The All Cooks and Pastry Confederation Scientific Committee Member and instructor Saadet Güngör said, “The key to making good food is to add love to it,” he said, with the effect of his family’s tendency to cook.
Saadet Güngör, who had a predisposition towards the art of cooking since childhood, thanks to his father’s ownership of one of Kayseri’s most prominent restaurants and his grandmother and mother being talented in cooking very well, gradually improved himself in the following years.
Saadet Güngör, who worked as an Art and Technology Design teacher under the Ministry of National Education for many years, later became an expert in this field due to her love of cooking. In this area all the necessary documents to join the cookery course area Felicity Gungor, was the owner of the tutorial and controller documentation about cooking in Turkey.
TAUGHT TURKISH FOOD TO THE US
Saadet Güngör, who has taught Original Turkish Foods to foreign students at the Comminity Center at Incirlik Air Base for years, stated that he introduced Turkish cuisine to the whole world and said, “I had students from all over the world at Incirlik Air Base as well as from the USA. I gave courses especially to US soldiers and their families. Now they cook Turkish food all over the world. They follow my prescriptions, still asking me questions. “I am extremely proud to have brought Turkish food to all over the world.”
NUMEROUS MEDALS WON
Saadet Güngör, who won two gold medals at the Gastro Antalya EXPO, which was attended by more than 800 competitors from 45 countries, one of the world’s leading competitions, in different categories in Kayseri oil ravioli and Adana mother girl dinner, said, “Especially my meal with mother and daughter attracted great attention. I cooked the girl with mother, which is a very demanding meal, on the spot in a total of 40 minutes.
Kneading the meat of the bulgur, roasting the minced meat, making its mother and daughters, cooking and decorating it all in 40 minutes. The jurors were even impressed by its scent and couldn’t wait to taste it. In addition, I won a medal at Gastro Istanbul with Kayseri fat ravioli and Fig dessert, which I learned from my grandmother, at the Istanbul Food Days, held in Istanbul and where the World Championships were held. . Here I missed the world championship by weight difference. Because although it was written in the specifications, I missed the gold medal because I made the weight of the food too much.
TASTE IS IMPORTANT
Stating that he believes that cooking is an art and that hand taste is very important in cooking, Güngör said, “Everyone’s hand taste is different. Give the same butter and the same egg to 10 people, they cook the eggs in the same frying pan, and 10 different dishes come out with its appearance and taste. I believe I have a family hand flavor. Now, besides cooking, plate decoration has become an art. Sometimes we spend twice the time we spend on dinner in competitions decorating plates. I love both painting and cooking. “I cannot give up on both of them like my child.”
