Fairs and Events

We Understand the Climate Crisis from the Disappearance of the Smell of Bread

At the Gastroshow, organized in cooperation with Turkuvaz Media Group and Gastronomy Tourism Association, climate change and new trends in gastronomy tourism, which are among the most important topics in the world, were discussed.

It was published

7 months ago

May 31 2024

Author:

Elif Akin Yuksel

Environmental Engineer Assoc. Prof., who moderated the panel "Healthy Nutrition and the Effect of Climate Change on Food in the World". Dr. Regarding the impact of food on health after the climate crisis, Efsun Dindar pointed out that it is doomed to disappear as the world warms and said, "We need to leave a healthy food culture to future generations without respecting nature and disturbing the ecological balance."

Demet Sabancı Çetindoğan: “We Bring Local Products to the Economy with Our Producer Women”

Demsa Group Chairman of the Board of Directors, Demet Sabancı Çetindoğan, stated that they brought women into employment with MEB certified trainings and said, “We are doing our best to bring forgotten local products into the economy with our women producers and to increase women's employment. In this sense, we are carrying out special studies to develop Turkish gastronomy. "We travel from city to city and try to ensure that each region produces its own products with different purposes and techniques," he said.

Former Minister of Tourism Bülent Akarcalı: “Sustainability Can Be Provided by Private Companies, Not the State”

Former Minister of Tourism Bülent Akarcalı, another speaker at the panel, pointed out that although French cuisine is the number one cuisine in Europe, there is no ministry of tourism in France. Akarcalı said, “Although the main problem in Turkey is the institutions related to this, a situation is emerging where everything is expected from the state. However, in order to ensure sustainability, institutions must serve this and strive with their own means. For this reason, sustainability can be achieved by private companies, not the state. Turkey has sufficient capital and savings; After this stage, the state needs to pave the way for private companies. The development of tourism in Turkey was due to the low tourism deposits. "As gastronomy develops, presentation and technique also need to develop in the same way," he said.

Koçulu Peynircilik Chairman of the Board: “Consumption Frenzy Reduced the Fertility of the Soil”

İlhan Koçulu, Chairman of the Board of Directors of Koçulu Peynircilik, who was among the speakers of the panel, drew attention to waste in his speech. "I think we first realized that there was a climate crisis when the smell of waste and bread disappeared. As humanity, we waste too much instead of continuing our lineage. While the productivity we received from the soil used to be higher, it has now decreased significantly with this consumption frenzy. The PH values of the soil in the Adana region have dropped a lot in recent years. This will reduce the fertility of the soil and perhaps lead us to famine in the future. "The main purpose of gastronomy is to put food on our table, but we have gone beyond our main purpose with this waste approach," he said.

Writer and Businessperson Sema Soykan: “We Introduced the Fruit and Nuts Habit to the World”

As a country, we live in a culturally and historically rich geography. From now on, we need to properly transfer our cultural and linguistic richness to the next generations. We are a country that has been growing avocados since 1700. However, avocado trees were banned in the country at that time and although they did not grow in our country for more than 250 years, avocados have been growing in our country in recent years. Since fruits and nuts were very common during the Ottoman period, we can say that we gave this habit to the world.

In the last panel of Gastroshow, which hosted many important names that shape the world of gastronomy, the topic "New Trends in Gastronomy Tourism" was discussed.

Arzum Chairman of the Board of Directors Murat Kolbaşı: “We Must Increase State Support for the Growth of Gastronomy Tourism”

Stating that state support should be increased strategically for the growth of gastronomy tourism, Arzum Chairman of the Board of Directors Murat Kolbaşı said, “Although it saddens us that even our products such as doner kebab are claimed abroad, some of our companies in our country are of great help in protecting our own values. Gastronomy is present in every aspect of tourism. Food and coffee go to many different places around the world. In this respect, as a country, we need to improve our food and provide a standard. "We must intertwine gastronomy and tourism and integrate this into our culture," he said.

Pointing out that Turkish coffee is the first Turkish beverage registered by UNESCO, Kolbaşı said, “Gastronomy in Turkey has increased its importance all over the world in recent years. However, we have a registered product like Turkish coffee. We need to further increase the communication and promotion of this and show it to everyone. "We should focus on Turkish coffee and promote our coffee to the world in the right way," he said.

Pronto Tur Chairman of the Board of Directors Ali Onaran: “We Should Promote Turkish Coffee Abroad”

Pronto Tur Chairman of the Board of Directors, Ali Onaran, Stating that Turkish coffee has historical importance, he said, “We should introduce Turkish coffee abroad and market it correctly like other countries. "We should also increase the spread of Turkish coffee around the world with the support of our state and the initiative of our brands," he said.

