Gastro Talks
Gastro Tlks meetings organized by the Gastronomy Tourism Association (GTD) are starting. The “Gastro Talks” conference series organized by the Gastronomy Tourism Association begins. The first speaker of the conference, which will be held on Friday, October 2, 2020 at Swissotel The Bosphorus, will be Özgül Özkan Yavuz, Deputy Minister of Culture and Tourism.
A delegation consisting of members of the Board of Gastronomy Tourism Association (GTD) visited Mehmet Nuri Ersoy, Minister of Culture and Tourism, and Deputy Minister Nadir Alparslan. In a written statement from GTD regarding the purpose of the visit, it was announced that a presentation was made about the activities and projects of the association and that the association sought support for the Gastroköy project.

The minister asked support from GTD.
Minister Mehmet Nuri Ersoy, the projects carried out by the Ministry, “Turkey gastronomic map” of information from which you want support for the project.
President Gürkün Boztepe on behalf of GTD, Secretary General Levent Eren, Vice President Koraltan Saygın, Board Member Önder Dinler, Kahramanmaraş GTD President Sami Kervancıoğlu, GTD Trabzon President Ahmet Tütünci, GTD Scientific Board Member and Environment Committee President Assoc. Dr. Efsun Dindar, GTD Foreign Relations Committee Member Nermin Yurtoğlu, GTD Science Board Member Dr. Nur Undey, Chefs Federation President Salih Güney attended.

Gastronomy Actor
The Metro Turkey Gastronometro Director Max Thomae said: “Gastronometro, bearing traces of the centuries brings to light the true potential of the Turkish culinary culture and represents a new approach that contributes to the development of world gastronomy trends. There is a brand new gastronomy adventure every day in the Gastronometro and we enjoy experiencing this adventure together with our stakeholders. We do not see gastronomy only as an art of eating and drinking, but beyond that, we adopt a new generation gastronomy approach guided by taste lovers who think about taste, research and, most importantly, follow their dreams. For this reason, it is our priority to understand gastronomy professionals, to share their dreams and to inspire them. In order to realize this priority, we do not limit ourselves to only following the gastronomic trends of the time; We aim to be a gastronomy actor that personally determines these trends. ” said.

Approximately 2 thousand 500 new products were developed with R&D studies
R&D and product development studies are carried out on the Gastronometro platform. Metro Turkey, does not bring any food product on the shelf without the consent of the chief Gastronometro their own branded products. While nearly 2,500 products have been developed since 2015, 400 basic pastry products were listed under the brand name of Metro Chef in the sortiment study that lasted 1.5 years for professional pastry products.

In addition, product tasting tests performed with 35 volunteers consisting of Metro employees in the Sensory Analysis Laboratory was established in Turkey Gastronometro. Here, Metro’s own branded products are developed together with professional chefs with product expertise, and an average of 70 products per year are tested in terms of performance and kitchen use. For the last year, sensory analyzes of these products from the eyes of the consumer have been carried out together with panelists.

Gastroinisiyatif movement, struggling with HoReCa sector of the brands operating and chief coronavirus format diyebiliriz.t am in the world and in Turkey in the days following the continuing epidemic we feel the devastating impact of assistance and support outstanding issues proliferate. A team consisting of brand representatives and chefs of the HoReCa sector (hotel, restaurant and cafe), which could not remain silent in this situation, started a movement with the name Gastroinitiative.

We can call the gastroinitiative movement the way the brands and chefs operating in the HoReCa sector fight coronavirus. The movement consists of a volunteer team of approximately 200 people who have joined hands to support the sector’s employees in the fight against the epidemic and to support the sector’s employees. They do not forget to support not only HoReCa sector employees, but also all healthcare professionals who strive to fulfill their duties with great devotion in the fight against coronavirus. However, none of these volunteer names want to stand out with their brands.
Gastroinitiative; Şişli Governorship Vefa Coordination Center carries out a range of activities, from sending food and cleaning products to designated hospitals, to sending Ramadan food to the homes of people who are unemployed or have no security while working in the HoReCa sector.

