They added flavor to GURMEFEST

GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the students of Department of Gastronomy and Culinary Arts, Izmir University of Economics (IUE). Under the guidance of IUE Trainer Chef Aypar Satı, the students, who prepared cheese and vegetable tart as a starter, lamb tenderloin with karakılçık wheat, risotto and yogurt foam for the main course, and brownie cheesecake with pistachio cream for dessert, received full marks from the participants. During the program, which took place at the Historical Havagazı Factory, the students explained different cooking techniques, recipes and alternative presentation types, and answered questions, giving flavor enthusiasts moments of pleasure.

Held on September 29 - October 1, Izmir GURMEFEST brought together many people from different age groups. Within the scope of the festival, 40 different gastronomy events, workshops, tasting events and concerts were organized. Third year students Cemre Delibaş, Anahita Arianejad, Ali Bayri, Eray Demir, Zeynep Özçaka and Elif Miray Demir, who performed a tasting activity accompanied by a presentation at the festival, experienced the excitement and experience of taking part in such a program for the first time.

WE ARE PLEASED WITH THE ATTENTION

IUE Department of Gastronomy and Culinary Arts Trainer Chef Aypar Satı stated that the students had a very successful workshop and tasting event and he said, “Students prepared three different flavors: a starter, a main course and a dessert. They explained in detail the cooking techniques of the flavors, the properties of the ingredients used and how the dishes are made. At the end of the event, the participants had the chance to experience the flavors we prepared. Students also explained why they studied gastronomy, why they preferred our university and our department, the scholarship opportunities and educational opportunities of the University. We were very pleased with the attention.”

WE AIMED TO RAISE AWARENESS

Satı continued as follows: “We aimed to present the local products and dishes of the Aegean cuisine by interpreting them in a creative and innovative way with world-famous preparation and cooking techniques. For example, we prepared the risotto, the world-famous rice cooking technique in the main course, using local wheat (karakılçık) from our ancestral seeds and Bergama tulum cheese. We cooked the lamb tenderloin with the sous vide technique and served it with fresh herbs and local butter. We used Tire yoghurt (local brand) for the yoghurt foam. We made sure that the recipes prepared could be easily made at home. We wanted to raise the awareness of the audience about local products and cuisine. We can say that we accomplished this.”