Gastronomy Feast from Jumbo at TUSID Fair

At the TUSİD by HOSTECH Fair, Jumbo prepared culinary workshops where its guests could experience different flavors ; together with experts and chefs in the field, it took its guests on a journey into the magical world of gastronomy.

Ebru Erke: “Turkish tea rivals the best teas in the world”

Ebru Erke, who specializes in tea with the tea training she completed in India and the certificate she received from ITMA, the American-based World Tea Specialists Association, shared her tips on tea with Jumbo visitors. Erke, who crowned his expertise in tea with the water sommelier training he received from Doemens Academy in Munich, Germany, shared his extensive knowledge on this subject with the participants and offered a unique experience about world teas.

Erke, who traveled all over the world and experienced the tea culture of that geography and specialized in this field over the years, about tea production in Turkey; ''The worldwide fame of teas produced in Sri Lanka is known, but based on my personal experience, the quality of Turkish tea is at least as high as Sri Lankan teas. "The finesse and taste of Turkish tea deserve to be recognized on an international scale," he said.

Delicacies on Bread in the Anatolian Tapas Concept from Award-Winning Chef Umut Karakuş 

Award-winning chef Umut Karakuş, who made his mark in the world of gastronomy by bringing together the flavors of Anatolia and Spanish tapas culture, gave the guests a delicious gastrononic experience at the Jumbo stand. In the special menu he prepared, Karakuş reinterpreted the most popular flavors of Anatolia in the form of tapas. Reflecting Turkey's gastronomic diversity and rich culture in the tasting menu, Karakuş offered guests delicacies on bread with inspiration from both Anatolia and Spanish tapas culture. Karakuş, regarding the Anatolian Tapas concept he created; “With this concept, which is a mirror reflecting our diversity, culture and richness, I aim to explain Anatolian cuisine to the world in a new language. "I reinterpret yesterday's traditional and deep recipes with today's modern techniques in order to protect and develop the traditions we have and to leave them to the children of tomorrow," he said.

Eclectic Flavors Created by Chef Cem Ekşi Left Unforgettable Imprints on the Palate

Cem Ekşi, the founder of Mabou Pera and the creative chef of his own kitchen, offered Jumbo visitors an unforgettable culinary experience with his unique touches that brought together different cuisines on the same plate. In the menu he prepared specifically for Jumbo, he combined diverse flavors. Chef Cem Ekşi commented, “ We are thrilled to present our guests with flavors created by drawing inspiration from different cuisines. We prepared a special menu for Jumbo and aimed to offer visitors a gastronomic feast .” Guests enjoyed different tastes and unique flavors with Chef Cem Ekşi's special menu, having the opportunity to experience an unforgettable gastronomic journey at the fair.

Levon Bagis Explained the Subtleties of the Wine World

Levon Bagis, one of the well-known names in the wine world, held an unforgettable workshop at the Jumbo stand. Bagis, who turned his interest in wine, which started while he was studying public administration, into a professional career and achieved significant success in this field, conveyed details about his expertise to Jumbo guests. The workshop organized by Levon Bagis at the Jumbo stand offered wine lovers the opportunity to discover the subtleties of the wine world. The participants were greatly inspired by Bagis' knowledge and experiences.

Bringing Different Gastronomy Disciplines Together, Chef Yaren Çarpar Offered an Unforgettable Breakfast Experience

Yaren Çarpar, the creative chef of House of Ekria, gave the participants a delicious breakfast experience at the Jumbo stand. Çarpar Jumbon, which prepared a special breakfast menu combining modern design and special recipes, fascinated its visitors.

Yaren Çarpar, who presents almost forgotten special flavors with a modern touch, said, “ We combine traditional flavors with modern design and creativity. With our special breakfast menu, which we prepared by combining the specific gastronomic habits of New York and Turkey, we aimed to provide our guests with an unforgettable experience .” Jumbo visitors had the opportunity to rediscover traditional flavors while experiencing Çarpar's unique concept.

Sustainable Cocktails from Cocktail Expert Fatih Akerdem 

Fatih Akerdem, a leading figure in the cocktail world, inspired attendees with a captivating workshop at the Jumbo stand. Participants had the opportunity to discover the secrets of the cocktail world and experience the trending cocktails of 2024. Akerdem, who highlighted the importance of sustainability in 2024, received high praise from the participants for his cocktail made with red bell peppers. Captivating guests with his deep knowledge and creative approach to cocktails, Akerdem shared valuable insights on special techniques and tips used in cocktail presentation. Fatih Akerdem stated, “ Cocktails are not just drinks; they can also be works of art. In this event, I aimed to help participants develop their skills in creating and presenting their own signature cocktails .”

About Jumbo

Jumbo was founded in a small workshop in Çemberlitaş in 1947. Creating timeless designs using only the most natural materials, Jumbo has grown over the years with its belief in innovation and creativity and has become one of the most reliable brands. It has won numerous awards in Turkey and around the world with its fine workmanship and more than 120 industrial designs that bring steel, porcelain, glass and stone to life. Jumbo responds to the needs of those who do not compromise on quality and want to make a difference in their choices.

Source: HORECA Trend and Jumbo