Stainless Steel Griddle Production for Gastronomos
Behind the Scenes: Capturing the Craftsmanship of Greek Steel Cooking Utensils for Gastronomos Magazine
I recently had the privilege of collaborating with Gastronomos magazine to document the intricate process behind creating one of the most essential tools in traditional Greek cooking—the Stainless Steel Griddle. This classic piece of cookware holds a special place in Greek gastronomy, and my goal was to capture the artistry and craftsmanship that go into its making in Athens.
The photoshoot spanned three historic machinery workshops in Athens, each with its own unique expertise. At Machinery Workshop Pascalidis, I observed master artisans shaping the raw materials with precision and care. Over at Machinery Workshop Kotzamanoglou, the focus shifted to the delicate balance between traditional methods and modern machinery, where every piece is crafted to perfection. Finally, at Machinery Workshop Sfiga, the final touches were added, showcasing the skill and attention to detail that make these steel utensils stand out.
The experience provided a fascinating glimpse into the world of Greek steel cooking utensils, revealing the dedication and craftsmanship behind these everyday kitchen tools. A big thank you to Gastronomos Magazine for the opportunity to be part of this unique project.
"What is the history of the stainless steel griddle and what is its role in Greek life? What pan do we choose for our roasts? copper, ceramic, aluminum, enamel or cast iron? Where will we cook our old copper utensils and where will we order new ones? What is tin and why is it the ideal pie stainless steel griddle? In the September issue, Gastronomos examines the subject of "Tapsi" from all sides, customary, cultural and culinary, and collects 60 incredible recipes for the best baked family and holiday meals.
Each place and its stainless steel griddle
We have collected the best recipes of the stainless steel griddle, from every corner of Greece, from the Caspian lamb of Lemnos and the continental chicken with rice, to the exuberant pasha macarouna, the kleftiko of Roumeli and the Kalamatian pork poula.
Filled, turlou or juvetsi?
Do we bake juveccia with couscous, noodles, macaroni or with classic barley? We learn what juvetsi is, why they call it that and what is its ideal vessel. We stuff peppers, tomatoes, eggplants, flowers and onions and present the most beautiful stuffings of Greek cuisine.
We travel back in time to find out where he got his hat from, what his name means and we recommend incredible turlous with fish, pulses, octopus.
The nicest Sundays need a roasting stainless steel griddle.
Is it Sunday dinner without chicken in the oven with potatoes? Without a honeyed moussaka, pastiche or without a leg of lamb with seared skin? If you think about it, our best Sunday meals are baked in the oven!
Pan Sweets: Dips in Syrup
Doughs and syrupy sheets, honeyed sweet pies and milky desserts, all in the pan and all delicious and aromatic.
And as always: Recipe of the Month – We return refreshed and rested and set the daily table with the best and freshest September products.
The September "Gastronomos" is released on Sunday, September 8, with "Kathimerini".
Gastronomos cover June 2024
Cover photo for the new issue of Gastronomos Magazine
In this issue of Gastroonomos magazine, the editors, seek out the best cool escapes in Athens and put together a survival guide that will make summer in the city fun and enjoyable. Scattered all over Athens, crossed the coastline of Attica, swam at beaches, went on trips to parks and forests, went out for food and drinks in Athenian courtyards and rooftops, cooked the best food and appetizers for summer gatherings at home and envisioned a wonderful summer that is not squeezed into the few days of vacation in August.
- We eat on rooftops with a view, shady pedestrian streets and green courtyards!
Small culinary and aesthetic oases in Athens and its surroundings, to escape from the sea of cement, to enjoy great food, peace and coolness. We have found the best spots in Athens that combine good food and a nice environment, where the pulse of the city beats.
- Where are we going to eat after swim?
32 addresses for taverns with good food on our favorite beaches of Attica. Fresh fish, appetizers, meat, but also fine dining by the sea, for every taste and every wallet.
- Green Breaths! Where will I find some shade in the city?
We take the mountains, parks and groves of Attica, in known and unknown places of urban and peri-urban greenery, inside and outside the Basin, organized and "wild", for hiking, cycling and picnics with friends and children, for relaxation and relief from the city heat.
