The World Association Of Master Chefs (WAMC)
The Festival of Greek Culture was a tremendous success in terms of marketing, visibility, and audience engagement—it truly couldn’t have gone any better.
Helping the event run smoothly was my good friend, author and presenter Matt Wells, who delivered inspiring interviews, filmed throughout the festival, and captivated the audience with his engaging presence.
One of the highlights for me personally, as an Executive Member and International Judge for the World Association of Master Chefs (WAMC), was giving a talk about the organisation and, of course, presenting medals to individuals and businesses who made an outstanding impact during the festival—showcasing truly inspiring moments that reflected the spirit of Greek culture.
Gold Medals Were Awarded To:
Neil Evans – For his tireless and heartfelt work in promoting the Families in Need in Corfu Fundraiser. His powerful talk on how to support this vital charity, including his own sponsored bike ride around Corfu, moved and motivated many.
Ermis Sandwich & Bubble Tea Bar – For their outstanding food offerings and one of the most extensive ranges of bubble teas on display. They also served delicious Greek-inspired pork baps and joined me on stage to deliver a live cooking and tasting session, using my own recipe to demonstrate how to prepare this flavourful dish.
Eat Greek Worcester – For their incredible menu featuring souvlaki, Greek salads, and more. The wonderful Vicky wowed the audience with a live demonstration on how to prepare Greek wraps, tzatziki, and traditional salad, and later joined me on stage for an insightful Q&A session.
The Street Food Co. – For their fabulous pizzas, including a unique Italian-Greek fusion creation. Founded by Paul, who brings a wealth of experience from international private members’ clubs and boutique catering, the company specialises in delivering exceptional VIP event experiences.
Lucky Mill – For their exceptional seafood stand, including the crowd-favourite Saganaki. Their menu featured octopus, fritto misto, king prawns, scampi, and fries with parmesan and garlic. A true festival highlight.
Thousands of people attended the event over the three days, and BBC Radio coverage, including interviews, helped shine a spotlight on my own “Recipes from My Travels”, firmly re-establishing it at the forefront of hospitality and cultural promotion Worldwide.
One of the most surreal moments for me came after the crowds had gone. I had spent the weekend surrounded by applause, handshakes, and praise—but as I walked alone back to the accommodation that evening, I looked back one final time at the marquee. The last songs echoed from the indoor stage, and the lights still shimmered across the canal. It was at that moment I finally allowed myself to exhale.
After eight months of tireless planning, countless sleepless nights, and both mental and physical strain from my ongoing illnesses, I whispered to myself—this is what I’ve achieved.
An achievement that truly reflects the ethos and mindset of the World Association of Master Chefs.
Now it’s off to spread the word with my next upcoming TV series around the Greek islands called “From Port To Plate” with Matt Wells, Thomas Haas and Claire Haas.
