GAU gathered the Grand Prix Awards

Girne American University (GAU) Gastronomy and Culinary Arts Department, has collected all the prizes in the TRNC Gastronomic cuisine Contest held at the Lefke European University.

GAU Culinary Arts and Gastronomy department students, who ranked first in general classification by winning the Grand Prix awards, has shared their joy with their cooking instructors and faculty members.

The students, who were very well prepared for the competition, expressed that they all forgot the difficulties they had faced with the success after the busy days.

Head of the GAU Gastronomy Department Assist. Assoc. Dr. Hüseyin Bozdağlar has stated that: “This period was an extremely important milestone for us in order to test our own quality and find out how to raise this level.”

Hüseyin Bozdağlar who informed that very assertive teams from other universities have also participated in the competition, stated that: “We have achieved this success by believing in and engaging with our students.”

Bozdağlar who expressed that they have left ofther universities behind by taking the highest points from 3 seperate classifications, stated that: “Our students were the outright winner with the discipline and creativity they showed in the competition. Ali Özçil and Mustafa Şah have done a very job in conveying their knowladge to the students.”

GAU Tourism and Hospitality Vocational School Director Assist. Assoc. İsmet Esenyel has stated that: “I believe that GAU Gastronomy Department’s success will continue to increase because we have  established the largest and best-equipped kitchen applications among the TRNC universities after a long preparation process,” and expressed that students have gained their experience in Le Chateau Lambousa Hotel.

A new process is started

Esenyel: “Culinary Arts and Gastronomy education needs to be supported by persons with high sectoral experience and equipped infrastructure, we have started to create this process.”

Esenyel who underlined that the official opening of practical cuisine with Paul Bocuse Institute expertise was realized 2 months ago after a period of 16 months, stated that: “Our relations with Paul Bocuse will continue to grow at both Kyrenia and our other campuses. Adaptatin process and curriculum preparation are not easy, but we are trying to find and offer the best.”

Esenyel expressed that their objectives are to train the new generation of cooks with the lecturers from practical gastronomy school of Istanbul and Paul Bocuse, stated that: “Currently, our local faculty lecturers are the best on the island and we will work hard to achieve our goals with the people coming to join us from France PBI join us.”

Esenyel who emphasized that they are still at the beginning of this process, expressed that: “We will try to publicize new tastes and menus with Cyprus`s local cuisine, natural vegetables, herbs, meat, fish, and hellumi. Tourists who will come to this country will return with the taste of Cyprus’s gastronomy kitchen.”