Istanbul Gelisim University Made a Strong Academic Connection with the Gastronomy World at Culinary Forum 2026

Culinary Forum 2026, bringing together leading professionals, academics, chefs, and students from the gastronomy and food and beverage sector, was held on February 17-18, 2026, at the Nirvana Cosmopolitan Hotel. Istanbul Gelisim University (IGU), represented by its strong academic staff at this internationally attended forum, comprehensively addressed the current dynamics of the gastronomy world through panels, workshops, tasting sessions, and networking areas. At the event, where academic perspective and industry experience came together on the same platform, Istanbul Gelisim University Secretary General and Gastronomy Departments Coordinator Assoc. Prof. Serdar Egeli moderated the session titled "The 'Less is More' Revolution on the Plate: Minimal Presentation, Maximum Flavor, and the New Generation's Approach to Balance."

A Platform for Sharing Innovative Approaches in Gastronomy

Conference sessions at Culinary Forum 2026 addressed topics including industry trends, sustainable culinary practices, the importance of local products, cost management, and experience-focused gastronomy. In workshops and hands-on sessions, participants had the opportunity for applied learning. Through networking areas, industry professionals, students, and young chefs were able to connect directly.

Strong Academic Participation from IGU

Istanbul Gelisim University provided strong representation in terms of academic participation at the event. Alongside IGU Secretary General and Gastronomy Departments Coordinator Assoc. Prof. Serdar Egeli, the university's academic contributors included Faculty of Applied Sciences Department of Gastronomy and Culinary Arts Asst. Prof. Muzaffer Çakmak, Faculty of Applied Sciences Department of Gastronomy and Culinary Arts Asst. Prof. Elif Cemre Özaydın, and Faculty of Economics, Administrative, and Social Sciences Department of Tourism Guidance Asst. Prof. Ramazan İnan.
IGU academics drew attention to the fact that gastronomy is an interdisciplinary field that must be addressed not only as a culinary art, but through its dimensions of cultural heritage, tourism, economics, and sustainability. They emphasized the critical role such events play in strengthening the interaction between academia and industry and in preparing young talent for the professional world.

Minimalist Culinary Philosophy in the "Less is More" Session

The session titled "The 'Less is More' Revolution on the Plate: Minimal Presentation, Maximum Flavor, and the New Generation's Approach to Balance," held as part of the forum, was one of the standout panels. Moderated by Assoc. Prof. Serdar Egeli, the session featured Grand Hyatt Istanbul Executive Chef Yusuf Gültiyen, Ruff Grill & Bar Head Chef Ender Altundağ, and Chef-Culinary Instructor Andreas Zeitlhofer as speakers.
The session addressed the philosophical and technical dimensions behind the simplified plate presentations in modern gastronomy, noting that a new generation of chefs is inclined toward creating simpler yet more conscious and balanced plates, and stating that the "less but more meaningful" approach represents a powerful transformation in gastronomy.

A Mission to Bridge Academia and Industry

Through its active and academic participation in Culinary Forum 2026, Istanbul Gelisim University demonstrated on an international platform its approach to bringing theory and practice together in gastronomy education.
IGU's emphasis on industry collaboration, its vision of enabling students to engage with the professional world at an early stage, and its interdisciplinary education model were among the elements that stood out throughout the event.
In this context, IGU once again demonstrated that it is not merely an institution that produces academic knowledge, but a strong educational brand that contributes to the development of the gastronomy sector, supports innovative approaches, and prepares young talent for the future.