ÁëÒÝñôïò Áñïý÷

ÊÑèçãçôÞò ÏéΓͺïíïìéΓͺΓΎΓ­ óôï ÁìΓ₯Γ±Γ©ΓͺÑíéΓͺΓΌ ÊïëëÝãéï Γ…Γ«Γ«ΓœΓ€Γ―Γ², Deree College.

ÓÕÍÅÑÃÁÓÉÅÓ

2003–óÞìΓ₯Γ±Γ‘: ÊñéôéΓͺΓΌΓ² Γ₯óôéÑôïñßùí óôï Γ°Γ₯ñéïÀéΓͺΓΌ Γ… ôçò ÊáñéÑΓͺÜôéΓͺçò Γ…Γ«Γ₯áèΓ₯ñïôáðßÑò ΓͺÑé ÑñèñïãñÜâïò óôï Γ°Γ₯ñéïÀéΓͺΓΌ Gourmet ôçò ÊáñéÑΓͺÜôéΓͺçò Γ…Γ«Γ₯áèΓ₯ñïôáðßÑò.

Γ…Γ°ΓŸΓ³Γ§Γ²:

2005–óÞìΓ₯Γ±Γ‘: ÌÝëïò ôçò ΓͺñéôéΓͺÞò Γ₯ðéôñïðÞò ôùí ÂñÑÒΓ₯ßùí Gourmet ôçò ÊáñéÑΓͺÜôéΓͺçò Γ…Γ«Γ₯áèΓ₯ñïôáðßÑò.

2008: ÊÑèçãçôÞò ôçò Γ¨Γ₯ùñßÑò ôçò ãÑóôñïíïìßÑò óôÑ Γ³Γ₯ìéíÜñéÑ ôïá Club Gourmet ôçò ÊáñéÑΓͺÜôéΓͺçò Γ…Γ«Γ₯áèΓ₯ñïôáðßÑò.

2004–óÞìΓ₯Γ±Γ‘: ÁñèïãñÜâïò Γ¨Γ₯ùñßÑò ôçò ãÑóôñïíïìßÑò óôï âéëïóïâéΓͺΓΌ Γ°Γ₯ñéïÀéΓͺΓΌ Cogito.

2002–óÞìΓ₯Γ±Γ‘: ÁñèñïãñÜâïò ãÑóôñïíïìßÑò óôï Γ°Γ₯ñéïÀéΓͺΓΌ Bazaar.

1999–óÞìΓ₯Γ±Γ‘: ÁñèñïãñÜâïò ãÑóôñïíïìßÑò óôï Γ°Γ₯ñéïÀéΓͺΓΌ Status.

2002–2006: ÓáíΓ₯ñãÜôçò ôïá Γ°Γ₯Γ±Γ©oÀéΓͺΓ―Γ½ Γ…Γ΅ Æçí.

2003–2004: ÊñéôéΓͺΓΌΓ² Γ₯óôéÑôïñßùí óôï Citipress.

2002–2003: ÓáíΓ₯ñãÜôçò ôïá Γ°Γ₯ñéïÀéΓͺΓ―Γ½ Men.

2001–2002: ÊñéôéΓͺΓΌΓ² Γ₯óôéÑôïñßùí óôï View ôçò ÊÑèçìΓ₯ñéíÞò.

1994–2003: ÊñéôéΓͺΓΌΓ² Γ₯óôéÑôïñßùí óôçí Γ₯âçìΓ₯ñßÀÑ ÊÝñÀïò.

1990–2003: ÏéΓͺïíïìéΓͺΓΌΓ² ÑñèñïãñÜâïò óôçí Γ₯âçìΓ₯ñßÀÑ ÊÝñÀïò.

Γ…ΓŠΓ„ΓΓ“Γ…Γ‰Γ“

- ÕðΓ₯ýèáíïò ôçò Γ³Γ₯éñÜò ΓƒΓ‘Γ³Γ΄Γ±Γ―Γ­Γ―Γ¬ΓŸΓ‘ ΓͺÑé Γ“ΓͺÝøç ôùí Γ…ΓͺÀüóΓ₯ΓΉΓ­ Ðïëýôñïðïí.

- ÅðéìÝëΓ₯éÑ-ðñüëïãïò óôï ÒéÒëßï ÌïñéÑΓͺÞ ΓƒΓ‘Γ³Γ΄Γ±Γ―Γ­Γ―Γ¬ΓŸΓ‘: ÊÑôóÑñüëΓ₯Γ² ΓͺÑé ÄïΓͺéìÑóôéΓͺïß Γ“ΓΉΓ«ΓžΓ­Γ₯Γ², ôïá Hervé This, ÐÑôÜΓͺçò, 2008.

