The students of Atatürk Vocational Education High School (AML) served the products they prepared too the mps.
According to the details provided by the press office of the Ministry, before the budget of the Ministry of National Education to be discussed by the General Assembly of the Republic, the students of Pastry Food Technology AML put the products they prepared under the guidance of their teacher Sergün Toyer in present.for members of parliament.
Minister of National Education Nazım Çavuşoğlu also visited the stand where food was served and spoke to the students and their teachers.
How can aspiring chefs benefit from industry recognition and events similar to the pastry showcase at Atatürk Vocational Education High School?
Interview: Empowering Future Chefs – Insights from Atatürk Vocational Education High School
Editor, Time.news: today, we have the pleasure of speaking with Sergün Toyer, a culinary expert and teacher at Atatürk Vocational Education High School (AML), whose students recently showcased their pastry creations to members of Parliament. Welcome, Sergün!
Sergün Toyer: Thank you for having me! It’s great to be here.
Editor: Let’s dive into the recent event where your students presented their pastry products to the MPs. Can you share what this experience meant for the students?
Sergün Toyer: Absolutely! It was a remarkable possibility for the students of the Pastry Food Technology program. Serving their products to the members of parliament not only boosted their confidence but also allowed them to showcase their skills and hard work.It’s a moment many of them will remember as they start their culinary careers.
Editor: That sounds fantastic! How did the participation of the Minister of National Education, Nazım Çavuşoğlu, influence the event?
Sergün Toyer: Minister Çavuşoğlu’s visit was meaningful. It highlighted the importance of vocational education in our curriculum and the national focus on culinary arts. When the Minister engaged with the students,it reinforced their passion and dedication. Such recognition from leadership encourages students to aim higher in their culinary pursuits.
Editor: What insights can you share about the current state of vocational education in the culinary field, especially in your region?
Sergün Toyer: vocational education in culinary arts is increasingly crucial, as the demand for skilled chefs continues to rise. In our region, government support, like increased budgets focused on education, has allowed for better training facilities, which directly impacts the quality of our programs. This focus on practical skills helps students seamlessly transition into the workforce.
Editor: Given your experience, what advice would you give to students who are considering a career in culinary arts?
Sergün Toyer: My advice would be to embrace every learning opportunity available.Practice is key in the culinary world. Students should experiment with recipes at home, participate in workshops, and always seek feedback. Networking with industry professionals and getting internships can provide invaluable experience that goes beyond classroom learning.
Editor: Excellent advice, Sergün. How do you see the future of the culinary industry evolving, especially for young chefs?
Sergün Toyer: The culinary industry is evolving rapidly, particularly with trends such as sustainable cooking and technological advancements in food preparation. young chefs should stay informed about these trends and adapt their skills accordingly. There’s also a growing emphasis on local and organic ingredients, which provides new avenues for creativity. The future holds astounding possibilities for those willing to innovate and learn continuously.
Editor: Thank you, Sergün, for your insights today. It’s clear that the dedication to culinary education and practical experience is paving the way for the next generation of chefs.
Sergün Toyer: Thank you for this opportunity to discuss our program and the culinary arts.I’m excited about what the future holds for our students.
Editor: And we look forward to seeing how they thrive in the culinary world. For more updates on educational initiatives and culinary insights, stay tuned to Time.news.
