CHRISTINA KARAKITSOS

• I returned to the kitchen I first started working as cook, with more experience and ready to take up the work load from my former Chef.

• A former employer of mine from BBQ stories asked me to make him a brunch card for his new bar restaurant
• He was very satisfied with my work and I'm grateful for his trust

Since 2022 i started working as a private chef, first for Villa meraki and Villa Aiolos and then for other villas as well! It has been a very creative path on my career for which im grateful for.

• I was working seasonally at this Cafe that offered brunch, and fingerfood
• This easy going job gave the opportunity to work as a private chef and also at Portes some days of the week

• After finishing my seasonal job at Piato restaurant I took a small winter break, working at this Cafe as a barista to be able to make enough money for my winter necessities

• It was a very demanding position at a fine dinning restaurant in Agios Nikolaos
• I was responsible for approximately 70% of the menu as I had to manage the grill, the oven and the fryer and also make lots of different doughs that I used in some dishes

• It was a grill meat store and I learned a lot of interesting stuff..from making homemade chicken nuggets, to chopping down large chunks of meat, to cooking fine beef parts like picanha, rib-eye steaks and more

• I was managing the kitchen there while I was in Patras completing my studies in culinary arts
• I stopped working there because of the quarantine during covid-19, where I returned to Crete
• I was making Tappas and fingerfood mostly and I was also making a breakfast buffet on Sundays

• It was my first job in the kitchen
• My chef, Nikos was very patient and guiding towards me and I learned so many things, so fast
• From making the salads, I ended up doing everything in the kitchen and being his right hand
• I left Portes only to get my diploma in culinary arts, where I moved to Patras to do so
• I did my apprenticeship in Minos Beach along with my actual job.

• From my studies in ASTEK we had to do a 3 month payed apprenticeship each summer for 3 years
• Minos Beach is an excellent hotel in which I completed my first and my last apprenticeship
• In my last one I worked in their kitchen, going through almost all kitchen departments of the hotel.

• It was a vegan-vegeterian Cafe restaurant and I learned a lot of things about this cuisine
• I was making the salads there and at some point I started working at portes as well, doing two jobs and since I was cooking at portes, I showed a bigger interest in learning about vegan cuisine in Kardamon
• The chef there, Marta was a great teacher.

• Payed internship at this hotel
• It was a horrific job and the circumstances under which we worked at were bad
• Most of the interns left before they completed their internship

• I was working for a partner of my father here in Crete as a sales person, going door to door selling our cookies
• I was really good at this job but it demanded a lot of hours from my time and at some point I couldn't keep up with my studies and everything.

• My first internship in which I worked at the bar for 2 months learning all shorts of interesting stuff until I was moved to the main restaurant for my last month.

• A nice and quite place to work..I was really happy there and the only reason I left is because the owner decided to sell it
• So I did my internship after that and focused on my studies more.

• My family opened a coffee, pastry, bakery store in Santorini and I went there when I finished school
• I had been working for my family during summertime throughout my school years so they saw fit to send me there as a manager/barista since they couldn't be there everyday
• I left because I had to go study in Crete but I really liked my job there.