IUE CHEFS LEARN ABOUT FINESSE OF BAKING CAKES
Young chefs of Izmir University of Economics will be learning the finesse of baking and decorating cakes from the master chefs of İnstitut Paul Bocuse. The collaboration agreement signed between Department of Culinary Arts and Management and İnstitut Paul Bocuse will allow teaching the finesse of baking cakes to the future chefs of IUE. Ekrem Demirtaş, President of IUE Board of Trustees, visited the students in the kitchen and baked with them.
Sırma Güven, Program Implementation Coordinator of IUE Department of Culinary Arts and Management, who gave information about the agreement, stated that İnstitut Paul Bocuse was the institution that started the "New Cuisine" (French, Nouvelle Cuisine) approach and that the Instute’s chefs would be training the students on pastry. Güven said, “In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. Our young chefs will receive training from the master chefs of İnstitut Paul Bocuse, a leading and prestigious name in baking cakes in France. The trainer chefs will conduct periodical training courses. Laurent Cordonnier, one of trainer chefs for this semester, is sharing the finesse of baking cakes with the students.
‘Secret of Cakes…’
Chef Laurent Cordonnier of İnstitut Paul Bocuse reported that it was his first time visiting Izmir and that he was very happy to have students eager to learn so much. Cordonnier said, “I am glad to be sharing all the details I know with your students. I get excited by their eagerness and hard work. Putting the right ingredients in the right time and presentation is very important in baking cakes. Izmir and its local cuisine are wonderful. I, too, learn lots of new things here.”
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