Chef Danilo Zanna Met with Students at Istanbul Gelisim University’s “GastroTalks” Event!

A Conversation on Turkish and Italian Culinary Culture

During the event, Danilo Zanna shared his career journey in the field of gastronomy and his connection with different culinary cultures. Providing information specifically on the traditional structure, use of ingredients, and cooking techniques of Italian cuisine, Zanna also touched upon the richness and diversity of Turkish cuisine.

The talk addressed topics such as the similarities between Turkish and Italian cuisines, the importance of local products in gastronomy, and how traditional recipes can be interpreted within a modern culinary perspective. Participants had the opportunity to learn about the historical development and global standing of both culinary cultures.

Career in Gastronomy and Culinary Experience

The guest of honor, renowned chef Danilo Zanna, shared his professional journey and perspective on culinary culture with the participants. Throughout the event, Zanna emphasized the importance of kitchen discipline, creativity, and continuous learning for students aspiring to build a career in gastronomy. Sharing examples from his professional kitchen experiences, he highlighted that gastronomy is not just a cooking skill but a field where culture, technique, and creativity merge. Drawing from his international culinary background, Zanna did not hesitate to offer valuable advice to students.

Academy and Industry Come Together

The event was moderated by the University’s Secretary General and Coordinator of Gastronomy Departments, Assoc. Prof. Serdar Egeli. Under the moderation of Egeli, students had the opportunity to ask questions they were curious about regarding the world of gastronomy.

Intense Interest from Students

The GastroTalks event held at Istanbul Gelisim University saw high attendance from students interested in gastronomy and culinary culture. At the end of the program, students had the chance to converse with the guest chef and listen more closely to his professional experiences.
At the conclusion of the event, IGU Chairman of the Board of Trustees, Abdülkadir Gayretli, presented a plaque and flowers to Chef Danilo Zanna. Additionally, Assoc. Prof. Aysun Cançat from the Faculty of Fine Arts, Department of Graphic Design, gifted one of her paintings to Chef Zanna. Finally, all faculty members from the Department of Gastronomy and Culinary Arts were invited to the stage for a group photo, marking the end of the event.