- Γ…Γ°ΓŸΓͺïáñïò, Art Cuisine: Ôï ÖÑãçôü ΓΉΓ² ÔÝ÷íç, Imako, 2006.

(1Γ― ÐÑãΓͺüóìéï ÂñÑÒΓ₯ßï óôçí ΓͺÑôçãïñßÑ «ÊÑëýôΓ₯Γ±Γ― ÈΓ₯ùñçôéΓͺΓΌ Γ‚Γ©Γ’Γ«ΓŸΓ― ΓƒΓ‘Γ³Γ΄Γ±Γ―Γ­Γ―Γ¬ΓŸΓ‘Γ² óôïí Êüóìï» ôùí Gourmand World Cookbook Awards, 2007)

- Γ…Γ°ΓŸΓͺïáñïò, ÊñéôéΓͺÞ ôïá ΓƒΓ₯áóôéΓͺΓ―Γ½ Ëüãïá, ÊÝÀñïò, 2006.

- Γ…Γ°ΓŸΓͺïáñïò ΓͺÑé ÍßíÑ ÌðΓ₯íñïáìðÞ, ΓƒΓ₯Γ½Γ³Γ§ Ñðü Γ“Γ₯âÑñÑÀßôéΓͺΓ§ ÈΓ₯óóÑëïíßΓͺΓ§, Γ–Γ΅Γ΄Γ±ΓœΓͺçò, 2002.

- ÁëÒÝñôïò Áñïý÷, ÏéΓͺïíïìéΓͺÞ ÐÑñùÀßÑ, Γ…ΓͺÀüóΓ₯éò Anubis, 1995.

- ÁëÒÝñôïò Áñïý÷, ÏéΓͺïíïìéΓͺÞ ÊùìùÀßÑ, Γ…ΓͺÀüóΓ₯éò ÏéΓͺïíïìéΓͺΓΌ Γ“Γ¬Γ°ΓŸΓ«Γ©Γ‘Γ², 1992.

ÓÕÍÅÄÑÉÁ –ΓΓŒΓ‰Γ‹Γ‰Γ…Γ“

2007, ÏìéëßÑ: Ôï âÑãçôü ΓΉΓ² ôÝ÷íç, ÓáíÝÀñéï ãéÑ ôï âÑãçôü ΓͺÑé ôçí ôÝ÷íç, Nectar and Ambrosia – Feed the Artists that Feed the Mind, ÁèÞíÑ.

2005, ÐÑñïáóßÑóç Γ₯ñãÑóßÑò Food as Art and the Question of Authenticity óôï Oxford Symposium on Food and Cookery, ÏΓ�âüñÀç. (ÄçìïóéΓ₯Γ½Γ³Γ§ óôÑ ðñÑΓͺôéΓͺÜ ôïá óáìðïóßïá: Authenticity in the Kitchen, Prospect Books,2006).

2004, ÐÑñïáóßÑóç Γ₯ñãÑóßÑò The Nostalgic Delicacy of the Sephardic Food of Salonica, IACP (International Association of Culinary Professionals) Annual Conference, ÂÑëôéìüñç.

2004, ÏìéëßÑ ãéÑ ôïí âéëüóïâï Γ…Γ°ΓŸΓͺïáñï: Ï Öéëüóïâïò Γ…Γ°ΓŸΓͺïáñïò ΓͺÑé Γ§ ÍçâÜëéÑ ΓƒΓ‘Γ³Γ΄Γ±Γ―Γ­Γ―Γ¬ΓŸΓ‘, Slow Food, Γ“Γ‘Γ­Γ΄Γ―Γ±ΓŸΓ­Γ§.

2003, ÏìéëßÑ: The Terroir of Jewish Food, Conference on Jewish Culture, ÉóñÑçëéôéΓͺÞ ÊïéíüôçôÑ ÈΓ₯óóÑëïíßΓͺçò, ÈΓ₯óóÑëïíßΓͺΓ§.

2003, ÏìéëßÑ ãéÑ ôç Γ¬Γ₯Γ³Γ―Γ£Γ₯éÑΓͺÞ ΓͺïáæßíÑ: Γ‡ ΒΆΓͺΓ±Γ§ ôçò ÊïáæßíÑò ΓͺÑé Γ§ ÌÝóç ôçò Ãçò, Γ„Γ§Γ¬ΓžΓ΄Γ±Γ©Γ‘, ÈΓ₯óóÑëïíßΓͺΓ§.

Ðßóù óôç Γ³Γ₯ëßÀÑ ïìéëçôþí