Le Cordon Bleu Istanbul Held the 6th of its Traditional Gastronomy Meetings | HORECA TREND
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Fairs and Events

Le Cordon Bleu Istanbul Held the 6th of its Traditional Gastronomy Meetings

Le Cordon Bleu Istanbul, the most prestigious culinary arts school in the world and providing education in cooperation with Özyeğin University in Turkey, held the 6th of its traditional gastronomy meetings.  

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To the meeting at the French Palace on Thursday, April 25, 2024, Le Cordon Bleu IstanbulFamous chefs who graduated from , industry opinion leaders and members of the press attended. Participants shared their knowledge and opinions on 2024 Gastronomy Trends in the light of this year's theme, "Stars with Toques".

The Most Delicious Story of Success

Özyeğin University Le Cordon Bleu Istanbul Turkey Director Defne Ertan Tüysüzoğlu, who hosted the gastronomy meeting, said in her opening speech; 'We experienced the same excitement as the Michelin and Gault & Millau guides, which left their mark on the Turkish gastronomy world, in our country and our graduates were deemed worthy of these awards. Le Cordon Bleu Istanbul, one of the world's leading culinary arts schools, grows stronger with every success story. We know that with our 129 years of culinary education, experience and discipline, we will help brand new stars write their own stories in Turkey, as well as all over the world. We watch these journeys with pleasure. "We are proud and happy to pass on to future generations what previous generations left us," he said.

“A Privileged Partnership for Us”

In his speech, Consul General of France Olivier Gauvin expressed his satisfaction in coming together with chefs, graduates and students, in cooperation with Le Cordon Bleu Istanbul and the French Palace, for the 6th "Gastronomy Trends" meeting held this year. Gauvin; “As you know, Le Cordon Bleu school, which was founded in France 1895 years ago in 129, is dedicated to culinary arts and hotel management. We were delighted to witness the 10th anniversary of Le Cordon Bleu Istanbul two years ago, in this palace in 2022. We will continue to maintain this very privileged partnership between Le Cordon Bleu Istanbul, whose establishment we witnessed here, and the French Embassy and Consulate in the future. "I hope we will," he said.

Unique Learning Opportunity

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Le Cordon Bleu Istanbul Executive Trainer Chef Erich Ruppen stated that Le Cordon Bleu Istanbul and Özyeğin University students have had internship opportunities in many local and international Michelin star restaurants, and added: "The attraction of working in a Michelin star restaurant is not only in the prestige associated with such establishments, but also in the services they offer." “It also lies in the unique learning opportunities,” he said.

129 Years of Experience and Discipline

Le Cordon Bleu opened its doors to thousands of young people with its 129 years of experience and discipline in culinary arts education. Graduates of Le Cordon Bleu Istanbul, which has continued its mission in Turkey with international success in cooperation with Özyeğin University since 2012, shared their experiences in the business world with their innovative and entrepreneurial spirit, in addition to their professional education.

Istanbul Frankie Kitchen Chef Aykut Doğanok, TURK Fatih Tutak Section Chef Mahmut Can Kızılbay, Neolokal Pastry Chef Egem Aras, The Marmara Bodrum and Tuti Restaurant Executive Chef Hakan Süve and İnari Omakase founder Aycan Akdağ as "Stars with Toques" The meeting, where they explained the 2024 gastronomy trends, was marked by delicious presentations prepared by Le Cordon Bleu Istanbul students. At the event, delicacies prepared by students were served with elegant presentations under the leadership of Le Cordon Bleu chefs. The guests' appreciation crowned the success of the future Toque Stars.

Aykut Doğanok- Istanbul Frankie Kitchen Chef

“The fact that the food and beverage and rating guides, which have gained worldwide respect and clearly set their standards, also cover the gastronomy of our country; In terms of vision and mission, it will provide a different perspective to sector employees from every position. “

Mahmut Can Kızılbay- TURK Fatih Tutak Section Chief

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“Refined cuisine is the main character of the kitchens that I have enjoyed for years. Presenting quality ingredients using high-level techniques may be the simplest definition of refined cuisine. With the arrival of Gault & Millau to our country this year, a much wider list of smaller businesses and different food styles had the opportunity to introduce themselves to Turkey and the world. “Winning a hat next to a star and being on these lists has become a new motivation for all sector employees.”

Hakan Süve- The Marmara Bodrum and Tuti Restaurant Executive Chef

“I have been in this profession for approximately 18 years. However, I feel the value and depth of the work I have done for the last 5 years. For example, most of us have now started to question and research more than the amount of salt added to food, but rather the minerals it contains, its diversity, places of production, the chemical reactions that occur with the products it combines, geography and even culture. "One of the important factors that push people to such searches is undoubtedly the rating guides that create such privilege."

Egem Aras- Neolocal Pastry Chef

“Refined kitchen expresses the elegance of our essence to me. Food guides such as Michelin and Gault&Millau, which are leading gastronomy companies, make the sector open to competition and creativity. I can say that it benefits the industry from being more innovative and focusing on micro-seasons rather than dogmatic progress. "It is exciting to bring together the endless flavors and countless varieties of Anatolia and present them elegantly and internationally valid to the guests at the end of the day."

