Gastronometro is 10 years old!

Gastronometro, launched by Metro Türkiye as Turkey's first gastronomy discovery platform and one of the food and beverage industry's closest business partners, is celebrating its 10th anniversary. Since its inception, the platform has striven for the sustainable development of Turkish cuisine through education, R&D, product development, and implementation activities in the field of gastronomy, with the aim of "preserving, developing, and introducing Turkish cuisine to the world." Gastronometro collaborates with internationally renowned gastronomy and hospitality schools such as the Basque Culinary Center and Ecole hôtelière de Lausanne, and brings together Michelin-starred chefs with Turkish chefs. It also conducts training and collaborations with the Ministry of National Education and the Ministry of Culture and Tourism. Having inspired thousands of chefs, producers, academics, and students to date, the platform has distinguished itself with its educational programs, projects supporting the use of local products in professional kitchens, and its innovative approach to the culinary ecosystem. Gastronometro, entering its new era with the motto "an education, R&D, and application platform that brings together Türkiye's gastronomy and hospitality sectors," aims to increase its collaborations both nationally and internationally and to bring the values ​​of Turkish cuisine to a wider audience. Taking another significant step toward ecosystem development, Gastronometro will soon become an accredited training center offering certified training programs in culinary, service, and stewardship based on MEB-approved curricula through an agreement with the Ministry of National Education.

“Education, R&D and Application Platform Bringing Together the Gastronomy and Hospitality Sectors”

Reminding that Gastronometro's founding purpose is to carry Turkish cuisine into the future, Metro Turkey CEO David Antunes said , “When we brought Gastronometro to life, our goal was not only to preserve the unique culinary culture of these lands, but also to carry it into the future. Over the years, this center has created a multi-dimensional sphere of influence, from education to R&D studies, from international collaborations to hundreds of events. Here, traditional recipes have been revived with the creativity of our chefs, the stories of local producers have been brought to the world, and industry professionals have had the opportunity to improve themselves. Today, Gastronometro defines the future of its journey with its new motto: 'An education, R&D, and application platform that brings together Turkey's gastronomy and hospitality sector.' This is an expression not only of past successes but also of the responsibilities we will undertake in the coming years. As Metro Turkey, we will continue to contribute to the development of the sector and carry this cuisine to the world with the same passion through our Gastronometro investment.”

“The Story of a Dream Coming True”

Maximilian Thomae , Director of Gastronometro, described the 10-year period as "a story of a dream coming true," stating, "Since our founding, we have built not just a kitchen, but a multi-dimensional platform centered on education, research, innovation, and sharing. Over these ten years, we have supported the development of nearly 3.000 Metro-branded products. We have brought together chefs, young talents, producers, and gastronomy enthusiasts under one roof with over 200 events and conferences. We have hosted many prestigious organizations, from the MICHELIN Guide to young chef competitions. At every step, we have sought ways to preserve and introduce our local values ​​to the world in order to properly keep Turkish cuisine alive. Indeed, Michelin-starred chefs we host at Gastronometro return to their countries with new knowledge about Turkish cuisine, adding a Turkish touch to their traditional flavors: 3-star Spanish Chef Elena Arzak now uses sumac, an indispensable spice of Turkish cuisine, in her recipes after discovering it during a visit to Gastronometro. 2-Michelin-star Spanish Chef Fernando Perez, on the other hand,..." He serves ayran (a yogurt drink) in teacups to his guests at his restaurant. "Our new motto is also the compass for the steps we will take in the coming years. We will continue to work with passion, never giving up on our dream for Turkish cuisine," he said.

Each Signed Work Was Reflected on Special Plates for the 10th Anniversary

Reflecting Metro Türkiye's passion for gastronomy, its commitment to embracing this field, and its vision to shape the sector, the platform celebrated its 10th anniversary with a special culinary experience prepared by Gastronometro chefs. The plates served at the celebration reflected Gastronometro's philosophy of "uniting the flavors of the past with the vision of the future." The signature plates, meticulously created over the past 10 years, symbolized Gastronometro's activities to date, the values ​​it has brought to Turkish cuisine, and the impact it has made on the gastronomic ecosystem. Prepared with local Turkish ingredients and interpreted with modern gastronomic techniques, the plates offered guests an experience that instilled both respect for their roots and the courage to innovate, bringing Gastronometro's inspiring story to the table and providing an unforgettable experience.

Source: HORECA TREND and Metro Turkey