The Future of Turkish Cuisine with Chef Somer Şef
Renowned chef Somer Sivrioğlu recently engaged with students at Altınbaş University. Participating in a conference organized by Altınbaş University, Chef Somer had the opportunity to taste the dishes prepared by the students.
Renowned chef Somer Sivrioğlu, famous for his participation in the MasterChef program, recently met with university students at Altınbaş University's Gayrettepe campus.
Attending an event organized by Altınbaş University's Department of Gastronomy and Culinary Arts, Chef Somer first visited the practical kitchen and then participated in the organized conference.
The conference began with an opening speech by Gökhan Taşpınar, an instructor at Altınbaş University's Department of Gastronomy and Culinary Arts. Taşpınar emphasized the prominence of culinary arts, particularly with the influence of television programs, noting that there are over 100 gastronomy schools in Turkey.
Dr. İnanç Atılgan, a faculty member in the Joint Courses Department, discussed the projects prepared by Altınbaş University's Department of Gastronomy and Culinary Arts to represent Turkey internationally.
In his speech, Chef Somer mentioned that Turkish restaurants opened abroad generally focus on serving doner kebab. He stated, "The reason is the desire of immigrants to do the best job they know. Turkish cuisine can be among the top 3 cuisines in the world because it is very rich in terms of ingredients. The real Turkish cuisine is the Central Anatolian cuisine."
Addressing the issue of zero waste, which is also among the sensitivities of Altınbaş University, Somer Sivrioğlu stated, "Turkey is not in a bad position regarding zero waste. We use that philosophy well."
Emphasizing the importance of knowing English in the kitchen, Chef Somer stated, "Our chefs should not just know English well but very well. Because English is the dominant language in the world and in the kitchen."
For gastronomy students whose goal is to work abroad, Somer Sivrioğlu recommended preparing 7-8 Turkish recipes they know very well before going. At the end of the event, Chef Somer tasted the dishes prepared by Altınbaş University students.
At the enjoyable conclusion of the event, a tree was presented as a gift to Somer Sivrioğlu, and a certificate of thanks was presented by Prof. Dr. Osman Nuri Uçan, the Dean of the Faculty of Applied Sciences.