CyChefs.com

CyChefs.com: Mr. Agapiou, thank you for giving us the opportunity to take your first interview and to welcome you to  CyChefs.com.

Yiannakis Agapiou: Communication is the key in developing good relations and it contributes to progress. I would like to thank you for this opportunity you have given me.

CyChefs.com: You are the president of the Cyprus chefs association. Is it a heavy load on your shoulders being in this position?

Yiannakis Agapiou: Sometimes I would say too heavy.

CyChefs.com: Tell us a few words about the associations work.

Yiannakis Agapiou: Our association up to today has shown how hard we have worked based on the training of our members, the projection of Cyprus abroad, either as culinary or cultural as well as the improvement of the culinary level in Cyprus.

CyChefs.com: We would like you to turn back in time and describe to us how you decided to get involved with cookery?

Yiannakis Agapiou: Cookery is an art, not science. For someone to succeed in the art of cookery they must have the genes of hospitality and the love for good food. I believe these genes are responsible for my decision to get involved in the art of cookery.

CyChefs.com: What in your opinion is the “ingredient” which a modern businessman should have in order to rise to the top of his gastronomic achievements nowadays?

Yiannakis Agapiou: Surely, the main “ingredient” is human nature. In addition he must have leadership qualities, to respect people and earthly goods, to be flexible decisive, and not to wear a watch.

CyChefs.com: In Cyprus, the “cooking thermometer” has risen very high in recent years.

Yiannakis Agapiou: For sure it has risen, and as I mentioned before, a large proportion of the credit must be given to Cyprus chef’s association.

CyChefs.com: How do you think the economic crisis affects the food industry?

Yiannakis Agapiou: Undoubtedly, the economic crisis we are going through today has affected our industry. People today look for cheap solutions, and the frequency of people visiting eating places has been reduced.

CyChefs.com: We know you are a lever of Cyprus cuisine. Tell us about it….

Yiannakis Agapiou: I could talk for hours about this subject. I say, modestly, that each one of us has an obligation to promote, up-grade, and project the Cyprus cuisine, which we all have neglected.

CyChefs.com: You have been a visitor, a member of congress, competitor, judge, and active member in a number of competitions shows, conferences, world-wide. Your experiences?

Yiannakis Agapiou: I have acquired numerous experiences from my contacts. My dream and aim is to be able to pass on to others my experience.

CyChefs.com: What is it, that you would never permit yourself, in the work sector?

Yiannakis Agapiou: To be careless, unjust, and undisciplined.

CyChefs.com: You have, to your credit, many successes and case full of experiences, what else are you hoping to achieve?

Yiannakis Agapiou: Seldom I am at home. I have deprived my wife and my two daughters of my presence. I hope to be able to repay my debt to my family whom I missed, and still miss very much, and to acquire a balance in my life.