Tunisia

Greece on the Podium of the winners of the Carthage International Chef's Cup Tunisia With great emotion and national pride, Greece achieved a place among the leading countries of the Carthage International Chef's Cup, one of the most demanding international professional gastronomy competitions, where technical excellence, creativity and cultural identity meet at the highest level. Among extremely strong participations and renowned professionals from France, Italy, Tunisia, Greece and other countries with deep gastronomic tradition, the Greek delegation managed to achieve Third Place, with a minimal difference in points from the first two winners, raising the Greek flag on the podium of distinctions. The dish that represented Greece was entitled "Mediterranean Dialogue", a creation of Executive Chef and team trainer Stelios Digas, inspired by the shared culinary heritage of the peoples of the Mediterranean. It is a composition that tells a story of cultures. A culinary journey that begins from the Greek islands and reaches the coasts of Tunisia, uniting two peoples through their flavors, aromas and traditions. At the heart of the dish is the historic Greek Savoro, a traditional technique of the Ionian Islands, where vinegar, garlic and aromatic herbs compose a unique flavor character. A technique that was born as a means of preserving catches and evolved into an integral part of the Greek gastronomic identity. The mullet, one of the most characteristic fish of the Greek seas, is carefully opened from the back and filled with aromatic bulgur inspired by Tunisian cuisine, paying tribute to the country that hosted the event. The sweetness of the petimezi, the lively freshness of the orange and the gentle aroma of the Chios mastic compose a harmonious gastronomic dialogue. A dialogue that speaks not with words, but with flavors, highlighting that the Mediterranean is not just a sea that separates peoples, but a bridge that unites them. The execution of the dish was undertaken by the contestant Magdalene Tsitsinoudi, who worked with absolute dedication, professionalism and fighting spirit. Facing opponents who are among the big names of the international culinary scene, she managed to present a result worthy of the high expectations and lead Greece to the conquest of Third Place. The Greek team was completed by Alexandra Agrafioti, who, as the team's escort and support person, successfully managed every organizational and technical challenge. In difficult and demanding conditions where the available equipment and materials had to be in perfect condition, she ensured that every necessary detail was covered in a timely manner, ensuring the smooth and uninterrupted operation of the Greek mission. Warm congratulations are due to the entire Tastynation Global team, which operated in a spirit of cooperation, mutual respect and absolute professional consistency. Through this collective effort, it was proven that when knowledge, experience and a shared vision come together, they can lead gastronomy to new international heights and dynamically promote Greek cuisine on the international stage. Special mention also deserves the fact that Executive Chef Stelios Digas, as the official international judge of the competition, as well as Alexandra Agrafioti, participated in the task of evaluating complex and highly technically difficult competition dishes, serving the institution with professionalism and impartiality. This distinction is not only a competitive success. It is further proof that Greek gastronomy continues to travel, inspire and distinguish itself. It is a reminder that the flavors of Greece can converse equally with the greatest culinary traditions of the world and convey the message of creation, cooperation and cultural unity. Because when tradition meets passion and knowledge meets creativity, gastronomy becomes a global language. And in this language, Greece continues to have a strong and distinct voice.