What attracted you to study at Queen Margaret University?
I already had a degree in Culinary Arts from a local institution, but I wanted to do something a bit different, something that would help me evolve and be a great chef! I did a lot of research, and I found out about the course that was offered by Queen Margaret and learned that the University had many years of experience, especially in Culinary Arts.

And did the course live up to your expectations?
It did. It was something very new - there isn't a programme like this in Greece. In Greece, there is a belief that having a UK degree is important as it is something that allows you to go abroad and work internationally.

Did you feel connected to Queen Margaret University?
I felt that because the course was delivered to the same standard as it is in the UK, it made me feel as if I was there. You do the course in the same way as students at Queen Margaret University would do, but you do it in your language. Everything else is the same. I hope to visit Scotland at some point when I'm working in the UK!

You were very busy during your studies, did you feel that you were supported?
When I first joined this programme, I had the opportunity to work at Funky Gourmet - a Michelin star restaurant - they liked me, and I stayed there until January before it was closed for its relocation to Athens in 2020. After that, in May 2019, I went to London for two months to work in a restaurant in Vauxhall before coming back to work on an event in Costa Navarino. It's one of the biggest hotels in Greece, and I went there with five other people from my team for one and a half months. So there were a few times when I needed help, but I always felt supported by my colleagues and teachers. There was career advice available too.

Did you think that there was the right balance between theory and practice on the course?
If you want to be a great chef, it's not just about the cooking. Things like management, marketing and economics are also significant. I feel that the programme helped me a lot, it helped me make the transition from becoming a cook to becoming a chef.

Was there anything that you didn't like about the course?
It was maybe a bit difficult at the beginning, mainly because of coming on to a UK course after studying at a local institution. Still, I became comfortable with the course content and the teaching quite quickly.

What are your plans for the future?

My first goal is to work in as many of the top 50 restaurants in the world as I can! I would have to travel a lot, but it would give me a lot of experience that I could maybe use to open my own restaurant one day, which will hopefully have at least one Michelin star. I'd like it to be a farm-to-table restaurant as I feel that it is the future.

 

 

 

 

"because the course was delivered to the same standard as it is in the UK, it made me feel as if I was there. You do the course in the same way as students at Queen Margaret University would do, but you do it in your language. Everything else is the same."
Michail Angelos Kafetzopoulos