Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with the theme ‘pioneers of change and the future of food’. Preparing special flavors using herbs and cheeses unique to the Aegean, students received full marks from food enthusiasts. Instructor Chef Aypar Satı, on the other hand, organized a workshop on sustainability and the use of local products and presented the special plate he prepared to the guests.
GastroFest, held at the Historical Havagazı Factory, gave Izmir residents an unforgettable day. In the festival, which brought together Turkey's leading names in the field of gastronomy, the young chefs of Izmir University of Economics also added zest to the event with the flavors they prepared. The students prepared artichoke hummus, crispy phyllo pastries with Aegean herbs and vegetables, and profiteroles with figs, walnuts and honey caramel, which were presented to the festival participants and received great acclaim.
Aypar Satı, Instructor Chef and Lecturer at IUE Department of Gastronomy and Culinary Arts, organized a workshop centered on sustainability in line with the theme of the festival. Satı, who prepared a platter of braised beef tongue, karakılçık wheat keşkek, leek confit, pomegranate sour pulp broth and freshly spiced green oil, shared very special recipes with the food enthusiasts, accompanied by the questions of the festival participants. The event, which was followed with great interest, was moderated by Asst. Prof. Dr. Betül Öztürk.
Expressing their happiness to take part in the festival, Aypar Satı stated that they brought innovative interpretations to the flavors unique to the Aegean. Satı said, “We ensured minimum waste in the flavors we prepared with our students. Students, who are the chefs of the future, prepared sample snacks that show how we can get maximum efficiency from the products we have while presenting our local flavors to Izmir residents. The positive feedback we received from the guests showed that we were successful.
BEEF TONGUE AND KESKEK WERE SPECIALLY CHOSEN
Sharing information about the workshop, which lasted about 30 minutes, Satı said, “The theme of this year's festival was ‘pioneers of change and the future of food’. Therefore, in the plate prepared with the support of our students, we aimed to emphasize sustainability and the use of local products. For example, beef tongue was chosen to show how a meat product that belongs to the cold cuts culture in Izmir, but is under-appreciated and does not come to mind in the first place, can become the main product of a restaurant plate. Likewise, we showed that a special flavor such as keşkek can also become the main part of a restaurant plate. During the workshop, I talked about the preparation stages of the dish and the techniques used. I gave tips on how the audience can prepare these flavors at home. I tried to explain sustainability, the use of local products, the importance of seasonality, how to achieve flavor harmony in the selected products and how to make restaurant-quality plating. The prepared plates were also presented to the audience as a treat.”