Kemal Demirasal explores the ‘Roots to Contemporary Anatolian Cuisine’ with Yunus Emre Institute in London and Le Cordon Bleu London.
Yunus Emre Institute in London is excited to be joined by Kemal Demirasal to explore the ‘Roots to Contemporary Anatolian Cuisine’ for a Guest Chef event in partnership with Le Cordon Bleu London. This fascinating demonstration will take place on Wednesday 8th December at 6:30 PM. It is accessible online and in-person at Le Cordon Bleu London, 15 Bloomsbury Square, London, WC1A 2LS.
Kemal Demirasal is a self-taught and award-winning chef who is known for creating product-driven, authentic menus. He is chef-founder and/or manager in various prestigious brands such as YEK in London and Alaçatı, Alancha in Alaçatı and Istanbul, Foxy Potato in London and Barbun in Alaçatı, each of which has left its mark in gastronomy circles and created their own loyal followings.
Demirasal is also a familiar face in front of the camera. He has featured on many well-known shows such as BBC’s ‘The Travel Show’ with Kate Hardie-Buckley, BBC’s ‘From Venice to Istanbul’ with Rick Stein and, TRT’s ‘The Apprentice’.
Chef Kemal’s demonstration is titled From Roots to Contemporary Anatolian Cuisine and will be a fascinating exploration of Turkish cuisine.
Guest Chef: Kemal Demirasal
Demonstration title: From Roots to Contemporary Anatolian Cuisine
Date: Wednesday 8th December 2021
Time: 6:30pm (UTC/GMT)
Location: Le Cordon Bleu London, 15 Bloomsbury Square, London, WC1A 2LS
The event will also be live-streamed online for those unable to attend in person.
Admission is FREE but registration is ESSENTIAL for both the online and in-person events using the form on Le Cordon Bleu London’s website.
Please ensure you register for the correct access to the event.