Vocational School of Justice
DIFFERENT TASTES OF ARTICHOKE BY IZMIR UNIVERSITY OF ECONOMICS
DIFFERENT TASTES OF ARTICHOKE BY IZMIR ECONOMICS
Young chefs of Izmir Economics created new tastes with artichoke. The future chefs presented very interesting, delicious tastes made with artichoke such as cup cakjes, macaroons, lemonade, marmalade, sushi, and “kokoreç” (charcoal grilled seasoned mutton intestines) at the "2nd Urla International Artichoke Festival", co-organized by Izmir Metropolitan Municipality, Urla Municipality, and Izmir University of Economics. IUE Rector Prof. Dr. Can Muğan tasted each recipe, and the innovative recipes received full scores from the Rector.
Internationally recognized chefs of IUE Department of Culinary Arts and Management shared different recipes of artichoke with the guests at the taste workshops set up on Urla Cumhuriyet Square as part of the festival which ended on May 1. Rector Prof. Dr. Can Muğan stated that students presented many different products using their creativity and spiced up the festival. The Rector said, "Students of IUE Department of Culinary Arts and Management add a different zest to the festival. They make a difference in the regional tastes, which gets major attention by the guests. And this proves we are on the right track with the education we offer.”
Chefs coming from France, Belgium, Holland, Morocco, Latvia, together with Turkish chefs brought their own cooking skills and knowledge to cooking artichoke at the festival. "Training Chefs Tolga Kamiloğlu and Semen Öner of IUE Department of Culinary Arts and Management, and Joseph Viola prepared presentations with our students,” said Prof. Dr. Can Muğan.
'Different tastes of artichoke'
Training chefs of Izmir University of Economics cooked different dishes such as artichoke vegetable patties with shrimp, zucchini blossoms dessert with artichoke, salmon with dill and artichoke pickles, Moroccan style purple artichoke, artichokes with hollandaise sauce, split artichokes with meat filling, 'sakız' artichoke, native to Urla peninsula, with anchovy vinaigrette, artichoke quiche, artichoke pastries, artichoke soup, and artichoke croquette.