For chef Iakovos Apergis, it was the influence from his grandparents that inspired him to become a cook; his grandfather was a baker.
Born in Canada in 1974, Iakovos migrated with his family to Greece the year after. A few years after finishing his schooling, and after earning his degree in cookery, and working in a range of kitchens, he became a member of the Academy of Chefs of Greece.
His mother’s experience as a hospital patient inspired him to think of his connection with food as an experience beyond just cooking it: commenting on the food that she received as a patient in hospital, she decribed it as cold and tasteless, not something a sick woman needed.
His mother, who passed away in 2003, was a patient at Piraeus at Tzaneio (Piraeus General Hospital) and that, serendipitously, is where he finds himself working now as head chef, after relatives suggested that he apply.
Iakovos is starting to create change with hospital food because, as he says, food can be, and should be, a positive experience, when it can.