Laoudis Chef Academy
Contact details (school secretariat):
Ms Eirini Paschalidou, tel. +30 210 6038001 (int. 314)
email: academy@laoudis.gr
THE TECHNICAL ACADEMY OF FAMOUS CHEFS AND SUCCESSFUL PROFESSIONALS !
• Collaboration with famous Chefs and acclaimed European organizations!
• High-quality services, equivalent to those of foreign schools!
• Various and short lasting courses that meet the needs of professionals!
• Special subjects, basic, intermediate or advanced, depending on the level of the experience!
• 100% one-to-one practice, with only eight (8) students per seminar!
DATES OF 2026 SEMINARS
LAOUDIS CHEF ACADEMY
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Baking Seminar with Tommy Lebe (IREKS)
Tommy Lebe is an internationally acclaimed Master Baker, Bread Sommelier, and Food Technician, boasting over 20 years of expertise in contemporary baking. As a Technical Consultant International for IREKS, he has mentored professional bakers across more than ten countries, imparting practical knowledge and cutting edge techniques.
He is also the author of the book "Bread.Art.Works.", a work that approaches breadmaking as a fusion of technical precision, flavor, and creative expression. At the Laoudis Chef Academy, Tommy Lebe shares his extensive experience and profound technical know how, aiming to elevate the expertise of every professional baker.
ARTISAN LONG-FERMENTATION BREADS - COMPLETED
Duration: 1 day
Tuesday 10/02 & Wednesday 11/02/2026
9:00 am - 5:00 pm (with basic lunch break 1:30 pm - 2:30 pm)
Instructor: Tommy Lebe
Seminar cost (excl. VAT): 150 €
Complimentary full lunch and coffee is included.
To see detailed information about the 2025 Baking Seminar CLICK HERE or contact our secretariat for detailed information on +30 210 6038002 (int. 314)
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Gelato Seminar with Francesco Giordano
Francesco Giordano is an Italian Master Gelato & Pastry Chef and holds the position of Product Specialist & Teacher at the Casa Optima School. He has trained alongside top pastry and chocolate chefs and has served as a professor at Carpigiani University, teaching gelato and pastry courses in Italian, English, French, and Spanish all over the world.
GELATO BASES - THE FUNDAMEMNTALS OF ICE CREAM
Duration: 1 day
Wednesday 04/03/2026
9:00 am - 5:00 pm (with basic lunch break 1:30 pm - 2:30 pm)
Instructor: Francesco Giordano
Italian Master Gelato & Pastry Chef
Product Specialist & Teacher of Casa Optima School - Sweet Arts & Innovation
Seminar cost (excl. VAT): 200 €
Complimentary full lunch and coffee is included.
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CHOCOLATE: GELATO & SORBET
Duration: 1 day
Thursday 05/03/2026
9:00 am - 5:00 pm (with basic lunch break 1:30 pm - 2:30 pm)
Instructor: Francesco Giordano
Italian Master Gelato & Pastry Chef
Product Specialist & Teacher of Casa Optima School - Sweet Arts & Innovation
Seminar cost (excl. VAT): 200 €
Complimentary full lunch and coffee is included.
To see detailed information about the 2025 Gelato Seminar CLICK HERE or contact our secretariat for detailed information on +30 210 6038002 (int. 314)
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Contact now with our Secretariat to reserve your participation in the seminars above! Only 8 participants per topic will be accepted!
Notes for all Laoudis Chef Academy seminars:
• Immediate translation of the speaker at the time of the course in Greek, by a qualified technical consultant.
• All participants receive free of charge: seminar bag and workout uniform with LCA logotype, class notes in Greek and a professional diploma signed by the famous teacher chef.
• Each training day lasts between 9:00 am to 18:00 pm (any exception is mentioned), with one hour basic break for lunch.
• Full lunch and coffee breaks are provided free of charge throughout the course of each seminar.
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