M.S.G. Tradelink has recently become one of the major sponsors of the National Culinary Junior Team of Cyprus, which is one of the National Teams of the Cyprus Chef Association.

On the 27th and 28th of October 2020, our company has invited the team of the Junior chefs to prepare and present their marvelous culinary creations in plates sponsored to them by our company.

The purpose of this was the design of a yearly desk calendar for 2021, exhibiting the extraordinary food creations presented by the Junior chefs as well as the wide range of professional HORECA equipment and supplies offered by M.S.G. Tradelink.

Our company would like to take this opportunity to thank the Cyprus Chef Association as well as the National Culinary Junior Team of Cyprus for giving us the chance for sponsorship and for accepting our invitation for the preparation of their creations for the yearly calendar.

The wonderful culinary creations of the Junior chefs can be seen in the photos below.

Chef
Chef

Valentinos Michael

Smoked salmon tartar with seaweeds.

Chef
Chef

Antonis Avouri

Salt baked beets pickles soya radish foam.

Pigeon leg with duqqa beet sauce caramelized onion puree rilette tart.

Chef
Chef

Kyriakos Malekkides

Pan fried lobster, fetta cheese mousse, wasabi mayonnaise, egg yolk confit with herb powder.

Chef
Chef

Christodoulos Pitta

Seared seabass with pickled grapes chlorophily condiment.

Chef
Chef

Nataly Fousani

Rack of rabbit seared, tortellini of confit rabbit leg pomme soufle and carrot puree.

Chef
Chef

Stavros Damianou

Salmon fillet with pickled ginger juice condiment and vegetable relish.

Chef
Chef

Daniel Spanos

Taro root terrine, antichoke brulee, swiss-chard farcie, taro root mille-feuille, vegan ponzu sauce.

Chef
Chef

Andreas Loizou

Lemon tarte with orange sauce gelato grapefruit and mandarin cream.

Chef
Chef

Giorgos Voskou

Roasted pork belly parsnip puree, smoked aubergine canelloni, zucchini relish jus infused with berries.

Chef
Chef

Andreas Elia

Duck breast with berries sauce, potato fondant, carrot puree, slice of red and yellow beets, sweet pickle of strawberry.

Chef
Chef

Marios Alexandrou

Banana chocolate brownie, caramelia cacao crumble, caramel ice cream, vanilla pannacotta.

Chef
Chef

Christos Papadopoulos

Zuccini mojito with saffron mayo, marinated seabass and beetroot tuile chaviar.

Chef
Chef

Demetris Chiras

Chicken sous vide with saffron, horseradish sauce, rocket oil, potato herbs, puree eggplant.

Chef
Chef

Marios Karagiorgis

Mousse pralina gel, passion fruit sable chocolate mango passion ice cream and vanilla tuile.