Representatives from the Turkish consulate got a taste of applied learning at NC’s School of Culinary Arts during a recent visit to the Daniel J. Patterson Campus.
On Nov. 24, the College welcomed Can Yoldaş, Consul General of Türkiye in Toronto, Bulent Ucpunar, Director of the Yunus Emre Institute in Toronto, and Nursul Atar, Vice President of the Türkiye-Canada Business Council, Foreign Economic Relations Board of Türkiye (DEİK), and other guests.
Gary Torraville, Senior Director, Global Business Development, Craig Youdale, Dean, Culinary, Tourism and Beverage Studies, and Chef Professor Avi Hollo, led the special guests on a tour through Benchmark and the College’s Culinary and Baking labs.
Torraville noted they discussed work NC currently does in Turkey and explored opportunities to collaborate with higher education institutions on pathways agreements, as well as plans in the works for a future celebration of Turkish food and culture – to involve NC culinary faculty and students.
Chef Hollo, who was born in Turkey, already had a connection with the visitors. During the summer, he was chosen to participate in a trip fully sponsored by the Turkish government. He joined chefs and educators from around the world on a journey through Turkey to learn more about the regional delicacies and uniqueness of food throughout the country.
NC’s Gary Torraville (left), Craig Youdale (middle) and Chef Avi Hollo (second from right) lead representatives from the Turkish consulate on a tour through a culinary lab on Nov. 24. Guests included Can Yoldaş (Consul General, third from right), Bulent Ucpunar (Director, Yunus Emre Institute, Toronto, right), Nursul Atar (Vice President, Türkiye-Canada Business Council, DEİK, third from left) and Merve Orhan (second from left).
