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post #1 of 3
Thread Starter 

Hi all. I "accidentally" moved to Greece and found myself accidentally starting a cookie business here. And when I ran into a snag regarding baking temperatures, I started doing research and ended up here. There is so much valuable info on this site, I look forward to checking it out further. 

post #2 of 3

Hello bmath! We're glad you found us and that we've already been helpful to you. 

 

Having visited Greece myself a couple of times (once for a month), I'd be tempted to ask about the "accidental" relocation, but I'll leave that to you to elaborate on if you choose. I wished I'd had access to a kitchen though! The produce, the olive oil, the fish.... wow. As for the pastry, I grew up with Greek neighbors and family friends, so I've enjoyed my share of buttery and honey-drenched treats too. I'm pretty proficient with phyllo myself, although I usually make savory dishes with it.

 

Dive in here and enjoy the mix of professionals and home cooks. We hope you'll add to the atmosphere with your own perspectives and by sharing your experiences. Others will benefit from your advice, I'm sure. We look forward to having you in the community.

 

καλωσόρισμα!

 

Welcome,

Mezzaluna

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post #3 of 3
Thread Starter 

Hi, 

 

Thanks for the warm welcome. I was on my way to London to take some classes and realized it would be cheaper and easier for me there with my EU citizenship so I swung by Greece to pick it up. What was promised to me to take a mere 2 months took a year, in which time I found a job, internship and made a life and I'm still here! It hasn't been easy but has definitely been rewarding. Although I was predominantly raised on Greek food, spending so much time in the kitchen with my grandmother and my mom, there are so many more dishes here that I hadn't even heard of or known about. Region definitely plays a big role in technique, ingredients and slight nuances. I've made it a point to try to learn everything I can and make an insane amount of things out of my tiny kitchen. (I'm partial to phyllo for savory too). 

 

Happy to be here, looking forward to checking things out a bit more and learning from others. 

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