Meat illusion Chef Lorentzos George The Butcher Chef who saw meat through the eyes of an artist He was born in Athens on 27-02-1969 He started working in the meat profession in 1985. During his journey to this day he has reduced the profession of meat in an artistic form where he teaches it in seminars all over Greece as well as in the Balkans. He is a professor at a school of gastronomy in Athens.
He has been taught the principles of artistic meat in Italy by the expert of the genre Angelo Feroci. He has studied chemical food technology which helped him a lot to have an early understanding of the combinations of ingredients but also to be able to monitor their evolution, as well as to suggest new meat products on the market.
He has attended HACCP seminars. He has graduated from the state school of meat, has attended numerous gastronomy seminars in Greece and abroad. His works are a source of inspiration for many professionals in the field. As he is the first in his field to write a specialized book on the artistic cutting and regeneration of meat. He is the first meat illusion Chef in Greece and the first to write the teaching material for meet illusion education worldwide. He is the owner of two successful companies that develop the idea of food illusion and artistic meat in Athens. He specializes in the art of meat making, many of his delicious meat art has been presented in exhibitions and holds a prominent place among others of its kind in the world. He is a meet expert in Greek and international meat cutting techniques and their culinary utilization. He is vice president of the Greek Gastronomy Chefs Club (LAEG) and treasurer of the Federation of Greek Chefs (OAE) He is a member and official gastronomy judge of WOACS world (World Association Of Chefs Societies) He is a co-founder of the Academy of Gastronomy. My vision is through meat illusion wich a new innovative technique to infuse Greek gastronomy. Meat illusion is a technique that that you can create a work of art that is completely edible.