Profession: Quality Specialist in Pastry Pro Co., (Bakery, Confectionery, Ice Cream, Chocolaterie)Skills and Qualifications.* Total experience of 27 years in general confectionery business.* Familiar with Boulangerie, Confiserie, Viennoiserie, Chocolaterie, Glace, Decoration, Catering.Work Experience / employment history.* 1990           Sunrise Beach Hotel, Protaras - pastry cook* 1990-1991 Ariston Confectionery, Nicosia- pastry cook* 1991-1996   Amathus Beach Hotel, Limassol- pastry cook* 1992            P&P Confectionery - part time Chef*1994-1995    Lamira Confectionery, Limassol- part time Chef* 1996- 2000 Patisserie Cacao- Owner (Leading Chef)* 2000-2003   Zorpas Bakeries- Confectionery, Production Manager* 2004-2014   Epidorpio Food and Beverage Business- Owner (Leading Chef)* 2015- 2016 Pastry Pro Co.-  Quality Specialist (demonstrator)Education.* 1989-1990Scholarship in Thessaloniki Technical Confectionery School, Greece* Ecole Lenotre, Paris, Various Certificates.     1993  Bakery and Confectionery     1994  Chocolats 1 ( chocolate techniques in handmaking)                                         1994 Plated Desserts      1994 Various shaped Cakes     1995 Chocolats 2 ( production with machines)     1995 Ice Cream     1995 Individual Desserts     1995 Blown Sugar Modelling*Seminars. 1994 Training in Savoy Hotel, London, Uk, under guidance of the famous world-class Swiss Chef Anton Edelman  . 1998 Nouvelle Patisserie, Cyprus. 1998 Christmas Decoration and packaging.2000 Everything about Bread & Pastry (Puratos University) Belgium. 2000 Bread & Pastry, Meistermarken co., 2002 Health & Hygiene HACCP. 2002 Computer Course (Windows, Excel). 2003 International Conference-Seminar in Food Technology, ATHENS. ARTOZA ON Bakery, Confectionery, Ice Cream. 2007 Training in Barcelona at Choco Vic Factory on chocolates and confectionery.2015 training programme at SEFCO ZEELLANDIA training centre ON (BREAD AND TREATS MAKING)2015 Athens (Olympic foods training centre) PATISSERIE TRAINING.2015. IREKS training on bread making and techniques of baking. (Cyprus pastry pro training centre)2016 visit & training at HOPLA chocolate decorations for patisserie. 2016 BAGELS bread making seminar and presentation on gluten free products.2016 IREKS training on new style breads as well as innovative recipes. 2016 Ice cream promotional seminars at pastry pro exhibition seminar room.2016 IREKS visit and preparation for getting to know about the products the German bakers use mostly for local types of bread. Guide tour at the production lines, chemical analysis laboratory, and storing departments. 2016 UNIFINE DAWN presentation seminar with PHILIPE DEPAPE on new ideas for making and decorating desserts with seasonal spice, herbs and fruits.2017 ireks seminar on new ideal for allergic consumers’ products 2017 SEFCO ZEELANDIA lessons for bakery and snack making for small businesses and mass production lines.2018 ireks master baker seminar and exams at Kulmbach GERMANY.