Thursday, September 19, 2024
26 C
Brunei Town

Latest

Guests try their hands at Turkish cuisine

Several ministers’ spouses were among the guests at a Turkish cuisine workshop organised by Yunus Emre Institute in collaboration with the Embassy of Turkiye in Brunei Darussalam yesterday.

Spouse of the Minister at the Prime Minister’s Office and Minister of Defence II Datin Hajah Kalshom binti Haji Suhaili, spouse of the Minister of Development Datin Fadzlin binti Hashim, spouse of the Minister of Transport and Infocommunications Datin Hajah Mahayon binti Mohd Taha and spouse of the Minister of Culture, Youth and Sports Datin Hajah Binanun binti Haji Bungsu tried their hands at making Turkish dishes with other guests.

Turkish Ambassador to Brunei Professor Dr Hamit Ersoy and spouse Lale Ersoy welcomed the guests at Laksamana College of Business’ (LCB) Culinary School.

Lale Ersoy also facilitated as the translator for the cooking demonstration.

In his welcoming remarks, the ambassador said food brings people together and opens up a way to connect, share, relate and understand one another as well as appreciate individuals and cultures.

ABOVE & BELOW: Turkish Ambassador to Brunei Professor Dr Hamit Ersoy delivers his remarks while Director of Studies and Operations (Administration) at Laksamana College of Business Bogusia Mischke and Head of Culinary School Simon Lynch look on; and the ambassador’s spouse Lale Ersoy during the demonstration. PHOTO: LYNA MOHAMAD
PHOTO: LYNA MOHAMAD
ABOVE & BELOW: Photos show spouse of the Minister at the Prime Minister’s Office and Minister of Defence II Datin Hajah Kalshom binti Haji Suhaili, spouse of the Minister of Development Datin Fadzlin binti Hashim, spouse of the Minister of Transport and Infocommunications Datin Hajah Mahayon binti Mohd Taha and spouse of the Minister of Culture, Youth and Sports Datin Hajah Binanun binti Haji Bungsu during the workshop. PHOTO: LYNA MOHAMAD
PHOTO: LYNA MOHAMAD

“With the sharing of cuisines from around the world, we have seen new popular terms emerge such as ‘gastro-culture’, ‘gastro-tourism’ or ‘gastrodiplomacy’,” he said. “What the terms really signal, I believe, is the centrality and importance of the ‘kitchen’ for diplomacy, tourism, a nation, an identity and even more.”

The terms, he said, “show how the ‘kitchen’ has become a medium for cultural diplomacy and how it is a deeply significant instrument that shapes the visibility of a country, and even day-to-day dietary preferences”.

He added, “It is my sincere hope that the workshop brings you closer to Türkiye and Turkish culture, and enables you to share it with your family and loved ones.”

Executive Chef Adem Can showcased his finesse in crafting the Turkish tarhana soup (tarhana çorba), eggplant riven belly (karnıyarık) and pumpkin dessert (kabak tatlısı).

Director of Studies and Operations (Administration) at LCB Bogusia Mischke and Head of Culinary School Simon Lynch were also present. – Lyna Mohamad

spot_img

Related News

spot_img