First of all, can you tell us about yourself? Could you share your educational background and academic career path?
I completed my undergraduate education in the field of Gastronomy and Culinary Arts. During this time, I became interested not only in practical skills but also in the historical, cultural, and social dimensions of gastronomy. This multidimensional perspective I gained during my undergraduate years became one of the key motivations that led me toward an academic career. In 2016, I began my master’s degree in the same field, focusing particularly on sustainable kitchen practices in gastronomy education. In 2020, I enrolled in the PhD program in the Department of Gastronomy and Culinary Arts at Nevşehir Hacı Bektaş Veli University. After an intensive and disciplined academic journey, I successfully completed my doctorate in May 2025, earning the title of “Doctor.”
How did you decide to pursue an academic career? Can you elaborate on this process?
While continuing my undergraduate studies in gastronomy, I realized that this discipline extends far beyond practical industry applications. My interest in the field was not limited to working in a kitchen; instead, I developed a desire to study, teach, and conduct research on the subject at an academic level. This awareness led me to pursue an academic career. During the final years of my undergraduate education, I began preparing for the necessary exams. My professional experience after graduation further reinforced this decision. I subsequently pursued a master’s degree at Bolu Abant İzzet Baysal University. In 2018, I began working as a Research Assistant at Istanbul Gelisim University. Since then, I have continued my professional development through both teaching and academic research. My interest in academia is deeply intertwined with my passion for gastronomy, constantly pushing me toward innovation, interdisciplinary work, and contributing to students’ learning.
Congratulations on completing your doctorate. Could you share how the PhD process went and tell us about your thesis work?
Thank you very much. The PhD process was both mentally and physically intense, as it is for many academics. In Turkey, PhD programs in gastronomy are limited and often located outside major cities, which added to the challenge. Despite these difficulties, it was a highly productive process.
During the coursework phase, I focused on topics such as the conceptual foundations of gastronomy, world cuisines, sustainable gastronomy, qualitative and quantitative research methods, and gastronomy tourism in destination marketing. Every stage of the process—including the doctoral qualification exam, thesis proposal, and thesis monitoring—significantly contributed to my academic development.Under the guidance of my advisor, Assoc. Prof. Ebru Güneren, my dissertation examined the relationships among gastronomic experience, interest in gastronomy, and destination branding using structural equation modeling.
The original contribution of my thesis lies in revealing how Istanbul’s culinary culture and experiential elements contribute to the city’s branding process. My findings offer valuable insights for both academic literature and policy development in city-based gastronomy branding, especially for a city like Istanbul with a rich and layered culinary heritage.
Finally, what advice would you give to current gastronomy students and prospective students considering this field?
Gastronomy and Culinary Arts is not limited to hands-on kitchen training. It is a multidisciplinary field that includes cultural studies, food history, sustainability, health, and tourism. Therefore, my first piece of advice to students is to develop themselves not only in the kitchen but also intellectually and culturally. At Istanbul Gelisim University, we offer comprehensive training supported by practice kitchens, industry collaborations, a robust curriculum, and various events. Being in a city like Istanbul, rich in gastronomy, is also a significant advantage for our students. I strongly recommend that they make the most of these opportunities and fully engage in internships and practical training.
