“5 STAR” TURKISH-FRENCH GALA DINNER AT IUE
Izmir University of Economics (IUE), Department of Culinary Arts and Management is taking firm steps with world famous awarded chefs in order to change the image of Turkish cuisine abroad, which is usually known for its döner-kebap duo, and to deliver its rightful status. French Chef Joseph Viola, who visited IUE as part of ‘Achieving a Star for Aegean Cuisine Project’, prepared exquisite tastes of French cuisine with students of Department of Culinary Arts and Management. IUE Rector Prof. Dr. Tunçdan Baltacıoğlu also took part in this meaningful event, the Rector put on the apron, entered the kitchen and helped with the gala dinner.
Michelin Starred Chef Viola, who was awarded the title of ‘Best Chef of France’ in 2004, showed students the presentation techniques and presented exquisite tastes to the guests at the “5 Star Gala Dinner” at Izmir University of Economics. Zeliha Toprak, Izmir Honorary Consulate of France, Muharrem Toprak, 22nd Term Izmir Parliament Member, columnists, and Turkish chefs attended the gala dinner.
IUE Rector Prof. Dr. Baltacıoğlu stated that ‘Achieving a Star for Aegean Cuisine Project’ would not be limited with French collaboration, and they would be bringing other world famous chefs together with the students. He said they intended for their students to learn about Turkish cuisine in a more scientific structure, and the Rector stated the following:
“Up until now, mothers taught their daughters, or the masters taught their apprentices about our cuisine. There were no written rules on this. We carried this issue into a more scientific environment when we established our department. We did not intend to teach or introduce Turkish cuisine only. We also aimed for international chefs to come to our country, and learn about their cuisine as they learned about ours. Chef Viola is conducting workshops as a result of our project with awarded chefs affiliated to “Les Toques Blanches du Monde” in Lyon, France, known as the Capital City of Chefs. We, on the other hand, are telling him about Aegean Cuisine. We took him to local markets, and made him taste delicious samples of Aegean Cuisine.”
Chef Joseph Viola indicated that during his workshop with the students he felt like he was on an exciting journey of discovery. “This study with new students was a new discovery for me. I took great pleasure in preparing the gala dinner with students. I witness the unique structure of Turkish cuisine each time I visit Turkey. This is very surprising as well as pleasing,” said Chef Viola.
Sırma Güven, IUE Achieving a Star for Aegean Cuisine Project Coordinator, stated that starred chefs from different countries would be visiting to conduct workshops in the coming days. Project Coordinator Güven also stated that Chef Viola had a chance to select the 6 students to receive training at Michelin Starred restaurants next summer in France.
Gala Dinner by Chef Viola
Welcome Cocktail
Rose Wine and Non-Alcoholic Beverages
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Fish Balls in Hazelnut Sauce
Salmon Pate with Red Peppers and Lemon served with Sauce Grelette
Rolled Eggplants with Tomato Confit and Cilantro
Mushroom Tart, Chicken Broth Vinaigrette, and Chicory Crème Chantilly
Sea Bass Fillet garnished with Saffron and Cream Panes
Ground Crab Sauce and Artichoke Risotto
Caramelized Apple in Salted Butter served with Whiskey flavoured Caramel Sauce and Almond Tuiles
Who is Chef Joseph Viola?
"Meilleur Ouvrier de France", Best Chef of France’ award in 2004
World Champion of French Pâté en Croûte
Chef of the year award, 2010
Best Lyon Restaurant award, 2010
Bistro Award, 2013
Chairman of Michelin awarded association "Des Bouchons Lyonnaise" since 2004 Vice Chairman of “Les toques blanches” as of 2013
Owner and Chef of 2 Michelin Starred restaurants in France
