Culinary Friends Association Selects New Board of Directors
The Friends of the Kitchen Association held its 17th ordinary general assembly in the past few days. Alparslan Baloğlu will serve as the chairman of the board of directors in 2022-24.
The Culinary Friends Association, Turkey's oldest non-governmental organization in the field of gastronomy, founded in 1991, recently elected its Board of Directors for the 2022-24 term at its general assembly. Alparslan Baloğlu, who has been a member of the board since 2014, will chair the new board.
Alparslan Baloğlu, stating that presiding over the Culinary Friends Association, the most established non-governmental organization in Turkey's gastronomy sector, is a great responsibility, said: “ In addition to our ongoing projects such as the Golden Spoon Gastronomy Awards and the Gastronomy and Culinary Culture Certificate Programs implemented in collaboration with Netkent Mediterranean Research and Science University, we will be implementing new projects that support our culinary culture and focus on raising awareness. Our new board of directors has initially begun working on inventory studies that will highlight our culinary values and a periodical publication project that will be realized with the contributions of highly valuable individuals within the Culinary Friends Association. ”
The other names in the new Board of Directors and the distribution of duties of the Culinary Friends Association, which has signed important works such as the creation of the Anatolian Taste Inventory (ALE) in order to support the unique flavors of our country and local producers, and which has also come to the fore with international projects in the field of gastronomy, were as follows: Vice Presidents Başar Eryöner, Esin Sungur, Secretary General Nazlı Kalmuk, Treasurer Oya Emerk, Members Defne Ertan Tüysüzoğlu, Murat Güllü, Selda Ayşe Güleç, Sema Targıt Akbaşak, Ülkü Kahraman.
Culinary Friends Association
Celebrating its 2020th anniversary in 30, the Friends of the Kitchen Association was established with the aim of revealing our culinary riches, eating-drinking and serving manners with all their features by conducting scientific research and having them done. To promote our cuisine at home and abroad, to organize trainings in this field, to follow the developments in food and beverage, and to encourage such activities are among the founding objectives of the association.
The association, which supports scientific research on Turkish cuisine, prepares various publications, organizes panels, conferences and trips, also organizes meals with gastronomic richness, where menus prepared within the framework of predetermined themes are served. The Friends of the Kitchen Association emphasizes the importance of determining the quality standards, production regions and criteria of Turkey's local and unique flavors with panels on the “Geographical Marking System” (Appelation d'origine Controlée).
The Culinary Friends Association, which organizes the Golden Spoon Gastronomy Awards to serve as a point of reference in the field of gastronomy and to encourage successful individuals and organizations, has launched Restaurant Management and Culinary Culture Certificate Programs in collaboration with Netkent Mediterranean Research and Science University, the first online Turkish university . The online training program, whose content was created by the Culinary Friends Association, features leading experts and opinion leaders in the field as instructors.
Alparslan Baloglu
At the age of seven, he started going to the street markets with his grandmother. He made his first pickle with the peppers they bought from one of those markets, in the first grade of primary school, in the Life Science class.
He spent twenty years of his life at Sapanca Primary School, Bursa/Namik Kemal Primary School, Bursa Boys' High School, Istanbul State Academy of Fine Arts Painting Department, University of London, Goldsmith College of Art in general with good memories and friendships.
He participated in group exhibitions at home and abroad, and opened his personal exhibition at Atatürk Library in 1993. He was invited twice to the International Sinopale Art Biennale.
Since 1985, he has been working with his brother at the A4 Ofset Printing House he founded.
Since 1998, he has been teaching “Printing Techniques” at Mimar Sinan University Fine Arts Faculty, Graphic Main Art Department.
He kneaded 1999 kg of ground meat yoghurt in order to find the final formula for the meatball maker named “Hain Meatballs”, which he founded in 90 with a relative and his brother, and cooked the meatballs he kneaded each time for his friends, and finally the delicious and delicious “Hain Meatballs” whose formula was unknown to anyone except himself, his brother and his third partners. He created Meatballs. He kneaded yoghurt every third day for three years… In 2003, he transferred this job, which he could not spare as much time as he wanted, to someone else with the three-line “Hain Meatballs” formula.
While his problem with eating and drinking continued without finding any cure, his path crossed with the Friends of the Kitchen Association in 2008.
Between 2014 and 2022 , she served as a member of the MDD Board of Directors for four terms under the chairmanship of Zeynep Kakınç.
On February 27, 2022, he was elected as the President of the Friends of the Kitchen Association.
His interest in gastronomy and culinary culture continues to increase and he still makes his own pickles with great pleasure.
Source: HORECA Trend, Friends of the Kitchen Association
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