They Took Turkish Cuisine to the World Stage: International Successes by IGU Students

Students of Istanbul Gelisim University (IGU) drew attention with their achievements at the 22nd International Istanbul Gastronomy Festival, one of the most prestigious gastronomy events in Türkiye. Competing in two separate team categories at the university level, IGU students achieved remarkable success by winning gold medals in both categories. Held between December 17–20, 2025 at the Bahçelievler Convention Center, the festival was organized under the leadership of the Turkish Chefs Federation (TAŞFED) in cooperation with the World Association of Chefs’ Societies (WACS). Bringing together numerous professional chefs, academics, and students at national and international levels, the event provided a shared platform for current gastronomic approaches and practical skills.

Gold Medal in Modern Turkish Cuisine

On December 20, 2025, Istanbul Gelisim University students earned a gold medal with their performance in the JP10 – University-Level Modern Turkish Cuisine Team Competition.
Representing IGU in the competition were Yahya Osman Çalışkan, Ahmet Efe Köylü, and Kaan İnci. The team presented a menu that blended the principles of modern Turkish cuisine with traditional flavors. The menu featured Sivas madımak with Mengen cheese balls as the appetizer, lamb Karski with lamb tripe mushroom couscous as the main course, and crispy pumpkin baklava with tahini sauce for dessert.
The menu was evaluated based on originality, technical execution, flavor harmony, and presentation, and was awarded a gold medal. This achievement highlighted the students’ competence in combining the deep-rooted heritage of Turkish cuisine with contemporary gastronomic techniques.
The students’ disciplined work ethic, intensive preparation process, and practice-oriented education model played a key role in this success. The gastronomy education offered at IGU addressing technical proficiency, aesthetic perspective, and teamwork in a holistic manner was considered one of the most significant factors behind this achievement.

Full Marks from the Jury for Original Menus

Within the scope of the festival, two separate teams representing Istanbul Gelisim University also competed in the JPT 2 – Best University Team of the Year Competition and were awarded gold medals following the jury’s evaluations. The teams were assessed based on technical competence, flavor balance, presentation aesthetics, time management, and teamwork.
The first team consisted of Mevlüt Ubeyde Can, Onurcan Öceş, and Emine Toraman, while the second team included Emrullah Saraç, Umutcan Yılmaz, and Şeyma Nur Bayrak. With their original menus, IGU teams received full marks from the jury and were recognized among the standout university teams of the festival.

The gold medals earned by Istanbul Gelisim University students in different categories within the same festival were regarded as a concrete indicator of the university’s practice-based, interdisciplinary, and quality-oriented education approach in the field of gastronomy.