American Chefs Enter the Kitchen with Young Turkish Chefs | HORECA TREND
Follow!

Fairs and Events

American Chefs Enter the Kitchen with Young Turkish Chefs

Türkiye, the world's food warehouse, is increasing its collaborations with American chefs to reach its $5 billion export target in the United States market.

Published

on

Within the scope of the TURQUALITY Project called Turkish Tastes, which has been successfully carried out for 5 years by the Aegean Exporters' Association to increase food exports to the USA, American chefs Reimund Pitz and Jay Marshall visited flavor spots in Turkey and got into the kitchen with students from Yaşar University Gastronomy Department.

Speaking at the event at Yaşar University, Aegean Furniture Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel noted that the second phase of the Turkish Tastes Project has been implemented and that the Turkish food sector, which offers products of Mediterranean cuisine, has reached the commercialization stage in the US market.

Gürel, who stated that they gave the message to Americans, “Whatever you cook, make it using Turkish products,” said, “We want them to use Turkish thyme, fish, grains, dried fruits, olives and olive oils, fruit and vegetables, and eggs. We have been running a successful project for this purpose for 5 years. We have made good collaborations with universities and chefs. While our food exports to the US were 2018 million dollars in 708, we reached 2023 billion 1 million dollars by the end of 712. Our Turkish Tastes project has a big share in this success.”

Our Fish Exports to the USA via Air Cargo Gained Speed

Sharing that they have closed the world's protein gap, Aegean Fisheries and Animal Products Exporters' Association President Bedri Girit said that fresh fish exports to the USA with Turkish Airlines Cargo have gained momentum.

“We are the first in Europe in sea bass and sea bream,” said Girit, “Sea bass and sea bream also stand out in exports to the USA. We have recently started exporting Turkish salmon. Our cheese products are on the shelves of local markets. We have started to export honey and eggs regularly. Protein-based nutrition prevents obesity. The valuable fatty acids in our products directly contribute to brain functions and ensure the growth of smart generations.”

advertisement

Yaşar University Gastronomy Department students prepared a menu with American chefs consisting of Mini Karakılçık Kumru Bread, Sumac Butter, Sea Bass Sambosa, Söğürtme Parfait, Pestil Coulis, Sea Bass Ballotine, Wheat Risotto with Hazelnut & Sage, Kashar Cheese Tuilles and Fig Strudel. The lunch was attended by Yaşar University Vice Rector Prof. Dr. Yiğit Kazançoğlu, General Secretary Ender Duran, Vice Rector Responsible for International Competition Mehmet Hasan Atasoy, Aegean Fisheries and Animal Products Exporters' Association Chairman of the Board of Directors Bedri Girit, Aegean Furniture, Paper and Forest Products Exporters' Association Board Member and Turkish Tastes Ambassador Kazım Gürel, Aegean Exporters' Association Secretary General İ. Cumhur İşbırakmaz, Deputy Secretary General Serap Ünal, Yaşar University Department Heads Ata Türkfidanı and Hüseyin Arslan, Gastronomy and Culinary Arts Department Head Prof. Dr. Seda Genç, Gastronomy and Culinary Arts Department Faculty Member Dr. Lecturer Ezgi Fadıloğlu, Executive Chef Selin Güloğlu and Administrative Chef Mehmet Gürses attended.

Source: HORECA TREND and Aegean Exporters' Associations

Continue Reading
advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields * Required fields are marked with

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.

Published

on

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.

advertisement

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

Continue Reading

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.

Published

on

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

advertisement

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.

Source: HORECA TREND and Metro Türkiye

advertisement
Continue Reading

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.

Published

on

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

advertisement

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

Continue Reading

Popular News

Copyright © 2024 Orbis Media Information and Communication Technologies Ltd. Sti. All rights reserved. All rights of news, articles and content on our website are reserved.
Legal action will be taken in case of unauthorized use of our content.