Amateur Courses

3 hour workshops are taught by one of the Institute’s professional chef faculty members troughout the year.

No refunds are granted for cancellation request. Participant’s existing right will be carried over to a different class.

After you decide which workshop you would like to attend, please call at 0212 251 2215 or you can fill the application form.

We will be calling you soon about payment details…

Italian Cuisine – Guest Chef Selim Karaca April 27th, 2013 Saturday 13.00-16.00

Caprese with basil pesto sauce
Seafood risotto
Roasted beef, baked potatoes with sage
Tiramisu

120 TL

Istanbul Foods – Enstitü Restaurant Sous Chef Ozan Çiçek April 30th, 2013 Tuesday 19.00-22.00

Istanbul-style rice pilaf
Topik – a traditional meze made from chickpeas, onion and spices
Purslane salad with tarator sauce
Lamb kebab with yoghurt
Lalanga – fried small pancakes soaked in syrup

120 TL

4-Day Istanbul-Rum Foods Program May 11, 18, 25th, Jun 1st 2013 11:00-14:00

Arnavutköy Neşemore Greek Tavern… Rumeli Meyhanesi… Prokopi Pera…
Bosforos Pastry Shop from Naksos Island …

Istanbul’s Greek cuisine and its legendary representatives

Meri Çevik Simyonidis’ widely-acclaimed book entitled Istanbulum Tadım-Tuzum, Hayatım showed the huge impact the above historical venues and many other restaurants, bars, pastry shops and bakeries owned and run by Turkish Greeks had on the food culture and entertainment life of Istanbul. Our four-day Istanbul Greek dishes workshop for amateurs will bring the chefs of these legendary names under one roof. Participants will get the chance to cook the renowned dishes of the chefs and listen to their anecdotes.
The fee for 4 days is 1000 TL.

May 11th, 2013 Saturday 11.00-14.00
Chef-owner of Prokopi Pera, Mr Alex Karakulakyan

Chickpea meze with onion and spices
Mashed fish roe
Stuffed mussels

May 18th, 2013 Saturday 11.00-14.00
Chef Anastasia Klimantaki, Rumeli Meyhanesi (a branch of Gurmelit Pera, Beyoğlu)

Octopus cooked in olive oil with onions, tomatoes and peppers
Beef Stifado
Saganaki with honey

May 25th, 2013 Saturday 11.00-14.00
Chef-owner of Bosforos Pastry Shop in Naksos Island, Mr Vasilis Klimantakis

Galaktobureko
Kavala cookies
Almond paste

June 1st, 2013 Saturday 11.00-14.00
Ms Eleni Mayıs, chef-partner of Arnavutköy Neşemore Greek Tavern

Rice-stuffed vine leaves cooked in olive oil
Pastrami and cheese phyllo
Shrimps in casserole

Lebanese Cuisine – Guest Chef Laçin Behlil May 14th, 2013 Tuesday 19.00-22.00

Baba Ghanouj (Roasted eggplants with garlic and tahini)
Fattoush (Toasted bread salad)
Roasted red pepper hummus
Kibbeh bil-saneeya (Baked kibbeh)

120 TL

Cooking Meat – Istanbul Culinary Institute Chef Instructor Bura Özgül May 20th, 2013 Monday 19.00-22.00

Salt-cured chicken breast, asparagus and oyster mushrooms with balsamic sauce
Beef entrecote with teriyaki sauce, glazed root vegetables
Marinated lamb cutlet
Beef medallions

130 TL

Italian Cuisine – Guest Chef Necdet Tunca May 22nd, 2013 Wednesday 19.00-22.00

Melanzane alla parmigiana (Baked eggplants with mozzarella and tomato sauce)
Fusilli pesto genovese
Breaded veal chops, rocket and cherry tomatoes salad
Tiramisu

130 TL

Traditional Turkish Cuisine – Istanbul Culinary Institute Chef Instructor Bura Özgül May 27th, 2013 Monday 19.00-22.00

Spinach and yoghurt soup
Lamb stew with garlic, rice pilaf with currants and pine nuts
Green salad with artichokes
Watermelon rind dessert

120 TL