The 4th International Gastronomy Festival (GastroAntep) was held in Gaziantep between 15-18 September. In the festival, the theme of which is "Sustainability and Biodiversity", the "Local Chef Universities Competition" was held, where the students of the Gastronomy Department of the universities could also show their talents.
Samet Tutuş, Özge Özkan and Esra Çoraksu, students of Istanbul Gelisim University Gastronomy and Culinary Arts Department, won the third prize with their khash (sheep’s head and foot soup) and Beyran soup (a famous Antep dish prepared with lamb), spicy ground beef wrapped in lace fat, back of lamb and crispy kadayif (oven baked shredded pastry with pistachio filling in thick syrup angel’s hair dessert) with pistachio and baklawa (sweet pastry with nuts).
ONLY 6 UNIVERSITIES ARE INVITED TO GASTROANTEP!
Gaziantep, the most famous Turkish cuisine, offered future chefs the opportunity to practice what they learned at the Local Chef Universities Competition organized as part of the 4th International Gastronomy Festival. 3 students from each university participated in the competition, where only 6 universities in Turkey were invited. Samet Tutuş, Özge Özkan and Esra Çoraksu, students of the Department of Gastronomy and Culinary Arts of the Faculty of Applied Sciences, represented Istanbul Gelisim University and exhibited the unforgettable tastes of Turkish cuisine with great success.
The 4th International Gastronomy Festival, which ended with the Masatder Chef Competition on September 18, hosted local/foreign chefs and gastronomy professionals for three days.
