Tolgahan Kamiloğlu, instructor chef of IUE Gastronomy and Culinary Arts, prepared recipes that can be easily made for balanced and adequate nutrition. The recipes were shared from the university's social media accounts.
The centuries-old Anatolian dishes adorning the Ramadan tables are adapted to the present with gastronomic touches. Chef Tolga Kamiloğlu, IUE Department of Gastronomy and Culinary Arts Coordinator, said that they combined ashura rice with scallion, butter and broth instead of onion.
Izmir University of Economics (IUE) is launching a series of events called "Dining Table / Centennial Tastes" in order to reveal the special tastes of Turkish and world cuisines and their mysterious stories.
Our students visited BTA Catering Services Izmir as part of their CLM 202 course field trip. They had the opportunity to inspect the production areas closely with Chef Selçuk Bağ and food safety expert Esra Sevim on this visit and they learned the important phases of the production process. They also had the opportunity to forward their questions and get advices on their career developments from Akın Yorulmaz, BTA Food & Beverage Services Group İzmir and Bodrum Branch Manager and other related department managers during the site visit.
Gastronomy and Culinary Arts Department CLM 301 and CLM 401 Professional Skills Laboratory, CLM 305 Turkish Cuisine, CLM 203 Arts, Design and Gastronomy courses final exams were held with the participation of experts and jury members. While students tried to interpret the techniques and recipes that they had learned during the limited time given to them in the best way, they did their best for the best plate presentation to the jury.
IUE Department of Gastronomy and Culinary Arts students produced colorful macarons within the scope of their “1 Cookie 1 Hope" project with their Chef Melike Konday as part of their Pastry course. The income from the sales of the macarons will be used for the control of kidney health of primary school students.
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.