Students of Istanbul Gelisim University’s Department of Gastronomy and Culinary Arts gained an important experience by visiting Gastromasa—one of the most prestigious international events in the world of gastronomy. Bringing together world-renowned chefs, gastronomy professionals, industry representatives and academics, the organization offered students both a professional and cultural perspective.
Throughout the visit, students attended sessions on topics such as sustainable kitchen practices, next-generation gastronomy trends, technological transformation in gastronomy, product design, and gastronomic creativity. The insights shared by the speakers helped students gain awareness of the innovations they will encounter in the field of gastronomy. By watching live presentations from chefs from various regions of the world, they had the opportunity to observe how cultural culinary diversity is reflected in professional kitchens.
Students also visited stands where they obtained detailed information about food technologies, local products, sustainable production models, and new gastronomic innovations. They interacted with innovative products introduced by local and international companies, gaining firsthand insight into current industry developments. This experience enriched their academic and professional knowledge.
The dynamic and creative atmosphere of Gastromasa greatly enhanced the students’ professional motivation. Many expressed how important such international events are for their career planning, highlighting that meeting professional chefs, expressing themselves, and engaging with diverse culinary cultures contributed significantly to their development.
Faculty members of the Department of Gastronomy and Culinary Arts emphasized that this visit was extremely valuable in helping students broaden their vision and underlined the importance of increasing participation in similar events. By observing and evaluating contemporary gastronomic practices directly in the field, students left the event highly satisfied.
We extend our thanks to all participating faculty members and students.
