Discussion on gastronomy and culinary arts

Cyprus International University (CIU) School of Tourism and Hotel Management, Gastronomy and Culinary Arts Department organizes an event titled “Discussion on Gastronomy and Culinary Arts - Sourdough Breads” on Monday, 7th December.

The event being organized aims to inform the students about the fermentation process of sourdough breads, while raising awareness in relation to this bready type with Expert Chef Hakan Doğan taking the floor for discussions, who won the best book award with his book “Sourdough Bread” in the bread category at the “The Gourmand World Cookbook Awards”, which has an important place in the field of cookbooks.

School of Tourism and Hotel Management Director, Assoc. Prof. Dr. Orhan Uludağ stated that general information in relation to breads will be given to the students in the event to be organized, and went on to say, "We want to encourage our students to understand the fermentation process of sourdough breads, and utilizing the information they receive here, to make sourdough bread in their own kitchen, and to use sourdough in the food industry."

Born in 1974 in Bitlis, Hakan Doğan is the owner of family bakery businesses. Doğan, who has given seminars on bread in many vocational high schools and universities, since 2014 has conducted research on sourdough in Italy, Latvia, Cyprus, Russia, Poland, France, Germany and Belgium.

While his articles, interviews and evaluations on bread, chocolate and cake are published in different national magazines, Hakan Doğan also provides consultancy services for national journals.