CAM students visited Swissotel Büyük Efes İzmir as part of their CLM 209 course. Within the scope of this technical visit, our students had the opportunity to get acquainted with the purchasing and store room areas with the guidance of Executive Chef Sedat Buğday and his assistant. In the last stage of the event, they discussed their career development and got advices from Rıza Elibol, the General Manager of the hotel, and the related department managers and asked their questions.
IUE's Culinary Arts and Management Department hosted the Italian Chef Francesco Pucci during the Italian Cuisine Week that is held annually around the world. Our students had the opportunity to work with the local products brought by the chef.
Today's guest of CLM 305 Turkish Cuisine course was Chef Volkan Çolak of Kokoreççi Baki Usta. With the participation of bloggers such as Gezginkereviz, harbiyiyorum and the tv show 'Ağız Tadıyla' by Peyvend Merttürk, students learned the subtleties of kokorec enwrapping and cooking.
Bornova Ali Suavi Elementary School's 4th grade students were the guests of Department of Culinary Arts and Management as part of Ministry of Food, Agriculture and Livestock's LEADER CHILDREN AGRICULTURE CAMP Project. They were informed about the diversity of nutrition and the benefits of fresh herbs; as well as learning the subtleties of the culinary arts by helping the culinary students in the kitchen and service.
Chef Selcen Dabağ and Chef Ece Eryener from the Department of Culinary Arts and Management prepared the celebration cake for the 17th foundation anniversary of our university which was on April 16,2018. On this special day, a three-story 'Naked Cake' for the ceremony and 'Pâte à Choux' with pineapple and vanilla cream to be served to the invitees.
Local tastes of Aegean Region were the highlight of the 3 International Gastronomic Tourism Congress. The Congress, under auspices of Ministry of Culture and Tourism, was co-organized by Izmir Fair Services Culture and Art Affairs (IZFAŞ), Association of Turkish Travel Agencies (TURSAB), Dokuz Eylül University, and Izmir University of Economics (IUE). Local tastes of Aegean Region turned into a tasty feast at the Congress held at Fuar Izmir.
Within the framework of “World Olive Day” declared by International Olive Council and under the patronage of Mayor of Izmir Metropolitan Municipality, Aziz Kocaoğlu, the opening ceremony of Köstem Oliveoil Museum and the celebration of “World Olive Day” is realised on the 18th of November. For this special occasion, Chef Ahmet Güzelyağdöken and the students of Culinary Arts and Management Department of Izmir University of Economics prepared helva for the guests.
It has been reported that 90% of the tourists post pictures of dishes from the countries they visit, and they gather information about the regional cuisines from the social media. Dr.ssa Federica Ilaria Fornaciari, who was a guest speaker at the "Italian Culinary Culture Day" event, co-organized by Consulate of Italy in Izmir and Department of Culinary Arts and Management, Izmir University of Economics (IUE), delivered “Communicating Food in the Digital Era” titled speech.
Lunch service that is prepared by the students for academic and administrative staff in the Culinary Arts and Management Department’s Application Restaurant four days a week took place on November the 10th with a menu consisting of the foods that Ataturk loved. The dishes that Chef Tolgahan Kamiloğlu meticulously chose to prepare for this special occasion received great interest. The meal, filled with emotion, was also accompanied by Ataturk's favorite songs and the Last Ball show display.
3rd grade students continue their French culinary week's training for one week with Chef Joseph Viola, who has the title of MOF (Meilleur Ouvrier de France). Students are also thrilled to be able to practice in Lyon's award-winning restaurants and pastry shops for three months this summer