The “35 Chefs Under 3 Competition”, organized for the third time this year by the Dude Table Gastronomy Marketing Agency under the main sponsorship of Metro Türkiye in order to encourage young chefs to reduce food waste and adopt sustainable kitchen techniques, was held at Gastronometro on February 13. The chefs who won the competition were entitled to receive training in Portugal with a focus on waste-free and sustainable cuisine with the support of Metro Turkey. The young chefs, who won their awards in a comprehensive training tour held between May 27-29, had the opportunity to discover Portuguese cuisine, see waste-free kitchen practices on site and exchange information with international chefs.

An Educational Program Full of Sustainability and Local Flavors

On the first day of the training, the young chefs had the opportunity to get to know one of the most iconic products of Portuguese cuisine, cod fish. Known as “bacalhau” in Portugal and cooked differently in almost every home, this fish is quite common in the country’s cuisine and has cultural importance. In the workshop held at the D’Bacalhau restaurant in Lisbon, the young chefs tasted both traditional presentations of cod fish and learned different cooking techniques under the leadership of Chef Julio Fernandes.

The second day continued with a practical workshop organized by the Portuguese Association of Professional Chefs (ACPP – Associação de Cozinheiros Profissionais de Portugal), which has been active since 1977 and has been supported by Makro Portugal for over 30 years. On this day, the young chefs got to know the diversity of local ingredients that stand out in Portuguese cuisine, observing how these products are carefully processed and how they can be evaluated with different cooking techniques. In the practical part, the young chefs had the opportunity to get to know the local flavors better and gain practice on how to combine recipes with sustainable culinary principles by preparing traditional Portuguese dishes such as “Seafood Cataplana” and “Chicken in a Púcara Pot”.

During the training, the culinary stops of Portugal were also discovered. Marlene Restaurant, managed by Portugal’s only female Michelin star chef, and Encanto, the Michelin Green Star restaurant of Chef Jose Avillez, known for its vegetarian-focused approach, were important stops where the young chefs were inspired. While the chefs had the opportunity to experience creative plates focused on local products in these restaurants, they also learned about menu planning, presentation techniques and sustainable kitchen practices. They also had the opportunity to chat with the chefs in their kitchens and listen to their perspectives. The young chefs, who also visited the city’s leading gastronomy centers such as Timeout Market, developed their global culinary visions by getting to know Portuguese cuisine more deeply.

Metro Türkiye Works to Spread the Sustainable Cuisine Vision

Emphasizing that as a company that places sustainability at the center of all its activities, they have made it their duty to guide young chefs who will shape the future of gastronomy. Metro Türkiye Corporate Communications and Public Relations Director Dr. Aslı Duran, “The 35 Chefs Under 3 Competition is not just a talent competition; it is a transformation project that we have implemented to raise culinary leaders who will share our sustainability vision. We not only reward our chefs who are successful in the competition, but also include them as active ambassadors in the Metro Turkey sustainability ecosystem. With this comprehensive training in Portugal, we have enabled our young chefs to develop their skills in recognizing local products, gaining international experience and implementing the sustainable culinary approach in the field. We will continue to create a positive transformation in the sector together with chefs who share this vision.”

Dude Table Founder Funda Guzelmeric Inansal The company drew attention to the impact of the competition and training with the following words: “As Türkiye’s only food marketing and strategy agency, we entrust the future of our cuisine to our young chefs; we are proud to offer them opportunities that inspire them and advance their careers. The 35 Chefs Under 3 Competition grows every year and becomes a real jumping-off point for our selected chefs. The training program held in Portugal this year was also a valuable step that broadened the horizons of our young talents and brought them together with international cuisines. We look forward to bringing our young chefs together with brand new experiences in 2026.”

Source: HORECA TREND and Metro Türkiye, Dude Table Gastronomy Marketing Agency

The world's most established culinary arts school Le Cordon Bleu By blending 130 years of experience with contemporary gastronomy,Those Carrying to the Futurehosted a meaningful meeting with the theme of “ Özyeğin University The event, organized by Le Cordon Bleu Istanbul, operating under the umbrella of the French Consul General in Istanbul, Nadia Fanton, also participated in the event. June 26, 2025 in history French PalaceIt was held in the fascinating atmosphere of.