Aycan Akdağ- Founder of Inari Omakase

'I believe that evaluations such as Michelin and Gault & Millau, where the world's best restaurants and chefs are meticulously selected and honored, are a great source of motivation for us. I believe that such evaluations, which enable the cuisines of different geographies to be recognized by large masses, are of great importance in the recognition of the Turkish gastronomy world, which has been transformed by innovative phenomena but always remains loyal to its values, in the global sector.”

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Source: HORECA Trend and Özyeğin University, Le Cordon Bleu Istanbul

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Fairs and Events

Kütahya Porcelain Attracted Attention with Designs Shaping the Tables of the Future at Equiphotel Paris 2024

Kütahya Porselen came together with global industry professionals at the EquipHotel Paris Fair held between 3-7 November 2024. Kütahya Porselen exhibited its innovative and special designs for the HoReCa sector at the event held at the Paris Expo Porte de Versailles fairgrounds and was highly appreciated by the visitors.

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Kütahya Porselen once again showcased its innovative vision and unique designs at the EquipHotel Paris 3, held at the Paris Expo Porte de Versailles between November 7-2024. At the prestigious fair that brought together HoReCa sector professionals, “Let's Shape The Future Together” Welcoming its visitors with the slogan, Kütahya Porcelain received great acclaim with its new collections.

At the fair, Kütahya Porselen presented its innovative collections such as Stone, MoodLine, Panio, Wellington and Bone Pera Banquet, as well as new pieces of the Luz and Soho series produced with the reactive glaze technique, and series of the Kratos collection with different color and pattern options such as Tile Legacy, Casa Blue, Black Ice, Salda, Rust Green to the appreciation of the participants. Taking important steps towards developing new collaboration opportunities through this fair, Kütahya Porselen further reinforced its strong position in the international market.

Special Collections for the HoReCa Sector Were Exhibited at the Fair 

Kütahya Porselen exhibited its collections that perfectly combine functionality and aesthetics at EquipHotel Paris 2024. While the Stone collection stands out with its natural stone-like surface and organic texture, the MoodLine collection attracted great attention with its minimalist lines and striking relief patterns. Offering the modern elegance and simple chic sought by the HoReCa sector, Bone Pera Banquet offers an ideal platform for chefs to showcase their creativity, as well as standing out with its edge breakage guarantee and durability.

Panio, which won the “Excellent Product Design” award in the Kitchen category at the German Design Awards 2024; Wellington, an example of Kütahya Porcelain's innovative work; Luz and Soho, produced with the reactive glaze technique, each piece of which is unique due to the nature of this technique, were also highly appreciated at the fair.

In addition, the Kratos collection's Tile Legacy series, which is decorated with traditional motifs and series with different pattern and color options such as Casa Blue, Black Ice, Salda, Rust Green, which combines the vibrant colors and textures of nature with modern designs, attracted great attention at the fair.

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Kütahya Porcelain Executive Board Member Dr. Tanzer Polat Yılmaz: “Your Aesthetic, Functional and Innovative Designs Were Greatly Appreciated”

Kütahya Porcelain Executive Board Member Dr. Tanzer Polat Yılmaz, in his evaluation of EquipHotel Paris 2024 held in Paris, said, “Our products exhibited at EquipHotel Paris received full marks from visitors. Especially our innovative designs and collections that bring naturalness to tables attracted great attention. This success increases our motivation and enables us to take even stronger steps in the international market. Our biggest goal is to make Kütahya Porcelain an indispensable part of tables around the world with our production power and innovative design ability. The investments we make and the international fairs we attend are important steps towards achieving this goal.”

Source: HORECA TREND and Kütahya Porcelain

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Fairs and Events

Metro Türkiye Celebrated Vegan Week with the Gastronomy Sector

With the motto of “There is room for everyone at the table!”, Metro Turkey responds to the increasing demand for plant-based eating habits such as vegan, vegetarian and flexitarian, which are on the rise all over the world, with hundreds of plant-based products on its shelves, and celebrated World Vegan Week with various events.

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Serving hotels, restaurants and catering companies in our country for 35 years by keeping all kinds of professional kitchen products needed on its shelves. Metro Turkey, continues to support chefs with its wide range of products for different diets that are rapidly becoming widespread today. According to research, the number of people who have adopted a vegan lifestyle in the world has reached 90 million and it is expected that 2025 million people will prefer a vegan diet in 150. These developments also show that it has become a necessity to include vegan and plant-based dishes more in professional kitchens and menus. Advocating for democratization on tables and the development of delicious dishes suitable for all diets, Metro Turkey responds to this need with its wide range of products and carries out pioneering work to create awareness in the sector.

