‘Gastronomy Festival‘ was held at Istanbul Gelisim University (IGU) within the scope of Spring and International Student Festivals. Special stands were also established at the festival, where many famous names and companies from the sector had the opportunity to meet with university students. In addition, seminars titled ’Success Stories of Companies‘ and ’Success Stories of Chefs' were given.

“We teach our students not only culinary skills, but also sustainability awareness and creativity”

Making the opening speech of the Gastronomy Festival, Istanbul Gelisim University Gastronomy Departments Coordinator Assoc. Prof. Dr. . Serdar Egeli emphasized the importance that IGU attaches to gastronomy departments, which stands out with its sustainability studies, he also added, "Gastronomy is not only a culinary art but also a cultural heritage. Food is a tool that brings people together, shares cultures, and brings communities closer together. By maintaining its commitment to these values, our university teaches our students not only culinary skills, but also cultural understanding, sustainability awareness and creativity." Referring to significant developments in the gastronomy sector, Assoc. Prof. Dr. Serdar Egeli made evaluations about new technologies integrated with gastronomy, the use of artificial intelligence, current investment trend coffee and bakery businesses, innovative technologies, growth trend of the sector, iconic restaurants and restaurant rankings.

“A perfect opportunity to connect with the industry”

At the Gastronomy Festival held at Istanbul Gelisim University, students met with representatives of famous companies in the sector for internships and job opportunities. Students who received important tips from the names that will contribute to their careers also experienced new tastes at the established stands. Participation in the Gastronomy Festival, which attracted great attention from outside the institution, was quite intense. Students stated that the festival was an excellent opportunity to learn about the industry and connect with famous companies and successful chefs.

Mehmet Yalçınkaya, Nadir Güllüoğlu, Osman Sekman, Önder Bilen, Hasan Fehmi Peker, Muhittin Fidan, Arif Madakbaş, Gökhan Özcan, Soner Kesgin, Şenol Demirtaş, Emre Karakafa, Cihan Keçeli, Özay Akar was among the significant names in the field of gastronomy who attended the festival.

Chief Yalçınkaya: It is very significant for students to meet with sector representatives

Chef Mehmet Yalçınkaya, who thanked Istanbul Gelisim University for organizing the organization, said, "It is very important for students to come together with the sector or sector representatives. Since there are demands from every school, particularly with the increase in the number of students in the gastronomy department recently, it has become a little more difficult for the sector to bring this together with you. We are aware of this, but such gastronomic events can now easily bring you together with the industry and food investors.”

"The preliminary preparations and internships you will do are very valuable for us"

Pointing out that there is a significant staff shortage in both the service and kitchen dimensions in the gastronomy sector, Chef Yalçınkaya remarked, "The trainings you will receive here, the meetings you will make, the preliminary preparations you will make before starting to the sector and the internships are very valuable for us. We are happy that gastronomy events attract great attention in this way.''

“You can meet the chefs and draw yourself a great road map in the industry”

Chef Yalçınkaya, who guided the students about what they should do, continued his words as follow:

“After the meetings here, draw a route for yourself. Thanks to the networks you will establish with the companies that come here; you can meet different people, different chefs and draw yourself a great road map in the sector. It is useful to establish a dialogue with all participants.”

"We want to benefit from the ideas of young people"

Özay Akar, Deputy General Manager of a large company responsible for food in Istanbul, stated, "The biggest problem of the sectors is not being able to meet with young people. That's actually why we are here. We want to include our young people in the companies and benefit from their perspective and ideas for the future. We also want to meet the staff needs of companies." 

“It is very important to persevere and work with the same motivation all the time”

Chef Soner Kesgin, who works in a famous hotel, said, “I have been in the industry for about 25 years. I have worked in many different countries abroad. We wanted to tell our fellow students what they can do for their profession both abroad and at home. We also made some speeches in terms ofthe development of the gastronomy sector . This is a great opportunity for those who want to work with us for the future. You see how useful what you have learned over the years has actually been over time. The product, menu information, and sometimes menu contents vary according to the seasons. It's a long road. You have to be patient. There are challenges in the kitchen as well as everywhere else. It is very important to persevere and work with the same motivation all the time.” 

"We identify our students who are eager and excited in the internship"

Famous Chef Arif Madakbaş, on the other hand, said:

“It is necessary not to give up in order to achieve the goal. Luck finds those who do not give up. After receiving a good theoretical education, students should do internships where they can improve themselves in a practical way. Then, when they enter the professional life, they should continue the development process. We are here to help them. Businesses are too picky about student recruitment. We identify our students who are eager in the internship. Then we try to work with them.”