Young chefs of Izmir Economics are bringing new flavors to artichoke. The future chefs baked, cooked, and prepared different artichoke recipes such as cupcakes, kokoreç (charcoal grilled seasoned mutton intestines), jams, sushi, and lemonade, and presented to the guests at the International Artichoke Festival.Internationally recognized chefs of IUE Department of Culinary Arts and Management also shared different recipes of artichoke with the participants at the workshops set up at Urla Cumhuriyet Square. IUE Trainer Chef Semen Öner created different flavors of artichoke with children at one of the workshops.
Asst. Prof. Dr. Betül Öztürk, Acting Director of IUE School of Applied Management Sciences, stated that students combined their creativity with the education they received and different products turned up. She said that students were educated with the mission to promote the Aegean cuisine worldwide, and they brought a breath of fresh air to the local tastes. “They are cooking local tastes with traditional methods with their version, and bring out a new flavor. And this attracts great attention of the guests. Our students learn the niceties of world cuisine from trainer chefs coming all around the world, and they are greatly appreciated for what they create,” said Asst. Prof. Dr. Öztürk,
Asst. Prof. Dr. Öztürk also mentioned that chefs from France, Belgium, Holland, Morocco, and Latvia brought new tastes to artichoke dishes.