Pakistan Embraces Turkish Cuisine through Training Program
A training program designed to enhance the skills of Pakistani chefs in preparing a variety of meals from Turkish cuisine has successfully concluded in Karachi. The two-week program, organized by the Turkish Cooperation and Coordination Agency (TIKA) in collaboration with the Pakistan Institute of Tourism & Hotel Management (PITHM), aimed to introduce the richness and flavors of Turkish cuisine to Pakistani chefs and students.
Under the guidance of Turkish chefs, participants learned how to prepare an extensive range of dishes, including lentil soup, yogurt soup, Turkish kebabs, and delectable desserts. The program concluded with a certification ceremony, attended by distinguished guests such as Sindh Culture Minister, Syed Sardar Ali Shah, and Turkish Consul General in Karachi, Cemal Sangu.
During the ceremony, Shah commended TIKA for its efforts in bringing Turkish flavors to Pakistan. He expressed his belief that the training program would further contribute to the growing popularity of Turkish cuisine in the country. In his remarks, the Turkish Consul General emphasized TIKA’s commitment to strengthening ties between Turkey and Pakistan, evident not only through cultural initiatives but also various relief activities in Pakistan.
Halil Ibrahim Başaran, TIKA’s Karachi Coordinator, highlighted the organization’s focus on enhancing cultural interaction between the two countries. Başaran emphasized that TIKA’s partnership with PITHM would continue, and the forthcoming stage of collaboration would involve promoting Pakistani cuisine in Turkey.
As a demonstration of the skills acquired during the program, Pakistani chefs prepared Turkish cuisine for the guests at the certification ceremony. The flavors and aromas of Turkish dishes delighted the attendees and showcased the successful outcome of the training initiative.
The Turkish Cuisine Training Program has not only enriched the culinary knowledge of Pakistani chefs but has also piqued the interest and curiosity of food enthusiasts in the country. By introducing new flavors and cooking techniques, the program has provided an opportunity for cross-cultural exchange and an avenue to explore the diverse world of Turkish cuisine.
Moving forward, it is expected that the popularity of Turkish flavors in Pakistan will continue to soar as more chefs incorporate these new techniques into their repertoire. Moreover, with TIKA’s dedication to promoting Pakistani cuisine in Turkey, this venture promises to strengthen bilateral relations while cementing the bond between the two nations.
In conclusion, the successful completion of the Turkish Cuisine Training Program signifies a remarkable step toward expanding culinary horizons in Pakistan. The collaboration between TIKA and PITHM has not only enhanced the skills of Pakistani chefs but has also contributed to cultural enrichment, fostering an appreciation for Turkish cuisine in the South Asian nation. As the aroma of Turkish flavors continues to captivate palates, both countries can look forward to a strengthened relationship built on a shared passion for gastronomy.
