Recognition by renowned Chef honors the School’s work, strengthens the position of graduates in the job market and serves as an incentive to continue to provide specialised and quality education to our students.
The activity of La Chef Levi Schools in Greece and abroad is a strategic choice for the group and its students. This option offers an exchange of knowledge with renowned Chefs and industry professionals as well as valuable jobs in the best kitchens in the world. After all, Gastronomy is a global code of communication, which has the potential to bring people together and create opportunities for those who want it.
Marcel DERRIEN
Meilleur ouvrier de France (The highest and unique title attributed to a professional Chef in France)
When Mrs. Levi asked me to “foreword” her work, I felt flattered and immediately accepted as a token of our mutual friendship. For over forty-five years of practicing my profession, I have had the opportunity to get my hands on and read a large volume of books regarding confectionery worldwide. Knowing that Mrs Levi is a serious and quality person, I am convinced that this work closes a huge gap in Greek gastronomy and within a short period of time, will undoubtedly become a point of reference for Greek confectionery. Knowing also the difficulty of creating a book, I consider this effort very brave and this prologue is a reflection of my admiration facing such a work.
I wish Virginia Levi to stay strong and above all best of luck with her work.
Gabriel PAILLASSON
Président Fondateur de la Coupe du Monde de Pâtisserie ”Officier de la Légion d’Honneur”
Dear readers,
This superb book written by Virginia is in the right direction of a proper pastry made by a Chef that stands out of the crowd. Browsing through her book, you will have the chance to discover authentic recipes and excellent photos that reveal Virginia’s work. I am very confident that it will take a prominent place in your bookshelf and that it will enable you to do brilliant stuff in your professional and artistic life.
Yves THURIES
Meilleur ouvrier de France (The highest and unique title attributed to a professional Chef in France)
Dear friends confectioners,
Having met Virginia Levi multiple times, I saw on her face a professional in love with her job and art. I know her from her passion for my creations and when she expressed her desire to create a pastry book, I was very pleased to encourage her in this noble initiative. A pastry book is an essential tool for our profession, which every person carries according to his/her sensitivity and capabilities. I am perfectly sure that Virginia Levi, the female Chef, who is well acquainted with Greek, French and international pastry alike, will contribute with her work to the development and enhancement of pastry in Greece and why not in Europe too.
I wish her a great success and I hope that this book will spread joy to all those who love their profession.
