The third “Forest Flavors” event, which was held in the Department of Gastronomy and Culinary Arts, Istanbul Gelişim University (İGÜ), Faculty of Fine Arts (FFA), was organized with “Forest Flavors” and different cooking techniques in the open air!
The “Open Fire Cooking Techniques III” event was held in the “Cooking Techniques” class of Lecturer Çağkan Güner, one of the academic staff of the Gastronomy and Culinary Arts Department, with the participation of Çağatay Mutlu and Murat Akay, founders of the “Forest Flavors” page. The event took place on November 7th in the C Block kitchen and garden with the participation of students. The event, which started at 10:00, continued until 17:00.
In the event held as part of the course, our students made intensive preparations before the event. The tandoori meats prepared together with the participants were placed in their pots with Q&A sessions and students were given comprehensive information about the preliminary preparation. After the preparations, the application phase was started and the students experienced the production of products such as lamb tandoori, brioche bread, and roasted eggplant paste, which are made with a special technique, from beginning to end. In the event, which attracted great interest from the students, a talk was also held in addition to the open fire cooking application. In the talk, the participants shared their camping stories, rules to be followed in public areas, fire-making techniques in nature, types of wood, rules of nature, respect for nature, types of mushrooms, cooking techniques and information about the tools and equipment used. Çağatay Mutlu and Murat Akay shared their valuable experiences with our 3rd and 4th grade students and created an enjoyable event. The participants, who came to the event area with their specially equipped vehicles that became kitchens in nature, briefly introduced their vehicles to the students. In every stage of the event, our students spent a busy day in the kitchen, the interview area and the garden section and learned important information that also concerns their future professions.
At the end of the event, our students tasted the products made, made Q&A with the participants, took notes for their future working lives and gained valuable information. 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.
