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İEÜ Mutfak Sanatları ve Yönetimi Bölümü Eğitmen Şefi Kamiloğlu, program için Tarhana, Lorlu Kabakçiçeği Kızartması, Turp otu, Arapsaçı ve Deniz Börülceli Ege Otları Salatası yatağında Ceviz Kaplı Jumbo Karides, Balıklı Yaprak Sarma, Midye Dolma ve Fırınlanmış Tahin Helvadan oluşan bir menü hazırladı.
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The team, who shot videos at different locations including Çeşme, Alaçatı, Şirince, Ancient City of Ephesus, discovered the scientific aspect of the Aegean cuisine at Izmir University of Economics. Trainer Chef Kamiloğlu prepared a delicious menu consisting of Tarhana Soup, Fried Zucchini Blossoms with Curd Cheese, Jumbo Shrimps covered with Walnuts on a bed of Aegean Herbs Salad of Wild Radish, Fennel, and Sea beans, Stuffed Mussels, and Baked Tahini Halva. Trainer Chef Kamiloğlu, who gave information about Izmir and Aegean cuisine culture, said, “The Russians are not very familiar with Aegean cuisine. We have a wide variety of herbs and seafood. Mediterranean style of dining was very interesting for them. Olive oil, seafood, vegetables, Aegean herbs all make a major part of our eating style. We talked about cooking styles and the stories behind the meals in the program. The fact that IUE was providing an international standard training on culinary arts also attracted their attention”.
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