Traditional Turkish Cuisine event was held in “GMS312 Turkish Cuisine II” course of Gastronomy and Culinary Arts Department faculty member Lecturer Revşen Akay. Traditional Turkish Cuisine event was held on Tuesday, May 13th with the participation of Chef Ramazan Tahsin Bulut as guest chef. The event was held with the participation of students taking the course in C Block kitchen and C Block kitchen garden. The event started at 12:00 and continued until 13:30.
As part of the event, our main dishes and desserts, which are the cornerstone of Turkish Cuisine, one of the leading and well-known flavors of Turkey, were prepared and served by the students. The products prepared by the students, the instructor of the course and the guest chef on May 12th were cooked and served on May 13th.
The event was attended by Istanbul Gelişim University President Prof. Dr. Bahri Şahin, General Secretary and Gastronomy Department Coordinator Assoc. Prof. Serdar Egeli, Faculty of Fine Arts Dean Prof. Şükran Güzin Ilıcak Aydınalp, Gastronomy and Culinary Arts Department Chair Prof. Aslı Albayrak, as well as the Faculty of Fine Arts Vice Deans and deans and vice deans from other faculties.
The event began with the opening speech of the course instructor Lecturer Revşen Akay. Then, IGU President Prof. Bahri Şahin gave his speech and presented a plaque to Chef Ramazan Tahsin Bulut for his contributions. Following the Rector, General Secretary and Gastronomy Department Coordinator Assoc. Prof. Serdar Egeli gave his speech and thanked both the course instructor Revşen Akay for the event and the Department Head Aslı Albayrak for her support of the event. Then, Department Chair Prof. Aslı Albayrak made her speech, thanked the academic and administrative staff who participated in the event, and presented a plaque to Lecturer Revşen Akay. Finally, refreshments prepared by the Gastronomy and Culinary Arts Department students and the guest chef were distributed and a tasting was held.
The menu of the event is below.
Soups
Karalahana Soup
Pad Soup
Cold Starter
Fresh Broad Beans with Olive Oil
Stuffed Peppers with Olive Oil
Shepherd Sala
Main Course
Stuffed Dried Eggplant
Stuffed Dried Zucchini
Roasted Dish
Side Course
Firik Pilaf
Dessert
Baked Rice Pudding
Hayrabolu Cheese Dessert
Revani
While the tasting continued, live music accompanied the event. The event ended after all the products were tasted.
We would like to thank our valuable students and our guest chef for the delicious refreshments they prepared and this beautiful event.
