IC Hotels Santai Family Resort Senior Chef Veli Ekinci provided practical training to students of the Gastronomy and Culinary Arts Department at Ağrı İbrahim Çeçen University. During the training conducted at the Gastronomy and Culinary Arts Application Laboratory, Chef Ekinci shared a wide range of knowledge and experiences, from fish cleaning techniques to meat cooking methods.

Senior Chef Veli Ekinci from IC Hotels Santai Family Resort met with students at the İbrahim Çeçen Foundation Gastronomy and Culinary Arts Application Laboratory, serving as a source of inspiration for future chefs. In the practical class attended by students of the Gastronomy and Culinary Arts Department at Ağrı İbrahim Çeçen University, Chef Veli Ekinci addressed important points in the art of gastronomy.

Sharing the intricacies of fish cooking from fish opening and cleaning to saucing techniques, Senior Chef Veli Ekinci also provided significant tips on chicken and meat cooking techniques. The training also covered topics such as plate decoration, side dish compatibility, plate selection, and meat cleaning techniques.

Gastronomy and Culinary Arts Application Laboratory Bringing Theory and Practice Together

During the event, students had the opportunity to receive practical training under the guidance of expert Senior Chef, enhancing their skills in the art of gastronomy. Chef Veli Ekinci’s sharing of his experience and knowledge provided an inspiring experience for the future chef candidates.

Established last year at Ağrı İbrahim Çeçen University with the contributions of İbrahim Çeçen Foundation, the Gastronomy and Culinary Arts Application Laboratory offers students the opportunity to put their theoretical knowledge into practice. The Laboratory, where young individuals aspiring for a career in gastronomy receive education from experienced chefs, is equipped with modern kitchen infrastructure, allowing students to gain industry experience.