Conversations with Krystina Kalapothakos

Today we’d like to introduce you to Krystina Kalapothakos.

Krystina, we appreciate you taking the time to share your story with us today. Where does your story begin?
My love for food started at a very young age. Both my parents are wonderful cooks, and we have many cooks on my dad’s side of the family in Greece. Growing up in a crazy Greek family, who appreciates food was a good start towards my love for cooking. At the age of seven, I was officially making my own Greek recipes including spanakopita, keftedes, baklava, and much more.

In 2008, I acknowledged the passion I had for the culinary arts and enrolled in the pastry chef program at Le Cordon Bleu in Sacramento, California, and in 2009 graduated with my pastry degree.

Kouzounas Kitchen is dedicated to my Yiayia Stavroula Kouzouna Kalapothakou. Yiayia was from Mani, Greece, and was a fantastic home cook. I learned many of her traditional Greek recipes and now I share them through my blog. (I hope Yiayia is looking down upon me smiling as I share many of her delicious recipes with my very own twist.)

I fulfilled a long-awaited dream of mine recently. Back To My Roots cookbook was published on February 28, 2016. Back To My Roots is not only packed full of mouth-watering recipes, but I also share my personal story, kitchen tips, and tricks, bits and pieces of the history of olive oil and its benefits, and much, much more!

In 2019, I fulfilled another dream and published my second cookbook A Drop of Ladi & My Greek Soul! A Drop of Ladi & My Greek Soul is much more than just a cookbook! It encompasses Greek recipes, intertwining traditional and modern styles to bring the best of Greek cooking to your table—perfect for a beginner or intermediate foodie who appreciates Greek cuisine!

We all face challenges, but looking back, would you describe it as a relatively smooth road?
Well with both of my businesses, it hasn’t been a smooth road exactly. As a new travel business owner having to open this business in California was hard. You need many licensures before you can run a travel business, and the process of waiting was a while.

Kouzounas Kitchen’s challenges are many. I am one of the first Greek-American food bloggers and I share traditional and modern Greek recipes. In saying that many people started to pop up during the pandemic sharing Greek recipes through their blogs. So, competition has been high and everyone was working hard to get their “recipe” noticed. I think the blogging world is hard to be in, but if you create beautiful & unique recipes you will do good.

Another challenge was self-publishing my cookbooks. You need to push yourself hard and keep up the promotion. If you are determined though, you will do well.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a creative mind I guess you can say. I am a chef, author, business owner, and now a travel culinary guide. I am proud of my two cookbooks, and the new travel business: Travel Mazi Mou.

I would say what sets me apart is my determination and passion for the Greek culture.

We all have different ways of looking at and defining success. How do you define success?
Success means accomplishing my dreams! Most people might say success is “money” or being wealthy, but I believe success is when you can fulfill your dreams and goals.

Contact Info:

• Website: www.travelmazimou.com
• Instagram: https://www.instagram.com/travelmazimou/