Mediterranean bar & kitchen

The purpose of this summer school is to introduce students and professionals from the fields hotel managements, gastronomy and Bartending, to novel proposals for creative uses of traditional Mediterranean products in bar and kitchen.
The participants will learn not only set skills and usage of materials but will be encouraged to innovate and adapt recipes and techniques according to their own cultural and professional background.

Course leader

Nikos Maniskas, bartending professor at Anko and Bar manager in Elyseum hotel resort and spa Ntina Nikolitsi, bartending professor at Anko and Bar manager in Elyseum hotel resort and spa Antonis Koronaios, professor in Culinary arts at Anko, chef at Sun

Target group

Students and professionals in culinary or tourism

Course aim

The purpose of this summer school is to introduce students and professionals from the fields hotel managements, gastronomy and Bartending, to novel proposals for creative uses of traditional Mediterranean products in bar and kitchen.
The participants will learn not only set skills and usage of materials but will be encouraged to innovate and adapt recipes and techniques according to their own cultural and professional background.