Brunch has always been my soft spot ever since I lived and studied in the UK. I make brunch always every weekend even for myself only or a group of friends or if I am not in the mood to cook we are going to go out either on Saturday or Sunday. City Bistro was located within the arcade of Spyros Meliou, in the very center of Athens, one of the most monumental and European-like arcades of the city. A bistro, simple, warm and unpretentious for all hours of the day, with a menu signed by award-winning chef Nikos Skliras. One Sunday per month I developed a brunch menu especially for that day which was signed by me and was available together with the regular brunch menu. The Thanksgiving Brunch was the most unique one. The menu included a pumpkin alkalizing juice, eggs royale, a carrot-pumpkin soup with ginger, Vegan raps with chickpeas and sweet potatoes and apple crumble with salted caramel. Working in an existing restaurant as an external collaborator taught me the whole process from translating recipes into cost of production, calculating the ingredients based on portions, discussing with the chef, trial of the recipes, marketing the menu, interaction with guests and checking if the recipes are executed correctly and served as planned aiming at a high customer satisfaction.
