AUC Culinary Arts Department Presents a Special ‘Table of Respect for Atatürk’ for November 10
- 17 November 2025
The Culinary Arts Department of the Cyprus American University (AUC) Vocational School organized a meaningful event on November 10, Atatürk Commemoration Day. Under the supervision of Culinary Arts Department Instructor Buket Özpazarcıoğlu, a special menu consisting of dishes beloved by the Great Leader Mustafa Kemal Atatürk was prepared.
Students carried traditional flavors reflecting Atatürk’s taste into the present day, creating a meaningful commemoration through gastronomy. The “Table of Respect for Our Father,” which became the symbol of the event, was permanently reserved as a special table belonging to the department.
The prepared menu featured fava mezze as a starter, Selanik böreği as a warm appetizer, and karnıyarık, dried beans, and buttered rice pilaf as main courses. The menu concluded with irmik helvası, one of Atatürk’s favorite desserts.
AUC Rector Prof. Dr. Gökçe Keçeci and Vocational School Director Lecturer Merve Akgül also attended the event.
Rector Keçeci expressed his appreciation for the students’ sensitivity, stating:
“The table prepared on this meaningful day is one of the most beautiful examples of upholding Atatürk’s values. This work is not only a commemoration; it is also a transfer of values and heritage.”
The Director of the Vocational School, Lecturer Merve Akgül, shared her thoughts on the event with the following words:
“It was a great honor for us to taste the dishes that Atatürk loved, prepared by our students. This project served as a proud example of preserving both our history and our culinary culture. I sincerely congratulate our students and Lecturer Buket Özpazarcıoğlu for their dedicated efforts.”
Buket Özpazarcıoğlu, Lecturer in the Culinary Arts Department, emphasized the importance of the prepared table and said:
“This table was not just a table for us; it was a symbol of our love, respect, and gratitude for our Father. While preparing the flavors that Atatürk loved with my students, we aimed both to keep his legacy alive and to pass it on to younger generations through gastronomy.”
