FRENCH TOUCH BY IUE PROSPECTIVE CHEFS

FRENCH TOUCH BY IUE PROSPECTIVE CHEFS

Students of Department of Culinary Arts and Management of Izmir University of Economics, who will make a difference in Aegean cuisine with their own touch, will be learning about the French finesse onsite. This year 12 IUE prospective chefs will be performing their internship in France for 3 months as part of the agreement with Les Toques Blanches Lyonnaises established by world famous chefs of France. The students organized a dinner for guests including Ekrem Demirtaş, President of IUE Board of Trustees, and IUE Rector Prof. Dr. Can Muğan under the guidance of Laurent Cordonnier, Trainer Chef of Institut Paul Bocuse, at the West Aegean Restaurant before their internship begins.  

Sırma Güven, Program Implementation Coordinator of IUE Department of Culinary Arts and Management, stated that student chefs would be performing their internships and receiving training at the same time thanks to the Collaboration Agreement signed between Ekrem Demirtaş, President of IUE Board of Trustees and Laurent Bouvier, President of Les Toques Blanches Lyonnaises Association at Lyon, France. Güven said, “Our student chefs will continue their education by gaining international experience. They will learn about exquisite tastes of world cuisine onsite. They will be performing their 3 month internship with Les Toques Blanches Lyonnaises chefs in Lyon, the capital of gastronomy, and gain experience. This way, they will get better at French Cuisine technique and improve their second foreign language skills at the same time.” 

‘3 Months in France; Major Investment’

Güven indicated that having an experience abroad supported students in reaching their career goals and contributed greatly to their academic and personal developments. Güven stated the following:

“Our students will perform internship at famous restaurants such as Mere Brazier, Neuvieme Art, and Les Trois Domes under the guidance of chefs Christian Lherm, Mathieu Viannay, Christophe Roure. We will be sending our students to France to perform their internship for the 4^th time this year. Students displayed their skills as part of French Education Week and qualified for this internship. We realize that students come back as individuals with increased awareness of their responsibilities after their internship in France. Time spent there is such an important investment for their careers. We have entrepreneurial graduates who started their own businesses or work in the leading enterprises worldwide or in Turkey.”