The recipes, creations, tests and techniques that were kept in the form of notes in the kitchens of emblematic restaurants, are the content of the first book of pastry chef Spyros Pediaditakis entitled “Notebook: Pastries for Restaurants”.
The book, released on November 3, is aimed at restaurant professionals who would like to enrich their knowledge, present them with another approach to the presentation of their dishes or learn new techniques in setting up their desserts. Through 38 creations and 216 sub-recipes of these, which are presented clearly, step by step, from the initial idea to the plating, and 256 photos in all stages of execution, the talented Spyros Pediaditakis gives important details and tips that will help and will inspire his colleagues.
The creation of the first book in the Notebook Series took a year of preparation, and required hundreds of recipes and thousands of photographs.
“It was a dream come true and I am very happy that I achieved it with the support of all the people around me. I hope to give inspiration to my colleagues, since most of us consider our profession to be a form of art. From the initial idea to its execution, my goal was to share my experiences and my own visual approach, to inspire, to mobilize. To create an interaction “.
The book was published with the support of Cacao Barry, the world’s leading chocolate company selected by chefs in more than 90 countries for their creations.
The book will be available in Greece and Cyprus through the website www.spyrospediaditakis.com and in Europe through the well-known bookstore Librairie Gourmande in Paris as well as the online platform Books for Chefs https://www.booksforchefs.com/en/. It will also be available for sale at Ourse Confectionery.
About Spyros Pediaditakis:
Spyros Pediaditakis has been awarded as the Best Pastry Chef in 2019 by the FNL Awards and as the Pastry Chef of the Year in 2020 by Gault & Millau Hellas. He has worked for some of the most important restaurants and hotels in Greece and Europe. He is one of the creators of the boutique patisserie Ourse in Glyfada, consultant and creator of desserts in some of the best restaurants in the country while delivering seminars on the art of confectionery for restaurants.