“Why should we have croissants and bacon for breakfast in our Greek hotels?”, asks chef George Venieris. Venieris works in one of the country’s biggest hotels. “We ought to be suggesting Greek dishes and we need to establish the Greek breakfast as we have the moussaka, the Greek salad and tzatziki which are all our gastronomic ambassadors!” Venieris exclaimed. The chef, along with six other colleagues, will present their proposals for the “Hellenic Breakfast” at the exhibition “Xenia” at Athens Eleftherios Venizelos airport. This is a joint effort of the Greek National Tourism Organization and the Hellenic Chamber of Hotels who have organized a campaign to promote “Greek Mornings” also known as “Good Morning with Taste”.
“We have taken the idea of the English breakfast with fried eggs and bacon and have come up with our Greek ‘Strapatsada’, a mixture of eggs and a lot of tasty Greek cheeses,” says chef Alexander Kardasis, who is also involved. “We can make a Greek breakfast which includes eggs with feta cheese and tomato, a rustic spinach pie, olives and apaki, a Cretan meat, instead of bacon.
Many hotels are beginning to follow the path which is charted mainly by agro-tourism guesthouses who are already serving their own pies, pancakes, breads with various cheeses, donuts and homemade jams. Foods such as olive oil, honey, whole grain breads, fruit jams, are much healthier than a plate full of bacon, eggs, sausages and white bread.
Seven Greek chefs will be participating in the “Good Morning with Taste” campaign and will submit their proposals at the Xenia exhibit. It will take place on Saturday, November 27th in at 12 noon. Participating chefs will be: George Elias George Venieris, Kardasis Alexander, Alexander Fouroulis, Gregory Helmis, Nikos Roussos and Georgianna Chiliadakis.
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