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| CookSmart |
| May 25, 2008 - 22:40:00 |
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A private workshop called COOK SMART was organized in Koblenz, Germany, for European Marriott chefs. Here we both had the opportunity to meet with Marriott chefs and we were informed on world gastronomy trends. Silvia’s acquaintance about Italian cuisine was truly important; the things she mentioned about the quality differences between balsamic and extra-virgin olive oils were especially interesting. Peter Sahaff; one of the most important chefs in Germany, presented the latest pastry trends to us. I particularly enjoyed the clues about meal and wine harmony, which is one of the crucial issues for chefs, and monocular gastronomy; most popular cuisine trend of the recent years attracted the attention of all participating chefs but the arguments were still continuing; monocular or natural? For images http://www.eyupsevinc.com/lezzetseyehatlari.php?i=43
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| Views : 632 , Comments : 0 | Show |
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| Barbecue. . . |
| May 25, 2008 - 22:20:35 |
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Barbecue Fun with Weber.
With Central European Weber Grill Academy’s head cook Swen Glaeser, we shared barbecue cooking techniques and our special recipes, at the Electrolux Studio Cookery School. I hereby share with you the remarkable points and a recipe;
1- Do not use kerosene or alcohol to set a fire in the barbecue. Nobody likes the smell of petroleum remainders, which pervade the foods while cooking, and they are harmful to our health. Instead you can light it more easily with a specially-made barbeque lighter and this will also be cleaner.
2- Learn direct and indirect cooking techniques. Direct fire (when the coals are right under the baked product) is better for relatively small, soft meals, which will be baked in less than 25 minutes baking time. Indirect baking (when the coals are beside the baked product) is recommended for bigger, thicker and fatty foods, which will be baked in more than 25 minutes baking time.
3- Keep the cover of the barbecue closed, so that the grill will stay hot enough, cooking time is shortened and the foods do not dry out. Besides, it prevents the odour of the fat and moisture from the foods from evaporating , plus it prevents flare-ups by reducing the amount of oxygen in the barbecue.
4- Above all, you must not move the food too often. If you do this, the taste and moisture of the meat will run off the grill. A single turn is ideal for meat.
Petite Lahmacun (thin Turkish pizza) on the Barbecue
For dough:
750 gr. Flour
350 gr. Warm water
1 dessert spoon of sugar
1 dessert spoon of salt
2 tablespoon of olive oil
2/3 cubes moist yeast
Mix all the materials. Knead the dough it must be soft – like an earlobe - then leave to rest.
For ingredients:
500 gr. Mince
1 medium sized onion
3-4 tomatoes
Parsley
Salt, black pepper, chilli pepper and other spices
Chop up the onions, tomatoes and parsley thinly and mix up with the mince. Season the mixture with spices according to your palate. Take a walnut sized pinch from the dough and spread it with the help of a roller. Disperse the ingredients all over it. Perfuse a pinch of flour to the previously heated barbecue stone and place the lahmacun on it.
Bake for 6-7 minutes.
You can also prepare chicken quesadillas, New York strip-steak, crack wheat stuffed green pepper with lemon-chutney sauce, myrti-lemon crème brulée and anise-flavored Inegol meatballs. For different recipes and barbecue training; www.electroluxstudio.com
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| Views : 453 , Comments : 1 | Show |
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| April 23 |
| May 16, 2008 - 18:27:59 |
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| 23rd of April was much more fun this year. I gave cooking lessons to 3-9 aged children of the Istanbul Marriott Hotel Asia stuff. It was very amusing to cook with 50 kids. Especially Dorukhans contribution was great! For other images visit http://www.eyupsevinc.com/fotoalbum.php?i=44 |
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| Views : 648 , Comments : 0 | Show |
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| Maltepe University |
| May 16, 2008 - 18:26:52 |
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| On the 2nd of April 2008, we made a presentation entitled “Careers in the Gastronomy Sector” on 2 Career Days, organized at Maltepe University, that were attended by 300 students. We encountered diverse questions about tourism and gastronomy. We would like to thank Ms. Elif SUNGUR for preparing this presentation, which is one of the best examples of University-Sector cooperation. |
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| Views : 589 , Comments : 0 | Show |
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| Gastronomy Summit |
| April 27, 2008 - 00:50:54 |
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We met with gastronomy lovers for a dinner where gourmets, academicians, cuisine chefs, F&B’s, gastronomy columnists, food stylists and restaurant managers gathered. In the light of different comments on Food Culture in Turkey, we discussed what could be done to discover common denominators. As a result of this first meeting we have decided to meet every month.
