Gelisim News

In the interview followed by the professors and students of the FFA Department of Gastronomy and Culinary Arts, IGU SAS Gastronomy Department and the Gelişim Vocational School Culinary Program, guests shared the importance of securing the secrets of success, the importance of having our national cuisine and the works that they put forward within the scope of their efforts in this field for years.

At the end of the interview open to all, plaques were presented to the guests on behalf of IGU by Asst. Prof. İsmail Hakkı Tekiner and Asst. Prof. Üyesi Murat Doğan.
 
Chef researcher Vedat Basaran, who has contributed to the Turkish cuisine and coming to light of forgotten Ottoman dishes, has worked with internationally renowned chefs such as Paul Bocuse, Raymond Blanc, George Blanc, Michel Troisgros and Roger Verge and Alain Ducasse. Mr. Başaran, who takes part in the  Çırağan Palace Kempinski Hotel, Feriye Restaurant, TURING Association and the Friends of Culinary Association, is also a board member of NAR Gourmet and the chairman of YESAM - Center for Dining Arts. He received several awards during his professional life and is also a member of the Friends of Culinary Friends, Chaine de Rotisseurs and Skal International Istanbul, and is the vice president of TUROB.

Born in Konya, folklore researcher Nevin Halıcı graduated from Gazi University, Department of House Economy and Nutrition. After finishing her master's degree at Selçuk University she has completed a doctoral program at Gazi University. Halıcı has many books and works on Turkish Culinary Culture. Nevin Halıcı, who has numerous articles and papers published both at home and abroad, has prepared exhibitions related to Turkish cuisine and made various presentations as a chef, prepared the menus of the programs such as congresses and seminars.