Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Foodgasms, with cooking passion
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Georgeo Andrei
.
Chef Georgeo Andrei, self taught tri-lingual entreprenneur and caterer, who dresses up porcelains with “Cooking Passion”, was born and raised in Timisoara, a city located in the western part of Romania, very close to the Hungarian border, and Serbia. Due to Timisoara´s strategic position, it has been quite an multi-ethnic city with strong German, Hungarian and Serbian influences. Additionally, it is also known as the city of Flowers, having uncountable beautiful parks along the banks of the Bega River. Chef Georgeo also mentioned, that he believes he has acquired his epicurean inspiration, from this environment, to decorate his plates with flowers.
Chef Andrei devotes an enormous amount of time to the dressage of his porcelains, and even takes the time to sketch his plating arrangements before hand. From his viewpoint, “the final presentation is considered an art form, and therefore the textures, colors, precisión, and the arrangement of placement of the ingredients must be impeccable and therefore, the aesthetics are almost as important as the foodgasm and the taste”.
When I enquired about Chef Andreí´s Culinary Philosophy, he stated, “ It is a simple culinary philosophy, that is the cornertstone of my culture, passion driving every action, both professionally in the kitchen and every action on a personal note”. “This influence has veered me toward my culinary career, in addition to my passion for dressing up porcelains with Cooking Passion”, also the name of Chef Georgeo Andrei´s Catering Company.
Chef Georgeo, an entreprenneur, of his own Catering firm, revealled the hardest challenges he faces are working with unmotivated people who do not utilise their creativity, and are only laboring at their job and cannot wait to get it over with. As a true profesional, another struggle he faces as a Caterer, is the finishing of large quanitities of dishes, all on time and so a smile is quintessential, and he stated, this is what assist my team and I, get through some of the stressful moments.
.
Face to face... Interview with Georgeo Andrei
.
Margaux
Chef Georgeo Andrei. Tell us where were you born and raised.
Georgeo Andrei
I was born in Timisoara, a city located in the western part of Romania, close to the frontiers of Hungary and Serbia, close to the Berga River.
Margaux
What or who had inspired you to study the culinary arts ?
Georgeo Andrei
In my early childhood, as far as I can remember, I had always enjoyed helping my mother in the kitchen while she was preparing meals. By age 6, I already had started decorating plates of Russian Salad, and platters of appetisers when we would have dinner guests. When I was 19, I decided to take culinary arts courses, following my passionate culinary instincts as an Aquarian.
Margaux
How do think your personal life has changed since you have become a Chef in the public eye ?
Georgeo Andrei
Ha Ha Ha. I have learnt to smile while being photographed and sign autographs !
Margaux
To which degree of importance do you bring yourself to in regards to the aesthetics of a presentation ?
Georgeo Andrei
From my point of view, its very important for my final presentation to be considered the art form and the texture, the colors, and the placement must be impecable so that the aesthetics are almost as important as the dish´s taste.
Margaux
Do you believe it is important ti devote time and labor to the dressage of your plates prior to serving them ?
Georgeo Andrei
Most of the time, I even take time to sketch my plating arrangements beforehand so I devote a great deal of time in this aspect.
Margaux
What has been the clientel feedback on the relevance of the plates, artistically presented by you ?
Georgeo Andrei
All my clients have been quite astonished by my dishes and I have also made many new customers because they appreciate my art of plating.
Margaux
Who do you deem as the most creative Chef in dressage and fashionable plating ?
Georgeo Andrei
The Founder of the El Bullí Foundation, Ferràn Adrià.
Margaux
When working on a new chef, for example… when the seasons change, what is your creative process in terms of a presentation ?
Georgeo Andrei
As a Consulting Chef, when I create new menus for my clients, I emphasize the the use of fresh and healthy seasonal vegetables.
Margaux
What sources of research do you employ for inspiration; Websites ? Dining ? Books, Magazines etcetra ?
Georgeo Andrei
Predominatley a combination of Books, Magazines, and The Internet in addition to dining out.
Margaux
What do you think, you have not been taught at Culinary Institute, in regards to presenting plates ?
Georgeo Andrei
Culinary Institute has taught me the basics in the art of plating, however, gastronomic art is very dynamic and it is based mostly on instincts, self teaching and natural creative talent.
Margaux
What is your knowledge of Visionsgourmandes.com Website ?
Georgeo Andrei
For me, it is not only a source of inspiration, however, it is also an Ambassador, to my dishes that they choose to post, which is an honor for me.
Margaux
What are your opinions regarding the concepts and the information provided by the website, www.visionsgourmandes.com ?
Georgeo Andrei
Visions Gourmandes, is a model and an example for all Chefs and Home Gourmets, and any person that loves and wants to view culinary art. I view the website every day and the Facebook Page Visions Gourmandes, and it is absolutely a fantastic gourmet website and Facebook Page.
Margaux
Are there any themes or topics or tools that you would like to see, added to our website:
www.visionsgourmandes.com ?
Georgeo Andrei
I would like to be able to smell the dishes that are presented by the website : www.visionsgourmandes.com
Hopefully in the near future. This will become a possibilty with techonological advances.
Chef Georgeo Andrei:
Margaux
Tell us, about your dream trip and why.
Georgeo Andrei
I would love to visit California. The culinary arts are my passion and I have always been fascinated by California.
Margaux
Last, but not least, what challenges as a Chef, do you face and which solutions are you considering or have considered ?
Georgeo Andrei
One of the hardest challenges as a Chef and Caterer, would be working with an demotivated team, and uncreative people, people that are only doing their job and cannot wait to get it over with, no matter what the result. As a Chef, you have to empower, inspire, motívate, and sometimes this is the hardest job of all.
Another challenge would be finishing an enormous amount of dishes, all at the same time in the catering sector, and a smile is the key, to help you get through some of the stressful moments. And sometimes, we forget, that less is more.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
