The Turkish cuisine is one of the oldest and most diverse in the world, combining flavors that span thousands of years from the Anatolian table to the grandeur of the Ottoman kitchen. Food is an integral part of cultural identity, and Turkish cuisine serves as a cultural bridge reflecting a mix of traditions and innovation.

In this context, the Yunus Emre Cultural Institute organizes the “Summer School of Turkish Cuisine” program, offering chefs from around the world the opportunity to closely explore this heritage and exchange experiences about the secrets of flavors and the authenticity of the Turkish table.

As part of the program, 13 chefs from different countries had the chance to discover the flavors of Anatolia up close. This year, Turkey hosted 735 students from 69 countries through this initiative.

During the program, Turkish chefs and culinary experts accompanied the trainees to introduce them to the traditions of kitchens in Istanbul (northwest), Konya (central), Gaziantep, and Şanlıurfa (south).

In Gaziantep, foreign chefs were shown how to prepare the dishes “Biran” and “Yaparlama,” and they also got to know the local kitchens in Konya and Urfa. The program included seminars presenting local recipes and techniques for preparing Anatolian dishes, followed by tastings for guests.

Participating chefs were hosted at Turkish family tables in the cities they visited, experiencing Turkish dining culture firsthand, alongside visits to sites related to Turkish culinary heritage and participation in practical lessons.

The Istanbul tour introduced chefs to Ottoman cuisine culture and the story of Turkish coffee. The Chairman of the Board of “Karaköy Güllüoğlu” company and famous baklava maker Nader Güllü gave a practical demonstration of how to prepare baklava.

Selçuk Karakılıç, coordinator of the Summer School of Turkish Cuisine at the Yunus Emre Institute, said the program included a special seminar on the 2000-year history of Turkish cuisine.

He explained that participants toured famous places dedicated to introducing Turkish culinary culture.

“After a seminar on the Ottoman table, we took guests to the kitchen section of Topkapi Palace in Istanbul. Our goal was to introduce them to the details of Turkish cuisine, from table setting to the variety of dishes,” he added.

Karakılıç pointed out that the program also aims to develop dialogue and exchange experiences between Turkish chefs and their foreign counterparts.

He continued, “We practically showed guests how to prepare baklava and how to eat it, as it represents an important element in promoting Turkey.”

He mentioned that “the main purpose of the summer school is to highlight the ancient models of our cuisine and connect guests, especially experts, with each other.”

Baklava maker Nader Güllü expressed his happiness in presenting baklava culture to the guests, emphasizing that “the cuisine of any country is part of its culture.”

He added, “I am an artist and craftsman, and when I convey this Ottoman culture, I feel great pleasure. People recognize the authenticity of this art we inherited, and they understand that baklava is an art form in itself.”

Canadian chef Avi Holo, who has been teaching culinary arts in his country for 18 years, said, “When I return to Canada, I want to introduce my students to this rich cuisine.”

He added, “I have learned a lot about the authenticity of Ottoman cuisine and gained important experiences from professional chefs in Turkey.”

Azerbaijani chef Aynur Ahmadova from the United Kingdom expressed her great love for Turkish cuisine.

She said, “What I like most about this cuisine is the extensive reliance on local ingredients.”

Ahmadova concluded, “I will carry what I learned here to Britain, and everyone should get to know Turkish cuisine, taste its dishes, and explore its rich heritage and authenticity.”