“The Anthology of Greek Gastronomy” by Sophia Stamou


Sophia Stamou was born in Athens, Greece to a household initially from Corinth, Greece. The completed meals author, host and producer of “The Anthology of Greek Meals” was simply 12 when she began training the culinary arts.

Sophia loves the heat of gathering family and friends across the desk – the Greek method to welcome and deal with family members. She continues to gather the very best from all of the locations in Greece she visits to movie and produce her exhibits.

When did you first discover that you just had cooking expertise? And have been they by inclination or developed with coaching?

Initially, I wish to thanks to your invitation. It’s such an honor for myself and for the entire staff and the benefit of our glorious work with the anthology of Greek gastronomy.

The Anthology of Greek Gastronomy is the world’s largest and most authoritative information to Greek gastronomy, which, after numerous research, analysis and laborious work, combines an infinite quantity of fabric from throughout this land of Greece.

Concerning your query, I spotted how a lot I liked cooking – ever since I used to be a small youngster, as a result of I intensely noticed and adopted the household cooking custom. On the age of 10, I made my first clumsy creations. It exhibits that I had momentum from an early age!

Cooking is taught solely by the soul and from there every dish comes first, earlier than reaching the palate. How a lot coaching does a prepare dinner do. Solely the love of gastronomy will make it doable to transcend oneself within the area and it’s then that training will deliver on one’s path the data essential to advance extra penetratingly in a single’s artwork.

My nice weapon within the data of cooking was my contact with the adored Makis Velissaropoulos and my collaboration with him at Le Monde college. I owe lots to this uncommon man who was wealthy in each morals and data. Makis Velissaropoulos… Might God relaxation his soul in peace.

Anybody would suppose that with a significant in English and French literature you’d change into a language trainer, however as a substitute you selected to enter cookbook translation. How did it occur?

I actually like to write down books. I wrote from a really younger age and my books are a specific part of my mind-set. Cookbooks are at all times gratifying and fill you with data and concepts. So I made a decision to learn quite a lot of books and begin translating. Then got here the Le Monde college, the final word expression of English and French cooking and confectionery terminology.

Then come my cookbooks, associated to experiential tales and now I am doing a brand new e-book that accommodates my experiences, from my travels throughout Greece. This e-book breathes and has a coronary heart – the guts of each Greek house. I worship this Greek home that’s present in each nook of our nation – I bow to it and I bow to the greatness of those individuals!

Is meals writing an economically viable occupation in Greece?

Sadly, I am unable to reply that, as a result of writing books just isn’t a job for me! My books present an optimistic message; description of distinctive ingredient tastes and relationships; a patchwork of performances and ideas, filled with fact, ardour, love, respect and substance!

My books comprise the essence of Sophia from Porto Koufo from Halkidiki, Maritsa from Syros, Anna from Santorini, Panagiotis from Kythira. It is heat hugs, serving meals of unparalleled high quality and style, paired with a smile – imagine me – the content material is priceless.

In your opinion, what qualities make a superb chief?

chief should above all be a superb particular person. An sincere particular person. That is the case in all professions.

First you’re a human being after which you might be every part else. You change into a superb prepare dinner through the years, with willpower and the buildup of expertise. Your house, your loved ones and your surroundings make you a superb particular person, your delivery. prepare dinner should pay nice consideration to cleanliness, uncooked supplies and freshness. He should be well mannered together with his associates and talkative together with his viewers. He should know easy methods to hear and settle for opinions and criticism.

Are there meals developments? Are you keen about one of many present developments?

In fact, there are loads! We wish to eat sure meals in the summertime and others within the winter. You discover flavors in Aegina and others in Karpenisi. Thrace has a distinct meals tradition and Arta one other. Nevertheless, there’s a widespread aspect in all places – style is together with cleanliness, delivered to you with kindness and consistency.

What are among the dishes that sing “consolation meals” to you?

I really like sweets and desserts, legumes, legumes and something fermented. I definitely have my weak spot and it is not hidden [Sophia laughs].

Are there any cooks you admire? What do you admire most about them?

Troublesome query, as a result of there are lots of famend cooks in our nation and I’ve met a lot of them. Do not ask me to say names, Greek delicacies is a narrative of philosophy and I am proud to be a part of it.

Which dish do you like to prepare dinner and why?

Stuffed greens are my favourite meals and I at all times wish to sauté them to prepare dinner. Pop the onion and take the meals to the subsequent degree! It is my secret, as a result of everybody who has tasted my greens asks me: “However what do you do to make it occur like that?”

Sauté in plenty of olive oil, my buddies!

What’s your earliest and fondest eating expertise reminiscence?

I’ve had numerous distinctive experiences… Cooking genuine Greek fava on the Santorini volcano in large cauldrons, on the eve of the Taxiarches; choosing and baking snails in Halkidiki, baking a candy cheese pie by the ocean in Syros, toasting do-it-yourself bread in a wood-fired oven in Kythira.

I preserve the attraction of all that I’ve skilled within the neighborhoods of Greece and I stay up for what I’ll expertise sooner or later.

You occupy a management position as CEO of Sigma Media Group. What’s the Group’s mission and imaginative and prescient?

Greece is infinite gentle! The mission of our firm is to relay this gentle on a world scale.

The Greek heritage is the previous, however the Greek spirit is the longer term.

Greece isn’t just a three-month trip spot. Past the fantastic solar and sea, there’s an unknown facet of Greece able to be found throughout within the small and huge quarters of each place, city or metropolis.

Exploring these distinctive locations is the right manner so that you can see the unmistakable actual persona of the straightforward every day “heroes” of Greece and the immense hospitality of this nation, on the similar time, an appointment to the originality of the spirit and soul.

Are you able to inform us about Sigma Media Group’s clientele?

We have now no clients. We have now buddies, collaborators, sympathizers and other people of every day work, who’ve acknowledged his worth and his temper. That’s the reason all of them stay by our facet completely and universally. On the similar time, very giant firms have embraced us with their treasured sponsorships, to attain the widespread aim that all of us have – that Greece turns into the hallmark of visits on daily basis of the yr, in each season, each hour, each second. Our nation deserves it!

What are a few of your future plans?

My future tasks are quite a few and inexhaustible!

In the intervening time we’re capturing “The Anthology of Greek Gastronomy”, which is probably the most full and legitimate information by way of Greek merchandise, eating places, sweets and meals typically. The Anthology takes place alongside the Voyage du Goût in several areas. Each shall be assets that may present world audiences with all the mandatory info, with a view to eat properly in Greece or store properly in Greece and past. It’s a precious information and when accomplished shall be a superb work containing incomparable statistical analysis on the gastronomy of Greece.

Is it laborious to host and produce your personal exhibits?

It is extremely tough however on the similar time infinitely inventive and great!!!

I’ve no phrases to explain the present given to me by my staff and all these uncommon individuals who have supported us in all places.

If I requested you to decide on between a standard meals enterprise and a vegan meals enterprise, what would it not be?

Every kind of meals has its magnificence and I really like every kind of delicacies. I help the standard and mainstream manner of consuming, however typically up to now I’ve sought out the well being and peace that vegan delicacies presents. Vegan delicacies just isn’t a vogue of the time. It’s a lifestyle and I bow to those that can observe it. I want all of us had that philosophy in us. I try to proceed to review this delicacies and uncover the numerous advantages it presents us.

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