- Summer means hot
At Taverna ton Filon in Kolonos, we cook emblematic oils with a fresh look, from stuffed peppers with extra oily sauce, to pasta, legume salads, turlou, minced meat and gigantes, all cooked with generous doses of olive oil. On Sundays, we cook our favorite summer foods and set a table under the shade of the awning or arbor.
- Picnic snacks and beer snacks
In the green oases of the city and its surroundings, we spread checkered tablecloths and bring from home easy and satisfying snacks, from the timeless meatballs, to tarts and dip for our breadsticks, and we invite the company for leisurely hours in oases of peace and soothing coolness. And on nice evenings, friends gather on the balcony or the roof for beer and the necessary accompanying appetizers.
- 18 delicious adventures around Athens
Urban summer fairs and feasts, fresh, prime summer fruit straight from the tree, cheeses from the hands of the cheesemaker, rare heirloom varieties from passionate growers, visitable food farms for young and old, farm stands with fresh-picked vegetables, oysters at producer prices and fish from the boat. Attica in 18 culinary stops in the most unexpected places!
- Summer cinemas: An ode to global Greek originality and all the suggestions in Athens for cinephile nights smelling of jasmine, in summer cinemas that serve from homemade sour cream and handmade cheese pie, to delicious finger food and cool cocktails. And if you have an appetite and taste, we recommend amazing homemade sandwiches to take with you to the cinema, with summer ingredients in imaginative combinations.
- The Athens we love: Cool and easy summer cocktails on the balcony from our favorite Athens bartenders, the places in the city for deliciously iced, good coffee and bars for evening strolls for the drink that will end our Athenian days in a relaxed way.
- And also: Cool refrigerator sweets with creams, chocolates, jellies and ice cream, reminiscent of the motherly treats of our childhood but renewed and with a guilt-free freshness. And, of course, the June Recipe, with suggestions for every day of the month, simple, easy and quick, with the freshest seasonal ingredients.
Gastronomos June is released on Sunday, June 9 with Kathimerini.
Cover girl: Marina Petridou
Director of Culinary Publications: Angelos Rentoulas
Editor-in-Chief: Christina Tzialla
Art Director: Akrivi Kakkava
Photography & Features Producer: Nasia Diamantidis
Delta Restaurant Team
The creative team of Michelin Stars Delta Restaurant, Thanos Feskos, Giorgos Papazaxarias and Jana Cechova was featured in the November issue of "Gastronomos" magazine "100 favorite suggestions for 24 hours". This post is not about food photography. Is a creative portraiture process dedicated to the people that give the best of their shelves every day to explore, to experiment, to satisfy their creative nature and their guests, tasting new gastronomic experiences. Special thanks to the three members of the team and gastronomos magazine, for giving us the chance to share our time creatively through the medium of portrait photography.
Cover for Oinoxoos Magazine
The photography for December cover of Oinochoos magazine is dedicated to the variety of Xinomavro and the tasting from the 40 years old greek labels to the new ones.
What does a 50-year-old Xinomavro taste like? Oinochoos magazine December 2023, travel to Naoussa. Meets the 22 winemakers of the zone and learn everything about Xinomavro in the place where it was born. Dedicates 40 pages to the top greek red variety, with reports and tests on labels of each style. The two Masters of Wine and the Master Sommelier guide a tasting that has never been done before with labels since 1974 until today.
What are the ten best Greek whites wines you should try at least once in your life? Oenologists, sommeliers and journalists test, compare and recommend 160 labels for festive tables and in winter, from whites and reds up to 20 euros, to the most Value For Money on the market. We set the festive table with French and Spanish. Young oenologists taste the new natural wines, while our partners recommend everything from Limnio to Pinot Noir, oranges, whites and rosés that love the cold.
The December Issue comes this with "Kathimerini", more enjoyable than ever with 208 pages dedicated to wine and spirits.
https://www.youtube.com/watch?v=9Bte_3Hfg3M
Gastronomos November 2023 Cover
in the November issue of "Gastronomos" 100 favorite suggestions for all 24 hours. A city guide full of suggestions and food photography that glorifies Athens and its haunts!
