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.
Student chefs are performing their internships and receiving training at the same time by gaining international experience thanks to the collaboration agreement signed between Ekrem Demirtaş, President of IUE Board of Trustees and Christophe Marguin, President of Les Toques Blanches Lyonnaises Association.
Sırma Güven, Coordinator of IUE Department of Culinary Arts and Management, stated that students were performing 3-month internship at Michelin Starred restaurants in France and receiving training from the world famous chefs at the University at the same time as a result of the collaboration agreement. Güven said, “Our students are having on-site training on world cuisine and Turkish cuisine. They are performing their 3-month internship with Les Toques Blanches Lyonnaises chefs in Lyon, the capital of gastronomy, and gaining experience. This way, they get better at French Cuisine technique and improve their second foreign language skills at the same time”.
Güven indicated that having an experience abroad supported students in reaching their career goals and contributed greatly to their academic and personal developments. Güven said, “We realize that students come back as individuals with increased awareness regarding their responsibilities after their internship in France. Time spent there is such an important investment for their careers. They get a chance to put theoretical knowledge into practice there. 70 IUE students throughout this 5 year internship program worked with recognized chefs at various restaurants in France. Our students start working at restaurants where they performed their internship at and these students, who are working abroad successfully, become our source of pride.”
“Internship brings experience”
Gizem Akın, who is performing her internship at Chocolatier Bouillet Restaurant in France, stated that she was selected by French chefs for internship, and she said, “I am very lucky that my university has ties with France. This privilege will open doors for me in my life. I would like to express my gratitude to the University for allowing me to perform internship at prestigious locations in France”.
Şükrü Özsarı, who is performing his internship at Leon De Lyon J-P Lacombe in France, said, “This internship allowed me to make organizations and pick up speed. It has been a tremendous experience. I’ve learned to stay calm at a very stressful environment. I believe that my accumulation of knowledge increased both mentally and professionally”.