‘Mise en Place’ events organized by the Department of Gastronomy and Culinary Arts of the Faculty of Tourism of our University were held on 19-20 November 2024 at the Faculty of Tourism Training Kitchen and Conference Hall.
The first day of the event started with the opening speech of Prof. Dr. Mustafa Cevdet ALTUNEL, Dean of our Faculty, after a moment of silence and the National Anthem at 11:00 on Tuesday, 19 November 2024. In his speech, ALTUNEL drew attention to the importance of innovative practices in the field of gastronomy and emphasised that student and industry cooperation plays a vital role in training the culinary professionals of the future. Afterwards, Res. Asst. Ferda Yeliz ÇUBUK moderated the conversation titled ‘Shaping the Future in Gastronomy: Students and the Sector at the Same Table' was held. Esra DÜZDAĞ ATEŞ, Founder of CucinaNo 75 Gastronomic Experience Platform, Mahir NAZLICAN, Founding Chef of Mahir Restaurant, Murat TÜTÜNCÜ, Pastry Chef of Radisson Blu Resort & Spa Çeşme, Kemal İMECİ, Food and Beverage Manager of Dessera Restaurant and Yaşar METE, Consultant Chef participated in the conversation as speakers. During the interview, the moderator asked the participants questions about career development in the sector, professional experiences and student expectations. Then, an interactive question and answer session was held between the students and the participants. The event ended with the presentation of certificates of appreciation to the participants.
On the same day at 13.30, ‘Traditional Turkish Cuisine Workshop’ organised by Mahir NAZLICAN under the moderation of Esra DÜZDAĞ ATEŞ was held at the Faculty of Tourism Application Kitchen. Within the scope of the workshop, Mahir NAZLICAN introduced ‘Babagannous’ and ‘Onion Stew’ recipes to the students with a demo.
The second day of the event commenced on Wednesday, November 20, 2024, at 11:00 AM with the "Artisan Chocolate Workshop," moderated by Lecturer Raşit BAKAN and guided by Pastry Chef Murat TÜTÜNCÜ. Following Murat TÜTÜNCÜ's demonstration on chocolate-making techniques, the event concluded with students designing their own chocolates.
The final program of the event was the "Kırklareli Local Delicacies Talk and Workshop," conducted by Chef Murat İlke ÖZİPEK under the moderation of Lecturer Hikmet Can ÇETİN. The event began with a discussion highlighting the gastronomic heritage of Kırklareli, during which a certificate of appreciation was presented to Chef Murat İlke ÖZİPEK for his contributions. Subsequently, in theTraining Kitchen, a workshop was held where the preparation processes of "Kuzu Kapama" and "Lokma" dishes were demonstrated to the students. At the program's conclusion, our Rector, Prof. Dr. Bülent ŞENGÖRÜR, visited the workshop, received information about the activities, and extended his gratitude to those who contributed.
Faculty of Tourism
