Gelisim News

At the conference attended by IGU Secretary-General Asst. Prof. Serdar Çöp, Deputy Secretary-General Asst. Prof. Özgür Kızıldemir, Dean of the Faculty of Fine Arts Prof. Dr. Kamuran Güçlü, Vice Dean of Faculty of Fine Arts Assoc. Prof. M. Sevtap Aytuğ, Head of Department of Gastronomy and Culinary Arts Asst. Prof. Emine Olum, Asst. Prof. Murat Doğan, Lect. Elif Z. Özer, and the students, emphasizing that the gastronomy experts working in the field of tourism, according to other experts have to bring together many different disciplines Adem Armusen, said that the experts who take into account and apply these issues can be successful in this regard.

Talking on the relationship between kitchen and tourism, the effect of chefs in gastronomy tourism, development of quality and standards in hotel restaurants, molecular gastronomy, fusion cuisine, the role of universities in strengthening and developing quality food tourism and the importance of gastronomy experts in tourism sector Armusen said: “Whatever you do, get a good role model first”.

At the end of the conference open to all, Adem Armusen was presented with a plaque and a certificate of appreciation by IGU Secretary-General Asst. Prof. Serdar Çöp and Vice Dean of Faculty of Fine Arts Assoc. Prof. M. Sevtap Aytuğ.