The Pamukkale University (PAU) Chefs and Pastry Chefs Club achieved a significant success within the scope of the University Student Clubs Cooperation and Support (ÜNİDES) Program carried out by the Ministry of Youth and Sports to support university student clubs.

With its project titled “Young Chefs Workshop,” the PAU Chefs and Pastry Chefs Club was awarded a grant of TRY 75,000. The project, planned for students of the Cookery Program within the Department of Hotel, Restaurant and Catering Services at Tavas Vocational School, was implemented as an intensive three-day training program.

The workshop sessions, held on December 22–23–24 in the Cookery Program kitchen, were led by Chef Ali Osman Yetik and Pastry Chef Nahide Erkan, who contributed with their knowledge and experience. Throughout the workshop, aspiring future chefs had the opportunity to work one-on-one with master chefs.

Under the guidance of Chef Ali Osman Yetik, students learned and experienced the production techniques of distinguished examples of world cuisine such as steak tartare, marinated sea bass, and salmon gravlax. In addition, under the leadership of Pastry Chef Nahide Erkan, the recipes and production stages of various pastry products—including pavlova, sponge cake, and assorted cookies—were taught in detail through hands-on practice.

Lecturer Dr. Figen Yüce, Head of the Department of Hotel, Restaurant and Catering Services and the leading figure of the project, stated that the three-day workshop provided valuable professional experience for both students and academics. Lecturer Dr. Yüce thanked Project Coordinator Aslı Özgür and Lecturer Dr. Sinem Türk Aslan for their support, and presented flowers and plaques to Chef Ali Osman Yetik and Pastry Chef Nahide Erkan in appreciation of their valuable contributions to the training.