Istanbul Gelisim University (IGU) hosted the second Gastronomy Festival themed Gastrotech, which focused on technological innovations, sustainable practices and digital transformation in the field of gastronomy. The event brought together students, academics, industry professionals and gastronomy enthusiasts.
This thematic gathering, reflecting the university's innovative vision, showcased the intersection of culinary arts and technology through practical examples. In his opening speech, IGU Secretary-General and Gastronomy Departments Coordinator Assoc. Prof. Serdar Egeli emphasised that gastronomy has become a carrier of cultural memory and drew attention to the importance of practical education and technological integration. He stated that the ‘GastroTech’ course included in the university curriculum is an important step in reinforcing this vision. Referring to Turkish Cuisine Week in his speech, Assoc. Prof. Egeli emphasised the necessity of blending the deep-rooted culinary culture with technology and drew attention to the value of such events, which provide students with inspiring experiences.
During the event, IGU Rector Prof. Bahri Şahin also shared information about the university's AQAS-accredited gastronomy programmes, nearly 500 registered patent applications in the field of food technology, and its interdisciplinary education model. He emphasised that gastronomy is inseparable from agriculture and food. Abdülkadir Gayretli, Chairman of the Board of Trustees, stated in his speech that university education is not merely about imparting knowledge, but that students must develop with the goal of excellence. The importance of such practical events within the framework of the university's continuous development approach was emphasised.
The event programme then continued with an introduction of the festival organising committee and a short presentation accompanied by a band.
The first session of the event was held under the title ‘Success Stories of Hotel Chefs.’ Moderated by Prof. Aslı Albayrak, the session featured Executive Chef Gazi Çiftçi (Fairmont Quasar Istanbul), Executive Chef Efe Anıl Çetin (Rixos Tersane Istanbul), Executive Chef Şevket Cihan (The St. Regis Istanbul), Executive Chef Yusuf Gülyiyen (Grand Hyatt Taksim), Executive Chef Samet Güney (Princes Palace Resort Istanbul a Member of The World), Executive Chef Ali İhsan Özkan (The Ritz-Carlton Istanbul) and Head Chef Semih Acar (Soho House Istanbul) shared their industry experiences with the students. At the end of the session, Prof. Albayrak presented the participants with plaques of appreciation for their valuable contributions.
At the end of this session, the award ceremony for the ‘Artificial Intelligence Poster Design’ and ‘Artificial Intelligence Short Film Competition’ organised as part of GastroTech 2025 was held. Artificial intelligence, the main theme of the event, was addressed with creative content on how it has reshaped the digitalisation process of culinary cultures. In the poster competition, participants were expected to express the cultural elements of Turkish and world cuisines using the visual language of the digital age; the short film competition, on the other hand, showcased the evolution of cuisine through cinematic narratives under the title ‘Time Travel: 100 Years of Change in Turkish Cuisine with Artificial Intelligence.’ The winners of the Short Film Competition were: Metehan Özırmak, Tolga Karakol and İrem Kaplan were presented with their plaques by Asst. Prof. Nevruz Berna Tatlısu. Poster Design Competition winners: Ahmet Tavhid Kuzu, Nihal Cemile Yıldız and Rümeysa Kaya were presented with their plaques by Asst. Prof. Muzaffer Çakmak.
Following the award ceremony, Metin Yavuz, winner of MasterChef Turkey 2022, met with the students, shared his career journey and offered advice to young aspiring chefs. After his presentation, he was presented with a plaque by Assoc. Prof. Serdar Egeli.
The event continued in the second session with the title ‘Success Stories of Restaurant Chefs.’ The session was moderated by Big Chef's Restaurants Coordinator Executive Chef Murat Aslan. Executive Chef Kemal Can Yurttaş (Aila Restaurant), Executive Chef Emrah Orak (Zuma Turkey Coordinator), Executive Chef Serhat Eliçora (CVK Bosphorus Izaka Restaurant), Executive Chef Fırat Yakut (Ulus 29 Restaurant) and Head Chef Umut Reçber (Migros) met with students and shared their career journeys. At the end of the session, Lect. İbrahim Levent Demirçakmak presented thank-you plaques to the session moderator and the speaking chefs.
In addition, the band's lively rhythms created an energetic transition between sessions, and both the discussion area and the festival square took on a festive atmosphere. Throughout the event, there were product presentations featuring traditional flavours interpreted with modern techniques, demonstrations of new-generation kitchen equipment, industry panels and interactive workshops. Participants were provided with comprehensive information about the present and future of gastronomy, and opportunities to develop new collaborations were also provided. At the end of the event, DJ Ogün Dalka took to the stage and entertained the students, filling the campus with music and fun.
Academics from the Faculty of Applied Sciences, the Faculty of Fine Arts, and Istanbul Gelişim Vocational School also actively contributed to this comprehensive event. First and foremost, members of the organising committee Assoc. Prof. Serdar Egeli, Prof. Aslı Albayrak, Asst. Prof. Nevruz Berna Tatlısu, Asst. Prof. Muzaffer Çakmak, Asst. Prof. Elif Cemre Özaydın, Lect. İbrahim Levent Demirçakmak, R.A. Gizem Hülağa, R.A. Berna Tellioğlu, R.A. Cem Keskin, R.A. Dr. Emel Çirişoğlu, R.A. Ayşe Seray Engin; the teaching staff of the gastronomy departments who provided their support from the beginning to the end of the preparatory stages: Lect. Kemal Şahanlık, Lect. Revşan Akay, Lect. Çağkan Güner, Lect. Yeliz Erdoğan, Lect. Murat Mutlu Tokay, Lect. Erkan Kıyıcıoğlu, Lect. Semanur Önal, and kitchen managers chef Didar Başgöze and chef Yiğit Can Yeşil, who made significant contributions to the successful implementation of the application processes.
This comprehensive festival was planned in line with the Sustainable Development Goals (SDGs) of Quality Education (SDG 4) and Responsible Production and Consumption (SDG 12), contributing to the implementation of a sustainable and innovative approach in gastronomy education.
