Female chefs of Izmir Economics bring local tastes together with international tastes in Alaçatı. Seçil Moler and Ece Fenerci, both graduates of IUE Department of Culinary Arts and Management, present their customers an exquisite Aegean Cuisine enriched with their education. Moler and Fenerci prepare Greek-Turkish exchange dishes such as “Sea bass with Okra”, “Calamari on Tahini”, “Liver”, “Lavender Rice Pudding”, and “Tandoori Octopus” and serve at Langaza Restaurant.
Chef Seçil Moler, who graduated in 2014 as a top student from IUE Department of Culinary Arts and Management, stated that they ran the restaurant as two female chefs. She said, “When our guests see that the kitchen is run by two female chefs they get very surprised and happy at the same time. International standard level of education we received at IUE Department of Culinary Arts and Management allow us to come up with new dishes with local tastes. We especially offer our guests tastes from Crete cuisine and other Greek-Turkish exchange dishes. We combine different world cuisines such as Italian, French with our local tastes.”
Moler said that they used local produces, and they shopped for the ingredients in person from the local markets.
‘Feminine Restaurant’
Chef Ece Fenerci reported that their aim was to establish a feminine restaurant and they accomplished it. Fenerci said that their customers liked the idea of having two female chefs, and their dishes were admired greatly.
