Eastern Mediterranean University (EMU) Faculty of Tourism, Department of Gastronomy and Culinary Arts students attended the “4th National Cooking Camp” that had 230 participants from 56 universities and 72 departments. Along with EMU Faculty of Tourism research assistant Tanya Kilitkayalı, Department of Gastronomy and Culinary Arts students attended the camp organized by the Mengen Municipality with the support of the sectors’ leading producers.
EMU Faculty of Tourism Dean Prof. Dr. Hasan Kılıç indicated that those who participated in the camp were very lucky as the camp featured many of Turkey’s best chefs. Revealing that approximately 1.5 tons of white meat and 1 ton of red meat were used at the camp in addition to sea food and other products, Prof. Dr. Kılıç stated that this is an important indicator of the camp’s quality. Prof. Dr. Kılıç concluded by underlining that they will be continuing to attend the camp in future years.
EMU research assistant Tanya Kilitkayalı who led the group during the camp stated: “We received fundamental education throughout the week. We participated in all sorts of education involving everything from bulgur wheat to rice, from sushi to lamb, from beef to chicken and duck. This allowed us to reinforce our knowledge and skills”.
