The second event was held at Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, where "Forest Flavors" was a hands-on event on different cooking techniques in the open air!
The "Open Fire Cooking Techniques" event was held in the "GMS321 Sauces and Soups" course of Lect. Çağkan Güner, one of the faculty members of the Department of Gastronomy and Culinary Arts, with the participation of Çağatay Mutlu and Murat Akay, the founders of the "Forest Flavors" page. The event took place on December 21, with the participation of students in the C Block kitchen and garden. The event started at 10:00 and continued until 17:00.
In the event held within the scope of the course, our students made preliminary preparations with intensive study before the event. At the event, which started the implementation phase after the preparations, students experienced all stages of making products such as hamburgers, brioche bread, tripe soup, head soup, smoked beef tongue, etc., made with a special technique. In the event, which attracted great interest from the students, a talk was also held in addition to the open-fire cooking practice. During the interview, the participants shared their camp stories, information about techniques for making fire in nature, types of wood, rules of nature, respect for nature, types of mushrooms, cooking techniques, and the tools and equipment used. Çağatay Mutlu and Murat Akay shared their valuable experiences with our 3rd and 4th-grade students and organized an enjoyable event. Participants came to the event area with their specially equipped vehicles, which became kitchens in nature, and briefly introduced their vehicles to the students. Our students had a busy day at every stage of the event, both in the kitchen, in the conversation area, and in the garden.
At the end of the event, our students tasted the products and made questions and answers with the participants, taking notes and gaining valuable information for their future work lives. Finally, the event ended with a souvenir photo taken with the participants.
We would like to thank Çağatay Mutlu and Murat Akay for sharing their valuable knowledge and experience with our students.
