STAR INVESTMENT TO AEGEAN CUISINE FROM IUE
With its high quality education and universal vision in higher education, Izmir University of Economics add a new dimension to Culinary Arts and starts investing in “stars” in order to carry Aegean Cuisine to international arena. The awarded chefs affiliated to “Les Toques Blanches du Monde” in Lyon, France, known as the Capital City of Chefs, are coming to Izmir University of Economics as part of the Achieving a Star for Aegean Cuisine project that was started in 2012-2013 Academic Year. During October 21-23, conferences, workshops, tastings from Aegean and French Cuisines will take place.
IUE Project Coordinator Sırma Güven indicated that the 2nd phase of the collaboration with French Michelin awarded chefs that started last year would contribute majorly to promote Aegean Cuisine in international standards and development of students. She stated that the conferences were open to all public. “On October 22 at 9.00, French Michelin Starred, famous Chef Joseph Viola will deliver a conference at Izmir University of Economics. On October 23 at 14.00, we will have Vedat Başaran as a guest speaker, who works on representing Turkish Cuisine in Europe. Lyon, France and Izmir, Turkey will get together in the kitchen, in the mystery of flavours,” said Sırma Güven.
Güven said Vedat Başaran would conduct a workshop on Şambali, a traditional Izmir dessert, with the students of IUE Department of Culinary Arts and Management. IUE Project Coordinator Sırma Güven stated the following:
“Şambali is a traditional dessert dating way back. Vedat Başaran will show our students how to present Şambali dessert at a starred restaurant by securing its originality, its Izmir values. French Chef Joseph Viola will be interacting with our students for 2 whole days which will include seminar, training, tasting, and workshops. On the last day, Chef Viola will prepare the French Cuisine Gala meal with the students and present to special guests. Last year was the first phase of the project. Senior students Burhan Dikencik and Sarp Oktay performed their internships at 2-3 starred restaurants at Lyon, France, getting a chance to gain international experience in their vocational trainings. In the coming years, more students will be performing their internships at starred restaurants. Our main goal is to train well equipped and knowledgeable chefs who can promote Aegean Cuisine in Europe successfully.”
Sırma Güven also stated that she would be attending the Wine and Gastronomy Fair in Lyon, and visiting the internship places and partner chefs as part of the project. She said they received support from many institutions and organizations interested in this meaningful project, and they were in the evaluation process of these proposals.
