Nikolaos Tselementes
Encyclopedia
Nikolaos Tselementes (1878–1958) was a Greek
chef
of the early 20th century. He is considered one of the most influential cookery writers of modern Greece.
He was born in Exampela, a village on the island of Sifnos
and grew up in Athens
, where he finished High School. At first, he worked as a notary clerk, then he started cooking, working at his father's and uncle's restaurant.
He studied cooking for a year in Vienna
and, on his return to Greece worked for various embassies. He became initially known with the magazine Cooking Guide (Odigos Mageirikis) that he began publishing in 1910, which included – in addition to recipes – nutritional advice, international cuisine, cooking news, etc.
In 1919, he became manager of hotel "Hermes", while the next year he left for America, where he worked in some of the more expensive restaurants of the world, while also following higher studies in cooking, confectionery and dietetics. In 1920, he published the influential cookbook, Cooking and Patisserie Guide.
He returned to Greece
in 1932, founded a small cooking and confectionery school and brought out his well known book of recipes, which, being the first complete cookbook
in Greece, had over fifteen official reprints during the following decades. In 1956, he published his only book in English, Greek Cookery.
Influenced by French cuisine, he had been the moderniser of Greek cuisine, as, thanks to him the Greek housewives learned of Béchamel sauce
, Pirozhki
and Bouillabaisse
. This, according to some, was equal to bastardization of the Greek cuisine with European elements. His name (Tselementes) is today in Greece a synonym of cookbook
and is also used in jest about someone who can cook very well.
Greeks
The Greeks, also known as the Hellenes , are a nation and ethnic group native to Greece, Cyprus and neighboring regions. They also form a significant diaspora, with Greek communities established around the world....
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
of the early 20th century. He is considered one of the most influential cookery writers of modern Greece.
He was born in Exampela, a village on the island of Sifnos
Sifnos
Sifnos is an island municipality in the Cyclades island group in Greece. The main town, near the center, is known as Apollonia home of the island's folklore museum and library. The town's name is thought to come from an ancient temple of Apollo on the site of the church of Panayia Yeraniofora...
and grew up in Athens
Athens
Athens , is the capital and largest city of Greece. Athens dominates the Attica region and is one of the world's oldest cities, as its recorded history spans around 3,400 years. Classical Athens was a powerful city-state...
, where he finished High School. At first, he worked as a notary clerk, then he started cooking, working at his father's and uncle's restaurant.
He studied cooking for a year in Vienna
Vienna
Vienna is the capital and largest city of the Republic of Austria and one of the nine states of Austria. Vienna is Austria's primary city, with a population of about 1.723 million , and is by far the largest city in Austria, as well as its cultural, economic, and political centre...
and, on his return to Greece worked for various embassies. He became initially known with the magazine Cooking Guide (Odigos Mageirikis) that he began publishing in 1910, which included – in addition to recipes – nutritional advice, international cuisine, cooking news, etc.
In 1919, he became manager of hotel "Hermes", while the next year he left for America, where he worked in some of the more expensive restaurants of the world, while also following higher studies in cooking, confectionery and dietetics. In 1920, he published the influential cookbook, Cooking and Patisserie Guide.
He returned to Greece
Greece
Greece , officially the Hellenic Republic , and historically Hellas or the Republic of Greece in English, is a country in southeastern Europe....
in 1932, founded a small cooking and confectionery school and brought out his well known book of recipes, which, being the first complete cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
in Greece, had over fifteen official reprints during the following decades. In 1956, he published his only book in English, Greek Cookery.
Influenced by French cuisine, he had been the moderniser of Greek cuisine, as, thanks to him the Greek housewives learned of Béchamel sauce
Béchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
, Pirozhki
Pirozhki
Pirozhki , sometimes transliterated as piroshki , is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings. The stress in pirozhki is properly placed on the last syllable: . Pirozhok is the diminutive form of the Russian cognate pirog , which refers to a...
and Bouillabaisse
Bouillabaisse
Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse is a traditional Provençal fish stew originating from the port city of...
. This, according to some, was equal to bastardization of the Greek cuisine with European elements. His name (Tselementes) is today in Greece a synonym of cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
and is also used in jest about someone who can cook very well.