13.3.2015 | 09:24 In the kitchen of ARI Vezené The restaurant is on the first day of operation of o

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13.3.2015 | 09:24 In the kitchen of ARI Vezené The restaurant is on the first day of operation of one of the main gastronomic destinations of Athens. The cuisine vanities Ari Vezené is an ode to flavor, enjoyment and accuracy. What he thinks about all this himself?
I experienced the crisis, started working without credit from nowhere. I learned to be a good businessman and managed to have loyal and stable customers spend beautiful when they come here ... Photo: Paris Tavitian / LIFO
Turn a few days ago the final competition SanPellegrino / YoungChef held in Tel Aviv. There, two young Greek chef, Alexander Tsiotinis and Nikos Billis, won first and second place respectively in the category of "Mediterranean Cuisine". You were on the jury, along with an Israeli and a Turk. Do you think that helped effect your participation in the jury?
Let me say a few words about Tel Aviv, an interesting gastronomic destination "Mecca" of vegetables. There are two types of kitchens: the kosher (where Rabbi control everything in the kitchen is more important than the chef) and the Mediterranean. Still, however, they have not finalize the identity of Israeli cuisine - and nor we the Greek. What is Israeli vanities and what is Arab, Lebanese? Take, for example, the hummus: what is the authentic version, Arab or Israeli? A question similar to the one in our own moussaka and dolma: ours or Turkish dishes? In Tel Aviv, however, as in the whole eastern Mediterranean landscape, worship streetfood and there meet, without vanities identity problem, the two cultures - the clear definition of each kitchen is having difficulties. The boundaries between the cuisines vanities of the world, anyway, slowly vanities catalyzed. What I mean; The clearly culinary landscapes in the world can be Asia, America, South America (starring Peru) and Mexico, the immigration movement, but from Asia and South America influenced the cuisines of Europe and America, to the point that the Americans now have the TexMex and wonder how the Spaniards have so Nikkei restaurants (SS Nikkei is the kitchen that combines Japanese and Peruvian and developed in Lima, Peru).
The Israelis, then, to return to the competition SanPellegrino / YoungChef , unsurprisingly very pressured vanities to win Israel. We, with our humor and our friendly attitude, melt the ice with the judges, we spent time to become better acquainted with them and when we sat side by side on the day in question, they themselves admitted that their dishes were not very good. Generally, the organizers were aggressive, perhaps sarcastic: "How will attending a Turkish and a Greek to the same jury, x