Özyeğin University, Çekmeköy Campus Nişantepe District, Orman Street, 34794 Çekmeköy - İSTANBUL
Phone : +90 (216) 564 90 00
Fax : +90 (216) 564 99 99
E-mail: info@ozyegin.edu.tr
Le Cordon Bleu Öğrencileri Fransa Sarayı’nda
Muriel Domenach, French Consul General, gave a duck-meat-themed dinner in the French Palace in Istanbul on December 15, Monday evening with the special tasting menu of Gilles Company, Le Cordon Bleu Master Chef at Özyeğin University.
Organized to introduce duck meat to the Turkish market and Turkish connoisseurs, the dinner featured Hüsnü Özyeğin, Chairman of the Özyeğin University Board of Trustees, his wife Ayşen Özyeğin, and Özyeğin University Rector Prof. Esra Gençtürk, as well as the leaders of the academia and the business world, renowned chefs, and famous figures of the gastronomy world and the media.
Gilles Company, Teaching Chef at Le Cordon Bleu, one of the most prestigious culinary schools of the world which is now also available under the roof of Özyeğin University, took guests on an exciting culinary discovery of local cooking techniques and prepared a savory synthesis of the Turkish and French cuisines with his special recipe “Duck Meat Balls with Tahini and Molasses Sauce”. The recipe was one of the highlights of the night’s special menu, delightfully bringing traditional French ingredients together with local cooking techniques.
The night’s special menu was prepared by Özyeğin University Undergraduate Gastronomy and Culinary Arts Program, Özyeğin University Undergraduate Hotel Management Program and Le Cordon Bleu Certificate Program students under the leadership of French Chef Gilles Company.
“I would like to congratulate French Consul General Muriel Domenach on her taking the lead to introduce duck meat, one of the signature tastes of the French Cuisine, to the Turkish Cuisine and to start the duck trade between the two countries,” remarked Prof. Esra Gençtürk, Özyeğin University Rector, during her speech. “As an entrepreneurial university, I truly believe that this event will pave the way for new ventures both for duck importation and duck breeding in Turkey. I am happy to be here, contributing to this special dinner with our Le Cordon Bleu chef and students. I would like also highlight that tonight’s dinner provided our students with a remarkable sectoral experience and served as a great opportunity for putting the techniques they attained into practice together with their French chef on a special event such as this.
About Le Cordon Bleu
Le Cordon Bleu was established as a culinary school in Paris in 1895 by Marthe Distel, journalist and publisher of the “La Cuisinière Cordon Bleu” magazine. From this point on, the international reputation of Le Cordon Bleu has spread rapidly.Today, Le Cordon Bleu has a presence in more than 20 countries with more than 40 international schools, offering training to 20,000 students. Le Cordon Bleu students are taught by either Master Chefs that come from Michelin-starred restaurants or the winners of prestigious competitions, holding titles such as Meilleur Ouvrier de France. The distinguished chefs of Le Cordon Bleu pass on their knowledge of classic French cuisine and modern international culinary techniques to students.
Özyeğin University-Le Cordon Bleu Cooperation
Özyeğin University launched its Undergraduate Gastronomy and Culinary Arts Program in July 2012. In celebration of its new academic program, OzU also signed a cooperative agreement with Le Cordon Bleu, the world’s most prestigious culinary institution, in a quest to offer the best culinary education to its students by the most talented chefs of the world. OzU alsoWithin the scope of the cooperation between Özyeğin University and Le Cordon Bleu the “culinary arts” courses of the Undergraduate Gastronomy and Culinary Arts Program and the Undergraduate Hotel Management Program are delivered by the master chefs of Le Cordon Bleu. Since January 2013, just like in more than 20 countries, there are also Le Cordon Bleu Certificate Programs for those who aspire to sharpen their skills in culinary arts and “crown” their achievements with an internationally acclaimed certificate; or those who seek to change their careers, albeit being a university student.
Chef Gilles Company
Chef Gilles began working in a professional kitchen at the age of 16 years whilst studying in his home town of Dijon, the gastronomic capital of Burgundy, France, where he graduated with a Masters in Haute Cuisine.During his time working in England Chef Gilles occupied the position of Executive Head Chef in the famous “French Horn Hotel” in Sonning-on-Thames, Royal County of Berkshire. During his time here Chef Gilles had the privilege of cooking for Princess Diana, Baroness Thatcher and many other celebrities.
Chef Gilles has gained international attention after winning accolades such as ‘The Most Excellent Restaurant' from Conde Nast Johanssens in 2004, ‘Best Restaurant Near London’ by Michael Winner - food critic for The Times, obtaining the title of ‘Chef of the Year 2006’ after winning the national competition organised by Pride of Britain deluxe hotel. Most recently, in November 2011, the “French Horn Hotel” was classified within the best 100 restaurants in Great Britain by the Harden's guide in conjunction with The Times Magazine.