On Thursday, February 26 and Friday, February 27, a seminar took place in Athens and Thessaloniki dedicated to modern practices in the organization and safety of professional kitchens, featuring Araven products. The event was organized by La Chef Levi, in collaboration with the official importer of Araven in Greece, Kanellopoulos CO.
The Event in Athens and Thessaloniki
Following an extensive discussion, the teams of La Chef Levi, Kanellopoulos Co., and Araven decided to host two separate events: one in Athens for industry professionals and one in Thessaloniki for Culinary and Pastry students.
The Philosophy and Expertise of Araven
Araven, an internationally recognized company based in Zaragoza, Spain, designs and manufactures innovative products for professionals in the foodservice and retail sectors. With a strong commitment to innovation, the Spanish company has become a benchmark for food safety in the hospitality industry. Its primary goal is to develop products that address the real needs of professional kitchens, optimizing processes while ensuring compliance with food hygiene and safety regulations. Since 2024, Araven has been part of CFS Brands, one of the world’s leading providers of solutions for the foodservice, healthcare, and cleaning sectors.
What Was Presented by Culinary School La Chef Levi
Ms. Stelina Chalatsi, Food Technologist and Director of La Chef Levi, conducted in-depth research and experiments with the school’s students and led the presentation. She showcased containers and utensils widely used in Culinary and Pastry labs, explaining best practices for their use, as well as their role in the efficient operation of a professional kitchen.
Special emphasis was placed on the proper use of food storage containers. When used correctly, they can significantly extend product shelf life, reduce waste, and achieve substantial cost savings.
She also addressed how the right equipment contributes to the rapid cooling of cooked food.
A Strong Partnership Between Araven and La Chef Levi
La Chef Levi and Araven maintain a strong and meaningful partnership, built on a shared philosophy of quality, innovation, and safety in the professional kitchen. Araven equipment is used in La Chef Levi’s training labs, offering students the opportunity to work with modern, functional, and certified tools—similar to those found in high-standard professional environments.
Innovation in Gastronomy Education
Throughout the seminar, participants discussed challenges and difficulties they have faced regarding food preservation and storage in the kitchen. The team from Kanellopoulos Co. was present to answer questions, identify potential issues, and engage with students about the equipment they use in their preparations.
Students and attendees also had the opportunity to explore new Araven products up close, many of which have not yet been introduced to the Greek market. Egg storage containers that ensure safety and hygiene, as well as perforated inserts for storage boxes to prevent moisture buildup, were among the products that stood out.
In the kitchen, knowledge becomes truly meaningful when combined with the right equipment.
Ms. Chalatsi, through a detailed presentation, highlighted both the advantages and limitations of Araven products depending on their use. As students noted at the end of the seminar, they gained new insights into the functionality of kitchen equipment and learned small details that make a significant difference.
Following the two-day presentation and discussions with professionals and students, the School Director, Ms. Stelina Chalatsi, stated:
At La Chef Levi, education goes beyond recipes. We focus on proper technique, a deep understanding of equipment, and its optimal use-elements that shape a well-rounded professional chef. Initiatives like this strengthen our connection with the industry, allow us to receive valuable feedback, and enable us to provide our students with continuously updated, practical, and applicable knowledge.
The Importance of Specialization in Education
Through initiatives and specialized seminars on topics directly related to the chef profession, education becomes multidimensional. Hands-on training in the lab is essential; however, it would not be complete without being combined with additional stimuli and learning experiences.
If you also want to train and grow in real working conditions using top-tier professional equipment, take the next step in Culinary or Pastry & Bakery studies.
