The Most Delicious Story of Success

Hosting the gastronomy gathering, Özyeğin University Le Cordon Bleu Istanbul Turkey Director Defne Ertan Tüysüzoğlu said in her opening speech, “We shared the excitement with our graduates when the Michelin and Gault&Millau guides, which have left their mark on the world of Turkish gastronomy, were introduced in our country and our graduates were awarded. Le Cordon Bleu Istanbul, one of the world’s leading culinary arts schools, is strengthened with each success story. With our 129 years of culinary education, experience, and discipline, we know that we will help new stars write their own stories in Turkey as well as worldwide. We watch these journeys with pleasure. We are proud and happy to pass on what previous generations have left us to future generations.”

“A Privileged Partnership for Us”

French Consul General Olivier Gauvin expressed his satisfaction in his speech about coming together with chefs, graduates, and students in collaboration with Le Cordon Bleu Istanbul and the French Palace for the 6th “Gastronomy Trends” meeting this year. Gauvin said, “As you know, Le Cordon Bleu school, established 129 years ago in 1895 in France, is dedicated to culinary arts and hotel management. We were very happy to witness the 10th anniversary of Le Cordon Bleu Istanbul here at this palace in 2022. I hope we will continue this very privileged partnership between Le Cordon Bleu, the French Embassy, and the French Consulate.”

Le Cordon Bleu Istanbul Executive Chef Instructor Erich Ruppen noted that Le Cordon Bleu and Özyeğin University students have had the opportunity to intern at many local and international Michelin-starred restaurants. “The allure of working in a Michelin-starred restaurant lies not only in the prestige associated with such establishments but also in the unique learning opportunities they offer,” he said.

129 Years of Experience and Discipline

Le Cordon Bleu has opened its doors to thousands of young people with 129 years of experience and discipline in culinary arts education. Continuing its mission with international success in Turkey in cooperation with Özyeğin University since 2012, the graduates of Le Cordon Bleu Istanbul shared their experiences in the business world with their innovative and entrepreneurial spirit in addition to their professional education.

The meeting where Aykut Doğanok, Chef at Istanbul Frankie, Mahmut Can Kızılbay, Chef de Partie at TURK Fatih Tutak, Egem Aras, Pastry Chef at Neolokal, Hakan Süve, Executive Chef at The Marmara Bodrum and Tuti Restaurant, and Aycan Akdağ, founder of İnari Omakase, discussed the 2024 gastronomy trends as “Stars with Toques” was marked by the delicious presentations prepared by Le Cordon Bleu Istanbul students.

At the event, the dishes prepared by the students under the leadership of Le Cordon Bleu chefs were served with elegant presentations. The appreciation of the guests crowned the success of the future Stars with Toques.

 

Aykut Doğanok - Chef at Istanbul Frankie
“The fact that internationally renowned and undeniably standard-setting food and beverage rating guides also cover our country's gastronomy will provide a different perspective to sector employees at all levels in terms of vision and mission.”

Mahmut Can Kızılbay - Chef de Partie at TURK Fatih Tutak
“Refined cuisine is the main character of the kitchens I have enjoyed being a part of for years. The simplest definition of refined cuisine could be the presentation of quality ingredients with high-level techniques. With Gault & Millau's arrival in our country this year, smaller establishments and different food styles have found the opportunity to introduce themselves to Turkey and the world with a much broader list. Winning a hat along with a star and being on these lists has become a new motivation for all sector employees.”

Hakan Süve - Executive Chef at The Marmara Bodrum and Tuti Restaurant
“I have been in this profession for about 18 years. However, I have only felt the value and depth of what I do in the last 5 years. For example, many of us now question and research not just the amount of salt added to food, but also its minerals, variety, production locations, the chemical reactions with the products it combines with, its geography, and even its culture. One of the undeniable factors driving people to such inquiries is these distinguished rating guides.”

Egem Aras - Chef at Neolokal
“Refined cuisine expresses the elegance of our essence to me. Especially in terms of gastronomy, leading food guides like Michelin and Gault & Millau make the sector open to competition and creativity. I can say that it benefits the sector's progression by focusing more on innovation and micro-seasons rather than dogmatic advancement. Bringing together the endless flavors and countless varieties of Anatolia and presenting them to guests at the end of the day in a chic and internationally valid way is exciting.”

Aycan Akdağ - Founder of İnari Omakase
“I believe that evaluations like Michelin and Gault & Millau, which honor the world's best restaurants and chefs with meticulous selection, are a great source of motivation for us. Such evaluations, which allow the cuisines of different geographies to be recognized by large audiences, play a significant role in the recognition of the Turkish gastronomy world, which transforms with innovative concepts but always remains true to its values, in the global sector.”