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food education

We live in a world abundant in food, recipes, diets, trends, masterchefs and information. Everybody wants to eat healthy. Science has evolved but fake news is also everywhere. At the same time, more and more people blame food for their health and mood problems, they eliminate certain foods from their diet and tend to get less time for home cooking and sharing. Instead of enjoying food and being nourished, they are afraid of it! 

I'm here to:

  • inspire people to see home cooking as an important component of a healthy and joyful life.

  • communicate and demystify basic food science and help people become conscious of what they put onto their plates to feed themselves and their families.

  • introduce and share my Greek and generally Mediterranean food culture.


I'm doing all these through cooking workshops, seminars, public talks, videos, thematic dinners, writing and whatever else gives me pleasure.


You can just call it a cooking school, but Pastamadre is something more. It's an educational and social institution. To put it simply, it's where we share our passion for Mediterranean food culture.

Additionally, I show up from time to time in diverse locations, ranging from academic institutions to restaurants. Check for instance an article about my seminar on sugars and a radio presentation of a Greek-Italian dinner event.




My name is Akis Liokatis, I was born, grew up and lived until my early thirties in Ioannina, a beautiful city in the northwest of Greece surrounded by mountains and wilderness. I studied chemistry and I continued with a master and a PhD in biochemistry. On 2008 I moved to Berlin, Germany to pursue a scientific career as a researcher in a molecular pharmacology institute.

I was always fond of cooking and being in Berlin I had the chance to interact with people sharing common interests and to experience food styles from all over the world. Gradually my interest in food became a true passion and I was spending more and more time in the kitchen. I became interested in anything related to it: traditions, recipes, stories, people, science, cooking. I started studying and learning, travelling, tasting and most of all I cooked a lot, spending hours and hours in my kitchen.

In simple words food changed my life. I could do something that I really enjoyed, it helped me keep in contact with my country and provided me a means to communicate and share my life passion with everyone, something that I couldn't achieve with my work in the institute. As a natural outcome, greek-chemist-in-the-kitchen was born!