Bengi Kurtcebe, who brought a new breath to the industry with his three-dimensional realistic cakes and hand-painted cake techniques, met with our Gastronomy and Culinary Arts Department and Culinary Program students to hold a conversation and workshop on his career journey.
Kurtcebe, who shared his knowledge about the scientific principles of pastry with our students in the workshops held in the practice kitchens of Uçhisar Art Campus, gave the tips on the use of ingredients in the kitchen, heat and oven control, whisking and emulsification, and then demonstrated in practice how to make cakes covered with crumble and almonds using quinces grown in our region.