Participators of the meeting; Dilistan Shipmann from Yeditepe University, David Shipmann From Yeditepe University, Gül Küçükaltan from Haliç University, Semih Özkan from Yeditepe University, Adnan Şahin from Anatolian Folk Cuisine Club; Cuisine Chefs Rudolf Van Nunen from Çırağan Palace Kempinski, Maxmillian Thomae from Moevenpick Hotel İstanbul; Yıldırım Serim the Director of Bta Catering-Tav Kitchens, Adnan Öztürk from Dedeman Hotels, Mehmet Yalçınkaya from Wow Hotels İStanbul, Mehmet Kaya from Radisson Sas Bosphorus, Eyüp Kemal Sevinç from İstanbul Marriott Hotel Asia, Sous-Chef İsmat Saz from İstanbul Marriott Hotel Asia, Engin Arslan from Leea Brasiera Restaurant; gourmet columnist Gökçen Adar, cooking programme hostess Elif Korkmazel; Fethi Sayıcı the Manager of Eresin Hotels F&B; cooking columnist and adviser Zeyno Gürses, Editor in Chief Esra Öz fromSofra magazine, Maria Ekmekçioğlu from Maria’s Garden Restaurant, Haşmet Türközü, Zeki Saygı from Malatya Sofrası, Osman Sekban Ceylan from Koza Foods, Editor in Chief Gökmen SÖZEN from FoodinLife.com and students from Yeditepe University Department of Gastronomy.
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| London |
| April 26, 2008 - 20:29:45 |
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London Book Fair
The annual fair will presented Turkish traditional cook book from Sahrap Soysal this year, Ayça İlkel and Ceyda Baza also contributed to t-at the April 12 – 16 2008 book fair held at Earls Court. Gourmand gives awards every year to cookery books – this year there were entries from 80 countries.
Live cooking was performed by 16 famous chefs from 14 countries. Pilaf, veal stew, tarhana soup, cracked wheat balls, salads, pomegranates and wheat salads, hibes, haytalya, rakı ice cream and rose cream were very much appreciated. Photos: http://www.eyupsevinc.com/lezzetseyehatlari.php?i=42
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| Views : 582 , Comments : 1 | Show |
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| Yusuf Yaran and Hasan H Erdem |
| April 26, 2008 - 20:18:05 |
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| Representing our country all the way from the Philippines, the best pastry chef Yusuf Yaran and the artistic chef Hasan H Erdem from Bodrum gave talks on the past and present Turkish desserts and new trends in world cuisine. |
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| Views : 619 , Comments : 0 | Show |
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| Miss Turkey in the kitchen |
| April 26, 2008 - 20:17:19 |
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| Channel 1 hosted the “Miss Turkey” pageant this year and the culinary talents of the contestants were tested in the kitchens of the Marriott. – fried chicken and sushi were prepared successfully by Miss Turkey – high marks from me… |
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| Views : 675 , Comments : 0 | Show |
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| Toronto Holiday |
| April 26, 2008 - 20:16:04 |
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| This year we had our first holiday in Toronto as guests of Filiz’s brother. We had to see Niagara Falls of course – it was great. Ice wine was one of the treats we were offered http://www.pellericewine.com and Tim Horton’s coffee left us wanting more. Hopefully they will open a Tim Horton’s here too, in the near future. The city has a China Town as any large city does. It’s possible to see some of the most interesting ingredients here - see photos http://www.eyupsevinc.com/lezzetseyehatlari.php?i=40 |
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| A visit with Sahrap Soysal |
| March 21, 2008 - 00:26:10 |
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| Sahrao Soysal won an award for her cookery book at the London Book Fare this year (April 12 – 16). We met at the Marriott and spent the evening talking about different foods. Let me share the menu with you on our website. . . . |
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| Channel 1 right on target |
| March 02, 2008 - 21:09:17 |
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| A new food program. “ Tam Kivaminda”. started on March 8 hosted by Dolunay Soysert and will be shown on Saturdays 12:00 to 13:00. recipes from around the world and many guests will be a part of the show. |
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| Views : 780 , Comments : 1 | Show |
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| Culture and Tourism minister Ertuğrul GÜNAY at the Marriott . . |
| February 07, 2008 - 22:08:22 |
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| Culture and Tourism minister Ertuğrul GÜNAY was at the Marriott for a special lunch that included cherry, celery in olive oil and beet baklava which went over very well |
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| Views : 744 , Comments : 0 | Show |
