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“ARTICHOKE” RECIPES BY IUE CHEFS
“ARTICHOKE” RECIPES BY IUE CHEFS

Artichoke, turned into an international flavor one more time in the hands of young chefs of Izmir Economics. Young chefs added new flavors to traditional artichoke recipes at the 3rd Urla International Artichoke Festival. 25 famous chefs from 10 different cities re-interpreted artichoke at this year’s festival. Ekrem Demirtaş, President of IUE Board of Trustees, visited the future chefs at their booth. President Demirtaş purchased products from students and tasted their innovative version of artichoke dishes. Demirtaş also thanked the world famous chefs for their contribution to the festival and presented them plaques.


HEALING HERBS OF THE AEGEAN
HEALING HERBS OF THE AEGEAN

Aegean herbs such as blessed thistle, baby's tears,  cibez (type of a cruciferous vegetable), stinging nettle, lamb's-ear, etc. are essential part of cuisines and spring diets. Aegean herbs and artichoke, which play a major part in Mediterranean-style eating, are good for strengthening digestive system, beautifying the skin, cleansing the liver, and playing a major role in the regression of cardiovascular diseases and hypertension.  


SWEET DISCOVERY OF MINI CHEFS
SWEET DISCOVERY OF MINI CHEFS

Exquisite tastes of chocolate world were prepared by little hands. Children, with the guidance of students of Department of Culinary Arts and Management of Izmir University of Economics (IUE), baked sweets at Izmir Chocolate festival. IUE Chefs, who wanted to contribute to cognitive and fine motor skills of children, baked mosaic cake with the young ones.  


DELICIOUS COOKIES BAKED BY TINY HANDS
DELICIOUS COOKIES BAKED BY TINY HANDS

Students of Izmir University of Economics (IUE) Department of Culinary Arts and Management visited Izmir Türk Koleji (ITK) Kindergarten and baked delicious cookies with tiny chefs. IUE Chefs baked cookies and cakes with small children in order to contribute to their cognitive and motor skills.


FRESH LOAF OF BAKED BREAD AT IUE!
FRESH LOAF OF BAKED BREAD AT IUE!

Homes will be filled with the wonderful aroma of freshly baked bread. Italian, French, and Israeli breads will be introduced to the participants of the “3 Countries 3 Breads” titled workshop that will be organized by Izmir University of Economics (IUE) Department of Culinary Arts and Management. Italian Focaccia, French Brioche, and Israeli Challah breads will be baked during the workshop led by Chef Oğuz Olgun, from IUE Department of Culinary Arts and Management, on January 21. Interested parties are urged to get in touch with Department of Culinary Arts and Management.


‘ONE COOKIE ONE HOPE’
‘ONE COOKIE ONE HOPE’

Student chefs baked their traditional New Year’s cookies for sick children. The New Year’s cookies baked by students of Department of Culinary Arts and Management, Izmir University of Economics (IUE) as part of their “Pastry” course, are being sold in order to help purchase a dialysis machine for children with kidney failure. Student chefs, who contributed to the purchase of dialysis machine for children who are hospitalized at Nephrology Ward at Ege University, helped sick children to become healthy in New Year.


AEGEAN TASTES IN TUNISIA
AEGEAN TASTES IN TUNISIA

Delicious tastes of Aegean will meet with the international chefs in Tunisia. Chefs of Department of Culinary Arts and Management, Izmir University of Economics (IUE), will present local tastes of Aegean Region to international guests at the ‘Tunisia Mediterranean Cuisine Rendezvous’ event that will take place on October 14 – 16 in Tunisia. Tolga Kamiloğlu, Trainer Chef at IUE Department of Culinary Arts and Management, Ahmet Güzelyağdöken, President of the Selection Committee of Lokanta Izmir, and Sırma Güven, Izmir Representative of Reseau Delice, visited Ekrem Demirtaş, President of IUE Board of Trustees, before their Tunisia trip.


A SCIENTIFIC APPROACH TO AEGEAN CUISINE
A SCIENTIFIC APPROACH TO AEGEAN CUISINE

Izmir University of Economics (IUE), Department of Culinary Arts and Management is keeping a record of legendary tastes of Aegean Region. Centuries old recipes of Aegean cuisine, passed on to new generations by family elders, are being brought together as scientific recipes.