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