Ο Elias Skoulas, a bold and imaginative chef, who acts mainly in his shop "FoodMafia", Is no accident. He belongs to the category of personalities that creates fanatical followers who adore him while others still hate him, however in no case does he leave anyone indifferent. He was one of the first to bring what we call international "street food" to Greece and in this field he created many proposals with Tomato meatballs Santorini goat niotiko, yogurt donkey cream San Michalis to consider it one of the nicest flavors I have ever tasted in my life. Provocative in its dishes, in its view of Greekness and universality, it creates flavors inspired by "The roads of the planet", as he says: Zapatista food, flavors from the neighborhoods of Buenos Aires, from the popular markets of London, Korea or Mexico.

Elias Skoulas in his interview was torrential, provocative, but so true and authentic. I end the epilogue: I dream of great chefs with their canteens on the street serving microwaved food on paper plates. I am one of those who live every day both their dreams and their nightmares… I do not dream much so as not to escape since I already have the uncollected…

You were born: In Ermoupolis of Syras - my family had taken refuge there due to political beliefs - you see I was born 1 month after the junta, in 1972 we returned to Athens to my mother's paternal home under the Acropolis in Plaka and later I went to Nea Smyrni to my paternal home of my father… There I made in my childhood mind the first delicious stories Νέα Nea Smyrni in the late 70's had a lot to say. The chickens of Makis in Artakis, the pastes of Berketis in Faro, the "holy" souvlaki of Lefteris in Homer ,, the bolognese of Pizza Zeas in the grove, the burger of Loukoulos, the cheese pie opposite the gate 3 in Panionios that I went to every Sunday, but also the kebabs of Thanasis in Monastiraki, the donuts with honey and cinnamon of Krinos in Aeolos in the center…

Childhood memories: Alanes, stone war, ball, torn knees, contrasts on all levels, parental separation, prosperity, wandering, seduction, trash and vinyl, but too much vinyl on my turntable. When I was 12, I knew Bob Dylan's Slow train comin and Roxy Music Virginia plain.

Children's favorite food: My grandmother Chrysi's tomato sauce pasta, I will never forget its sweet taste and smell of tomato… I think I never managed to make it like her.

Studies: Cooking in Psiloritis mitas next to shepherds and in China Town of San Francisco.

When did you feel that you would dedicate yourself to cooking:From a very young age I realized that things are not as they were presented to us in Greece… Due to professional obligations since 1980 there was a house in Perugia, Italy… Truffles, wild boar salami, fennel, cheese of all kinds was something I had met a time when in Greece I think then the 1st Supermarket was opening… All this was recorded on my hard drive and appeared several years later…

Cooks who influenced your cooking: Elias (with whom we did not know at the time) at the height of his glory made me think through his shows about so many different and delicious things that Greece έχει has to offer us… I like variety and I get bored of sticking… e.g. I only cook with carob or stinging nettle μαι I am drowning I always want to experiment with new things… when I cook for others, for me I am very easy to eat. I also really like David Chang for his simple approach to food and although he immigrated he managed to stand out by cooking the food of his homeland in the heart of New York and to have become a legend before he even turned 40, simple, tasty without many lobbies …

Where did you work: Penteliko, Oro Toro, Psipsina tis Voulas, Food Mafia, Magna Grecia, 1903, Buenos Aires and many more.

Important point: when I saw the first Josper that ever came to Greece, a closed type wood oven abandoned and unused in the corner of a restaurant many years ago and timidly I turned it on and since then I have never turned it off !!! The company should make me a. Statue because it has sold hundreds in the country and I think they were very inspired by what I was making for over a decade in this beast.

Materials you love: I am moved by the flour, the anchovies, the garlic, the marrow, the beans, the sage and the peppers of all kinds and from all over the world.

Philosophy of your kitchen: The philosophy I always have is to work with the ingredients that I consider to be the best for the dish and for the customer, I do not make discounts… beyond that I want there to be a reason for a dish on the menu and to do this requires imagination and work… people do not go to a restaurant to get full… you are full at home with a couple of toast… in the restaurant you want to be offered a delicious experience… the cooks are the troupe that will try to create this experience… so you have to to strive to present something that will create a memory in the one who offers it… so I think either when I cook in canteens on the street or when I cook in a good restaurant. This is my own style… tasty… maybe even excessive sometimes (hahaha) I take out all this tension and anarchy that I have inside me, provoking with my dishes λώ I provoke myself and then others… if with tests I can and if you like me, you will definitely not forget me…

Dishes you created, loved and left traces: In recent years I have found it very interesting to tease patterned dishes that one used to eat in a food to see how far they can go; of Botrini's from an extremely reputable gastronomic medium, or The Burger of Food Mafia was treated by the public and critics as Tuem in the category of this food something that is still valid today… Other dishes that I consider important are the Wedding Rofo with Rofo of 10 eggnog Ramen, Paella with snails and rabbit, Pizza Goat with goat, egg eyes, sticks in the wood oven in Pizza dough kneaded with stakovouturo, but also the urchin salad Bloody Mary or the french fries with frasavo sauce d !! Intense food, designed to love it or to hate it… after all, that's exactly who I am γ

 The role of locality in food: In the village, in the mountains, in Rachoula, I want to eat local food only, if it is possible to be the cook and the producer of what he will offer me. In the city - whatever it is - I want to be able to get lost in everything… I do not care… I want to be good… be it Turkish, Albanian, German, Kurdish or North Korean… I live from this food intrigue… she feeds me . I do not want taboos… I am a global citizen.

Greek cuisine today:  In terms of products, things are excellent ρώ I think that a lot of effort is made at all levels and the ability to export products significantly raises the competition… I live every day as a tasteful mind myself in a large Meat Industry. Steering wheel and guide is ethics and quality on the other hand I think that at the level of cooking… we do not know what we want, we get a little confused and lose the ball… surely the public has lost it με Are we talking about classic Greek cuisine?… About new Greek cuisine - although I never understood the term. In the meantime, around this issue, I see lately some older colleagues with feelings of fundamentalism towards those who dare to cook in a foreign way !!! Food in the country that…? Where did he discover gastronomy in 1990…? Because we are in this country and they have this feeling abroad for the Greek food which generations of immigrants in Astoria and Stuttgart are rushing with restaurants that cook traditional Greek food such as the sea bass fillet with potatoes ala cream and a little pork jairo (pork) round) to the side to taste the German who does not know and eat… Those who do not cook Greek insult Greek gastronomy and other such heroics from the revolution of 1821… I love Greek food and those who have tried me from time to time know it… the stick I do not like is the Greek or Death with feta from Lidl…

Greek gastronomy in the face of the crisis:  She was given a great opportunity to shake off her Vlach Cyrillic costume and emphasize the essence and not the spectacle. To a large extent she managed it but the skewer is about to cannibalize her and this again again sucks…

How would you like to be considered: Like a simple man who goes crazy cooking.

An unforgettable moment: When I entered the hall of the restaurant I was cooking in San Francisco to ask the metro something and they got up as soon as 100 Californians noticed me and applauded standing for 10 minutes… I was bony…

Dreams of gastronomic content: Great chefs with their canteens on the street serving michelin food on paper plates

Life dreams: I am one of those who live every day both their dreams and their nightmares… I do not dream much so as not to escape since I already have the uncollected…