Mexican Cuisine Workshop Held Under the Coordination of Asst. Prof. Emel Çirişoğlu

As part of its activities aimed at strengthening university–industry collaboration, the Department of Gastronomy and Culinary Arts hosted Bidfood Experience Kitchens Manager and Chef Oğulcan Irmaklı. The Mexican Cuisine Workshop, coordinated by the course instructor Asst. Prof. Emel Çirişoğlu, provided students with both theoretical knowledge and practical learning opportunities.

The event was conducted as an in-class practical activity within the scope of the GSM475 Street Foods course and was designed for third- and fourth-year students. In this context, students had the opportunity to experience Mexican cuisine—one of the prominent examples of global street food cultures—in an integrated manner aligned with the academic course content. The hands-on workshop contributed to reinforcing the course learning outcomes.

During the workshop, Chef Oğulcan Irmaklı first informed students about Bidfood’s position in the sector, the function of experience kitchens, and product approaches for professional kitchens. He then provided insights into the fundamental characteristics of Mexican cuisine, including commonly used ingredients, spice profiles, and cooking techniques. Throughout the session, students actively participated by asking questions, creating an interactive learning environment.

In the practical phase of the workshop, students prepared recipes specific to Mexican cuisine under the guidance of Chef Irmaklı. Emphasis was placed on the use of proper techniques, presentation approaches, and flavor balance during the preparation process. This practical experience supported students in developing kitchen skills and broadening their understanding of different world cuisines.

At the end of the workshop, a question-and-answer session and discussion were held with the students. Topics included career opportunities in professional kitchens, the dynamics of the chef profession, sector expectations, and alternative career paths for Gastronomy and Culinary Arts graduates, such as sales, marketing, and food styling. With strong student participation, the event provided a valuable opportunity to complement academic education with sector experience.

The workshop contributed significantly to the professional development of Gastronomy and Culinary Arts students by introducing them to diverse culinary cultures and expanding their vocational perspectives. The event concluded with a group photo session. We would like to extend our thanks to Chef Oğulcan Irmaklı and Bidfood for their valuable contributions.