Chef Fesih Türk gave Lamb Meat Cut-Up Training to the students of the department.
A “Lamb Meat Workshop” event was organized within the scope of the Basic Kitchen Techniques I course coded as GSY117. Chef Fesih Türk participated in the course event organized by Lecturer Kemal Şahanlık. After sharing general information about the use of lamb meat with the first-year students, Mr. Türk provided information on cutting techniques and where and how the cut-up lamb meat can be used. After the training and practices, the participant chef was thanked and a plaque was presented to him by the relevant instructor.
