The event was organised under the coordination of Asst. Prof. Nevruz Berna Tatlısu, Chair of the Gastronomy and Culinary Arts Department, and Adem Cinkılıç, a student in the department.
The opening speech of the seminar was given by Asst. Prof. Muzaffer Çakmak, Vice Dean of the Faculty of Applied Sciences (FAS). Participants included faculty members and students from the department. Following the opening speech, department student Adem Cinkılıç gave a presentation on sustainable kitchens. After the presentation, Pirge company representative Fırat Erbil was invited to the stage to begin the training. Throughout the event, the materials, varieties, types, and uses of knives were discussed in detail. All knife varieties belonging to the Pirge company were shown to the students, and the features of each product were introduced. The correct use of knives, hygiene rules and cutting techniques discussed at the event were in line with sustainability principles in terms of safe working in the kitchen, preventing cross-contamination and improving process management. Student participation was encouraged with various questions and practical exercises during the presentation; Mr Erbil presented Pirge chef's knives as gifts to students who answered the questions correctly.
At the end of the event, Mr Erbil was thanked and presented with a plaque by FAS Vice Dean Dr Muzaffer Çakmak. Dr Nevruz Berna Tatlısu, Chair of the Department of Gastronomy and Culinary Arts, and Adem Cinkılıç, a student in the department, made significant contributions to ensuring a productive training session for the students. This event positioned itself as an important application that strengthens professional kitchen practices in İGÜ's gastronomy education and supports a sustainable kitchen culture.
