Cretan cuisine and exchange cuisine (Exchange of Greek and Turkish Populations) are being blended with world flavors in the hands of Izmir Economics chefs in Alaçatı. Female chefs Merve Öztürk and Fulya Sivritaş, both graduates of Izmir University of Economics (IUE), Department of Culinary Arts and Management, aim to make Alaçatı the capital of gourmet tourism. Chefs Öztürk and Sivritaş add international flavors to exchange cuisine, which is an important part of Aegean Cuisine, and serve it to their guests in line with the education they received at the University.
Female Chefs state that when they serve dishes to their guests, under the guidance of Chef Ahmet Güzelyağdöken, their guests are both surprised and happy to be served food from a kitchen where two female chefs are in charge of. Öztürk and Sivritaş indicate that they use the fresh produce they purchase from the farmer’s market in Alaçatı in their dishes.
Chef Merve Öztürk said that they blended international standards with local tastes at Alaçatı Langaza Restaurant thanks to the education they received. She said that their hard work paid off when they saw the satisfaction on their customers’ faces. "We serve our guests Cretan, Aegean, and exchange cuisine. Our internship experience in France also allows us to share international tastes in our dishes. We get to blend different flavors. This is what makes us preferred,” said Öztürk.
'Alaçatı will become the capital of Aegean gourmet tourism'
Chef Fulya Sivritaş stated that they wanted to make Alaçatı the capital of Aegean gourmet tourism, and "Gambilya (yellow split pea)", "Girit kabağı (Cretan Squash)", “Lavender Crème Brûlée", "Bass Casserole, "Cuttlefish Fish with Tahini Sauce" were among the dishes stood out. Sivritaş said, "We have one of the richest cuisines in the world. We have variety of dishes. We need to promote this cuisine with best presentation techniques. It should be pleasing to the eye and stomach. This would be an added value for us".
