The Ministry of Culture and Tourism of the Türkiye Embassy brought us its cuisine from chef Umut Karakuş, founder and chef partner of Muutto Istambul, and the tapas bar Muutto Anadolian located in Galataport and Fişekhane, where he interprets Anatolian cuisine as tapas.
Karakuş began working in the sector in 2006 and graduated from the kitchen and pastry department of Le Cordon Bleu with Grand Diplôme®. In 2017, he established Türkiye’s first spice library, receiving the "Most Creative Chef of the Year" award in the same year.
During the master class offered last May 24th at Le Cordon Bleu Madrid, attendees had the opportunity to know some of the most characteristic dishes of the Turkish region of Hatay, the "26th World Gastronomic City" identified by the UNESCO Network of Creative Cities.
Chef Umut Karakuş delved into elaborating bulgur recipes such as "Hatay Kisiri" and "Bulgur Nazuktan" and demonstrated a selection of flavours that attendees tasted.
An interesting masterclass that brought our students closer to international cuisines and adds to the framework of the cycle of complementary training activities for the community of the Institute.
Tuesday, November 26th, was a momentous day celebrating Spanish cuisine. Our alumni, Coco Montes and Manu Franco, each received their first Michelin star in ...
Le Cordon Bleu Madrid continues celebrating its annual program of masterclasses and, on this occasion, welcomes the international chef Henrique Sà Pessoa from ...
On October 2nd, the community of students and Alumni of Le Cordon Bleu Madrid had the opportunity to attend a unique masterclass as part of the FueraDeCarta ...
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