The International Adana Flavor Festival, which will be held on October 7-8-9 under the leadership of Adana Governor's Office, in cooperation with Adana Metropolitan Municipality, district municipalities, chambers and non-governmental organizations, will be the scene of a feast of taste for three days. The festival, which aims to make Adana an indispensable stop of the gastronomy world and comes to life with the cooperation and synergy of all city dynamics, will not only reveal the unique flavors of the city, but also discuss Adana's culinary heritage with its conferences.
The conferences to be held within the scope of the festival, the main theme of which was determined as "Heritage from the Past to the Future: Cuisine", have the following titles: "Future Agricultural Practices", "Academies' Approach to the Protection of Local Cuisine", "Anatolia in Taste, Sustainable Nutrition for Sustainable Living", "Serbetliler", "Geographical Transformation of Marked Products into Gastronomic Experience”, “Gastronomic Guide with the Bible in Adana”, “New Targets in the Value-Creating Combination of Adana Cuisine, Gastronomy and Tourism”, “Is a Sustainable Restaurant Possible?”, “The Role of Gastronomy in the Promotion of South Korea” and “The Role of Gastronomy in the Promotion of South Korea”. Unique Taste”. The first day of Adana Taste Festival will end with a cortege march and barbecue fire ceremony to be held after the conferences.
Cihangir Kebap & Ribs, Komili, Doğanay, Optimum, Levent Borek, Kütahya Porselen, Pirge, Tostçu Mahmut, Anavarza Honey, Miner and Beta Tea are sponsors of the festival, where Coca-Cola is Platinum, Öztiryakiler is the Main Kitchen and Lassa is the Event Stage Sponsor. is located as. The institutions and organizations that support the organization of the International Adana Taste Festival are as follows; Ministry of Culture and Tourism, Adana Governorship, Adana Metropolitan Municipality, Çukurova University, Seyhan Municipality, Yuregir Municipality, Sarıçam Municipality, Çukurova Municipality, Turkey Tourism Promotion and Development Agency, Çukurova Development Agency, Adana Chamber of Industry, Adana Chamber of Commerce, Adana Commodity Exchange, Adana Hacı Sabancı Organized Industrial Zone, Adana Union of Chambers of Tradesmen and Craftsmen, Turkish Hoteliers Federation (TÜROFED), Turkish Travel Agencies Association (TÜRSAB), Çukurova Touristic Hoteliers and Operators Association (ÇUKTOB), Tourism, Restaurant Investors and Gastronomy Enterprises Association (TURYID) , Çukurova Association of Journalists, Adana Chamber of Restaurants and Kebabs (ALKO), Adana Cooks and Pastries Association (ADAPAD), Çukurova Cooks Association, Mediterranean Cooks and Pastries Federation (AKAPAFED), Turkish Cooks Federation (TAFED) and All Cooks and Pastries Confederation (TAŞPAKON) ).
Adana Flavor Festival 1st day program- 7 October 2022
Gastronomy conferences – Hiltonsa
09:30 / Opening Speeches
10:20 – 10:55 / The unique taste of Adana
Türev Uludağ (Chief, TV Programmer), Demet Sabancı Çetindoğan (Shopsa Chairman) Mehmet Ali Burduroğlu (Tike Founder & Brand Manager)
11:00 – 11:20 / The role of gastronomy in South Korea promotion
Jia Choi / O'ngo Food Communications Founder and President – South Korea
11:25 – 11:45 / Is a sustainable restaurant possible?
Gamze Cizreli (Big Chefs Founder-Partner, TURYID Sustainability Committee Chairman)
11:50 – 12:20 / New targets in the value-creating combination of gastronomy and tourism
Moderator: Gila Benmayor (Journalist), Sururi Çorabatır (TÜROFED Chairman), Oya Narin (TTYD Chairman), Burak Tonbul (Touristica Chairman), Tayyar Zaimoğlu (ÇUKTOB Chairman)
12:20 – 12:30 / Adana cuisine
prof. Dr. Oya Berkay Karaca (Çukurova University School of Tourism and Hotel Management Faculty Member / Manager), Hakan Coşkun (Adana HiltonSA Executive Chef)
13:30 – 13:45 / Gospel gastronomy guide in adana
Presentation: Kamer Kıraç (Operator), Müge Akgün (Journalist, Author)
13:50 – 14:30 / Transformation of geographically indicated products into gastronomic experience
Moderator: Doğukan Erdem Kutlu (TV Program Producer and Presenter), Prof. Yavuz Tekelioğlu (YUciTA President), Yasmina Lokmanoğlu (Slow Food Tarsus) Sözcüsü), Birol Uluşan (Metro Wholesaler Market Fruit, Vegetable Food Category Manager & Geographical Indications), Umut Karakuş (Muutto Anatolian Tapas Bar Founder, Chef) Mehmet Akdağ (7 Mehmet Restaurant 3rd Generation Chef, Operator)
14:35 – 15.10 / Sherbetliler
Moderator: A. Çağrı Başkurt (Palace and Cultural Historian), Elif Edes (Chef, Gastronomy Consultant, Author, Trainer), Murat Güllü (Karaköy Güllüoğlu General Manager), Prof. Dr. Muna Yüceol Özezen (Çukurova University, Faculty of Arts and Sciences, Department of Turkish Language and Literature, Head of the New Turkish Language Department)
15:15 – 15:35 / Sustainable Nutrition for Sustainable Living
Dilara Koçak (Nutrition Specialist & Sustainable Living Activist)
15:40 – 15:55 / Anatolia in Taste
Sadettin Cesur (BTA Chief Executive Officer, CEO)
16:00 – 16:40 / Academies' approach to the preservation of local cuisine
Moderator: Assoc. Adem Arman (Akdeniz University Gastronomy and Culinary Arts Department Head), Levent Demirçakmak (Istanbul Gelisim University Gastronomy and Cookery Lecturer - Ekol Anatolia Brand Manager), İsmail Geyik (CVK Hotel F&B Director), Seçgin Demir (Kaya Palazzo Belek Executive Chef ), Cem Aydoğdu (Cappadocia University Gastronomy and Culinary Arts Cookery Program Instructor, Chef)
16:45 – 17:15 / Future agricultural practices
Moderator: Emrah İnce (TTGV Technology Evangelist, Founder of New Farmer Platform), Kübra Yüzüncü Yıl (Academician, Author), Yasemin Kireç / Anadolu Meraları CEO), Sinem Özkan Başlamışlı (Özkan Agriculture Manager)
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