IUE Chefs Leave Their Mark on the Festival
The Chef Instructors of Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts, Aypar Satı and Belgin Bulgan, represented Turkey at the ‘Izmir & Lesvos Gastronomy and Culture Festival’, organized in cooperation with the Lesvos Municipality and the Izmir Metropolitan Municipality. At the event, which also featured Michelin-starred chef Ayşe Karadan from Izmir, the Turkish chefs presented traditional delicacies ‘çalkama’ (pastry) and ‘incir uyutması’ (a fig dessert) to the guests. Chefs Satı and Bulgan from Izmir University of Economics were accompanied by IUE students Beyza Nur Dincer, Zehra Altıntaş, Suda Özdemiroğlu, and Elif Turan Tekin at the festival.
The Izmir & Lesvos Gastronomy and Culture Festival took place with the intense participation of Turkish and Greek citizens. Besides the Mayor of Izmir Metropolitan Municipality, Cemil Tugay, and the Mayor of Dikili Municipality, Adil Kırgöz, the event was also attended by Izmir Chamber of Commerce (IZTO) Council Clerk Member Ali Yaramışlı, Council Members Ahmet Kilimci, Ercan Çetinkaya, and Osman Tolga Gencer, and Director of Foreign Economic Relations Zeynep Küheylan.
“WE INTRODUCED OUR CULTURE TO THE WORLD”
Evaluating the festival, Chef Instructor Aypar Satı stated that such events are very valuable both for introducing Turkish culinary culture to the world and for strengthening friendship around a shared table. Satı said, “We were proud to attract the interest of the guests by presenting our traditional recipes with unique interpretations. The interest we saw in Lesvos once again demonstrated how strong the similarities between the cuisines of the two countries are and how strong our shared cultural heritage is.” Chef Instructor Belgin Bulgan commented, “Participating in an international festival together with our department students was a very educational experience for them. They had the opportunity to both work in a professional kitchen environment and observe the culinary approach of different cultures. Such events broaden the vision of the prospective chefs.”
SPECIAL DELICACIES
The gastronomy section of the event featured Michelin-starred chef Ayşe Karadan from Izmir, Aypar Satı and Belgin Bulgan from Izmir University of Economics, and Master Chef 2021 Greece champion Margarita Nikolaidou. The Turkish chefs prepared the traditional ‘çalkama’ and ‘incir uyutması’ (fig dessert), while Nikolaidou served her own recipe of lamb wraps with Lesvos graviera cheese and vegetables, and rice pudding with mastic and almond flavor. Students from the IUE Department of Gastronomy and Culinary Arts, Beyza Nur Dincer, Zehra Altıntaş, Sude Özdemiroğlu, and Elif Nuran Tekin, also participated in the events, supporting the head chefs. Following the tastings, the Aioless Dance Group, the Lesvos Municipality Folklore Team, and the ‘Rebet Midilli with Erdem Güreler’ Music Group took the stage and performed dances belonging to Turkish and Greek cultures.
