Westia Food Modelling
With the Greek Club of Chefs and especially the Patras Member and the executive chef and instructors of VERGI VET George Grammatikopoulos and Nikolas Stefopoulos the close cooperation with … artistic tendency continues! Professional photographing of a gastronomic object in the context of 2nd WESTIA, with instructors and dishes, protagonists and students in the role of assistant and public as well!
Greek-inspired dishes were presented at low cost, in a modern way in terms of food styling. The recipes that were photographed included:
Tuna salad with Cretan rusk
fillet of sea bream with pumpkin, myrrh and carrot cream and
custard filled pastry