Espressobar Founding Partner Sam Çeviköz: “I Want to Introduce Turkish Coffee to the Whole World”

Stating that he started the third generation coffee trend in Turkey, Espressobar Founding Partner Sam Çeviköz said, “I want to introduce Turkish coffee to the whole world, especially Australia. We established our own team in this direction and received great support from them. We were the first to initiate the third generation coffee in Turkey, and now our goal is to create the fourth generation coffee. "In this respect, the main way to achieve success is to trust the right team and benefit from their knowledge," he said.

Source: HORECA Trend and Turkuvaz Media Group, Gastronomy Tourism Association

Related Tags:Gastronomy Tourism Association Turkuvaz Media Group

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Fairs and Events

Sofra/Compass Group Türkiye Chefs Pushed the Boundaries of the Kitchen

Turkey's leading mass catering giant Sofra/Compass Group pushed the boundaries of culinary arts in the 10th year of its traditional Culinary Cup competition. In the competition that uniquely challenged the gastronomy world with the theme of "Push Your Limits" in order to highlight the values of gastronomy and culinary arts and the contribution it provides to the goals of Sofra Compass, Turkey's most talented chefs entered a fierce competition. The event, which ended with the victory of Chef Uğur Beko from Sofra/Compass Aegean Region, revealed the creativity and skills of the chefs.

It was published

3 days ago

December 11 2024

Author:

Elif Akin Yuksel

Sofra/Compass Group Turkey organized a unique event in the 10th year of the traditional Culinary Cup competition. This year's competition, organized with the theme of "Push Your Limits", showcased the creativity and passion of talented chefs from all over Turkey.

Chefs selected from across the country witnessed a unique competition at the grand finale held at Istanbul Gastronometro on December 7. Following tough regional eliminations, the finalists selected from among 5 chefs wowed the jury with their performances that pushed the boundaries of culinary arts. Gokmen Sozen, CEO of Sozen Group, Defne Ertan Tüysüzoğlu, Director of Le Cordon Bleu Türkiye, Waste-Free Kitchen Chef Özge Şahin, Content Producer and Food Engineer Özgül Coşar ve Gastronometro Instructor Executive Chef Murat ÖzipekA distinguished jury of experts in their fields meticulously examined the chefs' creativity, technical skills and storytelling abilities.

Every Plate a Manifesto: Sofra/Compass Group Türkiye Culinary Cup 2024 Borders Were Crossed

This year's Culinary Cup went beyond the traditional competition format and gave chefs the opportunity to truly show themselves. Competitors who combined pre-determined menus with their own interpretations struggled to present not only flavor but also a deep flavor story. The chefs' professional skills and unique narrative skills aimed to show how they enriched Sofra/Compass Group Turkey's corporate vision. Chefs meticulously prepared 4 portions of each recipe. Evaluation criteria included details such as the contestants' preparation process and use of ingredients, compliance with HSE (Health, Safety and Environment) rules, plate design, flavor and storytelling.

Victory Became Uğur Beko

Culinary Cup 2024, which ended with the great victory of Chef Uğur Beko from the Aegean Region, broke new ground in Turkey's culinary scene. Chef Uğur, who won the award, said, “I am happy to bring the first place to our region for the first time in 10 years. The support of my chefs and managers gave me great strength during this process. It was not easy to prepare for this competition after working hours while serving our customers at a busy pace. However, the support from the Aegean Region was always behind me today, and this also gave me a great responsibility. I knew I had to produce a good result. It was a difficult, tiring but enjoyable process and it was crowned with happiness in the end. I am a 28-year-old man, 1,90 tall; I didn't think I would cry, but I couldn't hold back my tears. The reward of all that effort, meeting the expectations of my family, loved ones and company, and also getting one step closer to my own life goals deeply affected me. This first place was a reward for all these efforts and was one of the most unforgettable moments of my life.” He expressed his feelings by saying.

The chef gave advice to next year's candidates with the words, "Everyone should definitely try to participate in this competition. You gain great experience in this process. Of course, it may seem like a difficult process. It is natural to think, 'How can I prepare while working?', but it is definitely worth sacrificing a little of your time and living this experience. Be brave, push your limits, and do not be afraid to make a difference."

Sofra/Compass Group Türkiye Chairman and CEO Nihat Kartal emphasized the importance of the competition with the following words: “This project, which we have been carrying out for 10 years, shapes the future of gastronomy culture. With the theme of 'Push Your Limits', we aimed for our chefs to reveal their creativity and potential in culinary arts. This competition is not just a competition. This event, which reflects the vision of Sofra/Compass Group Turkey, is a huge investment in the future of the gastronomy world. Each chef, by pushing their own limits, once again revealed the infinite potential of culinary arts.”

