INSTITUTES
The Future of Turkish Cuisine with Muhsin Chef
Muhsin Chef, who was included in the Michelin recommendation guide, came together with the students of Altınbaş University Gastronomy and Culinary Arts Department. Muhsin Ertürk shared his experiences with the chefs of the future and made suggestions on t
Altınbaş University's Department of Gastronomy and Culinary Arts organized a seminar on the Future and Importance of Turkish Cuisine. The seminar, held at the university's Gayrettepe campus, featured Chef Muhsin Ertürk from Lokanta Göktürk, which is listed in the Michelin Guide, and Ceramic Artist Bilge Ertürk as speakers.
The opening speech of the seminar was delivered by Dr. İnanç Atılgan, an expert in Culture and Gastronomy History. Dr. İnanç Atılgan, who personally knows Chef Muhsin and has experienced the art of cooking, shared the internationalization goals of the Gastronomy Department within Altınbaş University's strategy for gastronomic diplomacy.
Underlining their special mission to promote Turkish culinary culture abroad, Atılgan stated that such seminars would continue to increase. He said, "The Ertürk couple serves as a beautiful example that couples can create a gastronomy concept. The family story is presented at Lokanta Göktürk. Chef Muhsin's flavors, combined with Bilge Ertürk's plates, appeal to the palate in a different dimension, creating a unique blend."
Moderated by Chef Gökhan Taşpınar, a lecturer in the Department of Gastronomy and Culinary Arts, the seminar featured Chef Muhsin Ertürk sharing his experiences with gastronomy students, who are the chefs of the future. Chef Muhsin Ertürk talked about the challenges in the industry, how to cope with them, and offered advice on what to pay attention to on the road to Michelin. He emphasized, "It is crucial to know cooking methods very well rather than the products cooked. International products must be used in Turkish cuisine according to their taste and processing methods."
Ceramic Artist Bilge Ertürk also highlighted the importance of presentation and visuality in culinary arts as much as the taste of the food. Ertürk said, "The impact of a table increases when it appeals to all five senses. Therefore, plate designs must be compatible with the taste of the dishes." Chef Muhsin Ertürk and Bilge Ertürk also evaluated the presentation plates prepared by students for them, considering taste and presentation techniques.
The event concluded with the presentation of tree certificates to the guests by Prof. Dr. Osman Nuri Uçan, the Dean of the Faculty of Applied Sciences.
The next guest for the upcoming seminar will be German Chef Maximilian Thomae, who has been living in Turkey for over 30 years and is the manager of Gastronometro.