12 MENUS BY 12 CHEFS TO CELEBRATE
Aegean dishes turned into a feast of flavor in 12 different menus prepared by 12 chefs. 12 chefs, all members of Izmir Chefs Association, prepared regional meals with Aegean herbs with the students of Department of Culinary Arts and Management of Izmir University of Economics as part of the 15th anniversary celebrations of the University. The guests also identified the dishes they would like to see on the menu of Aegean cuisine.
Chefs Şamil Akşit from Hilton Izmir, Günay Canbaz from Balçova Termal, Olcay Kaygusuz from Doubletree, Murat Turbil from Chef Restaurant, Murat Yıldız from Mövenpick, Kazım Alkan from Tuval Restaurant, Fatih Taskesen from 100% Restaurant, Yaşar Gürdurdak from Fuar Anemon, Yılmaz Özcan from Cici Meze, Mustafa Buğday from Key Hotel, and Tolgahan Kamiloğlu from IUE Department of culinary Arts and Management added zest to the celebration with their dishes.
The chefs received their certificates of appreciation at the event hosted by Ekrem Demirtaş, President of IUE Board of Trustees, and Prof. Dr. Can Muğan, Rector of IUE. Şamil Akşit, President of Izmir Chefs Association presented plaques to President Demirtaş and Rector Prof. Dr. Muğan.
President Ekrem Demirtaş stated that they wanted the rich food culture of Aegean Region to spread around the world and Asst. Prof. Dr. Betül Öztürk, Head of Department of Culinary Arts and Management, and the Department’s Coordinator Sırma Güven made collaboration with Izmir Chefs Association. Demirtaş said, “Our students prepared different tastes of Aegean Region together with the most famous chefs of Izmir. They presented unique and delicious meals. Students of IUE Department of Culinary Arts and Management learn the fine details of and apply both world cuisine and Aegean and Turkish cuisine. We want Aegean dishes to become popular worldwide. 40 students will be graduating from the department this year. We will see them working as chefs in prestigious hotels and restaurant very soon. We are very excited about this.”
‘Foreigners are fascinated by the Aegean Cuisine’
President Demirtaş pointed that especially foreigners and Turkish guests from other regions were very impressed with Aegean dishes cooked with seasonal vegetables and herbs, and some of the Michelin starred chefs, who came to Izmir for training purposes, included these dishes in their menus.
The night ended with embellishing tones of Group Turuncu, established by IUE students and Music Consultant Alaskar Abbasov.