Introduction: The Shining Star of Turkish Cuisine on the International Stage
ESBAŞ Food Enterprises has been on the agenda of the gastronomy world not only in Türkiye but also internationally, with the striking results it achieved in the competition held within the scope of the Istanbul Culinary Days Festival. In this prestigious organization with participation from 11 different countries, the team won a total of 8 Gold Medals and 2 Gold Cups, successfully representing the roots and modern interpretations of Turkish cuisine by the international jury. These achievements show that ESBAŞ is not only a productive kitchen team, but also adds value to the gastronomy ecosystem with its innovative education, quality and sustainability vision.
Among the prominent names during the competition process are high-profile chefs such as Görkem Karip. While Karip won the gold medal and gold cup in the Golden Turkish Chef of the Year category, his team members also won gold medals in the Modern Turkish Cuisine, Restaurant Dessert Plate, Masters Fish Plate and Modern Cuisine categories. This success demonstrated the depth of ESBAŞ’s permanent chef staff and its ability to deliver superior performance even in challenging categories such as the closed-box Grand Prix.
As Jamı, ESBAŞ chefs took part not only as competitors but also in the evaluations made by the international jury, in the competition held at Bahçelievler Congress Center between 17-20 December in cooperation with the Turkish Cooks and Chefs Federation and the World Chefs Association. This situation clearly demonstrates that ESBAŞ has a global evaluation power in the field of gastronomy.
Rising Standards with International Jury
ESBAŞ’s inclusion in the international jury is an indication of a corporate vision and quality standards. Chefs with International Jury Titles such as Ahmet Çavuşoğlu and Nur Biçimveren Ertaş, together with jury members from different culinary traditions, blended techniques specific to Turkish cuisine with modern touches, ensuring that the evaluation became multi-dimensional and fair. This process shows that ESBAŞ is positioned not only as a competitive team, but also as an educational and evaluative force in the field of gastronomy. Thus, ESBAŞ’s culinary teams are positioned as a power that targets global standards with innovative techniques and quality-oriented culinary culture.
Inspirations from World Cuisines: ESBAŞ’s Workshop and Training Model
ESBAŞ Food Enterprises, which produces meals for 25 thousand people daily in the Aegean Free Zone, is not limited to just the local menu; It offers a rich portfolio inspired by the world’s leading cuisines. While this approach preserves the deep-rooted heritage of Turkish cuisine, it takes the skills of team members to the next level thanks to the bridges established with new world cuisines. Through workshops, training programs and internal competitions, employees strengthen technical skills and encourage the sharing of knowledge and experience among kitchen teams.
These programs enabled ESBAŞ to be recognized not only as a competitive kitchen but also as a gastro-cultural training center. Internationally experienced chefs share information with their teams on innovative presentations and quality material management, strengthening personal learning.
Gastronomy Culture and Sustainability: ESBAŞ’s Vision
ESBAŞ stands out not only as a kitchen team, but also as an organization with a vision of developing gastronomy culture. Daily production capacity and extensive kitchen infrastructure, combined with sustainability-oriented approaches, advance quality and efficiency standards. Policies focused on environmental responsibility and social benefit are reinforced by transparency in the supply chain and careful material selection. In this context, ESBAŞ’s inspiration from world cuisines grows in a balanced and sustainable structure with local production dynamics.
Workshops, training programs and in-house competitions organized for business partners and employees ensure the integration of this sustainable approach into daily life. Thus, quality assurance processes in the kitchen are strengthened and teams implement innovative techniques safely and effectively.
Success Elsewhere: ESBAŞ’s Role in Global Events
The successes achieved in the international arena reinforce ESBAŞ’s position as a reliable player in the global gastronomy network. Projects carried out in cooperation with the Cooks and Chefs Federation of Türkiye and the World Chefs Association bring together Turkish cuisine with world cuisines, creating an important synergy in terms of innovative culinary techniques and high quality standards. This synergy contains the dynamics that will raise the bar of success for ESBAŞ in future competitions.
Steps Towards the Future: ESBAŞ’s Strategic Road Map
ESBAŞ continues its work with the aim of winning more gold medals in international competitions in the short term. It also plans to increase global culinary interaction with high-standard training programs and collaborations. Strengthening the chef staff, improving quality assurance processes and sustainable production practices are among the topics that will reinforce the company’s competitive advantage. Thus, ESBAŞ continues to be positioned as a training and production center that plays a leading role in the gastro-ecosystem, rather than just a kitchen business.