Met with Future Chefs

With the motto “There’s a Place for Everyone at the Table!”, Metro Turkey organized panels in gastronomy departments of universities to encourage more plant-based flavors to be included in restaurant menus during World Vegan Week. In order to raise awareness of this issue among chefs at a young age, Metro Turkey Corporate Communications Manager Dr. Aslı Duran and Gastronometro Instructor Chef Murat İlke Özipek met with gastronomy students. Prof. Dr. Itır Erhart, who was a guest at Bilgi University’s leg of the “Vegan Menus with Metro Turkey” panels, shared her experiences in restaurants as someone who eats vegan, while Bahtiyar Büyükduman, the Executive Chef of Telezzüz, Turkey’s first vegan fine dining restaurant, told students what to look for when creating plant-based recipes at Bahçeşehir University.

Food and Beverage Sector Comes Together in Telezzüz

On November 5, Metro Turkey came together with Telezzüz’s Executive Chef Bahtiyar Büyükduman and organized a special gastronomic experience dinner. Telezzüz’s Executive Chef Bahtiyar Büyükduman, one of the winning chefs and sustainable cuisine ambassadors of the “35 Chefs Under 3” competition organized by Metro Turkey in 2022, prepared a special menu with Metro brand plant-based products. Chef Bahtiyar Büyükduman also drew attention to local, Geographical Indication registered, seasonal products and waste-free cuisine with the menu he prepared.

There's a Place for Everyone at the Table

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Stating that they both develop products and raise awareness in the food and beverage sector in order to fully respond to changing consumer behaviors and demands by respecting all nutritional styles with a responsible business model, Metro Türkiye Corporate Communications Manager Dr. Aslı Duran“While the world’s dietary habits are changing rapidly, different dietary preferences such as vegan, vegetarian, flexitarian, pescatarian are also increasing rapidly. One of the biggest challenges consumers face is finding delicious and original dishes that suit their dietary style in restaurants. As we have been for 35 years, we are focusing on making this need more visible with our vision of being the closest business partner of the food and beverage sector during this transformation; we are trying to inspire the sector with both our wide range of products and the recipes we create. In order to create awareness on this issue and to explain the importance of developing menus with plant-based products, we celebrated Vegan Week by coming together with a wide audience from academia to chefs, from media to experts in the field with different events. As Metro Turkey, we will continue to develop innovative products for different dietary types and inspire our chefs. Because for us, ‘There is a Place for Everyone at the Table’” he said.

Met with Industry Professionals

Metro Turkey, which also brought Vegan Week events to Gastronometro, which it launched approximately 10 years ago as Turkey's first gastronomy discovery platform, hosted the leading chefs and business owners of the sector. In the event where special plant-based recipes prepared by Gastronometro chefs were presented, Metro branded products for different diets were introduced to the food and beverage sector, and inspiring solutions regarding vegan menus were shared.

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Source: HORECA TREND and Metro Türkiye

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Fairs and Events

Porland Made a Difference with its “Sustainable Stand” Design at FHA HoReCa Singapore Fair

Porland, one of Turkey’s innovative porcelain manufacturers, took its place at the FHA HoReCa Singapore Fair held between October 22-25 with its newest collections. The brand, which introduced its innovative designs such as Funky and Pinky aimed at the end user, as well as HoReCa products, held bilateral contacts with porcelain manufacturers operating in the Asian market. It was awarded a certificate for “improving the environmental impact of stand design and complying with sustainable standards” within the scope of the Better Stands Program, which aims to popularize the use of sustainable stands at fairs by Informa Markets.

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Bringing elegance to world table culture with nearly half a century of experience. Portland, held at the Singapore Expo Centre from 22-25 October FHA HoReCa Singapore Expo. The brand, which exhibited its HoReCa collections with a wide range of products at the fair, introduced its Funky and Pinky collections designed for the end user. At the fair, where more than 45 thousand sector professionals participated, the greatest interest in Porland products came from participants from Singapore, Malaysia, Japan and India.

“HoReCa Market is Undergoing a Significant Transformation with Latest Technologies”

Noting that the HoReCa market has undergone a significant transformation with the adoption of the latest technologies, Porland Board Member İmge Pamukçu, made the following assessment on the subject: “While the rising trend in the food, beverage and accommodation sector directly affects the HoReCa market, the increasing demands for sustainable and environmentally friendly, minimalist, functional and flexible designs also increase the dynamism of the sector. These development factors in the market also find their place in our designs. We develop products suitable for different themes and concepts with our aesthetic and functional designs, and thanks to this flexibility, we can appeal to different businesses.”

“We Established Strong Business Connections at the FHA HoReCa Singapore Fair”

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About Portland

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Porland, a sector giant in porcelain production, which started in 1976 as a modest glassware store with the desire to beautify living spaces and has come to the present day with the same passion, designs the purest materials in the most aesthetic forms with the inspiration it receives from nature. Porland, which produces approximately 300 million pieces per year in its production facilities with an area of ​​10 thousand square meters in Bilecik and 70 thousand square meters in Gebze, exports 65 percent of its production. In addition to its 32 stores and more than 200 sales points in Turkey, Porland meets the needs of both the gastronomy and home sectors with more than 4 thousand product varieties in more than 30 countries on 20 continents. Porland, which attended the GIA (Global Innovation Awards) award ceremony organized by the IHA Fair in America in 2019, received the Global Honoree 2019 award.

Source: HORECA TREND and Porland

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