|FOCUS ON CHEF IVALO STOEV
By Valentina Monacò
Photos by the author
Not all enrichment course takers come from an amateur level of cuisine knowledge and exposure. Meet Chef Ivalo Stoev, hailing from Bulgary and a resident of Greece. He is a professional chef who found out about Apicius through word of mouth. Since his goal was to open a top quality Italian restaurant in Athens, a full immersion in the Italian culture and gastronomy was a natural choice for him. Thanks to the flexibility and personalization of Apicius enrichment courses, Chef Stoev was able to customize a series of culinary lessons to learn the principles of traditional Italian dishes.
Chef Stoev choose to work with diverse chefs for his planned lessons as opposed to being followed by a single private chef instructor. This way, he was able to take away something different from each individual's perspectives and expertise. His future restaurant will feature simple yet well-constructed dishes that utilize ingredients of the highest quality. Italian products will originate from Italy, naturally. Chef Stoev is excited and satisfied about his Apicius experience, and "would highly recommend it to both professionals such as myself or anyone who loves Italian food." In Chef Stoev's case, the enrichment classes gave him the opportunity to schedule lessons according to his specific needs as opposed to a set course track.
The dishes experimented by Chef Stoev range from Florentine classics such as crespelle alla fiorentina and pappa al pomodoro to the Roman staple bucatini all'amatriciana, agnolotti from Piemonte, and an eggplant twist to the much-loved pici pasta from Siena.