A workshop was held with participants consisting of various academicians, chefs, cooks, researchers, diplomats and business managers for the establishment of the Gastronomy Institute of the Council of Higher Education.
A workshop was held with participants consisting of various academicians, chefs, cooks, researchers, diplomats and business managers for the establishment of the Gastronomy Institute of the Council of Higher Education.
Deputy Chairman of the Council of Higher Education Haldun Göktaş: “It is necessary to say something about the minimum qualifications of gastronomy and culinary arts. “The Gastronomy Institute has the potential to perhaps serve as a central point in resolving these differences.”
Higher Education Executive Board Member Arif Bilgin: “We attach importance to the fact that the Gastronomy Institute has an interdisciplinary spirit. We foresee that the institute will have 4 main pillars: cultural diplomacy, agriculture, tourism and education.” The Council of Higher Education organized the Gastronomy Institute Workshop with participants consisting of various academicians, chefs, cooks, researchers, diplomats and business managers. The opening of the workshop, organized to benefit from the opinions of leading figures in the field and to determine a common vision for the institute planned to be established by the Council of Higher Education, was held at the Presidential National Library Exhibition Hall. The honorary committee of the workshop includes Minister of Culture and Tourism Mehmet Nuri Ersoy and President of the Council of Higher Education Erol Özvar. The organizing committee includes Higher Education Executive Board Member Arif Bilgin, Chief Advisor to the President H. Hümeyra Şahin Oktay, Advisor to the President Sümeyra Merve Kılınç and academics Kübra Sultan Yüzüncüyıl and Aynülhayat Uybadın.
There are 133 Programs in Gastronomy and Culinary Arts
Deputy Chairman of the Council of Higher Education, Haldun Göktaş, pointed out the richness of Turkish cuisine in his speech at the opening of the workshop. Making evaluations about gastronomy and culinary arts programs, Göktaş explained that almost every university has started undergraduate, graduate and partially doctoral programs in gastronomy and culinary arts, starting from the associate degree program in culinary arts. Stating that 133 programs are active in this field, Göktaş said, "In addition to the rapid increase in the number of programs, the faculties where these programs are located are also noteworthy." said. Stating that there are gastronomy and culinary arts departments in faculties with different names such as art and design, tourism, fine arts, architecture and design, and applied sciences, Göktaş emphasized that the programs are inevitably affected by the nature of different faculties. In this context, hotel and tourism management programs in tourism faculties; Pointing out that different fields, from food engineering to nutrition, can be effective in the programs at design and art faculties, Göktaş said:
“We can see differences as richness, it is quite normal and correct for universities to prepare their own curricula. However, we see something else here; Diplomas received from here have the same rights. Of course, there is no problem in having many elective courses. But at least it is necessary to say something about the minimum qualifications of gastronomy and culinary arts. The Gastronomy Institute perhaps has the potential to serve as a central point in resolving these differences. Therefore, universities can perhaps determine their own direction by looking in that direction. This is also a valuable thing. We are here for the Gastronomy Institute and we will all work together.
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“Gastronomy is a rising value”
Higher Education Executive Board Member Arif Bilgin explained that today, gastronomy is considered as a cultural value, a valuable communication and diplomacy instrument, the right to access healthy food, an employment-creating force, an important element in identity construction and a functional part of tourism destinations, beyond the art of preparing and eating good food. .
Emphasizing that gastronomy is a rising value in Turkey as well as in the world, Bilgin said, “About 15 years ago, there were only 6 gastronomy and culinary arts departments in Turkish higher education. Since the interest in these departments has increased rapidly, the number of active departments has increased to 133 today.” gave the information.
Bilgin, on the other hand, stated that the number of gastronomy programs providing education at the doctoral level is quite limited, and that the increasing interest in gastronomy, as it is a rising value, brings about a rapid but uneven growth.
Stating that gastronomy institutes, which have a relatively limited number of examples in the world, were established at the intersections of fields such as agriculture, food, culture, tourism, diplomacy, economy, education, innovation, design and development, Bilgin said, “This inter-field location enables gastronomy institutes to move from protecting intangible heritage to strengthening local producers.” “It enables it to touch various critical areas, from employment creation to food security.” he said. Stating that the workshop was organized to frame the Gastronomy Institute correctly, Bilgin said, “We attach importance to the fact that the Gastronomy Institute to be established in our country, just like in the world, has an interdisciplinary spirit. We foresee that the institute will have 4 main pillars. These can be listed as cultural diplomacy, agriculture, tourism and education. “It is also possible to improve this.” he said.
“It will contribute to the branding and institutionalization of Turkish cuisine”
Chief Advisor to the President Hümeyra Şahin Oktay explained the importance of cultural diplomacy. Stating that the field of gastronomy actually requires a multifaceted analysis, from diplomacy to agricultural studies to gastronomy education at the university, Oktay stated that issues such as the mission and short and medium-term goals of the Gastronomy Institute, which will be established by taking into account similar examples in the world, will be discussed in the workshop. Referring to the recent activities carried out in the field of gastronomy, such as the book "Turkish Cuisine with Centuries-Old Recipes" and the declaration of Turkish Cuisine Week, Oktay said, "Making these steps more permanent reveals a vital importance for the institutionalization of this field. "The Gastronomy Institute will make a significant contribution to the branding and institutionalization of Turkish cuisine." he said. Following the opening speeches, workshop questions were discussed with 49 participants from different disciplines to contribute to the workshop. The workshop ended with the evaluation speech made by Higher Education Executive Board Member Arif Bilgin and Presidential Advisor Sümeyra Merve Kılınç.
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Source: HORECA TREND, Science and Health News Agency
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.
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.”
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.
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.
Expanded its Product Portfolio with Fine Life Fermented Cashew Beverage
Metro Turkey’s vegan product range on its shelves includes hundreds of food and non-food products, from plant-based lahmacun, içli köfte, and ready-made meal solutions such as meze to food products such as milk, mayonnaise, and pasta, and cleaning products such as softeners, degreasers, and shampoos. Metro Turkey has recently added Fine Life Fermented Cashew Beverage, developed as an alternative to ayran, to its Metro branded product portfolio, which it continuously expands with innovative varieties. Fine Life Fermented Cashew Beverage, which stands out for not containing additives, preservatives, or gluten, contains 27% cashew nuts, salt, and various probiotics.
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.
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”
Stating that the FHA HoReCa Singapore Fair also offers the opportunity to discover the latest trends in the global market, follow new product launches and experience the latest technologies, Cotton Man, stated that they had the opportunity to establish direct communication with the Asian market and porcelain manufacturers in the region through the fair. Stating that the fair also brought about strong business connections, Pamukçu said, “During the fair, we established close contact with restaurants, cafes and hotels, which are end users. Within the scope of the Better Stands Program, where 11 important stakeholders in the fair sector came together and aimed to popularize the use of sustainable stands, our stand received a certificate for ‘improving the environmental impact of stand design and complying with sustainable standards’. This attracted great attention from Asian distributors and our potential target audience. We had a very successful fair where we demonstrated the power of our brand with both the new business connections we established and our innovative designs, while bringing a new perspective to our international activities.”
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.