What do we eat for breakfast? Where can we find the best cheesecake? Is it worth traveling all the way to Nea Ionia just to taste a penirli?
Which tavern has the best cabbage rolls? Which chic restaurants do we like to go out to and where would we give our stars?
What are our bar-shelters? And where will we find to eat in the first morning hours?
In this issue we celebrate Athens and its beautiful corners. The timeless and favorite haunts. We say a "well done" and a "thank you" to the people of the restaurant who do their work with passion and consistency and outline the physiognomy of our city. The dna of her taste.
https://www.youtube.com/watch?v=aLVaut4LjYg
Tudor Hall Michelin Star Food photography
I felt so happy when I informed that Tudor Hall, the crown jewel of King George Hotel, has won its first Michelin star! Congratulations to the entire team, to our visionary Executive Chef Asterios Koustoudis and the talented Chef de Cuisine Nikos Leivadias.!
The happiness first comes from the appreciation for the team as chefs and personalities. I see their work from close the last years and really they deserved this title . Another fact that made me happy is that the latest food photography I photographed for the Tudor Hall magazine accompanied the participation for the Michelin Star competition. It is great honor to see my food photography work being featured as main picture on the Greek Michelin Star guide. It is an honor to visualize a high level menu that won a place in the high end gastronomy competition of Michelin stars.
Congratulations to all the Grand Bretagne staff for their great work and warm thanks for their trust.
Tudor Hall A newly-selected restaurant that astounded the Guide’s famously anonymous inspectors; directly earning it its first MICHELIN Star!. This elegant eatery, located atop the King George Hotel and affording breathtaking vistas, offers high-quality, contemporary cooking orchestrated by chef Asterios Koustoudis.
On the 7th Floor of King George, the Tudor Hall Restaurant offers the finest and most elegant Contemporary Cuisine. The décor prevailing at Tudor Hall mirrors the decoration of the King George - an environment of elegance and comfort. The outdoor area offers a breathtaking view of Athens, the ancient city so rich in history it echoes through the modern day identity. Spectate the fabled Acropolis and regal Syntagma Square with views that capture the essence of the ancients in the historic city center. At Tudor Hall, dishes of Contemporary Cuisine are enhanced by the exquisite accompaniment of the finest Greek & International wines.
Laurent Perrier Cuvee Rose Chosen by the Best
In this photography campaign I had a specific brief to follow, that combines portrait, architecture and food photography with the bootle of Laurent Perrier included. The photoshoot took place in Herve Restaurant in Athens which is the chosen one from Laurent Perrier. The campaign will use the photos online, in video edit social post and prints.
Enjoy the fresh red fruit notes of Laurent-Perrier Cuvée Rosé at Herve restaurant. A unique dining experience: bold, innovative, colorful, stimulating, and progressive.
Herve restaurant is a modern restaurant, doesn’t fit into a category of cuisine but is influenced by many international cuisines. featuring an open kitchen and a hugely popular bar; which takes its name from its French chef, Hervé Pronzato. The Executive Chef & Co-Owner Hervé Pronzato is a passionate chef born and raised in Paris whose reputation precedes him. Having worked among top-level high-end hotels & restaurants in Greece and abroad is now returning to his beloved city, Athens, to present his take on modern gastronomy. Laurent Perrier perfectly pairs with the fresh red fruits notes of Laurent-Perrier Cuvée Rosé.
Athens’ Grande Bretagne & King George FNL Awards
In the portrait photography campaign for the Athenian hotels Grande Bretagne & King George photographs presents the awarded crew of the hotels that received four distinctions at this year’s FNL Best Restaurant Awards, recognizing their unique culinary offerings.
The FNL Best Restaurant Awards, now in its 6th edition in 2023, are determined by a committee consisting of FNL experts and distinguished gastronomy critics.
This annual gastronomy event is organized by FNL Guide, also known as The Food & Leisure Guide.
