NEWS AND ANNOUNCEMENT

The master has the secret of baklava, we should provide training for apprentices to be baklava masters

Chef Tahir Tekin Öztan The President of Association for Research, Development and Protection of Anatolian Cuisine who brought a different point of view on baklava discussion which has always been in the agenda recently said “The master has the secret of baklava. We have to raise masters of Antep baklava and train them” by stressing that production of real Antep baklava in Turkey is related to raising master.

Öztan expressing that the craft of making baklava transfers from master to apprentice and he appreciates the attempts of Gaziantep Industry Chamber said: “You would except the same taste when buy baklava which bears the title Gaziantep Baklava as if you bought it in Gaziantep wherever you are in Turkey or the world. Of course, the ingredients used are indispensable. However, we should also focus on master issue. We have to raise baklava master. Thus, these sectors should be mobilized in Gaziantep. Our universities and public education centres should also work on this issue in addition to the baklava marks in Gaziantep. It will mean to recover a significant efficiency to raise trained baklava master. I think GIC should also lead this business. It is not that easy to raise baklava master. The masters from Gaziantep conveyed their trade secrets to the staff they have raised up to now. However, this should be also registered and the new baklava master to be raised should be submitted a certificate bearing the title Gaziantep Baklava master. We, Association for Research, Development and Protection of Anatolian Cuisine, are going to participate in this work.”

There must be Baklava Masters Department at Universities

Having paid attention to the fact that the baklava makers from Gaziantep carries out production pursuant to the version of Turkish Standard Institute (TSI)‘Turkish Baklava’ standard accepted in Technical Board on 18 February 2015, Öztan repeats that the most important factor for to implement this standard generally in Turkey is the master and said: “It is not going to be permitted to produce baklava with the name Gaziantep Baklava under any conditions except for the ingredient and standards specified for it and the ones produced may not be sold with this name according to TSI certificate received regarding baklava production appropriate with the original for which we have been fighting for long years. We have succeeded this very important step. Both EU and TSE stages were completed successfully. Now it’s time to provide Gaziantep Baklava production with the same taste everywhere in Turkey and the world and let Turkey and the world taste the same flavour as we do in Gaziantep. We can succeed this with Gaziantep Baklava masters only. We must raise trained masters submit them certificate. We should open Gaziantep Baklava Master units at gastronomy department of our universities if needed. I’m aware of the sensitivity of Gaziantep University regarding this issue. I hope our universities would approach this issue more sensitively.”

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