İbrahim Dinç, the Chef of the Kitchen Book, which was founded on “Wheat and Sourdough Breads”, became the subject of the Gastronomy and Culinary Arts Department of the Faculty of Fine Arts of Istanbul Gelişim University.
Organized by the GastroArt Club and open to the participation of everyone, at the end of the event, the chef of the Kitchen Book, which includes thousands of varieties in the specific product area, gave information about wheat and sourdough products, including culinary secrets, to the students of gastronomy and culinary classes. Speech program by Department of Gastronomy and Culinary Arts Dr. Instructor A plaque was presented to İbrahim Dinç by its member Murat Doğan for his contributions.