Gastro Diplomacy Strategy” is being prepared in order to promote the power of Turkish cuisine in the international market. Turkey aims to be the leading country in this regard, as a result of a public consultation of relevant institutions and organizations roadmap was prepared. Turkey has a rich gastronomic culture, for years to come ‘gastro diplomacy strategy’ to prepare. With the gastro diplomacy strategy, it is planned to make the richness of Turkish cuisine into a strong brand and effectively promote it in the national and international market. Increased interest in gastronomy tourism in recent years, Turkey aims to become a leading country in this regard. While the active button was pressed for an active gastro diplomacy, the first meeting of gastro diplomacy was held by the Directorate of Communication. Ministry of Agriculture and Forestry, Ministry of Culture and Tourism, Ministry of Foreign Affairs, Foreign Economic Relations Board of Turkey Exporters Assembly, Turkey Yunus Emre Institute with officials from the Agency for Promotion and Development met in the meeting….

Upper limit 2 million TL
Çukurova Development Agency (ÇKA), which carries out its activities under the General Directorate of Development Agencies of the Ministry of Industry and Technology, has allocated a budget of 12 million TL to develop tourism in the region. Gastronomy tourism will be the priority in the supports to be realized within the scope of the Destination Management Small Scale Infrastructure Program in Tourism.

Making a statement about the program, ÇKA General Secretary Lutfi Altunsu said, “ Destination Management in Tourism Small Scale Infrastructure Program with a total budget of 12 million TL in order to increase the added value obtained from tourism and increase the number of tourists and tourism revenues in the region by developing tourism in the Çukurova Region within the scope of a destination-oriented approach He said they announced.

Support between 500 thousand and 2 million TL will be provided
Emphasizing that within the scope of the program, a minimum of 500 thousand TL and a maximum of 2 million TL will be provided to the projects, Altunsu announced the eligible applicants as public institutions and organizations, local administrations and local administration unions, professional organizations that qualify as public institutions and universities. Altunsu stated that while determining the priorities of the program, the types of tourism that can be developed in sub-regions are taken into consideration and the districts are classified accordingly.

Gastro Tlks meetings organized by the Gastronomy Tourism Association (GTD) are starting. The “Gastro Talks” conference series organized by the Gastronomy Tourism Association begins. The first speaker of the conference, which will be held on Friday, October 2, 2020 at Swissotel The Bosphorus, will be Özgül Özkan Yavuz, Deputy Minister of Culture and Tourism.
A delegation consisting of members of the Board of Gastronomy Tourism Association (GTD) visited Mehmet Nuri Ersoy, Minister of Culture and Tourism, and Deputy Minister Nadir Alparslan. In a written statement from GTD regarding the purpose of the visit, it was announced that a presentation was made about the activities and projects of the association and that the association sought support for the Gastroköy project.

The minister asked support from GTD.
Minister Mehmet Nuri Ersoy, the projects carried out by the Ministry, “Turkey gastronomic map” of information from which you want support for the project.
President Gürkün Boztepe on behalf of GTD, Secretary General Levent Eren, Vice President Koraltan Saygın, Board Member Önder Dinler, Kahramanmaraş GTD President Sami Kervancıoğlu, GTD Trabzon President Ahmet Tütünci, GTD Scientific Board Member and Environment Committee President Assoc. Dr. Efsun Dindar, GTD Foreign Relations Committee Member Nermin Yurtoğlu, GTD Science Board Member Dr. Nur Undey, Chefs Federation President Salih Güney attended.