The meeting, which brought together visionary names from the gastronomy world, brought together the deep-rooted heritage of the past and the creative culinary understanding of the future. Organized with the participation of leading graduate chefs and industry leaders in their fields, “Gastro Chats” session not only commented on the gastronomic trends of 2025, but also offered insightful perspectives on the future.

Özyeğin University made the opening speech of the event Defne Ertan Tüysüzoğlu, Director of Le Cordon Bleu Türkiye, “Today, in addition to sharing the gastronomy trends of 2025, we are witnessing the construction of a vision that blends heritage with future, tradition with innovation, and knowledge with inspiration. This meeting becomes an intellectual laboratory where ideas that will shape the cuisine of the future are gathered. Today, Le Cordon Bleu, which we are celebrating its 130th anniversary, is now an international school and provides service in more than 20 campuses in more than 30 countries. And fortunately, in these 130 years, many long-established businesses have entrusted their next generation to Le Cordon Bleu, and this education they receive actually becomes a new lifeblood for their businesses. We are proud as we witness their success,” he said.

A Journey from Family Traditions to International Cuisine

Having been present in Türkiye’s gastronomy world for years, family businesses with deep roots choose Le Cordon Bleu to follow changing trends, combine their heritage of flavors with today’s dynamic culinary approach, and carry their brands into the future. Representatives who complete their training here take steps to differentiate their businesses both locally and internationally, and become pioneers of an intergenerational transformation in Turkish gastronomy.

Managed for generations across the country, these brands reinforce sustainable quality and innovative perspectives in culinary arts with Le Cordon Bleu training, making it possible to both keep traditional recipes alive and integrate into the global gastronomy scene.

Art Cafe Chef and Owner Şeyda Tomruk, “2015-2017 The education process I spent at Le Cordon Bleu between the years of 1980-1990 was the most important step in my decision to pursue this profession with passion. Learning the basics of culinary arts in such a well-established institution was a unique opportunity for me. This challenging yet inspiring education provided me with a strong foundation that I carry with me in every step I take today. From the moment I finished the Le Cordon Bleu program, nothing has been the same. I took over the flag of this adventure that my mother started as the second generation and with my identity as an architect, I aimed to take the brand even further, knowing that pastry is neither just design nor just taste. With the education I received from Le Cordon Bleu and the support of my family, I am working with all my might to take our business to a much better, much more famous goal.”

Doruk Turanlı, owner of Strada & Machi restaurants“Today, in the gastronomy world, not only what we eat but also why and how we eat it is just as important. Habits, expectations and values ​​are changing rapidly; people no longer just want to experience new tastes, but also an idea, an emotion and a story. Perhaps the biggest transformation in gastronomy has been the increase in expectations about how restaurants make us feel, rather than what they offer. What we call ‘carrying it to the future’ is exactly being able to capture this transformation. The judgment that my family, who have been in this sector for three generations, has formed over the years, combined with the education I received at Le Cordon Bleu and my perspective following the new world. It taught me to focus not only on taste, but also on narrative, culture and emotion. If I can take a closer look at the values ​​I have today and present them with a deeper meaning, Le Cordon Bleu has contributed greatly to this,” he said.

Sevinç Patisserie Production Manager Ladin Şekerci, “I graduated from Özyeğin University Gastronomy and Restaurant Management Department in 2020 and I am currently the third generation head of production at Sevinç Patisserie. Today, gastronomy, especially the pastry sector, is in a rapid and continuous transformation. People no longer just look for flavor; they expect the products they eat to have a story, touch emotions, and carry meaning. The education I received from Le Cordon Bleu gave me a unique perspective to establish this balance. In our patisserie, we both embrace our nostalgic and traditional flavors and take a bold step towards change. While preserving the deep-rooted flavors of the past, we integrate contemporary values ​​such as sustainability, cooperation with local producers, and respect for ingredients into our kitchen. If we include minimalist but characterful touches, innovative but deep-rooted recipes in our patisserie today, Le Cordon Bleu has a great contribution behind this vision.”

