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Chef Mehmet Yalçınkaya met with gastronomy students

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Chef Mehmet Yalçınkaya met with gastronomy students


At the "Gastro Talks 7" event, the famous Chef Mehmet Yalçınkaya, the founder of the MYK Gastro Arena, who participated in the "Process of Creating a Brand Identity in Turkish Gastronomy" interview and met with gastronomy students, stated that the recognition of Turkish cuisine abroad should be increased for branding. Yalçınkaya, "Gastronomy is really important. Although food income seems to be in the tourism income, we actually have a great share as the food and beverage sector. Therefore, the development of award-winning restaurants such as Michelin stars will attract the attention of many people abroad."


In order to address the branding process of Turkish cuisine and to meet the sector with gastronomy students, Istanbul Gelisim University organized an interview titled "Brand Identity Creation Process in Turkish Gastronomy". In addition to many important names from the sector, the famous Chef Mehmet Yalçınkaya also participated in the event as the main speaker. At the beginning of the interview, a plaque was presented to the famous names of the gastronomy sector, who provided support to 100,000 aid trucks sent to the disaster area on behalf of the university in the February 6 earthquake. In the event, Chef Mehmet Yalçınkaya shared his experiences with the students and made important recommendations on what should be done for the branding of Turkish cuisine.

Stating that they care about meeting with young people in order to make way for the next generation for the sector, Mehmet Yalçınkaya also added: "We come together with gastronomy students as much as we can to prepare the people who will come to our place in the sector. We share our experiences on what our university friends need to do in order to go further in their fields. In this way, we are trying to pave the way for them.”

"With evaluation organizations, we are on alert about gastronomy"

Stating that there have been very important developments in the field of gastronomy in Turkey in recent years, Yalçınkaya: "There have been very important developments in Turkey recently, especially regarding gastronomy. We need to talk about these developments because two very important rating agencies came to Turkey. The fact that these organizations come to our country enables us to alert  in terms of gastronomy. When people go to different places, they go to businesses to eat by looking at such rating agencies. Gastronomy is really important. Although food income seems to be in the tourism income, we actually have a great share as the food and beverage sector. Therefore, the development of award-winning restaurants such as Michelin stars will attract the attention of many people abroad. International restaurants will be opened. The share obtained from gastronomy tourism will increase.''

“Our cuisine is not available in every province and district in the world. Recognition should be increased, we should open restaurants everywhere''

Underlining that the recognition of Turkish cuisine should be increased in the name of branding, Yalçınkaya stated that Turkish restaurants should be opened in countries, provinces and districts of the world in this sense. Yalçınkaya also continued his speech in which he listed what needs to be done for the branding of the sector as follows:

“In order to further develop Turkish cuisine in the world, quality studies should be increased; social media should be used effectively, and services should be provided effectively. We should host world-renowned gastronomy experts in our country and take part in fairs and festivals."

Stating that they attach great importance to this field as a university because they believe in the future of the gastronomy sector, IGU Gastronomy Departments Coordinator Assoc. Prof. Dr. Serdar Egeli, on the other hand, "Today, we will evaluate with our chef what it takes for the gastronomy sector to take a step forward. We can consider gastronomy with both economic, social and environmental dimensions. Its economic dimension is one of the most profitable sectors. From a social point of view, gastronomy is a must and one of the most basic elements of socialization. Environmentally, climate crises and sustainability have been the main theme in recent years. Since sustainability is the main theme of our university, we attach importance to the gastronomy department in this context. Because we care, we have a license, a master's degree, our Bakery and Pastry department that we opened last year, and our Gastronomy English department that we export chefs to the world. We are moving forward with serious studies and doing R&D studies. From the Turkish Cuisine book we published last year, we are carrying out important works in the name of our visions for the future."

After the event, in order to commemorate the War of Independence and Gallipoli wars mobilization buns and hosaf belonging to the Balıkesir region were served by gastronomy students.


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