A special event was organized on April 15, 2026, as part of the "GMS 212 Culinary Applications II" course at Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts. The “Sushi Workshop,” held in the B Block kitchen between 09:00 AM and 02:00 PM, received intensive interest from the students.
The event featured guest appearances by Chef Rôtisseur Nur Şen Negizözen and Chef Rôtisseur Ömer İhsan Tekin, both members of the prestigious international gastronomic society, Chaîne des Rôtisseurs. Both chefs are notable for their international success, having been awarded bronze medals by the Japanese Ministry of Agriculture, Forestry, and Fisheries (MAFF).
Within the scope of the workshop, students had the opportunity to learn sushi-making techniques through hands-on practice. The chefs provided step-by-step instructions on the ingredients used, correct cutting techniques, rice preparation stages, and presentation details. In an environment mimicking professional kitchen experience, participating students gained comprehensive knowledge of sushi, one of the cornerstones of Japanese cuisine.
In addition to the practical training, the chefs shared their professional experiences through interactive sessions, providing important information on international culinary culture, discipline, product quality, and the process of specialization in gastronomy. Throughout the event, students had the opportunity to both enhance their technical skills and gain sectoral vision.
At the conclusion of the event, students evaluated the products they prepared, conducted a tasting session with the chefs, and received information on topics they were curious about during the Q&A segment. The program ended with a commemorative photo session.
We would like to express our gratitude to Chef Rôtisseur Nur Şen Negizözen and Chef Rôtisseur Ömer İhsan Tekin for sharing their valuable knowledge and experience with our students.
