Oxford Symposium on Food and Cookery
We attended the "Oxford Symposium on Food and Cookery" event with Head Chef Cem Erol and 5 other Instructor Chefs of MSA.
The event is held each year with different themes and hosts gastronomy experts academicians, instructors, editors and food writers who discuss subjects at seminars and lunch breaks.
The last event was named "food and field" and 400 people attended.
As MSA, we prepared the gala dinner of the organization held under the curatorship of Gamze Ineceli with the name "Flavours from the Borders of Turkey and Armenia".
In the well acclaimed menu, ingredients found in both regions like roasted wheat and chechil and flavours like "acuka, şakşuka, lamb and halva" were modernised with MSA's interpretation. What delighted us the most after this proud event, was being a guest in Tim Kelsey's kitchen and having the chance to work with worldwide kitchen crews and introducing them with our local flavours and recipes.