In the pictures with the Acropolis on the background, except the group portrait photo, also is included the awarded Asterios Koustoudis, the Executive Chef of Hotels Grande Bretagne & King George, was presented with the coveted Chef of the Year accolade. This award acknowledges his exceptional talent and significant contribution to Greece’s culinary scene.
Furthermore, Michalis Ladas, the maître of Tudor Hall restaurant, was honored as the Restaurant Manager of the Year. This special award recognizes Ladas for his remarkable contribution to Athens’ catering history and his illustrious 35-year career in renowned establishments.
Additionally, GB Roof Garden Restaurant and Tudor Hall Restaurant garnered FNL stars for their culinary excellence.
Under the guidance of Chef de Cuisine Nikos Liokas, GB Roof Garden Restaurant received one star for its exceptional Modern International Cuisine.
Meanwhile, Tudor Hall Restaurant, led by Chef de Cuisine Nikos Leivadias, maintained its prestigious two stars in the International Fine Dining caAtegory for yet another year.
These honors exemplify the hotels’ dedication to promoting Greek gastronomy to a diverse, international audience and solidify their position as leaders in the catering sector.
Hotel Grande Bretagne & King George are owned by Lampsa Hellenic Hotels S.A, a subsidiary company of the Laskaridis Group.
They are managed by Marriott International, Inc., a global hospitality company headquartered in Bethesda, Maryland, USA.
Marriott operates and franchises hotels worldwide, offering the highly acclaimed travel program, Marriott Bonvoy™, boasting 141 million members globally.
Ioanna Tsilili for Oinochoos Magazine
Portrait photoshoot of the wine maker and artist, Ioanna Tsilili for Oinochoos Magazine. Ioanna Tsilili is a chemical Engineer, Winemaker, Master Distiller and cinema addict . Founder of @tsililisterres.
TAVERNA for Gastronomos Magazine
In this photo story about Taverna for Gastronomos magazine, I shared my angle of view and my respect to all these people who in daily basis keep alive the living history of the greek culture. In all these little spaces, mostly away from the crowd,
humanity and real contact have the first role. The philoxeny and the devotion of the owners, make these spaces ataxic and creates a space in where different people could connect, share their personalities and create culture.
"We enter the 42 oldest haunts of Athens and the countryside of Attica and talk to the people who for decades have held the reins of famous family shops that have written their own history in Athenian gastronomy.
From “Athinaikon” and “Lelouda” to “Oikonomou” and “Diporto”, the historical Athenian taverns that from being haunts of the popular strata became a favorite culinary destination of all social classes.
We select and collect the famous recipes from the most famous taverns of Athens and the surrounding area and present them in detail, with their secrets and the selected ingredients that established them: the fried meatballs of “Katsogiannos”, the yuvetsi of “Kitsoula”, the kakavia of ” Pezoula”, the rooster with thick macaroni of “Rhamnouda”, the bekri meze of “Vardi”. 40 iconic recipes immortal and timeless over the decades.
We learn the history of the tavern, from ancient Athens to the present day and gather in a glossary the old and new terms associated with the tavern and its culture.
We met people of letters and art in historic taverns and let them explain to us through their own experiences and reflections the meaning and essence of the tavern. Pantelis Voulgaris, “Deipnosophist” Christos Zouraris and Christos Chomenidis discuss and reflect on famous dishes of the Greek tavern and George Pittas gives his valuable advice to young tavern owners, through experience as well as his long-term study of history of the tavern.
How much did the Athenian tavern influence literature and music? Papadiamantis, Polemis, Karyotakis, Tsirkas were inspired by the popular atmosphere of the tavern and transferred it to their works, while theories and existential anxieties unfolded on its tables from the companies of Seferis, Papagiorgis, Papanoutsou. But the tavern also left its indelible mark in the popular song that praised it and captured its atmosphere like no other genre.
The tavern in art: Painters and photographers from Hatzikyriakos-Ghikas and Topazis to Manousakis, Craxton and Zavicianos each captured with their art and their eyes the warmth of the tavern and transferred it entirely to their canvas and film . Along with them is the self-taught popular painter Giorgos Savvakis, who with his blinding colors decorated over 40 taverns in Plaka with his murals, vividly capturing their aesthetics and patrons".
