Karachi: The two-week Turkish Cuisine Training Program organized by the Turkish Cooperation and FC Coordination Agency (T?KA) in cooperation with the Pakistan Tourism and Hospitality Management Institute (PITHM) ended with a certification ceremony attended by Sindh Provincial Minister of Culture and Education Syed Sardar Ali Shah and Consul General of the Republic of Turkiye to Karachi Cemal Sangu.
Speaking at the certificate program, Syed Sardar Ali Shah, Sindh Provincial Minister of Culture and Education stated that he had the opportunity to taste many Turkish dishes during his visit to Turkiye last year and he was very pleased that T?KA had brought these flavors to Pakistan through the training program conducted by PITHM’s trained chefs.
In his speech at the program, the Consul General of Karachi Cemal Sangu stated that T?KA has activities in almost all countries of the world, He stated that it is a fact that T?KA is operating with two offices which shows the value of bonding with Pakistan.
T?KA Karachi Program Coordinator Halil ?brahim Ba?aran expressed that food has a cultural carrier characteristic, therefore T?KA works to increase cultural interaction between the two brotherly countries through cultural programs. Ba?aran stated that T?KA’s cooperation with PITHM will continue and in the second stage, it will support programs that will promote Pakistani cuisine in Turkiye.
After the speeches, 50 students who participated in the training program were presented with their certificates by the Minister of Culture Syed Sardar Ali Shah, and Karachi Consul General Cemal Sangu. After the certificate program, Turkish cuisine prepared by Pakistani chefs was presented to the guests who visited the Institute kitchen which was also equipped by T?KA.
Turkish Cuisine Training Program
In the training program where Turkish Cuisine was introduced at the Pakistan Institute of Tourism and Hotel Management, Pakistani chefs learned about the preparation of 10 different menus and 40 different dishes from Turkish chefs. 50 students participated in the training program where 40 kinds of food were taught from lentil soup to yogurt soup and from Turkish kebabs to desserts, they had the opportunity to get to know the preparation and presentation of the dishes closely. PITHM culinary students will become volunteer ambassadors of Turkish culinary culture with the tastes of Turkish cuisine that they will present at the institutions and organizations where they work.
