Gabriel Nikolaidis is the Cool Artisan. He says he’s nothing more than a fashion editor gone food blogger trying hard to play it cool, but his success is proving him wrong. As an avid traveller who loves to mix and match both in his kitchen and in his wardrobe, in his blog he features recipes, travels and outfit posts. The Athens-based ‘artisan’ is one of the lucky ones who have made their hobby a full time job, turning their personal lifestyle into a successful platform.
Having worked as a fashion editor in some of Greece’s most reputable publications his decision to drop a promising career in order to pursue his dream amidst Greece’s financial crisis was initially met with scepticism. With a lot of hard work, many sleepless nights and determination, Gabriel is now one of the country’s most popular self-taught cooks, whose work is being recognised by multi-awarded chefs and has brought in several collaborations including TV show spots and columns in food magazines.
How does a fashion editor turn food blogger and manage to combine the two?
A lot of people have told me from time to time that it is “weird” for the same blog to be hosting food and fashion at the same time, whereas for me it was a natural progression. Fashion and food are the two main things I’ve been interested in my entire life. In every magazine or website I worked for as a journalist I would somehow always end up editing the food and fashion categories. I could do a fashion show review and then interview a chef on the same day. When I finally decided to build my own, personal website, I knew that it could be nothing other than a site devoted to the things that have moulded me into who I am; the things I love the most.
Is it easy to combine food, fashion and travels on the same website?
It is a depiction of my personal life, therefore I cannot complain that the combination of the two increases the level of difficulty. I enjoy travelling, trying out new recipes and experimenting with new trends all the same. There’s nothing “hard” about about uploading what you find extremely pleasurable. The not so “easy” part is time limitations, as a day only has 24 hours and I can’t spend as much time to do everything as thoroughly as I would like.
Has your life changed since you’ve launched Cool Artisan?
Unquestionably. If you take into consideration the fact that I quit my job to focus exclusively on my blog, yes, it has changed, significantly. I’ve learned so much on so many things, have had the opportunity to collaborate with many gifted professionals and people I’ve always admired. I have travelled enough and become a better photographer. Above all, I’ve learned to defend my work.
What is your main job now and how do you combine it with prepare posts for Cool Artisan?
I have worked as a journalist for several magazines and websites as well as a public relations manager for luxurious hotels. I currently work as a social media manager for different brands mainly from the food and travel industries curating their digital image and presence. My posts tend to take up much of my time which is why I’ve decided to group and schedule them over a span of days to gain myself some extra hours. There are recipes that need 8 minutes to execute and others that might need 24 hours to complete. This week I will have exceeded 500 recipes on the website.
How hard is it for someone like yourself to survive in Greece? Has the crisis affected the media industry?
To be honest it is extremely hard. The problems don’t stop at the unemployment, the bureaucracy, the ridiculously low salaries or at the uncertainty the future holds. The major blow is the pessimism and disappointment that is rooted in the hearts of the majority of the Greek people, regardless of age and immobilises, numbs them. They cant picture themselves being creative, happy, content with their lives anymore.
What’s your secret? Are you always so positive and bubbly as you look online?
Yes. Always. To the point that I become obnoxious to whomever enjoys being miserable and constantly feel like every mishap “is the end of the world”. I don’t think I have a secret but the only thing my life has taught me is that we all have a super power: attracting what we want to attract. If you truly want happiness and success in your life and you’re open then it will come your way. It is not easy to make it happen from the first second you set your mind to it, but if you are determined, it won’t take long to see results.
Where do you see yourself five years from now?
I’ve quit doing that. I’m positive the universe will take me to a good place.
For more Cool Artisan posts go to www.coolartisan.net/gr or head to Instagram @gabnikolaidis
Lemon Bars
Ι wanted to make this dessert since my early days of blogging. It turns up to be a totally cool and velvet cream, completely smooth and refined. To achieve the perfect results you should bake the cake in a rectangular baking pan like the ones we use to make horizontal tarts.
Ingredients:
For the base
2 cups sifted flour
1⁄2 cup powdered sugar
1 cup butter
For the top
4 large beaten eggs
2 cups white sugar
1⁄3 cup lemon juice
1⁄4 cup flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon fresh lemon zest
Method:
1. For the base mix the butter into the flour and sugar
2. Mix with hands until it clings together
3. Press into rectangular pan
4. Bake at 180°C for 20-25 minutes or until lightly browned
5. For the filling, beat together eggs, sugar and lemon juice
6. Sift together flour and baking powder
7. Stir into egg mixture
8. Pour over baked, cooled crust
9. Bake at 180°C for 25 minutes
10. Cool and sprinkle with powdered sugar
11. Cut into bars
Wholemeal Pizza Bun
This dough recipe is practically the recipe for a wholemeal pizza dough filled with your favorite ingredients.
Ingredients:
For the dough
1 tsp sugar
1 1/2 cup warm water
8 g dry yeast
1 tbsp olive oil
1 tsp salt
500 g wholemeal flour (it might need a bit more depending on the quality of the flour)
Method:
1. Melt the sugar in lukewarm water and add the yeast. Allow the mixture to stand for 30 minutes
2. Add olive oil and salt
3. Then add the whole wheat flour slowly, slowly to make the dough
4. Remove the dough and work it on the counter top dusted with flour
5. Put the dough in an oil covered bowl and make sure it’s covered in olive oil from all sides
6. Cover with a towel and allow to double in size for about 1 hour
7. Then divide the dough into two parts and give them another 45 minutes to rest. The second part can be saved in the freezer for up to three months
8. Preheat oven to 180°C and roll out the dough on a baking sheet in a round shape
9. Use a knife to cut the center of the round dough in a cross shape and then do an X that has the same center as the cross
What we do is here is to pull 8 lines from the center of the circle so to cut 8 concentric triangles
10. Put the ingredients around the dough. First the tomato sauce, then cheese, peppers and the bacon at last
11. Close the dough inward and then pull the triangles that you have cut out, touching on the dough that we turned inward
12. Transfer to the oven and bake for 40 minutes until golden brown
Nutella Banana Bread
Two of everyone’s favoUrite ingredients, banana and nutella combined in one super easy and simple recipe. Plus: when you cut the cake a river of nutella will come out.
Ingredients:
250 gr unsalted butter, melted
250 gr granulated sugar
2 large eggs
1 teaspoon vanilla
300 all-purpose flour
1 teaspoon baking soda
3 overripe bananas, mashed (about 1-1/2 cups)
2 cups Nutella
Instructions:
1. Preheat oven to 180°C.
2. Lightly grease and flour a loaf pan and set aside. In a large bowl, melt the butter and let cool slightly.
3. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda.
4. Fold in the mashed bananas until just combined.
5. Spread 1/3 of the bread batter evenly into the bottom of the prepared pan.
6. Dollop 1 cup of Nutella over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon.
7. Place ⅓ of the remaining batter evenly over the first layer and swirl with 1 cup of the remaining Nutella.
8. Place the remaining batter evenly over the second layer and swirl.
9. Place loaf pan on a baking sheet and bake for 50 minutes or until golden brown.
10. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
* All recipes supplied by the Cool Artisan.