opportunity to taste selected delicacies presented at 10 separate food bars, where event chefs will combine flavours, present ideas and propose new ways of using unique products and ingredients. Visitors (500 people in total) can book a table at one of 9 selected meals, throughout the three days of the exhibition, and will taste unique creations made with quality Greek products. In the same space, pavilion 9, each day will begin with aromatic herbs, beneficial teas, tastings of established Greek honey products and ideas for their unique uses in the kitchen by AUTh’s scientific staff. Pavilion 9 ‘CHEESE & WINE’ All Detrop Boutique 2018 exhibitors from the sectors of wine, dairy products and accompanying products - such as condiments, purées, olives, dried fruits, etc. - will present at the Cheese & Wine
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  • Pastry Chef POSITION DESCRIPTION

    Pastry Chef POSITION DESCRIPTION

    Pastry Chef POSITION DESCRIPTION REPORTS TO: Executive Chef SCOPE OF POSITION: The Pastry Chef is responsible for overseeing the Pastry Department at the Kickapoo Lucky Eagle Casino. The Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department. The Pastry Chef works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Casino restaurants. DUTIES AND RESPONSIBILITIES: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. ● Demonstrates hands on approach to all bakery products produced in the Pastry Department insuring quality, presentation and consistency standards meet company standards. ● Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed ● Ensures that all food products prepared meet the established specifications and standards. ● Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. ● With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. ● Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. ● Seeks to maintain knowledge of industry trends in the world of pastry and baking.
  • Holy Week Program- 2016

    Holy Week Program- 2016

    HOLY WEEK PROGRAM- 2016 April 2016 Saturday, April 23, 2016-SATURDAY OF THE RAISING OF LAZARUS Orthros 8am; Divine Liturgy 9-10:15am All the children should prepare to receive Holy Communion P.T.O. hosts communion breakfast and Palm making; Vespers 4:30 Sunday, April 24, 2016-PALM SUNDAY Orthros 8:45am;Divine Liturgy 10-11:30am The traditional Fish Dinner will be served following The Divine Liturgy;(Reservations required) $25; gratis pizza for the children THE NYMPHIOS(Christ the Bridegroom) SERVICE 7:-8:15pm The Nymphios(Christ the Bridegroom) Service Monday, April 25, 2016-HOLY & GREAT MONDAY 7-8:15pm The Nymphios (Christ the Bridegroom) Service Tuesday, April 26, 2016-HOLY & GREAT TUESDAY 7:-8:15pm The Nymphios(Christ the Bridegroom)Service The hymn/troparion of the nun Kassiane is chanted Wednesday, April 27, 2016-HOLY & GREAT WEDNESDAY 8-9:45am The Pre-Sanctified Liturgy 3-4:15pm The Sacrament of Holy Unction 7-8:15pm Nymphios/The Sacrament of Holy Unction Thursday April 28, 2016-HOLY & GREAT THURSDAY 5:15-6:40 am St. Basil’s Vesperal Liturgy (The Mystical Supper) HOLY COMMUNION ONLY IN THE SETTING OF THE DIVINE LITURGY and UNTIL 7am 7-10pm THE PASSION AND CRUCIFIXION OF OUR LORD The reading of the Twelve Gospel Passages April 29, 2016 HOLY & GREAT FRIDAY 8-9:45am The Service of the Royal Hours (Epitaphios decoration 10:30am) 3-4:15pm The Removal of Christ From the Cross (The Apokathelosis Service) 7-9:45pm The Burial, Funeral, and Epitaphios Service of our Lord (outdoor procession 8:30pm) April 30, 2016-HOLY & GREAT SATURDAY 5:15-6:35am The Divine Liturgy of St.