On Monday, March 2, 2026, La Chef Levi participated as a guest of honor at the Pastry Lab of the Artozyma 2026, the 12th International Exhibition for Bakery & Pastry, Machinery, Equipment and Ready Products. With the spotlight on technique, innovation and creativity, the first private school in Greece specializing exclusively in Gastronomy showcased the experience and talent of its new generation of students.
La Chef Levi at the Pastry Lab of Artozyma 2026
At the international exhibition, which featured more than 200 exhibitors, parallel events were taking place simultaneously on a high-level live stage, aiming to highlight the identity of Greek bakery and pastry. With more than 35 years of expertise in the field of Pastry and Bakery, La Chef Levi was invited to participate in the year’s leading event for industry professionals, presenting two distinctive demos.
Restaurant-style dessert by the Head Pastry Chef of La Chef Levi Pastry School
Head Pastry Chef, Giota Pavlidou, together with a team of four Pastry students, Panagiotis, Rania, Anastasia and Elena, created a complex restaurant-style dessert, combining technique, creativity and flavor balance.
The composition of the dish included:
Chocolate mold with chocolate crumble
Raspberry-hibiscus confit
Raspberry Inspiration Valrhona namelaka
Freeze-dried raspberry
Macaé 62% chocolate mousse in siphon
Textured mousse
Chocolate tuile
Raspberry-hibiscus gel
Valrhona Oabika pearls
Chocolate petal decoration
Some reflections from Head Pastry Chef Giota Pavlidou following the presentation at the Artozyma 2026:
Our participation in Artozyma was a particularly creative and meaningful experience. Together with the students, we had the opportunity to present to the audience the work that takes place every day in the School, from preparation and the proper organization of ingredients to the application of techniques, the execution of recipes and the final presentation. What mattered most, however, was the team spirit that developed throughout the entire process, highlighting the dedication, passion and professionalism of the students.
The Award-Winning Dessert of the European Competition at Artozyma 2026
Last year, La Chef Levi student, Vagia Thanou, under the guidance of the School’s Chef Konstantinos Sarafis, competed and won the second place in the European Culinary Competition “Cuisine Au Miel” in Luxembourg. The dessert that earned her the award for Best Dessert of the competition was invited to be presented live on stage at Artozyma 2026 in front of professional bakers and pastry chefs.
With organization, attention to detail and confidence, Vagia once again created the dish she named “Vagia the Bee”showcasing complex techniques using various types of honey from our exclusive partner, Meli Attiki.
The dessert harmoniously combined flavors and textures: a poached pear in sparkling wine, honey parfait, honeycomb, yogurt cream with almonds, rosemary oil and pear consommé.
La Chef Levi inspires the next generation of Culinary Professionals
La Chef Levi’s presence at Artozyma once again confirmed the School’s active role in the evolution of modern bakery and pastry in Greece and beyond. Through the creativity, expertise and collaboration of instructors and students, La Chef Levi nurtures a passion for the art of gastronomy and inspires the chefs of the future.
Guided by high-level education and constant engagement with market trends, La Chef Levi remains the leading Pastry School in Thessaloniki, a reference point for anyone seeking to grow in the world of pastry and bakery.
All bakery and pastry equipment at the School is provided by Bakeshop & Clivanexport.
Courses also use high-quality ingredients from Meli Attiki, Freska Avga Xydous, and Valrhona chocolate by Deals.
Read more: 3 Days of Advanced Pastry at La Chef Levi with France’s Top Pastry Chef for 2024
