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Vegan Mexican Night with Bi Nevi Deli
Chef Buğra Adanır from Bi Nevi Deli and Coordinator Chef Melike Kızıltan invite you to experience the most beloved flavors of Mexican cuisine!
In the Vegan Mexican Night workshop, we reinterpret the iconic tastes of Mexican street culture with plant-based cooking techniques. Participants will experience firsthand how to use the texture of vegetables and the balance of spices correctly, crispy dough techniques, and balanced sauce pairings under the guidance of our chefs.
October 30, Friday
19:00 - 22:00
Fee
6.000,00₺
Location
Culinary Classroom
WHAT DO WE DO?
• Vegan Quesadillas
• Vegan Cauliflower Tacos
• Churros with spicy chocolate sauce
Services Offered in Workshops;
• 2 drinks and 2 water servings
• Digital recipe and personalized certificate
Special Notes for the Event
• The workshop is intended for participants aged 18 and over.
• Tickets are for one person only, and only one person can work at each station.
• Our programs take place with a minimum of 6 participants.
• No refunds or changes are allowed for tickets.
• We kindly ask you to bring a container to take your leftovers home.
Training Rules
- • The minimum age limit for all trainings is 18.
- • Our students are required to wear student uniforms provided by USLA for all cooking classes outside of classroom lessons.
- • It is mandatory to bring the equipment provided by USLA for use during the lessons.
- • Both female and male students are prohibited from wearing earrings – piercings, watches, bracelets, and rings. Our students are required to enter classes with trimmed nails, no nail polish, and no makeup. Students with long hair must tie their hair back. Male students are prohibited from having mustaches and beards during the training period. They must attend classes clean-shaven.
- • USLA reserves the right to make possible changes to the lessons and add extra lesson days during the training period. Changes in lesson dates and trip information will be communicated by Student Affairs.
- • USLA plans to organize industry trips on Fridays during the training period. Participation in field trips is not mandatory, but it is recommended. Date notifications will be made by student affairs.
- • The instructor has the right to refuse to accept students who do not comply with the rules.
- • Students must be at school 1 [one] hour before the lesson starts and prepare for the upcoming lesson.
- • Students are responsible for arriving on time according to the assigned weekly tasks, and after completing their duties, they must be ready at their workstations before the lesson starts.
- • Late students will not be admitted to class until the first break, and this will be counted as half a day's absence.
- • The practical lesson flow continues after the theoretical and practical explanation by the lesson chef in the kitchen, where students move to their stations and prepare their recipes as demonstrated.
- • At the end of the lesson, cleaning and washing the gastronomes is the student's responsibility, and the classroom must be left clean.
- • For students who complete the first term training registered in the internship program, the internship location is determined by USLA based on the students' opinions. It is mandatory to intern at the designated location, and no changes to the internship location are allowed. The average grade the student achieves during their training period is one of the determining factors for the internship location.
- • Industry trips will be organized during the program. Personal meals/drinks during industry trips are the responsibility of the student.
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