The "Centennial Turkish Cuisine" event was held by Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts.
The "Centennial Turkish Cuisine" event was held on Wednesday, May 8, in the "GMS312 Turkish Cuisine II" course of Lecturer Revşen Akay, one of the academic members of the Department of Gastronomy and Culinary Arts, with the participation of Chef Ramazan Tahsin Bulut. The event took place with the participation of students taking the course in the C Block kitchen and C Block kitchen garden. The event started at 13:00 and continued until 14:30.
Within the scope of the event, our main dishes, which are among the most well-known tastes of Türkiye and the cornerstones of Turkish cuisine: olive oil dishes, dried stuffed meat, roast lamb, soup, and desserts such as rice pudding and semolina halva, were prepared. The products prepared by the students, the instructor and the guest chef on May 7 were cooked and served on May 8.
The event was attended by IGU Rector Prof. Bahri Şahin, General Secretary and Gastronomy Department's Coordinator Assoc. Prof. Serdar Çöp, Faculty of Fine Arts Dean Prof. Şükran Güzin Ilıcak Aydınalp, Gastronomy and Culinary Arts Department Head Prof. Aslı Albayrak and Vice Dean Assoc. Prof. Murat Doğan, as well as Deans and Vice Deans from other faculties.
The event started with the opening speech of the course Lecturer Revşen Akay. Then, IGU Rector Prof. Bahri Şahin made his speech and presented his plaque to Chef Ramazan Tahsin Bulut for his contributions. Then, treats prepared by the students were distributed and a tasting was held. While the tasting continued, live music accompanied the event. Our event ended after all the products were tasted.
We would like to thank our valued students for the delicious treats they prepared and for this beautiful event.
