While I was searching for my “notguiltyfood” identity I felt great concern about the final image. That’s the reason it took me so long!!! I was thinking that it wasn’t enough for me just to present recipes; it seemed monotonous and sterile. I needed to create something more alive, with motion, to meet and get closer to people devoted to food, talented, who would share their enthusiasm, their knowledge. I wanted to learn, evolve and to share this process through my blog.That’s how the idea of “chef in the blog” was born, hosting chefs and not only, creative people with a passion for food, open to sharing their secrets, to answering questions, to coming together, to teaching.

Just hearing the word Chef - I am in complete awe! I literally have this classic vision of a Master Chef leaning over his creation to add the final touch of perfection. At this very moment, you can read in his eyes the total devotion, the passion, the discipline…. Beyond Limits!  Respect!!

The column “chef in the blog” begins with the magical touch of a wonderful chef and friend Joanna Theodorakaki from Duck Private Cheffing!

The fame of Joanna and her bird have surpassed themselves and the geographical borders of the city. For those of us who are lucky enough to visit this small fairytale restaurant and to savor its delicious plates, just three words to describe it - “the perfect gem”! Duck is a must!

The Duck will celebrate its 4th birthday this year with plenty of warm wishes. It’s literally one of the best restaurants in the city with a lot of loyal fans of every age. Joanna and her husband Stefanos Antoniadis have every reason to be proud of their achievement. They started their ambitious dream with a lot of difficulties, in an industrial area rather hard to approach. They were challenged in the beginning but only for a while. It didn’t take long for people to come and try, to get excited and to spread the word around.

Very soon this little cozy, warm restaurant became “the talk of the town”!! Delicious plates from a daily made menu, the total definition of comfort food, with a wide open kitchen which was not afraid to hide anything, worked like a magnet. There is an interactive bond between the kitchen and the restaurant. I would call it “theatrical”. You feel that you are watching this magical scene, the movements of the actors and you catch yourself becoming a part of the action, so naturally.

The more I get to know Joanna, the more I ask myself “how”? How does this so delicate, warm, peaceful, gentle and low-profile woman transform into a leading actress of a so demanding performance, which plays six days per week noon and evening? How could someone achieve so much, unless the love for what she is doing is endless? This lady has not only performed great on the scene, her kitchen, but also off stage, to take orders, to welcome her quests, to honor them for honoring her.

With a touch of hesitation, I asked Joanna if she could be my first guest on the blog and cook for me. The blog was still In progress. Without a second thought, without any doubt, with sincerity she said Yes!

Our appointment was set for a Sunday, early in December. We arrived at the restaurant which was magically decorated for Christmas and in full gear for the busy Sunday lunch. I must admit I felt a bit panicked about this Sunday fever - if we could achieve the goal that we had set and cook a recipe for the blog!! My every doubt disappeared when I saw Ioanna. I was really impressed when we entered her kitchen together. She gave me the feeling of how strong and secure she was behind her counter, The Queen of the Kitchen!! I admired how she managed to control and organize everything around her so perfectly!!

We started cooking our recipe. Ioanna was about to prepare “celery root soup with fois gras”. It is a plate from the winter menu, very popular at this time of the year, which I absolutely adore!

While we were cooking I was so absorbed by her talent, that I didn’t realize all these people, the kitchen staff, around us. It was pure magic.  I just didn’t want it to end. She filled me with so many good vibes. Her energy opened my wings and I felt surer than ever about what I was about to do. Thank you, Ioanna.

CHEF SECRETS

1. What do you love most about your job?

   I love the products that suppliers bring me every morning, seasonal vegetables, fresh fish… Can’t wait to cook them!! I love the care that I put into them!! I love the intensity in the kitchen when the restaurant is full. I love seeing happy faces around the tables having a great time with friends.

2. When did you first feel “ yes, I want to be a chef”?

   I have known that I would become a chef since I was very little, at the age of nine! As I get older I realize how important it is to discover what you love most and what you want from your life. Cooking for me is not only a job. It is my whole life.

3. What is your feeling while you are cooking at the Duck at the very peak hour, everything is moving so fast and the restaurant is full of guests?

   I feel so natural, so me! This is something I have learned through the years. I feel so alive, and the highlight of my joy is when I see my restaurant full!

4. Don’t you think that in a wide open kitchen there is no place for mistakes?

   In the beginning, working in an open concept kitchen made me more careful. In the long run, you lose this feeling that someone is watching you. It’s very nice to have this contact with the customers savoring your food.

5. How did you choose the name “Duck Private Cheffing”?

   It is very common for restaurants to use names from “the animal kingdom”. We wanted something playful and fun, so “Duck” came up!

6. What are your big weapons?

   I would say that one of my “big weapons” is the high-quality products that I use.  It is something that is non-negotiable!!  The others are the consistency and devotion for what I do. It’s the passion and the care that I put in each and every plate, in the place, in everything!

7. Which five things are never missing from your kitchen?

   In my kitchen, I will never be without olive oil, salt (no way), garlic, fresh fish, chocolate and, of course, my love for cooking!

8. It’s a very demanding job.  What in your daily life do you miss the most?

   When you become a chef in your own restaurant you devote yourself to that. The hours are endless, you have to face many things every day, so you have no choice but to be there. You are welcoming your guests at your restaurant which is your home now. It is a decision that you take for life. There is no time for anything else.

9. What’s next?

   We have many ideas. We want to take small and careful steps for the future of “Duck”. Now we are here, enjoying every moment and trying to give back some of the love that we receive every day!