Within the scope of the non-formal education program run between the Eastern Mediterranean University (EMU) and Atatürk Vocational High School, the Food Production Technology Department organized a ‘Porcini Risotto’ workshop. During the applied workshop, participants were taught both basic and advanced level culinary techniques.
The said workshop was led by EMU Department of Gastronomy and Culinary Arts academic staff member Kardelen Üntaç and, EMU Department of Tourism Management graduate and Atatürk Vocational High School Tourism Teacher Ahmet Varoğlu. Participants were guided on how to achieve the ideal risotto consistency, use stock correctly, and highlight the flavour of porcini mushrooms in a balanced way.
At the end of the event, participants were shown examples of how risotto can be presented in diverse concepts. Two different fine dining presentation methods were also demonstrated, highlighting how a single recipe can be expressed through different styles.