Cheer the Chefs

Dirty Cooking with Chef George Markomichelakis!


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It is easy to be different but very tough to be better! Every chef must aim to amplify the taste of the food he cooks but at the same time doesn’t stop experimenting! One such chef is George Markomichelakis, who loves to come up with new and varying combinations of ingredients and ends with an exceptional dish every time!

This young, dynamic, self-taught Chef was born and brought up in Athens, Greece. He is currently completing his Bachelors in Marine Engineering from New Castle University. George wanted to pursue his passion so he came up with the company Dirty Cooking  with his friend Jamie, in college. They want to provide authentic taste in an affordable budget.

George loves to cook Jamaican, Moroccan, Italian, Indian, French dishes on a daily basis. He wants to experiment with desserts and learn more about the confectionery world.

He is keenly interested in photography as well. He went for a week long trip to Paris to practice and develop his skills. He has been learning about film and digital photography since last 6 months.

Other than photography, George is a music enthusiast and specifically adores Jazz music. Not just that, he was in a band too! He also collects old music records and vinyl.

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George is working on this YouTube venture in association with Fit Londoners. He will start shooting the videos by May 10, 2016, teaching quick and healthy recipes and providing food tips!

We had a very fun interview session with him, check out his answers and get a peek into this young chef’s heart, passion & mind:

Q: Has cooking always been your first career choice? If not, what sparked your interest?

A: Not really as I am currently finishing my studies on Marine Engineering in Newcastle University. On the other hand, cooking has always been my passion and my go to thing to do when I want to find peace, need to think, focus or generally organise my life. Furthermore, cooking always triggered my mind because of all these combinations, flavors, colors and the freedom it gives you to create something out of raw ingredients.

Q: What is your food philosophy?

A: I love simply made food, I believe fresh ingredients its all you need to make some great delicious food. The ingredients should compliment each others tastes and aromas and not cover their character into ‘heavy’ sauces.

Q: How would you describe your cooking style?

A: As I was born and raised in Athens Greece my cooking style is deeply influenced by Mediterranean cuisines mostly Greek, Italian and Moroccan to some extend.

Q: What are your thoughts on the current food trends in your country?

A: Food in my country has always been great, but the last 10-15 years Greek cuisine becomes more refined as more and more restaurants pop up and people are constantly looking for freshly made food for an affordable price. Furthermore, Thessaloniki the second biggest Greek city has been placed amongst the top destinations in the world for food by the New York Times, which to me confirms that the Greek food scene is growing and people from all over the world notice it.

Q: What do you do to stay educated about the new trends in the culinary arena?

A: Every day I read about food, the things I read come from different sources such as cooking blogs, cooking websites, some cooking books, social media and food magazines. Basically, thinking about food consists a big part of my day which makes me read through all these different sources. I also watch a lot of chef documentaries, interviews and movies which help me understand the mind set of people who changed the way we see food and developed the already established cuisines and cooking techniques.

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Q: What are your top three ingredients to cook with?

A: Mushrooms, king prawns, chocolate.

Q: Favorite kitchen equipment or gadget?

A: I love my knives.

Q: Who / what is your inspiration?

A: The biggest inspiration has always been my grandmother her amazing food and the love that she puts in the making. I get inspired by great chefs as well, such as Marco Pierre White and Yotam Ottolenghi. Travelling has been a big source for inspiration to me and a great way to develop my pallet too.

Q: What does good food mean to you?

A: Good food to me is food that it brings people together.

Q: Tell me something that you would want to learn to improve upon.

A: I want to learn how to make my own bread and generally improve my pastry skills.

Q: Your favorite cuisines / eating joints?

A: I love Italian, Moroccan, French, Chinese, Japanese and Greek cuisines. Sorry but I could not just pick one I love diversity of flavors, weird or unknown to me ingredients, techniques and experimenting with fusion plates that sometimes don’t work out but the fun of making them is unlimited.

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Q: Favorite cookbooks?

A: Ottolenghi Cooking Book

Q: Your ultimate cooking?

A: Good music, fresh ingredients, sharp knife and everything else comes naturally!

This 22-year-old chef has proved that constant interest and passion is required to do something you truly love and not make excuses. We wish George and the whole team of Fit Londoners the very best for their upcoming project!

Follow Dirty Cooking-

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Email:  george@dirtycooking.co.uk

Instagram: @dirty_cooking & @fitlondoners

 

Post By: Sakshi Deswal / Appy Bistro

Picture Courtesy: George Markomichelakis / Dirty Cooking

 

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