Metro CEO in the relevant assessment Turkey Sinem Türüng “Metro as Turkey, Turkish cuisine for over 30 years and its values ​​and to protect future generations, we continue to work vigorously in order to transfer. Our suppliers, our producers, our customers and our employees, together with Turkey for ‘best’ in order to make that determination invests trying to uncover the vast potential that the owner of Turkish cuisine. We see gastronomy as one of the most important values ​​that will contribute to many areas from economy to tourism in our country. From this perspective, Gastronometro Turkey’s first gastronomic discovery platform with investment cost of approximately 2.4 million euros in 2015, we have implemented. In the five years since its establishment, Gastronometro; While developing more than 2,500 products with R&D studies, 17 master chiefs brought together 1,500 industry professionals, and reached approximately 3,400 people with the training they gave. Thus, it served as a meeting point for all parties of the sector from chefs to students, suppliers to restaurant and hotel operators, from taste enthusiasts to gastronomy writers and researchers. We will continue our efforts with the same determination as we have done so far so that Turkish cuisine and its values ​​can reach the point they deserve all over the world. ” said.

Metro implemented by Turkey in 2015, Turkey’s first gastronomic discovery platform that Gastronometro, education and 5 years of R & D activities with national and international gastronomic world to successfully continues its mission of building bridges. Adopting the new generation gastronomy understanding and continuing to work for this purpose without slowing down, Gastronometro brings Turkish chefs together with the international gastronomy world and collaborates with important schools and platforms of the sector. The goal of Gastronometro, which has developed 2,500 new products in 5 years, is to contribute to the development of Turkish cuisine.

Taking with facebooktwitterwhatsappcopy linkemailpaylaş30 years of Turkish cuisine, Turkish cuisine culture reveal the true potential of the Turkish chiefs contribute to development bulunarak continues to work to keep them coming to the place they deserve in the world Metro Turkey, gastronomic discovery platform Gastronometro with Turkish cuisine continues to give direction and Turkish gastronomy, the international arena .

an education in the Metro Turkey within the 2015 development and designed as a meeting place and Turkey’s first gastronomic established as a discovery platform Gastronometro, 5 years, Turkey’s rich culinary culture and makes an important contribution value of the place to come it deserves all over the world. Collaborating with international brand schools such as the Basque Culinary Center, Ecole hôtelière de Lausanne from the world of gastronomy and accommodation, and bringing Michelin-starred chefs together with Turkish chefs, Gastronometro; It also conducts trainings and collaborations with the Ministry of National Education and the Ministry of Culture and Tourism. Gastronometro, which brings together industry professionals, customers, suppliers and students with different activities and studies; Gastromasa, one of the prestigious events of the Horeca sector, continues to support the Sirha Fair and Bocuse d’Or competition. Gastronometro, which will continue its new collaborations in order to advance the gastronomy world further, aims to transform into an international gastronomy center with the works it conducts.

Gastroinisiyatif movement, struggling with HoReCa sector of the brands operating and chief coronavirus format diyebiliriz.t am in the world and in Turkey in the days following the continuing epidemic we feel the devastating impact of assistance and support outstanding issues proliferate. A team consisting of brand representatives and chefs of the HoReCa sector (hotel, restaurant and cafe), which could not remain silent in this situation, started a movement with the name Gastroinitiative.

We can call the gastroinitiative movement the way the brands and chefs operating in the HoReCa sector fight coronavirus. The movement consists of a volunteer team of approximately 200 people who have joined hands to support the sector’s employees in the fight against the epidemic and to support the sector’s employees. They do not forget to support not only HoReCa sector employees, but also all healthcare professionals who strive to fulfill their duties with great devotion in the fight against coronavirus. However, none of these volunteer names want to stand out with their brands.
Gastroinitiative; Şişli Governorship Vefa Coordination Center carries out a range of activities, from sending food and cleaning products to designated hospitals, to sending Ramadan food to the homes of people who are unemployed or have no security while working in the HoReCa sector.

