Gastronomy Trends 2018
January 18, 2018
The Palace of France

The symbol of prestige and excellence in culinary arts Le Cordon Bleu’s famous graduate chefs and opinion leaders shared the gastronomic trends of 2018 with the industry.  The Consul General of France Bertrand Buchwalter, who hosted the event, emphasized the importance of gastronomy in diplomacy. Afterwards, Chef Erich Ruppen spoke about how life styles affected trends. Speakers Aylin Yazıcıoğlu talked about focusing on measures that could be taken against 21st century uncontrolled consumption habits; Umut Karakuş established the first Spice Library; Tolga Özkaya highlighted the recent refinements in the popular party foods and the changes in visual presentations and how the 2018 trends will be processed in catering and in the hotels.  Selin Ekim, which brings gastronomy and travel under one roof, has been pointed to the rising gastronomic and gastro travel points. Ali İhsan Pirgan, who emphasized the preference of flourless and fat-free products, stated that they will have a bigger place in our lives in the future. Barış Çelenay mentioned the shrinking portions due to the importance shown to healthy eating. Speaking on the rise of the Asian cuisine, Paris Le Cordon Bleu graduate Pierre Dutaret conveyed forward-looking clues to guests by stating the requirements of the hospitality industry in 2018.

Christina Huang, founder and co-founder of Zaoka, a Taiwanese-French fusion restaurant owner, who graduated from Paris Le Cordon Bleu and represents her country as the official gastronomic ambassador of Taiwan Cuisine in Paris; has shared the world's gastronomic trends with attendees, stating that gastronomy is the subject of more and more ARGE studies in the country, the development of hybrid tastes and the uptake of wastes.

The second meeting of the Gastronomy Trends Meeting at the Palace of France underlined the innovations in the gastronomy sector. Le Cordon Bleu Executive Instructor Chef Erich Ruppen, Nicole's owner and executive chef Aylin Yazicioglu, The Marmara Collection Taksim and Esma Sultan Yalısı Executive Chef Tolga Özkaya, Founder of Sour & Sweet Artisan Bakery Ali İhsan Pirgan, Minimosini Patisserie owner Barış Çelenay, Influencer Selin Ekim, Fairmont Quasar Istanbul Aila's Chef Umut Karakuş; the founding partner of restaurants such as Farago, French Paradox, Duck and Champagne, Candelma, Chef Pierre Dutaret and the founding chef of Zaoka Restaurant in Paris Christine Huang, Le Cordon Bleu chefs and graduates shared the trends and direction of the industry.