On October 6 and 7, Guatemalan Culinary Week was celebrated at Le Piment Rouge, the Department of Tourism and Hotel Management’s practice restaurant. Held in collaboration with the Embassy of Guatemala in Ankara, the event marked the 200th anniversary of Guatemala’s independence.
On October 6, a luncheon with a selection of Guatemalan dishes was prepared by THM students under the supervision of Le Piment Rouge chef Elif Denizci and service instructor Ali Ünal, joined for the occasion by Guatemalan chef Euda Morales.
At the event, Guatemalan Ambassador Jairo David Estrada Barrios gave a speech in which he highlighted the fact that this year marks not only the 200th anniversary of his country’s independence but the 147th anniversary of bilateral relations between Turkey and Guatemala as well.
Guests at the luncheon included ambassadors from several countries, among them Finland, India, Kyrgyzstan, Montenegro and Singapore, along with Bilkent University Rector Abdullah Atalar and other representatives of the academic and diplomatic communities.
On October 7, Ms. Morales presented a lecture in the THM department’s demo kitchen, showing students how to prepare Guatemalan cuisine with a demonstration of pepián de pollo, a spicy stew made of chicken, carrots and green beans.