Προσωπικός Σεφ Garifalia Seretopoulou - Take a Chef
Φωτογραφία από τον Garifalia Seretopoulou

Σεφ Garifalia Seretopoulou

Ιδιωτικός σεφ Σε Thessaloniki

Σεφ  Garifalia Seretopoulou

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Seasonal,best quality products alongside with the right teqniques produce the finest dishes.

I always enjoyed cooking for friends and family and I was the main food provider for my family, my sisters family, my parents and my husband’s family so when the recession arrived in Greece both my husband and I decided to run a home – based catering company. That lasted for 3 years and when the recession really started to affect our business we decided to attend the “Tante Marie Academy” so as to give ourselves the chance to grow professionally as chefs'. After our graduation I worked as a chef in various restaurants, five summers in the island of Paros at Rousos Restaurant, and I also kept my home – based catering company.Travelling all over Greece when I didn't have any other engagements in an attempt to discover new local products e.g. Greek prosciutto, wine tasting and eating in various restaurants either run by famous chefs or trying local dishes and taking notes of the “do’s and don’ts” concerning menu planning, restaurant organisation, service, taste, presentation e.t.c. was another of my goals to achieve. I also love attending seminars and dining in restaurants because each and every time you will find something new -concerning food and its matching wines/ beverages quality, price-quality correlation e.t.c. - good or bad.

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