5th Corfu Food & Wine Festival opens with Awards Ceremony
CORFU. The opening ceremony was held in the People΄s Garden.
There was a buffet provided by the Corfu Chefs Club and the College of Tourism Education with recipes from Maria Callas' secret cookbook "Diva in the Kitchen" and the evening ended with a classical music party with a DJ.
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Gastronomic Traveller of the Year
Dimitris Bakiris was presented with the "Gastronomic Traveller of the Year" award by the Corfu Chefs' Club.
Dimitris was born in Athens and works in Corfu. He is a graduate of the Higher School of Tourism Professions in Rhodes and holds a degree from the Technological Educational Institute of Thessaly, School of Management and Economics, Department of Business Administration. He has been a teacher since 1982 at the Technical Vocational School, the OTEK, and Corfu College of Tourism. He was appointed indefinitely in 1988 and became a permanent employee in 2000. He has served as Deputy Director of the Macedonian Training Centre and Manager of the Xenia Helios Hotel in Perea, Thessaloniki. From 2016 to 2021, he served as Director of Corfu College of Tourism. He has worked at the Kerkyra Golf, Marbella Beach and Astir Palace Corfu hotels. He is a former owner of the Esperides Cosmopolitan Taverna in Corfu.
Cooking with Leftovers
As part of the pupils art competition organised by the Ionian Islands Agri-Food Partnership in collaboration with the Regional Directorate of Education, titled "Cooking with Leftovers - Less Food Waste," the following awards were given by the President of the Agro-Food Partnership, Nikos Mouzakitis, and the Regional Director of Education, Petros Aggelopoulos.
- Commendation for the best idea in the Special Vocational Education and Training Workshop of Corfu for their work on "Sustainable Nutrition." The award was received by the educator, specialist nutritionist/dietitian, Pavlos Peroulis. The work is available on the website of the Agro-Food Partnership at http://www.ionianagro.com/.
The world of herbs
Furthermore, in collaboration with the ISTONI business (a cottage industry with natural products), the children got to learn about the world of herbs and their use in gastronomy. This was not only to broaden their dietary range but also to learn about the wide range of nutritional benefits for natural immune system support.
Using olive oil, honey, walnuts, beeswax, basil, oregano, and mint, they made herbal ointments and pesto cream, which they served to the attendees, receiving very positive comments!
