Interview with Miltos Karoubas for the anthology of Greek gastronomy

The history of Culinary Art in Greece has great value and great importance. It is remarkable for all of us to bow to people – who with zeal, passion, highest responsibility and excessive maturity have reached Greek Gastronomy at the World Top.

Mr. Miltos Karoumbas is a leading figure of Gastronomy in the World and glorifies Greece non-stop and dynamically.

Mr. Karoubas is Global Ambassador of Greek Gastronomy for GTBB.

Ambassador of Chefs Sans Frontieres For Greece.

Global Ambassador of Greek Gastronomy for Chefs Club of Greece.

And it is equally important that he remains the simple and submissive person, who always smiles truly, helps unceasingly, supporting in every way.

We honour the worthy representative of the top of Greek Gastronomy and consider his step in the “Anthology of Greek Gastronomy” and his support, as a great reward for the great struggle that began “Action In Greece”, in the “ANTHOLOGY OF GREEK # Α-Ω ”…

Mr. Miltos Karoumbas spoke to us and said it all in this interview, sending the loudest messages to the world of our gastronomy and to his audience!

~ Sigma Press Office

What is your title and tell us about your business   course and evolution through it.

Miltos Karoubas

My title is “World Ambassador of Greek gastronomy”. I have travelled to 86 countries around the world with the unique purpose of promoting Greek gastronomy.

My professional career began in 1978 with studies at the Higher School of Tourism Professions of Rhodes and with a scholarship in Switzerland.  I worked for many years in restaurants and in the Hilton hotel group in Switzerland, Austria, Israel, Cyprus, and Greece.

Then I worked for many years in Inflight airlines catering in Greece and abroad. I was a teacher in Cooking Schools and in 2011 I founded my own cooking school, with the name “Les Chefs ML” which was renamed “Etoile”.

For 17 years I was the Executive Chef of Olympic catering and Corporate Executive chef of the Vivartia Group. Today I run my company Point Hub, a consulting company for all food units and I own two restaurants in Mykonos.

~ Sigma Press Office

How do you feel participating in the Anthology of Greek Gastronomy  of Action In Greece.

 Miltos Karoubas

I feel very good when I participate in such efforts, which aim to promote Greek Gastronomy worldwide. This effort is unique and the benefits will be many and varied for everyone.

~ Sigma Press Office

How much interest there has been recently – in the teaching  of culinary and confectionery art in Greece.

Miltos Karoubas

Cooking schools train around 5,000 students each year. The curriculum and the practice that is done is analogous to the countries of Europe in most schools. But the students who will follow the profession do not exceed 40% . They realize that the reality in this difficult profession – is much  different from what they see  on TV – from where they are affected.

~ Sigma Press Office

What is your collaboration with the Anthology of Greek Gastronomy.

Miltos Karoubas

My participation is voluntary and I will give my lights and my knowledge, in order to create an Anthology with a great perspective for Greek Gastronomy. I will participate where requested by the authorities.

~ Sigma Press Office

How do you evaluate the quality and the struggle of the people – who  serve the production and processing of products with authentic  Greek signature.

Miltos Karoubas

In recent years, Greek production has changed for the better. This is recognized globally compared to the past. There is now great reliability for Greek products. Manufacturing and packaging are now very competitive worldwide and the Greek brand – that adorns packaging – is a market incentive.

~ Sigma Press Office

What makes a catering business stand out in terms of your own judgment.

Miltos Karoubas

The quality of the meals in combination with the cleanliness of the space  and the impeccable service ,  always create a hospitable environment  to visit again. Prices are also a key point of judgment for the consumer, who knows how to appreciate the provision of services.

~ Sigma Press Office

What are you preparing professionally in 2022 and 2023.

Miltos Karoubas

My company “Point Hub”, since May 2022 becomes co-owner of two restaurants in Mykonos – under the title “The White Monk”. This is a new venture into a unique farm with animals, crops and a unique environment for events and receptions. A few new professional ventures will follow with God’s help always.

~ Sigma Press Office

Do you want to tell us which dish you have to remember from your childhood as your favourite.

Miltos Karoubas

My favourite dish – that stands out from my childhood is my mother’s moussaka. A dish that I still cook with the recipe she gave me.

~ Sigma Press Office

What do you generally think is  the global  message of Action In Greece.

Miltos Karoubas

In my opinion, the message sent by “Action In Greece” worldwide is the message that every Greek and every foreign visitor wants to hear. That Greece is here and is waiting for you in a remarkable hospitality . You can  enjoy your holidays , which will certainly  be unforgettable .  You can also admire the greatness of the culture and the wisdom that our country has. Action In Greece promotes in the best way our country and the effort you make – is very important and all of us who deal with  tourism – owe you a lot.

Many deep thanks to Mr Karoubas .

We warmly thank the Federation of Chefs of Greece that supports with its auspices, the ANTHOLOGY OF GREEK GASTRONOMY # ΑΩ, of Action In Greece.


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