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
The Russians will not get enough of Izmir. John Warren, the presenter of the, “Poedem, Poedim” (C’mon Let’s Eat) titled program being aired on Russia’s state TV channel, NTV, and his team, came to shoot promotional videos on Izmir and Aegean cuisine. During the shooting, Warren, who cooked delicious samples of Aegean meals-and tasted them- with Trainer Chef Tolgahan Kamiloğlu from Department of Culinary Arts and Management, Izmir University of Economics, referred to the city’s international slogan by saying, “You can’t get enough of Izmir”.
20 Members of the French Travel Agents Association, who are in Izmir as the invitees of Izmir Chamber of Commerce, learned to cook the exquisite tastes of the Aegean Region during the workshop that took place at the Department of Culinary Arts and Management.
IUE young chefs, who are learning about the Aegean and Turkish cuisine finesse, are also experiencing the details of world cuisine in France. Students of Izmir University of Economics (IUE) Department of Culinary Arts and Management are performing their internship in France as part of the agreement with Les Toques Blanches Lyonnaises established by world famous chefs of France. 16 IUE prospective chefs are learning the art of cuisine at Michelin Starred restaurants from the world famous chefs in Lyon, France.
Traditional flavors are being cooked over wood fire by a next generation chef. Entrepreneurial Chef Onur Canbulat, Graduate, Department of Culinary Arts and Management, Izmir University of Economics (IUE), is serving his guests at “Lokanta Levan” where he cooks delicious food over wood fire combining traditionalism and creativity.