Avant-garde cuisine representative Chef Yurttaş gave training to students

Starting in the 1960s and influencing the whole World avant-garde cuisine movement or in other description progressive or shock cuisine representative in Turkey chef of the famous Alancha Restaurant Kemal Can Yurttaş met with Gastronomy students of the School of Applied Sciences.

Chef Kemal Can Yurttaş stated that he was pleased to convey the traditional tastes of Anatolian cuisine to IGU students who will be the chefs of the future, with an empirical point of view and stressed that he was impressed with students’ interest in the subject and the lesson.

Emphasizing that at every opportunity they attach importance to bring together the best representatives of the avant-garde movement in Turkey and the ones who made influence to the whole world with students, Head of Department of Gastronomy Asst. Prof. İsmail Hakkı Tekiner added that they are full of beliefs that they will collect the fruits of this intensive education in the coming years.

At the end of the training Asst. Prof. Özgür Kızıldemir presented a plaque of appreciation to the Chef Kemal Yurttaş in the name of Istanbul Gelisim University.