Competing in the fish category, PAU student Gökçe Naz Gökçe earned third place and was awarded a bronze medal with her original dish titled “Salmon Glaze with Tarhana Risotto,” which received appreciation from the jury members.

 

This achievement, obtained following a preparation process conducted under the guidance of Head of the Department of Hotel, Restaurant and Catering Services Lecturer Dr. Figen Yüce, also demonstrated the quality of education provided in the Tavas Vocational School Culinary Arts Program and the efforts aimed at students’ professional development.