Electra Stavroula Manou

Age 24 Passionate Pastry Chef with 6 years of industry experience, creating innovative and highly pleasing desserts for restaurants and fine dining affairs. Motivated professional with history of working closely with several top chefs. Background as Chef de Partie with well-established restaurants.

Seminars

2020 - “Managing Michelin Star Restaurant”, “Culinary Marketing”, “Brigade, selection and evaluation”, “Yachting”, “Bread”, “Korean Cuisine”, “From the Market Straight to our Plate”, Le Monde institute of Hotel and Tourism

2019 - “Rules in the organized kitchen II”, “The culture of tastes”, “Modern Greek Cuisine”, “Introduction to Italian Pasta”, “The development from a Junior Chef into a Chef”, “Sweet pies from another era”, “Bottarga Trikalinos”

Le Monde Institute of Hotel and Tourism

2018 - “Pizza”

Le Monde Institute of Hotel and Tourism