GASTRONOMY LANGUAGE IS FRENCH
Izmir University of Economics, Department of Culinary Arts and Management and School of Foreign Languages, French Department came together for a different project. Chef Joseph Viola, as part of an agreement made with famous chefs at Lyon, the capital of gastronomy, visited Izmir.
“Meilleur Ouvrier de France” titled Master Chef Joseph Viola, who received awards at so many prestigious competitions worldwide, presented France – Lyon Gastronomy seminars, in addition to workshops for IUE students for 2 days. The master chef not only shared his knowledge and experiences on classical French Cuisine, but cooking techniques as well with students.
The masterminds of the project, IUE instructors, Sırma Güven and Marie- Claire Perbet Tekin, stated, “We will continue to invite Michelin starred chefs, members of Toque Blanches, to the University, as part of a collaboration agreement made with starred chefs, and create an internship opportunity for our students at Michelin starred restaurants in France. This collaboration will allow us to train recognized Turkish chefs who had the privilege to work at Michelin starred restaurants. Graduates of Department of Culinary Arts and Management will successfully represent Turkish Cuisine all over the world. We are extremely proud and happy to put this project into practice.”
“Meilleur Ouvrier de France” titled Master Chef Joseph Viola, who received awards at so many prestigious competitions worldwide, presented France – Lyon Gastronomy seminars, in addition to workshops for IUE students for 2 days. The master chef not only shared his knowledge and experiences on classical French Cuisine, but cooking techniques as well with students.
The masterminds of the project, IUE instructors, Sırma Güven and Marie- Claire Perbet Tekin, stated, “We will continue to invite Michelin starred chefs, members of Toque Blanches, to the University, as part of a collaboration agreement made with starred chefs, and create an internship opportunity for our students at Michelin starred restaurants in France. This collaboration will allow us to train recognized Turkish chefs who had the privilege to work at Michelin starred restaurants. Graduates of Department of Culinary Arts and Management will successfully represent Turkish Cuisine all over the world. We are extremely proud and happy to put this project into practice.”
