Eastern Mediterranean University (EMU) Faculty of Tourism continues to increase the quality of theoretical and practical education during the current year, as in every year. The Gastronomy and Culinary Arts Program Modular Training, offered at EMU Tourism Faculty since the 2018-2019 Academic Year, was held with the participation of British Chef Richard O'Connell, German Chef Rene Klinkmüller, Italian chef Nicola Quarani and Turkish Chef H. Hazar Alici.
World-renowned chefs, who come together with the students of EMU, shared the recipes for Italian cuisine, à la carte cuisine, à la carte pasta and dessert dishes with the students, whilst at the same time, including recipes from the Southeastern Anatolian cuisine in their courses. Offering its students the opportunity to work in the most important organisations of the world, EMU Tourism Faculty continues to contribute to the development of its students with modular education. During the one-week training period, during which different cultural flavors were experimented on, different cooking techniques and important hints were shared. The students expressed their pleasure in receiving training from professional chefs.
Bringing Up Fully-equipped Graduates is Our Goal
EMU Tourism Faculty Dean Prof. Dr. Hasan Kılıç emphasized that according to the goals they set within the framework of the vision they created as the faculty with the strongest infrastructure in the country, they brought together the professional experts of the sector, both nationally and internationally, with the students, and that they work to ensure that the students graduate well-equipped. Emphasizing that quality in education is not a coincidence, Prof. Dr. Kılıç stated that staff, planning, experience and strong international connections bring quality and that quality means EMU. Prof. Dr. Kılıç conveyed his thanks to everyone who contributed to the realization of the aforesaid training.
Who is Chef Rene Klinkmüller?
Rene Klinkmüller won 4 gold medals in Culinary Olympics and Culinary World Cup with 100 full points. He served as the captain of the German Culinary National Team for 6 years. For 10 years, he worked in Switzerland, Luxembourg, Austria and Germany’s most luxurious patisseries, and then he took over his 35-year-old Klinkmüller patisserie and bakery in Luckau, Germany in 2017 from his family. He served as jury chair in many international
competitions. Klinkmüller is a food consultant for the television program ”Pastry with the Professionals” in Germany and has also worked as the head of new product development department of Starbucks in China and Malaysia and for many other companies.
Who is Chef Richard O'Connell?
Born and educated in Ireland, Chef Richard O’Connell later came to England in 1992. He first worked with Michelin Star Chef Andrew McLeish at The Landmark Hotel. Then, he went on to work at some of London's most reputable restaurants, such as Indigo at One Aldwych and The Famous Groucho Club in Dean Street Soho, and also founded and operated ETM Group's Chiswell Street Dining Rooms and The Jugged Hare in Barbican. Earlier in his career, he was the Director and Executive Chef of Dylan's Restaurants in Hertfordshire. He operated two AA Rosette fine dining restaurants and two Gastro-bars. He became the Head Chef of Tom's Kitchen in August 2014. Now, after 25 years in the industry, he has decided to work solo as a chief consultant helping people in the industry achieve their goals.
Who is Chef Nicola Quirani?
Chef Nicola Quirani was born in 1972 in Italy. He worked as a Chef de Partie (section chief) in many restaurants and hospitality businesses. He provided workshops and training support in many businesses and educational institutions. Since 2000, he has worked as Sous Chef (Assistant Kitchen Chef) in Michelin-starred restaurants and then served as Exec. Chef (Kitchen Chef). Hecontinues to promote the delicacies of Italian Cuisine for foreign nationals at the ICIF (Italian Cuisine Institute for Foreigners).
Who is Hüseyin Hazar Alıcı?
Alıcı graduated from the Middle East Technical University in 2008. After a short period of experience in the financial sector, he started working in the culinary sector, following the family tradition, after receiving education. After working in different kitchens of Ankara JW Marriott Hotel, he worked as a chef in Ankara's well-established restaurants. Between 2017 and 2020, he worked as a demo chef at Uno S.p.a in Turkey and abroad. Since 2016, he has been providing vocational training as a trainer chef at the Chef Academy Ankara and EMU, as well as providing corporate training and consultancy services for the sector.