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| Let’s meet at the Electrolux Studio Culinary School |
| February 02, 2008 - 22:39:12 |
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A new term has begun at the Kalamış Electrolux Studio culinary school ınteresting preparation and recipes are part of the Turkish and world cuisine recipes that taught there, Özgür Özkan, Esat Özata, Rafet İnce, Fevzi Ünlü, Mustafa Güler, İsmet Saz ve Zeynep Ada and I observed classes www.electroluxstudio.com
Kalamış Fener Cad. Kılıç Sokak No:18/A Fenerbahçe - İSTANBUL / TÜRKİYE
Tel: (0216) 541 43 02
Fax: (0216) 541 44 95
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| Views : 921 , Comments : 1 | Show |
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| Azeri dishes on Channel 7 |
| February 02, 2008 - 22:26:29 |
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Azeri dishes were the topic on Channel 7’s food program; Here is an example:
Azerbaijan Pilaf
Ingredients
2 glasses of rice (cleaned and washed)
4 glasses or water or stock
200 gr. Margarine
150 gr. apricots
100 gr. almonds
100 gr. currants
1 bunch of dill
2 two chopped cooking onions
Salt
Melt the margarine and soften the onions
Add the rice and stir on medium heat 10 minutes
Add the boiling water or stock
Add all other ingredients except the dill
Cook 10 minutes and allow to rest.
Turn out on a platter – put it back in the pot and stir in the dill before serving
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| Happy New Year |
| January 02, 2008 - 11:06:42 |
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We wish everyone a happy and profitable new year – filled wıth peace, love and tolerance
May all you wishes come true in 2008 |
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| Views : 838 , Comments : 0 | Show |
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| You will be wishing for more |
| October 12, 2007 - 15:32:43 |
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A new food program is on Channel 7 called Tadı Damağınızda Kalsın. Great recipes, celebrities and presenter Esra Özmen will be a part of the program.
Unique methods and lots of tips will be shown. Guests will be invited to perform during the show – every weekday on Channel 7
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| Views : 603 , Comments : 0 | Show |
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| İstanbul Food Festival |
| June 17, 2007 - 11:15:34 |
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| The 5th annual Istanbul Food Festival will be held at the Istanbul Marriott Hotel Asia Hotel, in support of the Alzheimer Foundation, organized the Kemer Golf ve County Club. Dishes served will include fish and eggplant specialties. Don’t miss it! |
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| Views : 484 , Comments : 0 | Show |
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| Turkish Cuisine for Turkish Tourism |
| February 20, 2007 - 11:10:43 |
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As the title suggests this article is written to encourage tourism through traditional Turkish food. Eating is a necessary activity but it can also be a pleasant and sensuous thing as well.. Indeed the preparation and serving of food has become an art. A baby has the instinct to eat as soon as it is born. Its tastes develop as it grows and slowly the palate is developed. This art of preparing food is an important factor in the tourism sector.
Together with Chinese and French cuisine, Turkish cuisine has become known as one of the world’s most delicious cuisines. We hear this often but now is the time to show other nationalities just exactly what makes Turkish cuisine so special.
In many regions of the world Turkish food is still unknown. When tourists come to our land they really have no ideas what to expect sometimes. Why shouldn’t Turkey be a destination for gourmands and gourmets? Why are gastronomic restaurants in New York, London, Berlin and Paris so famous? Why not Turkish restaurants? We can influence the world by our cuisine. We must present our food in all possible ways – fairs, competitions and through the media. For example – many years ago French chefs left Paris and began to open restaurants in different countries. Today these restaurants are famous world over and French cuisine is well-known.
At the Malta international food competitions chefs represent both their own countries and their restaurants. To promote more tourism Turkey has a Kitchen Professionals Society and a Turkish culinary team has taken part in international competitions since 1996. This is one of the reasons why Turkish food has become so well-known. By continuing to present this wonderful cuisine at competitions and throughout the world, we can attract many tourists who will in turn attract others to the wonderful dining experiences they have enjoyed.
I wish you a delicious day.
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