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News From IstCI
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- A second training kitchen for the Chefschool opened in Kadir Has University Campus, April 2012
- In the second year of its collaboration with Chefschool, Kadir Has University offers 20% tuition grants to eligible participants of the Applied Professional Culinary Arts Ceritificate Program, March 2012
- Two new professional programs were added: an advanced certificate program for professional cooks (ProSchool) and a certificate program in restaurant management and administration (AdminSchool), April 2011
- ChefSchool weekend program opened in the new kitchens of Kadir Has University Campus on the Golden Horn, April 2011
- We started offering our monthly special dinner “Tasting Menus” with wine-pairing, March 2011
- With the collaboration of Kadir Has University, the construction of our new kitchens started on the Golden Horn Campus, January 2011
- Daily dinner service started at Enstitü Restaurant, November 2010
Special Events
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- As a keynote speaker in the “Food Safety and Hygiene Conference” in Beirut; Hande Bozdogan delivered a talk titled “Latest Trends in Mediterranean Cuisine”, March 2012
- With the support of Nevin Halıcı, Enstitü Restaurant hosted the series “Evolution of Turkish Cuisine”, March 2012
- Special banquet of the Consulate General of Venezuela featured guest chef Johnny Alberto Chirinos Molero, December 2011
- We hosted Florence Fabricant, the food editor of New York Times, July 2010
- Spice Bazaar tour with Martha Stewart, June 2010
- Turkish cuisine demo for Bon Apetit in New York, May 2010
- Turkish cuisine demo for the National Restaurant Association Fair held in Chicago International Culinary Theater, May 2010
- Featuring 130 recipes from 30 top chefs and food writers of Istanbul, the book Istanbul Cuisine Contemporaine edited by Hande Bozdoğan and Lale Apa received the “Jury Special Prize” of the prestigious “2010 Gourmand World Cookbook Awards”, March 2010
- We hosted Gillian Duffy, the food editor of New York Magazine, February 2012
- Food demo in the “Turkish Cuisine Week” in Gent, Belgium, November 2009
- Turkish cuisine demo the Institute of Culinary Education (ICE) in New York, October 2009
- Turkish cuisine demo for the “Year of Turkey” festivities in Memphis, USA, 2008
Seminars and Guest Chefs
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- Ana Sortun, the chef of “Oleana” which is listed among the top ten restaurants of Boston, held a Lebanese cuisine demo in Istanbul Culinary Institute, March 2012
- Pastry Course, Vicky Wells, faculty chef of Institute of Culinary Education in New York, March 2012
- Uğur Alparslan, Chef of Laledan Restaurant, with the collaboration of Çırağan Place Kempinski, March 2012
- Norwegian Seafood seminar, Jostein Medhus, the chef-director of Norway Culinary Academy, December 2011
- Norwegian Seafood seminar, Chef Danièl Rougè Madsen, May 2011
- Raw Food seminar “Cooking Brawo”, Miyase Bülbül, November 2010
- Norwegian Seafood seminar, Chef Roy Magne Berglund, May 2010
- Talk on Turkish cuisine and Thai kitchen in Bangkok Culinary School, May 2010
- Marianne Yerasimos seminar series on “Culinary Culture in the Travelogues of Evliya Celebi”, November-December 2009
- Seminar on Lebanese Cuisine by Anissa Helou, internationally reknown food writer and researcher, March 2009
- Workshop for ChefSchool students conducted by Olivier Chaleil, the French Chef of Çırağan Kempinski, 2009
- Joint demos on Turkish and Vietnamese Cuisines by Hande Bozdogan and Bobby Chin, 2009
- Intensive one-week training seminar for professional chefs by Alain Ducasse Formation, September 2008
- Bread-baking seminar by Karen Bornhart from the French Culinary Institute(FCI) in New York, November 2007
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