We interviewed Asst. Prof. Dr. Mehtap Çerkez, one of the academic members of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts. Asst. Prof. Dr. Mehtap Çerkez answered questions about her academic life in the interview.
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First of all, could you introduce yourself? Can you tell us about your education life?
I completed my undergraduate education in Nutrition and Dietetics. After my undergraduate education, I wanted to pursue my master's degree in a different branch of science that is closely related to nutrition. Within the scope of my research and interest, I decided that I wanted to focus on the field of Gastronomy and combine my basic knowledge in Nutrition Dietetics with this field. I continued my Master's degree education adventure in the Department of Gastronomy, which I started in 2015, with my PhD education in the same branch of science.
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So, how did you become interested in academia?
It was a decision I made during my undergraduate education. I started to think with the excitement of attending congresses, presenting papers and writing something with my professors whom I love and value. After graduation, I was carrying out my master's degree and industry studies together. At that time, I thought that the academy would make me happier and that it was the right decision.
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You have completed your PhD process, congratulations. Can you tell us a little about your doctoral process and your thesis work?
During my doctoral education, I experienced two different universities. First of all, I started studying at a university outside Istanbul due to the limited number of universities I could choose as a department, and the process was quite difficult. At the end of the academic year, I decided to transfer when I learned that the PhD program was opened at Istanbul Gelişim University and our valuable professors would start teaching at this institution. During this period, I had the opportunity to meet and take lessons with my teachers, which I consider to be very lucky. I'm quite satisfied. In addition, I knew that I would not experience the negative events I heard from those around me about the thesis process and their experiences during my doctoral education. Before starting the thesis process, I knew that the process would be enjoyable and unhurried, thanks to my advisor. I had a pleasant thesis period thanks to the many benefits I can list, such as the guidance of my advisor, his academic knowledge of the field, and his guidance. With the goals we set for each thesis monitoring process and the steps to be taken, a smooth and unhurried process was achieved.
In the thesis study, we decided to develop a scale on a subject that has not been studied in Turkey, on which there are studies on similar subjects, but integrity has not been achieved there either. We have achieved a good result by following the scientific steps that should be followed during the development phase of the scale, which we plan to guide consumer preferences in Turkey.
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Finally, what advice would you give to both our students studying in our department and those considering this department?
I think that the Gastronomy department, which is quite up-to-date and valuable, is more open to new horizons, especially compared to the branches of science it is related to. Limiting the developing science of Gastronomy to only learning about eating and drinking activities and gaining skills will not only limit our students but also provide a wrong perspective for our prospective students. It should be noted that the result is not just about receiving culinary training and the ability to cook. The dynamic process in the developing and changing world has also affected the Department of Gastronomy, and when we look back, we see that it has evolved from the period when limited education was given to the period when it became a broad academic discipline with joint studies with many different branches of science and social sciences. In this case, it creates the opportunity for our students to work in collaboration with different disciplines and exist in different sectors. In line with all that has been said, the biggest advice for the field would be to realize the different points that can be reached with different angles and ideals, not from a single perspective. I hope they will create a happy working life through the journey of discovering what they can bring to their careers and skills, and what they can be happy with in this field, in addition to being a kitchen chef.