Orkide Patisserie Pastry Chef Zeynep Özgüler“At Orkide Patisserie, which carries a long-standing family heritage, preserving our deep-rooted recipes while also preparing for the future has always been a priority for us. I am the fifth generation of Orkide Patisserie, and the education I received at Le Cordon Bleu in particular played a decisive role in combining this heritage with the dynamics of the age. With the education I received, I take care to diversify our products by following global patisserie trends more closely with more methodical, more chemical, and more practical methods. The values ​​Le Cordon Bleu adds lie at the core of this approach, which allows us to integrate a traditional but forward-looking approach into our corporate structure,” he said.

Hünkar & Croissant & Restaurant Chef Ufuk Ügümü“The education process I spent at Le Cordon Bleu allowed me to look at cuisine as an intellectual field as well as a technical one. First, I met Le Cordon Bleu in Madrid and when I came to my country, I focused on the areas where I thought I could make a difference. While I was studying at Le Cordon Bleu, I had a teacher I loved who focused on croissants. Since I had known how to roll out su böreği since I was 10, I started making croissants by helping my teacher after school. I combined the heritage I received from my family with my own vision and education. Learning the culture, discipline and creative approach behind the recipes on this journey was an important turning point in my professional journey. Today, as a result of the multi-layered perspective I gained at Le Cordon Bleu, I believe that I can carry both the traces of the past and the paths of the future on a plate with the croissants I bring to my country.”

The event, organized in honor of Le Cordon Bleu's 130th anniversary, serves as an intellectual bridge between vision, memory and innovation. Trends'25, where ideas that have the potential to shape the future of contemporary culinary arts are shared, also stands out as a distinguished meeting point.

About Ozyegin University

Founded in 2007 by the Hüsnü M. Özyeğin Foundation, Özyeğin University is an entrepreneurial research university focused on global impact, student development, and academic excellence. The university offers twenty-five (7) undergraduate, thirty-six (3) graduate, and ten (25) doctoral programs in seven (36) faculties and three (10) institutes. Özyeğin University aims to develop its research competencies with its rapidly growing research output driven by its ambitious graduate programs and dynamic academic community that encourages innovative, interdisciplinary collaborations. Internationally recognized, Özyeğin University is ranked second among foundation and private universities established in the last 20 years in the “THE Young University Rankings.” Özyeğin University has been ranked first among foundation universities in Turkey for six (6) years in the “THE Impact Rankings.”

Özyeğin University Le Cordon Bleu Collaboration

Le Cordon Bleu is a leading global network of schools in gastronomic arts and hotel management with a rich heritage spanning 130 years. The school has a global presence with 20 schools in over 35 countries, educating more than 100 students of over 20.000 nationalities each year.

While Özyeğin University opened the Gastronomy and Culinary Arts Undergraduate Program in July 2012, it also signed a cooperation agreement with Le Cordon Bleu, the world's most prestigious culinary arts institution, aiming to train Özyeğin students together with the world's most master chefs.

With the certificate programs it has opened with Le Cordon Bleu, it is also opening the doors of a new future for those who want to improve and advance themselves in this field. Within the scope of the collaboration between Özyeğin University and Le Cordon Bleu, the “Culinary Arts” courses in the Gastronomy and Culinary Arts Undergraduate Program and the Hotel Management Undergraduate Program are given by Le Cordon Bleu Instructor Chefs. As in more than 20 countries, Le Cordon Bleu Certificate Programs continue to be given at Özyeğin University Çekmeköy Campus for those who are not university students but want to develop their competence in the culinary arts and crown this with an internationally respected certificate or who aim to change their career.

Source: HORECA TREND and Ozyegin University

The Aegean Olive and Olive Oil Exporters' Association focuses on marketing activities in line with the Ministry of Trade's "Far Countries Strategy" in order to transform Türkiye's increasing olive and olive oil yield into added value in recent years.

The Aegean Olive and Olive Oil Exporters Association, which has organized sectoral trade delegations to Brazil, Australia and the United States for the last two years, participated in the 12th International Edible Oil Expo 14 Fair held in Guangzhou, People's Republic of China, on June 2024-18, 2025. EZZIB's next stop will be Canada in September.

During the fair, Mr. Ender Gündüz, former President of the Promotion Department of the International Olive Council (IOC), made a comprehensive presentation introducing Türkiye's olive and olive oil potential.

