Kontos Foods Executive Chef Speaks to Local High School

Paterson, New Jersey – June 23, 2017 –Students at Paterson’s Eastside High School got a taste of what a real-world chef does this month when Kontos Foods’ Corporate Executive Chef Demetrios Haralambatos was invited to come in and speak with them about careers. Haralambatos oversees the culinary operations at Kontos Foods, Inc. (www.kontos.com), a Paterson, N.J.- based manufacturer and distributor of traditional artisan breads and Mediterranean specialty foods. Culinary Instructors, Chef Larry Kemmet and Chef Cosmo Amato, asked Haralambatos to address the 40 students in their Junior Classes at the Culinary Arts, Hospitality and Tourism School; a four-year school at Eastside High School campus that prepares students to provide services through culinary arts, hospitality services in hotels, travel planning and restaurants.

Haralambatos had fun with the class, asking them what they learned this year, and then writing a list that included “How to Cut Yourself”, “How to Burn Yourself”, and “How to Destroy Food”, at which point students pointed out that they had learned, “How NOT to Cut Yourself”, “How NOT to Burn Yourself”, and “How NOT to Destroy Food.” “Ah!” said Chef Demetrios, “You did learn how to become a cook, excellent.”
He proceeded to discuss culinary opportunities that are available to students after completing their studies at Eastside. Working in a restaurant is not your only option, he said. Hotels, country clubs, hospitals, cruise ships and school cafeterias are also viable options. And for those students who elect to get a higher education, he discussed additional opportunities, such as becoming a Culinary Educator (such as their instructors, Chef Kemmet and Amato); working for a Food Manufacturer and Food Equipment Manufacturers; becoming a Food Writer, Food Stylist, and more.
After many questions from the students, Chef Demetrios, gave a presentation entitled, “The Evolution of Flatbread; from Ancient Egypt to Today”, a multi-sensory demonstration. The students were able to taste, smell, feel, a variety of flatbreads, and observed flatbread cooked on the back/bottom of a pan.
PHOTO CREDIT: Chef Cosmo Amato
About Chef Demetrios Haralambatos:
Kontos Foods’ Chef Demetrios Haralambatos is a classically trained chef, a food historian and food writer; and a frequent lecturer on a variety of Food Topics. For the past 22 years he has been the Corporate Executive Chef for Kontos Foods Inc, a New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, and retail outlets worldwide. He is a Founding Member of the Research Chefs Association; former National Ethnics Co-Chairman of the American Culinary Federation; Past President of the Professional Chefs Guild of Central New Jersey-ACF; Culinary Liaison to Greece and Cyprus for the World Association of Cooks Societies; Development Director for Skills USA-NJ; inducted in Les Amis d’Escoffier Society; Maitre Rotisseur with the Confrérie de la Chaîne des Rôtisseurs; and has earned the title of Archimagiros from the Leshi Argimagiron, Greece.
About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multi-ethnic flatbreads. Kontos, which has over 225 employees and was founded by Evripides (Evris) Kontos with his son Steven, together bring over 100 years’ experience in the premium food industry. The company’s bread and Fillo products are made in the USA. Visit www.kontos.com or call (973) 278-2800.

Media Contact
Patty Yeager
Fastlane on Behalf of Kontos
(855) 677-5263, ext. 109

Kontos Contact
Warren Stoll
Kontos Foods Inc.
(973) 278-2800, ext. 326