The Department of Gastronomy and Culinary Arts, in the School of Tourism and Hotel Management, at Cyprus International University (CIU) organized an event to bring students together with sector representatives and to contribute to their academic and personal development.
Sedat Demir, Grand Pasha Kyrenia Hotel Executive Chef, who spoke at the event, told students the secrets of being a good cook.
Demir stated that the most important feature of the hotels that are in the heart of the tourism and similar sectoral institutions is the kitchen. The kitchen is a non-stop working and producing place, he said.
Sedat Demir mentioned that cookery is a profession that requires labour, time, experience and respect. At the same time students should believe in themselves to be able to have a place in this sector.
Demir stated that a quality dish is based on the appearance, smell and taste. “If these three features are combined correctly, the quality of the materials used will satisfy the palate's tastes”, he said.
Sedat Demir gave information to the students about his career. He stated that he has had his own techniques that come from experience. He frequently applied these special techniques in his own recipes and said that one of them was cooking in water.
Chef Sedat Demir stated that Cypriot food is very important. Cyprus can be transformed into a natural and ecological tourism center by using this feature of Cyprus correctly. Demir said, “We are trying to keep these flavors alive. As cooks, we need to be supporters of these activities.”