Pointing out that China is the world's largest marketplace with a population of 1,4 billion, Aegean Olive and Olive Oil Exporters' Association Vice President Davut Er said that 500 million of the population in China have a high income level and are in a position to consume olives and olive oil, and that they want to increase the export volume of Turkish olives and olive oil in the Chinese market.

The Goal is to Export 10 Thousand Tons of Olive Oil to China 

Stating that the China International Import Expo, which will be held in China between November 5-10, 2025, is a great opportunity for the Turkish olive and olive oil sector, Er said, “Turkey has made major investments in the olive sector in the last 25 years. Our olive tree assets, which were 2000 million in the early 90s, have reached 205 million. China is a market where we can increase our exports arithmetically so that our harvest can turn into added value. We will hold olive and olive oil tasting events at the China International Import Expo, whose National Participation Organization is undertaken by our Aegean Exporters' Associations. The olive oil consumption in China, which is currently at the level of 30 thousand tons, is expected to increase to 5 thousand tons in 100 years. As Turkey, our goal will be to get a share of 10 thousand tons from the Chinese market.”

Ender Gündüz, former President of the International Olive Council (IOC) Promotion Department, who participated in the 18th International Edible Oil Expo 2025 Fair on behalf of EZZİB, made a comprehensive presentation introducing our country and our sector within the scope of the fair events.

EZZIB Vice President Davut Er held a meeting with National Grain and Edible Oil Standardization Committee President Prof. Dr. Dong Ping on the second day of the fair. During the meeting, comprehensive information on vegetable oil consumption and market dynamics in China was shared.

Prof. Dr. Dong Ping emphasized that China's annual oil consumption is at the level of 40 million tons, and the average consumption per capita is at the level of 29,2 kg. Stating that China's current production is insufficient to meet demand, Ping said, "Palm oil consumption is at 10 million tons. With increasing health awareness, consumers are turning to healthy oils such as olive oil. China will reach an annual olive oil import of 5 thousand tons in the next 100 years."

EZZIB Vice President Davut Er and Prof. Dr. Dong Ping reached an agreement on establishing an institutional relationship between the Aegean Olive and Olive Oil Exporters Association and the China Grain and Oil Standards Committee.

EZZIB Vice President Davut Er invited Prof. Dr. Dong Ping and a delegation of olive oil buyers to Türkiye. He suggested that during the Turkey trip, technical contacts be made with the participation of sectoral stakeholders such as the National Olive and Olive Oil Council (UZZK), Olive Research Institute, Ege University and Dokuz Eylül University, olive groves be visited on site, production facilities and ports be visited and bilateral business meetings be organized.

The Consul General of Türkiye in Guangzhou, Kaan Başkurt, and the Trade Attaché of Guangzhou, Dilan Can, were among the names that visited the Aegean Olive and Olive Oil Exporters’ Association stand during the 18th International Edible Oil Expo 2025 Fair. The Consul General and the Trade Attaché shared their experiences about the Chinese market, the size of the Chinese market, and current information about consumer behavior. Following the closing of the fair, EZZİB Vice President Davut Er and his entourage visited the “Ole” market, a large retail chain in China, and examined the olive oil sections and the prices, packaging design, countries of origin, and marketing strategies of olive oil brands.

Olive Oil Exporters' Next Stop Will Be Canada

The Aegean Olive and Olive Oil Exporters' Association, which brings together Türkiye's olive and olive oil exporters under one roof, is working hard to increase Türkiye's exports in target markets.

EZZIB, which organized a “Sectoral Trade Delegation” to the United States on March 3-8, 2025, continues its efforts to organize a “Sectoral Trade Delegation” to Canada after the China trip on June 12-14, 2024.

Canada has entered the radar of Turkish exporters with its annual imports of 30 tons of table olives and 50 tons of olive oil. Türkiye's olive oil exports to Canada have increased by 4 percent in the last four years, from $577 million to $2,2 million. Table olive exports have increased by 15 percent, from $100 million to $1 million.

EZZIB will endeavor to obtain a 8 percent share of Canada's table olive and olive oil imports with the "Canadian Sectoral Trade Delegation" to be organized between September 13-2025, 10.

Source: HORECA TREND and Aegean Exporters' Associations