EXPERIENTIAL LEARNING ENVIRONMENT
Le Piment Rouge is the practice restaurant of the Bilkent University Department of Tourism and Hotel Management. It was established in 1993 to provide our students with a hands-on experience in a real fine-dining restaurant operation environment.
As part of our International Cuisines course, Le Piment Rouge offers a variety of cuisines from different countries and cultures. Come and enjoy the experience. The menu of Le Piment Rouge changes every week. Since both the team of Le Piment Rouge and the students perform their duties in such a professional manner, most of our guests forget that the restaurant is actually a classroom.
“Tasty food, lovely ambiance.”
On the culinary side, Chef Instructor Elif Denizci teaches the “International Cuisines” course in the practice kitchen of Le Piment Rouge. Besides providing instruction in basic knife skills, she teaches the fundamentals of culinary skills and the techniques, procedures, and principles involved in preparing various types of foods from all over the world. Her course offers a comprehensive culinary education that is derived from a sound understanding of the hospitality industry.
Le Piment Rouge hosts a number of special events around the year. These special occasions provide our students the opportunity to learn from the experts in the field.
As part of our practical instruction, students taking the “Restaurant Service” course acquire knowledge of different food service techniques and skills. Service Instructor Ali Ünal, as the gracious host in Le Piment Rouge, teaches hospitality and courtesy by example. His course gives students the opportunity to apply the leadership, motivational, and management skills they have learned.
Professional Chef & Entrepreneur
Anason and Efendy
Executive Chef & Entrepreneur
Od Urla, Ristorante Pizzeria Venedik, Venedik Catering
Corporate Executive Chef & Culinary Manager
Hüseyin Sezer Şenli
Alanya Hamdullah Emir Paşa University
Strategic Marketing & Brand Management Consultant
Chefs & Jars Ankara
İlkin Cevahir Erdoğan
Flying Service Chef
Turkish DO & CO
Hilton Hotels & Residences Riyadh
Spark Your Creativity
Adjacent to Le Piment Rouge are two more special classrooms: the demo kitchen and work stations where our students can observe and practice the preparation and cooking of a variety of foods from around the world.
OUR TEACHING TEAM
Elif has a degree from Gazi University, where she is currently pursuing her Ph.D. studies and writing a thesis on sustainable food preparation. She is well known in Turkey for her gastronomy and culinary culture programs on TRT TV, and a winner of the Chaîne des Rôtisseurs’ 2009 National Young Commis Rôtisseurs Competition. Before joining Bilkent University, Elif was assistant to the executive chef at the Sheraton Ankara Hotel and Convention Center. Elif teaches International Cuisines at Le Piment Rouge. Besides providing instruction in basic knife skills, she teaches the fundamentals of culinary skills and the techniques, procedures, and principles involved in preparing various types of foods from all over the world
Ali is a 1994 graduate of Bilkent University Department of Tourism and Hotel Management and also holds a master’s degree from Başkent University in Ankara. Ali has won second and third prizes in the Turkish Chefs Competitions with the Bilkent Gastronomy Group, which involves the students of the department. As the gracious host of the department’s Practice Restaurant, Ali teaches hospitality and courtesy through his own example.
Part-time Chef Instructor
Bülent Karaoğlu is a 2011 graduate of Bilkent University Department of Tourism and Hotel Management. He is an award winner. Bülent won the second prize in the Turkish Chefs Competition in the area of Modern Turkish Cuisine with the Bilkent Gastronomy Group. Bülent is the part-time chef instructor for Food Production Techniques. He teaches the fundamentals of culinary.