With the rapid development of gastronomy science and gastronomy tourism, the cultural exchange between nations has also accelerated. The acceleration of cultural exchange in this way has caused countries to need to brand their own cuisine culture. In the branding process, countries have started to use food and beverages, which are valuable in their culinary culture, as an image of their own country and use it as a local product. In this way, it has the chance to make its own kitchen marketing by influencing other nations and to establish a bridge with other kitchens. This led to the emergence of the concept of gastrodiplomacy over time.

Paul Rockower, who used the concept of gastrodiplomacy for the first time, defined it as “the method of reaching hearts and minds through people’s stomachs” (Türker, 2018). The concept of gastrodiplomacy, which is based on a cultural exchange with food, enables societies to create culinary diplomacy with public diplomacy.

“Economy” and “politics”, which have a strong bond between them, are two of the factors that play an important role in the power of a state. These factors also play a determining role in international relations (Aydemir and Bal, 2018: 73). So much so that states must inform, positively influence and mobilize foreign masses. In this context, conditions and interests may oblige public diplomacy, beyond the known classical diplomacy. Public diplomacy is described as “the ability to appeal to the hearts” or “soft power”. Tourism is also used as a soft power tool to increase political and economic power globally.

Diplomacy has many sub-branches. One of them is tourism diplomacy, where cultural interaction is experienced, which is related to cultural diplomacy. This concept is considered as a communication style that plays an important role in enabling states to reach the masses in foreign countries and facilitate communication between them. Tourism diplomacy includes two distinct aspects: “diplomatic tourism” and “touristic diplomacy”. Diplomatic tourism is defined as benefiting from tourism activities in order to gain maximum political and economic benefits at the international level. Touristic diplomacy is expressed as using diplomatic activities at the point of developing tourism.

The International Gastronomy Festival, which is held between 11-12 September every year in order to introduce the gastronomy city Gaziantep and its delicious cuisine from the sun and the soil to the world, started this year with the name of the 3rd International Gastroantep Harvest Days. is celebrated with the name of harvest days due to corona virus measures.

While many activities such as exhibitions, competitions, corteges and concerts held in previous years were canceled in this year’s program of the festival, whose program scope was reduced due to the measures taken within the framework of the pandemic, the program includes antep harvesting, sire production, various workshops and panels. Gaziantep, located at the north-west end of the Mesopotamia region, which he started to make, is located in a unique geography where the Mediterranean and Black climates in the region are transmitting. Countless different types of agricultural products can be grown in Gaziantep with the effect of both the climate and the fertile soil. Mesopotamia cereals, Mediterranean ‘in fruit and vegetables Far East spices, the products grown in Gaziantep in çıktı.2015 revealed the junction of Gaziantep UNESCO’s Creative Cities Network (UNESCO Creative Cities Network), the first involved in the field of gastronomy from Turkey The Gastroantep Harvest Days will start on September 11 this year with a panel on Pistachio harvest, Şire making and Women’s entrepreneurship, which have become a brand with their color and taste. The events will be broadcast live in digital environment for gastronomy lovers.

“Gastro Diplomacy Strategy” is being prepared in order to promote the power of Turkish cuisine in the international market. Turkey aims to be the leading country in this regard, as a result of a public consultation of relevant institutions and organizations roadmap was prepared. Turkey has a rich gastronomic culture, for years to come ‘gastro diplomacy strategy’ to prepare. With the gastro diplomacy strategy, it is planned to make the richness of Turkish cuisine into a strong brand and effectively promote it in the national and international market. Increased interest in gastronomy tourism in recent years, Turkey aims to become a leading country in this regard. While the active button was pressed for an active gastro diplomacy, the first meeting of gastro diplomacy was held by the Directorate of Communication. Ministry of Agriculture and Forestry, Ministry of Culture and Tourism, Ministry of Foreign Affairs, Foreign Economic Relations Board of Turkey Exporters Assembly, Turkey Yunus Emre Institute with officials from the Agency for Promotion and Development met in the meeting….