STUDENT CHEFS OF IZMIR UNIVERSITY OF ECONOMICS ON THE ROAD FOR AEGEAN CUISINE
Students of Izmir University of Economics (IUE) Department of Culinary Arts and Management learned about the herbs, which are an important part of the Aegean cuisine culture, onsite. The students, who observed the Aegean herbs at Seferihisar Farmers’ Market, also learned how to pick up the herbs growing in the region. The future chefs, who visited Seferihisar as part of ‘Achieving a Star for Aegean Cuisine Project’, were welcomed by Neptün Soyer, spouse of Tunç Soyer, the Mayor of Seferihisar. The students got a chance to meet and talk to the farmers in the region, and learned about all stages of Aegean herbs; how they made it to our tables starting from the farms, to the markets. The students will also be preparing an informative booklet about the Aegean herbs as part of the project.
Neptün Soyer stated that she was one of the important partners of IUE Department of Culinary Arts and Management. Soyer said they carried past experiences forward to present, and young chefs became hope for future. “We, as Seferihisar Agricultural Development Association, want to give more meaning to traditional cuisine of Seferihisar, and carry it into the future with young people. When we refer to the ‘Aegean Cuisine', one of the most significant ingredients is herbs. We introduced these herbs to the young people, we shared important information with them such as where they grew, how they are picked up and cooked, how our ancestors used it, and how we can improve this cuisine,” said Neptün Soyer.
"The youth will improve the Aegean Cuisine"
Sırma Güven, IUE Department of Culinary Arts and Management ‘Achieving a Star for Aegean Cuisine Project’ Coordinator, stated that they were conducting research and development activities regularly as part of the project with awarded chefs affiliated to “Les Toques Blanches du Monde” in Lyon, France. Sırma Güven said that they were working with Michelin starred French chefs to bring Aegean Cuisine to its deserving place among the world cuisines, and she talked about their visit to Seferihisar below:
"We want to prepare a booklet on Aegean herbs as part of the ‘Achieving a Star for Aegean Cuisine Project’. We observed all stages of herbs from farms to markets. The herbs underlie the basis of the Aegean Cuisine. We want it to be presented at world standards. And our students will be the ones to improve and promote the Aegean Cuisine.”
What Do the Student Chefs Think about This project?
Sarp Oktay, senior student, IUE Department of Culinary Arts and Management “We are the ones to carry the Aegean Cuisine into the future. Therefore, we need to have good command of the subject first and learn about the specifics. We had a chance to recognize the Aegean herbs growing in the region. We learned about how these herbs are grown organically and agriculturally. We learned about their names, their health benefits, what kinds of dishes were made with them. The information we received was very enlightening in terms of producing and presenting these different tastes at world standards.”
Yağız Mete Derelioğlu, senior student, IUE Department of Culinary Arts and Management , “We want to create a different point of view on the Aegean Cuisine. We observed the Aegean herbs onsite and learned how to use them differently. For example, the locals consume these with eggs, or roast them. We familiarized with them in order to create a different point of view. We learned about the growing conditions and seasons for these herbs. We need to examine the past and present very carefully in order to face the future with confidence. And we accomplished this.”
