As part of the Turkish Cuisine Week celebrations, Kayseri Governor’s Office, Kayseri Metropolitan Municipality, Erciyes University, and the Provincial Directorate of Culture and Tourism jointly organized the “Turkish Cuisine with Century-Old Recipes” event.

The event took place at the Tourism Faculty Conference Hall and was attended by Kayseri Chief Public Prosecutor Habib Korkmaz, Kayseri Metropolitan Mayor Dr. Memduh Büyükkılıç, ERU Rector Prof. Dr. Fatih Altun, Kayseri Provincial Director of Culture and Tourism Assoc. Prof. Dr. Şükrü Dursun, Provincial Police Chief Atanur Aydın, İŞKUR Provincial Director Ayşe Ak, ERU Vice Rectors Prof. Dr. Oktay Özkan and Prof. Dr. Cevdet Kırpık, Dean of the Tourism Faculty Prof. Dr. Kenan Güllü, academics, and students.

The event began with a moment of silence and the national anthem. In his opening speech, Kayseri Metropolitan Mayor Dr. Memduh Büyükkılıç highlighted the rich culture of Kayseri cuisine.

He continued as follows: “I believe that those who are interested in gastronomy, who develop themselves, adapt to current conditions, and grow in moments that carry the past to the future will have no difficulty finding work. Without practical application, you will later realize that the education you received has little meaning.”

ERU Rector Prof. Dr. Fatih Altun emphasized that important steps are being taken to advance the Tourism Faculty in the field of gastronomy.

He said: “We are striving to establish a respectable gastronomy department at the Faculty of Tourism. Our efforts are starting to bear fruit. We will likely begin admitting students to the Gastronomy Department this year. I believe our faculty will contribute greatly to increasing the recognition of Kayseri and the number of geographically indicated products in the coming periods.”

Kayseri Provincial Director of Culture and Tourism Assoc. Prof. Dr. Şükrü Dursun underlined Kayseri’s rich cuisine and noted: “Gastronomy is one of the leading values of tourism. When we look at Kayseri’s ancient history, especially the excavations at Kültepe, we can easily see traces of Kayseri’s rich cuisine dating back 4 million years.”

Tourism Faculty Dean Prof. Dr. Kenan Güllü expressed that promoting gastronomy products and raising awareness is meaningful and valuable.

Following the opening speeches, a panel was held.

Moderated by Tourism Faculty Lecturer Assoc. Prof. Dr. Harun Çalhan, the panel featured Kayseri Metropolitan Municipality Culture and Social Affairs Department Head Salih Özgöncü, Sinan Chef Restaurant Manager Sinan Yavuz, Lezzet Kayseri Page Manager Muhammed Koca, Ümit Usta Restaurant Manager Ümit Yiğit, and Kayseri Restaurant and Pastry Shop Owners Chamber Board Member Nejla Aşatır, who shared information about Turkish and Kayseri gastronomy with the participants.

The panel concluded with the presentation of plaques.

After the panel, guests toured the exhibition featuring Kayseri cuisine and geographically indicated products.