“Culinary Stories of an Empire” Talk Held
Yunus Emre Akkor and Çiğdem Alagök shared professional experience with gastronomy students, highlighting traditional cuisine, regional product knowledge and cultural transmission.
Cultural Heritage and Professional Training in Gastronomy
Award-winning chef Yunus Emre Akkor and instructor chef Çiğdem Alagök met gastronomy students at the talk “Culinary Stories of an Empire.”
Chef Yunus Emre Akkor shared his professional journey, awards, documentary project and the development of his books. Emphasizing that every undertaking should leave a mark, he noted that original work rooted in tradition receives recognition nationally and internationally. He advised students to read widely, express themselves and progress through experience.
Chef Çiğdem Alagök discussed the importance of regional product knowledge in Turkish cuisine, explaining that knowing where to source each ingredient is essential for cultural transmission and flavour.
The event concluded with students’ questions. We thank our guests for their contributions and inspiring insights.