Japanese Cuisine Nuances Will Be Taught
The International Service and Flavor Academy (USLA) announced that it will launch Turkey's first Japanese Culinary Arts Program with the participation of Japan's Istanbul Consul General Kasahara Kenichi. The program aims to raise awareness about the known and yet-to-be-discovered aspects of Japanese cuisine, which was registered as UNESCO Intangible Cultural Heritage in 2013 and is also referred to as 'Washoku'. The training focuses on helping chefs become well-acquainted with the products they produce, mastering fundamental concepts, materials, and techniques, elevating their creativity to a higher level, and accurately conveying the essence of the cuisine to their students. The program will start in the winter training period of 2024.
How Will We Satisfy Our Hunger in the Future?
Recently, a seminar titled 'Sustainability, the Future of Food and Gastronomy' took place at Altınbaş University Gastronomy and Culinary Arts Department. With the climate crisis and rapidly growing population in mind, it was emphasized that sustainability will become even more important in the future, and measures that can be taken in this context were also on the agenda.
New Place Opened
Michelin-starred Arkestra's chef Cenk Debensason opened his new project Ritmo. The venue is located in the foyer of Arkestra. Its menu will feature unique bistro dishes consisting of shareable plates. Ritmo will serve every day from 18:00, except Sundays. With colorful carpets, red velvet curtains, and mirrored ceilings, this new venue seems likely to make quite a name for itself with its ambiance.
Source: Hürriyet