Instructors and graduates of Izmir University of Economics (IUE) Department of Culinary Arts and Management joined hands in business world to present successful examples of international cuisine. Instructor Chef Melodi Sezener of IUE Department of Culinary Arts and Management, and IUE graduates young chefs Mehmet Can Altunay and Onur Can Bulat, serve the best examples of both local and world cuisine to the guests at Lavanta Restaurant in Alaçatı.
An intern student Tuna Özçınar also learns the specifics of the profession along with them. So the instructor, the newly graduated chefs and an intern unite to serve Alaçatı the best flavours they learned at IUE. Chef Melodi Sezener, who stated that she worked with a team who had good command of technical knowledge, said, “We serve as a very good team. We started to work with our students as soon as they graduated. Everyone works professionally at the kitchen. They have outstanding technical knowledge, so I experience being a chef with pleasure. We work in harmony and collaboration.”
The young chefs Mehmet Can Altunay and Onur Can Bulat reported that they served examples of international cuisine at Lavanta Restaurant. They combined best examples of both local and world cuisine with Chef Sezener, and let their guests have unforgettable moments. Altunay said, “We are trying to make authentic dishes. We use seasonal fruits and vegetables. We combine examples of local cuisine and world cuisine together. We offer new and different flavours. We also offer local dishes as well.”
IUE Chef Onur Can Bulat, who indicated that working with Chef Sezener was a huge advantage for them, said that they allowed 7 years for themselves to gain experience and knowledge, and they planned to open up a two starred restaurant at the end of that period. He also indicated that they would continue to work as partners. Bulat said, “Mehmet Can Altunay and I studied together and became a very good team. When we entered business life we realized we received valuable information throughout our education. We now use these in practice. We are getting better every day, and we plan to open a restaurant led by two chefs.”
