Taste Contest

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Contest

All branded (not bulk) processed or non-processed foods and beverages available in retail stores are eligible to participate for the supreme taste award (Taste Olymp Award). The products to be evaluated must be in the appropriate condition for tasting and their distinctive information must be written out correctly and clearly on the label, i.e. they must be products ready to be sold to the consumer public. The contest’s organisational committee may request physical and chemical tests in cooperation with recognised laboratories, in order to verify that the products technically sound.

Evaluation

The “blind” method is used for tasting the products, without packaging and without any type of distinctive feature visible. Each product is given a code number to ensure their reliable traceability. The samples are evaluated by the Olymp Awards Chef’s Jury Panel with panel leader Mr. Konstantinos Mouzakis. Each judge carries out an organoleptic analysis of the products he tastes, and records a numerical rating on the evaluation sheet, which represents the general sense of enjoyment (which weighs the most in the final rating) as well as other criteria, such as appearance, odour, texture, flavour and mouth-feel.

The products are evaluated based on their distinct and individual properties and do not compete with each other.

Food and beverage awards:

  • PLATINUM Taste Olymp Award, products with ratings of 95% or more
  • GOLD Taste Olymp Award, products with ratings of 89% and 94%
  • SILVER Taste Olymp Award, products with ratings between 77% and 88%
  • BRONZE Taste Olymp Award, products with ratings between 65% and 76%

Why to participate?

The Award is a reliable sign of superior quality, which can be used both in the domestic and in export markets. Chefs and Sommeliers are opinion leaders. Their approval enhances your negotiating power in transactions with distributors, suppliers and retailers. Being able to advertise a certified superior flavour has a proven positive effect on sales. By winning the award for your products, you are maximising your marketing actions across the globe.

Cost of participation

The cost of participation is €280 including max 4 products (or 4 labels) for example: honey, yogurt, olive oil, pasta. If you are participating with more than 4 samples, the cost is €60 for each additional participation.

How to participate

You can send your application online by clicking here.

Panel of judges - evaluators

BIO

Constantinos Mouzakis

Panel Leader

“CHEF EUROPE 2015”, Executive Private Chef / Catering. President & Founding Member of the Club ``Acropolis - chef's club of Attica``. Gastronomy Manager & Food Supply Chief to Permanent Social Structures of the Poverty and Poverty Management of the UNESCO Group of Piraeus and Islands. Director of the Eptanese Gastronomy of the Union of the Ionian Islands. Member of the CEUCO International Council. Member of the Institute of Greek Nutritional Culture and Gastronomy. Certified and registered trainer in EAPPP adult trainers registers. Certified in the Euro-Asian Teaching of the UNESCO Clubs.

Constantinos Mouzakis

Panel Leader

Αthanasios Skouras

BIO

Mirsini Lampraki

She studied at the Law School of Athens -Department of Political Sciences and Public Administration. In 1994-1995, she was trained in Finland and Portugal on Cultural Promotion of Traditional Products by the Council of Europe and the Marcel Hicter Foundation. The traditional cooking won her quickly and she began her trip in the world of flavors. She teaches Greek, Cretan and Mediterranean traditional cuisine in schools for the conversion of unemployed women and agrotourism training groups. She is responsible for consulting many restaurants in Greece and abroad. She has published a lot of gastronomy books, many of them have become best sellers. In 2007, she began her own gastronomic show with great success on the TV channel SKAI.

Mirsini Lampraki

Ilias Iosifelis

Nikos Kourtis

BIO

Anastasios Andriotis

Sous chef of Messongi Beach Resort in Corfu, as well as Chef- owner at Rose Garden Restaurant & Wine Bar. Twenty years experience in the restaurants, he is supporter of Greek products. An active and administrative member of the chefs club in Corfu. Distinctions in domestic and international competitions with the recent award ``Greek Chef 2018``.

Anastasios Andriotis

BIO

Nikolaos Giannopoulos

He works as a chef to the NJV Athens Plaza hotel, from May 2015. He also worked as a chef de partition at LE NJV Meridien.

Nikolaos Giannopoulos

Stelios Korres

Lazaros Kolaxis

Lefteris Karantanis

Nikos Daoutis

Costas Koveos

Sotiris Laskaridis

BIO

Eva Mpona

Executive Chef, she participated in the WACS World Gastronomy Congress on GReat kouzina.

Eva Mpona

Marina Pouliou

Pavlos Alexandrou

Theofanis Georgopoulos

BIO

Dimitris Mpoutsalis

Professional experience in hotel flags such as Hotel Grande Bretagne, Luxury Collection Hotel, where he currently works as head chef of GB Roof Garden, Electra Metropolis in Athens, Amanzoe Resort, Myconian Ambassador Resort-Thalasso Spa ``where he worked as Executive Chef,`` Pentelikon ``and others. His extensive resume also includes hotel service and award-winning restaurants such as the world-renowned ``Noma`` (Copenhagen), ``De Librije, Zwolle`` (The Netherlands), ``Orrery`` and ``Marriot`` London) ``Anassa Hotel, Paphos`` (Cyprus) and others.

Dimitris Mpoutsalis

BIO

Konstantinos Varelis

15-year experience in the restaurants. In recent years, he has been Sous chef in the 5 star Corfu Palace Hotel in Corfu. Active member of the Chefs Club of Corfu as secretary and active presence in exhibitions and cooking competitions, with a recent distinction of the first Greek Chef 2018 Award.

Konstantinos Varelis

Georgios Makris

BIO

Kostas Georgatzas

A hard working and dedicated culinary expert and trainer, with 18 years of relevant experience. Always willing to learn new skills to excel in the cooking industry. Executive Chef, Civitel Hotels & Resorts, Athens. Executive Chef, Porto Rio Hotel & Casino, Star hotels, Patra.

Kostas Georgatzas

BIO

Andreas Giannopoulos

He works in USA for 4 years at Lafayette's homonymous restaurant. In Greece he collaborates with 5* hotels in Mykonos and Santorini, also with restaurants in Athens such as ``Varoulko``, ``17``, ``Turn``.

Andreas Giannopoulos

BIO

Maria Papavassiliou

Trainer chef at Diek Scholl of Vonitsa in specialty of the art cooking technician. Food styling in advert for Makvel pasta. First Cook in the restaurant “barba Lazaros”.

Maria Papavassiliou

BIO

George Tsilikis

Trainer chef at Diek Scholl of Vonitsa. Sous chef in catering Porto Leone. Sous chef hotel Poseidon.

George Tsilikis

Giannis Mpratsolias

Panagiotis Tzimas

Nikos Papoutsidakis

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