Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Gastronomy and Culinary Arts Department held an event for third-year students. The event was in the in-class activity category and was organized within the scope of the “GMS313 Cooking Techniques” course. The event was held on Thursday, December 12, at 12:00, in the C block kitchen. Third-year students, as well as the course instructor Lecturer Çağkan Güner and department faculty member Assoc. Prof. Dr. Murat Doğan attended the event. Keban Et business owner Veysel Karani Dolu, Et Yiyelim Ataköy Dry Aged and Butcher Chef Sezer Şirin, Et Yiyelim Ataköy Food and Beverage Manager Aydın Madenoğlu were among the guests of our event.
The event started with a talk. In the talk; Lecturer Çağkan Güner provided information about the guests and the topics of the day. Then, the business owner Veysel Bey provided information about restaurant management, examples abroad, how integrated facilities are operated and how coordination is done. Our chef Sezer provided information about meat technology and dry aged processing technique. Aydın Bey informed our students about guest relations and presentation techniques. The question and answer phase continued in the next part of the talk and questions were asked. The talk generally covered how a business, kitchen, hall and management sections work and what to pay attention to.
In the application part of our event, important topics such as the characteristics of dry meats and cooking techniques were demonstrated in practice, and immediately afterwards, an application on how to serve at the guest table was shown as a demo. After the sample demonstrations, the students cooked their meat with the techniques they learned. In addition, the risotto technique, which was shown as a demo in the early hours, was also applied by the students. The students who cooked their products presented their plates.
Finally, the event ended after Assoc. Prof. Murat Doğan and Lecturer Çağkan Güner presented plaques and souvenir photos to our guests.
We would like to thank our guests who participated in our event and shared their valuable knowledge with our students.
