Gastronomy

Elite chefs, high concept dining, discerning clientele, in the heart of the Cyclades where glamour meets gastronomy

Türkiye's southeastern province of Gaziantep, which has recently ranked ninth among the world's best gastronomy cities as chosen by a world-renowned rating company, continues promoting its dishes internationally.

Perhaps her name hasn't reached many of you yet. That is because she is a chef who prefers to work quietly and steadily, avoiding the spotlight. Allow me to introduce Suna Hakyemez, the head chef at Roka in Istanbul. Her story and dedication have become a source of inspiration for many in the culinary world.

Every year, just before the New Year, it is customary to make guesses on what the new year will bring next year, what will be new trends, in gastronomy, what will be cool to eat and drink, what will be out of fashion and what will be new hot topics. The gastronomy world is all speculating what the new gastronomy trends of 2024 will be.

Turkish chef Ebru Baybara Demir has been named the 2023 Basque Culinary World Prize winner for utilizing gastronomy as a powerful force for integration, empowering women from both Türkiye and Syria, dismantling prejudices, and showcasing the riches of cultural exchange.

Türkiye's first İncili (Pearl) Gastronomy Guide is now available in English, guiding tourists to explore some of the most-try restaurants and eaters to savor the country's delicious cuisine while on their trip.

Abosede Ruth, a 25-year-old Nigerian national, has been enrolled in a culinary school in the southeastern province of Gaziantep for four months.

She is planning to open a restaurant in Canada after completing the eight-month training and an eight-month internship program.

"I love cooking and tasting. I want to be a big chef and I want to open a restaurant in Canada," she said.

In an effort to promote an exchange of culinary culture between Moldova and Turkey, members of the UNESCO Turkish National Committee and a Moldovan delegation have come to Turkey's southwestern province of Afyonkarahisar to take delight in the region's world-famous gastronomic heritage.

Turkey offers a table of abundant resources for sustainable gastronomy tourism, according to a Turkish culinary expert who says authenticity should be preserved to maintain it.

"To make the most of this potential, we should make the preservation of the local gastronomic heritage our focus," Zeynep Kakınç, chair of the Istanbul-based Gastronomic Society of Turkey, told Anadolu Agency.

After the spectacular show and the flirtation between history and fashion, a menu of gastronomic beauty was unfolded