Kartal concluded his words by saying, “Regardless of the outcome of the competition, we are walking hand in hand with all our talents to grow and reach our company’s goals and to structure its future. The talent, creativity and work discipline of each one of them carries us to a better future and plays a major role in shaping the future of our company. We are also doing our best to create a fair, transparent and open culture and climate where our valuable talents can fully reveal their potential. The responsibility of being a people-oriented company is not only the business results but also the happiness and development of our employees. Therefore, we care about each of their ideas, dreams and needs.”

Source: HORECA TREND and Table/Compass Group Türkiye

Press Breakfast Took Place To Introduce Gastronomy Of The Turkish Republic Of Northern Cyprus

A special press breakfast organized by the Gastronomy Tourism Association (GTD) to promote the gastronomy of the Turkish Republic of Northern Cyprus (TRNC) was held on December 5, 2024 at the Efendy Restaurant owned by Somer Sivrioğlu, hosted by CEESS Global and Ceyhun Tunalı & Sons. The event was an important organization aiming to promote the cultural and gastronomic richness of the TRNC in the international arena.

It was published

4 days ago

December 10 2024

Author:

Elif Akin Yuksel

The event was attended by AK Party Founder, 24th Term MP and Constitution Commission Member Belma Satır, AK Party MP Nilhan Ayan, 27th Term Deputy Minister of Culture and Tourism Özgül Özkan Yavuz, Former Minister of Tourism Bülent Akarcalı, TRNC Acting Undersecretary of the Minister of Tourism, Environment and Culture Mr. Serhan Aktunç, TRNC Istanbul Consul General Fatma Demirel, TURSAB Former President Başaran Ulusoy, famous Historian and Author Sema Soykan, nutritionist Prof. Dr. Oğuz Özyaral, Gürkan Boztepe, President of the Turkish Gastronomy Tourism Association (GTD) Names such as were included.

Semih Sarıalioğlu, Chairman of the Real Estate Committee of the Turkish Gastronomy Tourism Association and CEESS Global Board of Directors, and Ceyhun Tunalı, GTD's TRNC Representative and Ceyhun Tunalı & Sons Owner, invited participants to visit the Turkish Republic of Northern Cyprus in order to further strengthen cultural and commercial relations with the “Baby Homeland Cyprus”.

TRNC Gastronomy Introduced to Guests

During the event, TRNC's unique gastronomic products were served to the guests. Presentations of halloumi cheese and special cheese varieties attracted great attention. At the end of the event, halloumi cheese, which has become the symbol of TRNC, and special cheese boards were presented to the guests.

This event, organized exclusively for members of the press and GTD, aimed to draw attention to the rich gastronomic culture of the TRNC and to strengthen the ties between Türkiye and the TRNC through gastronomy.

Source: HORECA TREND and Gastronomy Tourism Association (GTD)

Setur Marinas Took Its Place at the Tourism Investment Forum

The Tourism Investment Forum, considered as Turkey's most comprehensive tourism investment event, was held in Istanbul for the fourth time this year. Setur Marinas also took part in this prestigious event, where cooperation, innovation and investment opportunities in the tourism sector were discussed on a global scale.

It was published

2 weeks ago

December 3 2024

Author:

Elif Akin Yuksel

Tourism Investment Forum (TIF), one of the most important global platforms of tourism investments, was held in Istanbul with the theme of 'Destination Future Türkiye'.

The event hosted by the Turkish Tourism Investors Association (TTYD) was organized in cooperation with the Presidency of the Republic of Turkey Investment Office, the Ministry of Culture and Tourism, the World Travel and Tourism Council (WTTC) strategic partnership and Questex. Turkey's leading chain marina operator Setur Marinas also participated in this prestigious forum, which brought together all stakeholders of the tourism ecosystem.

TIF 2024 hosted many high-level participants this year, shedding light on the future of travel and tourism investments in different sessions. Many topics were discussed in depth, from strategic planning to financial solutions, from trends to luxury and lifestyle brands, from digitalization in tourism to climatic risks.

Setur Marinas General Manager Emre Doruk He was one of the speakers at the session titled 'From Source to Target: Ensuring Sustainability in Tourism'. Emre Doruk, who touched on the importance of the organization for Turkish tourism, also explained Setur Marinas' sustainability investments, its vision to pioneer environmentally friendly practices and future goals.

Organized by TTYD, the largest non-governmental organization of tourism investors, with 36 years of experience, TIF serves as a critical platform for networking, collaboration and financing opportunities in the tourism sector. The event brings together influential thought leaders in the tourism industry, international investors, financial institutions, banks, fund representatives, local and global travel/hotel brands, technology players, real estate developers and public institutions.

TIF not only serves as a strategic meeting point for Turkey's tourism investments on the world stage, but also carries the vision of being an organization that will shape the future of global tourism.

Source: HORECA TREND and Setur Marinas