At Restaurant Week, Turkey's first gastronomy festival, held for the 5th time between May 31-11 this year, delicious menus will be presented to gastronomy lovers with the theme of "Sustainability" in selected restaurants in Istanbul, Izmir, Bodrum, Denizli and Gaziantep. The Restaurant Week, organized by Dude Table with the main sponsorship of Metro Turkey, is once again the scene of innovations. In this context, with the "35 Chefs Under 3 Contest", which will be held for the first time this year, inspiring young chefs from Turkish cuisine will compete with the aim of making sustainability the main discipline of their kitchens.
Bringing together all the dynamics of gastronomy and social life and contributing to the city life culture, the 11th of Turkey's first gastronomy festival, Restaurant Week, will be organized by Dude Table and under the main sponsorship of Metro Turkey, between 5-31 May 2022. This year, in Restaurant Week, where the “sustainability” theme is discussed, attention is drawn to waste-free cuisine. In the Restaurant Week, which invites taste lovers to both eat and experience new experiences, the "35 Chefs Under 3 Years Old Contest" will be held for the first time this year, with the focus on the theme of "Sustainability". Within the scope of the competition, young chefs who will carry our cuisine to the future will compete to become ambassadors of Turkish cuisine in the field of sustainability.
Gastronomy Professionals in the Jury Seat
The jury of the competition will consist of Gastronometro Director Maximillian JW Thomae, Dude Table Gastronomy Agency President Funda Insal, Journalist-Gastronomy Writer Ebru Erke and Cooks Grove Founder Chef Şemsa Denizsel. In the competition, which is open to the participation of all young chefs between the ages of 18-35, the candidates will submit the recipes they have prepared in the main course category within the framework of waste-free kitchen principles by making an online application. The 10 candidates to be selected from among the submitted recipes will be determined by 4 jury members in line with a number of evaluation criteria such as their education on gastronomy, culinary experience, creativity and technique in waste-free recipes, and their relationship with Turkish cuisine. These candidates will be invited to Gastronometro to present their recipes to the jury tasting.
Sinem Türung, CEO of Metro Turkey, which has been working to preserve the Turkish culinary culture and transfer it to future generations for more than 30 years, and puts sustainability at the center of all its works, said:
“While working to protect the values of Turkish cuisine and to ensure that it reaches the place it deserves; We continue to be behind our young chefs, who will carry our culinary culture to the future, and to continue our supportive projects. We try to support all kinds of initiatives that promote and develop the gastronomic values of our country, prevent our traditional tastes from being forgotten, and contribute to our culture. As Metro Turkey, we are happy to undertake the main sponsorship of Restaurant Week once again and to support the young chef competition in line with this vision. We believe that the sustainability young ambassadors of Turkish cuisine, who will carry the values of our country to the future by creating sustainable cuisines, will inspire other young chefs in the 35 Chefs Under 3 Competition and will take successful steps towards bringing our cuisine to the place it deserves. I wish success to our young chefs in advance, and I wish the Restaurant Week to be very enjoyable, instructive and raising awareness this year as well.”
The Right to Study Abroad for Young Chefs from Metro Turkey
Metro Turkey states that the main way to make Turkish cuisine sustainable is to make sustainability the main discipline in the kitchen by young chefs, who are the future of this cuisine. With the “35 Chefs Under 3 Competition”, Metro Turkey, aiming to make sustainability a motivation for young chefs, will give the 3 finalist young chefs the right to train at the Metro platform in Prague with a focus on sustainable cuisine.
Winners to be Announced at Turkish Cuisine 2.0 Conference
The names of the 10 chefs selected among the 3 candidates who will appear before the jury with their recipes prepared with the principle of waste-free cuisine will be announced at the Turkish Cuisine 14 Conference, which will be held in Feriye on May 2.0 as part of the Restaurant Week.
Online applications for the "35 Chefs Under 3 Contest", which started in March, continue until April 15. Young chefs who want to apply can access the detailed information file of the competition. http://www.restoranhaftasi.com/yarisma You can access them from the website and submit their applications. restauranthaftasi@dudetable.com can be forwarded to their e-mail address. #restaurantweek
For more information about Restaurant Week, you can contact Dude Table Gastronomy Marketing Agency, Media and Communication Officer Gülçin Gökdere.
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